My boys are 100% picky eaters. Ava, however, will eat anything (except avocados, which she has “tried 40 times, and doesn’t care for.”)
In fact, Logan was in a Food Explorers group as part of his Early Intervention sensory OT. Ava was the “community model” (aka official taste tester). Jackson was too old for the group, or he would’ve been in there, too.
Logan is on a primarily self-chosen “Beige Food diet.” He has ventured out to try some smoothies (well 1 particular smoothie, which is orange-beige) and some fruit, but the child survives on Gluten Free pretzels and hummus, bananas, GF bread with peanut butter, plain GF pasta, and beige colored GF cereals (Puffins, Panda Puffs, GF Cheerios).
This, along with the challenge of trying to keep the kids Dairy and Gluten Free** 80% of the time can be pretty difficult. I know many of my friends share the challenge (despite the fact that we were really healthy eaters ourselves as kids, which is just not fair.) So, when I find a winning recipe, I want to share it.
Here is The Vegan 8’s recipe
. Check out her awesome site. Plenty for vegans and non vegans alike-her ice cream section is my personal favorite 🙂
- 1 small zucchini, peeled and sliced (you will need about 1 cup sliced zucchini before cooking)
- 5 small yukon gold potatoes (I've also used sweet potatoes, but Vegan 8 says any yellow potatoes)
- ½ cup -1 cup water, as needed to reach desired thickness
- ¼ cup nutritional yeast (found in regular grocery store "natural section")
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- ¾ teaspoon paprika (i used regular, she suggests smoked)
- 2 teaspoons tamari/liquid aminos/ low-sodium soy sauce/vegan worcestershire
- 1 tablespoon fresh lemon juice, or more to taste
- First prepare the zucchini. Preheat your oven to 415 degrees and line a cookie sheet/sheet pan with parchment paper or silpat. Peel all the green skin off the zucchini, slice into ¼ inch slices, and salt and pepper. Brandi says to peel zucchini or sauce will be green. I didn't, and mine wasn't, but I'd trust her.. Bake for about 15 minutes until tender.
- While zucchini roasts, cook your potatoes either by roasting or steaming. Do not boil them as they will get water logged and make the sauce more runny.
- After the potatoes are cooked, mash them with a fork and measure out 1 cup. It's important to measure the mashed potatoes for accurate results. Add them to your high speed blender or a food processor. (I used the Ninja Blender)
- Once the zucchini is done, add it along with all of the remaining ingredients (start with ½ cup water and add as needed, stopping at 1 cup, I used about ¾ cup) to your blender and blend until smooth. You will need to stop and scrape a couple of times from the bottom during. Do not be too eager to add extra water until you've really blended it up a couple of minutes on high to get it completely smooth. It will seem too thick at first, but it will start to turn very smooth from all the water from the zucchini.
- I kept mine thicker because I was spreading it on the tortillas for quesadillas, but I make it thinner when its a mac n cheese sauce.
- Taste and add any extra lemon juice and/or salt/spices if necessary.. Add any desired toppings such as red pepper flakes, chopped tomatoes, sliced jalapenos. Sauce makes 2½ cups.
** Ava has trouble digesting gluten. Logan is allergic to Dairy. More on this later. Just some explanation for the DF/GF