I hesitate to put this up because it is not representative of what we eat for lunch. But I enjoyed these crabcakes so thoroughly, I thought it was worth remembering.
The snack lunch
V, being a toddler, would eschew all meals in favor of snacks if she could, so lunches and dinners are often hit or miss. In my pre-parenting days, I would have haughtily declared that our kids were going to eat what we are eating. There would be no kids meals. Oh how quickly a two-percentile-weight toddler will change things. Still, I’m resolute in the mission to serve real food.
Lately I’ve been experimenting with making real food more “snack-like” on weekends. For example, a recent lunch:
- Thinly sliced baguette pieces, brushed with olive oil and toasted with a sliver of Monterey Jack (using a vegetable peeler)–I called them “crackers.” V liked how they crunched.
- Tiny cubes of bananas skewered on toothpicks–I introduced them as “kabobs.”
- Leftover rotisserie chicken, still cold from the refrigerator cut into toddler-sized slivers–I called them “chicken sticks.”
- A tiny silicone cup of blackberries.
It’s a constant evolutionary arms race, trying to get food into our little peanut. Just when I develop a strategy, she changes things up. I’ll let you know how it goes.