Picky eating drove me crazy for way too long. From the time TJ was first able to eat, he was never really interested in food.
Some of this was due to his 21 food allergies at that time, texture sensitivities, and the fact he was a slow chewer and eater.
However, in every difficult situation, there is always a blessing. Because of his pickiness …
He wasn’t the child grabbing for someone else’s food at daycare. (Thank God for that with a list as long as his at that point.)
At his one year old appointment, his pediatrician who we love, spoke the medical truth, “TJ would have a reaction in daycare that year. The chance was too great not to. We just had to make sure the staff was prepared.”
(The course of action we took after that is for another post… as well as the panic I fell into..)
BUT…while that’s the medical facts, we believe in the God of real truth, of miracles, of the impossible … TJ was and is living proof of that. He never had a reaction that year at daycare or any of the other years after. God is good! And prayer with belief is powerful.
Looking back, his pickiness was a blessing, a way he was kept safe in otherwise, high-risk situations. However, he was still such a picky eater and it drove us nuts especially after his blood work came back around twelve months, stating he was mildly anemic, adding more to his already limited plate! (Quite the paradox if I can say so myself!)
Our options were put him on a supplements or try to build up the iron naturally with food. The latter was what we chose after meeting with two nutritionists. So we spent the next four months, getting him to eat three meals a day filled with iron … each meal would take an hour or more for him to complete… talk about patience…
When he was rechecked, sure enough it had worked! However, it did not stop the picky eating nonsense which continued for years…
Therefore, I was always on the search for new safe foods, recipes, inspiration …
When my daughter was first born, in a conversation with another mom, she mentioned roasted chickpeas being something her own picky eater loved.
TJ liked chickpeas here and there so we tried it… (I would have tried almost anything at this point) …and sure enough it was an instant hit!
And the added bonus… it’s so easy!
- Organic chickpeas (When we use a can, we make sure it is BPA free.)
- Olive oil
- Any other spices your child likes
- Preheat oven to 400 degrees
- Rinse and dry chick peas. Get out as much liquid as possible
- Coat the oven pan with a little bit of olive oil. Not too much
- Put the chickpeas in the pan.
- Sprinkle salt, pepper or whatever spices you want. (Amount is always to your child’s liking. I only use a little pepper for that reason.)
- Drizzle the top with some more olive oil.
- Put in oven for 40-45 minutes
- Halfway through, shake or flip the chickpeas around to roast all sides.
- Finish cooking until lightly browned and crunchy.
It’s been over two years of making this recipe which now both of my kids continue to enjoy. And even though it may still take TJ a little longer to eat them, he does so with a smile.