Everyone has at least one member of the family that is a finicky eater. There is one in my family (my husband) and one in my daughter’s family (my youngest granddaughter, Gwynn.)
Gwynn is just now two years old, but the little one just won’t eat - at least not anything remotely healthy. This really had my daughter worried until she stumbled across something that does the trick as far as slipping fruits and vegetables in Gwynn’s diet – “squeezable food pouches.”
Squeezable food pouches are a fairly new product for toddlers. I say fairly new – the article on them was in 2005. They are packaged by several different companies and come in a large variety of fruits, fruit blends and vegetables. They come in a plastic pouch, have a large top and claim to be 100 percent natural.
There are a lot of pros and cons concerning the use of squeezable pouch foods, and my daughter will be the first to say that she had seen a mother use them prior to her using them, and thought it was crazy and not such a good idea. But now she is eating her words because this is the only way she can get Gwynn to eat something nutritious.
If you talk to moms with toddlers, there seem to be mixed feelings about using squeezable pouches. Some mothers say pouches hinder the child’s ability to learn to use a spoon, learn how to chew, and to feel and adjust to different textures. That probably can be true, if you use them as the only way for the child to eat; however, they aren’t intended to replace meals. They are a supplement. You have to use common sense and offer a variety of whole fruits and vegetables to the child.
Then some say it is not good for the environment because the foil pouches are not recyclable. After doing a bit of research, I found that some manufacturers address this issue on their Web sites. They claim that, even though the pouches are not recyclable, they take less energy to make than a bottle, and they are flat, so they don’t take up as much landfill space. The tops are recyclable.
If you are worried about what the containers are made of, many brands also state on their Web site that they are BPA and Phthalate free. Another problem with the pouches is the inability to store them neatly in the pantry. They don’t stack too well.
So, that is one side of the story – now for the other. Number one is that if you have a finicky eater, the squeezable pouches are great for replacing some of the vitamins and nutrients he or she might be missing. Such is the case with Gwynn. Maybe I can even get my husband to use them!
Another plus is the convenience, of course. If you are traveling on a plane, going on a road trip, or are just plain tired, they are super easy to simply open and hand over! At least the child is happy, mom knows that her precious toddler is getting some fruits and vegetables, and if on an airplane – the whining is over. You don’t have to worry about a fussy baby and everyone giving you the evil-eye. Some mothers also say they are as effective as a piece of gum when trying to keep the pressure out of their ears.
Other moms felt that not seeing exactly what was in the pouch was worrisome. That could be a turn-off for some. It certainly sets your mind to thinking.
So you can see all views are valid points; but, as I said before, use your good God-given sense. They are not intended to replace fruits and vegetables, but to be used as a supplement. Continue to offer whole foods to the child, and those of you with a pointy finger, maybe you can see the benefits now!
One last thing I forgot to mention – there is a screw-on spoon available now!
Well, I don’t have a recipe for homemade squeezable fruit, but I do have one using the beautiful, fresh yellow squash that is in all of the farmer’s markets this summer.
Onion and cheddar cheese go perfect with the fresh summer squash in this casserole. The cornflake topping gives it just the right amount of crunch!
Cheesy Summer Squash Casserole
2 small yellow summer squash, sliced
1/4 cup chopped onion
1 egg
1/4 cup mayonnaise
2 teaspoons sugar
Salt and pepper to taste
1/4 cup shredded cheddar cheese
2 tablespoons crushed cornflakes
1-1/2 teaspoons butter, melted
In a small saucepan, combine squash, onion with a dash of salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender. Drain.
In a small bowl, whisk egg, mayonnaise, sugar, salt and pepper until blended. Stir in cheese and squash mixture. Transfer to a greased two-cup baking dish. Toss the cornflakes and butter; sprinkle over top. Bake, uncovered, at 350 degrees for 25-30 minutes or until golden brown and bubbly. Yield: two servings.