A few weeks ago I read the "great tips" section of a parenting magazine which suggested sending elementary school age kids with "sticks and dip" for lunch. Carrots, cucumbers, or red peppers were listed as "stick" options and hummus, yogurt, or peanut butter were listed as potential dips. I thought this was a very cute idea that could easily be adapted to a toddler.
So last week I tried feeding Baby Flava cucumber and red pepper (without the peal) sticks with yogurt for lunch but unfortunately it was not a very successful experiment. Mostly BF just used the veggies as a vehicle to deliver the yogurt to her mouth! I was happy that got (and enjoyed) the idea of dipping but realized quickly that we will need to keep working on raw veggies. In the meantime however, I came up with an alternative that works ... sauteed zucchini and summer squash sticks. This couldn't be a simpler meal/snack to prepare and given the abundance of squash and zucchini this time of year, it is a great way to take advantage of your local Farm Stand.
Heat a non-stick skillet with 1 t of olive oil. Slice 3-4 small squash and zucchini into strips that are approximately 2 inches long by 1/4 inch wide. Once the pan is warm add the veggies and saute until slightly caramelized and soft, season with a dash of pepper. Serve with your dip of choice!
- Mama Flava -
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