Even the best intentioned parents fall into bad habits when it comes to toddlers and food. I swore we would never make M a separate dinner from ours and yet, here we are. I also swore that I would never cave to bedtime snack requests, but…you guessed it.
Look, we have a lot of good habits and we course correct pretty fast when we realize that we’re off track. And we try not to sweat it when things change or don’t work around mealtimes. But f*&$@#ing hell is it frustrating.
While M isn’t a huge snacker between meals, he would happily eat all “snack” food for his meals. For lunch, I’m more okay with packing him a collection of finger foods (hard-boiled egg, veggies and hummus, fruit, mini muffins, etc), but for dinner, it’s hard for me to swallow guacamole and chips as his main course (pun intended).
I mean, he has an entire adolescence to make bad food choices, so we have to get some goodness in while we can, right?
All this to say, we’re struggling with food right now. One strategy we’re implementing is trying to ensure that M’s whole day is rounded out with good stuff so that one bad meal isn’t a big deal.
I started making my own chocolate hummus after being introduced to this magical concoction (seriously, how did I not know that chocolate hummus existed until about 2 months ago?) at my book club.
This sweet dip is mostly chickpeas, which have a ton of protein and fiber, plus some natural sweeteners and a couple of spices. It takes about 15 minutes to make and most of that time is spent waiting for water to boil. This snack is also free of nuts, gluten, dairy, soy, eggs, and any animal products.
A couple of notes:
- Soak 4 dates, though you may not need them all. This dip tends to get sweeter as it sits in the fridge, so be careful about adding all four dates up front.
- If the dip doesn’t taste sweet enough after two dates, try adding another pinch of salt. The salt really brings out the sweetness and the chocolate, so you may not need additional sweetener.
1 can chick peas, rinsed and drained |
¼ cup cocoa powder
½ cup maple syrup
2-4 dates, soaked in boiling water for 5-10 minutes
1/8 tsp cinnamon
¼ tsp salt, plus more to taste
½ tsp vanilla extract
Boil some water and pour over 4 dates. Let sit for 5-10 minutes.
Meanwhile, rinse your chickpeas and pour them onto a paper towel. Dry them lightly. Add to a food processor.
Measure the other ingredients and add to the food processor. When the dates are soft, add them to the other ingredients and blend until very smooth, about 5 minutes. Serve.
Yield: 1.5 cups or about 14.5 ounces
Possibly the perfect lunchbox treat or after-school snack.