Eloise has been very into “rainbow order” of colors lately. Specifically putting all of her Magna Tiles into rainbow order during clean up time. Is this a newfound fascination with rainbow order, or procrasti-cleaning at it’s best? Regardless, I thought it would be fun to include some rainbow themed foods this week.

You can use any combination of vegetables and protein for this recipe. As weird as it sounds, I would try to include some fruit as well. Eloise loved the strictly strawberry spring rolls she made.

The ideas you want to keep in mind are:

• include a safe food (for us, it was sliced strawberries) a safe food is one you know your kid will feel comfortable eating and you feel comfortable allowing them to eat their fill of
• include a fruit or two
• include a veggie or two
• use what you have on hand
• go for big bold colors, our appetite is fueled by variety of colors and textures
• include a new food, but make sure to have some familiars there too

Ingredients

For Tofu

8 oz tofu

1 tablespoon coconut aminos

1 tablespoon neutral oil

1/2 teaspoon salt

1/4 teaspoon pepper

For Peanut Sauce

1/2 cup smooth peanut butter

2 tablespoons coconut aminos

1 tablespoon maple syrup

3 tablespoons lime juice

1 teaspoon chili garlic sauce

1/4 cup warm water

For Rolls

12 sheets rice paper

1 cup spinach or mixed greens

1 carrot

1 red bell pepper

1 radish

1/2 avocado

1 small serrano pepper

1/4 red onion

1 green onion

4 strawberries

sriracha or favorite hot sauce for serving (optional)

Instructions

1. Preheat oven to 400.
2. Lie tofu brick on top of a sheet pan lined with a clean, smooth dish towel or 2-3 paper towels. Place another dish towel or 2-3 paper towels on top and then place a heavy skillet (like cast iron) on top for 10 minutes to let drain.
3. Slice tofu into 1/2 inch spears. Toss with oil, coconut aminos, and salt and pepper to taste.
4. Spread on sheet pan and cook until crispy, turning once.
5. Blend together all ingredients for peanut sauce.
6. Soak sheet of rice paper in large bowl of water until slightly pliable.
7. Add your toppings to one side, roll once, fold in sides, and roll completely (like a burrito).
8. Serve with peanut sauce and sriracha for dipping.

Eloise chose to only eat strawberries in her spring roll. I pointed out the avocado and all of the food she was not familiar with, but left the pressure at that. This lunch allowed for exposure to a variety of new foods prepared in a new way. I let her approach them as she is comfortable. This was a big step up! Last time she did not want to eat the roll at all, and did not like the texture. She has become more familiar with them and ate two rolls filled with strawberries. She loved helping me roll all the spring rolls for the rest of the family. She liked helping decide what went in mine and my husband’s. Our toddler had strawberries, avocado, and tofu, but is not old enough to have the rice paper yet. She did like watching Eloise play with it, though. It’s all good exposure!