We are pretty blessed by the fact that The Blueberry has a fairly diverse and at times, refined palate for a 4 year old. She has tried and enjoyed every kind of fruit and vegetable that we have, every protein product under the sun, a variety of stinky and non-traditional dairy products as well as cultural specialties. You know what she doesn’t like? Pickles and mustard. That’s about it. However, that is not to say that she is a perfect eater. Far from it. There are days that I fear she would starve if cheese and peanut butter didn’t exist. During those times, she typically eschews any kind of fruit or vegetable product instead driving us crazy by constantly requesting what she considers to be the four basic food groups: chocolate, candy, milk and butter. Not exactly a balanced diet.
During those times, I am happy to be inspired by books like Deceptively Delicious and The Sneaky Chef whose sole mission seems to be to feed our children the way we want them to be fed without them knowing it. Sounds like ridiculous parenting, no? Well…no. I mean-think about it. Of course I want my child to prefer a carrot stick to a chic-0-stick but it isn’t always going to happen. Despite the efforts I put into making a variety of healthful, veggie filled meals, there are going to be times where her stubborn nature rises and she says “Actually, momma. I’m a dragon and I don’t eat vegetables anymore.” (Sigh-quote from lunch yesterday.) During those times instead of forcing her to come to a joy of veggies and fruit on her own, I’m going to give them to her while letting her feel that she has won the food battle. Enter in sneaky mac n cheese.
This is a great recipe for days where you have too much going on and not enough time. I’d love to give you a totally healthy scratch recipe for mac n cheese, but that ain’t happenin today. Instead I give you Annie’s white cheddar mac:
And God’s awesome creation. That crown of cruciferousness. That casanova of caulis. That babe of brassica…Cauliflower. Also known as “I’m not eating that crap” in my house.
So anywhoo…cook your mac and cheese according to the box directions. In the last 30ish seconds of cooking time, drop in a few pieces of frozen cauliflower. It could also be fresh, but dang, that stuff is expensive in my part of the country and almost impossible to get organic, so we go with organic frozen. While your mac is draining, take those now nuclear hot pieces of cauliflower (owwie, my hands) and drop them into a blender with 1-3 Tablespoons of milk and the cheese flavored packet. Well, not the whole packet..you know, the contents….blend well. Return the smoothish (as smooth as cauliflower can be) back to the pan to warm up. Once warm, incorporate your mac and voila…healthier mac n cheese!
I typically sprinkle “shreddy/sprinkley” cheese on here to disguise the slightly lumpy texture, but The Blueberry eats it up like crazy. And I’m crazy about the fact that despite her efforts to the contrary, I have just provided a more nutritionally sound meal with not a lot of extra time/effort. If you get a chance, I’d love to hear what you are doing to sneak in some health for those “no way” days! Happy cooking!