My daughter won't drink milk!

I breastfed my daughter for about a year and a half. If I didn't have to take a trip that time, I would've continued it till she was two. I had left pumped milk for her in the freezer that should have lasted her for those 10 days I was gone, but it didn't. They had to alternate with formula and fresh milk. She transitioned pretty well, or so I thought.

When I got back from my trip, I decided to wean her for good. My daughter wasn't exactly thrilled with the idea. She refused the bottle and also fresh milk. I tried all kinds of milk, from carabao's milk, to almond milk, soya milk, rice milk. Name it, I tried it. I was getting anxious thinking that she's not meeting the daily requirements of calcium per day. Instead of focusing on thoughts of my daughter having weak bones, or a slow brain (I'm such a worrywart when it comes to my kids. Am I the only one like this?), I looked for alternatives.

From "The Healthiest Kid in the Neighborhood" book by Dr. Sears, I learned that calcium can be found in even our most common foods.

Kids need calcium to build strong bones. Getting enough calcium in the early years lowers the risk of osteoporosis later in life. It's like putting nutritional money in the bank. Your investment goal is strong bones. Taking calcium supplements to build bone strength after bones are fully grown is not as effective as eating a calcium-rich diet during childhood when bones are growing. Calcium is also necessary for strong brains. It contributes to efficient neurotransmitter function. Its not how much calcium is in the food that matters. The amount of that calcium that gets into your child's body is important.

*taken from http://www.superkidsnutrition.com/nutrition_answers/nc_calcium-intolerant.php

from The Healthiest Kid in the Neighborhood by Dr. Sears

I read from Dr. Sears website about the importance of milk. (Read the whole article here.)

For children who are not lactose-intolerant or allergic to dairy products, milk is one-stop shopping for nutrition. It contains nearly all the basic nutrients that a growing child needs: fats, carbohydrates, proteins, vitamins and minerals (except iron). While it is true that most of the nutrients in milk can be gotten easily from other sources, such as vegetables, legumes, and seafood, milk puts them all together in a convenient package. Realistically, children eat or drink dairy products in greater amounts and more consistently than other foods. While whole milk is not the only way to get calcium in a child's diet, it's the most practical way.

I looked for recipes that are rich in Calcium that I know my kids would enjoy. There are a lot that you can find online or books. A very effective way of making sure they have Calcium in their meals is adding pureed vegetables to their favorite foods.

Here's some tried and tested recipes that they really love. 

Tofu Nuggets (from Deceptively Delicious by Jessica Seinfeld)

Serves 4

1 cup whole-wheat or white breadcrumbs

1 tablespoon flaxseed meal

1 tablespoon grated Parmesan

1/2 teaspoon paprika

1 cup spinach puree*

1 large egg, lightly beaten

1 (14-oz) package extra-firm tofu (preferably with calcium)

1/2 teaspoon salt

nonstick cooking spray

1 Tablespoon olive oil

*Spinach Puree
Steam spinach for 30 to 40 seconds, or cook in a skillet with 1 Tbsp. water for about 90 seconds, or just until wilted. Transfer to a food processor or blender and puree for about 2 minutes until smooth and creamy.

1. In a bowl, stir together the breadcrumbs, flaxseed meal, Parmesan, and paprika. Set aside.

2. In a shallow bowl, mix the spinach puree and egg with a fork, and set the bowl next to the breadcrumb mixture.

3. Slice the tofu 1/2-inch thick and cube it or cut into shapes with a cookie cutter. Sprinkle both sides with salt. Dip the tofu pieces into the puree mixture, then roll them in the breadcrumbs until the tofu is completely coated and you can't see the puree.

4. Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil.

5. Add the tofu nuggets in a single layer (be careful not to crowd the pan!) and cook until nicely browned on one side, 3 to 4 minutes. Turn and cook until the crumb coating is crisp and golden, 2 to 3 minutes longer.

Lunch Box Biscuits (from The Sneaky Chef to the Rescue by Missy Chase Lapine)

Makes 14 biscuits

2 cups Flour Blend*

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 tablespoons cold, unsalted butter, cut into small pieces

1/4 cup plain yogurt

3/4 cup White Puree**

1/4 cup buttermilk***

1 cup shredded low-fat cheddar cheese plus extra 1/2 cup for tops of biscuits

*Flour Blend (3 cups)

1 cup all-purpose, unbleached white flour

1 cup whole wheat flour

1 cup wheat germ, unsweetened

Combine the flours and wheat germ in a large bowl. This makes about 3 cups. This blend can be stored in a sealed, labeled plastic bag or container in the refrigerator for up to 3 months.

**White Puree (about 2 cups)

2 cups cauliflower florets (about half a small head)

2 small to medium zucchini, peeled and coarsely chopped

1 teaspoon fresh lemon juice

1 to 2 tablespoons water, if necessary

In a stove, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the cauliflower, and steam for about 10 minutes, until very tender. Drain.

Meanwhile, place the raw peeled zucchini with the lemon juice in your food processor and pulse a few times. Next add the cooked cauliflower and 1 tablespoon of water to the food processor (work in batches if necessary) and puree on high until smooth. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water make a smooth puree, but the less water the better.

This recipe makes about 2 cups of puree; double it if you want to store more. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.

***Buttermilk (1 cup)

Mix together 1/4 cup fresh milk and 1/4 tablespoon vinegar and leave for about 10 minutes. Wait till the milk curdles.

1. Preheat oven to 450 degrees; line a baking sheet with parchment paper (or spray with oil).

2. In a large bowl, whisk together the Flour Blend, baking powder, salt, and baking soda. Using your fingertips, work the butter into the dry mixture evenly, forming little pea-sized clumps.

3. In another bowl, whisk together the yogurt, White Puree, buttermilk, and 1 cup of shredded cheese. Add the dry ingredients to the wet and mix just enough to moisten the dry ingredients.

4. Stir in the "mix-ins" of choice.

Optional "Mix-Ins"

Cheesier Biscuits: 1/2 cup shredded low-fat cheese

Ham & Cheese Biscuits: 1/2 cup shredded low-fat cheese and 2 cups diced, cooked ham (about 8 ounces)

Turkey & Cheese Biscuits: 1/2 cup shredded low-fat cheese and 2 cups diced, cooked turkey breast (about 8 ounces)

Bacon & Cheese Biscuits: 1/2 cup shredded low-fat cheese and 1 cup diced, cooked bacon

5. Drop 1/4-cup amounts of dough on prepared baking sheet. Top each biscuit with about a tablespoon of shredded cheese, and then spray the tops with oil.

6. Bake for 18 to 20 minutes or until the edges are lightly browned.