California: Adventures in Eating


We’ve just returned from a week in southern California.  Audrey had a blast in the sun, on the beach, in the pool, and eating ice cream.  No shock there.  And always a good sport when it comes to trying something new, she tasted and thoroughly enjoyed many of the foods our hotel had to offer, including short rib sliders with pickled onions, sweet potato fries with habanero ketchup, and the biggest surprise of all, chicken liver pate with honey balsamic shallots.  I truly believe kids want to eat the same foods and in the same manner as their parents.  When Audrey sees us trying and enjoying food she wants to be apart of it.  No matter the preconceived notion, we always offer her a taste.  And every now and then she shocks the heck out of me.

What wasn’t a shock was her reaction to honey mustard.  Having her first official chicken finger this week, her face and delight over the honey mustard that accompanied it was priceless.  The chicken quickly became nothing more than a vehicle to get as much of the mustard into her mouth as she could.  When that wasn’t enough, she went right for the hand.  Who needs chicken when you can sop up sauce with your finger?

Now that we’re home, I look forward to making this quintessential kid-favorite for her. Whether served with chicken or green beans, you can’t beat fresh homemade honey mustard dipping sauce.  Here’s my quick and easy healthier version.

Honey Mustard Dipping Sauce

  1. 1/2 cup full fat Greek yogurt

  2. 2 tablespoons dijon mustard (use plain yellow mustard if you don’t want the mild kick of dijon)

  3. 2 tablespoons honey

  4. 1 teaspoon apple cider vinegar

Whisk all ingredients together in a bowl.

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© 2019 Danielle Krupa