My Picky Eater

     Emily has turned into a VERY picky eater...  The only things I can REALLY get her to eat are sweet potatoes and any kind of baby yogurt (Gerber and Yo-Baby are her faves).  Thank Goodness Yo-Baby yogurt comes in some veggie mixes too!  I'm not sure if this is a "baby food is gross" pickiness OR a "I have reflux" pickiness.  She has gotten to the point where she taste tests her food before opening up her little mouth.  And when she is "all done", she blows raspberries with whatever is in her mouth and then turns her head away from you.  If I try and get her to eat ANYTHING that she does not want or like, this little girl will promptly gag and throw up!  It scared me at first, but now I'm pretty used to it.  I definitely stick with what she does like when we are out in public!  Whether it is texture or taste, I'm unsure because she used to throw up with just puffs (even broken into tiny pieces), but now she is downing them along with those lil' crunchies they make.  Thank goodness though because I thought we were going to have to eat everything pureed for a LONG time at the rate she was going. 
     Also when we sit down to eat, Emily thinks it is time for her to eat as well, regardless of when she last ate.  Her favorite grown up foods so far are bread, ice cream, any kind of noodle, potato, cooked carrots, and dill pickles.  I "experimented" with an all time favorite dish of mine, Macaroni and Cheese, to try and make it more healthy.  I mean, who doesn't love Mac and Cheese?  It actually turned out AWESOME and Emily LOVED it!  Since it was so good, I thought I would share it with everyone!  I hope I get the ingredients down right for you since I tend to just throw things together until I think they look right...  Enjoy!

Mandy's Carrot Macaroni and Cheese

2 cups of Whole Wheat Pasta (I used Barilla Penne)

2 cups Shredded 2% Milk Sharp Cheese

1 8oz block Velveeta Cheese (reduced fat if you can find it!)

About 1 cup skim milk (had to add a little to thin it out some)

1/4 cup fat free sour cream
1 cup finely grated carrot

Salt and Pepper to taste

1 Tbsp. Butter

1 Egg

Boil pasta until done and drain.  Do not rinse.  Set your noodles aside in a bowl.  In a saucepan, melt your Velveeta, milk, and butter together until smooth.  Add in your egg and stir just until mixed.  Pour sauce mixture over noodles.  Add in your carrot and salt and pepper to taste.  Add in shredded cheese, reserving a little bit to sprinkle over the top.  Pour into greased dish and bake for 30 minutes at 375 until the center is set.