Keep in mind ‘mixed textures’ (such as chunky soups, casseroles, stirfries, pasta/rice/bowl dishes) can be very difficult for your child’s sensory system to cope with. It can be easier to serve the meal ‘deconstructed’ – think veges, meat etc all served apart. This gives your little one a chance to discover each food for itself and not be trying to deal with many textures and flavours at once.
It doesn’t mean you can’t put some sauce or flavour over the meal though!

Your child’s sensory system will cope more easily with textures that are similar (think grated veges in bolognaise or dhal/lentils), but don’t forget your child still needs to be exposed to the vegetables and meat in their real form for their sensory system to develop.

Here is an example:
– adult dish – quinoa, mushrooms, chicken, medium boiled egg, onion, avocado, peas and sesame oil dressing and possibly chilli flakes
– kids version – quinoa with sesame oil on top, everything else separated on the side, no chilli.

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