We've all seen it or have been through it in the grocery store: a child wants candy in the checkout line and is screaming bloody murder as his/her caregiver stands next to the child in a panic. For typically developing children and children with developmental disabilities, the same holds true- no one likes to be told "no!" Listed below are some strategies that can help you in your mission to ease situations in which the answer must be "no".

*Sometimes when in public, you might feel as if ignoring the child isn't possible.     Do your best to withhold eye contact and do not engage the child in conversation if at all possible. It may be helpful to run practice sessions at home so the child will know what to expect from you in public.

• Repeat!

Do not be concerned if initially the child's behaviors get worse before they get better- hang in there! This is typical. The child must get used to a new set of rules and expectations; the escalated behaviors will subside over time and with consistency on your part. Peaceful days ahead!

 

Jennifer Schneyer, M.Ed., BCBA

Article

Ingredients:

Sweet Potato and Squash Filling:

2 sweet potatoes, cut into 1/4-inch cubes

1/4 winter squash, cut into 1/4-inch cubes

1 tablespoon olive oil

1 teaspoon cumin

1 garlic clove, minced

Salt

 

Mushroom Saute:

2 teaspoons olive oil

1 medium yellow onion, chopped

1 garlic clove, minced

10 ounces assorted mushrooms (white, oyster, cremini, portobello)

1/2 teaspoon chile powder

1 lime, cut in half

1 orange, cut in half

Salt

1 tablespoon chopped fresh cilantro

 

Ground Bison:

2 teaspoons olive oil

1 pound ground bison

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

Salt

 

Taco Bar:

6 corn tortillas

6 Boston lettuce leaves

6 radishes, sliced thinly

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 avocado, cut into eighths

1 cup shredded Jack cheese

1 cup prepared pico de gallo

1/2 cup Greek yogurt

For the sweet potato and squash filling : 

Preheat the oven to 425 degrees F.

Toss the sweet potato and squash cubes with the olive oil, cumin, garlic and salt to taste in a bowl and then transfer to a baking sheet. Bake until the vegetables are lightly browned and fork-tender, approximately 30 minutes.

For the mushroom saute: 

Heat the oil in a large skillet over medium-high heat and add the onions and garlic. Cook until translucent, approximately 3 minutes. Add in the mushrooms and cook, stirring, until lightly browned, about 10 minutes. Add the chile powder, then juice the lime and orange halves over the mushrooms and add salt to taste. Let sit on low heat for 1 minute. Add the cilantro and remove from the heat.

For the ground bison : 

In a large skillet, heat the olive oil on high heat and add the ground bison. Cook, stirring continuously, until it starts to brown. Add in the cumin, smoked paprika, cinnamon, cayenne pepper, black pepper and salt to taste. Reduce the heat to medium low and cook, stirring occasionally, until the liquid reduces and the meat is browned.

For the taco bar : 

Place the corn tortillas, lettuce leaves, radishes, bell peppers, avocado, cheese, pico de gallo and yogurt into separate serving containers. Place the mushrooms, bison and sweet potato and squash mixture into separate bowls. Have fun assembling!

Recipe courtesy of Keri Glassman