“Develop healthy eating habits in kids with super healthy kid’s plate”.
Healthy food is bestowed with super powerful nutrients to cater the development and maintenance of healthy body and mind. Every household structure must incorporate good eating habits to make those deadly diseases stay away from degrading general health of their family members. Apart from adults it is those innocent heads who have a hard time in understanding the value of healthy eating. Are you a mother who is constantly worried how to make your kids eat heathy? Do you always find your kids running after to grab a slice of pizza or slurp whole bowl of unhealthy noodles? Don’t worry! You are not alone.
We come up with exciting recipes that are delicious and healthy at the same time. Trust me, now your kids won’t run away from eating veggies.
Make Your Kids Crave For These Healthy And Lip Smacking Recipes:
MASALA FRITTATA WITH AVOCADO SALSA:
INGREDIENTS:
2 tbsp rapeseed oil
3 onions, 1/2 thinly sliced, 1/2 finely chopped
1 tbsp Madras curry paste
500g cherry tomatoes, halved
1 red chilli, de-seeded and finely chopped
Small pack coriander, roughly chopped
8 large eggs, beaten
1 avocado, stoned, peeled and cubed
Juice 1 lemon
Directions: Heat the oil in a medium non-stick pan. Tip in some sliced onions and cook them over medium heat for about 10 minutes until they turn soft and golden. Now add the Madras paste and fry them for a minute, then tip in the tomatoes and chillies. Cook until the mixture develops a thick consistency.
Heat the grill to high. Add half the coriander to the eggs and season it. Now pour over the spicy onion mixture. Cook over a low heat for 8-10 minutes until almost set.
To prepare the salsa, gently mix the avocado, chilli, tomatoes, chopped onion, remaining coriander and squeeze a little lemon juice on top of it. At last, season and serve with the frittata.
PITTA POCKET:
INGREDIENTS:
½ wholemeal pitta bread
25g cooked skinless chicken breast
¼ cucumber, cut into chunks
4 cherry tomatoes, halved
Directions: Gather all the ingredients together and fill the pitta half with the chicken breast, cucumber and cherry tomatoes.
SUPER HEALTHY PIZZA:
INGREDIENTS:
100g each strong white and strong wholewheat flour
1 tsp or 7g sachet easy-blend dried yeast
125ml warm water
For the topping:
200g can chopped tomato, juice drained
handful cherry tomatoes, halved
1 large courgette, thinly sliced using a peeler
25g mozzarella, torn into pieces
1 tsp capers in brine, drained
8 green olives, roughly chopped
1 garlic clove, finely chopped
1 tbsp olive oil
2 tbsp chopped parsley, to serve
Description: Mix flour and yeast with a pinch of salt in a food processor accompanied with a dough blade. Pour wax and knead the dough for a minute until it turns soft. Now roll it on a lightly floured surface in circular shape of about 30cm across. Place it onto an oiled baking sheet.
Spread the canned tomatoes over the dough. Now nicely arrange cherry tomatoes, courgettes and grate mozzarella cheese over top of it. Mix the capers, olives and garlics, then spread it over the top. Drizzle oil in and around it. Leave to rise for 20 minutes. Heat oven to 240C/fan 220C/gas 9 or the highest setting.
Atlast, bake the pizza for about 10-12 mins until it turns crisp and golder around the edges. Now spread parsley to serve.
BIRCHER MUESLI WITH APPLE & BANANA:
INGREDIENTS:
1 eating apple, coarsely grated
50g jumbo porridge oats
25g mixed seeds (such as sunflower, pumpkin, sesame and linseed)
25g mixed nuts (such as Brazils, hazelnuts, almonds, pecans and walnuts), roughly chopped
¼ tsp ground cinnamon
100g full-fat natural bio-yogurt
1 medium banana, sliced
25g organic sultanas
Description: Place the grated apple in a bowl and add oats, seeds, half the nuts and cinnamon to it. Toss them all together. Stir in yogurt and 100ml cold water, cover and chill overnight. Now spoon the muesli into two bowls and add sliced bananas, sultanas and remaining nuts to it.
COURGETTE, POTATO AND CHEDDAR SOUP:
INGREDIENTS:
500g potato, unpeeled and roughly chopped
2 vegetable stock cubes
1kg courgettes, roughly chopped
bunch spring onion, sliced- save 1 for serving, if eating straight away
100g extra-mature cheddar or vegetarian alternative, grated, plus a little extra to serve
good grating fresh nutmeg, plus extra to serve
Description: Place the potatoes in a large pan with enough water to cover them and crumble in the stock cubes. Bring it to boil, then cover and cook it for 5 mins. Add the courgettes and again put the lid back on and let it cook for 5 more mins. Throw in the spring onions, cover and cook for last 5 mins.
Switch off the flame, then stir in the cheese and season it with nutmeg, salt and pepper. You can add more hot water until you get the desired consistency. Serve it by generously spreading grated extra cheddar cheese, spring onions, nutmeg and pepper.
These recipes are going to make your kids happily ditch junk eating and give in to healthy eating.
