Winter is here! Whether you forgot to make plans for your family or you’re running out of ideas on how to keep your children busy, we got you covered! Read more [...]
Nowadays, we get so health conscious about what we feed our kids. Making healthy snacks for kids can be time consuming because you would need to make it from scratch. But there can be a way to make preparing quick, easy and fun.
We recommend these simple recipes that will leave your kid smiling for breakfast, lunch, and afternoon snack.
Rainbow Fruit Skewers
- 7 raspberries
- 7 hulled strawberries
- 7 tangerine segments
- 7 cubes peeled mango
- 7 peeled pineapple
- 7 peeled kiwi fruit
- 7 green grapes
- 7 red grapes
- 14 blueberries
Take 7 wooden skewers and thread the following fruit onto each – 1 raspberry, 1 hulled strawberry, 1 tangerine segment, 1 cube of peeled mango, 1 chunk of peeled pineapple, 1 chunk of peeled kiwi, 1 green and 1 red grape, and finish off with 2 blueberries.
Arrange in a rainbow shape and let everyone help themselves.
Fruit and Nutty Yoghurt
- 3 tbsp chopped mixed nut
- 1 tbsp sunflower seed
- 1 tbsp pumpkin seed
- 1 sliced banana
- 1-2 handfuls berries (frozen and defrosted is fine)
- 200g vanilla yoghurt
Mix the nuts, sunflower seeds and pumpkin seeds. Mix the sliced banana and berries. Layer up in a bowl with yoghurt and enjoy.
Ricotta Strawberry French Toast
- 1 large egg, beaten
- 300ml milk
- 1 tsp vanilla extract
- 4 slices thick-cut white bread
- 2 tbsp butter
- 50g ricotta
- 2 tbsp honey
- 100g strawberries, some sliced, some halved
- 2 mint
- sprigs, leaves picked
- In a wide dish, whisk the egg, milk and vanilla together. Coat one side of the bread slices in the liquid, then carefully flip them over and leave them to soak for 1-2 mins.
- Melt 1 tbsp of the butter in a large non-stick pan over a medium heat and add two slices of bread. Cook for 5 mins or until golden, then turn to cook the other side for another 5 mins. Transfer to a plate and cook the other two slices in the rest of the butter.
- Halve the toast on the diagonal and spread each slice with the ricotta. Drizzle over the honey and a pinch of flaky sea salt, and arrange some sliced strawberries in a fan across the toast. Decorate the plate with the halved strawberries and mint.
Coconut Quinoa & Chia Porridge
For the porridge
- ½ vanilla pod, split and seeds scraped out, or ½ tsp vanilla extract
- 15g creamed coconut
- 4 tbsp chia seeds
- 125g coconut yogurt
For the topping
- 125g pot coconut yogurt
- 280g mixed summer berries, such as strawberries, raspberries and blueberries
- 2 tbsp flaked almonds (optional)
- Activate the quinoa by soaking overnight in cold water. The next day, drain and rinse the quinoa through a fine sieve (the grains are so small that they will wash through a coarse one).
- Tip the quinoa into a pan and add the vanilla, creamed coconut and 600ml water. Cover the pan and simmer for 20 mins. Stir in the chia with another 300ml water and cook gently for 3 mins more. Stir in the pot of coconut yogurt. Spoon half the porridge into a bowl for another day. Will keep for 2 days covered in the fridge. Serve the remaining porridge topped with another pot of yogurt, the berries and almonds, if you like.
- To have the porridge another day, tip into a pan and reheat gently, with milk or water. Top with fruit – for instance, orange slices and pomegranate seeds.
- 1 large egg
- 1 tbsp skimmed milk
- 3 pinches of cinnamon
- ½ tsp rapeseed oil
- 100g cottage cheese
- 175g chopped strawberry , blueberries and raspberries
- Beat egg with milk and cinnamon. Heat oil in a 20cm non-stick frying pan and pour in the egg mixture, swirling to evenly cover the base. Cook for a few mins until set and golden underneath. There’s no need to flip it over.
- Place on a plate, spread over cheese, then scatter with berries. Roll up and serve.
Frosted Carrot Squares
- 200g carrots, peeled
- 175g soft brown sugar
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp cinnamon zest
- 1 orange
- 2 eggs
- 150ml sunflower oil For the icing
- 50g softened butter
- 75g icing sugar
- 200g soft cheese
- sprinkles (optional)
- Line an 18cm square tin with baking parchment. Ask your grown-up helper to turn the oven on to 180C/160C fan/gas 4. Grate the carrots on the fine side of the grater, then tip them into a large bowl.
- Sift the sugar, flour, bicarb and cinnamon on top of the carrot, then add the orange zest and mix everything around a bit.
- Break the eggs into a bowl (scoop out any bits of shell), then add them to the bowl along with the oil. Mix everything together well.
- Scoop the cake mix into your tin and level the top. Ask a grown-up to put it in the oven for 30 minutes or until the cake is cooked. Cool.
- To make the icing, mix the butter and icing sugar together, then stir in the soft cheese until smooth.
- When the cake is cool, spread the top with the icing and cut into squares. Decorate with sprinkles, if you like.
Quick Banana Ice Cream
- 4 ripe bananas, cut into chunks
- 3-4 tbsp milk
- 2 tbsp toasted flaked almonds
- 2 tbsp ready-made toffee or chocolate sauce
Pop the banana chunks on a flat tray and cover well. Freeze for at least 1 hr, or until frozen through. When ready to eat throw the banana into a food processor and whizz until smooth with enough of the milk to achieve a creamy texture. Scoop into 4 bowls or glasses, then top with the sauce and nuts.
- 80ml natural yogurt
- 25g strawberries
- 10g mixed berries
Dollop the natural yogurt into an airtight container. Blend or mash the strawberries to a purée and swirl through the yogurt. Top with mixed berries.
- 100g basmati rice, long grain rice or brown rice
- 1 small red pepper, deseeded and finely chopped
- ½ cucumber, deseeded and finely chopped
- 1 large carrot, grated
- 6 dried apricots, chopped
- 2 tbsp toasted pumpkin seed or sunflower seeds
- 2 tbsp olive oil
- ½ orange, juice only
Cook the rice as per pack instructions. Drain, rinse and drain again. Mix with the red pepper, cucumber, grated carrot, dried apricots and toasted pumpkin seeds. Drizzle over olive oil and the orange juice.
Minted Melon, Tomato & Proscuitto Salad
- about 500g different-coloured heirloom tomatoes, chopped into large chunks (smaller ones left whole or halved)
- 1 Charentais melon, segmented and cut into chunks roughly the same size as the tomatoes
- 12 slices prosciutto- the best you can afford handful mint, leaves picked, shredded crusty bread, to serve
For the dressing
- 1 ½ tbsp sherry or red wine vinegar
- 3 tbsp olive oil
- 1 tsp honey
To make the dressing, whisk all the ingredients together in a bowl and set aside.
Toss the tomatoes and melon together in a bowl with a little dressing, some sea salt and black pepper. Loosely lay the prosciutto over a platter and pile the tomatoes and melon on top. Drizzle with extra dressing, scatter with mint and serve straight away with crusty bread.
Carrot Houmous with Pitta Dippers
- 1 large carrot, peeled, cut into chunks and boiled until very tender
- 1 tub houmous
- lemon, halved
- small bunch coriander (optional)
- 2 pitta breads or 4 small ones, toasted and sliced
Grate the cooked carrot – don’t worry if it turns to mush, this is what you want.
Tip the houmous into a bowl, add the carrot and mix well.
Add a squeeze of lemon juice, but mind you don’t squirt it in your eyes.
Snip the coriander into little pieces using scissors and stir it into the houmous. Serve with the toasted pitta bread
Smoked Trout & Cucumber Open Sandwiches
- 125g pack skinless hot-smoked trout fillets
- ½ a 250g tub quark
- ½-1 tsp horseradish sauce
- squeeze lemon juice
- 2 thick slices granary bread
- ¼ cucumber, sliced
- 25g watercress
- 2 handfuls cherry tomatoes, to serve
Flake the fish into a large bowl, then stir in the quark and horseradish sauce to taste. Season with black pepper and a squeeze of lemon juice.
Toast the bread, then top each piece with cucumber slices and watercress. Spoon half the trout pâté on top of each and serve with halved cherry tomatoes on the side.
Beetroot, Carrot & Chickpea Pittas with Spicy Yoghurt
- 2 large wholemeal pitta breads
- 1 cooked beetroot, grated
- 1 small carrotm grated
- few mint leaves
- 200g can cooked chickpea, drained and rinsed
- 1 tsp harissa
- 2 tbsp 0% fat Greek yogurt
Split the pittas in half. In a bowl mix together the beetroot, carrot, mint and chickpeas, then season. Swirl the harissa into the yogurt and spread inside the pittas. Fill with the beetroot mixture and wrap up ready for lunch or eat straight away. Great served with a healthy shake.
Sweet Potato Crisps
Heat oven to 200C/180C fan/gas 6 and slice the sweet potato thinly. Toss with the olive oil and roast for 15-20 mins until crisp. Leave to cool.
- 12g unsweetened popcorn
- 15g dark chocolate, melted
Put the popcorn on a baking tray and drizzle over the melted chocolate. Put in the fridge to set for 5-10 mins or overnight.
Salmon & Spinach Past
- 200g penne
- 2 skinless salmon fillets
- 60g sundried tomatoes
- 80g bag spinach
Cook the pasta following pack instructions. Fry the salmon for 4-6 mins with the tomatoes in their oil. Flake the fish in the pan, then add the drained pasta and the spinach. Stir for 1-2 mins until the spinach is wilted and everything is coated.
Curried Pasta Salad
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