Healthy Kids Eating In Style

HEALTHY KIDS EATING IN
STYLE
October 16, 2014
by ASP Admin

To follow on from ASP Coach Priscilla‘s popular post on ‘The Business of Fish’ last month, we have her back to discuss fun and tasty ways to get your kids eating healthy! 

I was asked by a client for suggestions for her kids’ meals as she was embarking on her new nutritional plan. As she found the change in food had made such a difference for her and the way she felt, she thought why not have the kids to the same thing?

Instead of pulling the box of cocoa pops from the cupboard she wanted to introduce the kids to the idea of having protein as the first meal of the day. Kids lead a very active life and what better way to support their activity and growth than by providing the right nutritional support?

So here are some ways of creating fun in the kitchen while providing healthy meals for your kids.

  • Scrambled Eggs: A fun way to serve kids eggs is to put cookie cutter shapes in a pan well oiled, then arrange cutters in a close circle and pour egg mix into cutters. You can add salmon, vegetables etc. at this stage. Cover cutters with some non stick baking paper. Cook for 3-5mins or until desired texture. Use a fish slice to remove cutters.
  • Grating vegetables is a good way to disguise them when adding them to mince meat.
  • When making spaghetti and mince balls, make the spaghetti out of zucchini as a variation.
  • Paleo style crepes are great in the morning and you can also add them as a lunch box filler. Spread with a nut butter (if the school allows nuts) or simply squeeze lemon juice and roll into cigar shape and wrap. You may also use the crepes as bread alternatives. Add your savoury fillings and roll into shape.

COCONUT CREPES

Ingredients:

  • 3 eggs
  • 1/2 cup coconut milk
  • 2 tablespoons coconut flour
  • 1 tablespoon vanilla

Instructions:

  1. In a medium sized bowl, whisk together all of the ingredients.
  2. Heat a 9″ frying pan over medium heat and melt a small amount of coconut oil in the pan.
  3. Using 2-3 tablespoons of batter per crepe, swirl in the pan until the batter is thin.
  4. Cook for 1-2 minutes; until the edges are browned and curling upwards slightly. In a swift motion, scoop the crepe onto a spatula and flip quickly.
  5. Cook for 1 minute on the other side.
  6. Roll the crepes with your favourite fillings. If you choose to make these ahead of time, you can freeze them with a couple sheets of parchment paper between each crepe.

FINAL TIP

When I was younger my mum would make a soup or broth in the cooler months and send it with us to school in a thermos – a great way of adding all those nutritious veggies!