Getting children to eat and enjoy vegetables is quite the challenge. With Grace my tactic thus far has been to add serious flavour to her blanched vegetables and my weapon of choice of late has been pesto. I keep jars of basil, pea and sundried tomato pesto nestled in my fridge, happily waiting to be poured of vegetables and pasta. I also love using this wonderfully fragrant, zesty and delicious Italian sauce as a salad dressing or spread over grilled chicken breasts.
Coming up with breakfast ideas for the kids can sometimes be a little challenging. Trying to devise something new, delicious and nutritious each and every morning (especially before coffee) is daunting. So I’ve gathered a few of my favourite breakfast strategies together and will be sharing them with you over the next week or so.
First of the rank is my delicious banana bread, loaded with gorgeously ripe bananas, calcium rich creamy yoghurt and spiked with heartwarming cinnamon, nutmeg and ground ginger. This banana bread recipe is another incarnation of my beloved yoghurt cake recipe that I often use as a base for muffins, cakes and cupcakes.
Polenta chips are a recent delicious discovery of mine and Grace loves them! I’m one happy mama serving these up to bub because they’re a far healthier alternative to potato chips and far simpler to prepare, no laborious peeling required! YAY!
I love these muffins for the lunch box. They’re chock full of mum pleasing carrot and apple, are wonderfully light, beautifully fragrant and not too sweet. Perfect mid morning snack for the kiddies.
Dinner or lunch for mum, dad and bub on the table in 10 minutes. Heaven.