THIS WEEKS’ 12 TIPS TO HELP MAKE FOOD FUN, HEALTHY AND ECONOMICAL

Home / THIS WEEKS’ 12 TIPS TO HELP MAKE FOOD FUN, HEALTHY AND ECONOMICAL
  Tue, Oct 18, 2016     Mark Proctor  

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 THE CANNY KITCHEN – THIS WEEKS’ TOP TIPS

1. Make apple ‘thins’ for children as a snack – finely sliced apples, dusted in cinnamon and baked until crisp make a great healthy snack.

2. Half a banana on a lolly stick, rolled in chopped nuts and frozen make a great cooling and healthy snack.

3. Get in the regular habit of getting them to help make their own meals.

4. As young children’s palates are fairly simple so keep everything separate so that they can decide how to eat it.

5. Present foods in an amusing way – roll rice into balls, make a face on the plate, serve fruit salad in paper cups.

6. Get them to help make up a ‘Picnic’ of healthy foods – savoury and sweet and put a picnic tablecloth and special picnic- style plates, bowls and cups on the table for them to help themselves to foods.

7. Children find miniature foods appealing – like pitta pizzas, mini pancakes. Mini shaped sandwiches (using shaped cutters) and mini muffins.

8. Let them choose their own cutlery from a container of knives, forks and spoons and get them to help set the table (take turns with this task)

9. Get them to help make up a mixed juice drink – well diluted with water and keep in the refrigerator for when they are thirsty (just stir well each time before serving).

10. Involve the children in preparing fruit salad or fruit slices or chunks (so much more fun, quick and cheaper than buying ready made fruit pots).

11. Don’t have ready made ‘pop’, squash or carbonated drinks in the house (if they aren’t available no one will have them) – instead serve chilled tap water or well- diluted fruit juice or milk only and if they like a sparkling drink for a treat why not combine a little fruit juice or slices of fresh fruits with sparkling bottled water instead for everyone to drink.

12. Make up a large amount of bolognaise- type minced beef from scratch and separate into a few batches, label, chill for an hour or so and freeze in containers and then use another time to make Chilli Con Carne, Pasta bolognaise and Lasagne.

 

This is a guest blog post from The Canny Kitchen, to read more, click the link below:

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Mark Proctor
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