Category Archives: Family Meals

Courgette Recipes

If you have a glut of courgette recipes like me, then here are some top ways to be using them. Love to hear your courgette recipes too!

Courgette Cake

This is a delicious recipe but beware it doesn’t keep for long. Best eaten in 2 days, which is no hardship in our house! It also freezes well. I like to keep slices of it handy for lunchboxes and snacks.

Courgette Frittata

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Courgette Frittata

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 12 tsp olive oil
  • 2 medium potatoes chopped chunkily (no need to peel)
  • 350 g courgette chopped chunkily
  • 6 eggs
  • 1 handful fresh herbs
  • black pepper
  • 4 tbsp Greek yoghurt

Instructions

  1. Saute the potatoes in a large frying pan with the oil, until they start to soften.

  2. Add in the courgettes and continue to cook.

  3. Beat the eggs, add in the herbs, black pepper and yoghurt

  4. Pour the eggs over the vegetables so they are covered. You may have to swirl the pan or move some of the veggies around.

  5. Cook on a medium heat until the top starts to set.

  6. Transfer under the grill and continue to cook until the top is set.

  7. Cut into wedges and serve with a salad to make this give you 2 of your vegetable portions.

Courgette Fritters

A tasty way to snack on courgettes, you can serve these with a whole variety of dips, or just as part of dinner! My boy totally suprised me with this as he says “courgettes are yucky” and would normally refuse to eat a chunk of one but tried these and ate a whole pile of them!

Cut the courgettes into strips, dip into egg and roll in a mixture of cornmeal with paprika, dried herbs and a sprinkle of grated cheese.

Approx amounts:

1 medium courgette

100g cornmeal

30g cheddar

1 tsp paprika

1 tsp mixed herbs

1 egg

Bake in the oven at 220C/200 fan/Gas 7 for 20 minutes turning halfway through cooking.

Saving my sanity by meal planning – simple family meals.

One of the things I am passionate about is making food simple. If you have time and can afford to be fancy with your meals then there is absolutely nothing wrong with that. Go for it. Normal life for my family in the week involves basic range ingredients, plenty of fresh and frozen veggies and quick meals.  So that is what I am sharing with you today.  Trust me, as a working single mum to 3 wonderfully active, inquisitive, helpful kids (you could read that as noisy, full of questions and chatter, like to stick their fingers where I don’t want them to) I need fast food. However I am wheat intolerant (the proper kind where eating wheat upsets my digestive system for several days) and my boy is lactose intolerance – which quite frankly sucks for him. So we have to cook from scratch. 

I aim to plan at the weekend. This sometimes involves a bit of “get ahead cooking” where I cook a few meals for Monday and Tuesday in advance, or it just comes down to a vague plan. Either way without a rough plan my head gets super stressed.

Family meal ideas for busy parents from a dietitian

“What am I cooking today? How will I fit it into my day? Do I have the ingredients?  Do I have time to get to the shop?”  These are questions that will float around my head taking up valuable time and energy. With a plan I’m part way there and will prep a bit throughout my day. That could mean I prep the veggies or even just get the ingredients out on the worktop so I can cook after the school run. It all helps.

So here is an example of our weeks meals and some of the recipes I cook. Simple things my children eat and that work with our dietary needs. I hope it gives you some inspiration.

 

One Pot Pepper Pasta:

This is one of those meals which I love to make as it is so easy, there is minimal washing up and my kids love it. WINNER.

It’s also a vegetarian, plant based and vegan recipe. So if you are looking for simple ways to increase your vegetable intake here you go. Of course you can totally make this your own and add in any veggies you like.

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One Pot Red Pepper Pasta

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 1/2 tbsp olive oil
  • 2 garlic cloves
  • 2 large red peppers Thickly chopped
  • 2 medium carrots peeled and chopped
  • 1 medium courgette grated
  • 1 tin sweetcorn
  • 1 tin chopped tomatoes
  • pinch chilli flakes
  • pinch paprika
  • pinch dried mixed herbs
  • 300g dried pasta
  • 750ml boiling water
  • 50g grated cheese

Instructions

  1. Heat the oil in the pan, add the garlic and gently cook.

  2. Add in the vegetables and cook for 5 minutes

  3. Add the chopped tomatoes, herbs and spices. Bring to a simmer. 

  4. Add the pasta and water, stir well and bring to a simmer.

  5. Lid on and simmer 12-15 minutes until the pasta is cooked.

  6. Season and serve with grated cheese. 

Fish Pesto Parcels:

These are so simple that I like to get my kids to make their own. That way they can’t moan about the veggies I’ve put in! 

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Fish Pesto Parcels

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 400 g white fish (can be frozen and defrosted)
  • 2 carrots, chunkily sliced
  • 1/2 broccoli cut into florets
  • 1 courgette, chunkily sliced
  • 1 red pepper, thick slices
  • 4 tsp pesto
  • 12 small potatoes (if they are too large they will not cook in time so slice up using large potato)

Instructions

  1. Preheat the oven to Gas Mark 7

  2. Lay out a square of foil big enough to pop everything in and seal up. About 1.5 times your dinner plate. 

  3. Place a selection of veggies and potatoes on the foil, top with the fish and spread 1 tsp pesto on top.

  4. Fold the foil parcel up so everything is covered and pop onto a baking tray.

  5. Bake for 20 minutes

Lentil Bolognaise:

A regular favourite for us and so versatile. You can use up your odds and ends of veggies, and make this into lasagne, cottage pie of as a bolognaise. It freezes super well too.

Recipe here.

Salmon and Broccoli Risotto:

Perfect weaning food and a great meal to get veggies into! I usually grate a courgette in to boost the veggies up.

Recipe here.

Pizza Wraps:

Literally the easiest thing on a Friday after school. I give the kids a wrap, squirt tomato puree on, they pile on toppings from a selection on a chopping board and we cook them for 10 minutes at Gas Mark 5. Do keep a close eye on them as they cook very quickly! 

Chicken Satay Stir Fry:

You can’t beat a stir fry for ease. My kids love peanut butter so satay is usually a winner. Totally use a frozen veg mix or a stir fry pack for ease if you want to. Serve with noodles or rice.

Recipe here

Sausages and wedges:

As much as I like to have some plant based meals in our week my kids are firm fans of sausages. I’ve been using some meat free variations out and they have been largely successful, plus easy to cook straight from frozen – so do think about the meat free range. No recipe as I literally cook the sausages in the oven, along with potatoes cut into wedges with olive oil and garlic on them. Serve with veggies! 

I hope these are helpful and give you some ideas on how to keep meals simple in your week. I’d love to hear your ideas too as I always need inspiration.

Slow cooker chicken casserole

The temperature is set to drop. For me that means it’s time to bring out the slow cooker. What I love is how such little effort brings such great rewards. This chicken casserole took minutes to prepare, hours to cook and then was devoured. Plus the house smells amazing when you get home. 

So here is the recipe for you. This is totally something to make your own, use whatever you have in your store cupboards remembering to add a little liquid but not too much!

I served ours with extra veggies on the side (I have a broccoli addict of a child) and rice. My children love a slow cooker meal as it’s always so soft, easy to cut and chew.

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Slow cooker chicken casserole

Prep Time 10 minutes
Servings 4 adults

Ingredients

  • 400 g chicken thigh fillets
  • 4 carrots chopped chunky
  • 2 green peppers chopped chunky
  • 2 onions chopped chunky
  • 2 garlic cloves crushed
  • 400g chopped tomatoes
  • 1 tbsp dried mixed herbs
  • 1 reduced salt stock cube
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp ginger
  • 2 tbsp tomato puree
  • 150 ml water

Instructions

  1. Prepare the veggies.



  2. Pop into the slow cooker with the chicken and all other ingredients.


  3. Cook on high for 5 hours.

 

Mackerel Carbonara

Now this recipe, it’s not a combination that instantly springs to mind, in fact I remember Gregg being dubious when we cooked this on Eat Well for less. … however it works. This is a great way to get oily fish back on the menu for family meals.

Oily fish is such a important food to try and incorporate into your weekly meal planning due to the omega 3 content. Omega 3’s are a essential fatty acids that have anti-inflammatory effects, can help with brain health, cognitive function, heart health and even asthma.

I hope you enjoy the recipe – do make sure to turn off the heat before adding in the sauce of the yoghurt will curdle. 

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SMOKED MACKEREL CARBONARA

Ingredients

  • 450 g spaghetti
  • 2 tsp horseradish sauce
  • 400 g greek yoghurt
  • 4 eggs
  • 60 g parmesan cheese finely grated
  • 1 tsp sea salt
  • freshly ground black pepper
  • 1 tsp rapeseed oil
  • 2 medium courgettes grated
  • 350 g boneless smoked mackerel skin removed and flaked
  • 240 g baby spinach
  • 1 small bunch flat leaf parsley roughly chopped

Instructions

  1. Bring a large saucepan of salted water to the boil, add the spaghetti and stir well.  Simmer for 12-15 minutes until cooked.

  2. While the pasta cooks, prepare the sauce. Whisk together the horseradish sauce, yoghurt, eggs and parmesan. Season with black pepper.

  3. Heat a large pan until medium hot, add the oil and stir fry the courgette for 2 minutes until it has started to soften.

  4. Add the smoked mackerel, mix well then cook for another minute. Stir in the spinach and cook for a couple of minutes until wilted down.

  5. Turn the heat off (to prevent curdling), add the horseradish and yoghurt mixture into the pan. Stir really quickly until mixed throughout the courgettes and mackerel. 

  6. Drain the pasta and tip straight into the pan, with about 100ml of the cooking water, then stir until totally covered in the sauce.

  7. Serve straight away with the parsley scattered over the top.

Bacon, Chard and Rosemary Pasta

Swiss chard is such an easy veggie to grow and it gives you back time after time. Plant a few seeds, water and care for a few plants lovingly and you will find you always have bountiful supply. 

Some interesting chard facts.

  • Swiss chard was discovered by a Swiss botanist – hence it’s name.  
  • It is a member of the goosefoot family, called this due to the leaves looking like a goose foot.
  • Chard is packed with nutrition including vitamins A,C, K plus magnesium, potassium, iron and fibre.

So the question is what to do with it? The great news is it goes in virtually everything. I’ve added baby leaves to smoothies, savoury muffins and scones. Then use it like you would spinach in dhal, stir fry and omelette. Or wash it and freeze, I’m totally up for an easy life and don’t cook it before freezing. I find it works fine to add to casseroles and other meals where you add as it cooks.

One of the easy summer recipes I sometimes pull out the back of my mind when the chard patch and my mind are overflowing, and I need to cook but also need a break – this chard and pasta dish. It works so well. The rosemary gives it a warm lift and the bacon adds the saltiness, plus it means my children eat it. Now my boy isn’t a fan of his greens, but will eat this meal all up. It goes to show sometimes it is what a food is paired with that matters.

I let my children decide their own portions of this meal and eat according to appetite. My eldest girl after a busy day at school had seconds, my boy cleared his plate and was satisfied. My toddler ate off my plate too! 

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Bacon, Chard and Rosemary Pasta

Cook Time 20 minutes
Servings 4

Ingredients

  • 150 g bacon chopped into bite sized chunks
  • 1 tbsp fresh rosemary chopped
  • 2 cloves garlic crushed
  • 1 tin chopped tomatoes
  • 200 g chard leave it whole
  • 150 g mushrooms chopped
  • seasoning
  • 300 g pasta

Instructions

  1. Chop up the bacon, remove the fat and heat a non stick pan. Then cook the bacon for a few minutes.

  2. Add the rosemary and garlic, stir round to release the the flavours.

  3. Next add the chopped tomatoes and allow to come to a simmer.

  4. Cook the pasta.

  5. Wash the chard, chop any huge leaves. Place into the pan and allow it to wilt down.

  6. Chop the mushrooms and add these to the pan, allow the sauce to simmer for 5 minutes then turn off the heat and put the lid on. 

  7. When the pasta is ready mix the sauce in and serve.

Quick, Tasty Beef Stir Fry – Eat Well for Less

Stir Fry is one of those meals we make a lot at home. It is fast food, easy to make and satisying. This one, made on Eat Well for Less uses frying steak which is quick to cook due to it’s thinness and cheaper than other cuts.  Top tip – you don’t want to overcook this so having all your ingredients pre chopped and ready for action is a good idea.

This is one of those recipes you can make your own. Adding bamboo shoots and beansprouts would give it a nice Chinese style touch, or add any other veggies you have.

Use gluten free soy sauce  and stock cube to make this a gluten free meal.

Red meat is important for iron and zinc intake, something that we know is an issue for teenage girls and young women. This can then be exacerbated if you become pregnant. So whilst red meat is sometimes frowned upon, this recipe provides a great way to include it in your weeks meal plan.

I’ve modified it from the version on the show, scaling it down to serve 4 people rather than 6. 

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Easy Beef Stir Fry

Servings 4 adults

Ingredients

  • 300 g basmati rice
  • 1/2 tbsp rapeseed oil
  • 400 g frying steak
  • 1/2 tsp cornflour
  • 40 g cashew nuts
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • thumb sized piece ginger, peeled and grated
  • 1 head broccoli
  • 1 1/2 tsp soy sauce
  • 1 1/2 tsp oyster sauce
  • 1/2 vegetable stock cube
  • 1 small bunch coriander
  • pepper

Instructions

  1. Rinse and drain the rice. Bring a large saucepan of water to the boil, add the  basmati, stir well then cook according to the packet instructions.


  2. Heat a wok over a high heat until hot, add half the oil and when it’s just smoking, add the beef. Sprinkle with cornflour and stir-fry until browned all over. Remove from the pan and set aside.


  3. Stir-fry the cashews until just golden-brown then set aside with the beef.


  4. Carefully wipe the wok until clean using kitchen roll. Bring to a high heat and add the remaining oil. Once hot, add the red onion and fry for 1–2 minutes, or until just soft. Add the garlic and ginger and fry for a minute


  5. Half fill the kettle and bring to the boil. Add the broccoli, soy and oyster sauce to the wok and mix well. Add the vegetable stock cube with 400ml/14fl oz boiling water and bring to the boil, stirring well. Cover with a lid (use kitchen foil if you don't have a suitable pan lid) and cook for 2 minutes or until the broccoli is just tender (you don’t want to lose the bright green colour).


  6. Add in beansprouts, bamboo shoots if wanted at this stage.



  7. Stir the cooked beef and cashews through the sauce and heat for a minute. Scatter over the coriander and serve immediately with the cooked, drained rice.

Eat Well for Less: Ham and Cheese Bites

Everyone is always after quick, nutritious, filling snacks. So this one shared on Eat Well for Less ticks all those boxes. 

If you want to give these a go here is the recipe, you can totally make this your own, add your favourite herbs, veggies etc. These are gluten free, dairy free (if you use dairy free cheese) and nut free.

These freeze well or keep them in the fridge for 3 days. I think they are fab for packed lunches.

Don’t forget to watch the rest of the series – BBC1 Thursdays 8pm. Or get it on BBC Iplayer.

Ham and Cheese Quinoa Bites
Yields 12
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
159 calories
13 g
111 g
7 g
11 g
3 g
144 g
188 g
2 g
0 g
3 g
Nutrition Facts
Serving Size
144g
Yields
12
Amount Per Serving
Calories 159
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 111mg
37%
Sodium 188mg
8%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
8%
Sugars 2g
Protein 11g
Vitamin A
16%
Vitamin C
16%
Calcium
11%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 180g quinoa, cooked in water and left to cool
  2. 6 spring onions, chopped
  3. 6 tomatoes, chopped
  4. 6 eggs
  5. 1 tsp mustard powder
  6. 120g ham, chopped
  7. 120g grated cheese
Instructions
  1. Cook the quinoa and set aside to cool.
  2. Preheat the oven to 200C/Gas 6.
  3. Chop the veggies, ham and grate the cheese
  4. Break the eggs into a bowl, beat.
  5. Mix all ingredients together and stir well.
  6. Grease a muffin tin.
  7. Spoon the mix in then heap it up on the top, making mountains.
  8. Cook for 20 minutes.
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calories
159
fat
7g
protein
11g
carbs
13g
more
Dietitian UK https://www.dietitianuk.co.uk/

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Eat Well for Less: Lentil Curry and Naan.

 
So a lot of people have been asking for the recipe for the lentil curry and naan after it was shown on Eat well for less, Series 5, Episode 1. If you haven’t seen then do pop to BBC Iplayer and have a look. We are back on this Thursday too, BBC1  8pm, please tune in! 
 
Firstly a huge Thankyou if you watched. Please do watch the remaining series too there is so much good stuff to come!
 
Secondly it’s music to my ears to know so many were loving the lentils. I’m half Sri-Lankan so this is very much “my type of food”.
 
The BBC made a fab video with the ingredients for the lentil curry.
Do check it out and if you follow my Dietitian UK Facebook and Instagram I will repost any further recipes from the show.
 
The naan recipe cooked on the show, has not been shared yet but I here is a version that I love just as much, made at home for you, as so many people have been asking. Flatbreads and naan are so easy to make and a joy to eat.
 
Homemade flatbread/naan
Serves 4
Easy to make, super delicious with curry
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Prep Time
5 min
Prep Time
5 min
139 calories
29 g
0 g
0 g
4 g
0 g
51 g
2 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
51g
Servings
4
Amount Per Serving
Calories 139
Calories from Fat 4
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrates 29g
10%
Dietary Fiber 1g
6%
Sugars 0g
Protein 4g
Vitamin A
1%
Vitamin C
1%
Calcium
3%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 150g flour (can be gluten free, I favour a mix of 100g white flour and 50g wholemeal for extra fibre)
  2. 50g Greek Yoghurt
  3. 50ml warm Water
  4. 1 tbsp mixed herbs or 1 tsp spices
Instructions
  1. Mix the flour and yoghurt together.
  2. Add the herbs/spices now if you remember, if not then can be added at the kneading stage.
  3. Add the water and mix to a dough.
  4. Tip onto a floured surface and knead for just a couple of minutes.
  5. Break into 4 pieces, roll into a round and roll out with a rolling pin.
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calories
139
fat
0g
protein
4g
carbs
29g
more
Dietitian UK https://www.dietitianuk.co.uk/

Here is the dough ready for rolling. I added a herb mixture into these.

Cook in a non stick hot pan on a medium-high heat. After a couple of minutes it will start to puff up, that is when you turn it over.

Enjoy! 

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Easy Peasy Paella

With parents who reside in Spain, paella is something my whole family loves, my mum has been taught how to cook it by the locals. This weekend with my mum in the UK at my home I decided to cook her my version. It’s probably not a true paella but hey, it’s tasty family food and a one pot meal that you can put in the middle of the table so everyone helps themselves. 

Of course you could totally add chicken, fish or your own favourite vegetables to this, I used what I had in my kitchen. Make your own version and let me know how it goes.

Easy Peasy Paella
Serves 6
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
490 calories
70 g
105 g
13 g
23 g
4 g
335 g
736 g
5 g
0 g
8 g
Nutrition Facts
Serving Size
335g
Servings
6
Amount Per Serving
Calories 490
Calories from Fat 114
% Daily Value *
Total Fat 13g
20%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 105mg
35%
Sodium 736mg
31%
Total Carbohydrates 70g
23%
Dietary Fiber 5g
21%
Sugars 5g
Protein 23g
Vitamin A
88%
Vitamin C
27%
Calcium
9%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tsp tumeric
  2. 1/2 tsp paprika
  3. 1/2 tsp cumin
  4. 1 tsp mustard seeds
  5. pinch of saffron (optional)
  6. 1 tbsp olive oil
  7. 100g chorizo, chopped
  8. 3 cloves garlic
  9. 450g basmati rice (you could use paella rice)
  10. 1 tsp Italian mixed herb mixture
  11. 2 dried lime leafs (optional)
  12. 450ml chicken stock (mine was homemade or use a stock cube and water)
  13. 2 large carrots grated
  14. 2 medium courgetes grated
  15. 100g mushrooms
  16. 100g peas
  17. 450-600ml water approx, judge it on the rice as it cooks
  18. dash of lemon juice
  19. 250g frozen prawns
  20. large handful of fresh herbs, chopped
Instructions
  1. Place the spices in a large wide based pan on a medium heat, add the boil and cook for a couple of minutes.
  2. Add the chorizo and allow it to release its oils.
  3. Next add the garlic and rice, cook for 2 minutes. Then add the stock, dried herbs and lime leaf.
  4. Allow this to simmer whilst you prep the veggies, you could use any veggies you like!
  5. Add in the vegetables one at a time and stir in.
  6. Add the water and place the lid on the pan. Allow it to simmer until the rice is cooked.
  7. Finish with the lemon juice and prawns, allowing the prawns to cook in the pan with the rice for a few minutes.
  8. Finally add the herbs, taste and season.
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calories
490
fat
13g
protein
23g
carbs
70g
more
Dietitian UK https://www.dietitianuk.co.uk/
Check out a little video of us cooking it here. My 7 year old girl was on “sous chef” duty tonight and she totally enjoyed helping out. Her tasks were to measure the rice using the Carb Spoon, to cut the chorizo up, grate some vegetables, add them and stir the pan. She added the stock, picked the herbs and chopped them too. Plus she got the prawns out of the freezer and added those for me.

I’m trying to get my children to each cook with me once a week, making it a scheduled activity and time with mummy all at once. It slows me down and means more planning is needed but it is also teaching them valuable skills.

 

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Colour up kids restaurant menus

Let’s talk childrens menus when eating out. This can be a topic of division in my mind and in general amongst parents. I doubt many people choose where they eat out based soley on the kids menu but when you are eating out with small ones it is hugely important. 

Often childrens menus are high on beige foods and low on colours. I’m talking fishfingers, nuggets, burgers,  chips, potato waffles with maybe beans or peas but not much else. I totally get why, as a restaurant you want children to enjoy their meal and hey, it’s only one meal. So does it really matter?

 I think it does. Children are little adults, as an adult I want choice, flavour, foods that I don’t usually eat at home, foods that make me think and that my tastebuds explore. Beige food menus are devoid of a variety of  tastes, textures, fibre and colours. All things we want kids to be eating.

Now for my kids eating out is a complete treat. We don’t do it that often. I also don’t tend to offer “beige meals” often at home, unless they are requested. Not that I am against those foods, they have a place. However, I  prefer to go for plenty of veggies and variety, aiming for homemade foods when I can. So we may have fishfingers from the freezer but I’d serve them with a mixture of veggies, potato wedges, with the skin on and thus provide a range of nutrients, fibre and tastes.  Nuggets and fishcakes can totally be offered as part of a balanced diet but do they need to make up the majority of children’s menus when eating out? I think not. Let’s get some balance on the menu please. 

Miss K totally loving her ramen bowl.

If we start to offer variety and treat children as little foodies maybe they will start eating in this way? Having had a boy who was anti-vegetables I’ve had first hand experience of how consistency, being non-judgemental and continual exposure works. So if we only offer beige foods they will only eat beige foods! This is part of the basis behind raising intuitive eaters, as parents we offer a range of foods and let them choose how much and what to have.

My crazy kids actually get a bit excited about a kids menu but at times I get “why is my food not as nice as yours”.  Which has led to us ordering an adults meal for the kids to share or of course sharing our own meals. I do remember at a wedding the sausage and chips being shunned in favour of the delicious buffet. When travelling I encourage the children to try cultural foods and things they have not had before – with varying results but it’s all about continuing to promote these values and ideas.

 Eating out is about pleasure and enjoying meals different to those at home. My 7 yr old especially loves eating “adult meals”. So I love places who make small versions of the adult menu. In my mind this is how it should be. Yesterday we ate out at a restaurant that did an amazing menu with kid friendly versions of their dishes – no chilli, smaller portions and some meals where all the foods were separate for those, like my boy, who would have wanted to pick bits out. They were also happy to make changes to the kids meals. My children were VERY happy. 

This boy, so happy with his meal and he demolished it.

It’s all about enjoyment, choice, variety and #empoweringkids to do this. I see it as part of intuitive eating, letting them choose what to have and how much to eat. My kids are very different in their eating and how they eat but all loved their lunch out today. 

 

 

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