My kids seem to need a 3 course meal to eat after school/pre-school, so my snack tin needs to be topped up with nutritious and filling foods. These apple energy balls are something I saw another dietitian friend making on Instagram and we adapted it slightly, using different nuts to suit our tastes.
My 4 year old boy literally loved making and eating these. He raved about them and each day after preschool has been asking for them. It has been lovely to see him proudly showing them off to his older sister:
“I made these and they are yummy”.
I’ve not managed to do a vlog for ages… 3 children and work has meant a kitchen that is rarely tidy enough for filming in and few of those moments where we have the right moment with all children quiet and happy to join in. However I’m hoping to get back into it now. I’d love to know your idea and thoughts for future videos.
Apple and Pecan Energy Balls
2017-10-06 23:02:41
Serves 12
Super simple, tasty, nutritious and filling energy balls.
I’m on a mission to find new ways to get veggies into the boy. He likes veggies and on a good day will eat pretty much anything. However when he is under the weather or teething he pulls a right face and hands it all right back to me. Which is frustrating. I find as a general rule he isn’t as keen when he is given large chunks of vegetables on the side of a meal. What he really gets on well with is having small pieces of vegetables mixed in something. All well and good, but it can leave me scratching my head a lunchtimes.
Lunch in our house is often a quick, thrown together, snack type meal – typically with vegetables on the side. So today I tried out adding grated courgette to my pancake recipe. OH MY DAYS. This was good. Amazingness in a pancake. Miss K doesn’t like courgette but will tolerate it if I grate it. She ate these up, asked for more and gave me a pass mark.
The boy looked at them and snarfed them up. Then asked for his train book “Choo Choo” Top marks I think.
“Mummy you can make these again” Miss K.
Courgette Pancakes
2015-04-19 14:34:21
Serves 4
A quick lunchtime recipe that boosts the veggies up. Can be bulk cooked and frozen.
Total madness this weekend. I planned to do a vlog with Miss K. Just as we were ready to go J-boy woke from his “not long enough but I’m teething” nap. Not impressed. I’ve learnt that cooking with 2 kids is much harder than cooking with 1. You need 6 hands. But he joined us anyway. He likes cooking with mummy…. because it means he gets to stick his fingers in things, make a mess and eat! If you don’t involve your kids in the cooking I’d really encourage you to try it out. It’s not always the quickest, tidiest or least stressful way to do things, but Miss K now has a lot of basic cooking skills under her belt and it’s a fun activity for her.
Cottage cheese. I must admit I’ve never been a huge fan on it, the texture is not to my liking and it isn’t quite creamy or cheesy enough. However my children love it, I am pretty sure they would eat a whole pot between them. Where it comes into it’s own for me is in cooking. It works well in pasta dishes and can be used to make a super fast lasagne sauce. Post on that one to come.
So in this post we used cottage cheese in savoury scones. These were a big hit for lunches this week.
