Inspired early learning

Tips for boosting your child’s daily nutrition

  • Add pesto and feta cheese to scrambled eggs
  • Stir ground up flaxseeds into porridge and muesli
  • Blitz vegetables in a food processor and use as a base for risotto 
  • Make ice-blocks blending yoghurt with fruit
  • Opt for vegetable based dips – roasted beetroot, roast pumpkin or mashed avocado
  • Try a zucchini slice or frittata adding grated zucchini, capsicum, mushrooms
  • Spread sandwiches with hummus, avocado or cannellini bean dip instead of margarine

Some simple swaps?

  • White rice  > quinoa or brown rice
  • Plain milk > smoothie (milk, yoghurt, fruit, rolled oats)
  • White bread > fibre-rich wholegrain based bread / quinoa wraps
  • Sweet yoghurt > natural yoghurt with homemade fresh fruit puree/compote
  • Commercial sausages  > homemade rissoles with grated vegetables
  • Store bought pasta sauce > homemade sauce with tomatoes, eggplant, capsicum and herbs
  • White pasta with cheese > whole grain pasta with homemade pesto
  • Commercial juice > homemade watermelon and apple juice

This simple recipe is a yummy way to sneak more vegetables into your childs meal - a recipe from Zoe's brandnew book, Falling in love with Food

Zucchini, Mint and Feta Fritters

Serves: 2-4

Pre: 10 minutes
Cooking: 6-12 minutes
Vegetarian - Gluten Free

½ small onion
1 leek – white part only, diced
1 clove garlic, finely chopped
4 zucchinis, grated and excess water squeezed out
½ cup feta, crumbled
1 tsp dried mint
2 eggs, free range
¼ cup ricotta cheese
¼ - ½ cup besan flour
Natural yoghurt – to serve

In a bowl mix together all the ingredients. Take about a tbsp. of the mix and roll into a ball then flatten. Make all the fritters then fry in a large pan with a little oil until golden and crispy. Serve with a dollop of natural yoghurt.

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