“The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.” ― Ann Wigmore
We recently moved abroad*, and moving from a home we had lived in for three years, in a country we were both raised in, to a country we knew very little about, made our basic needs a more immediate priority. Instead of worrying about finding fun places to go for weekend outings and finding time to schedule dinner with friends, we were back down to worrying about our basic needs for nutrition and sustenance. While three of our family of four are more adventurous eaters, open to new things, my 23-month-old son, a picky eater at home, began to refuse anything I offered him, even things he previously ate at home. Desperate to find ways to keep him healthy and thriving in our new environment, I pulled out a few of my Healthy Momma tricks and to my great relief, they worked. Tweaking a few of my recipes from home to the ingredients we could find here (and a few we packed for the move), I have been able to keep my son’s nutrient intake high, while we work to find more local (and imported) food that he will eat happily on his own.
Here are three of my nutrition packed recipes if you are concerned about your little one’s eating habits.
Nutrition Packed “Pop-Pops”
My go-to staple for easy nutrition for kids is what my daughter long ago christened a “pop-pop,” which is basically a frozen smoothie. The recipe may change from week to week depending on what I have on hand, but the result is always the same – a sweet, healthy treat that my kids ask for on a daily basis. For the base, I typically combine yogurt (or Greek yogurt), Almond/Soy/Milk, orange juice and a banana. I then throw in whatever fresh or frozen fruit I have on hand – berries, peaches, pears, plums, pineapple, mango, melon, etc. Once that is all blended, I throw in some previously blanched and frozen kale (prepared this way, they’ll never even notice it in the final product!). Finally, I add chia seeds (for their high nutritional content) and a few scoops of green super food powder. I mix everything in a blender and then pour it into plastic popsicle molds. An hour later, I have children clamoring for my super healthy “dessert” and I couldn’t be happier.
Healthy Banana Pancakes
Pancakes are often another favorite of childhood and are another great place to “hide” lots of healthy ingredients (unfortunately this one isn’t gluten free – but it could probably be made with gluten free ingredients). I typically put honey (or you could use Stevia) into our pancakes, so they don’t need an additional sweet topping, but again, this recipe is open to interpretation and can be made, and enjoyed, in a variety of ways. The pancake base is typically the same – whole wheat flour, wheat germ, flax seed, hemp hearts, oats and almond/soy/milk. Then I add thinly sliced bananas, crushed walnuts and a few squirts (or teaspoons) of honey. It takes some experimentation with the ingredients to ensure a firm, well-cooked pancake, but my rule of thumb is typically 1/2 flour to 1/2 (all other ingredients – with the exception of the bananas and walnuts). Once everything mixed together, you can cook them like regular pancakes and either enjoy them hot, or freeze them to re-heat later for a quick, healthy breakfast or snack.
Versatile Vegetable Broth
We used to have a big back yard with a small corner set aside for a compost pile and a small garden plot to use it in. When we moved to a neighborhood with communal green space, we lost our compost avenue and I found myself feeling wasteful every time I peeled a carrot. One day I decided to start saving all of the peels, ends and other veggie parts that we didn’t eat and cooking them up in a big pot of broth. From there, the broth went into my ice cube trays (a cup of broth makes seven cubes) and then into freezer bags for easy use. Once I realized how easy it was to make vegetable broth, I started throwing “veggie cubes” into everything. When I cooked beans, lentils, rice, quinoa or anything else that required water, I would throw in a few for a little added nutrition. And of course, they are great for making soups that call for broth as well.
If you are interested in reading more, here is another post on “sneaky” ways to add nutrition to your family’s diet.
Thanks for reading!
What about you? Do you have any healthy child-friendly recipes that are enjoyed in your family?
*I apologize for any confusion with recent posts. I am keeping a separate blog for family members about our life abroad and a few of those posts have been mistakenly posted here. Sorry for the confusion. I will be more conscious about where I publish my posts in the future!
Sharon, Author, “The Conscious Parenting Notebook“