Ensuring your toddler has a healthy balanced diet is so important, although it can often be a battle ground as toddlers become more assertive, and will want to make their own decisions on everything – including what they eat.
It’s entirely normal at this age, and they will eventually grow out of it, but in the meantime, we’ve got some tips on how to cope with challenging mealtimes, and two great meals that are healthy and easy to make. And that they’ll LOVE!
Getting your little one involved in what you’re cooking is a great way to start the mealtime process. If you have time, let them be part of getting the shopping with you, and deciding what you’re going to have for dinner (even if it’s just deciding which fruit or vegetables to use that day).
Allow them to set out their own plate and cutlery; this gives them the chance to make a decision on what they eat off rather than what they eat.
Offer your toddler different foods to try out – if they don’t like something on a given day, don’t get disheartened, they’ll likely enjoy if another day. Having a variety of recipes that you can turn to each day is a good idea, and even better if they are recipes the entire family can enjoy.
These are some of our favourite recipes that have been created by baby and children's food expert, Annabel Karmel and are always a hit with young and old.
Lentil And Squash Tagine
This hearty tagine is suitable for the whole family.
This recipe is created by the No.1 baby and children's food expert, Annabel Karmel
Ingredients
- 1 Knorr Zero Salt Vegetable Stock Cubes
- 1 tinned chopped tomatoes
- 75 g red lentils
- 150 g butternut squash peeled and diced
- 125 g sweet potato, peeled and diced
- 125 g carrot, peeled and diced 50 g baby spinach
- 500 ml water
- 1 large onion chopped
- 50 g dried apricots chopped
- 2 clove garlic crushed
- 10 g ginger puree
- 2 tbsp tomato puree
- 1 tsp ground cumin
- 2 tbsp sunflower oil
Method
- Heat the oil in a saucepan. Add the onion, carrot, pepper, squash, and sweet potato. Fry for 3 minutes.
- Add the garlic, ginger, and cumin then fry for 30 seconds. Add the tomatoes, lentils, apricots, Knorr Zero Salt Veggie Stock Cube, water and tomato puree.
- Cover and simmer for 30 minutes until the vegetables are cooked and the lentils are soft. Add the spinach and stir until wilted.
Penne Pasta With Orange Tomatoes And Squash
This 15 minute pasta dish is great and nutritious for when you're short on time.
This recipe is created by the No.1 baby and children's food expert, Annabel Karmel
Ingredients
- 1 Knorr Zero Salt Vegetable Stock Cubes with 250 ml water
- 275 g penne pasta
- 300 g orange cherry tomatoes halved
- 250 g butternut squash diced 100 g spinach
- 1 leek sliced
- 1 garlic clove crushed
- 250 ml water
- 100 ml double cream
- 30 g Parmesan grated
- 2 tbsp tomato puree
- 1 tbsp sage chopped
- 2 tbsp olive oil
Method
- For the sauce, heat the oil in a frying pan then add the leek and butternut. Fry for 3-4 minutes. Add the garlic and tomato puree and fry for another 30 seconds.
- Add the Knorr Zero Salt Veggie Stock Cube and water then reduce slightly. Add the spinach, tomatoes and cream.
- For the pasta, cook the pasta in boiling water as per packet instructions. Drain the pasta and add to the pan with the sauce and finish with Parmesan and sage. Toss together.
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With Knorr Zero salt, you decide if, and how much salt to add to your meals without compromising on flavour. Available from retailers nationwide in free range Chicken, Vegetable and Beef sourced from responsible farms, they’re packed with a delicious blend of sustainably farmed vegetables, herbs and spices
