Kids

Filled with protein, these little pancakes are super quick to whip up. Blueberries are great low-sugar, anti-oxidant-rich fruit that most kids love. Left-overs make great snacks too.

3 organic eggs

2 cups almond meal

1 cup milk (rice/almond/coconut ,milk for dairy-free version, or organic full fat dairy)

1 tsp ground cinnamon

Pinch of sea salt

1 cup fresh blueberries

2 tbsp coconut oil (for frying)

• Beat eggs in a bowl and whisk in almond meal, milk, cinnamon and sea salt.
• Leave for a few minutes to settle.
• Gently fold in blueberries.
• Pour a little coconut oil into a frying pan and place on medium-high heat.
• Ladle 1/3 cup of the batter into the pan for each pancake making several pancakes at time.
• After 3-4minutes, when the batter has set and starts bubbling, carefully flip the pancakes over and cook them on the other side.
• Remove from the pan and eat warm. Store left-overs in the fridge for up to 2 days.

Serving suggestions:
- plain with a drizzle of lemon juice
- with yoghurt / coconut yoghurt and fresh blueberries
- with stewed fruit (apple, pear & cinnamon)
- with ricotta and sliced banana
- with Sunday-treat-chocolate sauce (melt 1/3 cup of coconut butter and mix in 1 tsp cacao or carob powder, sweeten with a few drops of stevia of coconut nectar)

A yummy, easy snack that is free of sugar and rich in beneficial short chain fatty acids. The oil in coconut also has anti-bacterial, anti-fungal and anti-viral activity. Make a big batch and keep in the fridge.

2 cups coconut flakes (unsweetened)

1/2 tsp ground cinnamon

• Preheat oven to 150C.
• Line a baking tray with baking paper.
• In a bowl, mix coconut flakes with cinnamon until the flakes are well dusted.
• Spread out evenly on the baking tray and bake for 10min.
• Transfer into a bowl and refrigerate for 15-30minutes so they crisp up.
• Store in an air-tight container or sealed glass jar in the fridge.

A super easy way to add a bit of fun to meal times and maybe an option to getting fuzzy eaters excited about their plates! Using only nutritious whole food ingredients, your kids get a balanced meal while having the fun of playing with ‘soldiers’.

1-2 organic eggs

2-3 asparagus stalks

1 slice buckwheat bread (other GF toast or sourdough)

• Cook the egg in boiling water for 5min, then remove from the pot with a slotted spoon and keep warm. Reserve the boiling water.
• Trim the wooden end of the asparagus and place into the boiling water.
• Blanch for 2-3min (they should be soft enough to eat but still retain crunchiness and structure). Remove asparagus from pot and rinse briefly under cold water to stop the cooking process.
• Place egg into an egg holder and cut of the top with a knife.
• Toast the buckwheat bread and slice into ‘soldiers’ strips.
• Cut the asparagus stems into halves.
• Enjoy using the soft boild egg as a dip for the buckwheat and asparagus soldiers. Happy dipping!

This is a great and tasty way to supplement your kids’ daily veggie intake or up the greens on busy days or when you are travelling and stray away from your normal diet. Vital Kids by Vital Greens is an all-in-one nutrient-dense powder containing 56 natural ingredients to provide nutritional support and energy for growth and development, concentration and memory. It’s a once-a-day natural supplement full of greens, pre-and probiotics, vitamins and minerals. It has a pleasant mixed berry flavour that most kids enjoy especially when mixed with coconut water. Beware though – it is only to supplement NOT to replace veggies in your kids’ daily diet.

1 heaped tsp Vital Kids Powder (Vital Green for Kids)

1/3 cup of berries

1 cup coconut water

• Combine all ingredients in a blender and process until smooth.

Finally a healthy cookie! Made only from whole foods, these cookies are sugar and grain free yet sweet and utterly addictive. Very handy to have in the fridge for the afternoon pick-me-up or after-school snack.

3 large green apples (with skin)

2 cups macadamia nuts

2 tsp ground cinnamon

2 tsp vanilla essence (natural)

1 cup shredded coconut (unsweetened)

A pinch of sea salt

3 large organic eggs (lightly beaten)

• Preheat oven to 175C.
• Grate the apples and place into a large bowl.
• Place macadamias into a food processor and process into a rough crumble, then add to the bowl.
• Add cinnamon, vanilla, coconut, salt and eggs and mix well until combined.
• Shape into little round patties and place on a tray lined with baking paper.
• Bake for 25-30minutes or until golden and the edges have turned brown.
• Allow to cool down, then store in the fridge.

Tricky to get your kids eat their greens? Why not hide them in a green Shrek-Smoothie! Or a Ninja Turtle Smoothie maybe? Your kids will love it! Use easy to blend leafy greens like spinach which is high in beta-carotene, folate and potassium. Cucumbers are great for hydration. Mix with some fruit: avocado is rich in healthy mono-unsaturated fatty acids, vitamin C, E and B6 and makes the shake nice and creamy, blueberries are full of antioxidants, apple and pear provide pectin, a good soluble fibre that supports digestion, and banana is rich in potassium, vitamin B6, and folate.

1/2 avocado

1 small cucumber

A handful of baby spinach

1 small banana

1/2 green apple (or 1/2 pear or handful of berries)

300ml coconut water (or filtered water)

1/2 tsp probiotic powder (dairy free)

• Place all ingredients in a high-speed blender and mix until smooth. Add a little more filtered water for consistency if needed.

You can hide other immune-boosting supplements in your kid’s smoothie, such as magnesium or multivitamin powder, cod liver or fish oil.