Children feel more energetic and active when eating properly. At the school age they can eat the same food with the rest of the family. Children should eat healthy options in a calm environment with stable and regular timetables. On the other hand, kids will decide if they are hungry and amount of food you want to eat.
Tips and Tricks
Give your child a variety of healthy food.
- Fresh fruits and vegetables and dairy products like milk, yoghurt, cheese
- Chicken, dried vegetables, fish, goose, burger from lean meat, eggs, cereals and wholemeal bread
Do not wait for the child to clean completely the dish.
At the age of 4 years many children are picky eaters. Do not push to eat something that they do not want but your way give rise to begin the child to test.
Regular, stable meals and snacks is the basic rule.
The establishment of a stable daily feeding program for the child is the most important step to healthy nutrition. You have fixed timetables for the meals. Three main meals include: Breakfast, lunch, dinner and 2-3 intermediate snacks are satisfactory.
Sit down to eat together with your child.
The company you love children and feel that they are going to spend time with you. In this way does not feel oppressed people to eat.
The best drinks are water and milk.
Small portions for young children.
Pay attention to the size of the consignment of food you give your child. Deliver the food in small dish and with a small fork/spoon. Do not wait for that one child will eat as an adult. Give your child a meat or fish as the timescales. Encourage your child to eat what they want and if it wishes to choose the proportion. It is not uncommon to see his grandmother to fill a large plate for the small child and starts to scold that child never ate anything!
Involve your child in the process of cooking but also in the running of the table for a beautiful, peaceful family meal. At the same time, talk to the child to feed. Try to pass the message that the various types of foods is a jigsaw when referbished seems definitely better. In this way, passing the message in an indirect way to learn the variety of food and eat selectively.
In the age of 4-5 years children are ready to learn correct ways when eating at the table. Can use the spoon and fork as an adult. With your help to teach kids how to use the knife. At the same time you can teach in child not to speak with the mouth full of food, to use the towel and be seated in the chair.
500g chicken tenderloins
50g sesame seeds
50ml oyster sauce
1 bunch baby bok choy
1 tablespoon olive oil
Kids can place the sesame seeds on a plate. Roll chicken in sesame seeds to roughly coat.
Heat the oil in a large non-stick cooking pan over high heat. Add the chicken and cook for 2-3 minutes all sides or until golden and cooked through.
Meanwhile, cook the noodles in a cookware of boiling water following packet directions or until tender. Drain well. come back the noodles to the pan at the side of the oyster sauce and bok choy. Cook, gently moving, for 1-2 minutes or until the bok choy simply wilts.
Divide the noodle mixture among serving bowls and prime with the sesame chicken. Serve straightaway.
2 teaspoons vanilla extract
1 1/4 cups margarine, softened
2 cups white sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
Preheat oven to 175c degrees .
In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then insert the vanilla. Combine flour, baking soda, cocoa and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.
Ingredients for Loukoumades
500 g full-fat milk
20 g beer yeast fresh
30 g sugar
5 g salt
520 g flour hard
corn oil for frying
Ingredients for Chocolate
100 g dark chocolate with 70% cocoa
100 g cream with 35% fat
honey for serving
For the filling:
Chop the chocolate, heat the cream to 90 ° C and pour it over the chocolate. Mix well until the chocolate melts and make a ganache. Empty the cream in small silicone capsules, if available, and place them in the freezer. If we do not have such capsules, we leave the ganache in the freezer to freeze and with a cornet we make small balls of 1.5-2 cm diameter onto a label and place in the freezer for several hours.
For the loumades (donats)
Place a little of the milk in the heat to gently rock and into it dissolve the yeast by adding sugar and salt. Empty the rest of the milk and stir the flour very well either in the mixer or wire. Leave the mixture in a warm place for at least 1 hour. In a saucepan, pour the oil in a not too strong fire. We take a little dough of the donut and cover with it a frozen ganache ball. We must be careful that the ganache is well covered and does not come out of the dough. To achieve this, we flourish our hands so that we can work better on the dough. Pour the stuffed dumplings into the oil and with a piercing spoon we turn them constantly until they get a golden color. Remove the donuts on draining paper and drain them warm with honey.
I found this fantastic recipe from Stelios Parliaros
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- 200 gr sugar
- 50 gr cocoa
- 250 gr milk
- 125 gr butter
- 450 gr biscuits
- 1 tsp vanilla extract
- 120 gr whipping cream (35% fat)
- 120 gr dark chocolate – chopped
Break the biscuits into small pieces into a large bowl.
Prepare the chocolate syrup:Add the milk and butter into a medium sauce pan add sugar and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. After that add the cacao and vanilla extract. Set aside to cool slightly for about 10 minutes.
Pour the biscuits over the syrup and combine well using a large spatula or spoon.
Transfer the mixture into a 23 cm non-stick round cake ware, bottom lined with parchment paper.
Press well using the back of the spoon or an offset spatula.
Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
Toddler Group 1 is suitable for toddlers 9 months to 4 years old, weighing 9-18 kg and 80-105 cm tall.
Whenever possible, use i-Size toddler seats, as they can be used in a rear-facing position for a longer time.
Always opt for ISOFIX seats, as they are easier to install.
If the car seat is attached with the use of the seat belt, make sure it is placed properly. Most toddler car seats are color coded, indicating where the safety belt should be placed.
Place toddler car seats on the vehicle’s back seats. In case you sit your child in the front passenger seat, be advised to deactivate the front airbag.
When the child’s shoulders reach 2 cm above the upmost shoulder strap openings, switch to a bigger car seat (group 2/3) is recommended.
i-Size makes travel safer for children, as it provides higher protection from side impacts, and keeps children facing backwards until they are 15 months old; a safer position in the event of a collision.
Child Group 2/3 is suitable for children 3.5-12 years old, weighing 15-36 kg and 100-135 cm tall.
Make sure the car seat headrest is set at the lowest position after switch from toddler to child car seat. For best car seat safety, the use of a comfortable booster seat with a back and a headrest is recommended; not a booster-cushion.
Use the upper diagonal and lower hip belt at all times. Pull the belt tight after locking the buckle.
If possible, install the car seat with ISOFIX. This provides better stability while driving, particularly when the seat is empty.
Cooked chicken breast (leftovers)
small garlic clove -crushed
½ tsp dried oregano
2 tbsp Greek yogurt
10 cm piece cucumber, grated, excess juice squeezed out
2 tbsp chopped mint, plus a few leaves to serve
2 wholemeal pitta breads
2 tomatoes, sliced
Cut the chicken into small pieces. Heat a non-stick frying pan and cook the chicken add garlic, oregano and some pepper. Meanwhile, make tzatziki mix the yogurt, cucumber and mint.
Cut the tops from the pittas along their longest side and stuff with the chicken, tomato, pepper and tzatziki. If taking to the office for lunch, pack the tzatziki in a separate pot and add just before eating to prevent the pitta going soggy before lunchtime.