Just recently I’ve been trying to incorporate more vegetables into my children’s diet. I’ve been making sweetcorn fritters with extra red pepper, trying to sneak salad into their sandwiches (they may pick it out but at least it makes me feel better) and, for long car journeys, preparing plastic containers of carrot, celery and cucumber sticks as snacks.
I haven’t made burgers in years, but I’m going to start serving them more regularly now – I’ve been inspired after learning just how many nutritious ingredients you can actually pack in them.
One of the treats in our house used to be Friday night Pizza Night. (That was before it became Friday night Pancake Night after my recent success with wholemeal and spelt pancakes.)
But recently the kids have started asking for pizza again.
Last week, bored of my food, I pledged to be more adventurous with my meals – yet still eat healthily while keeping preparation and cooking time to 30 minutes or less. Click on the link to read last week’s blog post: Do you have mealtime déjà vu?
The start of the school term is the signal to step into a world of pencil cases, permission slips, assemblies and reading books.
For the last two months, I’ve been a member of a lunch club at work. Once a week, five of us get together to eat lunch, taking it in turns to bring in a home-cooked meal.
I decided to find out what my own children thought of pancakes, made using spelt and wholemeal flours, and with not a sugar bowl in sight.