Childrens Recipes

Healthy Children’s Recipes, and Toddlers Recipes

Parents often ask us for children’s recipes to help ensure their little ones have a healthy, nutritious and balanced diet. It's no wonder help is sometimes needed when you think about how many meals you actually have to cook!

Well look no further, here we provide you with healthy toddler recipes and healthy children’s recipes suitable for 1 to 5 year olds.

We continue to work closely with Health Professionals and nutritionists to ensure the foods we make for your children are within the government recommended limits for child health.

We hope you like our selection of children’s recipes and toddler recipe ideas. If you have any of your own do let us know and we’ll try and feature them in the future.

My name is Annie Seeley, I am a nutritionist (BSc RPHNut) and mum to Lana (born September 2006). Having specialised in babies and children's nutrition as a nutritionist, I am now learning first hand the practicalities of feeding your child a healthy, tasty diet. I work with the team at Organix to give you recipes that will meet your child's nutritional needs for optimum growth and development. Always try to use organic, seasonal ingredients wherever possible.

If you cannot find organic fish, try to buy wild rather than farmed fish. These could be served with a salad or green beans.

Makes 8 rissoles
Can be frozen when cool, but should be used within a week

Ingredients
500g (1lb) potatoes, cut into chunks
1 tbsp fresh lemon juice
30g (1oz) butter
200g (7oz) fresh white or pink fish such as cod or salmon, bones and skin removed, or 1 x 200g (7oz) tin salmon or tuna in oil or spring water, drained
Milk for poaching
6 spring onions, trimmed and chopped
Freshly ground black pepper
A little flour to prevent sticking
1 egg
2 tbsp milk
90g (3oz) fresh breadcrumbs
3 tbs good quality vegetable oil

Method
Cook the potatoes in a pan of boiling water until soft, about 12-15 minutes. Drain, and mash with lemon juice and half of the butter.

If using fresh fish, poach it in a pan of milk; add enough milk to cover the fish, bring to the boil, then reduce the heat and simmer until the fish is no longer translucent, about 5-10 minutes. Drain the fish and chop into small pieces.

In a separate pan, fry the spring onions in the remaining butter until soft. Add the spring onions, fish and pepper to the potato mixture and combine. Divide the mixture into 8, and pat into burger shapes with floured hands.

Beat the egg and milk together in a bowl. Coat each burger first in the egg mixture, then in the breadcrumbs.

Heat half of the oil in a frying pan over medium heat, then turn the heat down to low and add 4 burgers. Fry, turning once, until golden brown, about 5 minutes on each side. Drain on kitchen towl and keep warm. Add the rest of the oil and repeat the process with the remaining burgers.

This is an adaptation of a Greek recipe. The lamb is high in iron and zinc, amongst other nutrients. For children this age, one courgette boat is probably enough, though older children and adults will easily eat two. Serve with new potatoes and either a salad or vegetables.

Serves 4
Keeps for 24 hours in the fridge

Ingredients
2 large courgettes
50g mushrooms, finely chopped
200g lamb mince
30g bulgar wheat
1 small onion, finely chopped
1 garlic clove, finely chopped
2 tablespoons of chopped, flat-leaf parsley
2 tablespoons of chopped, fresh mint
30g pine nuts, chopped

Method

Heat the oven to 200 degrees (gas mark 6). Cook the courgettes whole in a saucepan of boiling water for 4 minutes, then drain. Cut each in half lengthways and, using a spoon, hollow out most of the flesh from each. Roughly chop the flesh.

Put the bulgar wheat in a small bowl and pour over 100ml of boiled water, leave for 15 minutes. Drain into the sieve, squeezing out as much liquid as possible.

Put the lamb in a large bowl with all the ingredients and mix together well.

Push the meat mixture into the courgette boats, making sure you squeeze as much in as possible.

Put the stuffed courgettes on an oiled baking tray and bake for 30 minutes.

These little cakes provide calcium, iron, protein and vitamin A. Replacing caster sugar with maple syrup reduces the sugar content (a teaspoon of maple syrup has half the sugar content of a teaspoon of sugar). And of course replacing white flour with wholemeal slightly increases the fibre content. Adding fruit to the cakes makes them a little squidgy in texture, perfect served with vanilla ice cream.

Makes 10-12 cakes
Keeps for 24 hours in the fridge

Ingredients
2 large free-range eggs, separated
50g maple syrup sugar
25g wholemeal flour
200g strained Greek yoghurt
Lemon, zest and juice of half a lemon
100g blueberries
Butter, for greasing
Ice cream

Method

Preheat the oven to 180 degrees or 350 farenheit.

Grease a yorkshire pudding tin.

Mix the eggs with the maple syrup well. Beat in the flour, then the yoghurt, lemon zest and lemon juice until throughly blended. Whisk the egg whites until stiff. Fold them into the yoghurt mixture.

Divide the blueberries between all the cakes then pour the mixture into each mould.

Bake in the oven for 30 minutes, until the top is brown. It will rise like a souffle and then subside. Allow to cool turn out on to bowls and serve warm with a scoop of vanilla ice cream.