Throw the junk food away and try these great tips to get your children on the right track when it comes to nutrition.
Bringing up your children to be happy and healthy requires more than the “carrot and stick” approach.
Parents also know that encouragement and praise are only half the equation.
And when it comes to healthy eating, it means ensuring that solid habits are formed as early as possible for lifelong health and nutrition.
Kids, as we all know, tend to prefer fast or junk food. Getting them to eat fruit and vegetables can be a challenge.
However, by following a few of these tips you can make healthy meals that will get them to the table in a hurry without busting your weekly budget.
One smart cookie: This is one cookie you can feel good about giving your kids. Cut an apple to create round slices then slather the slices with their favourite nut butter (peanut, almond or cashew) and top with raisins, yoghurt bites or chocolate chips.
Fresh and fruity: Swap sugary drinks for fresh, fruit-infused water. Let kids pick their favourite flavour combinations each evening and refrigerate water to infuse overnight so it’s ready to enjoy the following day.
Icy sweet treats: Make your own frozen pops using ingredients like fresh fruit, yoghurt or milk. Use store-bought molds, or substitute small paper cups covered with plastic wrap. Just poke sticks through the plastic to hold them in place until the mixture freezes.
Hands-on helpers: Getting kids in on the action is a great way to encourage healthier eating habits. After all, if they helped make it, it has to be good. Once all the ingredients have been sliced and diced, a recipe like these Grilled Balsamic Vegetable Pops is easy for kids to assemble. Just ask them to thread the skewers in their favorite colour and flavour combinations.
Find more tips to encourage the little eaters in your family to enjoy the nutritious bounties of summer at aldi.us.
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Grilled Balsamic Vegetable Pops
Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
- 4 wooden skewers
- 1 zucchini, cut into rounds
- 1 yellow pepper, chopped
- 4 mushrooms, halved
- 4 cherry tomatoes
- 1 ear sweetcorn, cut into rounds
- 2 tablespoons Carlini Pure Olive Oil
- 1 teaspoon Stonemill Iodised Salt
- 1 teaspoon Stonemill Ground Black Pepper
- 2 tablespoons balsamic vinegar
- Soak the wooden skewers in water for 10 minutes before grilling. Heat grill to medium-high (200 C.)
- Pierce the vegetables with skewers, and drizzle with oil. Sprinkle with salt and pepper, and place on a hot grill.
- Turn frequently to prevent burning. Vegetables should be golden and tender after 10-15 minutes. Remove from the heat and drizzle with balsamic vinegar.