healthy – Offspring Magazine

The summer holidays are almost at a close, and the back to school rush is fast approaching. It’s a busy time of preparation, buying supplies and packing bags. Save a few moments this January to carefully consider your child’s lunchbox by incorporating these useful tips from JuicedLife.

1. Add colour

The easiest way to bring lunchtime excitement is to incorporate a range of vibrant colours into the meal. Create a rainbow explosion of green, orange, red, yellow and purple through a clever (and very strategic) choice of fresh foods. Encourage eating across the colour spectrum to promote the intake of various phytochemicals and nutrients. Snack-sized, pre-cut fruits and vegetables are easy additions, as are delicious micro-sized juice shots.

To make the process collaborative, consult with your child and consider colour-coded days. Maybe Tuesday could be “red day,” so stock the lunchbox with watermelon, whole cherry tomatoes and spaghetti bolognese sauce. Friday could be “rainbow day,” celebrating and signifying the end of the week. Play around with their favourite colours and engage your children in creating and brainstorming. Try to avoid repetition; keep it exciting!

2. Consider all the senses

Taste obviously plays a huge role in guaranteeing your child actually eats their lunch. Make sure you consider the crunch factor at every meal, as this chewing action stimulates satisfaction. Carrots, apples and rice crackers are great examples of healthy crunch.

The perfect lunchbox should incorporate and engage all the senses. Aroma is vital, so consider adding a little rose water or orange blossom to their drinking water for a pleasant lift. Avoid foods that might typically start to smell or go slimy, creating an unpleasant feel or appearance. Most children will eat with their hands, so include elements that are easy to pick up without too much mess and aren’t off-putting to touch. Importantly, ask for their feedback, particularly if they don’t eat something: why did they leave it?

Colour adds to the overall visual appeal, but think about also presenting ingredients in creative ways to boost interest. Roll, wrap, plait and stack elements. Make it fun.

3. Fill up on healthy, energy-boosting ingredients

To keep kids energised and raring to go at school, it’s important to fill up on the good stuff. Fruits and vegetables provide vital energy, vitamins, minerals, fibre and hydration. They aren’t high in protein and fats, though, which are also essential for satiation and overall health.

So, make sure to also include healthy fats and protein, boosting brain health, immunity and physical energy. Don’t over-complicate it – staple additions are ideal, such as hard-boiled eggs, sliced cheese, avocado and lemon juice or olive oil, and pulled chicken.

Avoid the temptation to rely on inexpensive starchy carbs when building your child’s lunchbox. Limit rice, bread, pasta, biscuits, crackers, etc. and instead choose simple and clean whole foods with minimal processing. While they are easy to reach for in the supermarket, they lack the health benefits and satiation required.

4. Choose convenience (without sacrificing health)

A healthy lunchbox shouldn’t come at the cost of your time and sanity – there are plenty of simple solutions that are low on preparation but high in nutritional value.

Smoothies are a great and easy option for sustained energy, whether made at home (including various fruits and vegetables) or purchased from a health conscious vendor. Juices and smaller juice shots provide an extra boost and also enhance the lunch experience with a wide range of colours and textures. Protein balls and snack bars are perfect fillers and much-liked by kids, offering a little dose of natural sweetness without spoiling their appetite for the next meal.

Other great snack options can be made from the leftovers sitting in your fridge or pantry. Additional protein hits are great morsels to include, but also consider slices of tray bakes from the previous nights’ dinner or muesli pressed into balls or bars.

Most importantly, have fun with your lunchbox ideas. Explore hacks on Instagram, experiment with your child and kickstart a colourful, delicious and nutritious plan for 2022.

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FOOD & NUTRITION

Zucchini slice to make the kids happy during lockdown

By Sarah Fittock August 23, 2021

Lockdown can be a difficult time for many. Ordering out may be a quick and easy option to keep the children content. However, this zucchini slice may be what’s needed to keep the kids healthy and happy.

Toddlers Ariana and Sophia love any chance to make the kitchen dirty. Their mum decided to help them achieve this goal by having them assist her in cooking a healthy snack.

This zucchini slice has become a much-loved family meal and allows the girls to have plenty to do during lockdown.

Instead of causing trouble in other areas of the house, Ariana and Sophia are given the opportunity to be distracted in the kitchen.

“It’s a good distraction for them and me during lockdown. It gives us plenty to do and often keeps them quiet and happy,” their mother Natalie Fittock says.

Ariana loves cracking each egg into the bowl whilst her sister Sophia mixes the ingredients on the floor, the clean floor that is.

Both girls love assisting their mum in the cooking process and in return are treated to a “yummy” snack.

“Yummy,” three-year-old Ariana says. “Love zucchini slice!”

“Mmmmm,” one-year-old Sophia says.

Once the girls smell the delicious slice heating in the oven, they camp themselves in front of its warmth to watch the cooking process.

“It’s a nice bonding experience for both of the girls,” Natalie says.

The recipe, originally taken from Women’s Weekly has been modified to suit this young family’s needs, adding a carrot to the recipe and replacing normal self-raising flour with wholegrain self-raising flour.

“I use it (wholegrain flour) because it has more fibre in it and it’s less processed,” Natalie says. “It makes sense. It’s not just a nice snack for the immediate family, but great for the whole extended family.”

Ingredients:

375 grams of finely grated zucchini
1 finely grated carrot
1 finely chopped onion
3 finely chopped bacon rashers
1 cup grated cheese
1 cup whole grain self-raising flour
½ cup olive oil
5 eggs
Salt and Pepper

Method:

Preheat oven to 180 degrees (160 fan forced)
Combine zucchini, carrot, onion, bacon, cheese, sifted flour, oil and lightly beaten eggs and season with salt and pepper
Pour into a well-greased pan
Bake for 30-40 minutes
Cut into squares and serve to hungry children

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BABIES

Baby Food at Home: How to Make It Your Way

By Amelia Wood September 30, 2020

You don’t have to be Australia’s best chef to make baby food at home. In fact, it is quite simple and the advantages are endless. By being homemade, bub will be eating foods free from preservatives and harmful chemicals. It also sets up your children with a love for healthy eating right from the start, making them appreciate fresh, wholesome food.

TOOLS AND APPLIANCES

The tools needed to make baby food are staples already lying around the kitchen. Not many are needed – minimal equipment will still make delicious food.

Blender or food processor

Options like the Chicco 4-1 baby blender or Cherub Baby steamer blender are good options if looking to purchase. Otherwise, any blender that makes smoothies or purees food will work. If the blender is older, add an extra dash of liquid to make food a smooth consistency.

Ice cube trays

If the ice-cubes are calling these home already, check the local op shop to stock up on trays for an inexpensive price.

Steamer basket or insert

This is needed to steam the food for purees. Steamer inserts can fit more produce but both will get the job done.

Other tools include:

Baking sheet
Saucepans
Peelers
Spatulas
Knives
Freezer bags
Storage containers

COOKING TIPS

Main cooking techniques include steaming, roasting, baking or microwaving until food becomes tender. To preserve the nutrients from fruit and vegetables, opt for steaming not boiling and if ripe, they don’t need to be cooked at all.

Once cooled, transfer to a food processor of choice and blend for one to two minutes. Slowly add water, breastmilk or formula to reach a desired consistency – which ultimately should glide off the spoon.

Enhance taste and your baby’s palette by adding herbs and spices like sea salt, ginger, cinnamon and rosemary.

STORAGE

Food will need to be kept in airtight containers, freezer bags or ice cube trays. Before transferring to the fridge or freezer, allow food to cool. Ice cube storage allows flavour combinations to be created as the small dosages of food can be mixed and matched.

The storage timeline for baby food is up to four days in the fridge, two months in the freezer for purees with meat and beans and up to three months in the freezer for fruit purees.

Labelling containers with the date and what is inside will allow for no confusion when choosing baby’s next meal.

RECIPES

Recipes from Babyfoode.com

Apple and coconut milk baby puree

Age: 4 months +

Ingredients:

6 apples – peeled, cored and chopped
½ cup canned full-fat coconut milk
¼ tsp cloves

Method:

Put the apples, coconut milk and cloves in a medium saucepan and cover. Heat over medium heat for 10 minutes, stirring occasionally or until apples can be cut in half with a spoon. Let cool slightly.
Transfer all ingredients into blender and puree until smooth.

Broccoli and olive oil puree

Age: 4 months +

Ingredients:

2 cups broccoli – chopped into small florets
1 small potato or apple – peeled and chopped
1 tbsp of olive oil

Method:

In a medium saucepan, bring 2 inches of water to boil over medium heat.
Place broccoli and potato (or apple) into a steamer basket and place over boiling water. Cover and steam for 10-12 minutes or until tender. Let cool slightly.
Add the broccoli, potato (or apple) and olive oil into a blender and puree until smooth, adding water from the steamer in ¼ increments if needed.

Mango and Vanilla puree

Age: 4 months +

Ingredients:

1 bag frozen mango
¼ teaspoon vanilla extract or a pinch of fresh vanilla bean seeds

Method:

Put frozen mango and vanilla extract/bean into a small saucepan and heat over medium-low heat. Stir often until heated all the way through and tender roughly 3-4 minutes. Let cool slightly.
Transfer into a blender. If mango mixture gets an excess of liquid while cooking, strain mangos and reserve liquid into a bowl.
Blend on high for 1 minute or until the puree is smooth.

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FOOD & NUTRITION

Three tasty and vegan-friendly recipes for your child’s lunchbox!

By N/A August 9, 2019

Choosing healthy and tasty options for your kid’s lunchboxes is often more difficult than it sounds. Find some inspiration in these three recipes!

CHICKPEA SWEETCORN BURGER PATTIES.
Recipe makes 5 patties.

Ingredients:

1 peeled sweet potato cut into chunks, then steamed
200g (1 cup) fresh (or well-drained) corn kernels OR 1 cup frozen kernels, thawed
250g (1.5 cups) cooked or tinned chickpeas, rinsed and
drained well
2tbs olive or rice bran oil
1 peeled white onion, finely diced
1 peeled and crushed garlic clove
3tbs millet or quinoa flakes
3tbs washed parsley, finely chopped
1/2tsp ground cumin
1/2tsp paprika
1/4tsp ground turmeric
1tsp salt or to taste
1/2tsp ground black pepper
2tbs ground flaxseeds + 6tbs water

Method:

1. Preheat the oven to 180 degrees C and line a baking tray with baking paper.

2. Place the cooked sweet potato in a food processor with the well-drained and dried corn and chickpeas.

3. Blend until the mixture is smooth – with some chunky bits left for texture – and well combined. Keep in the food processor.

4. Heat some of the oil in a saucepan and sauté the onions and garlic for a few minutes until the onions are translucent.

5. Remove from the heat and allow to cool slightly, then add the onions and garlic to the chickpea mixture and pulse briefly in the food processor.

6. Transfer the mixture to a large bowl, add the millet/quinoa flakes, parsley, cumin, paprika, turmeric, salt and pepper and mix well. In a small bowl, whisk the ground flaxseed with the water. Then, using your hands, incorporate the flaxseed mixture into the chickpea mixture until fully combined.

7. Shape everything into 5 evenly sized patties and place on a prepared lined baking sheet. Heat the remaining oil in a large frying pan and then pan fry each patty for 2-3 minutes on each side. Once done, transfer the patties back to the lined baking sheet and bake for 25- 30 minutes, or until cooked through.

VEGAN CASHEW CACAO BLISS BALLS:

Ingredients:

1 cup of raw cashews
8 pitted dates
2 tablespoons raw cacao powder
1 teaspoon of vanilla extract
1/2 cup of shredded unsweetened coconut
2 teaspoons agave syrup

Method:

1. Add cashews, dates, cacao powder and vanilla to a food processor and blend.

2. While blending add the agave syrup.

3. Form the mixture into small balls and then roll them in a bowl with the coconut until coated.

4. Place in fridge until balls are hardened.

VEGAN PROTEIN MUFFINS:
Recipe makes 10-11 muffins.

Ingredients:

2 flax eggs (2 Tbsps ground flaxseed + 5 Tbsps water)
1 1/4 cup dairy-free yoghurt, unsweetened (soy can be used)
2 medium (very ripe) bananas
2 cups GF rolled oats
1/3 cup vanilla flavoured protein powder Nutritional Booster
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
Your favourite topping such as berries, granola, vegan chocolate chips, chopped nuts, seeds, dried fruit, rolled oats, crushed cookies

Method:

1. Preheat oven to 200 degrees C.

2. Lightly grease each slot of a standard muffin tin. Use paper liners to keep the recipe oil-free.

3. Prepare flax eggs in a small bowl, by mixing together the ground flax and water.

4. Set aside about 10 minutes. It will thicken up and become gel-like.

5. When the flax eggs are ready, add all the ingredients
(except the toppings) into a high-powered blender or food processor.

6. Blend until smooth, about 1-2 minutes. Scrape down sides as needed.

7. Pour mixture into each slot about 3/4 of the way full.

8. Sprinkle each one with your kids’ favourite toppings. Don’t press the toppings into the batter. It may yield a flatter muffin.

9. Bake for 15-18 minutes, until lightly golden brown.

10. Insert a toothpick in the middle of a muffin or two. If it comes out mostly clean, they are cooked.

11. Let muffins cool for 10 minutes in the pan before transferring them to a cooling rack, then cool for another 10-15 minutes.

12. It is normal if the muffins might flatten out a little bit

To avoid the liner sticking to the muffin, let them completely cool before enjoying. If not using liners, gently pop out each muffin with a butter knife.

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FOOD & NUTRITION

Back to our roots: eating for a healthy gut and mind

By N/A August 9, 2019

Veganism is a hotly contested diet and way of life. Many argue that the absence of dairy and meat from a child’s diet is a recipe for disaster, however, science has continually proven the health benefits of a balanced and well-planned vegan diet.

Fad diets have come and gone but veganism continues to take over the world as scientific evidence behind the health trend has changed the eating habits of millions of people. To be vegan is to maintain a diet without the consumption of animal products. This means no meat, dairy, cheese or eggs. For those who have enjoyed an omnivorous diet throughout their life, eating cake and a hearty steak without a care, this diet may seem extreme and overwhelming.

Why should I eat vegan?
A well-balanced vegan diet has shown to provide health benefits, such as the reduced risk of chronic diseases associated with high-sugar and high-preservative diets. This includes:

Obesity
Coronary artery disease (damage or disease to the heart’s
major blood vessels)
Type 2 diabetes
Hypertension (high blood pressure)
Some types of cancer, specifically bowel cancer which can be
caused by a high consumption of red or processed meat.

How?
The livestock industry produces 60 per cent of greenhouse gas emissions in farming, not to mention the global acidification of ocean water, and the impacts of eutrophication which is the build up of nutrients in water bodies that destroys wildlife.

Researchers estimated a vegan world would produce 49 per cent less greenhouse gas emissions from food, 50 per cent less acidification, and would reduce water use by 19 per cent.

Oxford University researcher Joseph Poore says that going vegan “is probably the single biggest way to reduce your impact on planet Earth.”

NEED TO KNOW!
Ensure a balanced diet so that children still receive adequate amounts of vitamin D, calcium, iron and vitamin B12. Vitamin B12 is hard to find in a vegan diet so a B12 supplement is recommended.

Can we get all the same nutrients on a vegan diet?
Yes, of course! However, it is recommended that vegans eat legumes and nuts every day to ensure enough daily nutrient intake.

Iron in a vegan diet is surprisingly, not hard to come by. The best sources of iron include cereals fortified with iron such as Weet-Bix and All-Bran, legumes, tofu, green leafy vegetables such as spinach and dried fruits. The most crucial times for a child raised on a vegan diet is under the age of five, and when girls hit puberty as that is when iron levels drop.

Zinc allows for the development of our immune system and so
they are vital in a healthy vegan diet. Zinc is commonly found in
nuts, miso, tofu, legumes and wholegrain foods. A lack of zinc can
make your child more susceptible to disease and illness.

Calcium is needed for a child to build strong bones and teeth.
It can be found in cereals fortified with calcium including Corn
Flakes and Raisin Bran, soymilk, Asian green vegetables, almonds
and Brazil nuts.

Protein is important for building bones, muscles, repairing
skin and blood. It is found in tofu, tempeh, lentils, chickpeas,
seeds, oats, soymilk and vegetables such as peas, sweet potatoes,
broccoli, potatoes and asparagus.

What goes into my child’s vegan lunchbox?
Dietitian Amber Sewell-Green, who specialises in plant-based
nutrition, suggests:

Wholegrain wraps with fillings such as hummus, avocado, tofu
or tempeh
Lentil or quinoa salads
Enchiladas with beany fillings
Homemade bliss balls
Homemade popcorn
Snack packs of crunchy fava beans.

While ensuring your child is attaining the necessary vitamins and nutrients that are essential for their healthy development, a vegan diet can be cleansing and even strengthening for a growing child. As a diet that separates itself from preserved meats and cheeses, a vegan diet can reduce the chances of several life-threatening illnesses while also having a positive impact on the environment.

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