Easy Recipes To Make With Your Kids This Spring
With spring rolling in, get your kids eating fresh this season with these easy recipes.
Spring symbolises new beginnings, blooming and growing. So what better time to develop your kids cooking skills and introduce them to some new recipes.
I love gathering in the kitchen with my little ones, getting our hands messy, and cooking up a delicious plate of food that we can tuck in to together.
As a mother myself, I can relate to the uphill struggle of getting your kids to eat healthy, nutritious meals with minimal fuss. This is why I have chosen a couple of recipes that incorporate superfoods, without taking away from the taste.
Nutritious meals that your kids will actually want to eat!
So here goes! My favourite, super easy kid-friendly recipes to make with your little ones this spring.
Fluffy Vegan Blueberry Quinoa Pancakes
These delicious fluffy vegan pancakes are a fitting meal to brighten up your Sunday morning brunch, because hey, Sunday’s are for self-care and pancakes make everyone feel great!
INGREDIENTS | makes 10
- 2 flax eggs (2 tbsp flaxseed meal and 6 tbsp water)
- 1 cup quinoa flour
- ½ cup almond flour
- 2 tbsp arrowroot starch
- 2 tsp coconut flour
- 2 tsp baking powder
- ½ tsp sea salt
- 1¼ cup non-dairy milk
- 3 tbsp almond oil or other light flavoured oil
- 1 tbsp maple syrup
- 1 cup blueberries fresh or frozen
- Preheat a pan over a medium heat.
- Whisk together the flax and water and set aside to gel.
- In a large mixing bowl, whisk together the flours, baking powder and salt.
- Beat together the flax eggs, milk, oil and syrup then pour into the dry and mix until a smooth batter forms. Fold in the blueberries.
- Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle some of the batter onto the griddle and repeat until you have used up all the mixture (about 2 - 3 minutes on each side or until golden).
- Serve warm with fresh fruit and maple syrup.
Cheese and Ham Quinoa Bites
Disguised as chicken goujons, this easy kid-friendly recipe will go down a treat with your little diners - they’ll have no clue that quinoa was even used! The simplicity of this dish is perfect for a Friday after-school treat, so go on give it a go.
INGREDIENTS | makes 12
- Rapeseed oil, for greasing
- 180g quinoa, rinsed well and drained
- 6 free-range eggs, beaten
- 6 spring onions, roughly chopped
- 6 tomatoes, roughly chopped
- 120g ‘lighter’ mature cheddar cheese, grated
- 120g lean wafer-thin ham, shredded
- 1 tsp mustard powder
- ½ tsp sea salt
- freshly ground black pepper
1. Preheat the oven to 200C/180C Fan/Gas 6 and lightly grease a 12-hole muffin tin with a little rapeseed oil.
2. Put the quinoa into a large saucepan, add 540ml cold water and bring to the boil over a high heat. Stir well then reduce the heat and simmer for 20 minutes, or until all the water has been absorbed and the quinoa is tender.
3. Tip the quinoa into a sieve and rinse with cold running water to stop the cooking process. Use your hands to squeeze out any excess water.
4. Beat together the eggs, vegetables, cheese and ham. Stir in the quinoa and mustard powder and season with salt and pepper.
5. Divide the mixture between the muffin holes and bake for 18–20 minutes until golden brown.
I hope these easy family recipes have inspired you to start experimenting with superfoods and creating meals that you AND your kids will love! If you try either of these recipes, please do let me know! I’d love to see your creations, and fingers crossed we’re fortunate enough to get some sunny spells this spring, so you can enjoy these simple kid-friendly meals in the sunshine!Connect with us on Instagram to for more!