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Are you making good food choices for your kids?

March 22, 2016 by Katie Bryson 12 Comments

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Organix No Junk Journey on feedingboys.co.uk

In the daily battle to get food on the table for the family, do you always make the best choices? If i’m having one of *those* weeks where menu planning and sensible shopping lists have completely gone out of the window, then I’ll definitely hold my hand up to using a few too many beige foods of the processed variety.

Organix No Junk Journey on feedingboys.co.ukSo how can make sure we’re choosing good food and a varied diet for our children more often? Well it’s not rocket science, it just requires a bit of thought.

I’m working with Organix on their No Junk Journey, and this month we’re looking at the benefits of choosing organic produce, eating seasonally and the benefits of enjoying a colourful plate of food.

 

Going Organic

We probably already know that the best way to reduce exposure to harmful pesticides in food is to switch to organic. However I think the biggest factor that puts people off opting for organic produce is the price.

Seasonal box from Riverford Organix on feedingboys.co.uk #NoJunkJourney

So perhaps it’s better if you can prioritise which foods are the worst for containing pesticide residue and just make the switch for those. Here’s a list of the worst offenders:

Oranges
Lemons/Limes
Pears
Grapes
Apples
Pre-packed salads
Bananas
Spring greens
Kale
Herbs
Spinach
Cucumber

Eating Seasonally

There are three great reasons to eating produce that is in season:

1. Eating the right things at the right time means food tastes at its best
2. Growing in season means less interference with nature
3. A basket of fruit and veg bought in season can be as much as a third cheaper than the same basket bought out of season

Here’s a handy guide to what’s in season and when!

Foods in season on feedingboys.co.uk

Foods in season on feedingboys.co.uk

 

Get colourful

Giving children plates of food containing many different colours will give your little ones a range of tastes and textures that will help them engage with their senses. It also provides all the nutrients we need to stay strong and healthy.

Roasted vegetables provide a colourful palate of food on feedingboys.co.uk #NoJunkJourney

There’s nothing I like more than roasting up loads of different veggies to make my own pasta sauce recipe to stock the freezer with. The kids would go mental if they saw what went into it, however after a thorough blitz in the blender all they get are bags of flavour smothered over their pasta, so it’s a win/win.

Recipe inspiration

Organix have sent me some delicious and colourful recipe cards to try this month, my favourite being these bright and cheerful zesty pancakes. The boys adore pancakes, and they really loved the extra orangey flavour of this version – they’re full of zing!

Zesty Orange Pancakes on feedingboys.co.uk for #NoJunkJourney

Zesty Pancakes

Ingredients
2 eggs
300ml milk, or milk alternative
2 oranges, zest and fruit
100g plain flour, or buckwheat flour
Coconut or rapeseed oil for cooking
Greek Yogurt to serve
Maple Syrup to serve (optional)

Method

1. Whisk the eggs and milk together in a large bowl or jug, either with a hand whisk or an electric one if you have one.

2. Use a fine zester to zest both of the oranges, then add all of this into the batter.

3. Add the flour slowly, whisking thoroughly until completely smooth. Leave the batter to stand for about 30 mins.

4. Meanwhile use a sharp knife to cut the peel off the oranges. Cut as close as you can to the skin, so that you remove the bitter white pith, but don’t lose half the orange flesh. Then divide into segments and cut the segments in half to create lots of little orange pieces.

5. Use a paper towel to wipe a small amount of oil over the surface of a small frying pan to lightly grease it, then heat over a medium/high heat. Add a small ladle of batter and tip the pan to just coat the base with batter.

6. The batter should be a very thin layer and cook on one side for about 30 seconds. Use a fish slice to carefully slide underneath and flip it over. Then cook the other side for another 30 seconds. It should be golden on both sides.

7. Serve with orange segments, a dollop of Greek yogurt and a drizzle of maple syrup.

For even more recipes head over to organix.com

Disclosure: This is the second in a series of partnered posts i’m working on with Organix, as it’s an issue I feel strongly about and want to share with you here on my blog.

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Filed Under: 1 Featured Posts, Brands, Breakfast Recipes, Food Writing, Sponsored Post

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Comments

  1. Jacqueline Meldrum says

    March 23, 2016 at 12:31 pm

    Good tips Katie and yes it is worth looking at the worst offenders and moving to organic with those first. Small changes are easier to make and easier to stick too. Now pass me some pancakes!

    Reply
    • Katie Bryson says

      March 23, 2016 at 4:37 pm

      Small changes are definitely more manageable Jac, especially when you’re on a budget. Glad you like the pancakes!

      Reply
      • Kate | HappyForks.com says

        March 24, 2016 at 7:55 am

        I would add to this blacklist strawberries, peaches and peppers. I’ve read an article saying that they accumulate huge amount of toxins as well. When I think of beautiful conventional red peppers in winter season, this can make sense. If it’s possible definitely better to choose organic ones.

        Reply
        • Katie Bryson says

          March 24, 2016 at 9:42 am

          Ooh that’s useful advice, thanks Kate!

          Reply
  2. kate @veggie desserts says

    March 23, 2016 at 2:07 pm

    I completely agree that it’s important for kids to see a range of colours, tastes and textures. Organic can be expensive, so your list is great. The pancakes look great, too!

    Reply
    • Katie Bryson says

      March 23, 2016 at 4:36 pm

      Thanks Kate, yes it’s handy having that list isn’t it.

      Reply
  3. kellie@foodtoglow says

    March 23, 2016 at 8:54 pm

    We are singing from the same hymn sheet with this message, but you are aiming it where it can really make a difference – parents of little ones. Excellent post, Katie. And a mighty tasty looking pancake recipe. I love using buckwheat flour too. 🙂

    Reply
    • Katie Bryson says

      March 24, 2016 at 9:42 am

      Thanks Kellie!

      Reply
  4. Samantha Rickelton says

    March 24, 2016 at 9:21 am

    Very important advice Katie -I like the simple images showing what food is seasonal and when x

    Reply
    • Katie Bryson says

      March 24, 2016 at 9:41 am

      Thanks Sam, it’s good to have it all laid out isn’t it. x

      Reply
  5. Elizabeth says

    March 24, 2016 at 12:47 pm

    A very thought provoking article. I have one child who will eat anything, one who is vegetarian and doesn’t know it yet and the other who refuses to eat vegetables. It’s not easy!

    Reply
    • Katie Bryson says

      March 24, 2016 at 3:25 pm

      Yep these kids don’t like to make our lives simple do they!

      Reply

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About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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