When cooking for your kids, things can get challenging. I work a lot with fussy eaters and I’ve learnt a lot from them! Many of the recipes you find in recipe blogs for children are not necessarily healthy, and many of the adult recipes may not be suitable for a fussy eater. The ideal scenario would be to cook the same food for the whole family. Who wants to be cooking all day long, only for your kid to reach for a chocolate bar instead?! I’ve compiled below four of my favourite simple and quick recipes, which are great for kids and adults alike! Each one of them has special benefits for our kids – brain-boosting, memory-boosting, gentle energy-boosting (vs hyperactivity), and performance-boosting.

Green egg scramble

For one portion

Ingredients

• 2 eggs
• 1 cup baby spinach
• 1/4 tsp sea salt
• 1 1/2 tsps coconut oil
• Optional add-ins: goat cheese, chives, onion, garlic
• Optional: drizzle with truffle oil when ready

Method

1. Place eggs, spinach and salt in a blender and blend until well combined.
2. Heat coconut oil in a large skillet over medium heat.
3. Pour the mixture into the skillet and continuously stir to scramble the eggs while they cook.
4. Divide it onto plates and enjoy!

Notes: 

• Eggs are one of the best sources of lecithin, a nutrient that improves the brain’s chemical pathways, leading to better memory and focus.
• This is a great way to increase vegetable intake for kids!
• No coconut oil? Use butter, ghee or avocado oil.
• Serve it with organic bacon, whole grain crackers, or grain-free bread or even fruit.

Soft chocolate chip cookies

Yields nine to 12 cookies

Ingredients

• 1 cup oat flour (or ground oats)
• 1/4 cup cold-pressed olive oil
• 1/2 cup coconut sugar
• 1 pasture-raised egg
• 1 cup almond flour
• 1 tsp baking powder
• 1/2 cup chocolate chips or chopped chocolate 85% or with stevia/xylitol
• 3/4 tsp Ceylon cinnamon
• Optional: zest of 2 tangerines

Method

1. Preheat the oven to 180C/360 F (resistance). Take out the baking tray and line it with baking paper.
2. In a medium to large bowl add the egg and coconut sugar. Whisk.
3. Add the olive oil and baking powder and keep whisking.
4. Add in the almond flour and oat flour and whisk well.
5. Add in the chocolate pieces, lemon zest and cinnamon and mix with a spatula.
6. Use a spoon or your hands to shape the dough into cookies.
7. They shouldn’t be too close to each other as they will rise.
8. Bake for eight to 10 mins. Let them cool and enjoy!

Notes:

This is my favourite cookie recipe. They are so soft and filling and the house will smell divine! I 100% recommend them for kids and adults alike!

Coconut sugar has a lower glycemic index than white or brown sugar, leading to more stable mood and energy, and does not lead to cravings for more sweets. It is as sweet as conventional sugar and has a caramel-like taste – kids love it!

Pumpkin and goat cheese savoury cake

Ingredients

• 3 pasture-raised eggs
• 1/3 cup cold-pressed olive oil
• 1 + 1/4 cup oat flour (or blend oats until they turn into flour)
• 1 cup almond flour
• 1 tsp baking soda (ideally without aluminium)
• 1 tsp baking powder
• 150 gr baked (and cut into small pieces) or pureed pumpkin
• Tsp of dried sage or thyme if you don’t like sage
• 70 gr feta cheese, in small pieces
• Salt (if you are not using goat cheese, add some extra sea salt!)
• Optional: 1/2 ground sweet pepper (green or red) and 1/2 red pepper in brine cut in small pieces – I love this addition!

Method

1. Preheat the oven at 180C/ 360F (resistance).
2. Mix together the eggs and olive oil in a bowl.
3. Add in the solid ingredients and then the pumpkin, goat cheese and the peppers. Blend with a spatula.
4. Transfer to a mould and bake for 45-50min. It should be crunchy on the outside and moist in the inside. The texture is amazing!! Enjoy!

Notes:

This bread/cake is gluten-free and can be enjoyed for breakfast, as a snack or instead of bread with your and your kid’s main meal! It’s dry so can easily go into a lunch box. It’s crunchy on the outside and super soft on the inside.

Oats are very rich in a soluble fibre called beta-glucan. Beta-glucans are some of the best nutrients for the immune system. Boosting your kid’s immune system is probably more needed than ever before.

Sweet potato and feta croquettes

Serve 2-3 balls/croquettes per serving

Ingredients

• 2 small sweet potatoes, grated
• 4 tbsp flour of choice
• 12 tbsp feta cheese (about 200g), crumbled
• 1/2 tsp dried Italian herbs (like oregano, thyme, basil, rosemary, sage, and parsley)
• 1 1/2 tbsp no-aroma coconut oil

Method

1. Combine sweet potato with flour, feta cheese and dried herbs.
2. Heat oil in a frying pan over medium heat. Add tablespoons of the sweet potato mix into the pan and cook for a few minutes on each side until golden.
3. Leftover sweet potato balls can be stored in an airtight container in the fridge for two to three days. Enjoy!

Notes:

Sweet potato and salty feta make a great flavour combination. You can make a great lunch box addition, an easy dinner or a fancy party snack!

I love sweet potatoes because, in comparison to white potatoes, they are higher in fibre, contain more nutrients, especially immune-boosting vitamin A, have more antioxidants (for eye and gut health) and have a lower glycemic index. They also taste so much better and are very versatile!