More healthy children's meal ideas...

Getting the children to eat healthy food can be  a challenge, but often I find that the excitement that surrounds a cool looking meal can work wonders towards getting them to eat! Here are a few new ideas,  adapted from Annabel Karmel, a well-know British food expert and author.

Mini baked potatoes with filling  (a favourite with my boys!)

3 small baking potatoes
oil for brushing
sea salt
grated cheddar cheese or vegan cheddar cheese

Wash the potatoes very well, pat dry, prick with a fork and brush with some oil.  Sprinkle a small amount of sea salt on the potato.  Place in a 400 degree preheated oven and bake for 40 minutes or until crispy on the outside and tender on the inside (test with a skewer or long thin knife).  DO NOT wrap the potatoes in foil - just place them on the oven racks.  There is mixed information regarding the long-term risk of aluminum and diseases like Alzheimer's.  Remove the potatoes when done and put your broiler on.  Cut the potatoes in half, scoop out the flesh into a bowl and mash.  Mix the ingredients from your chosen toppings (see below) with the mashed potato then spoon the mixture back into the skins.  For a simple grated cheese topping, simply sprinkle a bit of cheese over each of the potatoes.  Place the potatoes under the broiler (you may wish to put them into a muffin tray in order to keep them upright).  Heat for a few minutes or until lightly browned.

TUNA & SWEET CORN FILLING

1/3 cup cooked frozen or fresh made sweet corn
2 Tablespoons low-fat mayonnaise or Nayonaise (the vegan version of mayo)
2 oz canned tuna, flaked and drained (NOTE:  please use LIGHT tuna, not ALBACORE as it has less mercury; light tunas such as skipjack are not as large as albacore tunas and as such, do not carry as much mercury within them)
1 green onion, finely sliced
freshly ground pepper
1 tablespoon grated cheddar cheese or vegan cheddar


BEAN FILLING

1 cup baked beans
1 Tablespoon cheddar cheese


Salmon Starfish 


1 lb potatoes, mashed and chilled
2 Tbsp ketchup (agave sweetened is best)
1 tsp worcestershire sauce
1 egg, lightly beaten
2 Tbsp chopped chives
12 oz cooked organic Scottish or Irish salmon (NOT pacific), flaked
3 Tbsp bread crumbs, plus extra for coating
canola oil

Mash the potatoes with the ketchup, Worcestershire sauce, beaten egg and chives.  Mix in the salmon and 3 Tbsp of bread crumbs.  Shape the mixture into flat fritters.  Use a large star-shaped cookie cutter to cut 8 star shapes.  Gently pull out the points of the stars.  Coat with bread crumbs and drizzle with a bit of oil.  Set the fish cakes on a lightly greased baking sheet.  Transfer to a 350 degree preheated oven and cook for 4 minutes on either side.  For an extra "sea worthy" display, Annabel suggests serving on shredded cooked green beans, to look like seaweed!