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5 fun yet healthy foods to cook for your kids this Children’s Day

Posted on 13/11/17 6:27 PM
Fun yet healthy food

Eating well and eating healthy is a challenge for most of the students, especially since long days are to be spent in school, and staying away from home can get stressful to the mind. This makes children turn to junk food to make their days interesting, plus the sugar content in this food keeps them energetic, before causing lethargy.

While packed schedules, tight budgets  and lack of time holds mothers back from investing time in cooking meals, it does not mean there is no way they can eat healthy. Allow us to show you how with these 5 fun and healthy recipes –


¼ green melon
1 apple
8 medium strawberries
8 plastic or wooden skewersIt’s as easy as putting them all on a skewer!Yogurt Dip
Mix 1/3 cup thick Greek-style yogurt with 2 spoons milk, 2 spoons sugar, and 2 tablespoons lemon curd.


¼ cup oatmeal
1 egg
¼ spoon baking powderAll you need to do is stir them together and make delicious, fluffy pancakes!


1 egg
½ cup oatmeal
Pinch of cinnamon
Drop of vanillaStir one lightly beaten egg into the oatmeal. Add cinnamon and a touch of vanilla. Grease a mini muffin tin and add a small amount of batter to the bottom of each cup. Bake for 10-12 minutes for a cross between a muffin and a cookie.


1/4 cup packed light brown sugar
1/3 cup whole wheat flour
Pinch of ground cinnamon
¼ spoon vanilla extract
1 large egg
1 ½ spoons softened butterINGREDIENTS FOR FILLING
1/4 cup flour
1 spoon cocoa powder
2 tablespoons packed light brown sugar
¼ spoon baking powder
1 tablespoon olive oil
1 spoon balsamic vinegar
2 tablespoons water
2 spoons milk
1 tablespoon chocolate chips
Preheat the oven to 375oF.  Stir the brown sugar, flour and cinnamon in a bowl. Whisk in the vanilla and egg. Mix lightly until smooth and fold in the butter. Let it chill for 5 minutes in the freezer. Ladle the cookie dough into 3 circle shapes about 3 inches apart on a baking sheet lined with parchment paper. These will make the taco shells. Bake for 5 to 6 minutes, until golden brown. While the taco bases are baking, scrunch some aluminum foil into a log shape. After cooling the cookies, drape a cookie on a warm foil. Remove carefully to get your taco shells!
Preheat the oven to 350 F. Combine the flour blend, cocoa powder, brown sugar and baking powder in a mixing bowl, add the olive oil, vinegar, water and milk and stir until combined. Fold in the chocolate chips.
Spray a mini muffin pan and pour in the cake batter. Bake for 10 to 12 minutes.


2 cups oatmeal
150 gms carrots
150 gms runner beans
50 gms green peas (shelled)
1 large onion
½ tsp garlic paste
½ tbsp ginger paste
½ tsp mustard seeds
¼ tsp turmeric powder
½  tsp red chilli powder
½ tsp garam masala powder
¼  tsp black pepper
Salt to taste
3 tbsp cooking Oil
Coriander leaves for garnishAdd carrots, runner beans, green peas and onions in 2 cups of boiling water, 1/2 tsp salt, ¼ tsp black pepper. Boil till the water dries off.Cook oatmeal in 2 cups of water in a non-stick saucepan. Boil it in the open till the water is completely dried off.

Heat 3 tbsp of cooking oil, add mustard seeds, then ginger and garlic paste. Then add the diced onions to that and cook till golden brown.

Add turmeric powder, red chili powder and garam masala powder to the sauteed onions. Cook for 1 min and then add the boiled vegetables and oatmeal into it. Add salt as per taste. Stir for 1 min and remove.

Garnish with coriander leaves.

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