• Natalie Rouse

#HealthyKidsfor£20 - Week Two (Monday Recipes)



Breakfast

2 slices of toast, peanut butter and sliced banana.

Lunch


Homemade Pizza and Wedges

Pizzas bought from a shop can use a lot of additives, by making your own you can keep an eye on everything that goes into your pizza. A simple flour, oil and water base really keeps ingredients to a minimum and once cooked provides a slow releasing source of carbohydrates.


The more vegetables used as toppings the better as they add vitamins, minerals and fibre. Adding ham, tuna or chicken also ups the good protein.


Cheese is a great source of calcium and protein but be careful not use too much as it is high in saturated fats.

Potato Wedges

  • 2 potatoes

  • 1 tbsp oil

Preheat your oven to 200°C/GM6.


Chop each potato lengthways into 8 wedges, keeping the skins on. Drizzle over 1 tbsp of oil, use your fingers to make sure they’re well coated.


Spread out in a single layer on a baking tray and bake at 200°C/GM6 for 35- 40 minutes or until golden, halfway through the cooking time give the tray a shake and turn the wedges over.


Why not jazz up your wedges by using dried herbs or spices from your store cupboard – thyme or oregano for a herby twist, paprika or fajita mix for a bit of spice!


Dinner

Cottage Pie


This cottage pie is a great way to increase your protein and vegetable intake.


You can add a variety of extra vegetables to the mixture to up the vitamin, mineral and fibre content.


Potatoes are a great source of vitamin C and fibre and release energy slowly.


Minced beef will provide you with protein to help muscle repair and growth. Experiment with leaner meats such as minced pork or turkey, but this can make it a bit more expensive.


Snack

Flapjack



Don't forget to share your creations with us using #HealthyKidsfor£20 on social media!

Contact

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BIC Innovation Ltd

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Tel: 01248 671 101​ / 01656 861 536

futurefoods@bic-innovation.com

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