Packing a nutritious lunch box is all about balance—something between ‘this is healthy’ and ‘will my kid actually eat this?’ A good lunch should fuel the body, keep energy levels steady, and not come home untouched.Research shows that kids who eat balanced meals with protein, fibre, and healthy fats have better focus and mood throughout the day. One study even found that students who ate a healthy lunch performed better on tests. So yes, what’s inside that lunch box matters!But nutritious doesn’t have to mean boring. With the right mix of colours, textures, and flavours, you can create meals that are both healthy and exciting. Let's dive into some easy, delicious ideas.Need Nutritious Lunch Ideas for Picky Toddlers? Here’s What You Need!Getting a picky toddler to eat a balanced lunch can be tricky, but it doesn’t have to mean making separate meals. Healthy Parents, Healthy Kids by Dr Nick Fuller offers practical strategies to create nutritious, toddler-friendly meals that actually get eaten.Say goodbye to lunchtime battles and hello to stress-free, balanced meals. Grab your copy of Healthy Parents, Healthy Kids today and make healthy eating easier for the whole family.5 Easy Nutritious Lunch Box Meal IdeasFor a nutritious lunch box,  the key is variety. Mix proteins, healthy carbs, and fresh produce to keep things balanced and interesting. Follow these five easy meal ideas to tick all the boxes for taste, nutrition, and lunch box appeal.Zucchini and Corn SliceThis quick and tasty slice is perfect for a nutritious lunch box. Packed with veggies and protein, it’s a great way to sneak in extra nutrients while keeping things delicious. Serve it as a main or a hearty snack—either way, it’s sure to be a hit.Type: Vegetarian, Kid Friendly, Baby Friendly, SnacksMakes 15 squaresPrep Time: 5 minutesCooking Time: 40 minutes Ingredients6 eggs1 cup milk1 cup wholemeal self-raising flour2 large zucchini, grated1 cup corn kernelsHandful fresh herbs eg. Coriander, mint½ cup grated cheese (optional)RecipePreheat the oven to 180°C. Line a rectangular baking tray with baking paper.  In a large bowl whisk together the eggs and the milk. Add the flour and whisk until smooth. Add in the grated zucchini, corn, herbs, and the cheese (if using). Stir well to combine. Pour the batter into the baking tray. Place into the oven and bake for 35-40 minutes, until puffed up and golden. Remove from the oven and allow to cool completely in the baking tray. Once cooled, cut the zucchini slice into squares and enjoy!Spanish OmeletteThis classic Spanish omelette is a lunch box winner—packed with eggs, potatoes, and veggies for a satisfying and nutritious meal. It’s just as tasty cold as it is warm, making it perfect for school or work lunches. Pair it with a fresh side salad, or enjoy it on its own for a protein-packed midday boost.Type: Vegetarian, Gluten Free, Lactose FreeServes 4-6Prep Time: 10 minutesCooking Time: 40 minutes Ingredients5 medium sized potatoes, peeled and washed1/3 cup olive oil6 large eggs, whiskedHandful fresh parsley leaves, plus extra to serveRecipeSlice the potatoes into slices that are roughly 5mm thick. Heat the olive oil in a large non-stick frying pan over medium heat. Add the potato slices to the pan and toss to coat the slices in the olive oil. Cover the pan and cook the potatoes over medium to low heat, turning often, for 20 minutes until the potatoes are slightly softened. Remove the pan from the heat and strain the potatoes through a large colander, making sure to collect the olive oil from the pan and set aside. Transfer the potatoes to a large bowl and allow to cool slightly for 5 minutes. Once the potatoes have cooled slightly, gently stir in the whisked eggs and parsley, trying not to break up the potato slices.Return the frying pan over medium heat and add 3 tablespoons of the reserved olive oil. Tip the egg and potato mixture into the frying pan and cook uncovered for 10 minutes, using a spatula to gently tuck the edges of the omelette into a cushion shape. Once the bottom of the omelette is golden and the top is slightly set, invert the omelette onto a large plate. 9. Add another 1-2 tablespoons of the reserved olive oil into the frying pan. Return the omelette to the pan, cooked side facing up. Cook the omelette for a further 5-10 minutes, tucking in the edges of the omelette again to form the cushion shape. Once the omelette is set, remove from the heat and slide the omelette out onto a plate. Allow to cool for 5-10 minutes before slicing into thick slices. Top with more fresh parsley and enjoy!Note: keep any remaining olive oil in a jar and use it for pan frying with any future recipes you make over the next few days. ShakshukaThis flavour-packed dish isn’t just for breakfast; it makes a delicious and nutritious lunch box meal too. With eggs poached in a rich tomato sauce, it’s loaded with protein, vitamins, and antioxidants. Pack it with some whole grain bread or pita for a satisfying and wholesome lunch on the go.Type: Vegetarian, Gluten Free, Lactose FreeServes 2Prep Time: 2 minutesCooking Time: 10-15 minutesIngredients1 teaspoon olive oil4 cloves garlic, crushed1/2 onion, diced2 teaspoons fresh or dried chilli3 teaspoons paprika3 teaspoons cumin2 x 400g tins of chopped tomato (or alternatively use roughly chopped fresh tomatoes - a great way to use up any dying slowly in your fridge!)1 x red capsicum, core and seeds removed4 eggs1 large handful basil, rocket or baby spinachRecipeHeat oil in a large pan, then add garlic, onion, chilli and spices and cook until aromatic. Add tomato and capsicum, then cook for another 5 minutes until soft. Create four wells in the tomato mixture, then crack an egg into each hole. Cover the pan with a lid and cook for 5-7 minutes, until the eggs are firm with a runny egg yolk. Top with basil/rocket/baby spinach and then serve with toasted whole grain bread. Enjoy!Mini Baked Oat CupsThese mini baked oat cups are a great addition to any lunch box—perfect as a wholesome snack or a sweet but nutritious treat. Made with fibre-rich oats and natural sweetness, they provide lasting energy to get through the day. Plus, they’re easy to make ahead and store, making lunch prep a breeze.Type: Vegetarian, Gluten Free, Dairy Free, Kid Friendly, Baby Friendly, SnacksMakes 18 mini muffinsPrep Time: 5 minutesCooking Time: 15 minutes IngredientsOlive oil spray, for greasing2 overripe bananas1 egg½ cup milk2 cups rolled oatsPinch of cinnamon¾ cup frozen raspberries, thawedRecipePreheat the oven to 180°C. Use the olive oil spray to grease two 12-hole mini muffin trays. Add the bananas to a mixing bowl and use a fork to mash. Add in the egg and mash to combine with the banana. Add in the milk and the rolled oats. Stir until all ingredients are combined. Add in the cinnamon and the raspberries, and thoroughly stir through the oat mixture. Use a tablespoon to scoop the oat mixture into the muffin trays. Ensure that the oat mixture fills each muffin tray hole to the top. Place into the oven and bake for 15 minutes until the oat cups have risen and are slightly golden on top. Let the oat cups sit in the tray for 5 minutes, then remove from the mini muffin tray and allow the oat cups to cool. Enjoy!Chilli Chicken Stir FryThis quick and tasty stir-fry is a great way to add some protein and veggies to a lunch box. Ready in just 20 minutes, it’s perfect for busy weeks, and doubling the recipe means you’ll have extra for the next day. Serve it with rice or noodles for a balanced, flavour-packed meal that keeps you fuelled all day.Type: Contains Chicken, Gluten Free, Dairy FreeServes 4Prep Time: 5 minutesCooking Time: 20 minutes Ingredients200g dried vermicelli noodles2 tablespoons olive oil1 head broccoli, chopped1 teaspoon ginger, grated1 garlic clove, crushed400g chicken mince2 teaspoons chilli flakes2 tablespoons tamari1 lime, quartered, to serveHandful Thai basil leaves, plus extra to serveRecipeHeat a large frying pan over medium to high heat. Add in 1 tablespoon of the olive oil. Fry the broccoli for 4-5 minutes, then remove from the pan. Meanwhile, add the dried vermicelli noodles to a large bowl. Boil the kettle and pour the boiling water over the noodles. Allow to sit for 5 minutes, then drain and set aside.Add in the remaining tablespoon of olive oil to the pan. Add in the ginger, garlic, and then the chicken mince.Break up the mince with a spoon and cook for 5 minutes until browned.Return the cooked broccoli to the pan with the chicken mince. Add in the chilli flakes and tamari, then stir to combine. Cook for a further 1-2 minutes until heated through. Divide the vermicelli noodles between 4 serving bowls. Top with the mince and Thai basil leaves. Serve with a lime wedge, and squeeze the juice over the mince. Enjoy!Looking for more lunch box inspiration? Check out this article for fresh, tasty ideas.Summing UpPacking a nutritious lunch box doesn’t have to be complicated or time-consuming. With the right mix of proteins, healthy carbs, and veggies, you can create meals that are both delicious and nourishing. Whether it’s a veggie-packed slice, a protein-rich omelette, or a hearty stir-fry, these ideas make it easy to keep lunches balanced and enjoyable. Try them out and make healthy eating a breeze.Get the latest tips, pro strategies, exclusive offers, and all the support you need!Click HereMeet Dr Nick FullerMy StoryAs a father, I know first-hand that raising healthy and happy children is tricky. Children are fussy, particularly at the end of the day when they are shattered. We also live in a society where companies seek to profit from what we feed our kids; incorrect and damaging advice is pushed on us and marketed towards our children, and we have no time.But with these recipes and resources, you and your children can enjoy simple and well-founded food and lifestyle choices for lifelong health.

Kids love dessert, but too much sugar can lead to energy crashes, mood swings, and even impact their long-term health. The World Health Organization (WHO) recommends that children limit added sugar to less than 10% of their daily calorie intake—yet most exceed this by a mile.The good news? You don’t have to cut out sweet treats altogether. By swapping refined sugar for natural ingredients and adding nutrient-rich elements like fruit, yoghurt, and whole grains, you can create desserts that are just as indulgent—without the sugar spike. These healthier options keep kids happy, satisfied, and full of energy for playtime without the post-dessert meltdowns.Want Healthy Desserts for Kids? Get the Recipes!Desserts can be both delicious and nutritious. Healthy Parents, Healthy Kids by Dr Nick Fuller is filled with easy, kid-friendly recipes that satisfy sweet cravings without the sugar overload.From fruity frozen treats to healthier takes on classic favourites, this guide makes it simple to serve desserts that kids will love and parents will feel good about. Grab your copy of Healthy Parents, Healthy Kids today!6 Healthy Indulgent Desserts For ChildrenHealthy desserts don’t have to be boring. With the right ingredients, you can whip up treats that taste just as indulgent as traditional sweets, minus the sugar overload.Apple CrumbleThis warm and comforting dessert is a perfect way to satisfy a sweet tooth while keeping it nutritious. Made with wholesome ingredients, it’s packed with fibre and natural sweetness, making it a great option for kids. You can prepare it as a family-sized dish or scale it down for a single serving. Try adding frozen berries or stone fruit to the apple mixture for extra flavour and nutrients. It’s also a great way to use up overripe fruit while creating a healthy, indulgent treat.Serves 6Prep time: 15 minutesCooking time: 15-20 minutesIngredients6 medium apples (you can use a variety e.g. Pink Lady and Granny Smith)1/3 cup water1 teaspoon cinnamon1 teaspoon nutmegZest of 1 orange1 cup rolled oats½ cup desiccated coconut3 tablespoons olive oil¼ cup raw almonds, roughly chopped (Walnuts or macadamias also work well)Greek yoghurt, to serveRecipeRemove apple cores and roughly chop apples in bite sized pieces, keeping the skin on. Place chopped apples into a large saucepan with the water, cinnamon, nutmeg and orange zest.Cook apple mixture over a medium-high heat for approximately 10 minutes. Stir every few minutes, until the apples are heated through and tender. Pour the cooked apple mixture into a baking dish and set aside. Preheat the oven to 180°C.To make the crumble topping combine the oats, coconut and olive oil and mix together well. Spread the crumble mixture evenly over the top of the cooked apples in the baking dish. Sprinkle with the chopped almonds.Place the baking dish into the oven and cook for approximately 15-20 minutes until heated through and golden on top. Remove from the oven, and serve warm with a dollop of Greek yoghurt.  Mango Frozen YoghurtThis creamy, refreshing treat is a delicious way to keep cool while enjoying a healthier alternative to ice cream. Packed with natural sweetness and probiotics, it’s a great option for kids who love a frozen dessert. It takes just two minutes to prepare, or you can make it ahead of time and store it in the freezer for a ready-to-go treat.Type: Vegetarian, Gluten FreeServes 2Prep Time: 2 minutesCooking Time: 0 minutesIngredients2 small mangoes, frozen (alternatively use store-bought frozen mango chunks)½ cup Greek yoghurtRecipeAdd frozen mango and yoghurt to a blender and blend for approximately 1 minute until ingredients are combined into a smooth soft serve consistency.Pour frozen yoghurt out of the blender and serveApple StreuselThis warm, spiced apple dessert is a deliciously wholesome way to enjoy a sweet treat. The crumbly streusel topping adds a satisfying crunch, making it perfect for dessert, a snack, or even breakfast with a dollop of yoghurt. It stores well in the fridge for a couple of days and can be enjoyed cold or reheated. Serve it without yoghurt for a naturally dairy- and lactose-free option.Type: Vegetarian, Contains NutsServes 3-4Prep Time: 10 minutesCooking Time: 25 minutes IngredientsOlive oil spray, for greasing3 pink lady apples, chopped into small piecesZest and juice of 1 lemon1 teaspoon cinnamon 1 ½ cups rolled oats3 tablespoons honey3 tablespoons almond butter Greek yoghurt, to serve (optional)RecipePreheat the oven to 180°C. Spray a small loaf tin with olive oil spray and set aside. In a mixing bowl combine the chopped apple, lemon zest and juice, and half of the cinnamon. Stir to combine. Transfer the apple mixture into the loaf tin. Spread the apples to cover the entire bottom of the tin. Add the rolled oats, honey, almond butter and the remaining half teaspoon of cinnamon into the mixing bowl. Stir well to combine. If your honey and/or almond butter are not liquid enough to stir easily, heat them gently in the microwave for 10 seconds at a time until runny. Sprinkle the oat streusel mixture over the top of the apples in the loaf tin. Place the loaf tin into the oven and bake for 25 minutes until golden. Divide the apple streusel into serving bowls, and top with a dollop of yoghurt. Serve immediately and enjoy.Festive Stuffed StrawberriesThese vibrant, bite-sized treats are a perfect addition to a healthy dessert platter. Juicy strawberries are stuffed with a creamy filling and topped with green pistachios and red cranberries for a naturally festive look. Best served fresh, they’re a fun and nutritious way to enjoy a sweet treat.Type: Vegetarian, Gluten Free, Contains Nuts, Snacks, Kid FriendlyMakes 10 strawberriesPrep Time: 10 minutesCooking Time: 0 minutes Ingredients10 medium to large strawberries10 heaped teaspoons cottage cheese¼ cup pistachios, roasted1 tablespoon dried cranberriesRecipeUse a small sharp knife to slice off the top of the strawberry, and to carefully remove the core of the strawberry. Use a small spoon to fill each strawberry with one heaped teaspoon of cottage cheese. Chop the pistachios and dried cranberries into small pieces. Sprinkle the stuffed strawberries with the pistachios and cranberries, ensuring that they stick to the cottage cheese. Arrange the stuffed strawberries on a festive serving platter. Serve immediately and enjoy!Stuffed DatesThese naturally sweet treats make a delicious and nutritious addition to a healthy dessert platter. With their rich flavour and festive look, they’re perfect for special occasions. They store well in the fridge for a couple of days in an airtight container, so you can prepare them in advance. Double or triple the recipe as needed for easy holiday entertainingType: Vegetarian, Vegan, Gluten Free, Lactose Free, Contains Nuts, Snacks, Kid FriendlyMakes 10 datesPrep Time: 10 minutesCooking Time: 0 minutes Ingredients10 Medjool dates10 almonds, roasted10 teaspoons 100% natural peanut butter¼ cup pistachios, roasted1 tablespoon dried cranberriesRecipeUse a small knife to slice each date open length wise and remove the pit. You don’t want to cut all the way through the date, just along one side so that you can remove the pit. Stuff one roasted almond into each date, in place of the pit. Add one teaspoon of peanut butter into each date, adding it into the middle cavity where you have stuffed the roasted almond. Gently pinch each side of the date together to stick the edges together slightly.  Chop up the pistachios and dried cranberries into small pieces. Sprinkle the pistachios and cranberries over the stuffed dates, ensuring that they stick to the peanut butter filling. Arrange the stuffed dates onto a festive serving platter. Serve immediately and enjoy!Chocolate MousseThis rich and creamy chocolate mousse has a secret ingredient—silken tofu. It blends perfectly to create a smooth, indulgent dessert that’s packed with protein. Trust the process, and you’ll have a delicious treat that’s both satisfying and nutritious. Keep it vegan by skipping the yoghurt topping and using dairy-free dark chocolate.Type: Vegetarian, Gluten FreeServes 6Prep Time: 10 minutesCooking Time: 0 minutes (+overnight refrigeration) Ingredients130g 85% dark chocolate300g silken tofu1 teaspoon vanilla essence2 tablespoons maple syrup 6 tablespoons plain yoghurt, to serve (optional)Fresh fruit, to serve RecipeBreak the chocolate into squares and microwave in 30 second bursts, stirring in between, until melted. Pour the chocolate into the bowl of an electric stand mixer fitted with a whisk attachment. Alternatively, you could use a blender or electronic handheld whisk. Add the silken tofu into the bowl of the mixer, along with the vanilla essence and maple syrup. Start the mixer at a slow speed. Once the ingredients are combined, increase the speed to medium-high. Continue to mix for at least 10-15 minutes until smooth. Scrape the bowl at regular intervals and continue to mix. Transfer the mousse mixture into 6 small glasses or ramekins. Cover and refrigerate for at least 4 hours, but ideally overnight. Before serving, top each mousse cup with a spoonful of yoghurt (optional) and fresh fruit. Serve immediately and enjoy!Wrapping UpHealthy desserts can be just as delicious and indulgent as traditional treats, with the added bonus of nourishing ingredients. These recipes offer a balance of sweetness and nutrition. They’re perfect for satisfying cravings while keeping things wholesome. Try them out and enjoy guilt-free treats the whole family will love.Get the latest tips, pro strategies, exclusive offers, and all the support you need!Click HereMeet Dr Nick FullerMy StoryAs a father, I know first-hand that raising healthy and happy children is tricky. Children are fussy, particularly at the end of the day when they are shattered. We also live in a society where companies seek to profit from what we feed our kids; incorrect and damaging advice is pushed on us and marketed towards our children, and we have no time.But with these recipes and resources, you and your children can enjoy simple and well-founded food and lifestyle choices for lifelong health.

Kids' parties are all about fun, games, and, let’s be real—snacks. But no one wants to spend hours in the kitchen making complicated dishes that kids may or may not even eat. The good news? You don’t have to.The key to party food success is keeping it simple, mess-free, and, most importantly, something kids actually want to eat. Studies show that kids’ taste preferences start developing as early as infancy, and early exposure to a variety of flavours and textures helps shape their willingness to try new foods.So, whether you’re planning a birthday bash or a casual playdate, these easy party foods will keep little hands busy and little stomachs happy.Party Food for Kids? Stress No More!Planning a party menu that kids will actually eat doesn’t have to be a hassle! Healthy Parents, Healthy Kids by Dr Nick Fuller is packed with simple, no-fuss recipes and smart strategies to keep little guests happy and full.From fun finger foods to easy crowd-pleasers, this guide takes the guesswork out of party prep. No more wasted food or last-minute stress—just tasty, kid-approved snacks made easy. Grab your copy of Healthy Parents, Healthy Kids today!5 Best Easy Party Foods For KidsWhen it comes to party food, simplicity is key. You want options that are quick to prepare, easy to eat, and guaranteed crowd-pleasers. Homemade Chicken TortillasMaking your own tortillas might sound time-consuming, but it’s easier than you think—and totally worth it. For a kids’ party, you can set up a DIY tortilla station with all the toppings so little guests can build their own. It’s a fun, interactive way to get kids excited about their food, and the fresh, homemade tortillas will take the flavour up a notch.Type: ChickenServes 6-8Prep Time: 30 minutes + 30 minutes resting time Cooking Time: 15 minutesIngredients3 cups wholemeal or whole wheat flour 2 tablespoons olive oil1 cup warm water2 large chicken breasts, sliced into stripsJuice of 1 lime2 tablespoons coriander leaves, chopped1 bag baby spinach1 punnet cherry tomatoes, halved½ red onion, thinly sliced1 avocado, sliced Greek yoghurt, to serveRecipeAdd the flour to a large bowl and make a well in the center. Pour the olive oil and warm water into the centre and mix until ingredients just come together. Tip out onto a clean surface and knead the dough for approximately 2-3 minutes until smooth. Place dough back into bowl and cover, then allow to rest for 30 minutes. Once the tortilla dough has rested, divide it into 16 small balls of roughly the same size. Sprinkle some flour on your bench and rolling pin, then roll out each ball of dough into a thin circle shape resembling a tortilla.Heat a large non-stick frying pan over medium-high heat. Place one circle of tortilla dough into the pan and cook for 1 minute. It should start to form bubble and turn slightly golden. Flip over and cook the second side for another 1 minute. Remove tortilla and place onto a plate. Repeat with remaining dough balls. Stack cooked tortillas on a plate and cover with a pan lid or tea towel to keep warm, or place in the oven on a low temperature to keep warm until serving.To cook the chicken, heat a large non-stick frying pan over medium heat. Add the chicken breast and cook for around 5 minutes on each side until cooked through. Remove from the heat, then squeeze over the lime juice and add the coriander. Stir to cover the chicken then set aside.Serve the warm tortillas on the dining table with the cooked chicken, spinach, tomato, onion, avocado and Greek yoghurt and allow guests to fill their own tortillas with the toppings. Enjoy!Veggie NachosWant a quick and tasty party snack? Nachos to the rescue! This easy vegetarian version is loaded with crunchy corn chips, melted cheese, and colourful veggies—perfect for little hands to grab and munch. Plus, they’re ready in minutes, making them a hassle-free party favourite.Type: Vegetarian, Gluten FreeServes 4 Prep Time: 5 minutesCooking Time: 12 minutesIngredients1x bag plain toasted corn chips or tortilla strips1x 400g tin red kidney beans, drained and rinsed1x 400g tin diced tomatoes (or 1x punnet cherry tomatoes halved, or 3 tomatoes diced)½ cup low fat cheese, shredded¼ cup sliced jalapeños (you can buy these jarred from a large supermarket or delicatessen)Guacamole1 avocadoJuice of half a lemonSprinkle of chilli flakes1 shallot, finely choppedSalt and pepperRecipePreheat oven to 200°C. Place corn chips into a large baking dish and top with kidney beans and tomatoes. Sprinkle over the jalapenos - don’t worry, they lose their heat as they cook. Cover with the shredded cheese and place into the oven to cook for approximately 12 minutes, until heated through and slightly golden on top.Meanwhile to make the guacamole, spoon the avocado flesh into a small bowl and mash with a fork. Add lemon juice, chilli flakes, shallot and a sprinkle of salt and pepper and mix to combine. Divide the nachos between 4 plates and top each with tablespoons of the guacamole. Serve and enjoy!Weeknight Pizza PartyPizza is always a hit at kids’ parties, and this easy recipe lets you customise it with whatever toppings you have on hand. Make a few different flavours, slice them up, and let the kids mix and match. It’s a fun, no-fuss way to serve a crowd—because who doesn’t love pizza?Type: Vegetarian/Contains Meat (depending on your topping choices)Serves 4Prep Time: 5 minutesCooking Time: 10-15 minutesIngredients4 wholemeal Lebanese bread wrapsToppings: 4 tablespoons tomato paste1 zucchini, thinly sliced1 red capsicum, diced1 punnet cherry tomatoes, sliced in half¼ cup black olives½ cup shredded mozzarella cheese, or sliced baby bocconcini cheese200g cooked lean meat eg. Shredded chicken breastBasil leaves to serveRecipePreheat the oven to 200°C. Place the Lebanese bread wraps onto two flat baking trays. Spread the tomato paste thinly and evenly over the entire surface of the wrap breads. Ensure you also spread to the edges as this will stop the crust drying out too much.Top the wraps breads with all the toppings, then place into the oven. Cook for 10-15 minutes until the toppings are cooked and cheese is slightly golden. Remove from the oven and slice each pizza into 4-8 pieces and serve.Kale ChipsLooking for a crispy, guilt-free snack that kids will actually eat? Kale chips to the rescue! Just toss some kale leaves with a little oil, pop them in the oven, and watch them turn into crunchy, savoury bites. They’re a sneaky way to add greens to the party table—no one will even miss the regular chips!Type: Vegetarian, Vegan, Gluten Free, Lactose Free, SnacksServing: Choose your quantityPrep Time: 5 minutesCooking Time: 5 minutesIngredientsFreshly picked kale leaves, thick stems removedOlive oil sprayDried chili flakesRoasted garlic flakesDried parsleySea saltRecipePreheat the oven to 180°C and line a baking tray (or as many trays as you need) with baking paper. Tear the kale leaves into large bite-sized pieces and spray with olive oil. Spread out in a single layer on the prepared tray.Mix together the chili flakes, roasted garlic flakes, dried parsley and a good pinch of salt. Sprinkle this mixture over the kale leaves – it will stick to the olive oil and form a delicious coating on the kale. Bake for 5 minutes or until crisp and lightly coloured around the edges. These are best served warm from the oven rather than being kept for a snack later. Chicken ShawarmaWe serve this with the Chopped Tahini Salad (IWL Recipe), as well as some roasted eggplant, a spoonful of hummus or baba ghanoush and chopped Lebanese pickles (purchased from speciality supermarkets), but you could just as easily do wraps or flatbreads, roast potatoes or sweet potatoes or other vegetables.Type: Chicken, Gluten Free, Lactose FreeServes 4Prep Time: 5 minutes (+ extra time to marinate)Cooking Time: 40 minutesIngredients4 tablespoons olive oilJuice of 1 lemon6 garlic cloves, minced1 finger of ginger, minced1 teaspoon turmeric1 teaspoon ground chili1 teaspoon paprika 1 teaspoon cumin 4 chicken thighs1 red onion, sliced RecipeTo make the marinade, combine olive oil, lemon, garlic, ginger, turmeric, chili, paprika and cumin in a medium sized bowl. Mix well to combine. Add in the chicken thighs and ensure they are coated in the marinade. Cover the bowl and place into the fridge for as long as you can, ideally overnight.Preheat oven to 220°C and line a baking tray with baking paper. Remove the chicken from the fridge half an hour before cooking and let it rest on the bench. Arrange the sliced red onion over the baking tray. Place chicken thighs on top of the onion, then drain the rest of the marinade on top of the chicken. Place into the oven and cook for 20 mins then turn chicken over to the other side for another 20 minutes. Enjoy!Struggling with picky eaters at parties? Check out this article for easy tips and tricks to keep every little guest happy.Final ThoughtsKids’ party food isn’t that complicated. With simple, fun, and easy-to-eat options, you can keep little guests happy without spending hours in the kitchen. Whether it’s DIY tortillas, crispy kale chips, or classic pizza, the key is to keep it fuss-free and delicious. So, whip up these easy party foods, sit back, and enjoy the celebration.Get the latest tips, pro strategies, exclusive offers, and all the support you need!Click HereMeet Dr Nick FullerMy StoryAs a father, I know first-hand that raising healthy and happy children is tricky. Children are fussy, particularly at the end of the day when they are shattered. We also live in a society where companies seek to profit from what we feed our kids; incorrect and damaging advice is pushed on us and marketed towards our children, and we have no time.But with these recipes and resources, you and your children can enjoy simple and well-founded food and lifestyle choices for lifelong health.

Fish is packed with nutrients that help kids grow strong and healthy, but getting them to eat it? That’s another story. If your little one turns up their nose at anything that swims, don’t worry—we've got some tasty solutions. With the right recipes, fish can go from ‘no way’ to ‘more, please!’But why should fish be on your family’s menu in the first place? It’s not just about variety—it’s about fueling growing bodies with high-quality protein, brain-boosting omega-3s, and essential vitamins and minerals. Research even suggests that kids who eat fish regularly may sleep better and perform better in school.If you’re looking for reasons to serve fish (and ways to make it kid-approved), read on.Want to Get Your Kids to Eat Fish? Try ThisIf your child refuses fish before even taking a bite, Healthy Parents, Healthy Kids by Dr Nick Fuller has the solutions you need. This practical guide from a leading childhood nutrition expert shares simple, fuss-free strategies to make fish more appealing—without the mealtime battles.Discover clever ways to introduce seafood, creative recipes that even picky eaters will love, and tips to make family meals easier. No more complaints, no more wasted food—just nutritious, delicious fish dishes the whole family can enjoy. Grab your copy of Healthy Parents, Healthy Kids today!5 Kid-Friendly Fish Recipes To Try NowThe key to getting kids to love fish is all in the preparation. Think crispy textures, familiar flavours, and fun presentations. Whether your child prefers finger foods, pasta, or tacos, these recipes make fish a tasty and stress-free addition to mealtime.Grilled Fish with Salsa VerdeSalsa Verde, meaning ‘green sauce’, is a fresh and flavourful addition to mild white fish, making it more appealing for kids. This zesty, herb-packed sauce adds a burst of taste without being too strong, helping little ones warm up to seafood. Serve the fish with grilled veggies or a crisp salad for a balanced meal. Plus, any extra Salsa Verde can be stored in the fridge for up to three days—perfect for another round of fish or even a dipping sauce for other meals!Type: Gluten Free, Lactose Free, FishServes 2Prep Time: 10 minutes Cooking Time: 10 minutesIngredients4 tablespoons olive oil (plus extra to cook the fish)2 anchovy fillets1 garlic clove1 tablespoon capers¾ cup fresh parsley300g fillet of BarramundiRecipeTo make the Salsa Verde: blend together the olive oil, anchovies, garlic, capers, and parsley. The sauce should come together in a thick puree. Heat a medium non-stick saucepan over medium to high heat. Alternatively you can use a grill pan if you have one. Add a small amount of olive oil, then cook the fish for 3-5 minutes on each side. The fish will be a translucent white when cooked, and should flake apart easily. Serve the fish immediately, accompanied by the Salsa Verde. Enjoy!Fish PieThis creamy, comforting fish pie is a great way to introduce seafood to kids in a familiar, hearty dish. The mild, flaky fish blends perfectly with the rich sauce, making it an easy win for little taste buds. We’ve included modifications to make it suitable for babies and young children, so everyone at the table can enjoy it. Serve with a side of green peas and steamed veggies for a balanced, nutritious meal.Type: Contains Fish, Kid Friendly, Baby FriendlyServes 6-8Prep Time: 10 minutesCooking Time: 45 minutes Ingredients2 tablespoons olive oil1 brown onion, finely chopped1 carrot, finely chopped4 large potatoes, peeled and chopped½ cup frozen peas, carrots and corn mix2 tablespoons plain wholemeal flour1 heaped tablespoon Dijon or English mustard2 cups (500mls) milk, plus a splash extra1 cup baby spinach400g fillet fresh skinless barramundi, or other white fish, chopped into 3cm piecesA few sprigs fresh dill, choppedRecipePreheat the oven to 190°C. Heat the olive oil in a large saucepan or pot over medium-high heat. Add in the onion and carrot. Cook for 5 minutes until softened, stirring every few minutes. Meanwhile, add the potatoes to a large saucepan and cover with water. Bring to a boil over high heat, and cook for 5-10 minutes until the potatoes are soft.Drain the potatoes and return to the saucepan. Add in a splash of the milk and mash until smooth. Set aside. Add the frozen veggies to the pan with the onion and carrot. Sprinkle over the flour and cook, stirring, for 1 minute. Add in the mustard, then slowly add in the milk whilst stirring. Simmer for 4-5 minutes, then remove from the heat. Once removed from the heat, gently stir in the baby spinach, fish pieces, and dill. Transfer the fish mixture into a large rectangular baking dish. Top with the mashed potatoes. Use a fork to create ridges in the mashed potatoes as this will allow them to crisp up in the oven.Place into the oven and bake for 20-25 minutes, until the liquid is bubbling up at the edges and the potato topping is crispy and slightly golden. Serve immediately and enjoy!Baby Friendly: Scoop some of the pie and blend or mash together depending on your child’s stage of weaning. Allow to cool before serving. Kid Friendly: If you are preparing this dish for kids, you could make this recipe into individual fish pies. Divide the fish mixture between 8 ceramic ramekins, and top each with mashed potato. Place into the oven for 10-15 minutes. Allow to cool slightly before serving. Alternatively, if you are serving kids from the large family sized pie, allow it to cool slightly before serving. Fish BurgersThese homemade fish burgers are a fun and tasty way to get kids excited about fish and seafood. The crispy, golden fish paired with a soft bun makes it feel just like their favourite burger—only packed with nutrients. Add a dollop of homemade tartare sauce for extra flavour, or keep it simple with kid-friendly toppings like lettuce and cheese. An easy, delicious addition to your weekly menu!Type: Contains Fish, Kid FriendlyServes 4Prep Time: 10 minutesCooking Time: 10 minutes Ingredients2 large fillets of barramundi, or other firm white fish, halved (skin removed)¼ cup wholemeal flour2 tablespoons olive olive oil4 wholemeal bread rolls1 head of cos or gem lettuceLemon wedges, to serve For the Tartare sauce:1 cup Greek yoghurtJuice of 1 lemon2 teaspoons baby capers10 small pickled cucumbers, choppedHandful fresh parsley leaves, choppedRecipeTo prepare the tartare sauce: in a small bowl combine the yoghurt, lemon juice, baby capers, pickled cucumbers, and parsley leaves. Mix well to combine, then set aside in the fridge until needed.Place the fish fillets onto a large plate, and dust all sides of the fillets with the wholemeal flour. Heat a large non-stick frying pan over medium to high heat. Add in the olive oil. Place the fish fillets into the frying pan. Cook for 5 minutes, then flip and cook for a further 5 minutes until cooked through. Remove from the heat. Slice each bread roll in half and spread generously with tartare sauce. Add a few lettuce leaves to each roll, followed by the fried barramundi fillets. Serve the fish burgers immediately, accompanied by extra tartare sauce, and lemon wedges to squeeze onto the fish. Enjoy! Fish TacosTurn Taco Tuesday into a fun, hands-on meal with these easy fish tacos! Perfect for picky eaters, they let kids build their own dinner with their favourite toppings. Simply cook the fish, prep the veggies, and serve everything at the table for a DIY taco night. It’s a delicious way to make fish more exciting while keeping mealtime stress-free!Type: Fish Serves 4Prep Time: 5 minutesCooking Time: 10 minutesIngredients3 salmon fillets1 tablespoon red curry paste8 mini wholemeal tortillas1 large cucumber, peeled into thin ribbons ½ bag mixed lettuce leaves1 lemon, quartered, to serveFor the minted yoghurt: 5 tablespoons Greek yoghurt¼ cucumber, finely dicedHandful mint leaves, choppedJuice of half a lemonRecipeHeat a large non-stick frying pan over medium heat. Fry the salmon fillets for 3-4 minutes, then turn over and cook on the other side for 4-5 minutes until cooked through. Whilst the salmon is cooking use a pastry brush to spread the red curry paste over all sides of the fillets. Meanwhile to prepare the minted yoghurt, combine all ingredients in a small bowl and stir to combine. When the fish is cooked, flake the fillets apart gently using a fork so that the fish is in large chunks. Place onto a serving plate and serve whilst hot.Serve the fish alongside the tortillas, cucumber strips, mixed lettuce leaves and the minted yoghurt. Assemble everything into a taco and top with a squeeze of lemon. Enjoy! Nori Crusted Salmon NoodlesThis dish is a little fancier than your usual weeknight meal, but it’s worth the extra effort—perfect for a weekend treat or when you have guests over. The crispy nori crust adds a fun twist to salmon, making it more appealing for kids who love crunchy textures. Paired with noodles, it’s a delicious way to introduce seafood in a familiar and tasty way.Type: Pescatarian, Lactose FreeServes 4Prep Time: 10 minutesCooking Time: 20 minutesIngredients4 sheets nori (seaweed sheets)1 onion, diced2 teaspoons paprika2 teaspoons sesame seeds2 teaspoons olive oil, for cooking2 cloves garlic, diced4 x 120g salmon fillets1 bunch broccolini, chopped into bite-size pieces2 large carrots, cut into bite-size pieces2 cups kale, stems removed and torn into bite-size pieces1 packet udon or soba noodles2 teaspoons sesame oil1 teaspoon minced ginger4 tablespoons soy sauceRecipePre-heat oven to 180°C.To make the nori crust, cut (scissors are easier) the nori into small pieces and place in a bowl with diced onion, paprika and sesame seeds. Mix together.Heat a large frying pan with 1 teaspoon of olive oil, then add garlic and cook until pungent. Add the nori mixture and cook for another 2 minutes, then remove from the pan and set aside.Add the remaining teaspoon of olive oil to the frying pan and once hot add the salmon fillets. Cook for approximately 2 minutes on each side, before removing the fillets and placing on a baking tray. Sprinkle the nori mixture over the fillets, then cook in the pre-heated oven for 6 minutes until cooked through.Add the carrots and broccolini to the frying pan over medium heat and cook for 4 minutes until tender. Add the kale and stir through. Turn off the heat. Meanwhile, cook noodles in boiling water according to packet directions, then set aside. To make the dressing, add the sesame oil, ginger and soy sauce into a small jar and shake well.To serve, divide the noodles and vegetables between four bowls, then pour the dressing over. Top each bowl with a piece of the nori crusted salmon. Serve hot and enjoy!Benefits of Feeding Fish to KidsFish isn’t just tasty—it’s packed with nutrients that help kids grow, think, and stay healthy. That’s why it is worth adding to the menu.High in Protein & NutrientsProtein is a must for growing kids, and fish is an excellent source. It helps build and repair muscles, supports the immune system, and keeps kids full longer—great for those who always seem to be hungry.Fish also packs essential nutrients like vitamin D, iodine, and selenium, which contribute to strong bones, thyroid health, and a well-functioning immune system. Compared to other proteins, fish is often lower in saturated fat, making it a lean and nutritious choice.Rich in Omega-3 for Brain HealthOmega-3 fatty acids, especially DHA, are brain boosters. They help with memory, concentration, and cognitive development, which are important for school and learning. A German cohort study suggests that 8 grams of fish a day (that’s about one bite!) could help boost your child’s grades in math and German. Kids who eat fish regularly were more likely to improve their scores compared to those who eat little to none.Since our bodies don’t produce omega-3s naturally, diet is key. Fatty fish like salmon, mackerel, and sardines are some of the best sources. Even mild-tasting options like tilapia or cod contain some omega-3s, making them great for picky eaters.Supports Heart HealthHeart health isn’t just for adults—it starts in childhood. Fish is known for its heart-friendly benefits, as it helps to regulate blood pressure and reduce the risk of heart disease later in life.Omega-3s play a role in keeping cholesterol levels balanced and arteries clear, setting kids up for a healthier future. Even a couple of servings a week can make a difference in their long-term cardiovascular health.Promotes Healthy Skin & HairIf your kid struggles with dry skin or brittle hair, fish might help. The healthy fats in fish keep skin hydrated and reduce inflammation, while nutrients like vitamin D and zinc support hair growth and scalp health.A study found that kids who eat fish regularly have a lower risk of eczema. That’s a win for both their skin and your peace of mind.Strengthens Bones & JointsCalcium isn’t the only nutrient needed for strong bones—vitamin D and phosphorus are just as important, and fish delivers both. These nutrients help bones grow properly and stay strong, reducing the risk of fractures.Fatty fish like salmon and sardines also contain small, edible bones that provide a calcium boost. If your child isn’t a fan of dairy, fish can be a great alternative for bone health.Fish isn’t the only seafood that’s great for kids. There are plenty of tasty, nutritious options to explore. Check out these easy tips to get your little one enjoying more seafood.Summing UpFeeding kids fish doesn’t have to be a battle. With its brain-boosting, heart-loving, and bone-strengthening benefits, it’s a food worth serving. The key is finding kid-friendly ways to prepare it, such as crispy fish fingers, cheesy salmon pasta, or mild, flaky fish tacos.Start with mild-flavoured options and fun presentations, and soon enough, your little one might be asking for seafood night. Stay tuned for some delicious recipes that’ll turn fish into a family favourite.Get the latest tips, pro strategies, exclusive offers, and all the support you need!Click HereMeet Dr Nick FullerMy StoryAs a father, I know first-hand that raising healthy and happy children is tricky. Children are fussy, particularly at the end of the day when they are shattered. We also live in a society where companies seek to profit from what we feed our kids; incorrect and damaging advice is pushed on us and marketed towards our children, and we have no time.But with these recipes and resources, you and your children can enjoy simple and well-founded food and lifestyle choices for lifelong health.

Kids aren’t exactly known for loving their veggies. In fact, studies show that only 6% of Australian children eat the recommended daily servings of vegetables. But getting them to enjoy plant-based meals doesn’t always mean sneaking spinach into brownies (though that’s an option). It’s about making vegetables fun, flavourful, and just as exciting as their favourite foods.From colourful veggie-packed pizzas to protein-rich lentil nuggets, these creative vegetarian dishes will turn mealtime into an adventure—without the battle.Struggling to Get Kids to Eat Their Veggies? Here’s the SolutionIf getting your child to enjoy vegetarian meals feels impossible, Healthy Parents, Healthy Kids by Dr Nick Fuller has the answers. This practical guide from a leading childhood nutrition expert shares easy strategies to make plant-based meals more appealing—without turning mealtimes into a struggle.Discover how to create balanced, nutritious dishes your child will actually eat, all while simplifying your meal prep. Say goodbye to separate meals and hello to stress-free, veggie-filled plates. Grab your copy of Healthy Parents, Healthy Kids today!Top 6 Creative Vegetarian Dishes For ChildrenGetting kids excited about vegetarian meals is all about presentation and taste. Bright colours, fun shapes, and familiar flavours can make vegetables more appealing. These six dishes are packed with nutrients and designed to be kid-approved—no bribing required.Apple CrumbleDessert can be a great way to get kids excited about fruit, and this apple crumble does just that. It’s naturally sweet, packed with fibre, and easy to customise with frozen berries or stone fruit. Perfect for a family-sized treat or a single-serve portion, it’s a fun way to use up overripe fruit while giving kids a delicious, wholesome end to their meal.Type: VegetarianServes 6Prep time: 15 minutesCooking time: 15-20 minutesIngredients6 medium apples (you can use a variety eg. Pink Lady and Granny Smith)1/3 cup water1 teaspoon cinnamon1 teaspoon nutmegZest of 1 orange1 cup rolled oats½ cup desiccated coconut3 tablespoons olive oil¼ cup raw almonds, roughly chopped (Walnuts or macadamias also work well)Greek yoghurt, to serveRecipeRemove apple cores and roughly chop apples in bite sized pieces, keeping the skin on. Place chopped apples into a large saucepan with the water, cinnamon, nutmeg and orange zest.Cook apple mixture over a medium-high heat for approximately 10 minutes. Stir every few minutes, until the apples are heated through and tender. Pour the cooked apple mixture into a baking dish and set aside. Preheat the oven to 180°C.To make the crumble topping combine the oats, coconut and olive oil and mix together well. Spread the crumble mixture evenly over the top of the cooked apples in the baking dish. Sprinkle with the chopped almonds.Place the baking dish into the oven and cook for approximately 15-20 minutes until heated through and golden on top. Remove from the oven, and serve warm with a dollop of Greek yoghurt.  Miso Scrambled Eggs with VegetablesEggs are a great vegetarian protein source for kids, and adding miso gives them an umami-rich twist that makes breakfast more exciting. The savoury depth of miso enhances the flavour without needing extra salt, making it a nutritious way to mix up a weekend meal. Start with a small amount of miso paste, as the taste can be strong, and let kids explore new flavours in a fun, approachable way.Type: Breakfast, Vegetarian (Bacon option contains meat)Serves 4Prep Time: 5 minutes Cooking Time: 10 minutesIngredients6 eggs 2 generous teaspoons miso paste (white or yellow variety is preferred)Olive oil sprayLarge handful silverbeet, finely chopped2 large mushrooms (portobello or similar), finely choppedLeftover vegetables (if you have any), finely chopped½ avocado4 slices wholegrain bread, toastedRecipeCrack the eggs into a bowl and whisk with the miso paste. Spray a large frying pan with olive oil and heat over medium heat. Pour in the egg mixture and cook, stirring, for 3 minutes or until cooked to your liking. Transfer the scrambled eggs to a large bowl and cover with foil to keep warm.Add the silverbeet and mushrooms to the pan, along with any leftover veggies or bacon (if using) and spray again with olive oil. Cook for 3-5 minutes.Toast your wholegrain bread and then spread the avocado evenly over each slice. Top with the scrambled eggs, silverbeet, mushroom, bacon (if using) and any other vegetables.Tip: The miso will be easier to whisk into the egg if it is at room temperature rather than straight out of the fridge. I sometimes run the packet under warm water to heat it up a little.Chickpea GyrosThese veggie-packed wraps bring the flavours of Greek gyros to a kid-friendly, meat-free meal. Chickpeas provide a great source of plant-based protein, while crunchy salad and creamy tzatziki make every bite fresh and delicious. Ideal for hands-on eating, these wraps are a fun way to introduce children to new flavours while keeping mealtime nutritious and exciting.Type: VegetarianServes 2Prep Time: 5 minutes Cooking Time: 10 minutesIngredients2 tablespoons olive oil1x 400g tin chickpeas, drained and rinsed Pinch of dried oregano4 small pita breads or flat breads1 cup IWL Tzatziki (see recipe on the IWL app)8 leaves Romaine or Cos lettuce 1 ½ cups Greek Salad (see recipe on the IWL app)RecipeHeat a medium non-stick frying pan over medium heat. Add in the olive oil, chickpeas and dried oregano. Toss to coat the chickpeas in the oil and oregano. Fry the chickpeas over medium heat, stirring often, until the chickpeas are lightly golden and crispy. Remove from the heat. Meanwhile, prepare the pita breads. Warm for 30 seconds in the microwave if desired. Place two pita breads each onto two serving plates. Spread the pita bread with a tablespoon of the tzatziki each. Top with the lettuce leaves, Greek salad, and the crispy chickpeas. Drizzle the remaining tzatziki on top of each gyros, then serve immediately. Enjoy!Tofu Banh MiThis vegetarian twist on the classic Vietnamese banh mi is a flavour-packed way to get kids to enjoy tofu. Since tofu absorbs any seasoning, it’s easy to customise with kid-friendly flavours while still keeping it nutritious. Prep it in advance for a quick, tasty meal, and if your child enjoys variety, add a boiled egg or a mild hint of spice to introduce new tastes in a fun way.Type: Vegetarian, Lactose FreeServes 4Prep Time: 5 minutesCooking Time: 0 minutes Ingredients400g firm tofu, pan fried 4 long crusty wholemeal bread rolls1 cucumber, cut into thin strips1 carrot, cut into thin matchsticks1 red capsicum, cut into thin strips2 tablespoons quick pickled onions (see IWL recipe)1 tablespoon soy sauce1 lime, juicedHandful fresh coriander leavesRecipeSlice the cooked tofu into strips. Slice each of the bread rolls down the centre, ensuring not to slice all the way through. Fill each of the bread rolls with slices of the cooked tofu, and strips of the cucumber, carrot and capsicum. Top each roll with some of the quick pickled onions, then drizzle each roll with soy sauce and lime juice. Top each roll with coriander leaves. Serve immediately and enjoy!Lentil MoussakaThis vegetarian take on the classic Greek moussaka swaps lamb for lentils, making it a hearty, protein-rich meal that’s perfect for kids. The layers of eggplant, lentils, and creamy béchamel create a comforting dish that’s both nutritious and satisfying. For the best flavour and texture, prepare it a day in advance—this helps the layers hold together better and lets the flavours develop even more.Type: Vegetarian, Gluten FreeServes 6Prep Time: 15 minutes Cooking Time: 60 minutesIngredients2 eggplants, sliced into thin circular rounds2 tablespoons olive oil1 garlic clove, crushed1 brown onion, finely chopped1 red capsicum, finely chopped 2 tablespoons tomato paste2x 400g tins of cherry tomatoes2x 400g tins of brown lentils, drained and rinsed 1 cup smooth ricotta cheese2 eggs1 cup Greek yoghurtSprinkle of black pepperSprinkle of nutmeg ½ cup parmesan cheese, gratedRecipePreheat the oven to 180°C.Heat a large non-stick frying pan over medium heat. Fry the eggplant rounds for 2 minutes on each side until slightly softened, then transfer the cooked eggplant to a plate and set aside. Continue to fry the remaining eggplant slices in batches. Meanwhile, heat a large saucepan over medium heat. Add in the olive oil and garlic, and cook for a couple of minutes until fragrant.Add in the onion and red capsicum and fry for 3-4 minutes. Stir in the tomato paste, tinned tomatoes and lentils. Continue to cook for 10 minutes, uncovered, until the sauce is slightly thickened. Whilst the lentil sauce is cooking, prepare the topping. In a bowl whisk together the ricotta, eggs and Greek yoghurt until smooth. Whisk in the black pepper and nutmeg, then set aside. Once the lentil sauce is thickened remove from the heat. Add a small amount of the sauce to a rectangular oven proof dish – enough just to cover the bottom of the dish. Top with 1/3 of the fried eggplant slices, overlapping them to form a layer of eggplant. Now top with 1/3 of the lentil sauce. Continue layering until all of the eggplant slices and lentil sauce is used up, finishing with a layer of lentil sauce on the top. Spread the ricotta mixture over the top of the lentil sauce, spreading as evenly as possible. Sprinkle the parmesan cheese over the top. Place into the oven to bake for 25-30 minutes, until the sauce is bubbling in the edges of the dish and the topping is set and golden brown. Serve immediately and enjoy!Vegetarian Gnocchi BakeThis cheesy, comforting gnocchi bake is a fun twist on a classic pasta dish—perfect for kids who love saucy, cheesy meals. Finely chopping the vegetables creates a smooth, rich tomato sauce that blends right in, making it an easy way to pack in extra nutrients without complaints. It’s a guaranteed crowd-pleaser that turns mealtime into a cosy, veggie-filled feast. Type: Vegetarian, Kid FriendlyServes 4Prep Time: 25 minutesCooking Time: 20 minutes Ingredients2 tablespoons olive oil1 onion, finely chopped1 carrot, finely chopped1 stick celery, finely chopped1 clove garlic, crushed1 zucchini, finely chopped1 red capsicum, finely chopped2 tablespoons tomato paste1 ½ cups (375ml) water1x 500g packet gnocchiHandful fresh basil leaves1/3 cup mozzarella cheeseRecipePreheat the oven to 190°C. Heat a large wide saucepan or pot over medium to high heat. Add the olive oil, onion, carrot and celery. Cook for 5 minutes until softened, stirring occasionally. Add in the garlic, zucchini, and capsicum and continue to cook for a further 5 minutes, stirring occasionally. Mix in the tomato paste, and slowly stir in the water. Reduce the heat to medium and allow the sauce to simmer, uncovered, for 10-15 minutes. Meanwhile, heat a large non-stick frying pan over medium to high heat. Add in the gnocchi and cook for 5 minutes, stirring often, until slightly crispy. Remove from the heat. Remove the tomato sauce from the heat. Add the gnocchi into the tomato sauce, along with the basil leaves, and gently stir to combine. Transfer the gnocchi mixture into a large round baking dish. Sprinkle the cheese over the top. Place into the oven and bake for 15-20 minutes until the sauce is bubbling, and the cheese is melted and golden.Serve immediately and enjoy! If serving to children, allow to cool slightly before serving. Tips to Motivate Kids to Eat & Enjoy VegetablesLet’s be real—getting kids to eat veggies isn’t always easy. But instead of bribing them with dessert or resorting to the classic ‘just one bite’ plea, there are better and way more fun ways to make vegetables something they actually want to eat. Try these strategies on how to turn veggies from a dinner table standoff into a delicious win.Make Veggies Fun and PlayfulKids love anything that looks cool or feels like a game. So why not turn their veggies into edible art? Use cookie cutters to make fun shapes, build a rainbow plate, or let them design their own ‘veggie monster’ before eating it. Research shows that kids are more likely to eat food that’s visually appealing, so a little creativity can go a long way.Get Kids Involved in CookingIf kids help make it, they’re more likely to eat it—it’s that simple. Let them wash the veggies, stir the sauce, or pick ingredients at the store. A study found that kids who cook eat more vegetables and have a better attitude toward healthy food. Plus, it’s a great way to bond and maybe even get a little help in the kitchen.Pair Veggies With Tasty Dips & SaucesLet’s be honest—plain steamed broccoli isn’t winning any ‘kid favourite awards.’ But dip it in a cheesy sauce or some hummus? Game changer. Studies show that kids are more likely to eat bitter veggies when paired with a tasty dip, so keep a few options on hand and let them dunk away.Lead by ExampleIf kids see you enjoying your veggies, they’re more likely to give them a try. It’s like when you have an exciting snack, and suddenly, they need a bite, too. Make veggies a normal and delicious part of your meals, and they’ll eventually catch on. No lectures needed—just eat, enjoy, and let them see it for themselves.Keep Introducing, Don’t ForceHere’s the deal: kids might need to see and reject a vegetable multiple times before they finally decide it’s not the enemy. Studies suggest it can take up to 8-10 tries for a new food to click. So keep serving it in different ways—roasted, raw, blended into pasta sauce—and stay chill about it. The less pressure, the more likely they’ll come around.You can also try these hidden vegetable recipes to help picky eaters enjoy more veggies. They’re a great way to sneak in extra nutrients without fuss.Wrapping UpGetting kids to eat their veggies doesn’t have to be a struggle. With a little fun, some tasty dips, and a no-pressure approach, you might just find them asking for more veggies. Okay, maybe not asking—but at least eating them without a fight, and that’s a win.Get the latest tips, pro strategies, exclusive offers, and all the support you need!Click HereMeet Dr Nick FullerMy StoryAs a father, I know first-hand that raising healthy and happy children is tricky. Children are fussy, particularly at the end of the day when they are shattered. We also live in a society where companies seek to profit from what we feed our kids; incorrect and damaging advice is pushed on us and marketed towards our children, and we have no time.But with these recipes and resources, you and your children can enjoy simple and well-founded food and lifestyle choices for lifelong health.

We’ve all been there: trying to convince a picky eater to try something new feels like a mini battle every time. But here is the good news: you can create treats that are not only healthy but actually tasty, too. Did you know that children can be low on key nutrients like fibre, protein, and iron just because they will not touch certain foods? That is why it is so important to sneak in these nutrients where you can—without the mealtime meltdown. So, let us explore some fun, nutritious snacks that will have them saying ‘yum’ instead of ‘no way!’Healthy Treats for Picky Eaters? Here Is How to Make It Happen!Want to give your picky eater treats without the guilt? Healthy Parents, Healthy Kids by Dr Nick Fuller offers delicious, nutritious alternatives to sugary snacks that kids actually enjoy.Discover how to balance fun and nutrition with easy, kid-friendly recipes that satisfy cravings while supporting their health. With Healthy Parents, Healthy Kids, you will feel good about every treat. Get your copy today!Importance of Nutrients for Picky EatersWhen your little one refuses to eat certain foods, it is easy to forget how crucial those nutrients are for their growth and development. Even if they are not interested in a variety of foods, they still need key nutrients to keep them healthy. They matter because of several reasons and benefits.Protein: Essential for muscle growth and repair, helping kids stay strong and active.Vitamins and Minerals: Crucial for immune function, brain development, and overall growth.Healthy Fats: Support brain health and help with energy levels.Fibre: Promotes digestion and helps kids feel full, making mealtimes more satisfying.11 Best Healthy Treats For Picky EatersThe trick to getting these nutrients is to make nutritious snacks that are both delicious and fun. By thinking outside the box, you can create nutrient-packed treats that even the fussiest eaters will love. Let us take a look at some options that make sneaking in those vital nutrients easier than ever.Apple and Walnut MuffinsThese apple and walnut muffins are a tasty, nutritious treat perfect for picky eaters. Packed with fibre, protein, and healthy fats, they are ideal for a snack that hits all the right notes. Whether served with a cup of tea or as an on-the-go snack, these muffins are sure to be a hit. Store them in an airtight container in the fridge for up to a week—great for busy mornings or afternoon cravings.Type: Vegetarian, Gluten Free, Lactose Free, Contains Nuts, SnacksMakes 12 muffinsPrep Time: 10 minutesCooking Time: 40 minutes Ingredients3 eggs1/3 cup honey2 tablespoons apple sauce3 tablespoons olive oil2 small pink lady apples2 ½ cups almond meal1 teaspoon baking powder½ teaspoon baking soda½ teaspoon cinnamon¼ cup walnutsRecipePreheat the oven to 160°C. Prepare a 12-hole muffin tray – we used a silicone muffin tray that is non-stick so it does not require greasing. In a medium sized mixing bowl whisk together the eggs, honey, apple sauce and olive oil. Reserve half of an apple, then chop the remaining apple into small cubes. Thinly slice the remaining apple half and set aside for later. Add the cubed apple pieces into the muffin mixture. Add in the almond meal, baking powder, baking soda, and cinnamon. Mix gently until the ingredients are just combined. This will ensure the muffins are light and fluffy. Divide the muffin mixture evenly between the 12-hole muffin tray. Top each muffin with some of the thinly sliced apple pieces. Crumble the walnuts on top of each muffin.Place into the oven and bake for 35-40 minutes, until the muffins are deep golden on top and have risen slightly. Allow to cool for at least 15 minutes before removing the muffins from the muffin tray. Enjoy!Apricot Choc Oat BarsThese apricot choc oat bars are a nutritious, on-the-go snack that picky eaters will love. With fibre, vitamins, and healthy oats, they are a great way to satisfy hunger while boosting energy. Make a batch ahead of time and package them individually—perfect for when you need a healthy snack at the ready, no matter where the day takes you!Type: Vegetarian, Vegan, Lactose Free, SnacksMakes 10 barsPrep Time: 10 minutesCooking Time: 15-20 minutesIngredients¾ cup pitted dates 1 cup water½ cup rolled oats¼ cup shredded coconut1 teaspoon cinnamon½ cup pumpkin seeds½ cup pepitas2 tablespoons chia seeds5 dried apricots, chopped into small pieces50g 70% dark chocolate, chopped into small piecesRecipePreheat the oven to 170°C and line a rectangular baking tin with baking paper.Place the dates and water into a small saucepan over high heat and cook for approximately 5 minutes until the dates start to dissolve into the water. Turn off the heat and use a fork to mash the dates into a thick lumpy mixture. Set aside to cool.Place all remaining ingredients into a mixing bowl, then stir through the date mixture until everything is well combined.Press firmly into the baking tin and smooth the top. Bake for approximately 15-20 minutes until set and browned on top. Allow to cool in the tin before slicing into bars.Banana Nut BarsThese banana nut bars are a quick, healthy snack packed with protein and fibre to keep picky eaters satisfied. Ideal for prepping in advance, you can store them in the fridge or freezer for a go-to snack when hunger strikes. Portion them into individual square bars—they are so delicious, it is hard to stop at just one.Type: Vegetarian, Vegan, Lactose Free, SnacksMakes 16 squaresPrep Time: 15 minutes + 3 hours refrigeration Cooking Time: 0 minutesIngredients1 ½ cups rolled oats½ cup raw cashew nuts, chopped½ cup cashew, peanut or almond butter1 banana, mashedRecipeAdd 1 cup of the rolled oats to a blender and pulse a couple of times until the oats resemble a flour. Pour into a large mixing bowl with the remaining rolled oats and cashew nuts.  Heat the nut butter in a small saucepan over low heat (or alternatively in the microwave for 1-2 minutes) until melted and runny. Pour into the mixing bowl and add the mashed banana. Mix everything well to combine. Transfer mixture to a rectangular baking dish. Use the back of a spoon to press mixture firmly into the tin, ensuring it is spread evenly. Place into the fridge for at least 3 hours until firm. Slice into square bars and serve. Blueberry PancakesThese blueberry pancakes are a quick, healthy breakfast or snack that even picky eaters will enjoy. With antioxidants from the blueberries and fibre to keep them feeling full, they are easy to whip up using a blender or food processor. Alternatively, mix them the old-fashioned way with wet and dry ingredients. Serve with fresh, in-season fruit for an extra boost of nutrients—perfect for starting the day right.Type: VegetarianServes 4Prep Time: 5 minutesCooking Time: 10 minutesIngredients1 ½ cups almond meal ½ cup wholemeal plain flour1 teaspoon baking powder4 eggs2 overripe bananas½ cup skim milk1 cup blueberries (fresh, or thawed if using frozen)Olive oil spray for cookingGreek yogurt, to serveMixed fruit, chopped, to serveRecipeIn a blender or food processor combine the almond meal, flour, baking powder, eggs, bananas and milk. Blend until well combined without any lumps.Add the mixture to a jug and stir through the blueberries. Spray a medium fry pan with olive oil spray then heat over medium heat. Pour batter from the jug into the pan to make small pancakes. Once the pancakes start to bubble, they are ready to be flipped over. The pancakes should take 2-3 minutes on each side to cook. Continue cooking the pancakes in batches until all the batter is used. Serve pancakes topped with Greek yoghurt and fruit. Enjoy! Burrito BowlsThese burrito bowls are a quick, nutritious dinner option that picky eaters will love. They are packed with protein, fibre, and healthy fats, and you can customise them to suit any taste. For an extra nutrient boost, add cooked brown rice or quinoa, or keep it simple with some natural corn chips. Look for corn chips with minimal ingredients and low salt to keep the snack healthy and tasty.Type: Contains Meat, Lactose Free, Gluten FreeServes 6Prep Time: 5 minutesCooking Time: 20 minutes Ingredients2 tablespoons olive oil1 red onion, finely chopped1 red capsicum, chopped500g lean turkey mince1 teaspoon paprika1 teaspoon cayenne pepper1 teaspoon cumin2x400g tin tomatoes1x400g tin kidney beans, drained and rinsedSprinkle of chili flakes2 bags baby spinach leavesHandful fresh coriander leaves 2 avocados, sliced1 small handful natural corn chips, per person, to serve (optional)RecipeHeat olive oil in a large frying pan with deep sides over medium to high heat. Add in the onion and cook for 1-2 minutes.Add in the red capsicum, followed by the turkey mince. Cook for 4-5 minutes, stirring often and using a wooden spoon to break the mince into small pieces. Reduce the heat to low to medium. Stir in the paprika, cayenne pepper and cumin. Add the tin tomatoes, kidney beans, and chili flakes. Stir everything together and heat through for a further 4-5 minutes. Divide the baby spinach leaves and fresh coriander between 6 serving bowls. Divide the turkey mince and beans mixture between the serving bowls.  Top each bowl with slices of avocado. Serve immediately, accompanied by the corn chips, and enjoy.Chicken Sushi BowlThis chicken sushi bowl is a simple, nutritious meal that is perfect for picky eaters. It is a great way to use up leftovers or meal prep for the week, and it is full of lean protein, fibre, and healthy veggies. Add some edamame, thinly sliced carrots, or seaweed salad for an extra nutritional boost—go ahead and get creative with your toppings for a fun, health-packed meal.Type: Gluten Free, Lactose Free, ChickenServes 2Prep Time: 5 minutes Cooking Time: 0 minutesIngredients2/3 cup cooked Basmati rice1 tablespoon rice vinegarSprinkle of salt1 leftover cooked chicken breast, chopped1 small cucumber, chopped1 small avocado, sliced2 nori sheetsRecipeReheat the Basmati rice in a medium bowl in the microwave. Once heated, add in the rice vinegar and a sprinkle of salt, stir well to combine. Divide the rice into 2 serving bowls. Top the rice with the chopped chicken, cucumber, and avocado. Fold the nori sheets in half and arrange in the edge of the bowl. Serve this with some reduced-salt soy sauce, some chili flakes, pickled ginger or whatever your heart desires.Egg Salad SandwichThis egg salad sandwich is a quick, balanced meal that picky eaters will enjoy. Packed with protein from the eggs and wholegrain carbohydrates for lasting energy, it is a satisfying option for lunch or a light dinner. Simple to make yet full of nutritional value, it is the perfect way to keep snack time healthy and filling.Type: VegetarianServes 2Prep Time: 5 minutesCooking Time: 0 minutesIngredients2 hard boiled eggs3 tablespoons cottage cheese1 teaspoon curry powder4 slices wholemeal bread1 cup mixed lettuce leaves1 carrot, gratedSalt and pepperRecipeChop the hard boiled eggs into small pieces and add to a mixing bowl. Add in the cottage cheese and curry powder. Gently mix all ingredients together.Arrange 2 slices of the wholemeal bread on a board. Cover each with the mixed lettuce, then top with the egg salad mixture. Spread the egg salad mixture evenly over the top of the lettuce. Sprinkle it with salt and pepper, then add grated carrot on top.Close each sandwich with the remaining two slices of wholemeal bread. Slice each sandwich in half and serve. Enjoy!Kale ChipsKale is a fantastic, nutrient-packed vegetable that makes a delicious and healthy snack when roasted into crispy chips. Full of fibre, vitamins, and antioxidants, kale chips are a great way to sneak in some extra greens for picky eaters. This is more of a process than a strict recipe—roast as much kale as you like, making it easy to whip up a healthy snack whenever you need it.Type: Vegetarian, Vegan, Gluten Free, Lactose Free, SnacksMakes: Choose your quantityPrep Time: 5 minutesCooking Time: 5 minutesIngredientsFreshly picked kale leaves, thick stems removedOlive oil sprayDried chili flakesRoasted garlic flakesDried parsleySea saltRecipePreheat the oven to 180°C and line a baking tray (or as many trays as you need) with baking paper. Tear the kale leaves into large bite-sized pieces and spray with olive oil. Spread out in a single layer on the prepared tray.Mix together the chili flakes, roasted garlic flakes, dried parsley and a good pinch of salt. Sprinkle this mixture over the kale leaves – it will stick to the olive oil and form a delicious coating on the kale. Bake for 5 minutes or until crisp and lightly coloured around the edges. These are best served warm from the oven rather than being kept for a snack later. Kimchi PancakeKimchi pancakes are a fun, flavourful snack that introduces picky eaters to the goodness of fermented foods. Kimchi, made from fermented cabbage and flavoured with chilli, garlic, and ginger, contains beneficial bacteria that support gut health. This savoury dish is easy to make and offers a tangy, unique flavour that is great for expanding your child’s palate. Not only is it a gut-friendly option, but it is also a tasty treat that can be enjoyed any time of day.Type: Lactose freePrep time: 5 minutesCooking time: 12 minutesServes 4Ingredients2 cups (400g) kimchi (cabbage variety), chopped½ cup kimchi juice and water (use the juice from the container the kimchi comes in topped up with water)1 teaspoon sea salt1 teaspoon sugar (any variety)1 handful beansprouts1 cup (160g) plain or self-raising wholemeal flourOlive oil spray RecipePlace all the ingredients (except olive oil spray) in a large bowl and mix together well. Add ½ cup (125ml) of water to the bowl and combine. Heat a large frying pan over medium heat and spray with olive oil.Pour half the mixture into the pan and cook for 3 minutes or until the bottom of the pancake sets and is easy to flip. You may start to see bubble appearing on the top raw side of the pancake, which is a sign it is ready to flip. Flip the pancake over and cook the other side for 3 minutes or until set and lightly golden.Slide the pancake onto a plate and cover to keep warm.Repeat steps 2-4 with the remaining mixture to make a second pancake. Cut each pancake in half to serve four people.Mexican BowlsThese Mexican bowls turn a regular tortilla into an edible bowl, packed with a delicious mix of nutritious ingredients. From protein-rich beans to fibre-filled veggies, this meal is a great way to sneak in essential nutrients. Feel free to play around with your flavour combinations—add whatever toppings your picky eater loves to make it both fun and healthy.Type: Contains Chicken, Lactose Free, Nut freeServes 4Prep Time: 5 minutesCooking Time: 15 minutesIngredients4 wholemeal wraps or tortillas1 teaspoon olive oil300g chicken breast, cut into bite sized piecesSprinkle of chilli flakes1x 400g tin red kidney beans, drained and rinsed1x400g tin corn, drained and rinsed1 punnet cherry tomatoes, sliced1 medium cucumber, sliced1 avocado, slicedHandful coriander or parsley leavesLime wedges, to serve4 cups mixed lettuceRecipe Preheat the oven to 200°C. Place tortillas into small bowls or round cake tins, allowing the edges to fold over if necessary, so that the wraps form a round shape within the bowl. Place into the oven and bake for 10 minutes until slightly crisp and golden on the edges. Set aside to cool slightly.Whilst the wraps are in the oven, heat the olive oil in a medium frypan over medium to high heat. Add the chicken breast and sprinkle over the chilli flakes. Fry for approximately 5 minutes until chicken pieces have cooked through. To assemble, remove tortillas from the bowls and place onto a plate. Fill with the cooked chicken breast, red kidney beans, corn, cherry tomatoes and cucumber. Top with avocado and coriander or parsley leaves. Squeeze lime juice over the top and serve with a side of mixed lettuce leaves. Enjoy!Savoury Frittata MuffinsSavoury frittata muffins are a healthy, protein-packed snack that is perfect for picky eaters. With veggies and eggs, these muffins are great for keeping energy levels up throughout the day. They can be frozen and stored for easy, on-the-go snacks. Make a batch over the weekend, and you will have nutritious options ready all week long.Type: Vegetarian, Gluten Free, Nut Free, SnacksMakes 9-12Prep Time: 5 minutesCooking Time: 40 minutesIngredients1 sweet potato, chopped into small cubes1 teaspoon paprika6 eggs1 cup milk1 tomato, chopped into small cubesHandful of herbs of your choice, roughly choppedSprinkle of salt and pepperRecipePreheat the oven to 180°C. Place the sweet potato onto a baking tray. Sprinkle it with paprika and roast in the oven for 15-20 minutes until soft. Once cooked, set aside.Whisk the eggs in a large bowl. Add in the milk and whisk until combined. Add in the tomato, herbs, sweet potato and salt and pepper and stir to combine.Pour the frittata mixture into a muffin tin, filling up each to the top. Bake for 20-30 minutes until slightly golden on top and set in the middle. The muffins can be served immediately or eaten when cold. Enjoy!Final ThoughtsMaking healthy treats for picky eaters does not have to be a struggle. With a little creativity, you can prepare snacks that are not only tasty but packed with the nutrients your little ones need to stay strong, healthy, and energised. Whether it is a quick muffin, a fun burrito bowl, or a savoury frittata muffin, there are plenty of options to suit every taste and dietary need. So get cooking, have fun, and watch those picky eaters enjoy their new favourite healthy treats.Get the latest tips, pro strategies, exclusive offers, and all the support you need!Click HereMeet Dr Nick FullerMy StoryAs a father, I know first-hand that raising healthy and happy children is tricky. Children are fussy, particularly at the end of the day when they are shattered. We also live in a society where companies seek to profit from what we feed our kids; incorrect and damaging advice is pushed on us and marketed towards our children, and we have no time.But with these recipes and resources, you and your children can enjoy simple and well-founded food and lifestyle choices for lifelong health.

If your kid’s idea of a snack is whatever they can grab the fastest, like biscuits and chips, you are not alone. But little bodies need more than just quick fixes. Young children burn through energy at lightning speed, and their brains? They are growing at a wild pace. Research shows that by age three, a child’s brain is about 77% of its adult size. That is a lot of development, and good nutrition plays a huge role in fuelling it.Not just brains, tiny tummies need frequent refuelling too. Kids aged 2–3 need around 1,000 to 1500 kcal a day, and with their small stomachs, they cannot pack it all into just three meals. That is where smart snacking comes in.So, how do you serve up snacks that are both tasty and packed with nutrients? Let us dig in!Winning Snacks for Picky Eaters—No More Mealtime Battles!Struggling to find healthy snacks your child will actually eat? Healthy Parents, Healthy Kids by Dr Nick Fuller shares easy, nutrient-packed snack ideas perfect for growing kids.From quick bites to on-the-go options, this guide helps you keep snack time both healthy and fuss-free. With Healthy Parents, Healthy Kids, you will always have a go-to list of snacks your little one will love. Get your copy today!7 Nutritious Snacks for Young ChildrenYoung children need snacks that provide energy, support their growing bodies, and fuel their development. The right snacks can also encourage healthy habits and help keep them satisfied between meals. These seven nutritious snacks are ideal for young children, offering a mix of essential nutrients to keep them happy and active.Apple and Cinnamon LoafThis wholesome apple and cinnamon loaf is the perfect snack for young children. Filled with natural sweetness from the apples and a touch of warmth from the cinnamon, it is a delicious and nutritious treat. Bonus: it freezes beautifully, so you can slice it into portions and keep it on hand for quick snacks. It is also a great option for sharing with friends, and easy to pack if you are on the go. Pair it with a drink and enjoy.Type: Vegetarian, Snacks, Contains NutsMakes 1 loafPrep Time: 5 minutes Cooking Time: 20-30 minutesIngredients1 cup rolled oats1 cup wholemeal flour1-2 teaspoons cinnamon1 teaspoon baking powder2 eggs1 cup milk¼ cup honey2 tablespoons 100% maple syrup 1 teaspoon vanilla essence/extract2-3 large apples, cored and chopped into small pieces12 walnut halvesRecipePreheat the oven to 190°C.Line a small loaf shaped baking tin with baking paper.  Pulse the rolled oats in a blender or food processor to create a flour. It does not need to be a fine flour. Add the oat flour to a large bowl. Add in the wholemeal flour, cinnamon, and baking powder. Stir to combine. In a small bowl whisk together the eggs, milk, honey, maple syrup and vanilla. Make a well in the centre of the dry flour ingredients, then pour in the whisked egg mixture. Add the chopped apples before mixing gently until just combined. Do not overmix as this will result in a tough texture.Pour the loaf batter into the prepared baking tin. Arrange walnut halves over the top of the loaf. Place into the oven to bake for 20-30 minutes, until slightly golden on top. Insert a skewer into the middle of the loaf – if it comes out clean then the loaf is ready.Allow the loaf to cool slightly before slicing and serving. Enjoy!Apricot Choc Oat BarsThese apricot choc oat bars are an ideal snack for busy little ones. With the natural sweetness of apricots and a hint of chocolate, they are a tasty and satisfying option. Make a batch ahead of time, and package them individually so you are always prepared when hunger strikes. Perfect for keeping in your bag or lunchbox for a quick, healthy bite on the go.Type: Vegetarian, Vegan, Lactose Free, SnacksMakes 10 barsPrep Time: 10 minutesCooking Time: 15-20 minutesIngredients¾ cup pitted dates 1 cup water½ cup rolled oats¼ cup shredded coconut1 teaspoon cinnamon½ cup pumpkin seeds½ cup pepitas2 tablespoons chia seeds5 dried apricots, chopped into small pieces50g 70% dark chocolate, chopped into small piecesRecipePreheat the oven to 170°C and line a rectangular baking tin with baking paper.Place the dates and water into a small saucepan over high heat and cook for approximately 5 minutes until the dates start to dissolve into the water. Turn off the heat and use a fork to mash the dates into a thick lumpy mixture. Set aside to cool.Place all remaining ingredients into a mixing bowl, then stir through the date mixture until everything is well combined.Press firmly into the baking tin and smooth the top. Bake for approximately 15-20 minutes until set and browned on top. Allow to cool in the tin before slicing into bars. Enjoy!Banana and Chocolate Bliss BallsBanana and chocolate bliss balls are a delicious and wholesome snack that kids will love. With protein and energy-boosting ingredients, these little bites offer a sweet treat without the sugar overload. They are perfect for keeping in the fridge, ready for when hunger strikes. Make a batch over the weekend, and store them in portioned containers to help with controlling how many you eat. These bliss balls are the ideal snack to satisfy cravings while giving kids the fuel they need.Type: Vegetarian, Lactose FreeMakes 20Prep Time: 10 minutesCooking Time: 18 minutesIngredients2 large bananas2 cups (200g) rolled oats1 egg2 tablespoons olive oil3 tablespoons natural peanut butter (100% peanuts)1 teaspoon vanilla extract50g 70% cocoa dark chocolate, choppedRecipePreheat the oven to 170°C and line a large baking tray with baking paper.Mash the bananas in a large bowl, then add the remaining ingredients and mix well.Form tablespoons of the mixture into balls.Place the balls on the prepared baking tray and bake for 18 minutes. Serve warm or cold. Kimchi PancakeKimchi pancakes are a fun and flavourful way to introduce fermented foods to young children. Kimchi, made from fermented cabbage and seasoned with chilli, garlic, and ginger, is packed with beneficial bacteria that support gut health. This tangy and savoury dish is easy to make and offers a tasty snack option. In addition, the fermentation process adds a unique flavour, making it a great way to expand your child's palate. It is a gut-friendly snack that can easily be enjoyed at any time of day.Type: Lactose freePrep time: 5 minutesCooking time: 12 minutesServes 4Ingredients2 cups (400g) kimchi (cabbage variety), chopped½ cup kimchi juice and water (use the juice from the container the kimchi comes in topped up with water)1 teaspoon sea salt1 teaspoon sugar (any variety)1 handful beansprouts1 cup (160g) plain or self-raising wholemeal flourOlive oil spray RecipePlace all the ingredients (except olive oil spray) in a large bowl and mix together well. Add ½ cup (125ml) of water to the bowl and combine. Heat a large frying pan over medium heat and spray with olive oil.Pour half the mixture into the pan and cook for 3 minutes or until the bottom of the pancake sets and is easy to flip. You may start to see bubble appearing on the top raw side of the pancake, which is a sign it is ready to flip. Flip the pancake over and cook the other side for 3 minutes or until set and lightly golden.Slide the pancake onto a plate and cover to keep warm.Repeat steps 2-4 with the remaining mixture to make a second pancake. Cut each pancake in half to serve four people.Lamington Bliss BallsLamington bliss balls are a deliciously sweet and nutritious treat, bursting with chocolate and berry flavours. They are perfect for satisfying a sweet craving without the guilt. Easy to make and store in the fridge for up to a week, these bliss balls are also a great option for sharing at gatherings or gifting to friends. You can even double the recipe to make sure you have plenty on hand for snacking throughout the weekType: Vegetarian, Vegan, Lactose Free, SnacksMakes 10-12Prep Time: 10 minutes + refrigeration Cooking Time: 0 minutesIngredients15 pitted dates1 cup rolled oats3 tablespoons cocoa powder1 tablespoon chia seeds1 tablespoon dried cranberries or goji berries, chopped into small pieces1 tablespoon shredded coconut (optional)RecipePlace the dates in a small bowl and add enough warm water to just cover the dates. Allow to soak for 5 minutes. Add the soaked dates and a couple of tablespoons of the soaking water to a blender or food processor. Add the oats, cocoa powder and chia seeds and blend to combine. Add a little more water if necessary, to bring the mixture together. The mixture should be thick and does not need to be completely smooth. Mix in the chopped dried berries into the bliss ball mixture. Roll heaped teaspoons of the mixture into balls. Place the coconut onto a small plate and roll the bliss balls in the coconut to cover. Refrigerate for an hour or more until firm before serving. Enjoy! Lemon Loaf CakeThis zesty lemon loaf cake is a delightful treat, perfect for morning or afternoon tea. Its refreshing flavour makes it an ideal choice for special occasions or just a little indulgence with family and friends. Pair it with a cup of tea for a simple, satisfying snack that is sure to please everyone!Type: VegetarianServes 8Prep Time: 5 minutesCooking Time: 45 minutesIngredients1 cup plain Greek yoghurt 3 eggs½ cup honey½ cup olive oil2 lemons – juiced, plus 2 teaspoons lemon zest1 ½ cups self-raising wholemeal flour½ teaspoon saltRecipePreheat the oven to 180°C and line a 24cm loaf tin with baking paper or olive oil spray.In a medium mixing bowl add the yoghurt, eggs, honey, olive oil, lemon juice and lemon rind. Use a whisk to combine. In another mixing bowl, combine the flour and salt. Make a well in the centre and pour in the wet ingredient mix. Use a whisk to slowly incorporate everything together, ensuring there are no lumps. Pour the mixture into the loaf tin and bake for approximately 45 minutes, until slightly golden and cooked through (check the cake is cooked by inserting a wooden skewer into the middle, if it comes out clean then the cake is cooked). Tahini Chocolate Cookies Tahini chocolate cookies are a tasty and easy-to-make treat, perfect for using up any leftover tahini. With a delightful balance of rich chocolate and nutty tahini, these cookies are sure to become a favourite. To keep portion sizes in check, try freezing them individually. These cookies are so moreish that you will want to savour them one at a time!Type: Vegetarian, Gluten Free, Lactose Free, Contains Nuts, SnacksMakes 16Prep Time: 5 minutesCooking Time: 10-15 minutesIngredients½ cup tahini1 egg3 tablespoons honey3 tablespoons olive oil1/3 cup cocoa powder2 tablespoons almond mealSprinkle of salt½ teaspoon bi-carb soda1/3 cup 70% dark chocolate, cut into small chunks or chipsRecipePreheat the oven to 180°C and line a baking tray with baking paper. Add the tahini, egg, honey and olive oil to a mixing bowl and use a whisk to combine. Add the cocoa powder, almond meal, a sprinkle of salt and the bi-carb soda. Fold slowly and gently to combine. Fold in the dark chocolate chips. Spoon tablespoons of the mixture onto the baking tray and flatten slightly. Bake for 10-12 minutes. The outside should be crisp, but the centre of the cookie will still be slightly soft.  Allow cookies to cool slightly on the tray then enjoy.Closing ThoughtsSnack time just got a whole lot easier (and tastier)! With these nutritious recipes, you have a great way to keep your little ones full, happy, and growing strong. From simple bites to more creative ideas, each snack is packed with the good stuff that supports their busy little bodies and minds.So, next time hunger strikes, skip the processed snacks and whip up one of these yummy, healthy options instead. Healthy habits start now, and with these recipes, snack time can be both fun and nutritious for the whole family!Get the latest tips, pro strategies, exclusive offers, and all the support you need!Click HereMeet Dr Nick FullerMy StoryAs a father, I know first-hand that raising healthy and happy children is tricky. Children are fussy, particularly at the end of the day when they are shattered. We also live in a society where companies seek to profit from what we feed our kids; incorrect and damaging advice is pushed on us and marketed towards our children, and we have no time.But with these recipes and resources, you and your children can enjoy simple and well-founded food and lifestyle choices for lifelong health.

Family gatherings are all about good food, great company, and a side of mealtime stress if you’ve got a picky eater at the table. A festive spread that excites everyone else might look overwhelming to them. Well-meaning relatives might not understand why they are hesitant to try new dishes.Picky eating is not just a phase; it is often linked to sensory sensitivities, food neophobia (fear of new foods), or even genetics. Studies suggest that picky eating can be influenced by a mix of taste perception and past experiences. But the good news? There are ways to make family mealtimes more enjoyable for everyone including your selective eater.Keep reading for practical, stress-free tips to help them (and you) navigate holiday meals with ease!Handling Picky Eaters at Family Gatherings? Here Is Your Game Plan!Navigating family meals with a picky eater can be tricky, but Healthy Parents, Healthy Kids by Dr Nick Fuller has you covered. This expert guide offers practical strategies to help your child enjoy meals at family gatherings without stress.Learn how to manage different food options, handle comments from relatives, and keep mealtime enjoyable for everyone. With Healthy Parents, Healthy Kids, you will gain the confidence to support your child’s eating habits in any social setting. Get your copy now!Why Do Picky Eaters Feel Uneasy at Family Gatherings?For a picky eater, a family feast is not just about food but a sensory overload. There are several reasons why they might struggle at big gatherings.Weird textures and mystery foods – That creamy casserole? Too mushy. The stuffing? Feels like soggy bread. Picky eaters often have extra-sensitive taste buds and texture aversions, so new foods can be a hard pass.Pushy relatives – ‘Just one bite!’ ‘You used to love this!’ ‘Come on, be a big kid!’ Sound familiar? Pressure like this usually backfires, making kids less likely to try new foods.Zero control over the menu – At home, they know what is on the plate. At a family feast? It is a surprise buffet of unknowns. If there is nothing familiar, their appetite (and mood) can tank fast.Sensory overload – Loud conversations, clanking dishes, and a table full of food smells—it is a lot. When the environment feels overwhelming, eating takes a backseat.10 Tricks to Deal with a Picky Eater at Family GatheringsThe goal is not to force picky eaters to try everything on the table; it is to create a stress-free mealtime where they feel comfortable enough to eat something. A little planning, patience, and creativity can go a long way in making family gatherings more enjoyable for everyone. Try these simple tricks to keep mealtimes smooth and drama-free!1. Serve Small PortionsA big plate of unfamiliar food can feel intimidating. Start with tiny portions. Think of a single bite of something new alongside familiar foods. Less pressure, more control.2. Offer a Variety of ChoicesInstead of one set meal, serve a mix of options. A study found that repeated exposure to different foods increases the chances of acceptance over time. Even if they do not eat everything, seeing variety helps.3. Create a Build-Your-Own Food StationTacos, sandwiches, pasta bars—letting kids assemble their own plates gives them a sense of control. According to studies, autonomy in food choices can reduce picky eating tendencies.4. Include Familiar FoodsA plate full of unknown dishes can be overwhelming. Include at least one safe food—something they already like—so they do not feel pressured to eat everything else.5. Make Food Fun and VisualCut veggies into shapes, and arrange fruit into smiley faces. Sometimes, the presentation makes all the difference. Kids are more likely to try food that looks visually appealing.6. Be Patient and EncouragingPressuring kids to eat can backfire, making them even more resistant. Instead, offer gentle encouragement and celebrate small wins.7. Avoid Calling Attention to Picky Eating‘Why do not you just try it?’ or ‘You are so picky!’—these comments do not help. In fact, labelling a child as picky can reinforce the behaviour. Keep mealtime conversations neutral.8. Involve Them in Food SelectionLet them help plan or prepare a dish. Kids who participate in cooking are more likely to try what they make. It is a win-win!9. Keep Mealtime RelaxedTension at the table only makes things worse. Keep the atmosphere light, focus on conversations beyond food, and let them eat at their own pace.10. Praise Efforts to Try New FoodsWrapping UpDealing with a picky eater at family gatherings does not have to be a battle. With a little planning, a dash of patience, and a sprinkle of creativity, you can help make mealtime smoother for everyone. And you never know—one day, they might surprise you by reaching for that once-dreaded dish.Get the latest tips, pro strategies, exclusive offers, and all the support you need!Click HereMeet Dr Nick FullerMy StoryAs a father, I know first-hand that raising healthy and happy children is tricky. Children are fussy, particularly at the end of the day when they are shattered. We also live in a society where companies seek to profit from what we feed our kids; incorrect and damaging advice is pushed on us and marketed towards our children, and we have no time.But with these recipes and resources, you and your children can enjoy simple and well-founded food and lifestyle choices for lifelong health.

Vegetables get a bad rap with picky eaters, but they’re absolute powerhouses of nutrition. Packed with vitamins, minerals, and fibre, they fuel the body, boost gut health, and even support brain function. According to research, repeated exposure—seeing, smelling, and tasting veggies in different ways—can increase acceptance over time. The key? Making them taste amazing. No bland, soggy greens here! These vegetarian meals sneak in veggies while keeping things delicious, so picky eaters will not just tolerate them, but they will actually enjoy them. Read on.Struggling with Picky Eaters? Here Is the Secret to Success!Is your picky eater not a fan of veggies? Healthy Parents, Healthy Kids by Dr Nick Fuller provides simple, nutritious meal ideas that even the fussiest kids will enjoy.This guide makes it easier to serve balanced vegetarian meals without the mealtime battles. With Healthy Parents, Healthy Kids, you will feel confident about your child’s nutrition. Grab your copy today!Importance of Adding Vegetables To Picky Eater MealsVeggies are like nature’s power-ups. They contain everything your body needs to stay strong and energised. Nutrient-packed goodness – Veggies are a great source of fibre for happy digestion, vitamins for a strong immune system, and antioxidants to keep your body in top shape.Brain and body fuel – Leafy greens support brain function, carrots keep eyesight sharp, and a mix of colourful veggies helps everything run smoothly.Mood boosters – A healthy gut means better energy and mood, and veggies are loaded with gut-friendly fibre.Long-term health perks – Eating more veggies can lower the risk of heart disease, diabetes, and other chronic conditions.Flavour and fun – Roasted, blended, or tossed into your favourite meals, veggies add colour, crunch, and serious deliciousness.With the right prep, vegetables are not just good for you—they make meals more exciting too.10 Delicious Vegetarian Meals for Picky EatersGetting picky eaters to enjoy vegetarian meals is all about making veggies taste amazing. The secret? Familiar flavours, fun textures, and a little creativity. These recipes sneak in nutrients without sacrificing taste, so even the fussiest eaters will find something to love.Cauliflower Rice SaladThis fresh, crunchy salad uses raw cauliflower for a light and flavourful twist. It is perfect for a refreshing meal and makes a great lunch to prepare ahead for the week.Type: VegetarianServes 4 (or 6 as a side dish)Prep time: 10 minutesCooking time: 5 minutesIngredients350g frozen green peas1 medium head of cauliflower, florets cut into large chunks (including the stem)1 Lebanese cucumber2 medium tomatoes3 spring onions½ cup parsley½ cup mint leaves1 x 400g tin of chickpeas, drained and rinsedJuice of 1 lemon¼ cup extra virgin olive oil150g feta cheeseSalt and pepper, for seasoningRecipeCook frozen green peas in boiling water for 3-4 minutes. Drain and set aside to cool.Use a food processor or blender to pulse the cauliflower in small batches, until all of the cauliflower is in small pieces and resembles white rice. Transfer to a large bowl.Roughly chop the cucumber, tomatoes, spring onions, parsley and mint. Add to the cauliflower bowl, along with the chickpeas. Add in the cooked green peas.To make the dressing, combine the lemon juice, olive oil and salt and pepper to a small screw-top jar. Shake until combined. Pour dressing over the cauliflower salad and gently toss to combine all ingredients. Crumble the feta cheese over the salad and serve.Crunchy Chickpea and Miso Black Rice BowlThis hearty bowl is packed with flavour and crunch. Swap in any veggies you have on hand—it is an easy, flexible meal that always hits the spot.Type: Vegetarian, Lactose Free, Gluten FreeServes 2Prep Time: 10 minutesCooking Time: 45 minutesIngredients1x 400g tin chickpeas, drained and rinsed1 teaspoon white or yellow miso paste (see Tips)1 teaspoon sesame oil1 teaspoon olive oil2 baby eggplants, cut into bite-sized piecessea saltlarge handful kale2 eggs250g packet pre-cooked black or red rice (see Tips)½ avocado, thinly slicedSesame seeds, for sprinkling (optional)RecipePreheat the oven to 200°C and line a baking tray with baking paper.Place the chickpeas, miso paste and sesame oil in a bowl and stir to combine well. Spread out the mixture on the prepared baking tray and bake for 30-40 minutes or until crisp (watch carefully as they can burn).Meanwhile, heat the olive oil in a frying pan over medium heat. Sprinkle a little salt over the eggplant, then add to the pan with the kale and cook for 5 minutes or until the eggplant is golden. Move the mixture to the side of the pan.Crack the eggs into the pan and fry sunny side up, or to your preference.Cook the rice according to the packet instructions.Remove the chickpeas from the oven. Divide the rice between two bowls and top with the eggplant mixture, crispy chickpeas, egg and avocado. Sprinkle with sesame seeds if you have them and enjoy!Tips: You will find white, yellow, red and black miso on the supermarket shelves. The darker the colour, the stronger the taste, so a red miso can overwhelm a mild dish like this. You’re much better opting for the milder white or yellow varieties.Black rice has a nutty, earthy flavour that is perfect for this dish, but do not panic if you do not have it in stock – red or brown rice will do just as well. Black, brown and red rice are higher in fibre than white as they are less processed, meaning they fill you up for longer. You can cook the rice from scratch if you like, but I often find it quicker and easier to use the pre-cooked packets of rice you find in supermarkets. Green Shakshuka A fresh twist on the classic, this green shakshuka is packed with veggies and perfect for a lazy weekend breakfast. Swap in whatever greens you have, and you will start the day feeling good with a veggie boost!Type: Vegetarian, Gluten Free (when served without the bread)Serves 2Prep Time: 5 minutesCooking Time: 20-25 minutesIngredients1 tablespoon olive oil4 spring onions, sliced1 leek, sliced1 lemon, juicedSprinkle cumin powderSprinkle chilli flakes½ cup peas (frozen is fine)1-2 cups baby spinachHandful mint leaves, plus extra to serveHandful parsley leaves, plus extra to serve4 eggs½ avocado, sliced50g feta cheeseCracked black pepperToasted seeded bread (eg. Soy and linseed) – optional, to serveRecipeIn a large fry pan or pot (that you have a fitted lid for) heat the olive oil over medium heat. Add the spring onion and leek. Allow to sweat down over medium heat, stirring often, for 10 minutes until softened and slightly browned. Pour over the lemon juice and stir through. Sprinkle over the cumin and chili flakes and stir through. Add the peas, baby spinach, mint leaves and parsley and cook for another couple of minutes until wilted. Use a spoon to clear 4 wells in the green veggie mixture. Crack an egg into each well, then cover the pot and allow to cook for approximately 5 minutes until the eggs are cooked (cook for longer if you prefer the egg yolk hard). Sprinkle the shakshuka with extra mint and parsley leaves. Add the avocado, and crumble over the feta cheese. Sprinkle with cracked black pepper. Serve immediately with the toasted bread and enjoy straight from the pan! One Pot Pesto PastaThis vibrant, veggie-packed pasta is bursting with fresh green goodness. Enjoy it hot or save it for a tasty cold pasta salad the next dayType: Vegetarian, Vegan, Lactose FreeServes 4Prep Time: 5 minutesCooking Time: 10 minutesIngredients300g wholemeal pasta (this dish works best with small shell or penne)1 head broccoli½ cup frozen green peas1 cup frozen edamame½ cup homemade green pestoPinch of salt and pepperRecipeFill a large pot approximately halfway with water and bring to the boil over high heat. Add the pasta and continue to boil for 5 minutes. Whilst the pasta is boiling, chop the broccoli into small pieces including the stem. Measure out the frozen edamame and peas and set aside. Once the pasta has been boiling for 5 minutes, add in the broccoli and bring back to the boil. Once boiling again add the edamame and peas. Boil for another 3 minutes or until the pasta is cooked.Reserve ½ cup of the cooking water before draining the pasta and vegetables. Return to the cooking pot (with the heat turned off) and add in the cooking water, pesto and salt and pepper. Mix to combine. Enjoy!Tortilla PizzaA quick and easy twist on pizza that kids will love! Start with a simple base and pile on extra veggies like capsicum, zucchini, or olives—whatever suits their taste or sparks their curiosity.Type: Vegetarian, Kid Friendly Makes 2 pizzasPrep Time: 5 minutesCooking Time: 10 minutes Ingredients2 wholegrain tortillas or wraps2 tablespoons tomato paste or tomato passata12 cherry tomatoes, halved½ cup mozzarella cheese, gratedFresh basil, to serve RecipePreheat the oven to 200°C. Prepare 2 baking trays, and place 1 tortilla onto each baking tray. Spread the tomato paste evenly onto the tortillas. Top with the sliced tomatoes, and sprinkle cheese over the top. Place the tortillas into the oven and bake for 8-10 minutes until the cheese is melted and golden. Sprinkle over the fresh basil. Use a pizza cutter to slice each pizza into quarters. Serve immediately and enjoy!Peanut Ramen Noodles with TempehThis flavour-packed noodle dish is a great way to introduce picky eaters to tempeh. With its nutty taste and hearty texture, tempeh adds a protein boost, while the creamy peanut sauce ties everything together. Steaming or boiling the tempeh first helps remove any bitterness for a milder flavour.Type: Vegetarian, Vegan, Lactose FreeServes 4Prep Time: 15 minutesCooking Time: 20 minutesIngredients1x 300g block of tempeh270-300g ramen noodles (3x bundles) 1 large zucchini1 large carrot½ cup natural peanut butter2 limes1 tablespoon sriracha3 tablespoons soy sauce1 tablespoon olive oil1 teaspoon finely grated ginger2 garlic cloves, finely choppedHandful of corianderRecipeHalf fill a small saucepan with water and bring to the boil over high heat. Place the block of tempeh in a steamer basket over the pan of boiling water, cover and allow to steam for 10 minutes. Alternatively simmer the tempeh in the boiling water for 10 minutes.Once the tempeh is steamed remove it from the steamer but keep the saucepan of water boiling on the heat. Add the ramen noodles into the water and boil for 4-5 minutes, stirring often, until done. The noodles should still be slightly chewy. Rinse the tempeh and pat dry. Slice into bite-sized pieces.Meanwhile to prepare the vegetables, use a vegetable peeler to create long thin ribbons of the zucchini and carrot. Add to a large bowl.Once the ramen noodles are cooked, reserve half a cup of the cooking water. Drain the noodles and rinse quickly with tepid water. Place the noodles into the bowl over the top of the vegetable ribbons so that the heat from the noodles slightly softens the vegetables.To make the peanut sauce combine the peanut butter, juice of one lime, sriracha and one tablespoon of the soy sauce. Stir to combine into a paste. Slowly add in the reserved half a cup of hot water to the paste and stir to combine. Add sauce to the noodles and toss to ensure everything is coated.Heat the olive oil in a frypan over medium heat. Add the garlic and ginger and heat until fragrant. Add in the tempeh pieces and turn up the heat to high. Sauté the tempeh for 2 minutes on each side until golden and crispy. Return the heat to low and add in the juice of one lime and the remaining two tablespoons of soy sauce. Cook, stirring occasionally until the liquid is mostly evaporated. Divide the noodle mixture between four bowls and top with the cooked tempeh and coriander. Enjoy!Rebecca’s Farro Fried RiceA hearty twist on classic fried rice, this dish swaps in nutty, chewy farro for a delicious wholegrain upgrade. A guaranteed family favourite!Type: Vegetarian, Lactose FreeServes 4Prep Time: 10 minutesCooking Time: 40-45 minutesIngredients2 cups of uncooked Farro1 tablespoon olive oil3 eggs1 onion, diced1 carrot, cut into small cubes3 asparagus stalks, chopped roughly4 mushrooms, chopped roughly½ cup of frozen peas1 shallot, finely choppedReduced-salt soy sauce, for serving, if desiredRecipeBegin by cooking 2 cups of Farro in 5 cups of cold water.  Bring to the boil over medium to high heat, then cover with a lid and simmer over low heat for 40 mins until the water is absorbed. Stir the pot every 10 minutes or so to ensure even cooking.Whilst the Farro is cooking, heat a medium sized frypan over medium heat with 1 tablespoon of olive oil. Whisk the eggs and cook covered for 2-3 minutes until cooked through. Remove from the pan, cut into small pieces and set aside for later.In the same fry pan, cook the onion until translucent, then add the carrot.  After a couple of minutes of cooking, add the asparagus and mushrooms.Add half of the cooked Farro to the pan as well as the frozen peas. Mix into the other vegetables and heat through. Mix in the cooked egg and heat for another few minutes. Divide the farro fried rice between 4 bowls, and top with the spring onion. Serve with the soy sauce and enjoy!Spicy Bean BowlThis flavour-packed bowl is a tasty way to get more fibre-rich beans into a picky eater’s diet. Serve it with brown rice or swap in quinoa for a protein boost.Type: Vegetarian, Gluten FreeServes 4Prep Time: 10 minutesCooking Time: 20 minutesIngredients1 cup brown rice1 tablespoon olive oil1 large carrot, diced2 stalks celery, diced1 onion, diced1 teaspoon cumin1 teaspoon paprika1 teaspoon chilli flakes1 tablespoon tomato paste1x 400g tin crushed tomatoes1x 400g tin four bean mix½ cucumber, diced15-20 cherry tomatoes, quarteredHandful corianderHandful pickled jalapenos4 tablespoons yoghurtRecipeAdd brown rice to a medium saucepan with 2 cups of water and bring to the boil. Once boiling, cover and reduce heat to low then simmer for approximately 10-15 minutes until all water is absorbed and the rice is cooked. While the rice is cooking, get started on the spicy bean mix. In a large saucepan, heat the olive oil over medium heat. Add in the carrot, celery and onion and cook for a couple of minutes until soft. Add in the cumin, paprika, chilli flakes and tomato paste and stir. Pour in the crushed tomatoes, then fill the tin with water and pour into the saucepan. Once the mixture is bubbling, reduce heat to low and leave to simmer for at least 15 minutes. Stir occasionally and allow the mixture to thicken.Pour in the four-bean mix, stir through, then turn off the heat.To assemble: divide the brown rice between 4 serving bowls. Top with the spicy bean mix, cucumber, tomatoes, coriander, jalapenos and a spoonful of yoghurt. Enjoy!Tasty Tomato ToastsThis easy bruschetta-style toast is a fresh and flavourful way to enjoy veggies any time of the day—perfect for breakfast, brunch, or a light dinner.Type: VegetarianServes 2Prep Time: 10 minutesCooking Time: 0Ingredients4 slices whole grain bread Small punnet mixed baby tomatoes1 teaspoon balsamic vinegarFew sprigs of parsley½ cup reduced fat cottage cheeseSprinkle of salt and pepperRecipeRoughly slice the tomatoes and place into a small bowl. Add the balsamic vinegar and parsley, then set asideToast the bread to your liking. Spread the cottage cheese evenly between the slices.Top with the tomato mixture and drizzle any of the remaining balsamic from the bowl over the top of the toasts.Season with salt and pepper and enjoy!Vegetarian Rice BowlsA simple, satisfying way to pack in veggies, protein, and flavour—all in one bowl. Mix and match ingredients to keep things fresh and delicious every time.Type: Gluten Free, Lactose free, Vegetarian, VeganServes 4Prep time: 10 minutesCooking time: 25 minutesIngredients1 cup brown rice, uncooked (IWL tip - cook all your rice in one go and freeze into portions. So much easier!)1 medium sweet potato, chopped roughly1/3 cauliflower, with stem and florets chopped into bite sized pieces 2 good shakes cumin1 teaspoon olive oil2 cloves garlicHandful green beans cut into bite-sized pieces 1/2 block firm tofu, cubedLeftover tahini, to serveRecipeTurn on the oven and heat to 180°C. Cover cauliflower and sweet potato with oil and add cumin only to cauliflower florets. Spread out evenly onto a baking tray, including leaves. Roast for 20-25 minutes until cooked through. Set aside. Meanwhile, cook the brown rice according to packet directions, then divide between four bowls.Heat oil in a frying pan over medium to high heat then add garlic and cook for 1 minute until soft. Add the tofu and green beans. Cook for another 4-5 minutes until tofu is slightly crisp and the beans are still slightly crunchy.To serve, divide the roast cauliflower and sweet potato between the four bowls. Top with the sautéed garlic tofu and bean mixture, then drizzle the tahini over the top before serving. Closing ThoughtsVegetarian meals do not have to be boring or bland, especially for picky eaters. With the right flavours, textures, and a little creativity, veggies can be the star of the plate. Whether it is a crunchy salad, a hearty rice bowl, or a cheesy tortilla pizza, these meals make eating vegetables enjoyable. Try mixing things up, experimenting with different ingredients, and finding what works best. Who knows? Veggies might just become a new favourite.Get the latest tips, pro strategies, exclusive offers, and all the support you need!Click HereMeet Dr Nick FullerMy StoryAs a father, I know first-hand that raising healthy and happy children is tricky. Children are fussy, particularly at the end of the day when they are shattered. We also live in a society where companies seek to profit from what we feed our kids; incorrect and damaging advice is pushed on us and marketed towards our children, and we have no time.But with these recipes and resources, you and your children can enjoy simple and well-founded food and lifestyle choices for lifelong health.