Charlotte Stirling-Reed (@sr_nutrition), author of How to Feed Your Toddler, has 3 recipes your fussy eater will love!
Almost all parents will struggle with phases of fussy eating or food refusal during the toddler years. In toddlerhood, growth rate slows and “food neophobia” tends to kick in – which means little ones being sceptical of new foods. It’s so common, but, of course, quite frustrating to manage. Especially when it comes to thinking of what to feed them.
Having a few quick, simple and nutritious meals that are also likely to be popular with most picky eaters can be such a saviour for parents. These are some of my favourite tried and tested recipes that can win over even the fussiest child!
Easy Cheesy Pie
Serves 1-2 toddlers and 1 adult
This recipe is an absolute staple in our household. It’s so easy to throw together and uses ingredients many families tend to have in the cupboard. Once you’ve boiled the potatoes, you can just throw everything together in a dish in the oven and it’s ready! Grated, melted cheese tends to be popular with lots of kids.
Ingredients:
1 very large baking potato, peeled and chopped into even chunks
50g cheese, grated (or use a sprinkling of nutritional yeast)
Grind of black pepper
Dried or fresh herbs – parsley and garlic granules work well
1 spring onion, diced
4 cherry tomatoes, quartered
1 small handful of frozen peas and/or sweetcorn
Tip: If you don’t have these veggies – use whatever you have. I’ve made it with chopped mushrooms, and chopped green beans steamed in the potato water, and it’s worked just as well!
Method:
Pre-heat the oven to 180°C
Boil the chopped potatoes in a large pan for 12-15 minutes, until soft enough to slide into with a knife. (You can also add other veggies such as carrots and green beans to the pan, if you like.)
Drain potatoes and return to the pot. Add most of the cheese, the ground black pepper and herbs and mash well with a potato masher.
Add the rest of the ingredients (except the remaining cheese) and stir into the mash.
Scoop all the mixture into little ramekins or into a large, oven proof dish, and then sprinkle the remaining cheese on top.
Bake in the oven for around 20 minutes or until the top is beginning to brown.
Leave to cool before serving. Serve along with iron or protein-rich foods, such as beans, eggs, fish or meat.
Pitta Pizzas
Serves 2 toddlers and 2 adults
These are another one of my go-to recipes when I’m short on time or if my kids have been going through a particularly fussy phase. They’re so easy to prepare, are a well-balanced meal and can be adapted to use whatever you have in the cupboard. They can also be a fab way to get kids involved in the prep, which can sometimes help them to be a little more interested in the meal!
Ingredients:
4 wholemeal pittas
2 tablespoons of tomato puree
3 tablespoons water
Selection of pizza toppings such as tuna, ham, sweetcorn, mushrooms, cherry tomatoes, pineapple, olives, spinach leaves
100g cheese of choice – cheddar and mozzarella work well
Method:
Turn on the grill.
Warm the pittas for 30 seconds or so in a toaster.
Mix the puree with water and stir well, then spread the tomato puree mix onto the warm pitta breads.
Spread out your selected toppings on top of the tomato puree mix.
Add the grated cheese to the top, spread it out and pop under the grill for 5 minutes or until they have browned a little and the cheese has melted.
Nuggets & Herby Chips
Serves 2 toddlers and 2 adults
Almost all children love chicken nuggets and chips! This recipe is perfect for fussy eaters, and it’s also a perfectly balanced, nutritious meal for little ones. It does take a little extra time to cook, but older kids can get involved with the prep – just be prepared for a little extra mess. You can easily swap out the chicken for tofu or fish – both work just as well.
Ingredients:
3 large baking potatoes (approx. 800g)
150g breadcrumbs (shop-bought or homemade)
1 tsp smoked sweet paprika
2 large free-range eggs, beaten, or 2 chia seed eggs (mix 1 tbsp of chia seeds with 3 tbsp of warm water for every whole egg and leave to one side for 5 minutes to thicken)
3 tbsp olive oil
½ tbsp mixed dried herbs
2 large skinless and boneless chicken breasts, or 2 white fish fillets, or 280g firm tofu, cut into 3cm chunks
Cooked broccoli, to serve
Method:
Pre-heat the oven to 200°C/180°C fan.
Bring a large pan of water to the boil. Cut the potatoes into 2cm finger shaped chips. Add the potatoes to the water and boil for 6-8 minutes. Drain and steam dry for 2 minutes.
While the potato cooks, get two bowls. Place the breadcrumbs and paprika into one, and the beaten eggs or chia mixture into the other.
Line a roasting tin with greaseproof paper.
Pour the oil into the roasting tin, add the chips, cover with the mixed herbs and give it a good mix up to coat the chips in the herbs and oil.
Cook in the oven for 30-40 minutes, until golden and crisp, turning halfway.
Dip the chicken, fish or tofu into the egg mixture, shaking off any excess, then dip into the breadcrumbs. Pat and squash the chicken, fish or tofu to flatten and make sure all sides are covered.
Add the chicken to a baking tray in one layer and bake for 10-15 minutes, until cooked through.
Serve the nuggets and chips with some cooked broccoli or other veg as desired.
Charlotte Stirling-Reed is ‘The Baby & Child Nutritionist’ and is a Registered Nutritionist with the Association for Nutrition. Charlotte is also an author and mum to little foodies Raffy and Adaline, and owner of consultancy, SR Nutrition. It’s her mission to give parents confidence in feeding their children. Find her on Instagram @sr_nutrition
For more advice on feeding your toddler, and lots of easy-to-follow recipes, her bestselling book How to Feed Your Toddler is available to buy now.
