Earlier this year I shared how Organix asked me to be a 'No Junk Mum' and join their 'No Junk Journey' this year. The aim of the campaign is to help parents make healthy food choices for their kids. It's had a big impact on how we've been eating as a family. If you follow me on Instagram you might have seen some of the healthy swaps I've made.
As well as avoiding processed food, we're eating a much wider range of fruit and vegetables. My boys are really into trying new things now. It's so great to see them exploring new foods and getting excited about it. They get a sticker for trying something new even if they decide don't like it.
I try to shop seasonally because fruit and veg that's in season always tastes better and it's cheaper as well. It's also more naturally grown. I now try to buy organic as much as possible as well, especially for the kids. The flavour is so much better, I'm amazed at how good organic carrots taste compared to regular ones.
Getting my boys to help in the kitchen encourages them to eat better. I let them choose fruit for their lunch boxes in the supermarket as well, they love that. They also love to watch You Tube videos showing how food is grown and harvested. It's great for kids to watch and learn about food in this way, and it's easy too.
It's important for kids to eat a variety of purple, green, yellow, red, orange and beige fruit and vegetables as the different colours contain specific nutrients they need to grow strong and healthy, for example, orange fruits and vegetables help keep eyes healthy and red ones can help keep blood pressure low.
I love this Simple Dahl recipe from Organix which is topped with roasted courgettes. Most of the ingredients are from the store cupboard and you can swap the courgettes with any vegetables you need to use up in the fridge. It also freezes well and can be eaten with rice, quinoa or on it's own. Great for weaning babies.
Simple Dahl: Serves 4 adults & 1 baby
- 1 large onion
- 2 tbsps coconut oil or olive oil
- 3 cloves garlic
- 1 inch piece fresh ginger
- 4 cardamom pods (optional)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 tsps curry powder
- 1 tsp turmeric
- 1 x 400ml can coconut milk
- 250g red lentils
- 300mls water
- 2 courgettes (or other vegetables - see notes)
- To serve (optional): brown rice or quinoa, squeeze of lime, fresh coriander
- Finely chop the onion and sauté in the oil in a large deep frying pan or saucepan over a low heat until soft.
- Crush the garlic and finely grate or chop the ginger, then add to the pan.
- Remove the seeds from the centre of the cardamom pods (if using) and grind with a pestle and mortar along with the cumin and coriander seeds (or use ground spice).
- Add the spices, coconut milk, lentils and water.
- Cook for 35-45 minutes until lentils are soft and the consistency has thickened.
- In the meantime, cook the rice according to pack instructions, usually about 20-25 minutes.
- Whilst the dahl is cooking, dice the courgettes and place on a baking tray with a drizzle of oil, then roast for 20-25 minutes at 200°C / 180°C fan / gas 6 until golden.
- Top the dahl with the roasted courgette and serve with fresh coriander and a squeeze of lime accompanied by brown rice or quinoa if desired.
Now over to you - I'd love to hear about your family’s food and healthy eating. Do you have any tips or tricks for encouraging your kids to eat a variety of fruit and vegetables? Comment below or tweet using #NoJunkJourney
Disclosure: This is the second in a series of sponsored posts for Organix. Words and opinions are my own. Recipe and images used with permission from Organix.