Spring Tip Number 12 - How to get children to eat their veges...

This one also applies to those of us who find it hard to eat half a plate of vegetables at dinner time or you just need some ideas to increase your own vegetable intake. 

Grow your own vegetables - Vegetables are sure to taste better and be free from any harmful sprays or substances. Getting children involved with this will help them to be interested and more inclined to want to eat them when they hit the dinner table!

Be a role model - Children are more inclined to eat and enjoy vegetables if the adults of the family set a good example by making vegetables a part of every dinner. 

Include vegetables in dishes such as spaghetti bolognese, it is easy to grate in some carrot, zuchini and pumpkin and no one will be any the wiser.

Once children are old enough, it is a great idea to get them involved in the meal prep and cooking process. They are ging to be more likely to appreciate food that they have put time and effort into. 

Good Luck!

This weeks recipe is one packed full of vegetables but is really tasty and can be a side dish, a main meal (just add some chicken or other protein) or a lunch meal

Warm roasted vegetable salad

  • 500g sweet potato, peeled, cut into 4cm pieces

Dressing


  1. Preheat oven to 220°C/200°C fan-forced. Place potato, sweet potato, garlic and oil in a bowl. Toss well to combine. Place mixture, in a single layer, onto a large oven tray. Season with salt and pepper. Roast for 20 minutes.

  2. Turn potato and sweet potato. Add capsicum and red onion tray. Roast for 15  minutes then add pinenuts to vegetables to roast for a further 5 minutes or until vegetables are browned and tender. Set aside for 10 minutes to cool slightly.

  3. Meanwhile make dressing. Place lemon juice, oil, mustard and oregano in a screw-top jar. Secure lid. Shake well to combine.

  4. Place rocket, pine nuts and vegetables in a large bowl. Pour over dressing. Toss gently to combine. Serve. Enjoy!