Get your kids to eat anything

I have a tummy full of lunchbox muffins and a big smile on my face today!

Oh, how every parent longs to know how to get their kids to eat anything. From a family budgeting (and time) perspective it is a huge saver if everyone just eats the same food! Well, parents no longer have to wonder because thanks to the lovely Emily Leary, creator of award-winning food blog A Mummy Too we now have the tools at hand to make this happen.

Emily has written a bunch of delicious recipes and an easy to follow and effective 5 phase programme to show us how to unfussy even the fussiest child. Her book ‘How to get your kids to eat anything’ is out this week and guaranteed to be a big hit. I have been so privileged to be sent a copy of this book in advance to review and I have to tell you I absolutely love it.

 

 

A simple programme to get kids eating more variety

Let me tell you what I like most about Emily’s book. The pictures are superb, the recipes are straightforward and clear and they use ingredients you WILL have in your house. I have tried a few recipes now and they all work. The programme too is easy to follow and does not involve duping our kids to eat stuff they don’t want to (which I have never ever been comfortable with.) The programme gets kids excited about food, used to the unusual and really engaged in the process of being creative, respecting what they eat and being adventurous around food.

I think it is an absolutely wonderful book. Get your kids to eat anything solves a problem many parents face and does so in a way that is both respectful to kids and lots of fun. It is a winner! Get your kids to eat anything is out on March 21st and can be pre-ordered now.

I had a go at making the savoury lunchbox muffins from the book today and Emily has very kindly said I can share the recipe with you here.

Savoury lunchbox muffins – how to make them

I had a go at making the savoury lunch box muffins from the fab new book ‘Get your kids to eat anything.’

These muffins, packed with vegetables, are perfect to make at the weekend and then enjoy in packed lunches.

 

 

Here’s what need:

2 medium free-range eggs

150ml (5fl oz) whole milk

100ml (3½fl oz) olive oil

120g (4¼oz) Cheddar cheese, grated

2 teaspoons garlic granules

1 teaspoon dried sage or finely chopped sage leaves from your herb garden

1 teaspoon ground cumin

250g (9oz) frozen chopped vegetable mix

250g (9oz) self-raising flour

oil spray (if not using muffin cases)

salt and pepper

 

• Preheat the oven to 200C (400F), 180C fan, Gas Mark 6. Beat the eggs in a large bowl. Add the milk and olive oil and beat again. Next, stir in the cheese, garlic granules, sage, cumin and vegetables.
• Fold in the flour and some salt and pepper – the mixture will become stodgy, but don’t worry!
• Line a 12-hole nonstick muffin tray with muffin cases (or lightly spray each muffin hole with oil). Spoon the batter evenly into the muffin cases, making sure each one is level. Bake for 20–25 minutes, until golden on top.
• Cool for a few minutes in the tray, then transfer to a wire rack to cool completely.
• Store the muffins in an airtight container in the refrigerator.

 

TIP

• This basic muffin batter works well with almost any vegetables, fresh or frozen, as well as with chopped Quorn.

 

Here is my attempt (I think they turned out great and my kids just wolfed them down!)

Do let me know if you have a go at making these savoury lunchbox muffins and how you get on.

 

Further reading

You might also like my post on packed lunch ideas for kids who hate sandwiches