Spring into action with these energising, healthy recipes!

Finding the time to make yummy, yet healthy, snacks and meals can be tough. Especially when your child likes to stay active and needs wholesome fuel to stay energised. If you’re running short on time and want something nutritious and delicious for your children, then look no further.

It’s always a good idea to have a supply of super simple recipes up your sleeve for when those hunger moans strike and these tasty recipes take less than 15 minutes to prepare. Annabel Karmel, leading children’s cookery author, has whipped up some tasty recipes for your family, guaranteed to put a spring in your child’s step. Perfect when there’s plenty of fun to be had during these longer days!

Fun, finger-food snacks and meals also double up as the perfect treats for post-nursery playdates too. After running amok and burning off serious energy in our Preschool Movement classes, children often need to re-fuel, so let them lunge at this selection of energy-boosting recipes.

Energising, healthy recipes for your children this spring:

Carrot, Cheese & Herb Muffins:

A homemade savoury muffin makes for a delicious snack for children and will help top up energy levels mid-afternoon. You can experiment with lots of different fillings and toppings, but we think these tasty carrot, cheese and herb muffins will be your new go-to!

Prep: 10 minutes

Cook: 18 minutes

Makes: 10 muffins
Suitable for freezing 

Ingredients

• 2 eggs
• 175g self-raising flour
• 1 tsp baking powder
• 100ml milk
• 100g carrot, peeled and grated
• 3 tbsp sunflower oil
• 1 tbsp chives, chopped
• 1 tbsp fresh basil chopped
• 6 spring onions, sliced
• 50g Parmesan cheese, grated

Method

1. Preheat the oven to 180C Fan.
2. Line a muffin tin with 10 muffin cases.
3. Whisk the egg, flour, baking powder, milk and oil together in a large bowl.
4. Add the carrot, herbs, spring onion and cheese and fold them together. Spoon into the cases.
5. Bake in the oven for 18 minutes until well-risen and lightly golden brown.

No Sugar Chocolate Orange Energy Balls

These mini energy balls are free of refined sugar and packed with lots of good-for-you ingredients, such as oats, seeds, nuts and dates that help release energy slowly throughout the day. This healthy snack is one the whole family will love and is ideal for both an at-home pick-me-up or to take out and about with you.

Prep: 15 minutes (excluding chill time) 

Makes: 15–20 balls 

Ingredients  

• 160g pitted dates, chopped 
• 160g cashew nuts  
• 100g raisins 
• 2 tbsp cocoa powder 
• ½ tsp orange extract 

To coat the balls (optional)

• Cocoa powder
• Desiccated coconut
• Chocolate sprinkles

Method 

1. Put all of the ingredients in a food processor with 4 tablespoons of boiling water and blitz until the mixture is finely chopped and well blended. 
2. Transfer the mixture to a bowl and shape it into 15–20 balls. 
3. Roll the balls in cocoa powder, desiccated coconut or chocolate sprinkles, as you wish. Chill on a plate in the fridge for at least 1 hour to firm up before eating. 
4. The balls will keep in an airtight container in the fridge for up to 1 week. 

Tasty Beef Quesadillas

Make carb-based or protein-packed dishes available for lunch as it will give your family an important slow release of energy, so they’re ready to take on the rest of the day.

They don’t have to be over complicated or time-consuming! Quesadillas are a fantastic option, plus children will love being tasked with filling and folding their own with lots of colourful veggies and tasty toppings.

Prep: 10 minutes

Cook: 15 minutes

Makes: 2 quesadillas

Ingredients  

• 1 tbsp sunflower oil
• 4 spring onions, sliced
• 75g courgette finely diced
• ½ red pepper, finely diced
• 110g lean minced beef
• 1 clove garlic, crushed
• 3 tbsp sweetcorn, drained
• 1 ½ tsp korma curry paste
• 1 tsp sundried tomato paste
• 40g Cheddar cheese, grated
• 4 small tortilla wraps

Method

1. Heat the oil in a frying pan. Add the spring onion, courgette and pepper. Fry for 2 minutes.
2. Add the beef and fry with the vegetables until browned. Add the garlic, sweetcorn, curry paste and sundried tomato paste. Stir and simmer for 4 minutes.
3. Put one tortilla wrap on a board. Spoon half of the mixture on top and spread it out to the edges. Sprinkle with half of the cheese. Top with another wrap. Repeat.
4. Heat a large frying pan until hot. Add the quesadilla and fry for a few minutes on both sides until golden crisp and the cheese has melted inside.
5. Remove from the heat and slice each quesadilla into 6 wedges.

Oven Baked Frittata

Eggs are packed with protein, iron, Vitamin D and essential omega-3 fatty acids, as well as lots more good stuff for your growing family. Serve for breakfast and they will help to kick start your little one’s day and keep them feeling fuller for longer meaning they’ll reach less for the sugary snacks.

Prep: 10 minutes

Cook: 40 minutes

Makes: 12 wedges

Ingredients

• 250g new potatoes
• 1 tbsp olive oil
• 1 onion, sliced
• 1 courgette, cut into slices
• 150g cherry tomatoes, quartered
• 6 large eggs
• 2 tbsp milk
• 50g grated cheddar cheese

Method

1. Preheat the oven to 180C (Fan). 
2. Line an 8.5‘’ square fixed bottom tin with non-stick paper.
3. Cook the new potatoes in boiling water for 15 minutes until tender. Drain and leave to cool for 10 minutes, then cut into slices.
4. Heat the oil in a frying pan. Add the onion and courgette and fry gently for 5 – 7 minutes until soft and lightly browned.  Add the tomatoes and potatoes and mix them together. Remove from the heat.
5. Beat the eggs, milk and cheese together in a bowl. Stir in the vegetables and then pour them into the tin.
6. Bake for 20 to 25 minutes until set in the middle and lightly golden. Leave to cool slightly, then slice into 12 wedges. Serve hot or cold.