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2 Easy and Healthy After School Recipes

healthy-recipes-for-kids
EatPost Category - EatEat - Post Category - Eating InEating In - Post Category - RecipesRecipes

Fuss Free Easy to Cook Healthy Recipes

Mama of 2 boys and a self-taught Chef, Surabhi Sehgal juggles work with all that comes with motherhood and is often very pressed for time when it comes to preparing meals for her kids (there just isn’t enough time to do everything right, mamas?). On a mission to make sure her children are getting their daily dose of vitamins, these 2 healthy recipes are on her list of go-to favourites, incorporating plenty of colour and flavour plus the opportunity to let the kids help at creating them too. Enjoy!

rainbow-pasta-salad

Rainbow Pasta Salad

This is an easy recipe to make and ensures your littles get their daily dose of nutrition. Involve your kids in decorating the pasta, this way they will feel involved and proud to eat what they helped their mama make.

Preparation time: 20 minutes
Cooking time:
15 minutes

Serves 4
Ingredients:

  • 2 cups colourful bowtie pasta
  • 1 cup mixed peppers (cut into squares)
  • 2tbsp black olives (sliced)
  • 2tbsp toasted pine nuts
  • 100g feta cheese
  • 2tbsp pumpkin seeds
  • 1/4 tsp dried basil
  • 1/4tsp dried oregano
  • Chili flakes (optional/to taste)
  • 1/2tbsp lemon juice
  • 2 -3tbsp extra virgin olive oil
  • 5-6 garlic cloves (thinly sliced)
  • Fresh basil (handful)
  • Violas/edible flowers (optional/ handful)
  • Salt to taste

Instructions:

  1. Cook the pasta in well salted water till aldante.
  2. Drain and cool in a large salad bowl. Toss in a tsp of olive oil so it doesn’t stick together.
  3. In a small jug mix together lime juice, olive oil (1-2tbsp), dried herbs, chilly flakes and keep aside.
  4. Heat a skillet or a deep pan and add the one tbsp olive oil, when warm add the thinly sliced garlic cloves and fry on a medium flame for about a minute or until lightly browned and crisp.
  5. Add the pumpkin seeds, pinenuts, olives, peppers and garlic chips to the pasta and give it a good mix.
  6. Now the add the prepared dressing and toss it well.
  7. Transfer onto a serving plate (or if the using the same salad bowl, then clean the edges using a damp clean cloth or tissue) and top with feta cheese, fresh basil and edible flowers.
  8. This pasta can be prepared in advance and served as cold pasta too. Ensure to garnish just before serving

Tip: If you or your kids are gluten intolerant then use a gluten free version and replace regular pasta with brown rice pasta or quinoa pasta.

Feta-quinoa-stuffed-peppers

Quinoa and Ricotta Stuffed Peppers

A simple and colourful dish that can be served as an healthy evening meal and also double as beautiful plate during one of your home parties. Even makes for an impressive potluck dish.

Preparation time: 20 minutes
Cooking time:
30 minutes

Serves 4

Ingredients:

  • 1 pound sweet peppers
  • 1 cup quinoa
  • 3tbsp olive oil
  • 1 medium onion (finely chopped)
  • 50g ricotta cheese
  • 2tbsp pomegranate deseeded
  • 1 bunch cilantro/coriander leaves
  • 2tbsp cashews
  • 2tbsp raisins
  • 50g fresh mozzarella for garnish
  • 1tsp lemon juice (optional)
  • Salt to taste

Instructions:

  1. Preheat the oven at 350F or 175C .
  2. Line a baking tray with parchment paper and keep aside.
  3. Boil quinoa (as per package instructions) in salted water till cooked. Drain and keep aside.
  4. Slice the sweet peppers into two (lengthwise) and keep aside.
  5. Heat a pan or skillet, when hot add 1 tbsp olive oil, then add in the chopped onion and stir till lightly browned.
  6. Now add the drained quinoa and toss. Turn off the stove and let it cool. Once the quinoa is cooled and at room temperature add chopped cashews, raisins and ricotta to the quinoa.
  7. Stuff the peppers with this mixture. And place them on the lined baking tray.
  8. Drizzle the peppers with some olive oil (the remaining 2tbsp), salt and place the tray in the middle rack and bake for 20 minutes at 175c.
  9. Once cooked top transfer to serving plate and garnish with crumbled mozzarella, cilantro, pomegranate and a drizzle of lemon juice.

Note: Feta cheese can be used instead of ricotta and mozzarella. Substitute with 100g of feta cheese.

Keen for more recipes? Follow Surabhi’s Instagram page @su_la_table.

Happy cooking, mamas!

Feature image by Marco Verch on Flickr

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