Vegetables are the most important part of a child's diet. Nutritionists believe that children from one to four years old need to consume up to 350 g of vegetables per day - raw or thermally processed.
Vegetables can be added to salads, boiled, baked or stewed. And if the baby is hungry, and the main meal is still far away, then it is better to offer him a slice of cucumber or carrot rather than sweet cookies. After all, vegetables are healthy and low in calories, so they don’t interrupt your appetite for a long time.
With a little imagination, any mother can prepare many original, appetizing and healthy dishes from vegetables. Moreover, they are good not only for their taste. Vegetable dishes can be intricately decorated before serving. For example, due to the fact that among the usual fruits you will find almost all the colors of the rainbow! This quality is especially good to use when preparing dishes for children who are capricious while eating.
Try to make your baby’s vegetable menu bright and tasty! It is especially important to do this in the spring, during the period of vitamin deficiency and lack of other useful substances.
Vegetable dishes: green vitamins
Pediatricians recommend starting complementary feeding with green vegetables - zucchini or broccoli. But don’t let these vegetables be associated only with your baby’s first purees! They can be used to prepare a delicious lunch for the whole family. Zucchini contains calcium, magnesium, iron and potassium, and pectins are useful for metabolism.
Broccoli also contains vitamins A, C and B, as well as beta-carotene, which is important for children’s bodies.
These vegetables make an excellent side dish for a meat or fish dish. Broccoli can be boiled, and zucchini can be baked in the oven or stewed with onions. You can put a lawn on a plate from ready-made green vegetables, and a stump from meat or fish.
Also, zucchini and broccoli will make a delicious and tender puree soup. And don't forget to sprinkle it with small golden crackers.
Orange carrot dishes
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Carrots have a whole range of vitamins (A, C, B, D, E), minerals and trace elements. Carrots contain a low amount of cellulose, so they are recommended for baby and diet food.
Carrots are delicious both raw and cooked. For a snack, offer your baby carrots, cut into strips. The circles go very well with meatballs or steamed cutlets. Or you can boil carrot pieces and decorate any dish with them.
No soup is complete without carrots. If the baby likes the orange root vegetable, cut it into cubes, but if the baby is picky, grate it.
Don’t forget that carrot juice is considered one of the healthiest and most delicious. It can be served alone or mixed with other fruit juices. It is useful to add a little cream there.
Purple beet dishes
Beets are a valuable source of vitamins C, PP and B, as well as copper and phosphorus. It normalizes intestinal function, which means it helps the baby get rid of constipation. Beetroot and other most common vegetables - potatoes, cabbage, carrots, onions, tomatoes - make a delicious borscht.
Or make a delicious salad for your baby. To do this, grate the boiled beets on a fine grater, add grated cheese and a boiled quail egg. Season the salad with low-fat sour cream, garnish with a sprig of herbs and sprinkle with pine nuts. However, it is worth remembering: although beets are incredibly healthy, they contain quite coarse fiber, and their mineral composition puts a lot of stress on the child’s kidneys.
Onions come in purple too! Moreover, it is sweeter and in small quantities suitable for children's dishes.
Vegetable rainbow on a plate
You can use several different colored vegetables in your cooking. Bake them according to the ratatouille principle: layer slices of zucchini, tomato, sweet pepper, carrots and onions. If desired, between the layers of vegetables you can put a layer of minced meat - chicken or meat.
A side dish of rice will be tastier if you add finely chopped pieces of red, yellow, green sweet pepper, previously sautéed in olive oil. The side dish will turn out bright, appetizing and unusual!
Brightly colored vegetables can “tint up” any familiar dish. For example, add a little greens chopped in a blender to the cottage cheese, add a little salt - and you get a green curd mass. Only now it’s better not to eat it with a spoon, but to spread it on a piece of bread.
In general, be creative and create every day. And not only cook, but also eat delicious and healthy vegetables and fruits with pleasure. After all, a child learns everything by watching his parents. And if you yourself love vegetables, then your child will gobble them up on both cheeks.
Note to mom
Vegetables are low in calories and do not need to be strictly dosed. The restriction is imposed only on potatoes, which, although rich in amino acids, proteins, potassium and phosphorus, contain a lot of starch.
1. Rice porridge with meat:
Ingredients:
- Meat - 100 gr.
- Rice groats - 3 tbsp.
- Butter - a small piece.
- Salt - a pinch.
In this version, the porridge is suitable for children from 1 year of age. Children at this age already cope well with grains of rice, but chewing red meat is still a bit difficult, so it is better to twist it. We also do not add any fried ingredients or excess fat to the porridge.
For kids, you can also cook sweet porridge with prunes or pumpkin and zucchini from rice.
Recipe for rice porridge with meat:
1. Products for porridge: 100-150 gr. fresh meat, 3 tbsp. rice, a piece of butter for dressing and salt.
2. Separate the meat from the films and cut into pieces. The smaller the pieces, the faster they will cook.
3. Boil the meat until cooked. About 1 hour.
4. Rinse the rice.
5. Boil over low heat until cooked. It cooks for about 20 minutes.
6. Twist the finished pieces of meat a couple of times in a meat grinder.
7. Mix boiled rice with twisted meat. Cook everything together for 3 minutes.
8. Season with butter and serve.
Bon appetit!
On a note:
For this porridge, you can use whole grain or broken rice. If it is more convenient for your child to eat smaller pieces, use broken rice.
If your child has a positive attitude towards greens, you can add them to the porridge.
For infants, you can prepare a similar dish, only with milk in the form of puree.
2. Cauliflower casserole
Ingredients:
- Cauliflower - 1 cup (or 2 cups)
- Hard cheese - 70 gr.
- Rusks - 1 tbsp.
- Milk - 2 tbsp.
- Oil drain. - 1 tbsp.
Cauliflower, unlike white cabbage, does not cause allergies, so it is recommended to prepare it for infants in the form of a puree. Children from one year old can no longer grind it, but simply boil it in water or in a double boiler. Two-year-old children can already serve it in various versions (boiled, stewed, baked), one of which is cauliflower casserole with cheese. This simple and light vegetable dish is perfect as a second course for lunch or dinner.
Cauliflower Casserole with Cheese -
Preparation:
1. Wash the cauliflower and separate it into inflorescences. Place in a saucepan with water, add salt and let simmer for 7 minutes.
2. Meanwhile, prepare the cheese sauce. To do this, grate a piece of cheese and add a tablespoon. crackers.
3. Pour in two tablespoons of milk.
4. Add st. a spoonful of soft (melted in the microwave or simply melted in the heat) butter and mix everything together.
5. Place the boiled cauliflower in a colander to drain the water. After this, place the cabbage in a mold with high edges and pour cheese sauce on top.
6. Place the pan in the oven for about 15-20 minutes until golden brown. Serve warm with herbs.
3.Curd steam soufflé
A tender and amazingly tasty dish for children. It just melts in your mouth! For children over one year old, you can add raisins and marmalade to the soufflé. With these sweet additives, the curd soufflé turns out even tastier!
Ingredients:
- cottage cheese – 600 gr.
- semolina – 1/2 cup
- water – 1 glass
- granulated sugar – 2 tbsp.
- vanilla sugar – 1/2 tsp.
- butter – 2 tbsp. l.
- vegetable oil – 1 tbsp.
- egg – 1 pc.
- seedless raisins – 1/2 cup
- berry or fruit syrup - 6 tbsp.
The amount of marmalade should be according to taste and as desired - to decorate the dish when serving.
Curd steam soufflé, recipe:
To prepare the curd mass, you will need a saucepan with a capacity of 3 liters.
Boil semolina in water until a thick porridge is obtained. Remove from heat and cool.
Grind the cottage cheese to a homogeneous mushy mass, place in a bowl with semolina porridge. Mix thoroughly until smooth.
Break the egg, separate the white from the yolk.
Heat the butter until liquid.
Add the yolk to the resulting curd mass, pour in the butter, add vanilla sugar and granulated sugar, add raisins.
Mix the resulting mixture thoroughly again.
For further preparation you will need round deep molds.
Grease the molds with vegetable oil and place the prepared curd mass in them.
Place the mold in the pan, add water and cook for 15-20 minutes.
Remove the molds from steam. Cool.
You can serve in forms if they have a decorative appearance, or the product can be transferred to plates.
Before serving, pour syrup over the soufflé and place marmalade on top of the syrup for decoration and as a seasoning.
The curd soufflé is ready!
4.Zucchini casserole
Tender, tasty, low-fat, affordable casserole - a godsend for dinner for the whole family
Ingredients:
- 400 g zucchini,
- 100 g cheese,
- 2 eggs,
- 100 g sour cream,
- 0.5 tsp slaked soda,
- 150 g flour,
- greenery,
- 0.5 tsp salt.,
- pepper.
Grate the zucchini and squeeze thoroughly. Chop or grate the cheese very finely, chop the herbs. Mix soda with sour cream, leave for 5 minutes, add eggs, salt, pepper, beat with a fork, add flour, mix. Then put cheese, zucchini and herbs there, mix and pour into a small-diameter mold (grease). Bake for 40-50 minutes at 180 degrees.
5.Cauliflower puree soup
Ingredients:
- Cauliflower inflorescences - 20-25 inflorescences
- Potatoes - 4 pcs. little ones.
- Rice - 3 or 4 tbsp. rice
- Cream - 100 ml. (instead of cream, you can add 2-3 tbsp sour cream)
- Salt - to taste
- Drain. butter - piece
Cauliflower is a dietary and healthy product. It got its name from its inflorescences that resemble flowers. And not at all because of the multi-colored color, as you might think without seeing or knowing this product.
It can be introduced into complementary foods for children up to one year old, unlike white cabbage. Because it is softer and does not cause colic in the stomach. It also helps maintain normal bowel movements.
For the first feeding, just cauliflower puree is suitable, after which you can try cabbage puree with carrots. And from the age of 1, a child can prepare a delicate creamy soup made from mashed cauliflower and potatoes. The photo recipe for which is posted below.
Preparation:
1. The main component in this soup is cauliflower, so we take a little more of it than other products. We will also prepare potatoes, rice, cream, a piece of butter and salt. If you don’t have cream on hand, sour cream will do (about 3 tablespoons). This amount of product is enough for 5-6 servings. If you need a smaller amount, reduce the products in proportion to each other.
2. Separate the cauliflower into inflorescences. Cut the potatoes into small cubes. Place the vegetables in a saucepan with water and cook until tender. Approximately 20-25 min.
3. Boil rice in a separate pan.
4. From the pan in which the vegetables were boiled, pour the broth into a glass. We will still need it. Add boiled rice to the boiled vegetables and puree with a blender.
5. You should get such a homogeneous mass. Add salt to taste.
6. Add a piece of butter and cream. Stir.
7. The puree soup will become such a light color. Adjust the thickness of the soup yourself. If it seems too thick, add the vegetable broth that was drained earlier.
8. For young children, soup is best served as is, without any additions.
9. For older children, it is better to serve cauliflower puree soup with breadcrumbs. In this option, there is a greater chance that the dish will be eaten. You can also sprinkle the soup with herbs or parsley leaves.
6.Chicken pudding
Ingredients:
- 1. Chicken (pulp) – 100 g
- 2. Wheat bread – 10 g
- 3. Butter – 1\2 teaspoons
- 4. Milk – ¼ cup
- 5. Egg – 1 pc.
- 6. Salt solution – ¼ teaspoon
Preparation.
Take a piece of boneless chicken, rinse with cold water, and pass through a meat grinder. Scroll through a meat grinder a second time along with white stale wheat bread, previously soaked in 1 tablespoon of milk. This mass must be rubbed through a sieve and diluted with the rest of the milk to a thick paste. Then add raw egg yolk and salt solution. Beat the whites into a strong foam and add them, stirring carefully. Place the entire resulting mass in a small mug, thickly greased with oil.
Place the mug in a pan half-filled with boiling water, cover the pan with a lid, put on the stove and cook for 40 minutes.
Meat puddings made from chicken, veal, and liver can be served with potato or vegetable puree.
7.SOUP WITH EGG
Ingredients:
- 1. ½ onion;
- 2. 2 pcs. potatoes;
- 3. 1 carrot;
- 4. 2 – 4 pcs. quail eggs
1. Peel and wash the onion. Use half and cut it into small cubes. Wash and peel the carrots, and also cut them into cubes.
2. My eldest daughter prefers grated carrots, so I often grate them using a coarse grater.
3. Peel, wash and cut the potatoes into cubes.
4. Pour 500-600 ml into the pan. water (depending on what kind of soup your baby likes, thinner or thicker). Bring to a boil. Throw onions and carrots into boiling water. If you are making grated carrots, then add only onions. After 10 minutes, add potatoes.
5. After 15 minutes, add grated carrots, if you did not add diced carrots. You can also add a little baby pasta to the soup - 1 tablespoon if you want a thicker soup.
6. Don't forget that we will not cook with a boiled egg, but soup with a raw egg. If your child likes a thinner soup, then take 2 eggs; if it is thick, then 4. Break the eggs into a bowl and stir with a fork.
7. Now we just have to figure out how to add an egg to the soup. 15-20 minutes after adding potatoes to the soup, pour in the eggs. Pour the eggs very slowly into the boiling soup and stir thoroughly with a fork to form small flakes. Bring the soup with the egg to a boil and remove from the heat. Cool slightly and pour into a plate. Add unrefined oil to the plate, you can add separately cooked meat. Bon appetit!
8.Children's meatballs
Ingredients:
- Minced meat - 500 g.
- 1 egg
- 1 onion
- Bread - 100 gr.
- Rice - 100 gr.
- Carrots - 1 pc.
- 0.5 cups milk
- Salt to taste
1. Mix the minced meat with finely chopped onion and grated carrots.
2. Soak bread and rice in milk, boil a little, mix with minced meat
3. Add the egg to the minced meat, salt to taste
4. Shape and steam the breasts until ready (this will be convenient to do in a slow cooker)
Vegetables, mashed potatoes or pasta are perfect as a side dish.
For older kids, meatball sauce would be a great addition. It can be prepared by frying onions and carrots with tomato paste.
9.Fish soup
Ingredients:
- fish fillet - 150 g (hake, salmon, trout or pollock are suitable)
- 1/2 medium onion
- 1 small carrot
- 1 medium potato
- sour cream
- salt and herbs to taste
1. Place the fillet in a small saucepan, add water (1.5-2 cups), put on fire, add a little salt
2. When the fish is cooked, put it on a separate plate and strain the broth.
3. Finely chop the potatoes and onions, grate the carrots on a fine grater, and put them in the broth to cook. If the soup seems runny, you can add a little rice.
4. When the vegetables are cooked, add the fish again and grind everything with a blender.
5. Serve with sour cream and herbs
10.Mashed potatoes
Ingredients:
- Rub 100-120 g of boiled hot potatoes through a sieve (you can use a blender), gradually add a little (up to 20 ml) hot boiled milk to the resulting mass, stirring continuously.
Beat the mixture until a homogeneous fluffy mass is obtained. Place the puree on a plate and pour over the melted butter.
11.Carrot puree
Ingredients:
Wash, peel, chop 100 g of carrots, put in a saucepan, pour a little boiling water, add half a teaspoon of sugar, cover with a lid and put on low heat. Simmer for 30-40 minutes, stirring and adding water little by little, until the carrots are soft. Then rub the hot carrots through a sieve, pour in 1/4 cup of hot milk, and boil. When serving, add 1/2 tsp. butter.
12. Boiled pumpkin
Cut the peeled pumpkin into cubes, place in a saucepan, add a small amount of boiling water, add a little salt and cook until tender. Cool the cooked pumpkin until warm (you can mix it with other vegetables, fruits or cereals), rub it through a sieve and offer it to your child.
13. Pumpkin stewed with apples
Ingredients:
- Place 200 g of finely chopped peeled pumpkin in a frying pan,
- add 100-150 g of peeled and finely chopped apples,
- a little salt and
- 1-2 tsp. Sahara,
- 1-1.5 tsp. butter,
- up to 100 ml of water and simmer until cooked, then cool until warm and rub through a sieve. You can pour a little jelly over the finished dish.
14.Assorted vegetable puree
Finely chop the carrots and cabbage, simmer covered in a small amount of water until half cooked, add chopped potatoes and simmer all together for another 30 minutes. Then grate the vegetables, including the added green peas, while hot, then add a little hot milk and salt to the mixture. Stir everything well, bring to a boil and, after removing from the stove, beat so that the puree is fluffy and without lumps. Season the finished puree with 1 tsp. butter.
15. Rice and carrot soufflé (in the absence of allergic reactions to eggs)
From 1 tbsp. sorted and washed rice, cook a slightly viscous porridge in water. Add 1 tsp to it. melted butter, 1/2 egg yolk, mashed with 1 tsp. granulated sugar in 25-30 ml of boiled milk, 1/4-1/2 carrots, grated on a fine grater. Mix everything well and carefully add 1/2 of the whipped protein into the resulting mass. Transfer to a greased mold and place in a water bath for 35-40 minutes (on a wire rack in a pan of boiling water).
There may also be other options for soufflé made from vegetables and cereals: semolina, pumpkin and zucchini (2 tablespoons of grated vegetables instead of carrots).
16. Omelet stuffed with meat
Ingredients:
- 50 g boiled ground meat
- 1 egg
- 1/2 coffee cup milk
- a piece of butter the size of a hazelnut
- 1 tbsp. spoon of pureed boiled vegetables from soup
- parsley
- 1 tbsp. spoon of tomato juice
Grind the egg yolks with salt and butter, add the whipped whites. Grease a saucepan with oil, pour the beaten eggs into it, immerse it in another vessel with water, cover with a lid and place in a very hot oven for 10 minutes.
Flip the finished omelette onto a plate, place the ground meat and vegetables on it, roll it up and pour tomato juice over it.
17.Krupenik
This recipe is a real find for moms! When children become very picky and capricious, when you don’t want porridge, but are tired of cottage cheese))
Ingredients:
- children's curd "Agusha" - 50 g,
- buckwheat - 4 tbsp. spoons,
- butter - 1 teaspoon,
- sour cream - 2 teaspoons,
- quail egg - 1 pc.,
- ground crackers - 10 g.
Take, wash and put buckwheat in a pan. Put it on high heat, and after the water boils, turn it to low heat and cook for about 25 minutes. Grind buckwheat porridge using a blender. Thoroughly mix buckwheat porridge with baby cottage cheese, add a raw egg and 1/2 teaspoon of butter. Transfer the resulting mass into a greased form, sprinkle with ground breadcrumbs, smooth the surface and grease with sour cream. Bake for about 25 minutes (at 180 degrees).
18. Steamed cheesecakes
Ingredients:
- Cottage cheese – 200 g (ideally, homemade)
- flour – 4 tbsp. l.
- egg – 1 pc. (instead of chicken, you can take 2-3 quail)
- sugar – 4 tbsp. l.
1. Add egg and sugar to the cottage cheese, mix thoroughly until smooth.
2. Add flour and mix again. It is better to add flour gradually so as not to overdo it: when the mass takes on the consistency of dough and begins to stick to your hands, this will mean that there is enough flour
3. Pinch off small pieces from a single piece of dough, roll into small balls and place them in a steamer at a short distance from each other so that they do not stick together.
4. Steam for 30 minutes.
19.Glazed cheese curds
Make this delicacy with your kids together! Delicious and no “eats”!!!
Required:
- Cottage cheese (cottage cheese must be taken dry) - 400 g
- Butter - 25 g
- Cream (30% fat, but
LAZY CABBAGED CABBAGE*
Pass the meat through a meat grinder, grate the cabbage on a vegetable grater, finely chop the onion. Mix everything, add rice boiled until half cooked, a little salt, and a raw egg. Mix thoroughly again, divide into flat cakes, roll in flour and fry in vegetable oil. Place the cabbage rolls in a shallow pan, add tomato paste diluted with hot water, and simmer for 30 minutes. At the end of stewing, add sour cream. Meat - 50 g, cabbage - 50 g, onion - 5 g, rice - 10 g, eggs - 1/3 pcs., vegetable oil - 5 g, tomato paste - 4 g, sour cream - 10 g, water - 70 ml .
CARROT-APPLE BITS**
Add semolina to grated carrots boiled in a small amount of milk, stir and cook for another 10 minutes. Finely chop the peeled apples, mix with carrots, add sugar, raw egg, mix. Form the carrot-apple mixture into balls, pour in sour cream sauce and bake in the oven. Carrots - 150 g, apples - 50 g, semolina - 16 g, eggs - 1/4 pcs, sour cream sauce - 30 g, sugar - 10 g.
CABBAGE ZRAZA WITH APPLES**
Chop the cabbage and boil until tender in a small amount of milk, squeeze, and pass through a meat grinder. Pour semolina into the broth, combine with minced cabbage, add a raw egg, mix and form flat cakes, putting chopped apples in the middle. Bring the edges of the flatbreads together and, giving them an oval shape, roll in breadcrumbs. Stew zrazy in butter or vegetable oil. Cabbage - 100 g, semolina - 8 g, eggs - 1/4 pcs., apples - 40 g, butter or vegetable oil - 5 g, crackers - 3 g.
POTATO ZRAZI WITH CABBAGE**
Boil the potatoes, peel them, pass them through a meat grinder while hot, add flour, egg, mix. Divide the mass into oval cakes, put chopped cabbage in the middle of each (simmer it with chopped onion and butter and mix with chopped, hard-boiled egg). Connect the edges of the flatbreads, transfer to a greased frying pan, place a piece of butter on top of each and bake in the oven. Serve with sour cream. Potatoes - 150 g, cabbage - 80 g, onions - 10 g, eggs - 1 pc., flour - 5 g, butter - 10 g,
POTATO ZRAZI WITH VEGETABLES**
Pass the boiled potatoes hot through a meat grinder, add flour, egg, mix, cut into thin flat cakes, put vegetable filling in the middle of each, and join the edges. Give the zrazas the shape of a pie, transfer to a frying pan greased with vegetable oil, pour sour cream on top, sprinkle with grated cheese and bake in the oven. For the filling, add finely chopped cabbage, carrots, and onions with a small amount of water, salt, add sour cream and simmer under the lid until tender. When the vegetables have cooled, add chopped herbs and stir. Potatoes - 100 g, carrots - 30 g, cabbage - 30 g, onions - 10 g, eggs - 1/2 pcs., flour - 8 g, sour cream - 20 g, cheese - 10 g, vegetable oil - 5 g, greens - 3 years
CARROT ZRAZA BAKED WITH COOK**
Add semolina to chopped carrots, poached in milk until tender, stir and cook for 10 minutes. When the carrots have cooled slightly, add the egg, salt and mix. Form small cakes from the carrot mass, put grated cottage cheese mixed with sugar and egg in the middle of each, connect the edges of the cakes, give them an oval shape, roll in flour and bake in the oven. Drizzle with melted butter before serving. Carrots - 150 g, cottage cheese - 50 g, semolina - 15 g, milk - 30 ml, eggs - 1/2 pcs, sugar - 3 g, flour - 5 g, butter - 3 g.
POTATO Dumplings
Boil the peeled potatoes, cool, pass through a meat grinder, add semolina, flour, eggs, stir until smooth, roll into oblong sausages and boil them, lowering them into boiling water. Serve with sour cream. Potatoes - 200 g, semolina - 10 g, eggs - 1/4 pcs., flour - 5 g, sour cream - 10 g.
VEGETABLES IN MILK SAUCE**
Simmer separately in a small amount of water diced carrots, turnips or rutabaga, pumpkin or zucchini, white cabbage or cauliflower. Then combine the vegetables, add green peas, sugar, salt, pour in milk sauce and boil for several minutes. When serving, add butter. Carrots - 40 g, cabbage - 40 g, turnip (rutabaga) - 30 g, pumpkin (zucchini) - 40 g, milk sauce - 70 g, butter - 5 g.
EGGPLANT PATE
Bake the eggplants in the oven, peel them, rub the pulp through a sieve, add vegetable oil or lemon juice to it. Eggplants - 100 g, vegetable oil - 10 g, lemon juice - 3 g.
BEAN PATE**
Rinse the beans and boil until tender, then pass through a meat grinder, add finely chopped onions sautéed in vegetable oil, add salt and mix. Beans - 75 g, onions - 5 g, vegetable oil - 10 g.
BAKED CARROTT AND APPLE PUDDING**
Pass the boiled carrots through a meat grinder and combine with grated peeled apples and semolina porridge, add the egg yolk, mashed with sugar, mix, add the whipped white. Transfer the mixture into a mold greased with butter and bake in the oven. When serving, pour over fruit or berry syrup. Carrots - 100 g, apples - 50 g, semolina - 10 g, milk - 100 ml, eggs - !/2 pcs., syrup - 30 g, butter - 5 g.
STEAM CARROT-APPLE PUDDING
Simmer finely chopped carrots for 10-15 minutes in a small amount of water, then add chopped peeled apples and simmer over low heat for another 5-10 minutes. Rub the boiled carrots and apples through a sieve, add milk, sugar, bring to a boil, add semolina, stirring continuously, and cook for another 10-12 minutes. When the mixture has cooled slightly, add the egg yolks, then carefully fold in the whipped whites. Transfer the mixture into a greased form and steam. When serving, pour over butter and sour cream. Carrots - 100 g, apples - 75 g, sugar - 10 g, semolina - 10 g, eggs - 1/4 pcs, milk - 40 ml, butter - 5 g.
PUMPKIN-APPLE PUDDING**
Finely chop the peeled pumpkin and simmer in milk until half cooked. Add the chopped peeled apple and continue to simmer until the pumpkin is completely cooked, then slowly add the semolina, stirring, and cook over low heat for 10 minutes. When the mixture has cooled, add the egg yolk, stir, add the beaten egg white, place in a greased pan and bake in the oven for 10-15 minutes. When serving, pour over butter. Pumpkin - 100 g, apples - 75 g, milk - 50 ml, semolina - 10 g, eggs - 1 pc., butter - 6 g, sugar - 8 g.
MASHED POTATOES
Boil the peeled, washed potatoes in water or steam, or bake in the oven. Mash hot potatoes with a pestle, add butter and hot boiled milk, a little salt. Mix everything thoroughly and beat. Potatoes - 150 g, milk - 50 ml, butter - 5 g.
MASHED POTATOES WITH CARROTS
Simmer carrots cut into small pieces in a small amount of water. Boil the potatoes and while hot, rub together with the carrots through a sieve. Salt the puree, add butter, hot boiled milk, stir and beat until it becomes fluffy. Potatoes - 150 g, carrots - 40 g, milk - 50 ml, butter - 5t,
CARROT PUREE
Chop the washed and peeled carrots, pour in a small amount of boiling water, add sugar and simmer under the lid over low heat for 30-40 minutes, stirring and adding boiling water if necessary. When the carrots become soft, rub them through a sieve, pour in hot milk, add salt and boil for another 2-3 minutes. When serving, season with butter or vegetable oil. Carrots - 120 g, milk - 30 ml, sugar - 5 g, butter - 5 t.
COMPLETE VEGETABLE PUREE
Simmer the carrots, cabbage and rutabaga in a small amount of water under the lid until half cooked, then add the chopped potatoes and simmer all together for another 30 minutes. 10 minutes before the end of stewing, add green peas. Grate the stewed vegetables while hot, add salt, pour in hot milk, stir, and boil. After removing from the stove, beat the puree until fluffy and season with butter. Potatoes - 70 g, carrots - 40 g, cabbage - 30 g, rutabaga - 20 g, green peas - 20 g, milk - 10 ml, butter - 5 g.
BEET PUREE
Peel the boiled beets, pass through a meat grinder, add vegetable oil, a little lemon juice, salt and heat under the lid. When serving the puree, pour sour cream over it and sprinkle with chopped herbs. Beets - 100 g, sour cream - 10 g, vegetable oil - 3 g, greens - 2 g.
BEET PUREE WITH APPLES
Boil the beets, peel them, pass through a meat grinder, add finely grated apple and sugar, mix, season with butter and simmer over low heat for 8-10 minutes. When serving, pour sour cream over the puree. Beets - 80 g, apples - 60 g, sour cream - 10 g, sugar - 8 g, butter - 5 g.
PUMPKIN PUREE
Cut the pumpkin, peeled from skin and seeds, into pieces and simmer with butter without adding water until tender. Then rub hot through a sieve, add milk sauce, bring to a boil. Before serving, add butter. Pumpkin - 150 g, milk sauce - 50 g, butter - 5 g.
PUMPKIN PUREE WITH Apricots**
Stew peeled and diced pumpkin in sour cream. Boil dried apricots in a small amount of water, season with sugar and flour, ground with butter, combine with pumpkin. Bring the puree to a boil, stir until smooth. Pumpkin - 150 g, sour cream - 40 g, dried apricots - 40 g, sugar - 15 g, flour - 5 g, butter - 5 g.
PUMPKIN PUREE WITH APPLES
Cut the peeled pumpkin into slices and cook in a sealed container with a small amount of water until soft. Then add the peeled, sliced apples and continue cooking until tender, stirring frequently. Rub the boiled pumpkin and apples through a sieve, add sugar, butter and bring to a boil. Pumpkin - 100 g, apples - - 50 g, water - - 30 ml, sugar - - 8 g, butter - 5 g.
VEGETABLE RAGU**
Cut the carrots and turnips into cubes, pour in hot milk and simmer until half cooked, then add sliced potatoes, finely chopped white or cauliflower, butter and continue simmering for 20-25 minutes. 10 minutes before it’s ready, add green peas and sour cream to the stew. Potatoes - - 100 g, cabbage - 50 g, carrots - 50 g, turnips - 20 g, green peas - 20 g, butter - 5 g, sour cream - 15 g.
VEGETABLE RAGU WITH FRUIT*
Simmer diced carrots and rutabaga with butter in a small amount of water, add diced peeled zucchini, raisins and pitted prunes, pour in sour cream sauce and simmer for 20 minutes. Then add slices of peeled apples, sugar and simmer for another 5 minutes. Carrots - 40 g, zucchini - 40 g, rutabaga - 40 g, apples - 40 g, prunes - 20 g, raisins - 5 g, butter - 10 g, sour cream sauce - 75 g, sugar - 5 g.
POTATO ROLL WITH CARROTS AND COOK *
Boiled hot potatoes through a meat grinder, add flour, egg, mix, place in an even layer on a napkin moistened with water, put carrot puree mixed with grated cottage cheese, raw egg and sugar in the middle. Connect the edges of the napkin, place the roll seam side down in a frying pan, brush with egg mixed with sour cream, and bake in the oven. Serve with butter. Potatoes - 150 g, carrots - 30 g, cottage cheese - 15 g, flour - 5 g, eggs - 1/2 pcs., sugar - 2 g, sour cream - 5 g, butter - 7 g.
POTATO ROLL WITH EGG**
Pass the boiled and peeled potatoes through a meat grinder, add flour to it, and mix. For minced meat, combine finely chopped, hard-boiled eggs with onions fried in butter. Place a layer of potatoes 1-1.5 cm thick on a floured cutting board, put a layer of minced meat on it, roll it into a roll and transfer it to a greased frying pan. Sprinkle melted butter on top of the roll and brush with sour cream. Potatoes - - 150 g, flour - - 10 g, eggs - !/2 pcs., onions - 10 g, butter - 8 g, sour cream - 5 g.
STEAM CARROT SOUFFLE
Stew peeled and cut into pieces carrots with butter in a small amount of milk, then pass through a meat grinder twice, add the rest of the milk, semolina, sugar, egg yolk, mix, add the whipped white. Place the carrot mixture in a greased pan, smooth it out and cook in a water bath until tender. Serve with butter. Carrots - - 150 g, milk - 50 ml, semolina - 10 g, eggs - 1/2 pcs., butter - 5 g, sugar - 10 g.
CARROTT-APPLE SOUFFLE**
Stew chopped carrots with butter in a small amount of water, rub through a sieve, add semolina and sugar and, stirring constantly, cook for 10 minutes. Then add the grated peeled apple, egg, mix, place in a greased pan and bake in the oven. Carrots - - 100 g, semolina - 8 g, butter - 5 g, sugar - 8 g, apples - 50 g, eggs - 1/2 pcs.
More and more adult foods appear in the diet of a two-year-old baby. However, his digestive system is too sensitive, which excludes a complete transition to the common table. How many times should a 2 year old child eat? At this age, meals are usually 4 times a day, including breakfast, lunch, afternoon snack and dinner. It is important to offer your baby food at strictly designated times, at intervals of approximately 4 hours.
The child grows and develops all the time, so it is important for parents to properly organize his diet.Foods in the diet of a two-year-old child
The basis of the menu for two years is porridge, light cream soups, lean meat and fish, fermented milk products, vegetables and fruits growing in the area where the family lives. Porridges are made liquid or viscous, vegetables for stewing are finely chopped, and the meat is minced in a meat grinder. The child should learn to bite and chew solid foods, which make up a large part of the adult diet.
Basic diet
The diet of two-year-old children must include:
Juices, fruits, vegetables and sweets
Vegetables are very healthy for children, but not all children like to eat them. Therefore, unloved foods can be disguised in purees or cutlets - Berries and seasonal fruits are required in the baby’s diet. You can eat them yourself, make compotes, jelly, and jelly. The daily intake of fruits is 200 grams, berries - 20 grams. It is important to be careful with citrus fruits and monitor the reaction (allergy is possible). It is permissible to add a slice of lemon to tea.
- Vegetables and greens saturate the body with valuable microelements and improve digestion. The daily norm of vegetables is 300 grams, of which potatoes are 100 grams. They can be stewed, baked, mashed, chopped for salads. The baby can try peas, beans, cabbage, radishes, garlic, and onions. Greens - spinach, parsley, dill serve as decoration and a useful addition to dishes.
- Natural sweets are needed in limited quantities. A couple of times a week you can offer marshmallows, jelly, jam. In rare cases, it is allowed to take ½ teaspoon of honey (you can sweeten cottage cheese or casserole). For an afternoon snack, you can offer homemade oatmeal or shortbread cookies. It’s better to hold off on chocolate, cakes, and sweets.
- The daily intake of juice is 150 ml. Drinks made from fruits grown in the region where the baby lives are allowed. You can give juices from tetra packs intended for baby food. You should hold off on drinking drinks made from exotic fruits.
It is better not to buy sweets in the store, but to prepare them yourself, for example, cookies. It will be much healthier for the baby One day menu
Children's daily diet should include fermented milk products, cereals, vegetables, fruits, soups or broths. Meat should be alternated with fish and given every other day. The approximate amount of food is distributed as follows: 25%/35%/15%/25% (breakfast/lunch/afternoon snack/dinner). Daily calorie content is 1200-1400 calories, of which about 360 should be fat.
An approximate menu for one day in 2 years looks like this:
Menu for the week
It is difficult for a mother of a 2-year-old child to find time for kitchen chores. Activities with a child and maintaining a routine require a lot of effort, so kitchen assistants (processor, blender, multicooker) will help organize the day.
Two-year-old babies love to watch their mother prepare dinner in the kitchen, so they can already be involved in this process A well-designed menu for the week will allow you not to think about what to cook for tomorrow and stock up on the necessary products in advance. When compiling it, it is advisable to rely on the table:
| Day of the week | Breakfast | Dinner | Afternoon snack | Dinner |
| Monday | Rice cutlets with prunes, drinking yoghurt (1.5%). | Cabbage and carrot salad, borscht with beef broth, lazy cabbage rolls, bread, dried fruit compote, marshmallows. | Fresh berries, cheesecakes, kefir (more details in the article:). | Cauliflower stewed with sour cream, bread with jam, unsweetened tea. |
| Tuesday | Oatmeal with fruit, bread with cheese, cocoa with milk. | Salad with grated carrots and apple, navy vermicelli, meatball soup, unsweetened tea. | Milk, shortbread, fruit. | Banana, chicken casserole, compote. |
| Wednesday | Bread and butter, cottage cheese casserole, cocoa with milk. | Cabbage soup in meat broth, seasonal vegetable salad, fish meatballs with mashed potatoes or peas, rosehip drink, marshmallows. | Pear pudding, compote. | Pasta with milk sausage, kefir, fruit. |
| Thursday | Semolina porridge, apple, carrot juice. | Mixed vegetable salad, fish soup with meatballs, cheesecakes with sour cream, compote, bread. | Curd cake, fruit. cranberry jelly. | Milk, low-fat pilaf with chicken. |
| Friday | Rice porridge with dried apricots, the kind made with milk. | Vegetable salad with greens, beetroot, cherry juice, bread, turkey roll and broccoli. | Corn flakes with milk, berry juice. | Zucchini stuffed with ground beef, milk, banana or peach. |
| Saturday | Cottage cheese casserole, milk, bread with butter and cheese (see also:). | Salad with beets and prunes, vegetable soup, rabbit cutlet, berry jelly, bread, pasta. | Kefir, banana pudding (we recommend reading:). | Potato dumplings, unsweetened tea. |
| Sunday | Buckwheat porridge casserole with liver, peach juice, vanilla croutons. | Cabbage salad with carrots and cucumber, pea soup with croutons, fish balls, stewed vegetables with green peas, bread, compote. | Cheesecake, milk, fruit. | Liver pancakes, mashed potatoes, tea. |
Recipes for popular breakfast dishes
A proper breakfast energizes you and stimulates activity in the first half of the day. It should be light and satisfying at the same time, contain proteins, carbohydrates and fiber.
Semolina dumplings for breakfast
Pour 100 ml into a saucepan. milk and 50 ml. water, boil, salt. Add semolina (70 g) in a thin stream and cook the thick porridge for 6-7 minutes, stirring constantly. Cool (the temperature of the dish should be 70 degrees), add a teaspoon of melted butter, a fresh quail egg, and mix. Form balls with a diameter of about 3 cm from the resulting mass. Separately, boil and add salt to the water, dip the finished balls into it and cook for 5 minutes. Remove with a slotted spoon, cool and serve warm with butter, herbs and grated cheese.
Light handjob
Drachena is a dish that simultaneously resembles an omelet and a casserole. To prepare it, beat 1 egg and 20 ml. milk, add salt. Add 1 tsp to the mixture. flour and sour cream, mix. Place on a greased baking sheet or baking sheet. Bake in the oven for about 8 minutes, sprinkle with grated cheese and herbs when serving.
Dishes for a hearty lunch
Lunch for a two-year-old should be balanced and contain the required amount of nutrients, but not lead to overeating Finding a compromise between a healthy and tasty lunch is easy. Dishes prepared for the baby can be successfully served on a common table. However, it is not the other way around, since baby food uses seasonal dietary products. Lunch consists of three courses that harmoniously complement each other and allow you to introduce new tastes. Does your child dislike zucchini, cauliflower and other vegetables? They can be disguised in stews, cream soups, or pureed vegetables.
Vegetable soup with nuts
Soak a handful of white beans in cold water for 2 hours. Rinse and add water (300 ml) to the beans and cook until tender. Add finely chopped small potatoes. Separately fry half an onion, carrot, and bell pepper in vegetable oil and add to the soup. Boil for 5 minutes, remove from heat. Serve in a plate, sprinkled with herbs and crushed, oven-dried walnuts.
Add 50 grams of finely chopped potatoes to salted boiling water or broth (150 ml), boil until half cooked. Add sautéed vegetables (peppers, onions and carrots), cook until tender. To prepare meatballs, chop a piece of boiled beef. Add pepper, salt, half the beaten egg and mix. Boil separately and add to soup before serving. Offer warm (35-40 degrees), decorated with herbs.
Meatballs can be purchased ready-made, but for the children's menu it is better to prepare them yourself Fish in a pot
Take hake fillet (200 grams), black pepper, salt, onion, hard cheese, ceramic pot. Place half a teaspoon of fresh butter, half a finely chopped onion and carrot in a pot. Place washed fillet pieces coated with sour cream on a vegetable bed. Sprinkle grated cheese on top, pour in 3 tbsp. warm water. Simmer in the oven, covered, for 25 minutes.
Mustachioed meatballs
Pass 100 grams of lean beef through a meat grinder. Add 15 grams of white bread soaked in milk and grind again in a meat grinder. Salt, pepper, beat lightly. Form meatballs from a thin mass and insert dry pasta into them so that the “mustaches” stick out on both sides. Place carefully in a shallow saucepan. Pour in water and simmer covered for 20-25 minutes.
Afternoon snack menu
The afternoon snack is the smallest meal in terms of volume, but its importance for a growing body is great. So that children can get the full range of nutrients, it is important to create a menu that will contain healthy dishes.
It is better to serve fresh fruits, compotes, vitamin smoothies, oatmeal cookies and other carbohydrate-rich foods. There are a lot of simple and quick recipes with photos that are easy to please your little ones for an afternoon snack.
Banana pancakes are very tasty, your kids will definitely like them Knead the dough for pancakes (using whey, sour cream, milk, kefir). Separately, prepare fruit puree by grinding the pulp of 1-2 ripe bananas in a blender. Mix well and bake in vegetable oil. Prepare the sauce by taking 1 chopped banana, a tablespoon of sour cream, a teaspoon of honey. Mix the ingredients and pour over the pancakes before serving.
Apple pudding
Peel 2 green apples, chop, sprinkle with sugar and add water. Simmer for 6 minutes, cool, grind with a blender. Separately, grind the yolk with sugar (1 tsp), combine with applesauce, add a handful of chopped nuts and 1 tsp. ground vanilla crackers. Separately add the beaten chicken protein. Place the mixture on a prepared baking sheet, place in an oven preheated to 200 degrees and bake for 30 minutes. Serve in portions, topped with honey or syrup.
Dishes for dinner
Dinner should be light and satisfying at the same time, so the child should be offered protein dishes and, if possible, eliminate fast carbohydrates (juices, sweets). It is advisable to have dinner no later than 19-00, and take a walk outside after eating. Before going to bed, it is better to feed children 2 years old with yogurt or fruit, which will fill them up and improve digestion.
Fish is good for a child’s body, and casserole is one of the best ways to prepare this product Cut young potatoes into slices and boil. Add fresh butter and milk, add salt and puree. Separately simmer in 100 ml. milk 150 grams of lean fish fillet. Place the fish in a fireproof dish, put a quarter of a boiled egg on top, pour over the milk left over from the stew and spread out the mashed potatoes. Bake in the oven for 20 minutes.
Casserole with tender fillet
Boil the chicken fillet, add spinach and broccoli (100 grams each) to the water and cook for an additional 10 minutes. Drain the water and cool the meat. Prepare the sauce separately by mixing 100 grams of grated cheese and 10 grams. low-fat mayonnaise. Place the meat and vegetables in a fireproof dish, brush with sauce and bake for 20 minutes until a delicious crust forms. Finely chop before serving.
It is important to understand that natural human breathing is calm, measured and deep breathing from the stomach. However, under the pressure of the modern high-speed rhythm of life, a person accelerates so much that he literally cannot breathe. In other words, a person begins to breathe quickly and shallowly, as if suffocating, and at the same time use the chest. This type of chest breathing is a sign of anxiety and often leads to hyperventilation syndrome, when the blood is oversaturated with oxygen, which is expressed in the opposite sensation: it seems to you that there is not enough oxygen, from which you begin to breathe even more intensely, thereby falling into a vicious circle of anxious breathing .
Relaxation: theory and practice
Theory
Frequent, prolonged, intense emotional experiences cannot but affect our physical well-being. The same anxiety always manifests itself in the form of muscle tension, which, in turn, sends a signal to the brain that it is time to worry. This vicious circle arises because the mind and body are inextricably linked. Being “educated” and “cultured” people, we suppress, and do not show (do not express, do not express) emotions, due to which the resulting muscle tension is not spent, but accumulates, which leads to muscle clamps, spasms and symptoms of vegetative-vascular dystonia. Paradoxically, it is possible to relax tense muscles through short but quite intense tension, which promotes better muscle relaxation, which is the essence of neuromuscular relaxation.
Large family: we live together
A big family is a real small state. Several generations meet under one roof every day. This is a place where you can find understanding and compassion. But maintaining peace is not easy.
The main advantages of a large family: its members develop self-confidence, the ability to overcome difficulties, and emotional resilience. Such a family feeds with positive energy, but in return requires attention and strict adherence to general rules. It turns out that family ties are endless mutual obligations, in the sea of which you can easily lose part of your “I”, as well as a good piece of personal space. A situation may arise when everyone in the family acts differently, hence quarrels and conflicts arise. To rectify the situation, you can gather a family council and discuss the rules of interaction with all family members. After a frank conversation, the reasons for quarrels most often disappear, and the tension in the relationship subsides.
How naive the ancient Greeks were, in particular the philosopher Theophrastus, who in his treatise “Characteristics” said: “Tactlessness is the inability to choose the right moment for communication, which causes trouble for the interlocutor. A tactless person has no malicious intent, but acts inappropriately and at the wrong time.”
Of course, one can assume that your neighbor, Aunt Raya, who, congratulating you on your birthday, will not fail to mention that the years go by, and work is not a wolf, in fact, ingeniously wishes you to get married as soon as possible and forget about your career. You can also justify a young nephew who frankly compares your eyes under glasses with the headlights of a brand new Volkswagen - his tactlessness is based on a lack of life experience. But in the modern world there are many more people who deliberately throw out a provocative phrase in order to enjoy your acute reaction - embarrassment, irritation or aggression. For example, a “friend” who, in front of a man who clearly cares about you, asks how your visit to the proctologist went. Or an employee, trying to set you up in front of her boss, asks an “innocent” question about whether you managed to download the next episode of a fashion series - in the middle of the working day. These are none other than trolls. And if Aunt Raya’s behavior can be justified by a lack of education and simplicity, then trolls, as a rule, have a completely different motivation.
