Fussy eater recipes for kids

If you’ve become disheartened over many discarded meals, here are some recipes that even the fussiest of fussy eaters won’t be able to refuse.

Tasty Tacos

Set up a taco bar with an array of toasted tortillas, shredded lettuce, diced tomato, avocado, coriander, grated cheese, natural yoghurt, lime wedges, mince, chicken, fish or beans and let your kids assemble their own. This should keep every palate happy and kids will appreciate exercising a bit of independence over what they choose.

Pop‐Eye Power Balls

These morsels of goodness are sure to win over fussy eaters and will be even more of a hit if they can help you make them. In a food processor, mix the following ingredients until finely ground:

  • ½ cup rolled oats.
  • ½ cup pumpkin seeds.
  • ½ cup walnuts (omit if allergic to nuts or popping in your kid’s lunchbox).
  • ¼ cup shredded coconut.
  • ¼ teaspoon cinnamon.

Add 1 teaspoon of vanilla extract and 250g medjool dates, one at a time. Remove from processor and roll mixture into golf‐ball sized balls. Pop in the freezer for a quick and healthy snack.

Capsicum Boats

Cut red capsicums into quarters lengthways and discard seeds. Combine tuna, cream cheese, pinenuts and basil leaves in a bowl. Spoon tuna mixture into the ‘boats’ and bake in the oven until the capsicums are tender. Decorate with sails made from toothpicks and coloured paper.

Fancy Fish Fingers and Chips

Cut white boneless fish fillets into strips, coat with wholemeal flour, egg and panko crumbs, and bake in the oven for 8‐10 minutes until crumbs are golden and fish is cooked through. Serve with oven‐baked sweet potato wedges.

Rainbow Fried Rice

Cook basmati or brown rice as directed. Heat vegetable oil in a wok or saucepan and add an egg. Swirl around for 30 seconds to make a very thin omelette, transfer to a plate and cut into strips. Add four different veggies from all the colours of the rainbow to the pan. Your fussy eaters can even help you choose the veggies. Good choices include carrots, red and yellow capsicum, peas and red cabbage. Stir‐fry for a few minutes and then add the rice, egg strips, 2 tablespoons of soy sauce and 2 cups of diced cooked chicken.