I’m currently learning the hard way how to feed our daughter: the walls, table, chair and ourselves often get splattered with food, and all sorts of delicacies get left over when she eats less than we’ve cooked. To avoid waste and minimise mess, we usually serve her small amounts of what we eat, unsalted and mashed, or very soft pieces of vegetable, because she loves to feed herself. Leftovers are returned to the fridge or separated into different colours, blended and frozen in ice cube trays for future meals. This is a great way to preserve a child’s (or, indeed, your own) leftovers for more than five days. They can then be used to bulk out soups or stews, or mix them into colourful pancakes to add nutrients to breakfast. Brightly coloured purees made of sweet potato, spinach and beetroot work particularly well. Rainbow vegetable pancakes (without artificial colouring) Upcycle your kids’ or even your own leftover vegetables into these colourful pancakes, which, unlike most rainbow pancakes, do not contain artificial colourings and are instead packed with nutrients from the pureed vegetables. Kids love them even when they aren’t especially fond of the incorporated vegetable and, if you use wholegrain… Read full this story
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