A parent’s priority is the wellbeing of their child — however in today’s world it can be extremely difficult to get them to eat and live healthier. So what practices can you take to instil healthier habits in your family’s daily life?
Supermodel, mum, actress, entrepreneur, culinary goddess and cookbook author of On The Table At Home, Danielle Graham, shows us just how she does it on this week’s episode of B Inspired with PurelyB. You don’t want to miss her favourite Meatless Monday recipes!
A Passion For Food
Growing up with a family centred around food, Danielle’s upbringing has been influential on her love for food. Her mother’s wholesome meals where a sign of her love and her father ensured strict table manners. Now as a mother herself, Danielle finds these actions becoming a part of her own family’s lifestyle around healthy food.
Danielle’s Healthy Habits To Teach Your Kids
Practice Good Actions
As a working mother with a hectic schedule, juggling work, travel and duties as a mother can be difficult. But if there’s one thing Danielle makes sure of, it is that her family shares a meal together at a specific time whenever she’s home.
Enforce simple healthy habits that then become instinctual actions.
Danielle’s parents instilled rules that sunk into their everyday routine. Fast forward to present day, and these are the actions Danielle’s children know and follow as well!
Boost Your Family’s Immune Systems
A firm believer of injecting goodness into her family’s systems, Danielle nourishes her children with healthy, natural sources of immunity boosting ingredients — her kids start their mornings with Manuka honey, probiotics, and fresh juice.
Since incorporating Manuka honey into their daily routine, her kids hardly fall ill now!
Danielle’s Tip: Kick your day off with Manuka honey — mix 1 teaspoon of Manuka honey with half a glass of water.
Get Your Kids Involved
Another way to encourage your children to be healthier is to include them in your meal preparation. For instance, Danielle likes bringing her children to the farmer’s market with her. This gives them the opportunity to mix with the local farmers and choose the produce they’d like to eat.
Danielle’s Tip: Include your children in the process so it doesn’t seem like a chore but rather a fun and enjoyable experience!
The key is to really incorporate them into the experience to make it more appealing. What better way to build a relationship with healthy food than to let your child help — make them feel as if they’re adding their own personal touch to the dish.
The perfect way to replenish your body with nutrients after a weekend of indulgence is to reset and detox with Meatless Mondays. For Danielle, this has become a routine her family has been following for the past year or two, and is now something her children even look forward to.
Load your body up with goodness and really try to be more aware of what you are consuming. Eliminating meats for a day becomes a healing process for your body as you will feel less bloated, and you will also be able to see an increase in energy.
Meatless Mondays can be the baby step that leads you towards a healthier lifestyle.
Meatless Monday Dishes Danielle’s Family Love
Recipes from Danielle’s Cookbook, On The Table At Home
Quick, easy and not to mention delicious! These are a few Meatless Monday favourites in Danielle’s household — perfect for busy mothers and those on-the-go.
Recipe: Steamed Egg Custard with Potatoes and Carrots
Steamed Egg Custard:
- 3 free-range eggs
- 1 tbsp light soy sauce
- ¼ tsp white pepper
- 300ml vegetable stock, preferably homemade
- ¼ tsp sugar
- 1 tsp kicap manis
Potatoes and Carrots:
- 1 tbsp olive or vegetable oil
- ½ small onion, diced finely
- 100g potatoes, chopped
- 100g carrots, chopped
- 1 tbsp spring onion, finely chopped
- 1 tbsp coriander leaves, roughly chopped
- 1 tsp sesame oil
- Put the eggs, vegetable stock, white pepper, salt, sugar, kicap manis and light soy sauce in a bowl and whisk well to combine.
- Pour the egg mixture into a shallow dish that will fit inside your metal or bamboo steamer. Put the dish in the steamer, cover with a tight-fitting lid and steam over a saucepan or wok of simmering water for 10-15 minutes, until the custard is slightly firm but still wobbles in the centre. When you insert a toothpick, it should come out clean. Remove the lid and let the egg custard rest uncovered.
- Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the chopped onions, potatoes and carrots and stir-fry with some light soy sauce and kicap manis for a few minutes. Set aside.
- Removed the egg custard from the steamer and spoon the potato and carrot mixture gently on top. Drizzle over with some sesame oil and scatter the coriander and spring onion. Serve immediately.
Recipe: Corn Fritters with Avocado Salsa
- 1 avocado, cubed
- 1 tbsp lemon juice
- ½ tsp sugar
- ½ small onion, finely chopped
- 1 long red chili, finely chopped (optional)
- ½ tsp salt
- 2 corn cobs
- 1 free-range egg, whisked
- ¼ cup grated cheddar cheese
- 2 spring onions, thinly sliced
- 1 tbsp coriander leaves, roughly chopped
- ¼ cup plain (all-purpose) flour
- 2 tsp cornflour (cornstarch)
- ½ tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 2 tbsp salted butter
- To make the Avocado Salsa, gently combine all the ingredients in a medium bowl. Set aside.
- Stand the corn cobs upright on a chopping board and, using a sharp knife, slice off the kernels. Discard the cobs and put the corn kernels, egg, cheese, spring onion, coriander leaves, plain flour, cornflour, salt and pepper in a large mixing bowl. Combine well and bring together as a batter.
- Heat the vegetable oil in a non-stick frying pan over medium heat. Add the butter and when it starts sizzling, add several tablespoonsful of the batter at a time, without overcrowding the pan. Cook for 2 minutes on each side, or until lightly browned and crispy. Transfer the cooked fritters to a plate lined with a paper towel to drain.
- Serve the corn fritters on a plate with the Avocado Salsa on the side.
Recipe: Miso Soup with Salmon and Shimeji Mushrooms
- 3 tbsp white miso paste
- 1 cup shimeji mushrooms, washed and bottoms trimmed
- 1 cup spinach leaves, washed and stems trimmed
- 300g soft tofu, cubed
- 1 salmon fillet (approx. 300g), washed and cubed
- 2 spring onions, thinly shredded
- Heat 8 cups of water in a large heavy-based saucepan over high heat and bring to the boil. Reduce the heat to a medium-low and simmer for 2 minutes. Add the miso paste and stir until will combined.
- Add the mushrooms and spinach and cook for 1 minute. Add the tofu and salmon, stir through gently and cook until just heated through.
- Remove the saucepan from the heat and scatter over the spring onion. Ladle the soup into bowls and serve hot. Garnish with spring onions.
Your Turn — Give It A Go
Next time Monday comes rolling around the corner, give these recipes a go! And don’t forget to try out the rest of Danielle’s tips that have kept her kids healthy and strong.
Got tips and recipes that keep your kids happy and healthy? Share your comments below!
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