7. Nuts and seeds
Replace low-fiber baby breakfasts and toddlers (you know, the ones that are practically out of thin air) for the healthy trinity of fiber, protein, and healthy fats in nuts and seeds. Serve with cashews, walnuts, almonds, pecans, sunflower seeds, chia seeds and more.
However, seeds can be a safe option and a great way to get important nutrients if your child is nut-averse. Nuts are high in magnesium, a mineral that is important for bone growth and energy production. Walnuts, pecans, chia seeds and flaxseeds are high
linolenic acid (ALA), a type of omega-3 fat that the body can’t make (so you have to eat it). Serve nuts alone or with nuts, add flax seeds to smoothies, sprinkle chia seeds on peanut toast, use sliced almonds as a chuck
8. Whole grains
Whole grains Provide a nutrient that most children lack in beneficial fiber. Fiber keeps them full and regular. Children need about 25 grams per day, but many snacks provide only 1-3 grams per serving. Look for 100 whole grains or whole grains in the ingredients list (don’t be fooled by front-of-package marketing) and at least 3-5 grams of fiber per serving. Easy whole-grain green foods for kids include oatmeal, whole-wheat pasta (try half whole-wheat, half white if they can’t tolerate whole-wheat), brown rice, and whole-wheat turtle and chuck.
You can also use whole wheat flour or white whole wheat flour when making flapjacks, eyefuls or pizza dough.
One mug of beer contains 4 grams of fiber and is high in vitamin C and other antioxidants like anthocyanins. Blueberries, blackberries and strawberries are also lower in sugar than other fruits. Fresh berries are a great topping for breakfast or yogurt for kids. However, buy frozen berries unenhanced and blend overnight in a jar of oats or smoothies if berries are not in season.
10. Vegetables – any kind!
Children and adults do not eat the same vegetables. However, the more colors and variety the vegetables have, the better if you can feed your baby some vegetables! still. Each color provides different nutrients. Fresh vegetables like spinach and kale are rich in vitamin K,
orange and red vegetables are rich in vitamin A, pepper is rich in vitamin C and broccoli, cabbage and cabbage. Cabbage is full. Cruciferous vegetables contain cancer-fighting compounds and provide good nutrition. Gut bacteria.
“It’s really about overcoming the ‘fear’ of vegetables — while a slice of pizza is really affordable, a stick of broccoli looks awful,” says Andrews. “So make vegetables easy and accessible. Wash and wash the celery, carrots and cucumber sticks and refrigerate for a snack.
However, if you have some greens, add some cherry tomatoes and sweet peppers. Factory auditoriums. They are proud of the results of their eating and are therefore more willing to engage in grace. Andrews also suggests that you introduce new vegetables that your child was previously familiar with.
Don’t get discouraged after multiple servings of vegetables. Requires repeated exposure. Changing the way you serve vegetables can also help. Some children will not eat raw tomatoes but will eat tomatoes cooked in pasta sauce.