Safe, Fit & Healthy

Safe, Fit & Healthy

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Safe, Fit & Healthy

During the coronavirus (Covid-19) lockdown, it is harder to stay fit and healthy during the long hours indoors. Safe, Fit & Healthy is one of the seven strands of London Early Years Foundation’s (LEYF) pedagogy. We know this is important to parents too and so we will be updating this page regularly with healthy cooking ideas, recipes and videos for children and parents to enjoy together.

Promoting Positive Eating Habits

When children are showing signs of not wanting to eat or have taken a dislike to many of the foods you are eating at home, this can make many parents feel anxious and worry about a child’s health. In this Talk with LEYF, Mandy will be detailing some of the reasons why this can present itself and strategies that you can try to help support your child during this time.

Spinach and Butterbean Macaroni Cheese.

Learn how to make this quick, 30-minute family favourite dish with Luke Nelson-Neil – chef at Wandsworth Bridge Nursery (LEYF).

Sweet Potato and bean quesadillas

Serves 8

    Ingredients:
      2 Large sweet potatoes, 1tbsp Olive oil, 3-4 Banana shallots, finely sliced, 1tsp Garlic paste, 1tsp Chipotle rub, 200g frozen Broad beans, 1x 400g Butter beans, rinsed, drained, 4 Large tortillas, 160g Cheese, grated. Spicy Tomato Sauce 2-3tsps Ginger paste or powder 2-3tsps Garlic paste or clove 2 x 400g tins Plum tomatoes ¼-½tsp Mild chilli powder or flakes
        Method:
        • 1. Heat the oven to 200°C, 180°C Fan, Gas Mark 6.
        • 2. Prick the sweet potatoes all over and place on a baking tray. Bake for 50 mins (depending on the size), or until soft. Leave to cool, then mash, skins as well.
        • 3. Cook the broad beans in pan of boiling water for 3-5 minutes, then drain and run under cold water. Pop the beans out of their skins.
        • 4. Heat the oil in a frying pan over a medium heat, add the shallots and cook for 5-8 mins, then add the garlic and chipotle rub and cook for a further 2 mins till golden brown, stirring often. Remove and set aside.
        • 5. Tip the butter beans and broad beans into a bowl and roughly mash, then add the shallots and mix well.
        • 6. To assemble, lay a tortilla in the bottom of the same pan you used to cook the shallots in, over a medium heat. Scatter with a little.

Lamb cowboy beans

Serves 10

    Ingredients:
      1tbsp. Oil, sunflower 250g Lean lamb mince 1 medium Onion, diced small 1tsp Garlic paste 1 Carrots 2 Celery sticks, diced small 1 Courgettes, diced small 2-3tbsps Tomato puree 1 x 400g tin Mixed beans and pulses, rinsed and drained 1 x 400g tin Baked beans, low salt and sugar 125ml stock Vegetable or lamb 2tsps Worcestershire sauce, optional 2tbsp Brown sauce
        Method:
        • 1. Heat oil in a pan and brown the mince, stirring to break up the mince – 8-10 mins.
        • 2. Add the onion and garlic and cook for 5 mins. Add the carrots, celery, courgettes and cook for a further 5 mins. Add the tomato puree and cook for 2-3 mins more.
        • 3. Add the remaining ingredients, mix well. Bring to a boil, then reduce heat and simmer for 30-40 mins stirring occasionally and the sauce had reduced and thickened.

Making Vegetable Soup

    Learning:
      If you were wondering what to do with your leftover vegetables then this is the video for you. In this video the fantastic Rochelle a LEYF nursery chef is going to show you how to create a simple awesome dish that the whole family can enjoy. Cooking activities are a great experience to support a child’s physical, sensory and social development.