More veg, beans and fruit without battles!
Let’s face it: getting kids to eat their five-a-day can be a challenge. Time’s tight, money’s tight, and life is just…well, life! It’s no wonder half of all parents struggle with getting their kids to eat enough veg, fruit & beans. Veg Power is here to make things easier! We’ve got expert advice, made simple, so you can help your kids get the healthy start they deserve.
What should I put in my child’s lunchbox?
A healthy lunchbox should include balance, variety and foods your child will actually eat.
Registered nutritionist Catherine Lippe shares simple tips, a short video and a free Shaun the Sheep planner to help you build better lunchboxes in just a few easy steps.
Does frozen fruit & veg count as 5-a-day?
Yes! Frozen fruit and vegetables count towards your 5-a-day and can be just as nutritious as fresh.
Nutritionist Charlotte Radcliffe and chef Hugh Fearnley-Whittingstall explain why frozen can save money, reduce waste and make healthy eating easier.
How do I make snacks healthier for my picky eater?
Healthy snacks don’t have to mean banning treats.
Registered nutritionist Charlotte Stirling-Reed shares practical ways to balance snack time, improve nutrition and keep picky eaters on board without food battles!
How do I add more veg, fruit & beans to our family’s diet?
You don’t need new recipes, just small tweaks to meals you already make.
Veg Power Editor Claire Wright shares simple, practical ways to add more veg, fruit and beans to everyday family favourites without starting from scratch.
My child won’t eat fruit & veg – what actually helps?
If your child refuses vegetables, pressure rarely works.
Child psychologist Dr Clare Holley explains three evidence-based strategies that help children feel more confident trying fruit and veg, and why starting small matters.
How much veg, fruit & beans should kids be eating?
Most children should aim for at least 5 portions of fruit and vegetables a day, and beans count too!
Nutritionist Jenny Rosborough explains what counts, what doesn’t, and how to reach 5-a-day without stress.
What about beans?
Beans count towards your 5-a-day, add fibre and protein, and help cut food costs.
Shivi Ramoutar, BOSH, Mel Helmsley, Charlotte Stirling-Reed and more show us simple ways to use beans in everyday meals to boost nutrition without extra effort.
Can I avoid wasting food?
Worried about wasting fresh fruit and veg? You can avoid it with a few easy tweaks!
Eco-chef Tom Hunt and other experts share simple storage, freezing and meal-planning tips to reduce food waste while saving money.
Batch cooking – how to get started?
Batch cooking helps you save money, reduce stress and eat more home-cooked meals.
Suzanne Collins, The Batch Lady, shares simple batch cooking basics to help busy families eat well with less daily effort.
Should we eat the rainbow?
Eating a variety of colourful fruit and vegetables helps your child get a wider range of nutrients.
Dr Laura Wyness explains what “eating the rainbow” really means and how to add more colour without overwhelm.
Is seasonal eating worth it?
Seasonal fruit and vegetables can taste better, cost less and support the planet.
Hugh Fearnley-Whittingstall explains what seasonal eating means and how to make it work for busy families.
How do I get my kids in the kitchen?
Children who help prepare food are more likely to try it, but sometimes it feels like just.too.much.
Triplets in my Kitchen share simple ways to involve kids in cooking so they build confidence and eat more fruit and veg.
Weekend breakfast, but make it colourful 🍅🌈🌯🍳
British tomatoes are at their very best right now – and these crispy black bean and scrambled egg chimichangas from Claire @5oclockapron are the perfect way to celebrate them. Packed with beans, veg and eggs, along with a fresh tomato salsa made with proper in-season British toms – this is a fun brunch that’s big on flavour and fibre too.
Cook 1 diced onion, 1 sliced pepper, 2 chopped garlic cloves, 2 tsp cumin and coriander, 1 tsp paprika, ½ tsp cinnamon, a pinch of chilli flakes, 1 tsp oregano, and 2 tbsp tomato purée until soft, then stir through 2 tins of black beans and a splash of water. Cook for 5 mins and add 1 tbsp vinegar. Season to taste, then fill tortillas with the smoky beans, scrambled eggs, feta, and a fresh salsa made with ripe British tomatoes. Roll up and fry until golden and crisp. Serve with extra lime and hot sauce if you like.
Because breakfast is always better when it’s in colour 🌈
Thanks to @britishtomatoes for partnering with us to make this video!
See link in bio for more colourful and delicious breakfast recipes!
#BreakfastInColour #BritishTomatoFortnight #SeasonalVeg #Fibre #BangInSomeBeans
Breakfast is better when it’s in colour 🍅 This rich tomato shakshuka from @tomaikens is packed with flavour and makes a brilliant weekend breakfast or brunch.
Baked Shakshuka Eggs
Serves 2
Cook 1 chopped onion in 80ml olive oil with 4 chopped garlic cloves, 4g chopped thyme, 12g sea salt and a pinch of black pepper for 3-4 mins until softened.
Add 300g fresh tomatoes, 15g sugar, 20g tomato paste, 100ml white wine and 50ml white wine vinegar. Simmer for around 30 mins, stirring occasionally, until thick and rich.
Spoon 3 tbsp of the tomato sauce into a small baking dish and add 50g yogurt to the centre. Sprinkle over a large pinch each of sumac and za’atar, then crack in 2 eggs. Season and bake for 6-8 mins until eggs are cooked to your liking.
Finish with basil or coriander leaves, another pinch of sumac and za’atar, and a drizzle of chilli oil. Serve with grilled sourdough toast.
Thanks to @britishtomatoes for partnering with us to make this video!
See link in bio for more colourful and delicious breakfast recipes!
#BreakfastInColour #BritishTomatoFortnight #SeasonalVeg #Fibre
Weekend breakfasts are the perfect excuse to slow things down a little 🍓✨
This berry bircher muesli from @TomAikens is packed with oats, fruit and walnuts for a colourful, fibre-packed breakfast.
Simply soak 150g oats in 130ml coconut water and 100ml apple juice for 10 mins, then stir through 100g yoghurt, 1 grated apple, 90g agave, 40g raisins, 2 tsp vanilla, 150g mixed fresh berries 40g walnuts and 1 tbsp lime juice. Chill overnight, or as Tom says – you can eat it straight away!! Topped with fresh yoghurt, raspberries and strawberries ❤️
Follow us for more colourful inspiration, and find the full recipe – link in bio.
Created in collaboration with Tom Aikens and @lovefreshberries as part of #BreakfastInColour – with thanks to British Berry Growers for supporting the campaign
#Fibre #BritishBerries #SeasonalVeg
Bright #BritishBerries, creamy yogurt and crunchy granola 🌈🫐🍓
These berry breakfast pots from chef @tomaikens are fruity, crunchy and feel a little bit special while adding more fibre and colour to breakfast too!
Simmer 200g each of raspberries, blueberries and strawberries with 60g sugar, a little cinnamon and vanilla for 10 minutes until soft and jammy. Spoon over Greek yogurt and top with granola (shop-bought or homemade – see Tom’s tips on the recipe page), nuts and seeds for an easy breakfast that looks as good as it tastes.
Breakfast is better when it’s in colour 🌈
Big thanks to @lovefreshberries for partnering with us to make this video!
#BreakfastInColour #SeasonalVeg #WeekendBreakfast #Fibre
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