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.
How can I get more fibre into family meals?
Fibre helps keep our bodies healthy, and getting more of it doesn’t have to mean changing the way your family eats. From beans and lentils to fruit, veg and wholegrains, discover easy ways to add more fibre to everyday family favourites with Prof. Giles Yeo, Rhiannon Lambert, Charlotte Stirling-Reed and Lauren Leyva!
How can I make our meals healthier and still get eaten?
There’s no need to follow new recipes you aren’t familiar with, just simple twists to your existing favourite meals can make meals healthier and go further! Learn how to bulk out your meals with beans and vegetables in small stress-free steps with Lauren Leyva.
How can I eat well for less?
With a few simple changes you can get more from your shop without giving up the foods you enjoy. Discover how to plan around what you already have, to find great value when you shop, to waste less and to make your favourite meals go further.
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.
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 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!
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.
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.
What if my child is neurodiverse?
Get expert-backed advice from specialist dietitian David Rex, with practical tips for supporting children with food sensitivities and selective eating.
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.
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.
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Making fruit, veg and beans easier for families. Expert advice, no judgment.
@samnixon18 ‘s butternut squash and chickpea curry is a family favourite, packed with warming spices and fibre! Serve it up with all the trimmings!
Here’s how to make it:
Serves 4-6
🎃 Chop ½ butternut squash (no need to peel!), toss with 1 tsp cinnamon, 2 tbsp olive oil and seasoning. Roast at 180°C fan for 30 mins.
🧅 Fry 1 finely chopped red onion, 2 grated garlic cloves and 1 thumb-sized piece of grated ginger in 1 tbsp olive oil for 10 mins.
🌶️ Stir in 2 tsp curry powder and ½ tsp each of turmeric, cumin and coriander. Cook for 1 min, then add 1 tbsp tomato purée and cook for 2 mins.
🥣 Add 1 crumbled vegetable stock cube, 1 x 400g tin chickpeas with their liquid and 300ml water. Simmer with the roasted squash for 10 mins.
✨ Stir in 100ml double cream, chopped fresh coriander and a squeeze of lemon. Serve with rice, naan or poppadoms!
An easy, delicious way to enjoy versatile British-grown butternut squash and boost fibre in everyday meals.
Check out Sam’s new Sunday Times bestseller Autumn for more recipe inspo – available to buy now!
With thanks to Sakata for funding this content.
#BetterWithButternut #BangInSomeBeans #Fibre #SeasonalVeg
Looking for an easy, fibre-packed family meal? @hughfearnleywhittingstall ‘s roasted butternut squash, red onion and butter beans is a one-tray wonder, full of flavour and perfect for autumn!
Here’s how to make it:
Serves 4
🎃 Chop 1 large butternut squash (about 1kg) into chunks. Cut 4 red onions into slim wedges and add to a roasting tin with 1 whole garlic bulb, separated into cloves.
🫒 Toss with 4 tbsp olive oil, salt and pepper. Cover with foil and roast at 190°C for 45 mins.
🥣 Stir in 1 x 400g tin drained butter beans and roast uncovered for another 10–15 mins, until golden.
🌿 Stir through 2 tbsp chopped fresh sage and serve with steamed greens or a leafy salad.
British-grown butternut squash is in season now, making it easy to add more fibre and seasonal goodness to everyday meals.
With thanks to Sakata for funding this content.
#BetterWithButternut #BangInSomeBeans #Fibre #SeasonalVeg
Looking for a delicious way to add more fibre into your meals? Try @bettinas_kitchen ‘s spiced lentils with butternut squash!
Here’s how to make it:
Serves 2
🎃 Roast 1 small butternut squash, halved lengthways, at 200°C / 400°F for around 45 minutes, until soft. Scoop out the flesh.
✨ For the crispy chickpeas, coat 240g drained tinned chickpeas with 1 tbsp tandoori spice mix and 1 tbsp olive oil. Roast at 180°C / 350°F for around 20 minutes until crunchy.
🧄 Meanwhile, fry 1 chopped leek, 3 garlic cloves, 2 torn Medjool dates, 1 tbsp turmeric and 1 tsp fenugreek seeds in a little olive oil for 5-10 minutes.
🥣 Add 100g red lentils and 260ml boiling water. Simmer for 15 minutes, then stir in 400ml coconut milk and the roasted squash. Season and simmer for another 10 minutes. Stir in a large handful of fresh spinach.
Serve topped with crispy chickpeas and a dollop of plant yoghurt, with toasted sourdough for scooping.
A warming, flavour-packed recipe that makes the most of British-grown butternut squash and brings more fibre to the family table.
Find the full recipe via the link in our bio.
Thanks to Sakata and @BarfootsUK for helping us make this.
#BetterWithButternut #BangInSomeBeans #Fibre #SeasonalVeg #ButternutSquash
Autumn in a bowl! 🎃🍂 @samnixon18 ‘s roasted butternut squash and red pepper soup is rich, warming and full of flavour.
Here’s how to make it:
Serves 4
🎃 Chop ½ butternut squash (about 850g) and 2 red peppers into chunks. Toss with 2 tbsp olive oil, 1 tsp smoked paprika and a little salt and pepper. Roast at 180°C fan for 30 minutes, turning halfway.
🧅 Fry 1 chopped red onion and 2 garlic cloves in 1 tbsp olive oil for 5-10 minutes.
🥣 Add the roasted veg and 1 litre vegetable stock. Bring to the boil, then simmer for 10 minutes.
✨ Blend until smooth, season to taste and serve with a drizzle of olive oil, a pinch of smoked paprika and the roasted squash seeds, if you like.
A delicious way to enjoy seasonal butternut squash, with plenty of flavour and minimal fuss!
For more recipe inspo check out Sam’s new Sunday Times bestseller Autumn – available to buy now!
With thanks to Sakata for funding this content.
#BetterWithButternut #Fibre #SeasonalVeg #ButternutSquash #SoupSeason
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