Student Name: Jyestha
Class: Nursery Branch: VIP Road
A child’s vegetarian meal plan can be equally nutritious to a diet that includes meat/chicken/fish or eggs. As a mother, you have to come up with new meal ideas with ensured nutrition. To make sure your child gets enough of all the nutrients needed for a growing child, a balanced diet chart for a vegetarian must include.
“Do you want your child to eat a nutritious meal today? As it happens, parents make a lot of decisions before that one meal gets on the table tonight. Any one of those decisions can sabotage the hoped-for outcome. At the same time, feeding your kids in a healthy way is only one of your objectives among the many you have in running busy lives. Do you also want not only that tonight’s dinner be eaten, but that your child develop healthy eating habits for life? Raising a healthy eater is complicated.
Studies show that when it comes to behavior, people learn best by taking tiny doable practical steps. The program sequences the small doable practical changes daily, and that adds up to a big result at the end.”
“Recipe of Rice Bowl with Chicken Ingredients
- 250g brown basmati rice
- 1 tbsp rapeseed oil
- 1 garlic clove , crushed
- 2 chicken breasts, sliced
- 2 tbsp hoisin sauce
- 100g frozen edamame beans or peas, defrosted
- 100g frozen sweetcorn
- 100g grated carrots
- 100g red peppers, cut into small cubes
- 1 avocado, stoned and sliced
- 1 lemon, cut into quarters, to serve
Method
STEP 1
Cook the rice following pack instructions, then drain and return to the pan to keep warm. Heat the oil in a frying pan or wok, add the garlic and fry for 2 mins or until golden. Tip in the chicken and fry until the pieces are cooked through, then stir in the hoisin sauce, season and continue cooking for a further 2 mins. Cook the edamame beans and sweetcorn in simmering water for 2 mins, then drain.
STEP 2
Divide the rice between four bowls and top with the chicken slices in a strip down the middle, with the carrot, red pepper, beans or peas, sweetcorn and avocado down either side. Serve with the lemon to squeeze over, if you like.”
