Details
Release date NZ
July 6th, 2007
Brand
Series
Pages
120
Dimensions (mm)
205x277
Edition
New title
Illustrations
col. Illustrations, 1 col. port.
Country of Publication
Australia
Imprint
ACP Publishing Pty Ltd
ISBN-13
9781863965798
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120 Banana Points
120 Banana Points
Product ID
2360119
Description
Everyone knows about the epidemic of child obesity in the Western world and most parents are worried - an overweight child will almost certainly become an overweight adult with all the health risks that come with it. "Food for Fit & Healthy Kids" explores the ways you can cook food your kids will love - unlike 'worthy' food that they won't go near - and that will help them keep fit. Breakfasts, lunchboxes and snacks are featured as well as dinner and some recipes the kids can try for themselves. Tips throughout the book explain nutrition facts more fully.
INGREDIENTS
2 large flour tortillas
40g packaged reduced-fat cream cheese
½ cup (80g) shredded barbecued chicken
¼ cup (35g) coarsely chopped drained semi-dried tomatoes
½ medium avocado (125g), mashed
METHOD
Place one tortilla on board; spread with cream cheese then top with chicken and tomato.
Spread second tortilla with avocado; place, avocado-side-down, on first tortilla.
Toast in sandwich press until golden brown. Serve quesadilla cut into quarters.
Tropical fruit skewers with orange glaze
INGREDIENTS
You need about half a medium-sized pineapple (1.25kg) for this recipe.
Soak eight 20cm-long wooden skewers in water for one hour before using to prevent them from splintering or scorching during cooking.
1 teaspoon finely grated orange rind
¼ cup (60ml) orange juice
2 tablespoons brown sugar
2 medium bananas (460g)
250g strawberries
600g piece pineapple
1 starfruit (160g)
200g low-fat vanilla yogurt
METHOD
Combine rind, juice and sugar in small saucepan; stir over low heat until sugar dissolves. Cool.
Preheat grill.
Peel bananas; slice thickly crossways. Hull and halve berries. Peel pineapple; cut into chunks. Slice starfruit thickly.
Thread fruits, alternately, onto skewers. Place skewers on oven tray lined with baking paper; pour orange mixture over skewers, coating all fruit pieces.
Grill skewers, turning occasionally, about 10 minutes or until browned lightly. Serve with yogurt.
Sample Recipes (pictured)
Chicken QuesadillaINGREDIENTS
2 large flour tortillas
40g packaged reduced-fat cream cheese
½ cup (80g) shredded barbecued chicken
¼ cup (35g) coarsely chopped drained semi-dried tomatoes
½ medium avocado (125g), mashed
METHOD
Place one tortilla on board; spread with cream cheese then top with chicken and tomato.
Spread second tortilla with avocado; place, avocado-side-down, on first tortilla.
Toast in sandwich press until golden brown. Serve quesadilla cut into quarters.
Tropical fruit skewers with orange glaze
INGREDIENTS
You need about half a medium-sized pineapple (1.25kg) for this recipe.
Soak eight 20cm-long wooden skewers in water for one hour before using to prevent them from splintering or scorching during cooking.
1 teaspoon finely grated orange rind
¼ cup (60ml) orange juice
2 tablespoons brown sugar
2 medium bananas (460g)
250g strawberries
600g piece pineapple
1 starfruit (160g)
200g low-fat vanilla yogurt
METHOD
Combine rind, juice and sugar in small saucepan; stir over low heat until sugar dissolves. Cool.
Preheat grill.
Peel bananas; slice thickly crossways. Hull and halve berries. Peel pineapple; cut into chunks. Slice starfruit thickly.
Thread fruits, alternately, onto skewers. Place skewers on oven tray lined with baking paper; pour orange mixture over skewers, coating all fruit pieces.
Grill skewers, turning occasionally, about 10 minutes or until browned lightly. Serve with yogurt.
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