Excess sugar can mean more calories which in turn can lead to stored fat in the body and diseases like type 2 diabetes, cancer and heart disease. To prevent this, swap food and drink with added sugar for stuff that’s lower in sugar or sugar free.
Healthy snacks needn’t be boring! Try peeling a banana then freeze and enjoy as you would an ice cream.
Today’s recipe suggestion
A great snack to increase their veggie count
Serves: 2 Time: 1 hr 10 min
Ingredients 200g mixed vegetables
1 vegetable stock cube, made up with 1 pint of water 2 large potatoes, peeled and thinly sliced 1 parsnip, peeled and thinly sliced 1 carrot, peeled and thinly sliced
¼ small turnip, peeled and thinly sliced 1 large onion, peeled and thinly sliced pepper to taste
Method Brown the vegetables in a pan, over a low heat, then add the vegetable stock.
Layer the potato, parsnip, carrot, turnip and onion in the pan.
Cover and simmer for approximately 30 minutes or until vegetables are soft (add more water if needed to stop it from sticking).
Season to taste.
Serve with oatcakes or crusty bread.
Allergy advice Some stock cubes contain wheat and/or celery, always check the label.
Food safety tips Always wash your hands, work surfaces, utensils and chopping boards before you start cooking.
Recipe provided by the FSA