Most people snack more than they realise, but many snacks can be high in sugar, fat, salt and all the things we shouldn’t eat too much of. Some parents find it useful to limit snacks to two a day.
There are no hard and fast rules on exactly how many snacks are too many, but many families find that setting a limit on snacks and treats is a great way of keeping a lid on their kids’ snacking.
Have a movie night and make your own popcorn. You can buy natural corn in most supermarkets and health food shops. Avoid pre-packed butter or toffee varieties.
Today’s recipe suggestion
Curried butternut squash soup
Serves: 4 Time: 55 min
Give your soup some heat with this all-time favourite
Ingredients 2 tbsp olive oil 1 large onion, finely chopped 1 tbsp mild curry paste 1kg butternut squash, chopped 1 litre low-sodium chicken or vegetable stock 200ml pot low-fat natural yoghurt Chopped chives, to garnish
Method Heat the oil in a large non-stick saucepan and cook the onion over a medium heat for 5 minutes until it’s soft.
Add the curry paste and squash and cook for another 2-3 minutes. Then add the stock and simmer for 20 minutes or until the squash is tender.
Let the mixture cool a little and then put it into a blender and blend until smooth.
Return it to the pan, heat thoroughly and stir in the yoghurt. Add ground black pepper and decorate with chives.
Allergy advice Contains: milk; stock cubes may contain wheat (gluten) and/or celery
Food safety tips Always wash your hands, work surfaces, utensils and chopping boards before you start.
Recipe provided by the FSA