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.
Keep a snack chart and fill it in every day, then after a week try and reduce the number of snacks each person has.
Today’s recipe suggestion
Vegetable stir-fry delight
Inspire the kids to cook with this easy-to-make and very colourful veggie stir-fry recipe. It takes less than 20 mins to make and it’s healthy too.
Prep time: 5 mins
Cooking time: 10 mins
Ingredients 25g low-fat spread
2 small courgettes, sliced
115g (4oz) baby sweetcorn
2.5cm (1″) piece of root ginger, grated
1 red pepper, deseeded and sliced
115g (4oz) mange tout
115g (4oz) beansprouts
400g can beans, drained e.g. kidney, chickpeas
1tbsp sodium-reduced soy sauce
1tsp clear honey
Juice of 1/2 lemon
1. Carefully prepare all ingredients then heat the spread in a large wok or frying pan.
2. Add the courgettes and sweetcorn and stir fry for 3-4 mins.
3. Add the ginger, pepper, bean sprouts and mange tout and stir fry for a further 3 mins then mix in the beans.
4. Stir in the soy sauce, honey and lemon and heat through. Serve immediately and enjoy.