Kale Chips



Did you know that only 4% of Australians get enough veggie everyday?
It’s really important to introduce children to their vegetables, but we all understand how hard it can be. Just remember to keep trying and introduce them in different ways without pressure.

I would also suggest registering for the Try for 5 challenge by Nutrition Australia. When you sign up, you receive emails with loads of tips on how to incorporate veggies into your daily meals!


In light of the Try for 5 challenge, I also decided to share my easy recipe for kale chips. If your child likes food with a crispy texture, why not give this a try!


1 bunch of kale
2 tbsp olive oil
2 tablespoons grated Parmesan cheese (optional)
any other herbs or spices



Preheat the oven to 180 degrees and line 2 oven trays with baking paper.

Wash the kale and trim the leaves off the stem. Tear the leaves into even pieces (don’t make them too small as they will shrink) and dry thoroughly with kitchen paper. A salad spinner will be handy for this.

Mix oil, salt, cheese and other spices in a bowl and add the kale. Toss to coat.

Spread the kale evenly on the baking paper and bake for 10-15 minutes (swapping trays in between) or until leaves are crisp but not burnt.

I was amazed at how crisp the kale was, though I thought there could have been more cheese! 😀



Peanut Butter Berry French Toast


As fancy as this may look, it’s actually a really simple recipe that you can whip up in less than 15 mins (maybe longer if the kids are helping). The ingredients don’t have any fancy ‘superfoods’ and can be easily accessed from your local supermarket. I don’t use any added sugar in this recipe, but you can add some honey or your own sweetener if you wish. If you want to go for something natural, pairing this with bananas it also great!

I used blueberries because I happened to have some, but you could always change them to any berries that are in season, or even bananas.


2 slices of wholewheat toast (or any toast of your choice)
1 large egg
1 tbsp milk (you can skip this to make it dairy-free)
handful of berries
nut butter (I used peanut butter, w/o added sugar & oil)
pinch of cinnamon (optional)
natural yogurt (try to look for ones w/o added sugar)


Beat the egg, milk and cinnamon together in a shallow wide bowl. Spread the peanut butter onto one side of the toast and dunk the other side into the egg mixture.

Heat some butter in a fry pan (I used non-stick) and place a piece of toast into the pan, peanut butter side facing up. Throw a bunch of blueberries onto the toast and place the other piece of toast on top, pressing them together with a spatula.

When one side has browned nicely, carefully flip the stack over and pan fry the other side. Use a spatula or press the two pieces of toast together, or do what I did and put a plate on top.

Cut the toast in half to serve. Top with yogurt, more berries, nuts, cinnamon or anything you like.

This recipe is definitely not just for kids. Double or triple the portion for a lovely weekend family breakfast!