Delicious breakfast for children up to one year old. What to cook for your child for breakfast? Breakfast is a pleasure! Millet porridge with berries and vegetables

What to cook for breakfast for a child? This question is relevant for all mothers without exception. After all, any of them understands that the morning meal for a developing child’s body is as important as subsequent meals. In order for the baby to grow and develop intensively, his nutrition must be balanced, varied, and regular.

But not everyone and not always can feed their child a healthy breakfast. The reason for this is often lack of time and the whims of the little “unwanted”. So it turns out that sandwiches and breakfast cereals drenched in milk become the main dishes of the morning table in our families.

And this may be quick, it may be tasty, but it’s completely wrong and not at all healthy. Such family traditions need to be changed. And try to prepare breakfasts, albeit simple and “quickly”, but meaningful in terms of all sorts of “useful things”. And don't forget about the presentation. Even the most simple dish will be eaten with great appetite if it is decorated beautifully and served correctly.

What should a child's breakfast be like?

Try to serve your child's breakfast in an interesting and colorful way. Then the baby will definitely not have problems with appetite

So, what should be included in a child's breakfast? Proteins fats carbohydrates. And also amino acids, minerals, vitamins and fiber. The set is standard. But due to the fact that the body is just waking up in the morning, you shouldn’t overload it. It is better to choose foods for breakfast that contain all this in an easily digestible form.

• porridge;
• milk and lactic acid products;
• eggs;
• boiled lean meat (chicken fillet, veal);
• vegetables, fruits, nuts.

There is no need to insist that the baby eat, for example, a large portion of porridge. A few spoons will be enough for him. Plus, maybe a boiled egg and a small cucumber. If you add herbal tea and a sandwich with butter and honey or jam, you get a delicious and complete breakfast.

Portion sizes should be appropriate for the child’s age. So does the contents of breakfast.

For a one-year-old baby, food is still prepared separately; his meals are noticeably different from what the rest of the family eats. He has breakfast with milk porridge, yogurt, cottage cheese, etc.

At 3-5 years old, the baby’s breakfast becomes much more varied. It may already contain eggs, meat, fruits and vegetables, sandwiches, and baked goods.

And after six years, a child can have breakfast with all family members. And it’s very good when, gathering at the morning table, everyone eats tasty and healthy food.

Children's breakfast should consist of easily digestible and energy-rich foods

Porridge

Any porridge is suitable for children's breakfast, except semolina. Only until the child learns to chew food, it is better for him to grind the porridge through a fine strainer or beat it with a blender.

And so that your baby devolves them on both cheeks, you can experiment with various components that significantly contribute to improving both the taste of ordinary porridge and its appearance.

1. Pour 150 g of oatmeal with 200 ml of milk and 200 ml of apple juice. Add sugar to taste. A very small pinch of salt will make the taste of any sweet porridge more expressive.
2. Bring the porridge to a boil and cook for 5 minutes over low heat.
3. Then remove from the stove, wrap it in a towel and let it stand for another 5-10 minutes.
4. Meanwhile, peel, core and cut 2 apples into thin slices.
5. Pour apples into hot porridge.
6. Add 70 ml of cream and half a teaspoon of ground cinnamon there.
7. Stir everything well and you can serve.

1. Carefully sorted and washed millet (1 tbsp.), Pour 1 liter of water and bring to a boil.
2. Then cook it over low heat, covered, for 15 minutes.
3. Meanwhile, separately boil 1 tbsp. milk and prepare 50 g of butter.
4. Next, remove the porridge from the heat, drain the water, add milk, butter, a pinch of salt, sugar to taste, cover it with a lid and put it back on low-low heat. So that it does not boil, but only languishes.
5. Rinse the raisins (or any other dried fruit) and cover with warm water. Let it stand for half an hour while the porridge simmers on the fire.
6. After 30 min. Remove the porridge from the heat.
7. Drain the water from the raisins and add them to the porridge.
8. Put 200 g of low-fat cottage cheese there.
9. Mix everything thoroughly. Cover with a lid, wrap in a towel and leave for 20 minutes.

This may not be a dish for every day, but this porridge is very suitable for breakfast on a weekend. Considering that it is very tasty and extremely healthy.

Cocoa is a favorite children's drink

Dairy

In order for the child’s body to absorb calcium from dairy products to the greatest extent, he should eat them in the morning. And lactic acid kefirs and yoghurts also promote digestion, populating the body with beneficial bacteria.

But not every baby will accept or even be happy to drink a glass of regular milk. But it’s not so easy to give up bananas.

Banana milk is a storehouse of vitamins in the form of a treat for children

1. Peel one banana, cut into rings and place in a blender bowl.
2. Add 1 tbsp there. sugar, 350 ml of milk and vanilla on the tip of a knife (you can do without it).
3. Beat the cocktail with a blender until smooth.

Serve the cocktail with whole grain bread, biscuits or biscuits. The result is an extremely tasty, nutritious and healthy breakfast for your child.

Make milk soups for your baby for breakfast. Don't forget about good old cocoa. And curds or yoghurts, generously seasoned with honey, fruits, and nuts, will help you out in situations where you have very little time to prepare breakfast.

Quail eggs are healthier and safer for children

Eggs

Give your one-year-old toddler 2 quail eggs for breakfast. Boiled or raw. Or you can make an omelet out of them. Older children are also better off eating quail eggs. Although chicken ones are quite suitable for them.

Just don't get too carried away with egg dishes. Children can eat them no more than 2 times a week. To avoid allergic reactions.

1. Tasty, healthy, appetizing. Wash one red bell pepper and one yellow one under running water, cut off the tails and remove the seeds.
2. Cut them into 2 cm thick rings.
3. Place the rings in a hot frying pan, greased with oil, and fry them for 1 minute. from each side.
4. Pour 1 egg into each pepper ring.
5. Cover the pan with a lid and cook over low heat for 2 minutes.
6. Place the scrambled eggs on plates, season with salt, and garnish with herbs.

Children are very fond of various flour products and baked goods. But try to feed your baby pies, cookies or dumplings prepared with your own hands.

Pastries and baked goods

All children, without exception, like them. For some reason, representatives of the younger generation give particular preference to flour products in their various variations: pasta, dumplings, dumplings, pancakes, pancakes, pies...

Of course, all this must be homemade. But you can make and freeze the same dumplings at a time convenient for you. In the morning, all you have to do is boil them.

1. From 500 g of cottage cheese, 1 egg, 3 tbsp. sugar, a pinch of salt, 1 packet of vanilla sugar and 5 tbsp. flour, knead the dough.
2. Stretch it into a long thin rope and cut into small pieces. As an option that is more labor-intensive, but also more interesting: roll out the dough to a thickness of 2 cm and squeeze out shaped dumplings using cookie cutters.
3. Cook lazy dumplings for 2 minutes. in salted boiling water.
4. Serve with sour cream, jam, honey, and pieces of fresh fruit.

You can also prepare a large number of different “delicacies” from ordinary bread. With a minimum of effort and spending even less time. Croutons, toast, rolls with various fillings, etc. See video.

Video “For children for breakfast. Fast and tasty"

On weekends, pamper your family with homemade cakes. Don’t be afraid to involve your child in the process of preparing breakfast. Then he will absorb them with great pleasure.

Beverages

It is better not to offer children juice at breakfast. Coffee and carbonated drinks, black and green tea are also contraindicated for them.

Preschool children need to have breakfast, because having breakfast helps prevent excess weight in children and adolescents. And the acquired habit of eating breakfast will save you from obesity in adulthood. A child’s lack of appetite in the morning is an indicator of lack of sleep.

It doesn’t matter whether your baby has breakfast at home or in kindergarten. The main thing is that he eats! If it’s a long way to get to kindergarten, or mom’s cooking tastes better, you can eat at home. When the garden is close, and the baby is unpretentious in food, let him have breakfast in the garden. But if the baby is prone to obesity, it would be optimal to avoid double feeding (home + garden).

The daily caloric intake of preschool children is approximately 1800-2000 kcal per day (of which about 25% should be consumed for breakfast). At the same time, you need to ensure that protein foods in the diet become less compared to early age, but the proportion of carbohydrates increases. It is carbohydrates and fats that become the main sources of energy for a child 3-6 years old, which means that a preschooler should receive more vegetables, fruits and flour products. If your child attends kindergarten, rest assured: the food there is balanced and designed taking into account age standards for food components, microelements and vitamins.

It is better for children to choose gentle cooking methods when preparing breakfast (boiling, baking, stewing). You should not experiment with exotic dishes and spices.

Dry breakfasts (muesli, cereal, balls and stars - with milk or yogurt) can also be offered to your baby, but not more than twice a week: as a rule, they contain a lot of sugar and may also contain dyes. The optimal morning drink is cocoa or tea (with milk).

So, here is a detailed breakfast plan for your preschooler for the week:

Monday: milk porridge

Oatmeal is optimal, but many kids don’t really like it. Don't worry, rice, buckwheat or millet porridge are perfect for breakfast. To attract your little picky eater to the table, diversify the porridge with fresh or frozen berries (strawberries, raspberries, blueberries, currants) or pieces of pre-steamed dried fruit. For flavor, add a pinch of vanilla or cinnamon and garnish with a drizzle of sweet syrup (such as strawberry or chocolate). Don't indulge in highly allergenic nuts and honey.

WHAT TO COOK:

Milk buckwheat porridge with apple

• Buckwheat – 1/2 cup
• Water - 1 glass
• Milk - 1 glass
• Salt - 1 pinch
• Sugar - 1 tbsp. l.
• Apple - 1 pc.
• Butter - 20 g

Cooking method:

Rinse the cereal, add water, bring to a boil. Cook for 10-15 minutes. Add milk and stir. Boil. Add salt and sugar. Cook for another 10 minutes. Wash the apple, remove peel and seeds. Grate on a fine grater. Add an apple to the porridge. When serving, season the buckwheat porridge with apples with butter.

Milk porridge from a mixture of cereals and carrots

• Rice - ½ cup
• Buckwheat – ½ cup
• Pearl barley – ½ cup
• Raisins - 2 tbsp.
• Carrots - 4 pcs.
• Milk – 1 glass
• Butter - 2 tbsp. l.
• Water - 2 glasses
• Salt - to taste
• Sugar - to taste

Cooking method:

Sort the grains, rinse and soak in cold water for 1-2 hours (or leave to soak overnight)
Sort and rinse the raisins. Peel the carrots and chop into strips.
Place soaked cereal (along with water) and carrots in boiling salted water and bring to a boil, then cook for 5-6 minutes. Add sugar, raisins, milk and bring to a boil again and cook the porridge over very low heat for 20-25 minutes. Serve milk porridge with butter.

Tuesday: omelet or scrambled eggs

With carrots and peas, with ham and sweet peppers, with zucchini and cheese, and even sweet apple - no child will refuse an omelette for breakfast, especially such an unusual one! Prepare an omelette from quail eggs - they contain more useful microelements than chicken eggs, and they are also less allergenic. Keep in mind that the most airy and fluffy omelette is made in the oven.

WHAT TO COOK:

Broccoli omelette

• Broccoli - 100 g
• Carrots - 1 pc.
• Chicken egg - 3 pcs.
• Milk - 3 tbsp. l.
• Salt - to taste

Preparation:

Wash the carrots, then peel and cut into cubes. Wash the broccoli and divide it into florets. Cook broccoli and carrots in a double boiler for 15 minutes (to speed up the process, you can use a microwave steamer). Beat the eggs. Add milk and salt, stir. Add vegetables to the egg-milk mixture and stir. Grease a baking dish (or steamer) with oil or place foil in a steamer container. Pour the broccoli omelette into the pan and place in a steamer or oven. Cook for 30 minutes.

Boiled omelette

• Chicken egg - 3 pcs.
• Milk - 2/3 cup
• Salt - to taste

Preparation:

Beat eggs with salt with a mixer until foamy. Add milk and beat again. Take 2 baking bags and pour the egg mixture into them. We tie the bags, but leave a little free space. Place in boiling water and, without covering with a lid, cook over medium heat for 30 minutes. After 30 minutes, take out the omelette and turn it out of the bag onto a plate.

Omelette with cottage cheese

• Eggs - 2 pcs.
• Cottage cheese - 100 gr.
• Baby milk - ½ cup
• Salt - to taste

Preparation:

Beat the eggs and add salt. Take the cottage cheese and add it to the egg mixture, then mash it there with a fork. Afterwards, beat everything again. Pour in half a glass of baby milk and stir until smooth.
Place a teaspoon of butter on a heated frying pan and pour in the omelette. When it starts to boil, stir with a wooden spatula. After 3 minutes, reduce heat and cover with a lid. Leave for another 5 minutes.

Wednesday: pasta (pasta) or milk noodle soup

Yes, and pasta too. After all, we remember that carbohydrates for breakfast are the main source of energy for a preschooler.
Almost all children love pasta. In order for them to be beneficial and not harmful, choose pasta made from durum wheat and do not overcook it - proper pasta should remain hard. Buckwheat or rice noodles can be an excellent option for replacing classic pasta.
The good thing about pasta for breakfast is that it can be prepared completely differently every week. It goes well with cheese, eggs, and vegetables. If you don't have time, you can simply boil the pasta and sprinkle grated cheese on top. Periodically on “pasta” day you can make your child milk soup with noodles.

WHAT TO COOK:

Milk vermicelli

• Small vermicelli (spider web) - 1 tbsp.
• Milk - 200 ml.
• Butter - 5 gr.
• Sugar - to taste

Preparation:

Pour vermicelli into boiling water and cook until half cooked, about 3 minutes.
Drain the pasta in a colander (do all the steps clearly and quickly so that they don’t have time to stick together). Let the milk boil and add boiled vermicelli to it. At the end of cooking, add sugar to taste and a piece of butter.

Pasta baked in cheese sauce

(for 4 servings)

• Pasta – 300 g.
• Cheddar cheese – 150 g.
• Milk – 600 ml.
• Butter – 1 tbsp.
• Flour – 2 tbsp.
• Nutmeg – ½ tsp.
• Wheat breadcrumbs
• Dried spices

Preparation:

Prepare the sauce: Heat the milk in a saucepan and melt the butter in it. Then, stirring vigorously with a whisk, slowly add flour, stirring until the sauce comes to a boil. Next, reduce the heat and continue stirring for another 4-5 minutes until the sauce is smooth. Then add the finely grated cheese, season with pepper, salt, and nutmeg and continue stirring until the cheese has melted and the sauce is completely smooth, about 5 minutes.
Meanwhile, cook the pasta until All Dente, drain. Place the pasta in deep bowls, pour generously over the sauce, season with dried spices and sprinkle with breadcrumbs. Bake in a preheated oven at 180 degrees for 10 minutes. Be sure to serve the pasta hot.

Thursday: casserole

It can be not only cottage cheese, but also meat, vegetable or cheese. The secret of its preparation is simple: just chop the desired ingredients, pour in the sauce (beaten eggs or regular sour cream will do), sprinkle with grated cheese and bake in the oven. If your child is a fan of the traditional cottage cheese version, add raisins, dates, pieces of dried fruit or marmalade to the casserole.

WHAT TO COOK:

Cottage cheese casserole with pumpkin in a slow cooker

• Cottage cheese - 500 g.
• Pumpkin - 400 g.
• Eggs - 3 pcs.
• Semolina - 1/2 cup
• Sugar - 1/2 cup
• Sour cream - 200 g.
• Baking powder - 1 tsp.
• Vanilla sugar - 1 tsp.
• Butter

Preparation:

Grate the pumpkin. Can be cut into pieces. Add sugar to eggs and beat until foamy. Just beat a little, no need to get thick. Add cottage cheese to the beaten eggs and mix. Add semolina and mix. Add pumpkin, baking powder and vanilla and stir.
Grease the multicooker bowl generously with butter and sprinkle with semolina. Pour the curd mixture into a coated bowl. Set the “baking” mode for 1 hour. But don’t get it right after the end of the program. You need to leave the casserole in the “warm” mode for another 50 minutes. And only after this, the children's cottage cheese casserole with pumpkin in a slow cooker will be ready.

Rice casserole with raisins

• Rice – ½ cup
• Sugar – 1/4 cup
• Chicken egg – 1 pc.
• Raisins and dried apricots – 1 cup
• Sour cream – 1 tbsp. for the “dough” and 2 tbsp. spoons for sweet sauce
• Honey – 1 tbsp. l. for the sauce
• Butter – for greasing the pan

Preparation:

Rinse the rice several times in cold water and boil it until half cooked. To do this, you need to pour a lot of water into the pan, boil the rice for 10-15 minutes, then drain the excess water through a colander. Rinse the dried apricots and raisins thoroughly and pour boiling water over them for a few minutes. Chop the dried apricots. Pieces of dried apricots should be made approximately the same size as raisins. Mix the egg and sugar in the container in which you will beat them. Using a mixer or whisk, beat the sugar and egg until smooth and foamy. Now you need to thoroughly mix all the ingredients: semi-boiled rice, prepared dried fruits, beaten eggs and sour cream. You need to coat the pan in which you will bake with butter. Then place the future casserole in it. We chose silicone molds with children's characters.
Bake sweet rice casserole with dried fruits in an oven preheated to 180 degrees for 30-40 minutes. Make sure that the casserole does not overheat, otherwise the burnt rice will crunch on your teeth. You can top the casserole with jam, or you can make a sweet and satisfying sauce. To do this, whisk sour cream and a spoonful of honey. The sauce is ready, pour it over the casserole and serve.

Buckwheat casserole with cottage cheese

• Buckwheat -4 tbsp.
• Cottage cheese - 100 g.
• Chicken eggs - 2 pcs.
• Sour cream - 2 tbsp.
• Sugar - 2 tsp.
• Breadcrumbs - for sprinkling the mold
• Butter - for greasing the pan

Preparation:

Boil the crumbly buckwheat porridge in water. No added salt or sugar to it. Rub the cottage cheese through a sieve until it becomes even.
In a separate bowl, mix chicken eggs with sour cream and sugar. Divide it into two parts. Leave 2/3 in one part, 1/3 in the second.
Add grated cottage cheese and sweet sour cream and egg sauce (2/3 of the previous step) to the buckwheat porridge and mix. Grease a baking dish with butter and sprinkle breadcrumbs on top. If you don’t have them ready-made, you can quickly make them from a piece of dried bread, grating them on a fine grater. Or you can sprinkle with semolina.
Place the buckwheat-curd mixture into the mold. Pour the remaining sour cream and egg sauce on top (1/3 part).
Bake in the oven for 20 minutes at 180 degrees. Let the buckwheat casserole cool slightly, then cut into portions.
Buckwheat casserole with cottage cheese can be served with jam, sour cream or just as is, depending on the child’s preferences. And you can wash it down with a sweet compote of dried fruits or jelly made from jam.

Friday: sandwich

Yes, yes, exactly a sandwich! Prepare it correctly - then there will be no doubt about the benefits. Take a piece of grain bread rich in healthy carbohydrates or a whole grain bun, put a plastic cheese, a slice of lean ham or cooked sausage (ideally boiled meat) and complement this set with a leaf of lettuce, a slice of tomato or cucumber of your choice.

WHAT TO COOK:

Pizza sandwiches

• Loaf - 1 pc.
• Sausages - 5 pcs.
• Tomato - 2 pcs.
• Hard cheese - 100 g.
• Garlic - 1 clove
• Greenery
• Mayonnaise

Preparation:

Cut sausages or sausage into small cubes. Cut the tomatoes into cubes too.
Chop the greens. Grate the cheese on a coarse grater, garlic (using a masher) and add mayonnaise. Mix everything. No need to add salt. Cut the loaf into slices and spread with this mixture. Place on a baking sheet. There is no need to grease the baking tray. Bake in the oven at 180 - 200 degrees for 15 minutes.

Cottage cheese sandwiches

• loaf
• Cottage cheese (any) - 100 g.
• Hard cheese - 100 g.
• Chicken egg - 1 pc.
• Garlic - 2 cloves
• Sausage - 100 g
• Greens (chopped)

Preparation:

We rub the cottage cheese through a sieve (or take ready-made small-grain cottage cheese), add the egg and mix well. Three cheeses on a coarse grater. And send it to the curd mass. Add salt to taste, herbs, crushed garlic and mix thoroughly. Three sausages on a fine grater. Spread the resulting mixture onto the loaf slices. Place the sandwiches on a baking sheet. And put it in an oven preheated to 200 degrees for 7 minutes.

Saturday: dumplings, lazy dumplings

Most children will not refuse to enjoy this dish in the morning. Homemade dumplings with fruit or curd filling can be made in advance and stored in the freezer, using as needed. And lazy dumplings are easy to make right in the morning.

WHAT TO COOK:

Lazy dumplings

(3 servings)

• Cottage cheese – 200 g.
• Egg – 1 pc.
• Wheat flour – 4 tbsp.
• Brown sugar – 1 tbsp.
• Salt - to taste

Preparation:

Place the cottage cheese in a large cup and add sugar to it. Add one chicken egg and stir the mixture. Grind the curd mixture in a blender. This is necessary so that the protein contained in the cottage cheese is better absorbed and digested. When heated during cooking, the protein in the curd thickens. And at the same time, the consistency of the mass improves significantly, the cottage cheese becomes airy and homogeneous. Add wheat flour to the resulting mass and knead the dough for lazy dumplings. If you have limited time, you can roll the dough into a sausage and cut it into equal pieces. Press the center of each piece with your finger. This action can be entrusted to a little assistant.
Place a saucepan of water over high heat. When the water boils, be sure to salt it. There is no need to overdo it so that the dumplings don’t get overcooked. After the water has boiled, carefully lower the dumplings into it.
When the dumplings appear on the surface of the water, it means they are almost ready. After this, let them cook for about 5 minutes, no more. Otherwise they may boil over. Carefully, so that the dumplings do not fall apart, use a slotted spoon to remove them from the water into a bowl. Let them cool a little. Add a little butter or sour cream to the dumplings. To decorate the dish, you can put a berry in the center of each dumpling.

Dumplings with cherries

• Wheat flour – 400-500 g.
• Chicken egg - 1 pc.
• Kefir – 1 glass
• Soda - a pinch
• Cherry – 350-400 g.
• Sugar

Preparation:

To prepare dumplings with cherries, you need to break an egg into a bowl and beat it. Add kefir, soda to the egg and mix. Place flour in a bowl and pour liquid into the well. Gently stir with a fork, then knead with your hands. The dough should be soft and not stick to your hands. Sprinkle the table with flour and roll out the dough using a rolling pin. Using a cup, cut out circles from the dough. Wash the cherries. Place 2-3 cherries and half a teaspoon of sugar in each circle. (If the cherries are frozen, do not defrost them). Mold the edges of the dumplings. Boil dumplings with cherries in boiling water for 5 minutes after floating or cook in a double boiler for 15 minutes. If you end up with too many dumplings, you can freeze them in portions for next time. You can also make dumplings with strawberries, dumplings with cottage cheese or dumplings with liver.

Sunday: fruit salad

Fruits are an ideal option for breakfast. Use any fresh berries and fruits you find in the refrigerator: oranges, kiwis, apples, pears, strawberries. Season the salad with low-fat sour cream or plain yogurt, and use healthy dried fruits to add a special taste.

WHAT TO COOK:

Fruit salad with cottage cheese

• tangerine – 1 pc.
• banana – ½ pc.
• apple – ½ pc.
• lemon juice – 1 tsp.
• crumbly cottage cheese – 50 g.
• red currants and raspberries

Preparation:

First, take a banana, peel it and cut off half of the fruit. Then we cut it lengthwise into two parts and then cut it into semicircles, no more than five millimeters thick. Then we take the tangerine, peel it and divide it into slices.
Next, we prepare the third ingredient of our salad - an apple. We cut it in half, peel it, cut out the seed pod with the seeds, and cut everything else into small cubes and sprinkle with fresh lemon juice so that the apple does not darken.
Place the prepared fruits in a serving bowl. This can be done in layers or mixed. After this, carefully place the cottage cheese on the surface of the fruit salad. Finally, we decorate the dessert with red currants and raspberries, after which it can be served. For lovers of sweet desserts, you can serve sweet cottage cheese instead of regular cottage cheese. Before eating, fruit salad for children can be mixed and combined with cottage cheese or eaten in separate pieces, enjoying the change in tastes.

Fruit salad with yogurt

• Apple – 1 pc.
• Tangerines – 2 pcs.
• Banana – 1 pc.
• Yogurt – 1 glass

Preparation:

Cut each fruit or divide it into small pieces. You can add some steamed raisins. The size of the pieces of fruit is determined based on the age of the child: small crumbs definitely need to cut all the fruits as finely as possible, while it is useful for older children to be given medium-sized pieces in order to develop the chewing muscle.
Then pour yogurt over the fruit. You can replace yogurt with an equal amount of sour cream - it will also turn out very healthy and tasty! Mix the fruit salad thoroughly. You don’t have to add sugar - it’s not that healthy for a child’s body. The presence of banana and raisins will add sweetness to the salad.

Video: Children's menu. Delicious and healthy breakfast for a child

Most mothers are surrounded by a dense ring of household responsibilities, sometimes missing important stages in the growth of the younger generation of the family. Morning awakening is often accompanied by a mother’s thought: “What should I cook for my child for breakfast?”, which comes along with dreams of his good appetite and mood. The first meal is very important, both for obtaining a little energy and full development, and for the health of his still fragile digestive system.

Of course, there is a difference between breakfast for 2-year-olds and breakfast for a schoolchild. Breakfast for kids should not only be nutritious, but also arouse the child’s interest. Food that is ugly in appearance gives rise to a reluctance in the baby to eat, not its taste. Little children do not yet have taste preferences, but external stimuli (unusual presentation of dishes) are always perceived with interest.

Seeing something boring on a plate, a 1-2 year old child refuses to eat it, and the mother insists that it will alarm him. But, if at an early age you follow the whims of the baby, then you can accustom him to junk food, and this is fraught with the development of unhealthy eating behavior in the future. Therefore, a delicious breakfast for children is an attractive presentation of the food, and not, in fact, recipes.

Three important conditions for a proper breakfast for children 2 years old

Condition one

A 2-3 year old child should have breakfast twice. The first morning meal is designed to start the bowels and be light and liquid. The second breakfast must already be high in calories, high in carbohydrates.

If your baby wakes up late (at 9 am or later), then you can skip the first breakfast. In this case, after waking up, give him some herbal unsweetened tea and start cleaning the bed and water procedures.

Condition two

Don't insist on eating immediately after your baby wakes up! Do some exercises in bed, tidy up the crib in a playful way, and wash your face and brush your teeth together. The baby will cheer up and ask to eat.

Condition three

Serve the dishes in beautiful “packaging”: a plate with a child’s drawing on the bottom, a decoration of bright berries and fruits and other creative elements.

Sample breakfast menu for children 2 years old

First breakfast

For meals that trigger the work of the stomach and intestines, herbal tea, weak tea with milk and a small cracker are suitable.

Don't give your little one sugary cookies! After eating sweets, the child will soon not want to eat. A third of a banana or a baked apple with herbal tea is the best option instead of cookies. For the first meal, 100-150 ml of kefir or low-fat yogurt is also suitable.

Lunch

Offer carbohydrate and high-calorie foods after 1-1.5 hours. It should be nutritious and tasty. We offer you several breakfast recipes for your baby:

Option #1

Cottage cheese with sour cream and fruit.

Cocoa with milk and bread with butter.

Option No. 2

Egg omelet - with milk and vegetables (grated carrots, pumpkin or herbs).

Weak tea with milk, toast with jam.

Option No. 3

Milk porridge - buckwheat, rice, oatmeal or millet - with dried fruits.

Liquid yogurt or kefir.

Semolina porridge, which mothers grew up eating, should not occupy a significant place in children's breakfasts. Semolina contains only calories and no nutrients. Therefore, semolina porridge should be prepared for a child no more than once a week.

Option No. 4

Cottage cheese casserole with sour cream.

Tea with milk and a few unsweetened cookies.

Option No. 5

Fried eggs with sausage and herbs.

Cocoa with milk and toast with jam.

There are dozens of options for children's breakfast for a 2-3 year old child! The main thing here is not to overdo it with sweet dishes. Porridge and cottage cheese do not need to be sweetened at all. If you supplement the porridge with dried fruits or fresh fruits, the fructose and sucrose contained in them is enough to sweeten the dish.

Recipes for children's breakfast

Cottage cheese casserole with apples

Ingredients: 3 apples, 200 g of cottage cheese, 1 yolk, a handful of raisins and a third of a bag of vanilla sugar.

1. We wash the apples under running water. Using a knife with a sharp end, we cut out the insides from the side of the peduncle, forming a cavity for the filling with a wall thickness of about 8-10 mm. Remove the seeds and partitions from the cut-out apple pulp and chop the pulp into small pieces.

1. Grind the cottage cheese through a sieve, add vanilla sugar, beat in the yolk, throw in the raisins and sliced ​​apple (the part of the apple that was removed). Mix the entire curd mass thoroughly and fill the voids in the apples.

1. Place the stuffed fruits in a baking dish and bake in the oven (200 degrees) or in a slow cooker on the “baking” mode for 20-30 minutes. Cooking time depends on the type of apple.

* Cook's Advice

If your baby is not allergic to honey, then place a third of a teaspoon of honey in the center of each apple with curd filling. It tastes better this way!

Milk millet porridge with pumpkin

Prepare millet porridge in water (2 tablespoons of dry millet). Peel the pumpkin (100 g) and grate it. Add pumpkin to the cooked millet, add a little salt, add 1 tsp. sugar and pour half a glass of milk. Cook over low heat for 15 minutes. Serve with butter.

If you have time and the child is keen on playing, then do not cook the porridge with milk, but immediately after the milk boils, cover the saucepan with a lid and wrap it in a warm scarf or towel and let it simmer in the warmth for 20-30 minutes. It's healthier for the baby!

Milk rice porridge with cranberries

Cook the rice, add milk, sweeten with sugar or honey and simmer in milk for 10 minutes. Serve with butter. We decorate the dish with cranberries and come up with an interesting story about “berries in the snow.” The porridge will be eaten!

The more we think about what to cook for our child for breakfast, the more ideas come to us. Fairy tales featuring your favorite characters, beautiful and original presentation of ordinary dishes, brightly colored plates and cups - everything brings success! When thinking about the menu, just imagine yourself as a child!

Mothers often face the question of what to cook for breakfast for their children. Both preschoolers and schoolchildren are often picky eaters. They turn away with disgust from a plate of oatmeal and turn up their noses at cottage cheese. What to do in this case? Of course, come up with new dishes, imagine and experiment.

Many mothers, due to lack of time, follow the lead of their children and give them the right to make independent choices. Those, without thinking twice, most often have breakfast with cereal drenched in milk or prefer not to have breakfast at all. It is important to choose and prepare the right foods for breakfast for children that are well digestible, do not cause a feeling of heaviness, and fill the child’s body with the vitamins and microelements it needs.

Dishes made from cereals, eggs, cottage cheese, milk are just what you need, and vegetables, fruits and herbs added to them during the cooking process not only fill the prepared dishes with new tastes, but also make familiar dishes almost unrecognizable. There are a lot of options for healthy and tasty combinations. You have a great opportunity to verify this by preparing breakfast for children from the recipes we offer.

Oatmeal with fruits and nuts

Ingredients:
1 stack oatmeal,
1 stack water,
1 stack milk,
1 stack finely chopped fruits
2 tbsp. chopped walnuts,
1 tbsp. butter,
salt, sugar - to taste.

Preparation:
Pour oatmeal into boiling water, add salt and sugar to taste and cook for 5-7 minutes. Then pour in hot milk and cook the porridge until tender. Add butter, finely chopped fruits and nuts to hot oatmeal and stir.

Meat croutons “For breakfast”

Ingredients:
½ sliced ​​loaf,
350 g minced meat,
1 onion,
150 g cheese,
100 g butter,
50 g milk,
dill, salt and ground black pepper - to taste.

Preparation:
Chop the onion and dill, add the minced meat and mix well. Add milk, salt, spices to the mixture and mix again. Cut the loaf into slices. Grease each slice with a thin layer of butter, place the minced meat on top (it should extend slightly beyond the edges, since its volume will decrease slightly during baking). Line a baking tray with baking paper, place croutons on it, sprinkle with grated cheese and place in a preheated oven for 15 minutes.

Curd sandwiches with kiwi

Ingredients:
10 slices of white bread,
250 g cottage cheese,
1 egg,
50 g hard cheese,
2 tbsp. Sahara,
2 kiwis.

Preparation:
Grind the cottage cheese with sugar and egg. Place the curd mixture on slices of white bread and distribute it evenly over the entire surface. Grate the cheese on a fine grater and sprinkle it on the sandwiches. Place them on a baking sheet and in an oven preheated to 200ºC for 20 minutes. While the sandwiches are baking, peel the kiwi and cut into slices. Place 1-2 kiwi slices on the finished sandwiches and serve.

Semolina porridge with apples

Ingredients:
250 g semolina,
1 liter of milk,
200 g apples,
25 g butter,
1 tsp Sahara,
cinnamon - on the tip of a knife.

Preparation:
Pour semolina into boiling milk and, stirring, cook for 10 minutes. Grate the apples on a fine grater, add to the porridge, season with butter and cook for 7 minutes. Place the finished porridge on plates, sprinkle with cinnamon and sugar.

Pizza sandwiches

Ingredients:
1 loaf,
5 sausages,
2 tomatoes
100-150 g hard cheese,
1 clove of garlic,
greens, mayonnaise.

Preparation:
Cut the sausages and tomatoes into small cubes, chop the herbs, grate the cheese on a coarse grater, pass the garlic through a press, add mayonnaise. Cut the loaf into thin slices, spread each slice with the prepared mixture and place on a baking sheet. Bake sandwiches in the oven at 180-200ºC for 15 minutes.

Rice porridge with pumpkin and raisins

Ingredients:
100 g rice,
30 g ghee,
70 g pumpkin,
20 g raisins,
salt - to taste.

Preparation:
Soak the washed rice in warm salted water for 1 hour. Cut the pumpkin, remove the skin and seeds and cut into thin slices. Dissolve some of the melted butter in a wide saucepan, add pumpkin pieces, raisins, add rice and salt. Pour boiling water over all this so that it covers the top layer of rice, then cover the pan with a lid and cook the porridge in the oven. Serve the porridge on a plate, covering it with pumpkin pieces.

Millet porridge with prunes and walnuts

Ingredients:
1 stack millet,
2 stacks water,
½ cup finely chopped prunes,
2-3 tbsp. chopped walnuts,
20 g butter,
¼ tsp. salt,
1.5 tbsp. Sahara.

Preparation:
Wash the prunes, remove the seeds, and finely chop the pulp. Place it in a saucepan, cover with cold water and cook for 5-7 minutes over low heat. Then add the washed millet, add sugar, salt and cook the porridge over low heat for 45 minutes until cooked. 5-7 minutes before the end of cooking, add chopped walnut kernels to the porridge. Season the finished hot porridge with butter and stir.

Milk porridge with carrots “Friendly Company”

Ingredients:
½ cup rice,
½ cup buckwheat,
½ cup barley,
2 tbsp. raisins,
4 carrots,
1 stack milk,
2 tbsp. butter,
2 stacks water,
sugar, salt - to taste.

Preparation:
Sort, rinse and soak the cereal in cold water for 1-2 hours or overnight. Sort and rinse the raisins too. Peel the carrots and chop into strips. Place soaked cereal (along with water) and carrots in boiling salted water, bring to a boil and cook for 5-6 minutes. Then add sugar, raisins, milk, bring to a boil again and cook over low heat for 20-25 minutes. Serve the finished porridge to the table by adding a piece of butter.

Thin cheese pancakes with herbs

Ingredients:
500 ml milk,
2 eggs,
1.5 stack. flour,
100-150 g cheese,
2 tbsp. Sahara,
vegetable oil,
greens and salt - to taste.

Preparation:
Add eggs, sugar, salt to milk and mix. Then add flour and mix everything well again so that there are no lumps. Add finely chopped herbs and grated cheese, stir, then pour in 1-2 tbsp. vegetable oil. Fry the cheese pancakes with herbs in a heated frying pan with vegetable oil on both sides.

Pancakes "Zebra"

Ingredients:
1 stack flour,
2 stacks milk,
1 egg,
2 tbsp. cocoa,
2 tbsp. Sahara,
1 tsp vanilla sugar,
1 pinch of salt.

Preparation:
In a deep bowl, combine eggs, flour, sugar, vanillin and beat everything well. Divide the finished dough in half. Add cocoa powder to one part and stir until it is completely dissolved. Pour white dough into the pan with a ladle and spread it over the surface; do not put the pan on the heat yet. Pour the chocolate dough into a bowl with a spout. Pour a little chocolate batter onto the white pancake in a circular motion and place the pan on the heat and fry as usual, about 2 minutes on each side. On one side the pancakes turn out white, and on the other they are striped. Roll the pancakes into a white tube and serve with sour cream, jam or honey.

Semolina pancakes with honey

Ingredients:
250 g semolina,
125 g honey,
2 eggs,
40 g butter,
150 g jam,
1 stack water.

Preparation:
Boil water with honey and add 5 g of oil. Then add semolina in a thin stream, stirring continuously, cover the pan with a lid and set aside on the edge of the stove for 5 minutes. Then add the eggs, beat well and spoon the resulting mass into a preheated frying pan with melted butter. Fry the pancakes on both sides until crispy, and when serving, pour over the jam.

Banana pancakes

Ingredients:
3 bananas,
1 stack kefir,
1 stack flour,
1 egg,
½ tsp. soda,
salt, sugar - to taste.

Preparation:
Mash the bananas, add salt and sugar to them and mix well. Add soda to kefir and mix too. Add kefir to the banana mixture, add flour and beat with a blender. Fry banana pancakes over low heat in a preheated frying pan with vegetable oil on both sides.

Egg Noodle Casserole with Apples

Ingredients:
500 g egg noodles,
3 carrots,
3 large sweet apples,
5 eggs
1 tsp lemon juice,
100 ml vegetable oil,
3 tbsp. Sahara,
5 g ground ginger,
5 g ground cinnamon,
salt - to taste.

Preparation:
Boil water, add salt, add noodles and cook until done. Then drain in a colander, let the water drain, place in a saucepan and add butter. Grate the carrots on a coarse grater. Peel and core the apples and grate them on a coarse grater. Then sprinkle them with lemon juice. Mix noodles, carrots, apples and eggs, add 3 tbsp. vegetable oil, salt, sugar and spices. Grease a baking dish with butter and place noodles with apples and carrots in it. Bake the dish in an oven preheated to 180ºC for 25 minutes.

Curd sticks with greens

Ingredients:
500 g cottage cheese,
1 bunch of green onions,
1 tbsp. celery,
1 stack flour,
½ tsp. salt,
2 tbsp. Sahara,
2 eggs.

Preparation:
Mix flour, salt, sugar and yolks with cottage cheese, onions and herbs until a homogeneous mass is formed. Place the finished dough in the refrigerator for 15-20 minutes, then take it out, roll it out, cut it into sticks measuring 1.5x5 cm and fry in oil. Serve with sour cream.

Cottage cheese with cheese and sour cream

Ingredients:
500 g cottage cheese,
½ cup wheat flour,
120 g cheese,
4 eggs,
100 g butter,
⅔ stack. sour cream,
sugar and salt - to taste.

Preparation:
Mash the cottage cheese and grate the cheese. Combine the prepared cottage cheese and cheese, add the yolks, half the flour, sugar, salt and mix thoroughly. Divide the resulting mass into curds, bread them in the remaining flour and fry them on both sides in butter. Serve with sour cream.

Egg soufflé

Ingredients:
2 eggs,
200 g milk,
5 g butter,
25 g vanilla crackers,
10 g sugar,
1 g salt.

Preparation:
Crush the crackers. Grind the yolks with sugar and crushed breadcrumbs. Beat the whites into a strong foam and carefully mix with the mashed yolks. Grease a deep frying pan with oil, sprinkle with breadcrumbs and pour the egg mixture into it. Bake the soufflé in the oven at low temperature. To prevent it from burning, cover the top with foil. Serve the finished soufflé immediately after baking with a glass of milk.

Egg roll with rice

Ingredients:
3 eggs,
100 g milk,
30 g flour,
30 g butter,
2 g salt.
For minced meat:
50 g rice,
20 g green onions,
½ boiled egg.

Preparation:
Grind the egg yolks with flour, add milk and beat. Add separately whipped whites to a fluffy foam. Grease a frying pan with oil and pour the prepared mixture into it and bake in the oven. To prepare the minced meat, boil the rice, chop the green onions and lightly fry in oil. Finely chop the egg. Mix everything until smooth. Place minced rice on the prepared baked egg layer and wrap it in the form of a roll. The egg roll can also be prepared with minced cabbage or carrots and eggs.

Omelette with apple and vegetables

Ingredients:
4 eggs,
1 onion,
½ cup finely chopped white cabbage,
1 stack milk,
1-2 tbsp. butter,
chopped herbs and salt - to taste.

Preparation:
Cut the onion into small cubes, peel the apple and grate it. In a well-heated frying pan, fry the onion and cabbage until golden brown, add the apple, pour in 2-3 tbsp. hot water and simmer for 3-4 minutes under the lid. In a separate bowl, beat the eggs with milk and pour the omelette mixture into the frying pan over the fried mixture, cover the frying pan with a lid and fry the omelette until done. Serve to the table, sprinkled with chopped herbs.

Omelet rolls “Pink clouds”

Ingredients:
5-6 tomatoes,
1 stack milk,
3 eggs,
½ cup flour,
parsley, salt to taste.

Preparation:
Peel and rub the tomatoes through a sieve, add milk, eggs, salt and enough flour to make the dough a little thicker than for pancakes. Fry the omelettes in a small frying pan, sprinkle them with finely chopped parsley and roll them into rolls.

Carrot cheesecakes “Zaykina Joy”

Ingredients:
500 g soft cottage cheese,
1 egg,
1 carrot,
2 tbsp. decoys,
1.5 tbsp. Sahara,
salt - to taste.

Preparation:
Place cottage cheese in a deep bowl, add eggs, semolina, salt, sugar and mix. Add finely grated carrots to the prepared curd mass, make flat cakes, roll them in flour and fry over low heat. You can serve it with sour cream or honey.

Rice charlotte

Ingredients:
boiled rice,
apples,
butter,
1 egg,
2 tbsp. Sahara.

Preparation:
Add sugar, butter, egg to the rice and mix well. Peel the fruit and cut into slices. You can add them directly to the rice and mix, or you can put the rice on a baking sheet, and on it - a layer of apples and another layer of rice. Place the baking sheet with the charlotte in an oven preheated to 180ºC and bake until done.

Prepare bright, tasty and healthy dishes for breakfast for children, let their every day begin with joy and be unforgettable!

Larisa Shuftaykina

Don't know what to feed your child for breakfast? Find out about the five healthiest breakfasts for your children and how to prepare them.

Before breakfast

Nature is designed in such a way that not a single living creature eats immediately after waking up. After sleep, the animal must first find food, and then eat what it gets. This also applies to humans, but the benefits of civilization have led to the fact that just a few steps towards the refrigerator are enough, and you have already killed the worm.

It is best to start the morning with stretching, hygiene procedures, exercise, and only after that the body itself will give you a signal of hunger. It is important to teach such a culture from childhood in order to avoid possible negative consequences from incorrect nutrition.

Remember that children need nutritious food. Food must contain proteins, fats, a sufficient amount of carbohydrates, ballast substances, vitamins and minerals. A child needs all this for active growth and development, both physical and mental.

Milk and dairy products are very beneficial for children. Milk contains complete protein, as well as a number of vitamins and minerals, particularly calcium, which is essential for healthy bones, muscles and the nervous system. Thus, further we will talk about breakfasts at milk that you can prepare for your children.

1. Porridge is the best breakfast

Gastroenterologists sometimes joke that if everyone ate porridge for breakfast, they would lose their jobs. As they say, in every joke there is a grain of joke, and everything else is pure truth. Porridges (especially whole grains) are very healthy. Depending on what kind of porridge you prepare, you enrich your body with a complex of various vitamins and microelements.

Porridge goes well with cottage cheese and fruit. Especially if your child is naughty, you can add different berries to the dish. This will make your breakfast more nutritious and tastier.

Reader Questions

18 October 2013, 17:25 Good day. I would like to ask your advice. I am 22, my height is 178. Two years ago I gained weight up to 78 kg. This summer I decided that I had had enough of being curvy and began to avoid using any store-bought chemicals (like nuts, chips, etc.). By mid-autumn my weight was 68 kg. I don’t want to dwell on this because I want to lose a little more weight (as always, the excess has been thrown off from above, and there is still enough from the bottom), but my body clearly does not agree because the number on the scales is relatively stable and does not want to go down. What to do? I don’t consider physical activity because all attempts to do it did not reduce my size but only added muscle. I eat from 12 in the morning until 21. I get up at 8, go to bed at 23-24. I don’t seem to overeat, sometimes I eat chocolate, but I don’t abuse it.

Ask a Question

As an example, we can offer millet porridge with cottage cheese and fruit. To do this, you will need 1 glass of millet, 200 g of cottage cheese, and add milk to taste (depending on the desired consistency). Add sugar and butter and butter to taste. You can enrich the dish with your favorite fruits, for example, you can add banana and berries.

To prepare this breakfast you will need 1 glass of milk, half a glass of muesli, 300 g of berries (frozen can be used), 150 g of yogurt and a pinch of salt. You need to bring the milk to a boil and add muesli to it with a pinch of salt. Once removed from the heat, let the dish stand covered for about 5-7 minutes, after which the contents of the pan can be divided into several glasses. Next, add fruit and fill everything with yogurt. Place the cups in the refrigerator and leave them there overnight. Immediately before serving, the finished dish can be sprinkled with dry flakes or the same muesli. During cooking, you can add sugar or honey to taste. However, remember that you cannot add honey to hot liquid. Therefore, wait until the mass has cooled.

Eggs are a great choice for breakfast. You can beat eggs with milk and prepare a fluffy omelette. You can use vegetables as a filling. We offer you a vegetable omelet according to the following recipe: 2 small potatoes, half an onion and a sweet pepper, 4 eggs, 50 ml of milk or sour cream, vegetable oil, pepper and salt to taste.

Finely chop the vegetables and simmer in a frying pan. Potatoes can be pre-boiled. Beat the eggs with a mixer, add milk or sour cream and continue beating. Then pour the beaten eggs over the vegetables and keep the frying pan over low heat until fully cooked.

You can also add green leafy vegetables to the omelet; for example, spinach is perfect as a source of a number of essential amino acids.

To prepare cottage cheese casserole you will need: 350 g of cottage cheese, half a glass of sugar, 2-3 eggs, half a glass of cherries and 2 tablespoons of semolina.

First you need to beat the eggs with sugar, then add cottage cheese to the mixture and continue beating. Next, semolina is added, and the finished mixture is poured into baking molds. First, place the candied cherries on the bottom of the mold. The dish can also be cooked in a double boiler. This way the casserole will be even healthier, it will retain more useful components.

To bake pancakes you will need to knead the dough: 1 glass of milk, glass of flour, 2-3 eggs, 1-2 tbsp. l. sunflower oil, salt and sugar to taste. You can fill each pancake with cheese, ham and vegetables at your discretion, or make the filling from curd mass with raisins or dried apricots. The finished rolls should be placed on a baking sheet and baked in the oven at 180 degrees.

Choosing the right milk

To prepare each of the proposed breakfasts, you will need milk or dairy products (yogurt, cottage cheese). The question arises: what milk choose? If you live in the city, then the best option would be UHT milk in Tetra Pak aseptic packaging. UHT milk contains many more nutrients than milk that has been pasteurized or sterilized. In addition, UHT milk does not contain harmful microorganisms and their spores thanks to a special processing technology (ultra-pasteurization) and bottling of the product under aseptic conditions (in a closed space, without access to air and bacteria).

Also, when purchasing ultra-pasteurized milk, you can be calm about the quality of the product, since only high-quality raw materials are subject to ultra-pasteurization.