cildren eat healthy galway
cildren eat healthy galway

Meatless or Veggie Burgers

This is a great recipe for a meatless or veggie burger, packed with lots of good ingredients like brown rice, beans and lentils. Great for kids and all the family who might not like beans and lentils. I particularly like their colour as they look quite like other burgers. Many veggie burger recipes are too dry and crumby but not these. 

 Veg burger Aileen Cox


60g red lentils

120g green lentils

100g brown rice

1 medium onion, finely chopped

2 cloves garlic, crushed

140g peas

140g sweetcorn

400g tin kidney beans, drained

2 tablespoons flaxseed

1/4 teaspoon ground cumin

1/4 teaspoon dried coriander

1/4 teaspoon mild chilli powder

80g breadcrumbs

30g fresh coriander, finely chopped 

pepper, to season

2 eggs


  1. Cook the lentils and rice as per the packs instructions.
  2. Heat a little oil in a frying pan. Add the onion and sauté for about 3 minutes, until soft. Add the garlic and cook for another 2 minutes until soft but not browned.
  3. Place the lentils, the rice and the remaining ingredients, except the egg, in a bowl and mix well.
  4. Whisk the eggs in a separate bowl and then add to the rest of the ingredients. 
  5. Take a couple of tablespoons of the mixture and, using your hands, shape into a baby-sized  burger. Repeat.
  6. To cook the burgers, heat about 1 tablespoon of oil at a time in a frying pan over a medium heat. Place a few burgers on the pan and cook for about 4 minutes. Then flip them over and cook for a further 4 minutes the other side. They should be lovely and golden brown.


I made 2 small changes to this recipe:

  • I mashed the lentil and beans mixture very well so it wasn’t a chunky texture.
  • I used all green lentils instead of any red lentils. 


This recipe comes from Aileen at babyledfeeding,

  • You can omit the peas, sweet corn and fresh coriander of course,  if you wish.
  • You can make these burgers mini as above or larger, if you wish.

Delicious fish 'meatball' recipe (for even the most reluctant fish eaters)

The best fish 'meatball' recipe ever.

The recipe uses fish, which is such a super food. Tuna is a great option for those who find oily fish too strong as its more ‘meaty’ in texture and doesn’t have a distinctive colour (like salmon). The key is to use tuna that’s freshly caught or frozen quickly and it will have absolutely no ‘fishy  taste or smell’.

Healthy snack or breakfast recipe: 'Choc Flapjacks'

Here’s a fab recipe for ‘choc’ flapjacks made with a vegetable- sweet potato that’s cooked and mashed. Think of mashed banana or apple sauce, its similar in that it holds the oats together and provides moisture so they’re not dry. This even works well for those that don’t like sweet potato (either the texture or taste) as no one would know it has sweet potato hidden in it.

Healthy, Crunchy Granola Recipe

This is a great recipe for healthy granola, as most shop-bought granolas have a high amount of added sugar. Making homemade granola is also much cheaper than buying it. 

It tastes sweet as its flavoured with vanilla and cinnamon (but doesn't taste like coconut). For this recipe I use:

  • coconut sugar (as it has a deep rich flavour)
  • coconut oil (widely available in most supermarkets) to add more flavour
  • agave (though its a very processed sugar, it tastes sweeter than sugar) so you can use less.

It requires 6 ingredients and then you can add in other optional ingredients to suit.

This can be stored in an airtight container for a few weeks or also frozen for later use so I always make it in bulk. 

Granola with pomegranateServed with pomegranate seeds and green grapes


6 cup oats (I use the jumbo oats, rather than the quick cooking ones) 

1/4 cup coconut sugar 

1/2 cup coconut oil, melted

1/3 cup agave sweetener

2 tsp vanilla extract

1 tsp cinnamon 


Optional add-ins: 

Coconut chips

Any kind of seeds 

Any kind of dried fruit 

Any kind of nuts


  1. Mix oats, coconut sugar and cinnamon together. 
  2. In a separate bowl, whisk together the melted oil, sweetener and vanilla. 
  3. Pour over dry mixture and keep stirring to coat thoroughly.
  4. Spread on a lined or non-stock baking tin and bake at 155 °C (fan oven) for up to 30 minutes. 
  5. Stir frequently (every 5 minutes) to ensure even baking. Once it is done it looks golden brown.
  6. Add the nuts and seeds for the last 5 minutes of cooking if you want them toasted or add all the optional add-ins after its finished baking. 


Adapted from

A kid-friendly, vegetable soup recipe

As the weather is getting colder this is a great recipe for a super easy, quick and nutritious soup: Curry Squash Soup. Its made all the quicker with a bag of frozen squash thats chopped and peeled already. Likewise frozen onions that are peeled and chopped can also be used- both are available from Tesco.

The above information is general only and does not apply to everyone. If you’re looking for personalised, healthy eating support and advice for your child, why not consider booking a consultation with me? Email me at
Expert help is available in Galway or Online. 

 Book a Consultation or Talk Today

Dr. Colette Reynolds
BA (Psych), MSc (Health Psych), PhD (Health Promotion), Member of AHPI, BTEC (Nutrition & Health Coaching), IINH Certified
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