Small steps food series


Pimping Veggies


I know that there are a lot of people who struggle to get veggies into their kids (me too!) and their husbands. Aside from hiding veggies in meals, there's got to be a way of making them a total star.

Because here’s the thing – they are essential. They just are. It’s one of the ONLY common factors among the gazillion different dietary theories out there – eat your bloody veggies.

Now, that’s not to say that if your kids are on a vegetable strike that something bad is going to happen, but it’s something to persist with, over time. It’s why I’ve paired vegetables up with ‘creating happy meal times’ in the Quick Watch below. Let’s face it, dinner in our house is often a battle. Keeping little people on chairs for an extended period AND getting them to try something new equals nightmare!

Enjoy the watch and the yummy ways to pimp veggies.

Without a doubt - the Fritter (of any kind!) is always the perfect go-to.


Recipes to try
Veggie Chips

The easiest way I find to get my children to eat veggies!


- Veggies of choice - Beetroot, S pOtato, Potato, parsnip, zucchini
- Olive oil or coconut oil
- Salt


1. Pre-heat oven to 180 degrees
2. Thinly slice your chosen veggies
3. Lay in a single layer on a baking tray and drizzle with oil and salt
4. Bake for approx 40 minutes - turning once (keep an eye on them, some veggies will cook faster than others)


Sweet Potato and Zucchini Fritters

The whole family love these. Fritter save the day again.


- 1 massive sweet potato grated
- 2 zucchinis grated
- 1 red onion thinly diced
- 1 1/2 cups wholemeal spelt flour
- 1/2 cup olive oil
- 3 eggs
- 1/2 tsp salt


1. Add all ingredients to a large bowl and stir to fully combine.
2. Heat 2 tbls olive oil, coconut oil or ghee in a pan over moderate heat.
3. Create balls of mixture with your hands, place in pan and flatten.
4. Cook well on both sides.
5. Remove from pan and top with avocado, tomato and feta.

Simple Veggie Side

This is my go-to way to serve crunchy greens. Is there a better combo than butter, garlic and parmesan!?


  • 1 tbls butter
  • 1 clove garlic diced finely or crushed
  • 4 handfuls of vegetables choose your own adventure - sugar snap peas, snow peas, green beans, zucchini slices, mushrooms, broccoli
  • 1 handful grated parmesan
  • zest of half a lemon



1. Warm pan over medium heat on your stove
2. Add butter and garlic
3. When melted and cooking (but not burnt - don't burn the garlic!) add the vegetables
4. Stir the vegetables every few minutes
5. Remove from pan once cooked to your liking (I enjoy when the veggies are still crisp) and place in a serving bowl
6. Add the parmesan, lemon zest and salt and mix through and serve!

Veggie Stack


- Capsicum
- Zucchini
- Eggplant


  1. 1. Cut all of the veggies into similar lengths approx 1cm thick
  2. 2. Grill until tender

Serve with pesto, chicken, haloumi - anything you choose!

A Short Watch
Kate Barnes

Meet Kate Barnes as she provides us with tips for a happy mealtime!


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