Developing healthy eating habits and children’s health is our top priority, so at KIDS&Co. we focus on getting children used to making healthy choices.
Daily meals are balanced and prepared to suit children’s needs, providing them with energy for a whole day and restoring physical and mental balance.
We provide wholesome meals, free from chemical additives and adjusted to the season.
We work only with small companies that specialise in nutrition for children, who cook healthy and tasty meals. We also provide dietary meals tailored to the individual needs of the child, including small allergy sufferers. This means that we avoid sugar and fat, preferably steamed meals and low-processed foods, and we base our diet on a large amount of vegetables, fruits, fish and groats.
Pour the flour into a bowl, add instant yeast and salt. Slowly pour lukewarm water with the canola oil and start kneading the dough. After about 4 minutes, put the dough into a baking tin (in my case 12x22 cm) covered with baking paper or greased and sprinkled with flour. Align the top of the dough. Cover the mold and put it in a warm place without drafts for 1 hour 40 minutes. Preheat the oven to 200 degrees. Put the bread in a tray in the preheated oven. Bake for 40 minutes. Take it out of the mold and cool it on the kitchen grill.
Boil the milk in a pot to keep it lukewarm. Mix all the flours together . Add yeast, sugar and salt. Mix the ingredients and pour the milk, constantly kneading the dough with a spoon or a mixer. Combine the ingredients, add the egg and continue to stir. After a few minutes, put it into a bowl and cover it with a cloth or foil. Put the bowl in a dry and warm place for an hour. Then put the risen dough into a tray greased with butter ( Preferably a round one ) .Wet your hands with water and smooth the surface of the dough. Cover the with a cloth and leave it in a warm place for another 45 minutes. Bake the bread at 190 degrees for 35-45 minutes. The bread will be ready when the crust is golden brown. You can check it with the toothpick if you stick it in and it's dry, it’s ready! Take the bread out of the oven and cool it down before serving.
Wash and scrape the carrots, boil in salted water until soft. Meanwhile, roast the almonds in a hot pan. Let the cooked carrots stand for 15-20 minutes to cool down and drip off the water. Then blend them together with the olive oil and almonds. Season with salt and pepper.
Grate the carrots. Dice the onion and stew it in olive oil until tender. We add spices and tomato puree to taste. Millet can be added to the paste.
In a large frying pan, lightly fry the diced onion and sliced garlic. Then add dry grits and mix.
Add the root vegetables, peeled and grated on a larger mesh: carrots, parsley and celery. Stirring, fry for about 3 minutes.
Add diced zucchini and peas or beans (may be frozen). Add spices, season with pepper and fry, stirring, for about 2 minutes.
Pour in hot water with soy sauce and balsamic vinegar, mix, cover and cook for approx. 20 minutes. Remove the lid, season the dish with salt if necessary and fry, stirring continuously for a few minutes until the remaining liquid evaporates and the dish becomes thickened.
Muffins are made very quickly and most importantly - they contain only valuable ingredients - oat flakes full of fiber, rich in egg whites and almond milk.
Preheat the oven to 170 degrees C. Put beaten eggs in a large bowl, add to them natural yoghurt, maple syrup and oatmeal. Mix everything together. Then add in baking powder, a pinch of salt, cinnamon and mix again. Peel the apples and grind them on the wider holes and add them to the bowl with the remaining ingredients. We thoroughly mix all the ingredients and finally add a little more water / almond milk - about half a glass. Grease the muffin baking mold with a small amount of coconut oil and put a large spoon of the finished dough in each muffin space. You can also place the mixture into paper muffin folds. Place blueberries, raspberries, cranberries or almonds on top of each cupcake. Bake for 35-40 minutes until the cupcakes are golden brown.
These balls are full of nutrients and very healthy. They are a source of valuable vegetable protein contained in soybeans. Soybeans also contain unsaturated acids, B vitamins, potassium, iron, magnesium, phosphorus and calcium.
Rinse and soak the soybeans for 8-12 hours. Drain and boil in fresh water until tender. Drain and grind together with the cooked potatoes. Add the finely chopped and oiled onion, egg, salt and spices. If the mass is too thin, add some brans. Form small patties and coat in bran, sesame or breadcrumbs.
Pour hot water over the soy chops and wait until they are soft. Beat the egg, put breadcrumbs and spices on separate plates. Cut the olives into the strips, and cut the cheese into 4 parts. Cut the soy chops and put the olives and cheese inside, cover with the second part. Coat in spices, then in egg and breadcrumbs. After fry on low heat on both sides until the cheese melts. To get a better taste, sprinkle the chops with soy sauce.
If your child is allergic, tell us about it, we will adapt the menu to your needs.
