LEAH ITSINES: 'The 3 fast recipes I swear by that kids will actually eat.'

I'm always on the hunt for sneaky ways to get more veggies into my daughter Gigi's diet that won't cause a fuss at dinnertime — we all know how little ones can be!

These are a few of my absolute favourites for easy, delicious dinners that make sure the family is getting their veggie intake.

Veggie Packed Bolognese.

Prep: 10 mins | Cook: 45 mins | Serves: 4

Ingredients

• San Remo Trivelle Pasta 500g

• 2 celery stalks, finely diced

• 1 medium brown onion, diced

• 4 garlic cloves, crushed

• 1 carrot, finely diced

• 1 zucchini, finely diced

• 5 small button mushrooms, finely diced

• 500g lean beef mince

• 3 tbsp tomato paste

• Pinch of salt and pepper

• 1 tsp of oregano

• 1 cinnamon stick

• 500ml of passata sauce

• 400ml beef/chicken/vegetable stock

• 1-2 cups of baby spinach, finely diced

Method 

1. Heat a drizzle of olive oil on a large non stick pot on medium heat.

2. Add onion, garlic, celery, carrot, mushrooms and zucchini into the pot and cook for 5-10 minutes, or until softened.

3. Add in beef mince and use a spatula to separate the mince into small pieces and cook until browned. Add tomato paste and cook for 3 minutes to allow flavours to come out. Add in salt, pepper, oregano and a cinnamon stick.

4. Add passata sauce, stock and spinach to the mix and stir through.

5. Let the sauce mixture simmer for 30 minutes over low heat.

6. In a pot of boiling salted water, add the pasta and cook 3/4 of the way through.

7. Drain the pasta before adding the bolognese mixture and mixing through.

8. Serve and enjoy with friends and family! 

Kids Pasta Soup.

Prep: 10 mins | Cook: 10 mins | Serves: 2

Ingredients

• San Remo Elbows 250g

• 2 cups pumpkin, diced

• 2 carrots, diced

• 1 large zucchini

• 3 baby potatoes, peeled and diced

• 1 brown onion, diced

• 3 celery stalks, diced

• 1 broccoli

• 1 handful baby spinach chopped

• 1 garlic clove, crushed

• 1 litre vegetable stock, salt reduced

• 1 cup roast chicken (optional)

• 2 tbsp Parmesan cheese (optional)

• 1 cup spinach, chopped (optional)

Method 

1. In a large pot, heat a drizzle of olive oil over medium to high heat. Add all vegetables into the pot and cook for 10 minutes, or until lightly softened.

2. Add 500ml of chicken stock into the pot and cook for 15 minutes. Once cooked, add this mixture to a blender and blend until smooth.

3. TIP: This recipe makes enough for multiple serves of sauce. With the remaining mixture, add to a silicone muffin tray and freeze in batches so you have lots ready to go for an easy dinner.Into a pot of boiling salted water, add your pasta and cook 3/4 of the way through.

4. Add the sauce mixture to a separate pot along with the remaining stock and pasta. If desired, add roast chicken, spinach and parmesan cheese into the pot and allow to cook until pasta is ready.

5. Serve and enjoy with friends and family! 

Zucchini Slice 

Prep: 15 mins | Cook: 30 mins | Serves: 12

View this post on Instagram

A post shared by Leah Itsines (@leahitsines)

Ingredients

• 6 eggs 


• ¼ cup milk


• 1 cup self raising flour 

• 1 small brown onion, finely diced  

• 2 large zucchini, grated


• 1 cup pumpkin, grated  


• 1 cup grated cheese 


• 250g smoked ham, chopped 


• 1 small handful basil 


• 2 garlic cloves, crushed 


• Salt and pepper 


Method

1. Preheat the oven to 180 degrees celsius. 

2. Add everything into a bowl and mix.

3. Pour out onto a deep lined baking dish and cook for 30 minutes or until golden brown on top.  

4. Call it a zucchini cake so your child eats it!

   Feature image: Supplied/Instagram — Leah Itsines.

   Calling all Grocery Shoppers! We want to hear about your grocery shopping habits and preferences. Complete our survey now for a chance to win a $50 gift voucher.

   TAKE SURVEY ➤