4 Year
4 YEARS BREAKFAST
1 cup of Growing up Milk with Labaneh sandwich with vegetables
1 cup Aptamil Kid Growing up Milk (240 ml)
2 toast slices
1 tbsp of labaneh
Slices of vegetables
4 YEARS SNACK1
Fresh apple
1/2 an apple cut into slices
4 YEARS LUNCH
Kabab skewers with baked sweet potato fries and salad
60 gr. of kabab meat
Pinch of coriander
1 tbsp olive oil
2 cloves of garlic
10 baked sweet potato fries
For the salad:
½ cucumber
½ tomato
1 large lettuce leaf
2 tbsp olive oil
2 tbsp lemon juice
1. Soak skewers in water: if you are using wood or bamboo skewers, soak them in water for at least 20 minutes before grilling. This will help prevent them from completely burning up on the grill.
2. Place kabab meat in a bowl and marinate with olive oil, garlic and coriander. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight.
3. Thread the meat onto the skewers. Keep a little space between the pieces, so they will grill more evenly.
4. Paint the kebabs with some of the remaining marinade.
5. Grill on high, direct heat for 8 to 10 minutes, depending on how hot your grill is.
6. Let the meat rest for 5 minutes before serving.
7. For the Salad: Place chopped tomatoes, sliced cucumber and sliced lettuce into a large salad bowl and drizzle with 2 tbsp olive oil and 2 tbsp lemon juice. Toss gently to combine.
4 YEARS SNACK2
1 Banana and 1 cup Growing Up Milk
1 cup of Aptamil Kid Growing up Milk (240 ml)
1 banana
4 YEARS DINNER
Olive bagel with cream cheese and cucumber sticks
1 olive bagel* cut into halves with
2 tbsp cream cheese
1 cucumber
4 YEARS BREAKFAST
1 cup of Growing up Milk with boiled egg in Arabic bread
1 cup Aptamil Kid Growing up Milk (240 ml)
1 ½ boiled egg
½ small Arabic loaf bread*
Eggs are a very good source of high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks are packed with Choline, which helps memory development
4 YEARS SNACK1
Fresh banana and carrot sticks
4 YEARS LUNCH
Mouloukhiye with brown rice
1 cup brown rice
1 cup of fresh Moloukhiye
60 gr. chicken or beef
Pinch of salt
2 tbsp lemon juice
1. Cut chicken or meat into small pieces and season with salt.
2. Heat 2 tbsp. vegetable oil in a skillet over medium heat.
3. Cook meat until no longer pink and almost cooked through. Set aside.
4. Prepare the mouloukhiye, by removing the leaves from the stems, and then washing thoroughly to remove the grit that accumulates on the leaves. Use a chef’s knife to mince the leaves. You can also put the leaves in a food processor and pulse.
5. Thoroughly wash the brown rice and cook it according to the direction on the package.
6. In a large pot, add water or chicken stock along with the minced mouloukhiye. Gently simmer, stirring occasionally until the mouloukhiye is cooked (about 15 minutes). If you prefer your mouloukhiye thinner, add more chicken stock. Season to taste with salt.
7. Add the lemon juice and stir it in.
8. To serve, put the rice and chicken in a large platter.
9. Serve the mouloukhiye in a separate bowl to pour on the rice and chicken.
4 YEARS SNACK2
1 cup of Growing up Milk
4 YEARS DINNER
Grilled cheese sandwich with cucumbers
4 YEARS BREAKFAST
1 cup of Growing up Milk with a bowl of oat flakes and strawberries
1 cup Aptamil Kid Growing up Milk (240 ml)
Oat flakes
5 strawberries
Oats are loaded with fiber and are good sources of vitamin E, B-vitamins, potassium and zinc which make the body and brain function at full capacity.
4 YEARS SNACK1
2 tangerines
4 YEARS LUNCH
Chicken tikka with rice and salad
60 gr. of chicken
1 cup of yogurt (120 grams)
1 tbsp lemon juice
2 teaspoons cumin
2 teaspoons salt
For the salad:
½ cucumber
½ tomato
1 large lettuce leaf
2 tbsp olive oil
2 tbsp lemon juice
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin and 2 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 15 minutes.
4. Thoroughly wash the rice and cook it according to the direction on the package.
For the Salad: Place chopped tomatoes, sliced cucumber and sliced lettuce into a large salad bowl. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine.
4 YEARS SNACK2
Fresh berries
Half cup of fresh berries (strawberries, raspberries or blueberries)
Berries (strawberries, raspberries, blueberries, etc…) are packed in antioxidants. High in vitamins A, B complex, C and E, which help to boost the immune system and reduce inflammation.
4 YEARS DINNER
Halloumi cheese sandwich and 1 cup of Growing up Milk
½ small Arabic loaf bread*
3 slices Halloumi cheese
1 small tomato
1 cucumber
1 cup Aptamil Kid Growing up Milk (240 ml)
Tomatoes are a great source of antioxidants that keep brain cells strong and healthy.
4 YEARS BREAKFAST
1 cup of Growing up Milk with cheese sandwich with vegetables
1 cup Aptamil Kid Growing up Milk (240 ml)
2 slices of toast*
2 slice of cheese
Slices of vegetables
4 YEARS SNACK1
Fresh peach
4 YEARS LUNCH
Pasta with salmon and broccoli in tomato sauce
60 gr. salmon
½ cup broccoli
1 cup of penne pasta*
2 tbsp tomato sauce
Pinch of dried oregano
Pinch of salt
1. Bring a large pot of lightly salted water to a boil. Cook 1 cup of penne pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and cool.
2. Coat large nonstick skillet lightly with cooking spray and place over medium-high heat. Cook salmon until golden brown on both sides. Once cooked through, flake the salmon into small pieces.
3. Meanwhile, bring water to a boil over medium-high heat. Add the broccoli florets and stems and cover. Steam for 4 to 5 minutes, until tender.
4. Mix together the pasta, salmon flakes, tomato paste and broccoli. Sprinkle with oregano and serve!
Fatty fish like salmon are an excellent source of the omega-3 fatty acids DHA and EPA, both essential for brain growth and function.
4 YEARS SNACK2
Fruit salad
4 YEARS DINNER
Cheese and avocado quesadilla
1 tortilla bread
¼ cup shredded cheddar cheese
1 tbsp avocado paste
1. Place a tortilla in a large pan over medium-high heat.
2. Cover with half of the cheese and top with the avocado slices.
3. Cover with remaining cheese and tortilla, slightly pressing down.
4. Cook in the pan for until cheese is melted, turning halfway through (around 5 minutes)
5. Cut into wedges and serve!
Avocadoes are rich in Vitamin K, E &B6, which supports immune system and nerve function
4 YEARS BREAKFAST
1 cup of Growing up Milk and arabic bread with Zaatar (thyme)
1 cup Aptamil Kid Growing up Milk (240 ml)
½ small Arabic loaf bread*
1 tbsp of olive oil and zaatar
4 YEARS SNACK1
Fresh melon
4 YEARS LUNCH
Chicken Biryani with yoghurt and cucumber
1 cup of rice biryani
2 tbsp of oil
1 small onion
60 gr. chicken
1 plain Activia set yoghurt (laban)
Half medium sized cucumber
Pinch of dried mint
1. Clean and wash chicken. Create a marinade of your liking and coat the chicken pieces with it in a large bowl. Refrigerate for 30 minutes.
2. Heat oil in a pan over moderate flame. Add onions and sauté for 5-6 minutes.
3. Add 1/2 cup tomato puree and stir. Simmer the puree mixture for 2-3 minutes. Now add the marinated chicken pieces and cover the pan with a lid.
4. Cook the chicken until it is tender over low flame.
5. Meanwhile, rinse the rice under cold running water then set aside till all water has drained.
6. Cook till almost done and remove.
7. Heat a large and deep pot over low flame.
8. Spread a layer of rice at the bottom followed by a layer of the chicken. Repeat the process and finish up with a layer of rice on top. Cover the pot with a tight fitting lid and cook for 60 minutes.
9. Remove when the rice is cooked and chicken pieces are tender.
10. Gently fluff up the rice using a fork. Serve warm.
11. For the side dish, dice cucumbers and combine with yogurt and dried mint. Serve alongside the Chicken Biryani.
Yoghurt is rich in probiotics which boost immunity and protect the digestive track from harmful microorganisms that can cause intestinal infections. Yoghurt also contains B12, which maintains red blood cells and helps keep the nervous system functioning properly.
4 YEARS SNACK2
Fresh apple with 1 cup of Growing up Milk
4 YEARS DINNER
Tuna sandwich
4 YEARS BREAKFAST
1 cup of Growing up Milk and wholewheat Zaatar (thyme) Manoushe
1 cup of Aptamil Junior Growing up Milk (200 ml)
2 whole wheat* round small zaatar (thyme) manoushe
Whole grains are packed with nutrients, including protein, fiber, B vitamins, antioxidants, and trace minerals (iron, zinc, copper, and magnesium). The B vitamins in whole grains nourish a healthy nervous system.
4 YEARS SNACK1
Fresh berries
½ cup of fresh berries (strawberries, raspberries, or blueberries)
Berries (strawberries, raspberries, blueberries, etc…) are packed in antioxidants. High in vitamins A, B complex, C and E, which help to boost the immune system and reduce inflammation.
4 YEARS LUNCH
Butter chicken with rice
1 cup rice
1 plain yogurt 120 gram
1 tbsp lemon juice
Pinch of cumin
2 tbsp of butter
1 small onion
1 clove of garlic
1 teaspoon of cumin seeds
1 cinnamon stick
1 tomato
½ cup of Coconut milk
3 tbsp of butter chicken
1. In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
2. Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender. Set aside.
3. Whisk together the yogurt, lemon juice, and cumin in a large bowl. Add the chicken, and coat with the marinade. Cover, and refrigerate (for up to a day).
4. In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic and cumin seeds, and cook until the onions start to brown.
5. Add the cinnamon stick, tomatoes and salt.
6. Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, and then lower the heat and simmer, uncovered, for approximately 30 minutes.
7. Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes. Serve to your little one with rice.
4 YEARS SNACK2
Plain yoghurt and cucumber sticks
4 YEARS DINNER
Peanut Butter Sandwich with 1 cup of Growing up Milk
4 YEARS BREAKFAST
Corn flakes with 1 cup of Growing up Milk with a banana and raisins
4 YEARS SNACK1
Date rolls
1 cup coconut
250 gr. pitted dates (3 dates)
250 gr. almonds
1. Blend the dates, almonds & coconut in a food processor until a paste is formed.
2. Roll tablespoon sized balls of the paste in the dried coconut and form into 1-2 inch balls. Sprinkle with minced almonds if you prefer and serve!
4 YEARS LUNCH
Stuffed koosa (zucchini) and vine leaves with yoghurt
2 Zucchini
1 small onion
30 gram minced meat
Half cup of rice
Pinch of parsley and spices
Teaspoon of salt
8 vine leaves
1. Wash the zucchini well and cut off stem ends. Using a corer hollow out the zucchini leaving rounded end intact. Try not to puncture the skin. Soak in salted water for 10 minutes.
2. On low-medium heat, fry onion until transparent. Add onions to ground meat, rice, parsley, spices, about a teaspoon of salt and 1/4 cup of water.
3. Fill cored zucchini with stuffing.
4. Separate and place vine leaves (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end of each leaf (stem). Be careful not to overfill them, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) as a snug layer at the bottom of the pot. Be careful not to leave any gaps between them to prevent them from cracking open when cooking.
5. Add enough water to just cover the zucchini and vines leaves.
6. Cover and simmer gently for 1 1/4 hours or until veggies are tender and rice is cooked.
7. Serve warm with a side of cold yogurt.
Yoghurt is rich in probiotics which boost immunity and protect the digestive track from harmful microorganisms that can cause intestinal infections. Yoghurt also contains B12, which maintains red blood cells and helps keep the nervous system functioning properly.
4 YEARS SNACK2
Peanut Butter Sandwich with 1 cup of Growing up Milk
4 YEARS DINNER
Whole wheat penne pasta in tomato sauce
1 cup whole-wheat penne pasta*
2 tsp olive oil
¼ cup fresh tomatoes
Pinch of basil
30 gr. shredded mozzarella
Salt for seasoning
1. Bring a large pot of salted water to a boil and cook penne until just tender, about 10 minutes.
2. Drain pasta and toss with sauce (¼ cup fresh tomatoes sprinkled with basil and shredded mozzarella) and serve.