3 Year
3 YEARS BREAKFAST
1 cup of Growing up Milk and boiled egg on toast* with vegetables
1 cup of Aptamil Junior Growing up Milk (240ml)
1 boiled egg
1 soft toast*
½ cup of raw vegetables
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
3 YEARS SNACK1
Fresh apple with plain yoghurt
1 apple peeled and cut into slices
1 plain Activia stirred yoghurt
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.
3 YEARS LUNCH
Wholewheat Beef Lasagna with salad
For the lasagna:
60 gr. ground beef
1 table spoon of oil
¼ cup diced onion
½ medium sized carrot
1 large mushroom
2 cloves of garlic
4 plum tomatoes
Pinch of oregano, basil, parsley, thyme, paprika and salt
¼ cup shredded mozzarella
2 tablespoons of Parmesan cheese
For the salad:
½ cucumber
½ tomato
1 large lettuce leaf
2 Tbsp olive oil
2 Tbsp lemon juice
1. To prepare meat sauce:
Heat oil in a large pot over medium-high heat.
Add ground meat and cook for 3-5 minutes, breaking up clumps, until browned. Reduce heat to medium.
Add onions and carrots; cook, stirring until softened for 2 to 3 minutes.
Add mushrooms and garlic; season with a little bit of salt if preferred. Cook, stirring frequently until mushroom liquid evaporates for 4 to 6 minutes.
Stir in plum tomatoes, oregano, basil, thyme and paprika.
Bring to a simmer; reduce heat to low, cover and simmer, stirring occasionally, for 45 minutes.
2. To prepare filling:
Bring a large pot of lightly salted water to a boil. Preheat oven to 350°F.
Cook whole wheat lasagna until just tender, about 10 minutes or according to package directions.
Drain, and then cool by plunging the lasagna into a large bowl of ice-cold water.
Lay them out on kitchen towels.
3. To assemble lasagna:
Spread the meat sauce in the prepared pan. Layer 3 lasagna slices on top.
Spread another cup of meat sauce over the lasagna layer. Sprinkle with ¼ cup mozzarella and 2 tablespoons of Parmesan. Continue layering the lasagna, sauce and cheeses, finishing with the sauce, mozzarella and parmesan. Sprinkle with parsley; cover with foil.
Bake the lasagna until the sauce is bubbling, for around 35 to 40 minutes.
Uncover and bake until the cheese is golden, 5 to 10 minutes more.
Let cool for 10 minutes before cutting.
4. 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.
Tomatoes are a great source of antioxidants that keep brain cells strong and healthy.
3 YEARS SNACK2
Strawberry Smoothie
¼ cup sliced strawberries
¼ banana
1 cup Aptamil Junior Growing up Milk (240 ml)
1. Add the sliced strawberries and banana.
2. Add 1 cup Aptamil Junior Growing up Milk (240 ml)
3. Blend until smooth.
3 YEARS DINNER
Halloumi sandwich with vegetables
1 slice soft toast*
3 slices of grilled halloumi cheese
slices of vegetables (colorful peppers & cucumbers)
3 YEARS BREAKFAST
1 cup of Growing up Milk and wholewheat bagel with Labaneh
1 cup of Aptamil Junior Growing up Milk (240 ml)
1 small whole wheat bagel*
1 tbsp labaneh
3 YEARS SNACK1
Fresh Kiwi & Plum
3 YEARS LUNCH
Lean beef with sweet potato, broccoli and parmesan cheese
1 tbsp of olive oil
60 gr. lean steak
1 small sweet potato
½ cup broccoli
1 tbsp grated parmesan cheese
1. Preheat oven to 375 °F.
2. Grease a large casserole dish with olive oil.
3. Place cooked lean steak (cut into small cubes) on the bottom of casserole dish. Lightly season with salt if preferred.
4. Add steamed broccoli and baked sweet potatoes slices, and drizzle with olive oil and grated Parmesan cheese.
5. Bake for 10-15 minutes or until cheese is melted.
Sweet potatoes are rich in antioxidants that keep brain cells strong and healthy.
3 YEARS SNACK2
1 cup of Growing up Milk
3 YEARS DINNER
Labaneh sandwich with vegetables
3 YEARS BREAKFAST
1 cup of Growing up Milk and cheese sandwich
1 cup of Aptamil Junior Growing up Milk (240 ml)
1 bread roll
Low salt pasteurized cheese
3 YEARS SNACK1
Granola with yoghurt and strawberries
1 plain Activia stirred yoghurt
½ tbsp granola
3 raspberries
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.
3 YEARS LUNCH
Baked samosas stuffed with potatoes and peas with orange juice
1 tbsp of oil
1 small onion
¼ cup peas
½ cup potato
Half packet ready-made filo pastry
1 egg
Pinch of salt for seasoning
1. Heat oil in a small non-stick pan. Add the onions and cook for 2-3 minutes over a high heat. Add the peas and stir well. Cook for 1-2 minutes, then add the potatoes (cut into small cubes) and chopped coriander and cook for 2-3 minutes. Taste and adjust the seasoning.
2. Preheat the oven to 400F (200C)
3. Unroll the filo pastry sheets and cover with cling film until needed. Separate the sheets and lay them flat on a clean surface.
4. Beat an egg and brush the pastry sheets. Do this by layering 4 sheets of filo pastry on top of each other brushing in between each sheet.
5. Spoon a little of the mixture near the bottom left corner of the pastry and begin to fold over into triangular shapes, until you come to the end of the strips
6. Place onto a baking sheet and cover while you make the rest of the samosas.
7. Bake in the center of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.
3 YEARS SNACK2
1 cup of Growing up Milk and raw vegetables
1 cup Aptamil Junior Growing up Milk (240 ml)
1 cup of fresh salad or vegetables such as carrots, cucumbers, tomatoes, peppers (green, yellow, red, orange)
3 YEARS DINNER
Tuna and Avocado Pasta Salad
30 gr. Tuna
½ cup whole grain pasta
¼ cup chopped tomatoes
¼ cup mashed avocado
1 teaspoon olive oil
1 teaspoon lemon juice
Pinch of salt for seasoning
1. Bring a large pot of lightly salted water to a boil. Cook 1/2 cup of whole grain pasta, stirring occasionally until cooked through but firm to the bite, around 10 to 12 minutes. Drain and cool.
2. Add pasta, tomatoes and canned tuna together in a large bowl.
3. In a separate bowl, mix ¼ cup mashed avocado, olive oil, lime juice and salt until smooth.
4. Stir into pasta salad to coat.
Tomatoes are a great source of antioxidants that keep brain cells strong and healthy.
3 YEARS BREAKFAST
1 cup of Growing up Milk with a bowl of oatmeal and a small banana
1 cup of Aptamil Junior Growing up Milk (240 ml)
¾ cup of oatmeal
1 banana
1. Combine oatmeal and Aptamil Junior Growing up Milk in a saucepan
2. Bring to a boil and cook for 1 minute
3. Remove from heat and let it cool down for 2-5 minutes
4. Mash the banana and add to the oatmeal mixture
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.
3 YEARS SNACK1
Fresh apple
3 YEARS LUNCH
Vegetable soup with toast
2 soft toasts*
1 string cheese
1 tbsp light cream
1 medium potato
1 carrot
1 stalk celery
½ cup of chopped tomato
½ cup green peas
¼ cup corn
1. In a saucepan, combine potatoes, carrots, celery, chopped tomatoes, green beans, and corn. Cover and simmer for 10 to 15 minutes or until vegetables are tender.
2. Place mixture in blender or food processor. Blend until smooth.
3. In same saucepan combine 1 tbsp. light cream with the vegetable mixture. Stir over low heat until smooth.
4. Serve it with 2 soft toast slices and 1 string cheese on the side.
3 YEARS SNACK2
1 cup of Growing up Milk Fresh pear
3 YEARS DINNER
Whole wheat chicken avocado sandwich with vegetables
1 loaf of Whole wheat pita*
60 gr. roasted chicken
¼ avocado
5 slices cucumber
1 leaf lettuce
1 medium tomato
1 tbsp of lemon juice
1 tbsp olive oil
1. In a medium size bowl, combine avocado, tomatoes and lemon juice. Set aside.
2. In a skillet, brown the cooked chicken with the olive oil over medium heat for 3-4 minutes.
3. Take off of heat and add 1/4 of the chicken to each pita.
4. Top the chicken with large spoonful of the avocado mixture, slices of cucumber and leaf lettuce all within the pita pocket. Can be served cold, or grilled on a sandwich maker.
3 YEARS BREAKFAST
1 cup of Growing up Milk with wholewheat Zaatar (thyme) manoushe
1 cup Aptamil Kid Growing up Milk (240 ml)
2 whole wheat* small round Zaatar thyme maanoushe
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.
3 YEARS SNACK1
Fresh Kiwi
3 YEARS LUNCH
Salmon burger with sweet potato fries
1 burger bun*
1 tbsp light mayo
2 lettuce leaves
15 baked sweet potato fries
2 tbsp canola oil
60 gram of salmon
1 green onion
½ cup red bell pepper
1 tbsp lemon juice
1. Pre-heat oven to 425°F.
2. Slice peeled sweet potatoes into wedges, length-wise. In a large bowl, toss potato wedges with canola oil and preferred seasoning.
3. Spread on baking sheet. Roast in the oven, turning occasionally, until tender and golden brown, about 30-40 minutes.
4. While sweet potatoes are roasting, prepare salmon burgers. Place cooked salmon in medium mixing bowl and flake.
5. Fold in diced green onions and red bell pepper and top with lemon juice. Shape into small patties.
6. Coat large nonstick skillet lightly with cooking spray and heat. Cook salmon burgers until golden brown on both sides.
7. Serve burgers with light mayo and sliced lettuce with a side of sweet potatoes wedges.
Fatty fish like salmon are an excellent source of the omega-3 fatty acids DHA and EPA, both essential for brain growth and function.
3 YEARS SNACK2
Fresh Tangerine slices
3 YEARS DINNER
Peanut Butter Sandwich with 1 cup of Growing up Milk
3 YEARS BREAKFAST
1 cup of Growing up Milk and Jam sandwich
1 cup of Aptamil Junior Growing up Milk (200 ml)
1 slice soft toast
1 tbsp. apricot or strawberry jam
3 YEARS SNACK1
Fresh apple
3 YEARS LUNCH
Spinach and rice with fresh orange juice
½ cup of fresh orange juice
1 cup of spinach
½ cup of cooked rice
1 tablespoon olive oil
1 Small onion
2 cloves of garlic
Pinch of chopped cilantro
1. Heat the oil in a large pan, add the onions and gently cook until softened but not colored.
2. Add the spinach. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.
3. Add water, just enough to cover the spinach mixture. Bring to the boil, then turn down the heat and simmer for around 30 minutes.
4. Meanwhile, add some olive oil, the garlic, and chopped cilantro to a pan and sauté together until fragrant. Add this mixture to the spinach (after the spinach has cooked for 30 minutes).
5. Serve with rice with a squeeze of lemon juice.
3 YEARS SNACK2
Halaweh with crackers
3 YEARS DINNER
Grilled cheese sandwich with vegetables and 1 cup of Growing up Milk
2 slices of toast*
2 slices yellow cheese
Served with
1 cucumber
4 cherry tomatoes
1 cup Aptamil Junior Growing up Milk (240 ml)
Tomatoes are a great source of antioxidants that keep brain cells strong and healthy.
3 YEARS BREAKFAST
Rice flakes with 1 cup of Growing up Milk and fresh berries
1 cup Aptamil Junior Growing up Milk (240 ml )
½ cup rice flakes
1 tbsp berries
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.
3 YEARS SNACK1
Raisins with plain yoghurt
1 tbsp raisins
1 plain Activia stirred yoghurt
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.
3 YEARS LUNCH
Chicken with brown rice and vegetables
1/2 cup brown rice seasoned with basil and lemon juice
60 gr. cooked chicken (cut into small pieces)
½ cup cooked carrots
Carrots are a great source of antioxidants that keep brain cells strong and healthy.
3 YEARS SNACK2
1 cup of Growing up Milk and a bowl of fresh fruit salad
3 YEARS DINNER
Homemade vegetable pizza
1 packet of yeast
1 tablespoon oregano
3 cups of all-purpose flour
¼ teaspoon sugar
1 teaspoon salt
2 tablespoon olive oil
For pizza sauce:
1 can of tomato paste
1 zucchini
2 green bell peppers
2 large mushrooms
3 tomatoes
1 cup mozzarella cheese
1. Sprinkle 1 packet of yeast over warm water in a small bowl. Let stand for 10-15 minutes until yeast softens and begins to form creamy foam.
2. Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix in oil into dry ingredients and stir in yeast mixture. Mix until a sticky dough forms.
3. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in room temperature until doubled in volume, about 1 hour.
4. Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.
5. Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces–do not tear.
6. Shape dough into 1 inch thick circles and place onto prepared baking sheet.
7. Top with tomato paste and preferred vegetables such as zucchini, bell peppers, mushrooms and diced tomatoes.
8. Sprinkle with mozzarella cheese and bake in preheated oven until crust is browned and crisp and cheese has melted, around 20 to 25 minutes.