Dinner for a 2 year old child. Curd breakfast. Syrniki. Vegetable soup with nuts

According to science, dinner should make up 20% of the daily diet. But children, especially small children, change their daily routine in their own way.

Dinner should be light. This fact does not depend on the age of the child, but it depends on the individual routine and the amount of food that enters the body during the day. If a child goes to bed late (after 22-23.00), he should have dinner at 19.30-20.00 - and a second dinner in the form of a glass of warm milk or kefir at night, before bed, is advisable. Children receiving breast milk or formula do not count, everything is fine with evening and night food, it is correct and easily digestible. In general, dinner at 20.00 is considered ideal for any person. If the child goes to bed at 21.00, dinner is shifted to 19.00 (plus or minus half an hour). And at night he can also drink kefir, bifidok or milk, this ritual prolongs the feeling of fullness and calms him down.

Night hunger: do you need a hearty dinner?

Many parents are worried when a child wakes up several times a night and asks for food. Scientists have long found that the feeling of hunger, which illogically (provided there is sufficient nutrition) torments us during the day and even at night, is actually a feeling of thirst. A person wants to drink, not eat. Our body gives signals: we need water. To dissolve and expel street toxins, tone yourself. Even an adult confuses thirst with hunger and grabs another piece instead of a glass of water. A child may also want to drink at night; for most children this is normal and is not associated with any abnormalities. But some children unconsciously transform the desire to “drink” into “eat.” Parents are people too, they want to rest at night, so they have to fight with constant night jumps and demands. But many children really need to drink water or kefir at night; this simple action is better to do than to deal with the consequences of weaning. Repeated requests (2-4 times a night) signal that the reason is not food or drink at all.

Everyone is familiar with the old grandmother's remedy: in order for the child to sleep soundly, he needs to be fed more thoroughly at night. In this case, the parents will get peace of mind, but not the child. His body will not rest; it will be busy digesting food. Often such excesses - semolina porridge or meat dishes at night - lead to gastrointestinal diseases. Drowsiness after eating is natural, but severe drowsiness caused by stomach “cementation” is not good for anyone. Yogis call this state “tamasic” - some food causes a state of “tamas”: lethargy, laziness, contamination with toxins. There are dozens of reasons why a child often wakes up at night, and hunger is just one of many. Without removing the main cause, feeding meat at night is pointless - one link will pull another, and the chain of problems will sooner or later close. Restless sleep is associated with a lack of attention (getting attention from parents whom the child has not seen most of the day), unconscious fear (something happened during the day, it caught your attention, haunts you), disturbed microclimate (dry air, heat, stuffiness), impaired breathing (slight nasal congestion). In all these cases, the child is free to wake up and demand something to drink and eat, in fact wanting to eliminate the real problem, without being able to formulate it, understand it, or calculate it on his own.

They often ask: is it harmful to feed porridge for dinner, is it too heavy food. Look at the child! The child will always give a signal which food is preferable for him. If sleep is restless, the child cannot fall asleep for a long time, try experimenting with dinner. Porridge is a normal living food, it is better than sandwiches, processed foods, cereals, cookies, and so on. Porridge can be harmful if a particular child does not digest it for some reason. In other cases, porridge may not be harmful. We found something to worry about - thousands of parents don’t know how to push anything into their child, while others are worried about the porridge - heavy, not heavy... normal! But if you still have doubts about the need for evening porridge, make it easier. Do not serve millet, semolina, or pearl barley porridge for dinner; if possible, do not use milk and sugar, replacing them with fruit puree, dried fruit, a spoonful of honey - or add milk mixture. “Light” porridge for the night is buckwheat, oatmeal and any “children’s” (powdered). Semolina porridge, among other stupefying properties, interferes with the absorption of vitamins and microelements accumulated during the day.

Even among pundits there is no agreement about food at night: what it should be, whether it is necessary, whether it is harmful. Some venerable nutritionists are of the following opinion: our body spends energy during the day and accumulates energy at night, food is fuel for accumulation, which means that eating at night is not forbidden. That is, the child can eat before bedtime - not at dinner, but right before going to bed. It happens. Some kids need it. It's OK. Children live by different laws than adults. If you find yourself in such a situation (when a child has dinner before bed), do not remember all the horrors of the world written by hardworking journalists about junk food at night. Everything requires an individual approach. The child sleeps well, he has no health problems, excess weight and excitability - this means that a plate of light porridge or omelet is not a problem that is worth attention and loss of nerve cells on both sides.

Also considered ideal dishes for dinner are:

• Cottage cheese, cottage cheese dishes (casseroles, cheesecakes), cottage cheese with fruit.
• Omelet, vegetables in an omelette, boiled eggs.
• Vegetable mixtures, purees, stews, casseroles, cutlets and zrazy from vegetables, vegetables with rice, buckwheat. Raw vegetables.
• Salads.
• Fruits – bananas and green apples. Banana soothes, increases the feeling of satiety, and green apples are rich in “night” elements - calcium and iron, magnesium, potassium.
• Baked fruits: apples, pears.
• Any fermented milk products - kefir, yogurt, bifidoc, acidophilus. Cheese.

Any child can learn one simple truth, if you don’t belittle his mental abilities in advance and don’t think “Oh my, never!” It is necessary to constantly convince the child that a hungry person will eat everything that is offered to him. Do you want to eat? - that means eat what they give you. A child demanding food often has a very specific cookie or hidden candy in mind. It kind of tests parental fortitude. The sooner you instill in your children the right attitude towards food, towards their own feelings, the sooner they will form their own food culture. Doesn't obey, runs away, throws a tantrum, cries? - anyway, repeat from time to time that a hungry person will eat what is offered, and sweet desserts and all kinds of sausages are not food for the hungry, but pampering for the well-fed. Of course, all this is not pronounced in the boring voice of an admirer of Leo Tolstoy, raising a finger over the curly head of a baby. In a positive, confident tone, carry your thought through the days and weeks - it will definitely be postponed.

Let’s not focus on the “harmful things”; each family has its own traditions on this matter, its own problems, its own worldview. You should not give chocolate rolls, sweets, ice cream, or hot sandwiches for dinner. Children are children, we love to pamper them, and no one has the right to blame parents for this. But still, for the sake of strengthening the immune system, for the sake of resistance to viruses and bacteria, for the sake of a healthy nervous system, you should gradually and in small ways change the quality of food, especially in the evening. In the evening and at night, the body gratefully accepts and digests clean food. At night it merges with space, and it would be nice not to spoil the feeling of flight and relaxation with food that spoils metabolism and specifically kills the “building blocks” of health (vitamins, microelements) received with daily food. Choose simpler sweets, avoid fried foods, cholesterol explosions in the form of melted cheese on bread, pasta and casseroles. In the evening, the child is not given meat dishes - the meat takes 4-6 hours to digest, and it does not bring any benefit. The exception is steamed fish, as well as canned meat for baby food; they are added in some quantities to dinner at any age. And, of course, it is extremely harmful to give a child sausages, sausages and other mixtures of chemicals and salts for dinner. Charlottes, pancakes and pancakes also cannot be called the right dish for dinner, but for variety they can be eaten in small quantities.

The most important thing is do not try to feed a hungry child in the evening if he is hungry only in your imagination. If he doesn’t want to eat, he can’t sit him down at the table - make jelly, fruit juice or compote, give him a healthy drink and calm down yourself.

Dinner recipes (ages: 1.5-6 years)

Risotto “Highlight”
200 g cauliflower, 2 carrots, 1 cup rice, 4 tbsp. pitted prunes, 2 tbsp. raisins, 2 tbsp. butter.
Grate the carrots, sauté in oil, add a little water, simmer for 10 minutes. Scald the cauliflower and separate into florets. Pour 2 cups of hot water over the rice, add salt and add prunes and raisins previously soaked in water. Add vegetables and simmer risotto for 40 minutes over low heat. Before serving, sprinkle with finely chopped herbs.

Carrot-apple soufflé
350 g carrots, 60 g sour cream or milk, 30 g semolina, 1 apple, ½ egg, ½ tbsp. sugar, 2 tsp. butter, salt (to taste).
Grate the peeled apple and carrots. Grind the egg yolk with sugar, beat the white into a fluffy foam. Combine the apple and carrots, add sour cream or milk, yolk with sugar, semolina, salt, carefully add the beaten egg white, mix. Place the mixture in a greased baking dish, bake in the oven or steam for 30-35 minutes.

Omelette "Africa"
600 g carrots, 400 g milk, 4 eggs, 4 tbsp. grated hard cheese, 2 tbsp. butter, 2 tbsp. flour, 2 tbsp. orange juice, salt.
Boil and grate the carrots. Beat eggs, add milk and flour, cheese and juice, add salt, and combine with carrot puree. Pour the mixture into a frying pan and fry the omelette until cooked - or bake.

Broccoli and yogurt soup
125 g plain yogurt, 1 cup broccoli, 2 potatoes, 1 carrot, 1 tbsp. grated hard cheese, 1 tsp. olive oil.
Pour boiling water over the broccoli so that the water barely covers them, cook for 5 minutes over low heat. Grate the potatoes and carrots, sauté in olive oil with constant stirring. Add the sauté to the soup, cook for another 10 minutes, cool slightly. Pour yogurt into the soup, stirring constantly. You can add cheese.

Millet-curd porridge
2/3 cup milk or water, ½ cup cottage cheese, 1/3 cup millet, 2 tbsp. yogurt or sour cream, 1 tbsp. sugar, 1 tbsp. butter, salt.
Scald the millet and pour boiling milk over it. Add sugar, salt and cook the porridge, cool. Add cottage cheese, butter, yogurt to the prepared porridge, mix.

Buckwheat porridge with prunes and dried apricots
250 g buckwheat, 100 g pitted prunes, 100 g dried apricots, salt (to taste), 600 g water.
Soak prunes and dried apricots to swell, then boil them separately, chop some finely. Combine cereals and dried fruits, pour boiling water, add salt and cook until half cooked, stirring constantly. Bring the porridge to readiness in the oven.
Before serving, add melted butter to the porridge and decorate it with the remaining prunes and dried apricots.

Baby apricot puree with rice
Dried apricots – 100g, water – 375g, baby rice porridge powder – 2 tbsp. breast milk or warmed formula – 80 ml.
Combine dried apricots and water in a small saucepan and cook until soft for 20 minutes. Make apricot puree by adding water. Mix breast milk or formula with rice powder. Serve with 1 tbsp. apricot puree. Can be stored for up to 2 days in the refrigerator. Also, the puree can be frozen into cubes.

Curd pancakes
Wheat flour – 160 g, cottage cheese – 100 g, egg – 1 pc., sugar – 10 g, soda – 1/4 tsp.
Vegetable oil – 20 ml.
Beat the egg, grind with cottage cheese, add flour, sugar and soda. Mix everything thoroughly. Grease a hot frying pan with oil and bake pancakes in it.

Scrambled eggs with vegetables “Quail egg”
2 quail eggs, 1 carrot, 0.5 stalk of celery, 1 tbsp. l. vegetable oil.
Cut the carrots into small cubes and lightly fry them in oil. Add celery cut into small pieces to the carrots. Add water to the vegetables so that it slightly covers the vegetables and simmer until tender over low heat. Beat the eggs, add them to the vegetables, mix. Cover with a lid and leave for 2 minutes.

Children's salad "Coral Reef"
200g cauliflower, 1 tomato, 1 apple, one and a half cucumbers, 2 leaves of green lettuce, 2 tbsp. sour cream, salt.
We disassemble the cabbage into inflorescences, boil it in salted water, and cool. Cut a tomato, an apple and 1 cucumber into small cubes, combine them with chopped lettuce leaves. Salt the prepared salad, season it with sour cream, mix and place cauliflower on top. We cut out a crab figurine from half a cucumber and decorate our salad with it.

Curd and fish meatballs
Cod (fillet) – 60 g, cottage cheese – 30 g, milk – 160 ml, egg – 0.5 pcs., sour cream 10% – 2 tbsp. l., white bread – 30 g, vegetable oil – 15 ml, herbs, salt.
Soak the bread in milk. Grind the fish fillet in a meat grinder, mix with cottage cheese and finely chopped onion. Mix the bread with the resulting minced meat and grind it through the meat grinder again. Beat in the egg and mix. Form the meatballs, place them in a pre-greased pan and bake for 25-30 minutes. Then pour in sour cream and cook for another 3 minutes. Sprinkle with herbs.

Fish with vegetables and rice
90 g of any red fish, stewed in lemon juice with fresh parsley, 100 g of stewed vegetable mixture with carrots and onions. Garnish: 40 g boiled rice.

Frozen vegetables in batter
Frozen vegetables: cauliflower or broccoli, green beans separately or in a mixture - whatever the child likes. We make a batter (egg, sour cream, a spoonful of flour, salt), pour it over the vegetables - or dip them in individual inflorescences, if it is cabbage. A little breadcrumbs on top and into the oven until golden brown.

Vegetable hedgehogs with a surprise
Boil various vegetables until half cooked: potatoes, carrots, cauliflower, maybe beets. Cool, grate on a coarse grater. Add egg, salt, a little semolina or corn (buckwheat) flour, form small balls. Hide a quail egg in the middle of each ball. You can roll the hedgehogs in breadcrumbs. Bake in the oven for 8-10 minutes until the vegetables are ready.

Potato cutlets with cheese
Boil 4 medium potatoes in their jackets, peel and grate. Finely chop 2 handfuls of spinach and mix with potatoes. Add 1 egg, cheese, green onions, parsley, and salt to taste to the mixture. Form cutlets, roll them in breadcrumbs and fry or bake in the oven.

1-2 years Semolina porridge with carrots
Wash the carrots, peel them, grate them on a fine grater, add sugar, 1/2 teaspoon of butter and salt. Simmer over low heat until almost done. Add hot milk, bring to a boil and add semolina. Cook until thickened, season with remaining butter and place for 10 minutes. into the oven.
Ingredients: Semolina 1 tbsp. spoon, 1/2 carrots, sugar 1 teaspoon, 1/2 cup milk, butter 1 teaspoon, salt on the tip of a knife.

Semolina porridge with pumpkin
Wash the pumpkin, remove the peel and seeds, cut into small pieces, pour in 100 ml of hot milk and cook covered for 15 minutes. stirring, add semolina, 1 teaspoon of sugar and salt on the tip of a knife. Cook for another 15-20 minutes. on low heat. Season the porridge with butter.
Ingredients: Semolina 1 teaspoon, pumpkin 100 g, milk 100 ml, sugar 1 teaspoon, butter 1 teaspoon, salt on the tip of a knife.

Millet porridge with pumpkin
This porridge should be cooked in a cast iron skillet. Wash the pumpkin, peel and cut into small cubes, place in boiling salted water or milk and cook for 7-10 minutes. Add millet, add sugar and cook over low heat for 1-1.5 hours.
Ingredients: Millet groats 150 gr., pumpkin 300 gr., water or milk 450 gr., sugar 15 gr., butter 30 gr.

Pumpkin porridge
Wash the pumpkin, peel, cut into pieces, pour in 1.5 cups of milk, boil over low heat, cool and rub through a sieve. Rinse the cereal, pour in 3 glasses of salted milk and cook crumbly porridge. Mix the porridge with pumpkin, add butter and place in the oven until the porridge browns. The finished porridge can be topped with whipped sweet cream.
Ingredients: Pumpkin 800 gr., milk 4.5 cups, cereals (rice, millet, buckwheat, rolled oats) 1 cup, butter 100 gr., sugar 1 tbsp. spoon, salt to taste.

Berry porridge
Rinse the berries, mash them with a masher, squeeze out the juice through cheesecloth, boil the pomace in water and strain. Put 1 tbsp in the decoction. spoon of cereal, cook until tender, add sugar and butter, let it boil again, remove the porridge from the stove, pour in the squeezed juice and stir.
Ingredients: Cereals (rice, buckwheat, semolina) 1 tbsp. spoon, fresh berries (raspberries, strawberries, currants, etc.) 2 tbsp. spoons, water 250 ml, sugar 1 teaspoon, butter 1 teaspoon.

Fruit porridge
Wash the apple and pear, peel, remove the core, cut into not very small pieces or slices, put in an enamel saucepan and add water so that it barely covers the fruit. Boil the fruit until soft, remove it from the water and grind it in a blender. In the remaining broth, cook liquid porridge from grain flakes (3-5 minutes). Mix the porridge with fruit, add sugar (if the fruit is sweet, you don’t need to add sugar). If the porridge turns out thick, you can add a little more natural fruit juice.
The dish is ideal for both breakfast and afternoon snack. You can add not porridge to the fruit mass, but cookie crumbs soaked in the broth. Or dissolve any ready-made porridge for baby food that does not require cooking in the broth, and add fruit puree in a ratio of 1:3 or 1:2 so that there is more fruit than porridge.
Ingredients: Cereal flakes (rice, oatmeal or a mixture of grains) 1 tbsp. spoon, 1 apple and 1 pear (apricots, peaches, cherries, orange pulp, any berries), sugar to taste.

Oatmeal with honey
Boil water and milk, add salt, add 1 tbsp. a spoonful of honey, add rolled oats and cook over low heat, stirring until the porridge thickens. At the end of cooking, you can “simmer” the porridge for 10-15 minutes in the oven. Drizzle with melted butter and remaining honey. Ingredients: Hercules 3/4 cup, water 1 cup, milk 1 cup, honey 1.5 tbsp. spoons, salt to taste, butter 1 teaspoon.

How boil an egg

Scrambled eggs with carrots
Wash the carrots with a brush, peel, grate, put in a saucepan with melted butter, cover with a lid and simmer over low heat until soft (l5-20 minutes). While stewing, carrots should be stirred periodically and milk should be added gradually, a tablespoon at a time. Mix the raw egg thoroughly with the stewed carrots and the remaining cold milk, pour in the salt solution. Pour the resulting mixture into a small bowl greased with butter, place in a saucepan with water and cook over low heat until the mixture thickens. Serve scrambled eggs hot or cold.
Ingredients: 1 egg, 1/2 carrot, 3/4 cup milk, 1.5 teaspoon butter, 1/4 teaspoon salt solution.

Dairy recipes desserts

Striped yogurt
Mash the strawberries in a food processor or any other way and rub through a sieve. Cut the peach into pieces and also turn into puree and rub through a sieve. Mix yogurt with powdered sugar. Place half the strawberry puree, half the yogurt in two tall bowls, then all the peach puree, the remaining yogurt and more strawberry puree.
Ingredients: Strawberries 75 gr., 1 ripe peach, yogurt without additives 200 ml, powdered sugar 4 tbsp. spoons.

Rice and carrot soufflé
Cook semi-viscous porridge from rice in water. Grind 1/2 yolk with 1 teaspoon of sugar and dilute with milk, add 1 teaspoon of melted butter, grated carrots. Mix the resulting mass with the porridge, add the beaten egg white, transfer to a greased mold and cook in a water bath for 35-40 minutes. Instead of rice, you can use semolina, and instead of carrots, zucchini or pumpkin.
Ingredients: Rice cereal 1 tbsp. spoon, butter 1 teaspoon, 1/2 egg yolk, 1/2 white, sugar 1 teaspoon, milk 25-30 g, 1/4 medium carrot.

Homemade ice cream
Whip the cream chilled in the refrigerator (until thick). Add sweet berry mixture prepared in a blender. Mix everything thoroughly, pour into molds and leave in the refrigerator overnight. Unlike store-bought ice cream, it does not contain dyes. preservatives and other unnecessary things.
Ingredients: Cream 200 ml, strawberries 200 ml, sugar or powdered sugar 2 tablespoons.

Recipes salads for children th 1-2 years

Beetroot-cranberry salad
Boil the beets and grate them. Squeeze the juice from cranberries or lemons through boiled cheesecloth, pour the juice over the beets, and season the salad with cream or vegetable oil.
Ingredients: 1/8 beets, 1 tbsp. a spoonful of cranberries or a slice of lemon, vegetable oil (cream) 1 teaspoon.

Carrot salad
Wash the carrots, peel them, pour boiling water over them, grate them on a fine grater, add sugar syrup and vegetable oil, mix thoroughly.
Ingredients: Carrots 25 gr., sugar syrup 1 ml, vegetable oil 1 gr.

Carrot and apple salad
Wash the carrots and apples, peel them, pour boiling water over them, grate them on a fine grater, add sugar syrup and mix.
Ingredients: Carrots 10 gr., apple 15 gr., sugar syrup 1 ml.

Fresh cucumber salad
Wash the cucumber, peel it, pour boiling water over it, and grate it on a fine grater. Wash the greens thoroughly in boiled water, chop very finely or grind in a blender, combine with cucumber, add a little salt, add vegetable oil, mix.
Ingredients: Cucumber 25 gr., garden greens 1 gr., vegetable oil 1 gr.

Beet salad with apples
Boil or bake the beets in the oven, grate them on a fine grater. Wash the apple, peel it, grate it on a fine grater, combine it with the beets, add sugar syrup and vegetable oil, mix.
Ingredients: Beets 15 gr., apples 10 gr., sugar syrup 1 ml, vegetable oil 1 gr.

Recipes with upov for children 1-2 years

Vegetable soup (puree)
Peel potatoes, carrots, cabbage, rinse, add 1.5 cups of cold water and cook until the vegetables become soft. Cool the broth and rub the vegetables through a sieve. Dilute the resulting puree with the drained broth, add salt and boil again. Before serving, season the soup with butter and sour cream.
Ingredients: Potatoes 1 pc., carrots 1/2 pcs., white cabbage 50 gr., butter 1 teaspoon, sour cream 1 tbsp. spoon.

Bean soup
Sort the beans, rinse, pour in hot water and cook in a sealed container over very low heat until soft, then rub through a sieve, add salt solution, heated raw milk and boil for 3 minutes. Place butter in a plate with soup and serve wheat bread croutons separately.
Ingredients: White beans 50 g, milk 150 g, butter 1/2 teaspoon, water 600 g, salt solution 1 teaspoon, wheat bread croutons.

Rice soup (pureed)
Sort the rice, rinse, add to boiling water and cook until the rice becomes soft. Rub the cooked rice through a sieve, dilute with milk, add sugar and salt, bring to a boil, breaking up with a spatula. Before serving, season the soup with oil.
Ingredients: Rice cereal 1 tbsp. spoon, milk 3/4 cup, sugar 1 teaspoon, butter 1 teaspoon, water 1 cup.

Carrot and spinach cream soup
Wash the carrots, peel, cut, add a small amount of water and simmer for 30 minutes. Add peeled and finely chopped spinach, butter, flour diluted with some milk, and continue to simmer for another 10 minutes. Then rub the vegetables through a sieve, dilute the resulting puree to the desired thickness with boiling water or vegetable broth, pour in a salt solution and boil. Grind the hard-boiled yolk with the rest of the boiled milk and add to the finished soup.
Ingredients: 2 carrots, 20 g spinach, 1/2 teaspoon flour, 1/2 teaspoon butter, 1/4 cup milk, 1/4 egg yolk.

Vegetarian borscht
Wash beets and carrots, peel and grate on a coarse grater. Finely chop the cabbage. Grate the onion. Peel the potatoes, rinse, cut into cubes. Place the prepared vegetables in a saucepan, add the tomato, add boiling water and simmer in a sealed container for 25-30 minutes, stirring occasionally. When the vegetables become soft, pour in the salt solution, add hot water (vegetable broth) and boil for another 10 minutes. Season the finished borscht with butter and sour cream.
Ingredients: Medium-sized beets 1/2 pcs., white cabbage 1/4 leaves, potatoes 1/2 pcs., carrots 1/4 pcs., onions 1/4 pcs., tomato 1/2 teaspoon, butter 2 teaspoons, sour cream 1 teaspoon, water (vegetable broth) 1.5 cups, salt solution 1/2 teaspoon.

Vegetable soup
Wash carrots, potatoes, pumpkin, peel, cut into slices, disassemble cauliflower into small pieces and rinse. Stew the carrots in a small amount of water with added oil. Place stewed carrots, pumpkin, potatoes and cauliflower in a saucepan of boiling water. Cook covered for 20-25 minutes. on low heat. Then add hot milk and salt solution. Place butter in a bowl of soup.
Ingredients: Potatoes 1/2 pcs., carrots 1/8 pcs., a piece of pumpkin, cauliflower 3-4 pieces, milk 1/2 cup, water 3/4 cup, butter 1.5 teaspoons, salt solution 1 /2 teaspoons.

Vegetable soup with millet
Cut the carrots into small cubes, place in a saucepan and simmer with oil and a little water until tender. Sort the millet, rinse, put in a boiling vegetable broth, after a few minutes add finely chopped potatoes, cook everything until tender, combine with stewed carrots and boil. Add sour cream to the bowl of soup.
Ingredients: 1/4 carrots, 1/4 potatoes, 2 teaspoons millet, 2 teaspoons butter, 1.25 cups vegetable broth, 1 teaspoon sour cream, a pinch of herbs, 1/2 salt solution teaspoons.

Vegetarian cabbage soup
Wash the cabbage, cut into small squares, place in a saucepan with boiling and salted water, cover with a lid and cook at low boil for 10-15 minutes. Boil carrots, cut into thin slices, and chopped onions with butter and tomato. Cut the potatoes into cubes, put the carrots, onions and potatoes in a saucepan with the cabbage and cook until the vegetables are ready. When serving, add sour cream to the plate with cabbage soup.
Ingredients: White cabbage 1/4 leaf, potatoes 1/2 pcs., carrots 1/4 pcs., onions 1/10 pcs., tomato 1/2 teaspoon, butter 1 teaspoon, sour cream 1 teaspoon. spoon, water 1.5 cups, salt solution 1/2 teaspoon.

Beetroot
Wash the beets, peel them and chop them on a grater. Rub the tomato through a sieve, combine with beets, pour in 200 g. hot water and simmer over low heat for 1-1.5 hours, adding water little by little so that the beets do not burn. Towards the end of stewing the beets, pour another 200 grams into the pan. hot water, boil for 10 minutes. and cool. Rinse the cucumber, onion and dill with boiled water, chop finely, place in a beetroot container, add salt solution and mix well. Grind sour cream with boiled egg yolk, add to a plate with beetroot.
Ingredients: 1 medium beet, 1 tomato, 1 fresh cucumber, 1/2 egg yolk, 1 tbsp sour cream. spoon, a small bunch of green onions, a pinch of dill, 400 g water, 1 teaspoon salt solution.

Milk soup with potatoes
Wash the potatoes, peel, rinse, cut into thin noodles, place in a pan with boiling salted water and cook for 10 minutes, then add warmed milk and salt solution. Cook the soup at low simmer for 2-3 minutes. Place a piece of butter and wheat bread croutons into a bowl of soup.
Ingredients: Potatoes 1.5 pcs., milk 1 cup, water 1/4 cup, wheat bread 30 gr., butter 2 teaspoons, salt solution 1/2 teaspoon.

Zucchini milk soup with rice
Wash the zucchini, remove the peel and seeds, cut into pieces and cook in water together with rice until tender, rub through a colander, add boiled hot milk, season with butter.
Ingredients: Milk 3/4 cup, water 1/2 cup, zucchini 1 circle 1.5 cm, rice 1 teaspoon, butter 2 teaspoons, salt solution 1/2 teaspoon.

Milk soup with cauliflower
Wash the head of cauliflower, divide it into small pieces, put it in boiled salted water and cook until the cabbage becomes soft (about 15 minutes). Transfer the cooked cabbage to a sieve. Pour sifted semolina into the hot broth and cook for 15 minutes, pour in heated milk, add boiled cabbage and boil for 2-3 minutes. Place a piece of butter and wheat bread croutons into a bowl of soup.
Ingredients: Cauliflower 100 gr., semolina 2 teaspoons, milk 200 gr., water 250 gr., butter 1/2 teaspoon, salt solution 1 teaspoon.

Milk soup with vegetables
Wash the carrots, peel and cut into thin strips, put in a pan, add oil. A little water and, closing the lid, simmer over low heat. After 8-10 minutes. add shredded white cabbage, green peas, peeled chopped raw potatoes. Pour all this over with the remaining hot water, add a salt solution and cook in a sealed container. When the vegetables become soft, pour in the heated milk and cook the soup for another 3 minutes. Place wheat bread croutons in a bowl of soup.
Ingredients: Carrots 1 pc., cabbage 2 leaves, potatoes 1 pc., green peas (fresh, frozen or canned) 1 tbsp. spoon, milk 150 gr., water 350 gr., butter 1/2 teaspoon, salt solution 1 teaspoon

Milk soup with vermicelli
Boil water, add sugar syrup, salt solution, lower the vermicelli and cook at a boil for 15 minutes, then add heated milk and boil for another 2-3 minutes. Place a piece of butter in a bowl of soup.
Ingredients: Vermicelli 20 gr., milk 200 gr., water 100 gr., sugar syrup 5 gr., butter 10 gr., salt solution 5 gr.

Chicken puree soup (beef, veal)
Boil broth from chicken (or meat) and onions. Remove the chicken (meat) from the broth, separate the meat from the bones, and pass through a meat grinder 2-3 times. Strain the broth, heat to a boil, put the chopped meat into it, let the broth boil again, and then add the flour mixed with butter in small pieces and, stirring, boil. After this, pour hot milk and salt solution into the soup. The finished soup should be the thickness of cream. Serve the soup with croutons.
Ingredients: Chicken (beef, veal) 150 gr., onion 10 gr., wheat flour 10 gr., butter 10 gr., milk 100 gr., wheat bread 30 gr., water 500 gr., egg yolk 1 pc. ., salt solution 5 g.

Green cabbage soup
Make broth from meat and roots. Sort the spinach and sorrel, rinse several times in water, simmer in a container with a closed lid, and wipe. Place chopped potatoes into the boiling broth and cook until tender, then add spinach and sorrel and cook for another 15-20 minutes. Season the finished cabbage soup with half the raw yolk, mashed with half the sour cream. Place the remaining sour cream on the plate with the cabbage soup and sprinkle with finely chopped green onions.
Ingredients: Meat 100 gr., parsley 5 gr., carrots 10 gr., onions 5 gr., sorrel 50 gr., spinach 50 gr., potatoes 50 gr., sour cream 10 gr., egg 1/2 pcs., solution salt 5 gr.

Broth with vermicelli and carrots
Place vermicelli in salted boiling water (200 g), cook until tender, drain in a colander or sieve. Peel the carrots, wash them, chop them into thin strips and simmer with butter in a sealed container until soft. Put stewed carrots, boiled vermicelli into hot meat or chicken broth and boil.
Ingredients: Beef or chicken 100 gr., vermicelli 15 gr., onion 5 gr., carrots 25 gr., turnip or rutabaga 10 gr., butter 5 gr., water 500 gr., salt solution 5 gr.

Apple fruit soup with rice
Bake and puree a fresh apple. Cook the rice, rub it hot together with the broth through a sieve, mix with the grated apple, add sugar syrup and boil, stirring all the time, so that the soup is free of lumps. The soup should have the thickness of liquid jelly. The nutritional value of such soup increases if you add cream (50 g) or sour cream (15-20 g) to it. You can make apricot soup in the same way.
Ingredients: Apples 100 gr., rice cereal 20 gr., sugar syrup 30 gr., water 400 gr.

Recipes m clear dishes for children 1-2 years

Ground meat with mashed potatoes
Clean the meat from films and fat, simmer with butter and stewed onions in a saucepan with a lid. When the meat is fried, pour a little broth into the pan, put it in the oven, and simmer until soft. Pass the meat through a meat grinder, rub through a sieve, add white sauce, stir, heat to a boil. Serve with mashed potatoes.
Making white sauce. Cool 1/5 of the broth to 50 degrees, add sifted wheat flour into it and stir so that there are no lumps. Heat the remaining broth to a boil, pour the previously diluted flour into it, stir and cook at low boil for 15 minutes. Place a piece of butter into the hot sauce, add lemon juice and stir until the butter is completely melted and combined with the sauce.
Ingredients: Meat 50 gr., butter 6 gr., flour 5 gr., broth 50 gr., onion 3 gr., white sauce 1 tbsp. spoon.
For mashed potatoes: potatoes 200 g, milk 50 g, butter 3 g.

Meatballs or steam cutlets
Rinse the meat under running water, remove tendons and films, cut into small pieces and pass through a meat grinder. Soak the bread in a small amount of cold water, squeeze, mix with minced meat; Pass this mass 2 more times through a meat grinder with a fine mesh, add salt. Beat the egg white well and add to the minced meat. Cut the minced meat into balls (meatballs) or cutlets, place in a greased frying pan, add a little cold broth or water, cover with oiled paper and place in a not very hot oven for 20-30 minutes. Serve with mashed potatoes or carrots.
Ingredients: Meat 70 gr., bun 10 gr., egg white 1/5, butter 5 gr.

Meat puree
Wash the meat, separate from bones and tendons, cut into small pieces, put in a pan with water and simmer until cooked. Turn the cooled meat through a meat grinder twice, then rub through a fine sieve, add broth, salt, bring to a boil, add butter, mix thoroughly, remove from heat (you can also make puree in a blender, then add broth to the boiled meat and grind with a blender) .
Ingredients: Beef meat 40 gr., water 50 ml, butter 3 gr.

Chicken soufflé
Pass the chicken flesh through a meat grinder, add a little salt, add the raw yolk, mix thoroughly, place in a greased frying pan and bake in the oven for 30-35 minutes.

Steamed meat cutlets
Beef meat 50 gr., water 30 ml, wheat bread 10 gr. Pass the meat through a meat grinder, mix with bread soaked in cold water and pass through the meat grinder again, add a little salt, beat thoroughly, adding cold water. Form cutlets from the resulting mass, place them in a single layer in a bowl, fill half with broth and simmer, covered, in the oven until cooked (about 30 - 40 minutes). Steam cutlets can be cooked in a steamer or in a colander placed over a pan of boiling water and covered with a lid.
Ingredients: Chicken meat 60 gr., milk 30 ml, yolk 1/4 pcs., butter 2 gr.

Liver puree
Rinse the beef liver in running water, remove the film, cut out the bile ducts, cut into small pieces, lightly fry in butter, add water and simmer in the oven for 7-10 minutes. in a closed saucepan. Cool the liver, mince it twice, rub through a sieve, add a little salt, add hot milk, and bring to a boil. Add butter to the finished puree and mix thoroughly.
Ingredients: Liver 50 gr., water 25 ml, milk 15 ml, butter 3 gr.

Steamed fish puree
Remove skin and bones from the fish. Place in a steamer basket (colander), steam, covered, for about 5 minutes. until ready. Make a puree from the fish using a blender or mixer, dilute with a small amount of milk. Serve with vegetable puree.
Ingredients: Fish fillet (cod) 150 gr.

Fish meatballs
Peel the fish from skin and bones, pass through a meat grinder along with bread soaked in cold water, add the yolk and vegetable oil, add a little salt, beat the fish mixture with a mixer or spatula. Form small balls from the resulting minced meat, place them in a bowl, fill halfway with water and place in the oven or on very low heat for 20 - 30 minutes.
Ingredients: Fish (cod) 60 gr., wheat bread 10 gr., yolk 1/4 pcs., vegetable oil 4 gr.

Recipes main courses for children 1-2 years

White cabbage puree
Wash the cabbage, chop it, place it in a saucepan, add a little water and simmer under the lid until tender. Add green peas to the finished cabbage, rub everything through a sieve, add salt solution, sugar syrup, heated milk and tomato juice, bring to a boil. Add butter to the finished puree and stir.
Ingredients: Cabbage 100 g, green peas 10 g, butter 3 g, tomato juice 10 ml, milk 10 ml, sugar syrup 1 ml, salt solution 2 ml.

Carrot puree
Wash the carrots, peel them, steam them and rub through a sieve. Pour 1/2 volume of solutions of salt, sugar syrup, milk into the carrot mass, heat to a boil, add flour, ground with 10 g. oil and boil, stirring. Prepare croutons: cut wheat bread into slices about 1 cm thick, and then into triangular pieces. Mix the egg with the remaining milk, sugar syrup, and salt solution. Dip pieces of bread in this mixture and fry in oil. Place the hot puree on a plate, pour sour cream on it or put a piece of butter on it. Place croutons around the puree.
Ingredients: Carrots 200 gr., wheat flour 3 gr., butter 20 gr., sour cream 20 gr., milk 100 gr., wheat bread 50 gr., egg 1/2 pcs., sugar syrup 5 gr., salt solution 5 gr.

Beet puree
Peel the beets, wash them, steam them until tender, mince them or grate them on a fine grater, add salt solution, tomato and carrot juices, heated milk, sugar syrup, stir thoroughly, heat to a boil, add butter, stir.
Ingredients: Beets 100 gr., butter 3 gr., tomato juice 15 ml, carrot juice 10 ml, milk 10 ml, sugar syrup 2 ml, salt solution 1 ml.

Cauliflower puree
Cut the cauliflower into pieces, rinse several times in cold water, place in slightly salted boiling water and cook until soft, then drain in a colander and allow the broth to drain completely. Mash the cabbage thoroughly to a paste-like mass, place in a saucepan with boiling milk, add butter, grated with flour, in small pieces, and boil, stirring continuously. Place a piece of butter in a plate with hot mashed potatoes.
Ingredients: Cauliflower 150 gr., wheat flour 5 gr., butter 10 gr., milk 50 gr., salt solution 3 gr.

Vegetable puree
Wash the vegetables, peel, chop and steam until tender, about 5 minutes. Add spinach before finishing cooking. Rub everything through a sieve, pour in the salt solution and heated milk, bring to a boil, add butter to the finished puree.
Ingredients: Potatoes 40 gr., white cabbage or Brussels sprouts 30 gr., carrots 30 gr., spinach 10 gr., milk 10 ml, salt solution 1 ml, butter 3 gr.

Recipes with shackles and compotes for children 1-2 years

Drink "Amber"
Scald the rowan berries, squeeze them with apple juice, water, and sugar. The drink retains its healing properties for 1 hour after preparation.
Ingredients: Rowan berries 50 gr., apple juice 50 ml, sugar 15 gr.

cranberry drink
Sort the cranberries, pour boiling water over them, squeeze out the juice. Pour hot water over the pomace and cook for 8-10 minutes. Then strain, add sugar syrup, bring to a boil, pour in the squeezed juice and cool.
Ingredients: Cranberries 4 teaspoons, sugar syrup 1 teaspoon, water 200 ml.

Dried fruits compote
Sort dried fruits and rinse thoroughly. Place dried fruits in boiling water and cook, taking into account the cooking time (pear - 1 hour, apples - 20-30 minutes, dried apricots and prunes - 10 minutes, raisins - 5 minutes). Rub everything through a sieve, add sugar syrup, bring to a boil, remove from heat and cool.
Ingredients: Dried fruits 4 tbsp. spoons, sugar syrup 1.5 teaspoons, water 320 ml.

Juice from apples or pears
Wash fresh apples, pour over boiling water, peel, grate, place the resulting mass in sterile gauze and squeeze.
Ingredients: Apples (pears) 100 gr.

Every parent cares about the health of their child, so questions about their proper diet are never left without due attention. A child’s menu at 2 years old becomes more varied and satisfying. The nutrition of a two-year-old baby has its own characteristics that you should know about. Children at this age are gradually becoming familiar with adult food, but it is still too early to completely switch over to it. Much of what you eat is still harmful to the digestive system of a small organism.

When compiling a menu for a 2-year-old child, it is necessary to take into account the needs of the growing body for nutrients. The baby has teeth and is already able to chew food. You need to gradually accustom him to solid food: thick porridge, boiled meat, fruits and vegetables.

The most high-calorie food should be eaten at lunch. Due to the rapid development and growth of a small organism, its nutrition at 2 years is radically different from what it was at 1 year.

Diet

At the age of 2, a child’s meals become four meals a day and consist of breakfast, lunch, afternoon snack and dinner. Pediatricians say that children should eat 4-5 times a day. It should be remembered that frequent feedings will lead to poor appetite, and less frequent feedings will affect the digestive system and, accordingly, the well-being of your child.

Breaks between meals should not exceed 3-4 hours. By the age of two, the baby develops his own food preferences, and his favorite and least favorite dishes appear. New products and methods of processing them are gradually being introduced into its menu. At 2 years old, a toddler's usual routine changes slightly. There is a desire for independence, which parents should only support and not suppress.

The value of food as fuel for the body is measured in heat units called calories. Every day a child receives an average of 1400-1500 kcal. By caloric content, meals are distributed as follows: 25% of calories for breakfast, 30% of calories for lunch, 15% for afternoon snack and the remaining 30% for dinner. The most important thing is to ensure a sufficient supply of essential minerals, macro- and microelements, and vitamins.

Needs of a 2 year old child

Mothers all over the world have to think every day about what to feed their children. Food should be steamed, baked or boiled. The ratio of proteins, fats and carbohydrates in the baby’s diet should be 1:1:4.

Proteins are the main building material for the growth of the body, so dairy products, meat, fish and eggs should be included in the diet of a 2-year-old child. Carbohydrates are needed as a source of energy for children. These are mainly cereals, fruits, sugar, flour products and vegetables. Fats act as a guarantor of the energy needs of a growing body.

The menu for a child should not include such products as:

• mayonnaise and ketchup;
• chocolate;
• smoked meats and sausages;
• pickled products;
• carbonated drinks;
• mushrooms;
• margarine.

Allergies are common in the modern world. If a 2-year-old toddler has allergies, then his diet is adjusted and all food that can cause illness is excluded. With such increased sensitivity to certain foods, a hypoallergenic diet for children is proposed. consists of safe products that do not cause a negative reaction in the baby. For allergy sufferers, only the right diet will eliminate the risk of contact with potentially dangerous products.

As for liquids for a 2-year-old child, about 100 ml of water is required for every kilogram of weight. per day. The amount of water includes any liquids that the child drinks: soups, compotes, milk, kefir, tea and others. Of course, in hot weather the volume of fluid increases.

How to better create a menu

It is recommended to prepare food for a 2-year-old child only for one meal, since when the food is heated, its components lose their beneficial properties. significantly different from the diet of a two-year-old baby. As for the weekly menu for two-year-old children, it must be compiled taking into account all the needs of your little one’s body. What does it include:

• In the morning, the main dish is given in the amount of 200 g, bread with butter or cheese. The drink should be 100-150 ml.
• For lunch - a first course, for example, soup in a volume of 150 ml. For the second - a meat or fish dish - about 50-80 g and a side dish - about 100 g, compote or juice - 100 ml.
• The afternoon snack consists of 150 ml of kefir, 40 g of cookies or pastries, fruits and berries.
• Dinner in the amount of main dish 200 g and drink 150 ml.

Dr. Komarovsky argues that feeding a child with high-quality and varied food is a prerequisite for the moral well-being of parents.

A tasty and healthy menu, enriched with vitamins and minerals, will contribute to the healthy growth and development of the growing baby. A 2-year-old child is already familiar with many products from the adult table, and his tastes grow with him.

New gastronomic discoveries give the baby the opportunity to explore the world around him. In order for these acquaintances with adult cuisine to be successful, mothers should adhere to some rules for creating a diet for their children:

• Introducing your baby to a new product should begin in the first half of the day in order to monitor the body’s reaction to it and avoid adverse consequences in the event of allergic and other manifestations.
• Portions offered to a child aged 2 years should not be large - a new dish always starts with a couple of teaspoons.
• Feeding is a special ritual for both: mother and baby. Therefore, preparations for the meal and the process itself should be pleasant and useful at the same time. Diet for 2-year-old children is an important rule for developing healthy habits.
• Snacks may be present on children's menus, but they should not be frequent, but used in rare situations when nutritious food is not available. But even you need to have a snack in a calm environment (not “on the go”) for favorable digestion and the safety of the child.
• The diet of two-year-old children must include meat, fish, cottage cheese (heat-treated), fermented milk products, cereals, and always fruits and vegetables (daily). Adequate feeding will be the key to good immunity during the period when a child gets acquainted with kindergarten. You should be careful with baked goods, sweets, and store-bought sweets with a long list of ingredients and various chemical additives.
• At the age of 2, a child should be taught table manners. Most of this process will fall on the shoulders of the kindergarten teacher, however, as you know, all the habits of a child come from his family, so we instill the rules of etiquette by our example!
• For the little ones who don’t want to eat, you can come up with different stories about products and dishes. Let the process of eating an “unloved” dish become full of adventure for your baby. Let him come up with interesting names for products - this will stimulate a new interest in food.
• Options for serving dishes from the menu can be standard, without any frills, but such meals quickly get boring for little gourmets. The solution to such issues will be an interesting design of the dish, let it be funny faces or magical animals - this is the ideal way to get your baby to eat raw vegetables.
• A two-year-old baby is already quite an adult, and he can safely be seated at the common table. Do not forget that a small child takes an example from an adult brother or sister, from his parents - let your meal together be constant. Then the responsibility of mothers to feed the baby with their own hands will soon disappear.

By following these simple recommendations, you will instill in your child the necessary skills for independent feeding. This will make life easier for both mothers and, in the future, his kindergarten teachers. And besides, it is such a happiness to see your child’s healthy appetite, which will undoubtedly be the foundation for strong immunity in the future.

Balanced menu for the week

At 2 years old, children's diet is more varied, so it becomes necessary to create a seven-day menu consisting of various first and second courses.

Here are sample menu options for the week.

Breakfast

• Semolina porridge, tea, bread and butter.
• Cheesecakes, milk.
• Omelette, cocoa, bread with cheese.
• Milk oatmeal, tea.
• Cottage cheese casserole, bread and butter, tea.
• Rice milk porridge with dried apricots, cocoa, bread with cheese.
• Milk noodles, tea, bread and butter.

Dinner

• Borscht, boiled rice with steamed fish cutlet, cabbage salad, compote, bread.
• Meatball soup, mashed potatoes, carrot salad, dried fruit compote.
• Borscht, vegetable puree, beef meatballs, rosehip infusion.
• Pumpkin puree soup, chicken meatball, carrot and apple salad, pasta, jelly.
• Soup with fish balls, buckwheat porridge, green peas, berry compote.
• Corn porridge, stewed rabbit, vegetable puree soup, juice.
• Soup with beef meatballs, cabbage salad, wheat porridge, compote.

Afternoon snack

• Kefir, cookies, apple.
• Yogurt, homemade pastries.
• Kefir, baked apples, cookies.
• Kissel, homemade crackers, cottage cheese.
• Milk, cookies, baked pumpkin.
• Kefir, bread, banana.
• Cottage cheese, cookies, fruit puree.

Dinner

• Potato balls with egg, rosehip infusion, bread.
• Buckwheat porridge, steamed cutlet, jelly.
• Rice casserole, milk tea, bread.
• Stewed vegetables, stewed veal, juice, bread.
• Mashed potatoes with boiled turkey, kefir.
• Wheat porridge and omelette, jelly.
• Rice casserole, stewed vegetables, tea with milk.

At 2.5 years old, the baby can already be given 50 g of cheese and about 20 g of 10% sour cream.

In winter and spring, there are usually few fresh vegetables and fruits on store shelves. In a child's life, this can lead to hypovitaminosis due to the lack of vitamin C. In order to prevent this, you need to add rosehip infusion to the menu.

Thus, a compromise has been found between tasty and healthy food for every day. A well-designed weekly menu will save parents from thinking about what to cook for their baby for tomorrow, and will allow them to buy the necessary products in advance. You can experiment with recipes, the main thing is to stick to the basic rules.

Holiday menu

What menu should I choose for my child's birthday? Of course, you want your 2-year-old child to have a bright, interesting, and memorable holiday. Parents themselves carefully think through and organize everything so that it is interesting and tasty, especially for children. Mothers face a difficult task. We need to prepare food that is both tasty and healthy. Dishes should be served in a special way to attract children's attention.

Products such as smoked meats, pickles, fresh fruits that cause an allergic reaction in two-year-olds, mayonnaise, chocolate, fish with bones, and cake with rich cream should be excluded from the children's birthday menu.

Popular dishes on the holiday table

• Today, sandwiches in the form of canapés are very popular. To attract the attention of toddlers, they are made in the form of boats, stars, and bugs. Cooking recipes are different, mainly prepared from bread, boiled or baked meat, cheese and vegetables. You can use your imagination and prepare canapés from your child’s favorite products.
• Particular attention is paid to healthy salads in the children's holiday menu. They can be laid out on plates in the shape of a flower or an animal; this serving attracts the attention of children. The salad should be hearty and light. Children eat fruit and vegetable salads with great pleasure.
• As for the main courses, you can prepare a side dish and a meat dish in addition to it. It is advisable to prepare the latter from minced meat. It will turn out, firstly, tender and soft, and secondly, kids will be able to chew it easily. These can be: chicken zrazy, meatballs, cutlets.
• Juices and milkshakes with the addition of berries and fruits are good drinks.
• As for the birthday cake, children can be served “Carrot Cake”, “Bird’s Milk”, “Sponge Cake” or any other without fatty cream.

A two-year-old toddler needs a healthy diet. His food should be fresh and of high quality, balanced with nutrients. This type of food does not require special culinary techniques or gourmet delights. Parents should establish clear rules for creating a children's menu at 2 years old and try to adhere to the daily routine. You need to encourage your baby to eat a variety of foods that contribute to his harmonious development. As for the child’s taste whims, they can be corrected in time by resorting to small pedagogical tricks.

More and more adult foods appear in the diet of a two-year-old baby. However, his digestive system is too sensitive, which excludes a complete transition to the common table. How many times should a 2 year old child eat? At this age, meals are usually 4 times a day, including breakfast, lunch, afternoon snack and dinner. It is important to offer your baby food at strictly designated times, at intervals of approximately 4 hours.

The child grows and develops all the time, so it is important for parents to properly organize his diet.

Foods in the diet of a two-year-old child

The basis of the menu for two years is porridge, light cream soups, lean meat and fish, fermented milk products, vegetables and fruits growing in the area where the family lives. Porridges are made liquid or viscous, vegetables for stewing are finely chopped, and the meat is minced in a meat grinder. The child should learn to bite and chew solid foods, which make up a large part of the adult diet.

Basic diet

The diet of two-year-old children must include:

1. Dairy products. Must be on the menu every day. Yogurt, kefir, fermented baked milk, and sour cream are good for your baby. Whole milk (if you are not allergic to its proteins) can be used to prepare cereals, cocoa, or given as an independent drink. The daily intake of butter for 2 years is 10 grams (including porridge, casseroles, and other dishes), cottage cheese (6-9%) – 30 grams, kefir (3.2%) – 500 ml, hard unsalted cheese – 10 grams.
2. Cereals. They contain carbohydrates that have a positive effect on the nervous system and provide energy. Baby food should contain oatmeal, buckwheat, rice, millet, and barley porridge. Pearl barley is given after three years.

   
   
   Instead of sugar, you can add dried fruits to the porridge, so it will be even tastier and healthier

3. Fish and meat. The daily norm is 120 grams of lean meat or 40 grams of fish, which covers the needs of a growing body for animal proteins. You can cook from lean veal, rabbit, turkey. You should choose low-fat fish (preferably white, since you may be allergic to red fish). Despite the high nutritional value, it is better to hold off on halibut, salmon, and sturgeon. Nutritionists and pediatricians, including Dr. Komarovsky, do not recommend including red caviar and canned fish on the menu of a small child.
4. Pasta and bakery products. Supplier of carbohydrates, phosphorus, B vitamins. The norm for bread at two years of age is 30 grams of rye and 60 grams of wheat. Once every two days you can offer homemade baked goods in quantities of no more than 60 grams. Durum pasta should be added to soup or served as a side dish no more than twice a week.
5. Eggs. Important supplier of protein and amino acids. You can give your baby 1 egg every other day, add it to soups or cook steamed omelettes. Quail eggs are also allowed - a dietary product that replenishes calcium, folic acid, minerals and B vitamins. When calculating the norm, it is important to take into account eggs added to dough, minced meat and other dishes.

Juices, fruits, vegetables and sweets



Vegetables are very healthy for children, but not all children like to eat them. Therefore, unloved foods can be disguised in purees or cutlets
1. Berries and seasonal fruits are required in the baby’s diet. You can eat them yourself, make compotes, jelly, and jelly. The daily intake of fruits is 200 grams, berries – 20 grams. It is important to be careful with citrus fruits and monitor the reaction (allergy is possible). It is permissible to add a slice of lemon to tea.
2. Vegetables and greens saturate the body with valuable microelements and improve digestion. The daily norm of vegetables is 300 grams, of which potatoes are 100 grams. They can be stewed, baked, mashed, chopped for salads. The baby can try peas, beans, cabbage, radishes, garlic, and onions. Greens - spinach, parsley, dill serve as decoration and a useful addition to dishes.
3. Natural sweets are needed in limited quantities. A couple of times a week you can offer marshmallows, jelly, jam. In rare cases, it is allowed to take ½ teaspoon of honey (you can sweeten cottage cheese or casserole). For an afternoon snack, you can offer homemade oatmeal or shortbread cookies. It’s better to hold off on chocolate, cakes, and sweets.
4. The daily intake of juice is 150 ml. Drinks made from fruits grown in the region where the baby lives are allowed. You can give juices from tetra packs intended for baby food. You should hold off on drinking drinks made from exotic fruits.


It is better not to buy sweets in the store, but to prepare them yourself, for example, cookies. It will be much healthier for the baby

One day menu

Children's daily diet should include fermented milk products, cereals, vegetables, fruits, soups or broths. Meat should be alternated with fish and given every other day. The approximate amount of food is distributed as follows: 25%/35%/15%/25% (breakfast/lunch/afternoon snack/dinner). Daily calorie content is 1200-1400 calories, of which about 360 should be fat.

An approximate menu for one day in 2 years looks like this:

Menu for the week

It is difficult for a mother of a 2-year-old child to find time for kitchen chores. Activities with a child and maintaining a routine require a lot of effort, so kitchen assistants (processor, blender, multicooker) will help organize the day.



Two-year-old babies love to watch their mother prepare dinner in the kitchen, so they can already be involved in this process

A well-designed menu for the week will allow you not to think about what to cook for tomorrow and stock up on the necessary products in advance. When compiling it, it is advisable to rely on the table:

Day of the week	Breakfast	Dinner	Afternoon snack	Dinner
Monday	Rice cutlets with prunes, drinking yoghurt (1.5%).	Cabbage and carrot salad, borscht with beef broth, lazy cabbage rolls, bread, dried fruit compote, marshmallows.	Fresh berries, cheesecakes, kefir (more details in the article:).	Cauliflower stewed with sour cream, bread with jam, unsweetened tea.
Tuesday	Oatmeal with fruit, bread with cheese, cocoa with milk.	Salad with grated carrots and apple, navy vermicelli, meatball soup, unsweetened tea.	Milk, shortbread, fruit.	Banana, chicken casserole, compote.
Wednesday	Bread and butter, cottage cheese casserole, cocoa with milk.	Cabbage soup in meat broth, seasonal vegetable salad, fish meatballs with mashed potatoes or peas, rosehip drink, marshmallows.	Pear pudding, compote.	Pasta with milk sausage, kefir, fruit.
Thursday	Semolina porridge, apple, carrot juice.	Mixed vegetable salad, fish soup with meatballs, cheesecakes with sour cream, compote, bread.	Curd cake, fruit. cranberry jelly.	Milk, low-fat pilaf with chicken.
Friday	Rice porridge with dried apricots, the kind made with milk.	Vegetable salad with greens, beetroot, cherry juice, bread, turkey roll and broccoli.	Corn flakes with milk, berry juice.	Zucchini stuffed with ground beef, milk, banana or peach.
Saturday	Cottage cheese casserole, milk, bread with butter and cheese (see also:).	Salad with beets and prunes, vegetable soup, rabbit cutlet, berry jelly, bread, pasta.	Kefir, banana pudding (we recommend reading:).	Potato dumplings, unsweetened tea.
Sunday	Buckwheat porridge casserole with liver, peach juice, vanilla croutons.	Cabbage salad with carrots and cucumber, pea soup with croutons, fish balls, stewed vegetables with green peas, bread, compote.	Cheesecake, milk, fruit.	Liver pancakes, mashed potatoes, tea.

Recipes for popular breakfast dishes

A proper breakfast energizes you and stimulates activity in the first half of the day. It should be light and satisfying at the same time, contain proteins, carbohydrates and fiber.

Semolina dumplings for breakfast

Pour 100 ml into a saucepan. milk and 50 ml. water, boil, salt. Add semolina (70 g) in a thin stream and cook the thick porridge for 6-7 minutes, stirring constantly. Cool (the temperature of the dish should be 70 degrees), add a teaspoon of melted butter, a fresh quail egg, and mix. Form balls with a diameter of about 3 cm from the resulting mass. Separately, boil and add salt to the water, dip the finished balls into it and cook for 5 minutes. Remove with a slotted spoon, cool and serve warm with butter, herbs and grated cheese.

Light fight

Drachena is a dish that simultaneously resembles an omelet and a casserole. To prepare it, beat 1 egg and 20 ml. milk, add salt. Add 1 tsp to the mixture. flour and sour cream, mix. Place on a greased baking sheet or baking sheet. Bake in the oven for about 8 minutes, sprinkle with grated cheese and herbs when serving.

Dishes for a hearty lunch



Lunch for a two-year-old should be balanced and contain the required amount of nutrients, but not lead to overeating

Finding a compromise between a healthy and tasty lunch is easy. Dishes prepared for the baby can be successfully served on a common table. However, it is not the other way around, since baby food uses seasonal dietary products. Lunch consists of three courses that harmoniously complement each other and allow you to introduce new tastes. Does your child dislike zucchini, cauliflower and other vegetables? They can be disguised in stews, cream soups, or pureed vegetables.

Vegetable soup with nuts

Soak a handful of white beans in cold water for 2 hours. Rinse and add water (300 ml) to the beans and cook until tender. Add finely chopped small potatoes. Separately fry half an onion, carrot, and bell pepper in vegetable oil and add to the soup. Boil for 5 minutes, remove from heat. Serve in a plate, sprinkled with herbs and crushed, oven-dried walnuts.

Add 50 grams of finely chopped potatoes to salted boiling water or broth (150 ml), boil until half cooked. Add sautéed vegetables (peppers, onions and carrots), cook until tender. To prepare meatballs, chop a piece of boiled beef. Add pepper, salt, half the beaten egg and mix. Boil separately and add to soup before serving. Offer warm (35-40 degrees), decorated with herbs.



Meatballs can be purchased ready-made, but for the children's menu it is better to prepare them yourself

Fish in a pot

Take hake fillet (200 grams), black pepper, salt, onion, hard cheese, ceramic pot. Place half a teaspoon of fresh butter, half a finely chopped onion and carrot in a pot. Place washed fillet pieces coated with sour cream on a vegetable bed. Sprinkle grated cheese on top, pour in 3 tbsp. warm water. Simmer in the oven, covered, for 25 minutes.

Mustachioed meatballs

Pass 100 grams of lean beef through a meat grinder. Add 15 grams of white bread soaked in milk and grind again in a meat grinder. Salt, pepper, beat lightly. Form meatballs from a thin mass and insert dry pasta into them so that the “mustaches” stick out on both sides. Place carefully in a shallow saucepan. Pour in water and simmer covered for 20-25 minutes.

Afternoon snack menu

The afternoon snack is the smallest meal in terms of volume, but its importance for a growing body is great. So that children can get the full range of nutrients, it is important to create a menu that will contain healthy dishes.

It is better to serve fresh fruits, compotes, vitamin smoothies, oatmeal cookies and other carbohydrate-rich foods. There are a lot of simple and quick recipes with photos that are easy to please your little ones for an afternoon snack.


Banana pancakes are very tasty, your kids will definitely like them

Knead the dough for pancakes (using whey, sour cream, milk, kefir). Separately, prepare fruit puree by grinding the pulp of 1-2 ripe bananas in a blender. Mix well and bake in vegetable oil. Prepare the sauce by taking 1 chopped banana, a tablespoon of sour cream, a teaspoon of honey. Mix the ingredients and pour over the pancakes before serving.

Apple pudding

Peel 2 green apples, chop, sprinkle with sugar and add water. Simmer for 6 minutes, cool, grind with a blender. Separately, grind the yolk with sugar (1 tsp), combine with applesauce, add a handful of chopped nuts and 1 tsp. ground vanilla crackers. Separately add the beaten chicken protein. Place the mixture on a prepared baking sheet, place in an oven preheated to 200 degrees and bake for 30 minutes. Serve in portions, topped with honey or syrup.

Dishes for dinner

Dinner should be light and satisfying at the same time, so the child should be offered protein dishes and, if possible, eliminate fast carbohydrates (juices, sweets). It is advisable to have dinner no later than 19-00, and take a walk outside after eating. Before going to bed, it is better to feed children 2 years old with yogurt or fruit, which will fill them up and improve digestion.


Fish is good for a child’s body, and casserole is one of the best ways to prepare this product

Cut young potatoes into slices and boil. Add fresh butter and milk, add salt and puree. Separately simmer in 100 ml. milk 150 grams of lean fish fillet. Place the fish in a fireproof dish, put a quarter of a boiled egg on top, pour over the milk left over from the stew and spread out the mashed potatoes. Bake in the oven for 20 minutes.

In the second year of life, the child begins to develop his own taste regarding food, his favorite and least favorite dishes appear. During this period, the baby’s menu already looks a little like an adult’s diet. But you shouldn’t rush to enter everything at once.

Diet of a 2 year old child

If previously the main products for a child were milk, formula, cereals, etc., now there are noticeably more options.

1. Let's consider the main provisions of the diet of a 2-year-old child.
2. As before, meals remain five times a day. Breakfast and dinner should be approximately equal; for second breakfast and afternoon snack we offer lighter dishes. The child should receive the largest amount of nutrients at lunchtime.
3. Now a 2-year-old child’s diet includes a full three-course menu for lunch. First liquid food, then a piece of fish or meat with a side dish, and at the end.
4. For a baby who is 2 years old, the children's menu should include recipes with different ingredients, but about 70% must be carbohydrates.
5. A child's diet at 2 years old should include meat, fish or eggs, milk and cereals with vegetables daily. Each group has its own functions, so replacing one product with another will not work.

Children's recipes from 2 years old: first courses

As before, you can offer your baby puree soups as a first course. Chicken, veal or rabbit are best for making broth.

Ingredients:

• chicken meat - 0.5 kg;
• carrots - 1 piece;
• onion - 1 piece;
• milk - 1 tbsp;
• flour - 2 tbsp. ;
• butter - 2 tbsp. l.;
• water - 0.5 l;
• sour cream - 0.5 tbsp;
• greens to taste.

Preparation

Cook chicken broth. Remove the meat and cool it. While the meat is cooling, add the onion and carrots to the boiling water. Cook until the carrots become soft. Disassemble the meat and pass it through a meat grinder with carrots. Dilute the minced meat with half a glass of broth, add milk, butter, flour. Stir until smooth. Add the mixture to the broth, stirring constantly. Serve with sour cream and herbs.

Children's recipes from 2 years old: meat and vegetable dishes

For the second course you can prepare stews, puddings or stewed vegetables. Meat or fish are much healthier if they are steamed or baked in the oven.

Meat pudding

Ingredients:

• veal - 50 g;
• white bread - 1 piece;
• milk - 50 ml;
• egg - 0.5 pcs;
• butter - 1 tsp;
• grated crackers - 1 tsp.

Preparation

Soak the bread in milk. Boil the meat and pass through a meat grinder with bread. Add the yolk and mix. Beat the whites until foamy and gently fold into the minced meat. Grease a baking dish with butter, sprinkle with breadcrumbs and lay out the mixture. Cover with greased paper and bake for 20 minutes. Serve with mashed potatoes.

Steam cutlets

Ingredients:

• meat - 60 g;
• white bread - 1 piece;
• butter - 1 tsp.

Preparation

Pass the meat through a meat grinder. Soak the bread in milk or water and pass it with the meat a second time. Add butter, salt. Mix the minced meat until it becomes a smooth, homogeneous mass. Place the cutlets in a saucepan and add a small amount of hot water. Cover with a lid and place in the oven for half an hour. Water periodically with liquid.

Recipes for children 2 years old: dessert

Dessert should first of all be healthy and help the digestion process. But not everything healthy is what a child wants to eat. We offer some simple recipes for children 2 years old that the little one will definitely want to try.

Cream scone pudding

Ingredients:

Preparation

Cut the bun pulp into slices. Brush each slice with butter and place in the pan. Grind the egg yolk with milk. Add flour and sugar to the egg-milk mixture. Bring to a boil over low heat until thickened. Slices of bread are filled with cream. Bake in the oven for half an hour until it turns yellow.