I buy a variety of vegetable and fruits and cook different colourful meals. I do use a steamer a lot. I would mashed sweet potatoes, carrots and parsnip together and add sesame seeds and cut up chives (cooked at the bottom of the steamer) with it with a serving of either a fish/chicken steamed with goji berries,pepper and finely chopped ginger ( cook on the steamer).I offer the water from the cooked vegetable in small cups as a drink after he meal. Hence the whole meal is cooked in the steamer which makes life very easy. I add a bit of sesame oil on the meat just before I serve it.
I cooked chopped up beetroot in small chunks, carrots in a different shape, celery in half inch and cook it in a steamer. I add sweet corn or runner beans so there a variety of colours.All the water from cooking the vegetables are offered a drink in fun size cups.
Another day, I would cook rice, pasta and fried noodles.
For fried noodles and often with pasta if you are using dried noodles or past need to cook them first before frying the sliced seasoned meat.. I shallow fry the fried onions of garlic with the seasons sliced lean pork, chicken breast and chicken liver with kale, finely cut carrots, spring cabbage or white cabbage or Chinese cabbage and bean sprouts. For the dried noodles and pasta you need to cook the it first if they are the dried ones, Serve it with a chopped up spring onions.
With pasta I often make lasagna, or spaghetti bolognise. Another easy meal I like is shepherds pie using lean meat with lots of finely chopped carrots, onions, parsnip, celery, spinach and tomatoes.
If I am cooking rice or couscous, I either steam or stir fry the vegetables, carrots, broccoli, celery, kale, colourful peppers, beans or any vegetables that is in season.
With meat I either grill, shallow pan fry, steam or roast the meat and use very low heat so the meat is very tender. Occasionally during holidays I would cook chips and fish.
When I am shopping and the children I get them to pick their favourite vegetables and we try new ones like celeriac which I use a lot for casserole and for steaming. I introduce new vegetable to them like aubegines which I often add to the shepherds pie or stir fry vegetables or steam it whole and serve it with some sesame oil.
Offering the children raspberry, blue berries bananas, apple, clementines or yogurt or cut up finger size celeray as snacks and deserts.