Menu for a 2 year old. Feeding a child from two to three years

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

Millet porridge with pumpkin
Such porridge should be cooked in a cast iron. Wash the pumpkin, peel and cut into small cubes, put in boiling salted water or milk and cook for 7-10 minutes. Pour 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 1.5 cups of milk, boil over low heat, cool and rub through a sieve. Rinse the grits, pour 3 cups of salted milk and cook crumbly porridge. Mix porridge with pumpkin, put butter and put in the oven so that the porridge is browned. Ready porridge can be poured with whipped sweet cream.
Ingredients: Pumpkin 800 gr., Milk 4.5 cups, cereals (rice, millet, buckwheat, hercules) 1 cup, butter 100 gr., Sugar 1 tbsp. spoon, salt to taste.

Berry porridge
Rinse the berries, mash with a crush, squeeze the juice through cheesecloth, boil the pomace in water and strain. In the decoction put 1 tbsp. a spoonful of cereals, cook until tender, add sugar and butter, let it boil again, remove the porridge from the stove, pour the squeezed juice into it and mix.
Ingredients: Groats (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 pour water so that it barely covers the fruit. Boil fruits until soft, remove them from the water and grind in a blender. In the remaining broth, boil liquid porridge from cereal flakes (3-5 minutes). Mix porridge with fruits, add sugar (if the fruits are sweet, then sugar can be omitted). If the porridge is thick, you can add a little more natural fruit juice.
The dish is perfect for both breakfast and afternoon tea. In the fruit mass, you can add not porridge, but a crumb of biscuits soaked in broth. Or dissolve any ready-made porridge in the broth for baby food, which does not require cooking, and add fruit puree in a ratio of 1:3 or 1:2 so that there are more fruits than porridge.
Ingredients : Cereal flakes (rice, oatmeal, or a mixture of cereals) 1 tbsp. spoon, 1 apple and 1 pear (apricots, peaches, cherries, orange pulp, any berries), sugar to taste.

Oatmeal on honey
Boil water and milk, salt, add 1 tbsp. a spoonful of honey, add hercules and cook over low heat, stirring until the porridge thickens. At the end of cooking, porridge can be “steamed” in the oven for 10-15 minutes. 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 TO COOK AN EGG

DAIRY DESSERTS

striped yogurt
Strawberries mashed in a food processor or in any other way and wipe through a sieve. Cut the peach into pieces and also mash and rub through a sieve. Mix yogurt with powdered sugar. Divide 2 tall bowls with half of the strawberry puree, half of the yogurt, then all of the peach puree, the remaining yogurt, and more strawberry puree.
Ingredients: Strawberries 75 gr., 1 ripe peach, plain yogurt 200 ml, powdered sugar 4 tbsp. spoons.

Rice-carrot soufflé
From rice, cook semi-viscous porridge in water. Grind 1/2 yolk with 1 teaspoon of sugar and dilute with milk, add 1 teaspoon of melted butter, carrots grated on a fine grater. Mix the resulting mass with porridge, add whipped protein, 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 groats 1 tbsp. spoon, butter 1 teaspoon, 1/2 egg yolk, 1/2 protein, sugar 1 teaspoon, milk 25-30 gr., 1/4 medium carrot.

homemade ice cream
Whip the chilled cream (until thick). Add sweet berry mass cooked in a blender to them. Mix everything thoroughly, arrange in molds and leave overnight in the refrigerator. In distinguishes from store-bought ice cream does not contain dyes. preservatives and other unnecessary things.
Ingredients: Cream 200 ml, strawberries 200 ml, sugar or powdered sugar 2 tbsp.

SALADS

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

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

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

SOUPS

Vegetable soup (mashed)
Peel potatoes, carrots, cabbage, rinse, pour 1.5 cups of cold water and cook until the vegetables are soft. Cool the broth, wipe the vegetables through a sieve. Dilute the resulting puree with a drained broth, add salt and boil again. Before serving, season the soup with butter and sour cream.
Ingredients: 1 potato, 1/2 carrot, 50 gr white cabbage, 1 teaspoon oil, 1 tbsp sour cream. a 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, warmed raw milk and boil for 3 minutes. Put butter in a bowl with soup, serve wheat bread croutons separately.
Ingredients: White beans 50 gr., milk 150 gr., butter 1/2 teaspoon, water 600 gr., salt solution 1 teaspoon, wheat bread toasts.

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

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

Vegetarian borscht
Rinse beets, carrots, peel and grate on a coarse grater. Shred the cabbage finely. Grate the onion. Peel potatoes, wash, cut into cubes. Put the prepared vegetables in a saucepan, add a tomato, pour boiling water over it 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: Beets medium size 1/2 pcs., white cabbage 1/4 leaf, potatoes 1/2 pcs., carrots 1/4 pcs., onion 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
Carrots, potatoes, pumpkin wash, peel, cut into slices, cauliflower disassemble into small pieces and rinse. Stew carrots in in large numbers water with added oil. Put the stewed carrots, pumpkin, potatoes and cauliflower in a pot of boiling water. Cook covered for 20-25 minutes. on low fire. Then add hot milk, salt solution. Place butter in a bowl of soup.
Ingredients: 1/2 potato, 1/8 carrot, pumpkin slice, 3-4 cauliflower, 1/2 cup milk, 3/4 cup water, 1.5 tsp butter, 1 salt solution / 2 tsp.

Vegetable soup with millet
Cut the carrots into small cubes, put them 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 soup bowl.
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 tsp.

Shchi vegetarian
Wash the cabbage, cut into small squares, put in a saucepan with boiling and salted water, close the lid and cook at a low boil for 10-15 minutes. Boil carrots, cut into thin circles, and chopped onion with butter and tomato. Cut the potatoes into cubes, put the carrots, onions and potatoes in a saucepan with cabbage and cook until the vegetables are ready. Serving on the table, add sour cream to a plate with cabbage soup.
Ingredients: 1/4 leaf white cabbage, 1/2 potato, 1/4 carrot, 1/10 onion, 1/2 teaspoon tomato, 1 teaspoon butter, 1 teaspoon sour cream. spoon, water 1.5 cups, salt solution 1/2 teaspoon.

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

Milk soup with potatoes
Wash, peel, rinse potatoes, cut into thin noodles, put in a pot of boiling salted water and cook for 10 minutes, then add warmed milk and salt solution. Cook the soup at a low boil for 2-3 minutes. Put a piece of butter and toast of wheat bread in a bowl of soup.
Ingredients: 1.5 potatoes, 1 cup milk, 1/4 cup water, 30 gr wheat bread, 2 tsp butter, 1/2 tsp salt solution.

Milk soup from zucchini with rice
Wash the zucchini, remove the peel and seeds, cut into pieces and boil together with rice in water until cooked, wipe through a colander, add boiled hot milk, season with butter.
Ingredients: Milk 3/4 cup, water 1/2 cup, zucchini 1 circle in 1.5 cm, rice 1 tsp, butter 2 tsp, salt solution 1/2 tsp.

Milk soup with cauliflower
Wash the head of cauliflower, divide into small kops, put in boiled salted water and cook until the cabbage becomes soft (about 15 minutes). Transfer the boiled cabbage to a sieve. Pour the sifted semolina into the hot broth and cook for 15 minutes, pour in the warmed milk, put the boiled cabbage and boil for 2-3 minutes. Put a piece of butter and toast of wheat bread in 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 saucepan, add oil. A little water and, closing the lid, simmer over low heat. After 8-10 min. add chopped white cabbage, green peas, peeled chopped raw potatoes. All this pour the rest hot water, add a salt solution and cook in a sealed container. When the vegetables become soft, pour in the warmed milk, cook the soup for another 3 minutes. Put the wheat bread croutons in a bowl of soup.
Ingredients: 1 carrot, 2 leaves cabbage, 1 potato, 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 warmed milk and boil for another 2-3 minutes. Put 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 chicken (or meat) broth and onions. Remove the chicken (meat) from the broth, separate the meat from the bones, pass 2-3 times through a meat grinder. Strain the broth, heat to a boil, put the chopped meat into it, let the broth boil again, and then put the flour mixed with butter in small pieces and, stirring, boil. After that, pour hot milk, 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 piece, salt solution 5 gr.

Shchi green
Boil broth from meat and roots. Sort spinach and sorrel, rinse several times in water, stew in a bowl with a closed lid, wipe. Put the chopped potatoes into the boiling broth and cook until tender, then add the spinach and sorrel and cook for another 15-20 minutes. Season ready-made cabbage soup with half of the raw yolk, pounded with half of sour cream. Put the remaining sour cream in a plate with 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 pc., solution salt 5 gr.

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

Apple fruit soup with rice
Bake and puree a fresh apple. Boil 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 without lumps. The soup should have the density of liquid jelly. nutritional value of such a soup increases if cream (50 gr.) or sour cream (15-20 gr.) is added to it. In the same way, you can cook apricot soup.
Ingredients: Apples 100 gr., rice groats 20 gr., sugar syrup 30 gr., water 400 gr.

MEAT DISHES

Ground meat with mashed potatoes
Clean the meat from films and fat, stew with butter and poached onions in a saucepan under the lid. When the meat is fried, pour a little broth into the pan, put in the oven, 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.
Preparation of white sauce. Cool 1/5 of the broth to 50 degrees, pour the 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 a low boil for 15 minutes. Put a piece of butter into the hot sauce, pour in the 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. a spoon.
For mashed potatoes: potatoes 200 gr., milk 50 gr., butter 3 gr.

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; skip this mass 2 more times through a meat grinder with a fine mesh, salt. Beat the egg white well and add to the minced meat. Cut the minced meat in the form of balls (meatballs) or cutlets, put on a greased frying pan, add a little cold broth or water, cover with oiled paper and put in a not very hot oven for 20-30 minutes. Serve with mashed potatoes or carrots.
Ingredients: Meat 70 gr., Roll 10 gr., egg white 1/5, butter 5 gr.

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

Chicken soufflé
pulp chicken meat pass through a meat grinder, salt a little, add raw yolk, mix thoroughly, put in a frying pan, greased with oil, and bake in the oven for 30-35 minutes. Steam meat cutlets Beef meat 50 gr., water 30 ml, wheat bread 10 gr. Pass the meat through a meat grinder, mix with soaked in cold water bread and pass through a meat grinder again, add a little salt, beat thoroughly, adding cold water. Form cutlets from the resulting mass, put them in one layer in a bowl, pour half the broth and simmer under the lid in the oven until cooked (about 30 - 40 minutes). Steam patties can be cooked in a double boiler or in a colander placed over a pot of boiling water with a lid closed.
Ingredients: Chicken meat 60 gr., Milk 30 ml, yolk 1/4 pc., Butter 2 gr.

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

Steamed fish puree
Remove skin and bones from fish. Place in a steamer basket (colander), cook, covered, steam for about 5 minutes. until ready. Make fish puree with a blender or mixer, dilute with a little 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, salt a little, beat the fish mass with a mixer or spatula. From the resulting minced meat, form small balls, put them in a bowl, half fill with water and put in the oven or on a very small fire for 20 - 30 minutes.
Ingredients: Fish (cod) 60 gr., wheat bread 10 gr., egg yolk 1/4 pc., vegetable oil 4 gr.

SECOND DISHES

White cabbage puree
Rinse the cabbage, chop, place in a saucepan, pour in 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, warmed milk and tomato juice, boil. Add butter to the 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, steam and rub through a sieve. Pour 1/2 volumes of salt solutions, sugar syrup, milk into the carrot mass, heat to a boil, add flour, pounded with 10 gr. oil, and, stirring, boil. Prepare croutons: wheat bread cut into slices about 1 cm thick, and then into triangular pieces. Mix the egg with the remaining milk, sugar syrup, salt solution. Dip slices of bread in this mixture and fry in oil. Put hot puree on a plate, pour sour cream or put a piece of butter on it. Lay 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 pc., sugar syrup 5 gr., salt solution 5 gr.

Beet puree
Peel, wash, steam the beets until tender, pass through a meat grinder or rub on a fine grater, add salt solution, tomato and carrot juice, warmed milk, sugar syrup, stir thoroughly, heat to a boil, put butter, stir.
Ingredients: Beets 100 g, butter 3 g, 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, put in slightly salted boiling water and cook until soft, then put in a colander and let the broth drain completely. Thoroughly knead the cabbage to a mushy mass, put it in a saucepan with boiling milk, add butter grated with flour in small pieces, and boil, stirring constantly. Put 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
Rinse, peel, chop and steam the vegetables until tender, about 5 minutes. before the end of cooking, add spinach. Rub everything through a sieve, pour in a solution of salt and warmed milk, bring to a boil, put butter in the finished puree.
Ingredients: Potatoes 40 gr., cabbage or Brussels sprouts 30 gr., carrots 30 gr., spinach 10 gr., milk 10 ml, salt solution 1 ml, butter 3 gr.

JUICES AND COMPOTES

Drink "Amber"
Scald rowan berries, squeeze, apple juice, water, 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 over with boiling water, squeeze the juice. Pour pomace with hot water 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, 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 tsp, water 320 ml.

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

Curious dialogues, growing dexterity of movements and a thirst to learn new things - we go through all this with our children who have stepped over their second anniversary. We have to master children's menu for grown-up heirs, who, at the age of 2, can already remember what their mother's recipes tasted like. So let's make the nutrition of our beloved crumbs as tastier and healthier as possible, while not forgetting about the characteristics of a growing person.

Caution when compiling a children's menu

Let's start with a word of caution about food choices for 2 year olds.

Of course, for a 2-year-old child, a wide road is open to many dishes from an adult table. Every mom knows well the culinary personality of her favorite eater. What foods he was allergic to, what weakened or fixed the stool, what treats he likes, and which he flatly refuses.

But when we once again expand the children's menu, it is important to take a close look at those products about which bad statistics have developed.

So, what does it make sense to be careful with, even if the baby is completely healthy.

Highly allergenic and difficult to digest foods: honey, chocolate, cocoa, citrus fruits, tomatoes, bell pepper, eggplant, strawberries, crabs, mussels, rare varieties of fish, beef, meat broths, mushrooms, peanuts, millet, unsoaked legumes and peas;

Foods with excess gluten: oats, wheat, rye and everything that is made from them;

Foods high in oxalates: cocoa, coffee, black tea, beets, green leafy vegetables, buckwheat and some others;

ALL dairy products in excess.

The list does not mean at all that we should abandon the listed names. However, trying not to overload children's table recipes from these products, we can find our golden mean for delicious meals and a happy smile of a healthy baby.

Children's menu at 2 and 3 years old: planning

When planning and compiling a menu for a child, you should be guided by the following rules.

• The fraction of food - 4 times a day:

1. Breakfast - 25% of the daily ration, complex carbohydrates with the addition of proteins.
2. Lunch - 35%, proteins and carbohydrates, where there is enough fiber and vitamins. Lunch starts with salad or soup.
3. Snack - 15%, light snack, for example, fruit.
4. Dinner - 25%, mostly proteins.

If a child has problems with gallbladder and intestines, it is advisable to feed the baby 5 times, almost equalizing the amount of food, and leaving lunch - the most voluminous meal. Then the 2nd breakfast appears, and the portions are reduced, which has a beneficial effect on digestion.

• Choice of vegetables and fruits:

70% of the plant diet is the plants of the living area.

• The consistency of dishes should increasingly require chewing.

Following the lead of the baby, accustomed to homogeneous food, we deprive him of natural preparation speech apparatus complex sounds and fluent speech. But every meal can be a great exercise for the facial muscles!

• Heat treatment of food:

We prefer stewing and steaming.

Here are examples of recipes for a children's menu at 2 and 3 years old.

Breakfast: porridge according to the principle of Indian pilaf

Cooking cereals from buckwheat, round polished rice and corn grits.

• Pour dry cereal into a cauldron with vegetable oil heated at the bottom. The average amount of oil is 1-2 tbsp. per glass of cereal. On a small fire, we calcine the cereal in oil for 3-4 minutes, stirring constantly.
• Pour boiling water 2 fingers above the level of the cereal and cook over medium or low heat under the lid, until tender. In the process of cooking, you can mix and add boiling water.
• It turns out crumbly porridge seasoned with vegetable oil.
• Salt at the end of cooking, reducing the usual amount of salt by 1.5-2 times.

If you salt dishes at the very end of cooking, the usual amount of salt can be reduced to 2 times, almost without loss taste sensations. So we will reduce sodium intake and do not accustom the child to excessively salty foods.

Root crops can be added to porridge - at the stage of pouring water. And soft types- after 5 minutes of boiling cereals. In winter, a good choice is carrots and celery. In summer - zucchini and cauliflower.

For vegetables, dicing should be introduced, for example, using a “nice-diser”.

* Cook's advice
Freezing vegetables in portions for many days in advance will help save time. We cut a large amount of carrots, celery, cauliflower, mix, arrange in small bags and send to the freezer.

Lunch: vegetable cream soup

Ingredients

• Half a medium carrot;
• 500 gr broccoli;
• 300 gr cauliflower;
• 1 small celery root;
• 1.5 liters of water.

How to cook

• Saute onions and carrots over medium heat. After 3 minutes, add other vegetables and keep covered over medium heat for another 4 minutes.
• Boil water and put vegetables into it, add salt, pepper, dill and leave on low heat for 10 minutes.
• Twist in a blender to a puree, which is rubbed through a sieve.

Small cubes of hard cheese can be added to the finished soup.

Ingredients

• Boiled beans - 0.5-1 cup;
• 100 grams of turkey meat (brisket);
• 1 medium carrot;
• 0.5 medium onion;
• 0.5 medium zucchini.

For the recipe, you can use other vegetables according to the season - so that the number of vegetable ingredients is no more than 5.

You can often use interesting types of cabbage (cauliflower and broccoli, Brussels sprouts, Beijing), occasionally in small quantities - fresh green peas and green beans.

Step by step cooking

1. Cutting products: brisket - a small cube, carrots - a large grater or a small cube, onions - finely chopped, zucchini and cabbage - a small cube, boiled beans - cut large grains in half across.
2. We put the turkey meat in a deep frying pan with preheated sunflower oil, add a little boiling water. Simmer covered for 5 minutes.
3. Sequentially, after every 3-5 minutes, add onions and carrots to the meat - cauliflower - zucchini - beans.

Stew stew time from 20 minutes to the desired softness of vegetables.

How to make beans without the "gas-forming" effect

• Pour beans cold water 3 times larger.
• Put on fire and bring to a boil.
• Boil for 5-7 minutes, turn off the heat and leave covered for 8 hours. It is convenient to do this at night.
• In the morning, drain all the water and cook, as usual, in fresh water.

Cooking beans in a slow cooker

You can cook beans in a slow cooker in the "Baking" mode - from 50 to 70 minutes.

Soft grains are obtained, suitable for adding to the children's menu for 2 years, because. most of the irritants remained in the drained water.

Freezing portions

You can freeze boiled beans in portions. Having thawed the desired portion for a couple in a slow cooker or with the help of boiling water and a colander, we can quickly add it to dishes.

Dinner: steam omelette with cauliflower

• Ingredients: Quail eggs - 4 pcs. If the baby is not allergic to chicken protein We use chicken eggs. Cauliflower inflorescence. A sprig of dill. Salt is on the tip of a knife.
• We twist all the ingredients in a blender.
• Place in a small skillet lightly greased with vegetable oil.

Cook under the lid, over low heat until the omelette is completely warmed up, which will noticeably rise. At the end, turn over and leave on fire for another 1 minute.

Serve warm. Boiled vegetables can be added to the serving - plates of beets and carrots, teaching the child to bite off vegetables in the right amount.

It is also convenient to cook an omelette in a slow cooker, the “Steam cooking” mode.

desserts

On the daily menu the best dessert will be ripe fruit, natural yogurt sweetened with fructose, or a small amount of low-fat cookies with dried fruit compote.

Many nutritionists and pediatricians do agree on an opinion that is unusual for our culture. They advise giving any dessert dishes for a 2-year-old child as separate reception food and do it rarely.

Offer fruits to the baby more often, but with reservations - either 20 minutes before meals, or separately (in this case, the fruit can be accompanied by a fresh fermented milk drink). In the diet there are 2 intermediate meals - the 2nd breakfast and afternoon snack. A fruity snack would be perfect here.

Even if the child loves fruit purees very much, we stubbornly move on to solid form. What used to be offered homogeneous, now we give it whole for biting or cut into thin slices: apple, pear, banana, apricot.

* Cook's advice
Bananas are imported from countries where amoebic dysentery is common. Fruits should be washed with soap and rinsed well. And do not give an unwashed banana on the street, as sometimes happens immediately after purchase. The pathogen that has fallen from the skin to the hands can be transferred to the pulp.

The only sweet dish that we will offer today:

Homemade lollipops

it delicious treat for the children's menu at 2 years old and great recipe for imperceptible speech gymnastics.

Ingredients

• Apple juice - 3 tablespoons;
• Sugar - 5 tablespoons;
• Vegetable oil - 1 tbsp.

Cooking

1. In a small saucepan, combine the juice and sugar and cook over low heat until thickened.
2. Pour the mixture into an oiled silicone ice mold.
3. When the mixture begins to harden, take out the lollipops and put them on the base - a bamboo skewer or half a medical spatula (sold at any pharmacy)

Each hostess has a couple of signature desserts that can be adjusted to the children's menu. Soberly evaluate their composition, offering a treat to a child at 2 years old. And if the recipes require refinement, lightening or replacing ingredients, we wish a fair wind to the flight of your conscious imagination!

According to science, dinner should be 20% of the daily diet. But children, especially small children, reshape the 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 has entered the body during the day. If the 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 is desirable warm milk or yogurt at night, before going to bed. Children who receive 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 a baby goes sleep 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 satiety, soothes.

night hunger: do you need a hearty dinner?

Many parents worry when a child wakes up several times during the night and asks for food. Scientists have long found out that the feeling of hunger, which illogically (assuming sufficient nutrition) torments us during the day and even at night, is actually a feeling of thirst. The person wants to drink, not eat. Our body gives signals: we need water. To dissolve and expel street toxins, tone yourself up. Even an adult confuses thirst with hunger and intercepts another piece instead of a glass of water. The 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 twist the desire to "drink" into "eat." Parents are people too, they want to rest at night, so you 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 better, he needs to be fed more satiety at night. In this case, the parents will receive peace of mind, but not the child. His body will not rest, it will be engaged in the digestion of food. Often these excesses semolina or meat dishes at night - lead to gastrointestinal diseases. Drowsiness after eating is natural, but severe drowsiness caused by "cementing" the stomach is not good for anyone. Yogis call this state "tamasic" - some food causes a state of "tamas": lethargy, laziness, pollution 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 reason, it is pointless to feed meat at night - one link will pull the other, the chain of problems will close sooner or later. restless sleep is associated with a lack of attention (gaining attention from parents whom the child has not seen for most of the day), unconscious fear (something happened during the day, hooked, does not give rest), disturbed microclimate (dry air, heat, stuffiness), impaired breathing (small nasal congestion). In all these cases, the child is free to wake up and demand to drink and eat, in fact, wanting to eliminate the true problem, not being able to formulate, understand, and calculate it on his own.

People often ask: is it not 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 the dream 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, convenience foods, cereals, cookies, and so on. Porridge can be harmful if it is not absorbed by a particular child for some reason. In other cases, porridge may not be harmful. We found something to worry about - thousands of parents do not know how to push anything into the child, while others worry about porridge - heavy, not heavy ... normal! But if there are still doubts about the need for evening porridge, make it easier. Do not give millet, semolina, barley porridge for dinner, if possible, do not use milk and sugar, replacing them with fruit puree, dried fruits, a spoonful of honey - or add a milk mixture. "Light" porridge for the night is buckwheat, oatmeal and any "children's" (powder). Semolina, in addition to other stupefying properties, interferes with the absorption of vitamins and microelements accumulated during the day.

Even among pundits there is no agreement on food at night: what it should be, whether it is necessary, whether it is harmful. Some venerable nutritionists are of the opinion that our body spends energy during the day and accumulates it at night, food is the fuel for accumulation, which means that eating at night is not forbidden. That is, the child can eat before going to bed - 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. When you find yourself in such a situation (when a child has dinner before going to bed), do not remember all the horrors of the world written by hardworking journalists about junk food for the night. Everything needs an individual approach. The child sleeps well, he has no health problems, is overweight and excitable - which means that a plate of light porridge or scrambled eggs is not a problem that is worth attention and loss of nerve cells on both sides.

Also perfect meals for dinner are:

• Cottage cheese, cottage cheese dishes (casseroles, cheese cakes), cottage cheese with fruit.
• Omelet, vegetables in an omelette, boiled eggs.
• Vegetable mixes, mashed potatoes, stews, casseroles, vegetable cutlets and zrazy, vegetables with rice, buckwheat. Raw vegetables.
• Salads.
• Fruits are bananas and green apples. Banana calms, 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, bifidok, acidophilus. Cheese.

One simple truth is able to learn any child, if not belittled in advance mental capacity, do not think "yes, my something never!" It is necessary to constantly inspire the baby that a hungry person will eat everything that is offered to him. Do you want to eat? So, eat what they give you. A child requesting food often has a very specific cookie or hidden candy in mind. As if checking parental resilience. The sooner you instill in children the right attitude to food, to their own feelings, the sooner they will form their own food culture. Does not 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 sorts of sausages are not food for the hungry, but pampering for the well-fed. Of course, all this is not uttered in the boring voice of an admirer of Leo Tolstoy, lifting his finger over the swirling 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 "harmfulness", each family has its own traditions on this matter, its own problems, its own worldview. You should not give buns with chocolate, sweets, ice cream, hot sandwiches for dinner. Children are children, we love to pamper them, and no one has the right to condemn 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, one should gradually change the quality of food, especially in the evening, in small things. In the evening and at night, the body gratefully accepts and digests clean food. At night, it merges with the cosmos, and it would be nice not to spoil the feeling of flying and relaxing with food that spoils the metabolism, point-wise killing the “bricks” of health (vitamins, trace elements) that came with daily food. Choose simpler sweets, cancel fried food, cholesterol explosions in the form of melted cheese on bread, pasta and casseroles. In the evening, the child is not given meat dishes- meat is digested for 4-6 hours, it does not bring any benefit. The exception is steam 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 messes of chemicals and salts for dinner. Charlottes, pancakes and pancakes also can not be called the right dish for dinner, but for a change - you can do it in small quantities.

Most importantly, do not try to feed a hungry child in the evening if he is hungry only in your imagination. He doesn’t want to eat, he doesn’t want to sit at the table in any way - make jelly, fruit drink or compote, give him a drink healthy drink and calm down yourself.

Dinner Recipes (Ages: 1.5-6 years old)

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

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 peeled apple and carrot. Grind the egg yolk with sugar, beat the protein into a fluffy foam. Combine apple and carrot, add sour cream or milk, egg yolk with sugar, semolina, salt, carefully add whipped protein, mix. Put the mass in a greased form, bake in the oven or steam for 30-35 minutes.

Omelet "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 puree carrots. Beat eggs, adding milk and flour, cheese and juice, salt, combine with carrot puree. Pour the mass into the pan and fry the omelet until cooked - or bake.

Soup with broccoli and yogurt
125 g plain yogurt, 1 cup broccoli, 2 potatoes, 1 carrot, 1 tbsp. grated hard cheese, 1 tsp olive oil.
Pour boiling water over broccoli so that the water barely covers them, cook for 5 minutes over low heat. Grate potatoes and carrots, sauté olive oil with constant stirring. Add sautéing to the soup, cook it for another 10 minutes, cool slightly. Pour yogurt into 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 and pour millet with boiling milk. Add sugar, salt and cook porridge, cool. Add cottage cheese, butter, yogurt to the finished porridge, mix.

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

Apricot baby puree with rice
Dried apricots - 100g, water - 375g, baby rice porridge powder - 2 tbsp. breast milk or warmed milk formula - 80 ml.
We combine dried apricots and water in a small saucepan, cook until soft for 20 minutes. We make mashed apricots by adding water. Mix breast milk or formula with rice powder. Serve with 1 tbsp. apricot puree. You can store up to 2 days in the refrigerator. Also, mashed potatoes can be frozen in 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 on it.

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

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

Curd-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 bread in milk. Grind the fish fillet in a meat grinder, mix with cottage cheese and finely chopped onions. Mix the bread with the minced meat and scroll through the meat grinder again. Beat in the egg, mix. Form meatballs, put them in a pre-oiled mold and bake for 25-30 minutes. Then pour over the 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 of boiled rice.

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

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

Potato cutlets with cheese
Boil in the "uniform" 4 medium potatoes, peel and grate. 2 handfuls of spinach finely chopped, mix with potatoes. Add 1 egg to the mixture, green onion, parsley, salt to taste. Form cutlets, roll them in breadcrumbs and fry or bake in the oven.

Here is the sample menu for a week for a child 2.5 -3 years old. We are just 2 and 8. This is a set of foods and dishes that we usually eat.

Of course, this is a slightly idealized version. In the sense that such a variety every day is a plus and great. But in life, of course, it doesn’t work out that way, to eat different dishes every day))). Usually the soup, if cooked, is for the whole family (the baby has already grown up and eats with us) and for several days, so as not to mess up. So both the soup and the second are eaten for 2-2.5 days.

However, from the point of view - “what would you cook today”, when, for example, there is not much time for imagination or something else ..., then it is very convenient to have such a menu in front of your eyes as a basis. Any mom, of course, has a bunch of her delicious recipes. I bring mine. It can also be changed and modified by me))

Monday

Breakfast

Millet porridge with apple

Sandwich with curd cheese

Tea with milk

Dinner

. chicken noodle soup

Cod with puree and fresh tomato

Apple juice

afternoon tea

Barney with a glass of milk

after 30 minutes - an apple

Dinner

Oatmeal porridge with persimmon

Curd Agusha classic

Kefir Agusha

Tuesday

Breakfast

Semolina porridge with pear

A cheese sandwich

Cocoa

Dinner

Pickle with sour cream

Meatball with stewed zucchini

Apple pear juice

afternoon tea

Bun with apple

Mint tea

."flower" of fruit

(I make the core and wheel of a banana, the petals are tangerine slices, the stem is from an apple)

Dinner

Oatmeal with banana

Curd Agusha

Kefir

Wednesday

Breakfast

Omelet with tomatoes

Sandwich with caviar

Tea with milk

Dinner

Egg soup

Naval pasta with fresh salad

Compote

afternoon tea

Pancakes with honey

herbal tea

Grape

Dinner

Semolina porridge with milk

Curd Agusha

Kefir

Thursday

Breakfast

Milk rice porridge

Tea with milk

Dinner

fish soup

stuffed pepper

Kissel Frutonyanya

afternoon tea

Carrot salad with apple

Chamomile tea

Cookie

Dinner

Buckwheat

with milk

Curd Agusha

Kefir

Friday

Breakfast

Oatmeal with banana

Sandwich with curd cheese

Cocoa

Dinner

Mushroom soup with sour cream (give without mushrooms!)

Braised cabbage with sausage

cherry juice

afternoon tea

Beet salad with sour cream

Tea with milk

barney

Dinner

Oatmeal porridge with prunes

with milk

Curd Agusha

Kefir

Saturday

Breakfast

Oatmeal with berries

Doctor sausage sandwich

Tea with milk

Dinner

Borsch with sour cream

Trout with cauliflower and broccoli

Compote

afternoon tea

The vinaigrette

Kissel

Half a banana

Dinner

Buckwheat

with milk

Curd Agusha

Kefir

Sunday

Breakfast

Rice porridge with raisins

A cheese sandwich

Cocoa

Dinner

Bean/pea soup

Boiled chicken with mashed potatoes and cucumber

Rosehip juice

afternoon tea

Chocolate balls with milk

Apple + kiwi + orange (beat)

Dinner

Millet porridge

with milk

Curd Agusha

Kefir

In addition, you can

Just stew any meat with carrots and onions

As a side dish, rice can be mixed with a green pot

I didn’t include the liver here (we don’t like it, but nevertheless it’s useful to eat it, you can make liver pancakes or just chicken, for example, stew with onions and carrots)

You can also make chicken breast cutlets (there is a very tasty recipe ;-))

Again, as a side dish, you can stew carrots with sour cream

I also make green salad - cucumbers, boiled egg, green onions and sour cream

All health and bon appetit!)

Daily routine for a child from one and a half to two years
(according to the book by M. P. Deryugin “From the cradle to school”)
7-8 h - getting up, toilet, morning exercises;
8h-8h 30 min - 12 noon morning wakefulness, walk, games, activities;
12h -12h30 - lunch;
12 hours 30 minutes - 16 hours - daytime sleep;
16:00 - 16:30 - afternoon tea;
16:30 - 20:00 - evening wakefulness, walk, bathing;
20h - 20h 30 min - dinner
21 h - night sleep
Approximate weekly menu for children aged one and a half to two years
Monday
Breakfast: cottage cheese and apple pudding, tea, white bread with butter
Lunch: beetroot caviar with cucumber, broth with meatballs, liver stewed in sour cream, mashed potatoes, rosehip broth, black bread
Afternoon snack: kefir, cookies
Dinner: fruit pilaf, milk.
Tuesday
Breakfast: semolina porridge with carrots, milk, white bread with butter and tety cheese
Lunch: carrot and apple salad, fresh cabbage soup meat broth, potato casserole with meat, cranberry jelly, black bread
Afternoon snack: canned fruit for children
Dinner: natural omelette, kefir, white bread with butter
Wednesday
Breakfast: lazy dumplings, milk, white bread with butter
Lunch: cabbage salad with prunes, broth pickle, meat roll, mashed potatoes with green peas, fruit drink, black bread
Snack: kefir, cookies, apple
Dinner: Herculean milk porridge, kefir, white bread.
Thursday
Breakfast: Rice pudding with fruit. syrup, milk, white bread with butter
Lunch: beetroot caviar with an apple, potato soup with fish meatballs, meat cutlets, barley porridge, compote, black bread
Afternoon snack: apple cake, milk
Dinner: stewed cabbage with apples, kefir, white bread with butter and cheese
Friday
Breakfast: cottage cheese pudding with raisins, milk, white bread with butter
Lunch: potato salad with cucumber, vegetable soup in meat broth, liver, potato zrazy with minced meat, fresh fruit, black bread
Snack: apple mousse, biscuits, milk
Dinner: cabbage cutlets with sour cream, kefir, bread with butter and jam
Saturday
Breakfast: milk vermicelli with grated cheese, kefir, white bread with butter
Lunch: grated carrots with sour cream, borsch in meat broth, stewed fish, mashed potatoes, juice, black bread
Afternoon snack: manno-apple pudding, milk
Dinner: lazy stuffed cabbage, tea with milk, white bread with butter
Sunday
Breakfast: krupenik with cottage cheese, milk, white bread with butter
Lunch: beet and apple salad, noodle soup on chicken broth, meatballs, carrot puree, berry jelly, black bread
Afternoon snack: kefir, cookies
Dinner: omelet with green peas, mashed potatoes, milk, white bread with butter

A child aged 1.5 to 3 years should have four meals a day - breakfast, lunch, afternoon tea and dinner.
Moreover, at lunchtime, he should receive approximately 40-50% of all nutritional value diet, and the remaining 50-60% are distributed for breakfast, afternoon tea and dinner.
The energy value of products per day is 1400-1500 kcal.
The child needs to receive 50-60 grams of protein per day, 70-75% of which should be of animal origin; fat - 50-60 grams, including about 10 grams plant origin; carbohydrates - 220 grams.
The average amount of the first course: for a child from 1 to 2 years old - 120-150 ml.

Quantity meat- from 100 g at 1.5 years to 120 g by 3 years. Usually they use beef, veal, lean pork, rabbit meat, lamb, horse meat. Offal is useful in baby food (they are rich in protein and fat-soluble vitamins, especially vitamin A, have a more delicate structure than meat, and therefore are easier and faster to digest in the gastrointestinal tract) - liver, tongue, heart. Meat can be cooked already in the form of steam, wind cutlets, stews, fried minced meat. From sausages, it is not often and in limited quantities to expand the taste perception, you can give the baby milk sausages and some varieties of boiled sausage (dietary, dairy, doctoral).

Egg , which is one of the main suppliers of protein, should be given, on average, 1/2 per day, or 1 egg every other day and only hard-boiled or in the form of an omelet, and also used for making casseroles and cutlets.

On the child's menu, if not medical contraindications, dishes from sea and river varieties of fish should be included, with the exception of fatty and delicacy varieties (sturgeon, salmon, salmon, halibut) up to 30-40 g / day. Children can be offered boiled or fried fish, freed from bones, fish cakes, meatballs. Smoked and canned fish(with the exception of specialized canned food for children), as well as caviar, which is a very fatty and highly allergenic product.

Thanks to fruits and vegetables contains a large amount of ballast substances, including dietary fiber, their sufficient intake in the daily diet can serve as a prevention of constipation. An important property vegetables and fruits is their ability to enhance the secretion of digestive juices that increase appetite. Recommended for children aged 1.5 to 3 daily use potatoes in an amount up to 100-120 g / day. (including for cooking first courses). If for some reason potatoes are not used in the diet, then it can be replaced with other vegetables in the same volume. As well as 150-200 g of various vegetables for soups, salads, side dishes. Especially useful: carrots, cabbage, zucchini, pumpkin, beets, tomatoes. In contrast to the nutrition of children early age, in the food of a child over 1.5 years old, it is necessary to constantly include garden greens: parsley, spinach, lettuce, green onions, garlic in small quantities for dressing soups, salads and second courses. At this age, the vegetable diet is expanded by the introduction of radishes, radishes, turnips and legumes such as peas, beans, and beans. Vegetable purees are replaced with finely chopped salads, stewed and boiled vegetables, cut into small pieces.

An obligatory component of the daily diet of the child are fruit- 100-200 g / day. and berries 10-20 g / day. Kids are happy to eat apples, pears, plums, bananas, cherries (the seeds must first be removed from them). Given the high likelihood of an allergic reaction to citrus fruits and Exotic fruits, their introduction into the diet should be extremely careful. Among the berries, blackcurrants, gooseberries, lingonberries, cranberries are especially useful. chokeberry, sea ​​buckthorn. Some fruits and berries have a fixing effect, as they contain tannins. These include blueberries, pears, black currants. This is important to consider if the child suffers from constipation. Kiwi has a pronounced laxative effect, but other fruits and berries eaten in large quantities can have the same effect. Various fruit, berry and vegetable juices are useful for children of all ages, but if clarified juices are recommended for children under one year old, then after 1.5 years you can offer your baby juices with pulp up to 100-150 ml per day after meals.

Any New Product, which you are going to include in the child's menu, you need to give in a small amount (1-2 teaspoons) in the morning in order to be able to follow the body's reaction to the tolerance of the "novelty". If signs of allergy appear, the use of such a product should be discontinued.

In the nutrition of children older than one and a half years, various cereals. Especially useful are oatmeal and buckwheat, rich in mineral salts and vitamins, complete protein. It is useful to include cereals such as barley, millet, barley in the diet.
Children of this age can already eat noodles, noodles in the form of side dishes or milk soups, but you should not get carried away with these foods, as they are rich in carbohydrates. On average, children over 1.5 years old should be given no more than 15-20 g of cereals and 50 g of pasta per day.

Sugar also included in the diet of children. It improves the palatability of dishes, but its excess is harmful to the health of the child, as it reduces appetite, can affect metabolism and lead to excessive weight gain. A child aged 1.5 to 3 years can consume up to 30-40 g of sugar per day. This amount includes easily digestible carbohydrates - glucose contained in juices, drinks, sweets. Foods containing carbohydrates - bread, pasta, potatoes, cereals, in the amount recommended above, will not give the child the amount of energy necessary for his age. Physiological features The gastrointestinal tract and enzyme systems of the child's body do not allow increasing the volume of a single meal, which means that calorie content can only be replenished with easily digestible carbohydrates. Their use in the diet healthy child necessary, since glucose is an energy substrate for the cells of the brain, liver, kidneys. But everything should be within reasonable limits. Sweets that can be pampered by a child are marshmallow, marmalade, fruit caramel, jam, marshmallows. Chocolate and chocolate candies should not be offered to the baby, as they increase the excitability of the nervous system and can cause allergic reactions.

Sample menu for children from 2 to 4 years old
(4 feedings per day)
1st day
8 hours - 1st breakfast: coffee with milk - 200 g; bun with butter; soft-boiled egg;
11 hours - 2nd breakfast: semolina porridge - 200 g; fruits - 100 g;
14:00 - lunch: mashed potato soup - 200 g; cutlet - 50 g; rice
boiled - 120 g; fruit puree - 50 g;
19:00 - dinner: buckwheat with milk - 150 g; jelly - 100 g.
2nd day
8 hours - 1st breakfast: tea with milk; cottage cheese with sour cream;
11 hours - 2nd breakfast: boiled potatoes with butter - 200 g; fruits - 100 g. 14 hours - lunch: cereal soup - 200 g; croquettes - 40 g; garnish - 120 g; | Apple;
19 hours - dinner: semolina porridge - 150 g; compote - 100 g.
3rd day
8 hours - 1st breakfast: coffee with milk; bun with liver pate or minced meat;
11 hours - 2nd breakfast: rice porridge - 200 g; jelly - 100 g;
14:00 - lunch: borscht - 200 g; meatballs - 50 g; boiled vermicelli -
100 g; compote - 100 g;
19 hours - dinner: prefabricated vegetables - 150 g; curdled milk with sugar - 150 g.
4th day
8 hours - 1st breakfast: tea with milk; bun with butter or cottage cheese; 11 hours - 2nd breakfast: scrambled eggs with spinach - 120 g; jelly - 150 g; 14 hours - lunch: fresh vegetables- 200 g; chopped meat with rice - 150 g; 19 hours - dinner: mashed potatoes - 150 g; compote - 150 g; cookie.
5th day
8 hours - 1st breakfast: curdled milk; bun with butter and honey; 11 hours - 2nd breakfast: milk noodles - 200 g; fruits - 100 g; 14 hours - lunch: broth with croutons - 200 g; cutlets with potatoes - 170 g; fruit puree - 50 g;
19 hours - dinner: pancakes or pancakes - 100 g; kissel - 100 g.
6th day.
8 hours - 1st breakfast: tea with milk; a bun with butter or herring pate;
11 hours - 2nd breakfast: fried bun in eggs, raw grated carrots - 50 g;
14:00 - lunch: fish soup or fish soup- 200 g; pudding with syrup - 150 g; 19 hours - dinner: vinaigrette - 150 g; semolina mousse with apples - 150 g.
7th day
8 hours - 1st breakfast: coffee with milk; bun with butter and applesauce; 11 hours - 2nd breakfast: mashed potatoes with yolk - 200 g; fruit puree - 50 g;
14:00 - lunch: soup with homemade noodles- 200 g; cubed meat - 60 g;
with boiled vegetables - 120 g; Apple;
19 hours - dinner: milk or compote with cheesecake.

(5 feedings per day, Monday to Wednesday)

We present you an approximate menu for a baby aged 2 to 4 years for a week. The menu is designed for 5 meals a day.

Monday

Tuesday

Wednesday

1-3 years you need 60-70 g of meat and 20-30 g of fish per day

2-3 times fish (70-100 g each) and 4-5 times meat (100-120 g each) per week

100-150 g of fruit, berry or vegetable (carrot) juice 100-150 g of potatoes, 150-200 g of various vegetables, 100-200 g of fruits (including juices) and 10-20 g of berries

Breakfast: breakfast - 7.30; lunch - 11.00-12.00; afternoon snack - 15.00; dinner - 18.00

1. Any porridge (200 g), vermicelli with milk + scrambled eggs (150/50) or mashed potatoes with fish paste (150/50).

2. Coffee-surrogate, that is, not real, but "cereal", or tea with milk and sugar (150 g).

3. Wheat bread with butter and cheese (15/5/5).

Dinner:

1. Vegetarian borsch or meat broth, or vegetable puree soup in meat broth

2. Meat puree, ground meat, meat soufflé (100 g), fish soufflé, or meatballs with vegetable garnish (50/100).

3. Juice, fruit drink or rosehip infusion (100 ml).

4. Wheat and rye bread (10/10).

5. Coffee ("cereal")

Afternoon snack:

1. Kefir (150 g).

2. Cookies, homemade crackers, bun (15 g).

3. Apple or other fruits (35 g).

Dinner:

1. Vegetable puree, potato casserole or buckwheat porridge with milk (120 g).

2. Cottage cheese with milk or kefir (40/20).

3. Wheat bread (15 g).

4. Kefir (optional (100 ml)).

When compiling a diet for a child of two or three years old, the mother should know that during the day the baby should have not only milk, dairy products, meat and fish dishes on the table, but also enough vegetables and fruits, which are indispensable sources of fiber, vitamins and mineral salts, as well as bread products.

As a basis, mom can take this diet:

8.00 (breakfast) - milk - 150 milliliters; a bun, you can replace the bun with black bread with butter or white bread with honey, with jam; recommended by a doctor vitamin preparation(vitamin D);

10.00 (second breakfast) - vegetable or fruit puree, instead of puree, you can give half a glass of orange, tomato or apple juice; at the discretion of the mother - a small piece of black bread with butter;

12.00 (lunch) - without fail from three courses: vegetable or meat soup (or broth) - 60-100 milliliters; if the soup or broth was meat, the second course is recommended without meat - potatoes (fried or boiled), milk porridge, noodles with cottage cheese, pudding, etc., but if the soup or broth was vegetable, the second course should be meat or fish , garnish - vegetable or from cereals, the volume of a serving of the main dish - up to 200 grams; tea, or compote, or jelly - 100-150 milliliters;

15.00 (afternoon snack) - whole milk or kefir - 150-200 milliliters;

18.00 (dinner) - mother's choice: milk porridge, vegetable salad, cottage cheese, cheese, curdled milk, pudding, milk, black bread with butter, a small slice of ham (preferably not smoked), serving size depending on nutritional value dishes - 250-350 grams; tea, or compote, or jelly - 60-80 grams.

Meal hours and selection of meals may be somewhat different; many pediatric nutritionists offer the following diet to a child in the third year of life:

8.00 (breakfast) - milk porridge or vegetable puree; a dish of meat or fish, the total portion size is 250-260 grams; milk, or weak tea, or weak coffee drink - 120-150 milliliters;

12.00 (lunch) - vegetable salad - 40-50 grams; vegetable soup or meat broth - 60-100 milliliters; a dish of meat or fish, garnished with porridge or vegetable puree, the total portion size is 150-200 grams; fruit or fruit and vegetable juice - 120-150 milliliters;

16.00 (afternoon snack) - whole milk or kefir - 150-200 milliliters; bun or cookies (you can - shortbread) - 20-10 grams; something from fresh fruit - 120-150 grams;

20.00 (dinner) - vegetable dish or milk porridge - 150-200 grams; whole milk or kefir - 120-150 milliliters; fresh fruit - up to 70 grams

Sample menu for kids 1.5-3 years old