Glenwood North Kitchen
As our name suggests, we take healthy eating very seriously, and as such we've developed a menu of of delicious and nutritionally balanced food that our kids love. We understand that children can be very fussy eaters, but we persist in serving a range of different foods (including fish!), in a variety of ways, and find that once children see their friends eating, we often have more success than you might have at home.
One thing's for sure, no child ever goes hungry at Fit Kidz! Each day we serve breakfast to children at 8 o'clock, followed by morning tea, a hot lunch and dessert, afternoon tea, and a late snack late in the afternoon. Soy milk, whole milk and juice are served every day to suit the menu, as is seasonal fruit, prepared fresh each day to suit each age group. This could be mushy stewed apples for the babies, big chunky slices for the toddlers, and unpeeled mandarins or bananas for the pre-schoolers to practice their fine motor skills!
As part of our school readiness program, we do "lunchbox month" towards the end of each year for our pre-schoolers, where we pack each child a lunchbox to include things that you might send them to school with. This way they can practice opening all that tricky packaging like cling-wrap, and unwrapping and pushing the straw into a popper. So you see, our school readiness program even extends to our kitchen!

Our menu gives the children lots of variety and we take great pleasure from watching them try new foods and eat things that may surprise you. Hopefully we are setting them up to enjoy a large range of different foods and establishing habits that they will take right through life. They really do develop a great palate coming to us!
Below is a cute little recipe book that you can print out in two parts. Print Part 1 first, then turn the paper over and print Part 2 on the back. You can then fold down the middle and staple along the spine to make a booklet to follow in the kitchen with your little ones.
(It even has the recipes for our home-made playdough and clay, for lots of messy fun at home!)
For more of the technical type information relating to our menu planning, policies and food hygiene, please refer to the Fit Kidz Nutrition Booklet in our parent resources section at the bottom of the page, or open it here. In there you will find much more information about the food pyramid, the nutritional guidelines that we follow and even some tips on dealing with fussy eaters.
Please feel free to visit our kitchen at any time, and of course, if your child comes home talking about one of our recipes, we'll always be more than happy to provide you with a copy of it.
Here are five more of our favourite recipes, tried and tested in our Fit Kidz kitchen to be healthy, nutritious and most of all: yummy!! Bon Appetit!
They should all serve four people.
Beef curry with rice
700g Beef diced
1 Cup korma paste
1/2 tin coconut cream
3 stems of coriander
1 onions sliced
Veggies of choice
2 cups of rice
Marinate beef in korma paste, coconut cream and coriander.
Sautee onion , then add beef and marinate to cook, add 500 ml of water and turn to a low heat, slow cook for 2hrs then add veggies to cook.
Serve with rice.
Beef Lasagne
1KG Beef mince
1 pk lasagne sheets
1 onions diced
1 tin crushed tomatoes
½ cup tomato paste
50 g butter
50g plain flour
1/2lt milk
250g tasty cheese
100g parmesan
Sautee onions and add mince to brown.
Mix in tomato paste and crushed tomatoes, seasonand simmer till cooked.
Melt butter and add flour cook for 1-2 min add milk and stir till thick. Add half the tasty cheese, season and put in a pinch of nutmeg.
Construct the lasagne layering mince, pasta, béchamel . Then topping with rest of the cheese.
Bake at 180 degrees for 30mins.
Roast Pumpkin Soup
2kg Pumkin peeled and diced
1/2kg Potato peeled and halved
1 onions peeled and halved
1 garlic cloves
2lt chicken stock
2T curry powder
2T veg oil
Salt and pepper
Place pumpkin, potato, onion and garlic in a roasting pan, drizzle with oil, and curry powder and season.
Roast at 180 degrees until almost cooked.
Put into a pot with chicken stock and bring to the boil, simmer until cooked
Remove some liquid and blend adding the liquid back until you have the desired consistency, check seasoning.
Serve with and sour cream and crisp bacon.
Fish Pie
1/2KG basa fillets
50g plain flour
50g Butter
1 onion finely diced
1/2 L milk
1 cup tasty cheese (grated)
1 zucchinis sliced
1T crushed garlic
2kg potato
1 bunch dill
Peel potatoes and boil to make mashed potato topping
Sautee onions and garlic in the butter then add the flour and continue stirring for 1-2 min.
Whisk in milk and stir until sauce thickens.
Add fish pieces, veggies and dill, season.
Frequently stir to prevent anything from sticking to the bottom, take off the heat when fish is almost cooked.
Pour fish mixture into baking trays and pipe mashed potato on top .
Sprinkle cheese on top and place in the oven at 180 degrees till the pie is golden brown
Italian Chicken and Cous Cous
700g Diced chicken
1 tin crushed tomatoes
1 carrots diced
1 zucchinis diced
1 onions diced
1T minced garlic
1 pks cous cous
1lts chicken stock
1 T chopped basil
Sautee onions and garlic then add chicken and brown. Add in carrots and zucchini, then crushed tomatoes, season and simmer till cooked.
Boil chicken stock and pour over cous cous cover until swollen then fluff with a fork and add chopped basil.
Serve.
Glenwood North Events
| Tue May 22 @10:00 - 11:00AM Garden Club - GWNTH |
| Mon Jun 04 Enviro week |
Parent resources, clippings and other stuff....
See our booklets, activities, media clippings and other resources of interest:
Useful links to other sites....
Links to various organisations for more info, or just because we think they're great:








