A healthy diet can have a profound effect on your child’s health, from helping them to maintain a healthy weight, to stabilising their moods, sharpening their minds, and avoiding a variety of health problems. To ensure that your children gets their daily dose of nutrients, try incorporating PediaSure into their daily meals.

 

PediaSure is a complete and balanced nutritional supplement that comes with Arginine, Natural Vitamin K₂ , Calcium and 36 key nutrients with probiotic to help children achieve visible growth in 8 weeks^1,2. PediaSure is the only child nutritional supplement, scientifically proven to demonstrate visible growth results in children. Parents can see the improvements in their child’s appetite in 4 weeks¹, visible physical growth in 8 weeks^1,2 and less sick days in 16 weeks¹.

 

Check out these nutrient-packed recipes that are so yummy, even the pickiest eaters will give their stamp of approval!

 

1. Seafood in Pea Puree

 

Ingredients

5 scallops

2 crab sticks

100g green peas

1 tbsp sweet corn kernels

Milk: Mix 2.5 scoops PediaSure & 100ml water

 

Marinade

¼ tsp salt

1 tsp corn flour

 

Seasoning

½ tsp salt

 

Flour solution

1 tbsp tapioca flour

1 tbsp water

 

Method

1. Marinade scallops and mix well. Leave aside for 30 minutes
2. Dice crab sticks. Mix milk and green peas in a blender and puree.
3. Bring pea puree to a boil. Season with salt. Put in sweet corn kernels and crab sticks and stir briefly.
4. Turn to low heat and add in scallops. After 2 minutes, add flour solution and stir.
5. Ready to serve.

 

 

 

2. Water Chestnut Milk

 

Ingredients

5 pcs water chestnuts

Milk: Mix 11 scoops PediaSure & 420ml water

 

Method

1. Peel water chestnuts and chop finely.
2. Heat milk and water chestnuts in a pot over low heat.
3. Serve.

 

 

3. Papaya Panna Cotta

 

Ingredients

1 large papaya

2 tbsp ground almond

2 tbsp cold drinking water

3 tbsp hot water

3 tbsp gelatine powder

Milk: Mix 2 scoops PediaSure & 80ml water

 

Method

1. Cut papaya into half but leave the skin on. Deseed and set aside.
2. Mix ground almond with cold drinking water.
3. Mix hot water to gelatine powder and stir until dissolves.
4. In a pot, add in milk and ground almond paste. Bring to a boil and turn off the heat.
5. Add gelatine solution from Step 3. Mix well and let cool slightly.
6. Pour the cooled mixture into the half papaya. Cover with cling film and refrigerate until set.
7. Once set, slice thickly and serve.

 

 

4. Pancake with Strawberry Filling

 

Ingredients

60g pancake mix

1 egg

2 tbsp strawberry jam

Milk: Mix 1 scoop PediaSure & 40ml water

 

Method

1. Sieve pancake mix into a mixing bowl. Add milk and egg. Stir into a smooth batter.
2. Heat a little oil in a pan. Pour in a ladle of batter. Fry over low heat until bubbles. Flip to fry the other side until cooked through. Set the pancake aside. Repeat until all batter is used up.
3. Spread some strawberry jam over one piece of pancake. Top with another pancake and continue to stack a few more layers, then serve.

 

 

 

5. 4 Layer Pudding

 

Ingredients for Mung Bean Pudding

50g mung beans

4 tsp gelatine powder

2 tbsp warm water

200ml water

 

Ingredients for Chinese Pearl Barley Pudding

30g Chinese pearl barley (also known as job’s tear)

4 tsp gelatine powder

2 tbsp warm water

200ml water

Milk: Mix 1 scoop PediaSure & 40ml water

 

Method

1. Mung Bean Pudding: Blend mung beans in a blender until fine. Add 200ml water and cook in a pot for 30 minutes. Set aside.
2. Add warm water to gelatine powder and stir until it dissolves. Add to the mung bean mixture from Method 1 and mix well. Divide half of the mixture among two glasses. Refrigerate until set.
3. Chinese Pearl Barley Pudding: Blend Chinese pearl barley in a blender until fine. Add 200ml water and cook in a pot for 30 minutes. Add in milk. Set aside.
4. Add warm water to gelatine powder and stir until it dissolves. Add to the Chinese pearl barley mixture from Method 3. Stir well and let cool. Pour over the set mung bean pudding from Method 2. Refrigerate until set.
5. Repeat pouring the mixture from Method 2 and 4 until there are four layers. Serve.

 

 

 

6. Chicken Balls & Vege in Milk Broth

 

Ingredients

50g minced chicken meat

1 pc firm tofu

3 pcs water chestnuts

2 pcs carrots

2 pcs cabbage leaves

1 egg

Milk: Mix 8 scoops PediaSure & 310ml water

 

Marinade

¼ tsp salt

2 tsp light soy sauce

2 tsp tapioca flour

1 dash ground white pepper

 

Method

1. Peel water chestnuts and finely chop them.
2. Peel carrots. Slice half of it and finely chop half of it.
3. Shred half of the cabbage and finely chop the rest of it.
4. Mash tofu and drain well.
5. Add marinade to minced chicken. Add egg, mashed tofu, chopped carrots, water chestnuts and cabbage. Stir well and shape them into balls.
6. Heat milk in a pot over low heat. Put in sliced carrots, cabbage and half teaspoon of salt. Bring to a boil. Add in chicken balls and cook. Serve hot.

 

 

7. Banana Smoothie

 

Ingredients

Milk: Mix 5 scoops PediaSure & 190ml water

1 banana
100g yoghurt
1 tablespoon honey

 

Method:

1. Measure all ingredients into a blender jug.
2. Blend until smooth and fluffy. Serve right away.

 

 

8. Black Sesame Milk with Honey

 

Ingredients

1 tbsp ground black sesame

1 tbsp water

Milk: Mix 4 scoops PediaSure & 150ml water

 

Seasoning

1 tbsp honey

 

Method

1. Bring milk to a boil over low heat.
2. Mix ground black sesame with water into a smooth paste. Add the paste to the boiling milk until it boils again. Turn off the heat and let cool slightly.
3. Add in honey and stir evenly.

 

 

9. Milk-Egg Custard with Dried Cranberries

 

Ingredients

3 pcs dried cranberries

2 eggs

20ml hot water

Milk: Mix 2 scoops PediaSure & 80ml water

 

Method

1. Whisk eggs. Add milk and syrup. Mix well.
2. Pour the mixture into a bowl. Cover with aluminium foil and steam for 15 minutes. Add dried cranberries on top.

 

 

10. Prune Jelly Panna Cotta

 

Ingredients for Prune Jelly

8 pcs pitted prunes

3 tsp gelatine powder

2 tbsp warm water

200ml water

 

Ingredients for Panna Cotta

3 tsp gelatine powder

2 tbsp warm water

Milk: Mix 4 scoops PediaSure & 160ml water

 

Method

1. Prune Jelly: Chop prunes finely. Put the prunes and water into blender and blend until fine. Add gelatine to warm water and mix well.
2. Transfer the prune puree into a pot. Stir in gelatine mixture and mix well. Divide among serving glasses. Refrigerate until set.
3. Panna Cotta: Add gelatine powder to warm water. Mix well.
4. In a pot, heat milk over low heat until boils. Stir in gelatine mixture. Mix well and let cool slightly. Pour the milk gelatine mixture over the set prune jelly. Refrigerate until set. Serve.

 

For more information about PediaSure or to get a FREE sample, click here.

 

Reference:
1 Huynh DTT et al. J Hum Nutr Diet (2015), 28, 623-635, Longitudinal growth and health outcomes in nutritionally at-risk children who received long-term nutritional intervention
2 Huynh DTT et al. 5th International Conference on Nutrition & Growth 2018. Oral nutritional supplementation improved linear growth in Filipino children at nutritional risk.