Looking for egg-free menu planning inspiration? In this article, we’ll look at an extensive list of Preschool menu ideas for Sharat (Autumn).
Want help planning out your menus? We’ve created a Preschool menu planner that you can use to store meal ideas, take notes and plan your term meals.
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In today’s diverse and health-conscious society, ensuring every child’s safety and well-being at preschool has never been more paramount. While many focus on the physical aspects of safety, such as playground equipment and security measures, there is an equally crucial facet that often gets overlooked: meal planning. Among the myriad food allergies that children may present with, egg allergies rank as one of the most common, affecting a significant percentage of the young population. Consequently, the importance of egg-free meal planning in preschools can’t be stressed enough. Not only does it safeguard the health of children prone to allergic reactions, but it also fosters an environment of inclusivity, where every child, regardless of dietary restrictions, can enjoy meals without fear or exclusion. Let’s look at some examples of healthy, cost-effective meals, using local seasonal ingredients, that you can put on the egg-free menu for children during Sharat (Autumn) in your Preschool kitchen in Bangladesh.
1. Vegetable Khichuri: A nutritious and flavorful dish made with rice, lentils, and a variety of seasonal vegetables like pumpkin, carrots, and beans. It is seasoned with spices and served with a side of yogurt.
2. Mixed Vegetable Paratha: Whole wheat flatbread stuffed with a mixture of finely chopped seasonal vegetables like spinach, cauliflower, and peas. It is cooked on a griddle with minimal oil and served with a side of tomato chutney.
3. Pumpkin and Lentil Soup: A comforting and creamy soup made with locally grown pumpkins, lentils, and aromatic spices. It is a great way to incorporate vegetables and protein into the children’s diet.
4. Spinach and Potato Curry: A mild and nutritious curry made with fresh spinach leaves, potatoes, and a blend of spices. It can be served with steamed rice or whole wheat roti.
5. Vegetable Pulao: Fragrant basmati rice cooked with a medley of seasonal vegetables like bell peppers, peas, and carrots. It is lightly spiced and garnished with fried onions and cashews.
6. Chickpea Salad: A refreshing and protein-packed salad made with boiled chickpeas, cucumber, tomatoes, and onions. It is dressed with lemon juice, olive oil, and a sprinkle of chaat masala.
7. Lentil and Vegetable Cutlets: A crispy and nutritious snack made with a mixture of boiled lentils, mashed vegetables, and breadcrumbs. These cutlets can be baked or shallow-fried and served with a side of mint chutney.
8. Mixed Vegetable Stir-Fry: A quick and easy stir-fry made with a variety of seasonal vegetables like beans, carrots, and cabbage. It is flavored with garlic, ginger, and soy sauce, and can be served with steamed rice or noodles.
9. Tomato and Lentil Soup: A tangy and wholesome soup made with ripe tomatoes, lentils, and aromatic spices. It is a great source of vitamins and minerals for growing children.
10. Vegetable Biryani: Fragrant basmati rice cooked with a mix of seasonal vegetables, aromatic spices, and saffron. This flavorful dish can be served with raita or yogurt for a complete meal.
11. Mixed Vegetable Pancakes: Savory pancakes made with a batter of grated seasonal vegetables like zucchini, carrots, and onions. They are cooked on a griddle with minimal oil and can be served with a side of tomato ketchup.
12. Lentil and Vegetable Stew: A hearty and nutritious stew made with a combination of lentils, seasonal vegetables, and spices. It can be served with whole wheat bread or steamed rice.
13. Vegetable Fried Rice: A delicious and colorful rice dish made with leftover rice, mixed vegetables, and soy sauce. It is a great way to use up leftover vegetables and can be customized with the children’s favorite veggies.
14. Mixed Vegetable Curry: A flavorful curry made with a variety of seasonal vegetables like cauliflower, potatoes, and peas. It is cooked in a tomato-based gravy and can be served with roti or rice.
15. Carrot and Beetroot Salad: A vibrant and crunchy salad made with grated carrots, beetroots, and a sprinkle of lemon juice. It is a great source of vitamins and antioxidants for the children.
These egg-free meals are not only healthy and cost-effective but also utilize commonly-used, seasonal local ingredients in Bangladesh during the Sharat (Autumn) season
Click the button above to get our planner that can be used to store menu ideas, take notes and plan your term meals.
| Location | Bangladesh |
|---|---|
| Diet | Egg-Free |
