Three simple recipes that bump up your child’s vegetable intake

Ditch the dinnertime battleground with these veg-packed kid-friendly recipes from Zoe Bingley-Pullin, as seen on The House of Wellness TV show.


Quinoa, Carrot, Zucchini and Apple Porridge


  • 1 cup cooked quinoa
  • 1 small carrot grated
  • 1 small zucchini grated, moisture squeezed out
  • 1 small apple or pear grated, moisture squeezed out
  • 1 cup milk of choice
  • 1 tsp. cinnamon, optional
  • 1 tsp maple syrup
  • ¼-1/2 tsp ginger, optional


Step 1.
Combine all ingredients in a saucepan over low heat and let gently simmer until vegetables soften and mixture thickens, adding extra milk if necessary.

Step 2.
This porridge can be served warm or cool.

Serves 4



Pumpkin and Banana Brown Rice Mini Muffins

Pumpkin and banana brown rice mini muffins


  • 100g buckwheat flour
  • 150g brown rice flour
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla extract (optional)
  • 3 ripe bananas, mashed
  • 1 cup mashed pumpkin (steam and mash)
  • 200ml milk or coconut milk
  • ½ cup olive oil or rice bran oil


  • 1 punnet strawberries, blended into coulis
  • Coconut/greek yoghurt


Step 1.
Preheat oven to 180 degrees.

Step 2.
Place muffin pans into a 24-pan mini muffin tray. Combine all dry ingredients in a mixing bowl.

Step 3.
In a separate bowl, combine the mashed bananas, vanilla extract, mashed pumpkin, coconut milk and olive oil.

Step 4.
Add the dry ingredients to the banana mixture and mix to combine.

Step 5.
Spoon the batter into the muffin pans and bake for 20-25 minutes or until a skewer is inserted in the middle of the muffins and comes out clean.

Step 6.
Top muffins with coconut/greek yoghurt and strawberry coulis.

Serves 12


Superfood Raw Fruit Balls

Super Fruit and Veg Balls


  • 6 dried figs, diced, hard stalk removed (organic)
  • 1 cup of walnuts
  • ½ cup macadamia nuts
  • ½ cup brazil nuts
  • ½ cup sunflower seeds
  • 1 ½ tbsp honey
  • 1 tsp beetroot powder or ¼ cup fresh beetroot, grated and moisture squeezed out
  • 2 tbsp chia seeds + extra for rolling
  • ½ cup raspberries or blueberries
  • Water, add as necessary
  • ½ – 1 cup LSA for rolling


Step 1.
Combine everything except the berries in a food processor until coarse and slightly sticky. Add a little water to get the mixture to a wetter consistency so the chia seeds can stick to it.

Step 2.
Take a bit of the mixture, put a berry in the centre, and form into a 2.5cm ball. Roll the ball in the LSA or chia to coat. Repeat with remaining mixture.

Step 3.
Place the fruit balls in the refrigerator to set. Store in an airtight container in the fridge and eat when desired.

Makes 20

Catch up on the full episode of The House of Wellness TV show to see more from Zoe, Ed, and the team.