Annabel Karmel

Kids go through phases where they won't eat what is put in front of them. They may even turn their noses up at things they used to like opting for a slice of cheese or a handful of pretzels. This can be frustrating for parents who want to make sure their lil ones are getting the nutrients they need.

Food guru Annabel Karmel discusses picky eaters in her upcoming cookbook The Fussy Eaters' Recipe Book, 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat which hits bookstores in August.

In the meantime, Karmel says she has always found children to be more interested in the food on their parents’ plates than on their own, so when possible eat as a family so your kids can see you noshing on different foods.

She also suggests making homemade versions of your child’s unhealthy favorites, introducing bright colored food and presenting it in a fun way. To see a video clip and get recipes for chicken fingers and chicken satay, read more

Recently, bookshelves have become inundated with cookbooks that are designed to hide healthy food in your child’s meals.

From Jessica Seinfeld’s Deceptively Delicious to Missy Chase Lapine’s The Sneaky Chef, the books advocate pureeing fruits and vegetables and mixing them into recipes to ensure that children get all of their nutrients.

As the author of 15 books on getting children to eat healthy, fresh food, we were sure to ask Annabel Karmel about this trend. To see what she said, read more

If your kids are anything like mine, they love to offer their lil helping hands in the kitchen.

Cookbook author Annabel Karmel believes that introducing children to cooking helps them learn healthy food habits as well as counting, weighing, mixing and whisking.

Her recently released read, The Toddler Cookbook, provides parents with two-dozen fun and simple recipes to make with their offspring and features step-by-step instructions.

To hear Annabel’s thoughts on cooking with kids and get another tasty recipe, read more

Yesterday, we discussed fussy eaters with the London- based cookbook author, Annabel Karmel, and today we're talking books.

If you have a school-aged child, you know that the morning routine of getting everyone up and dressed, fed and packed for school leaves little time for creativity.

Lunch Boxes and Snacks, which hit book stores in January, takes parents beyond the peanut butter and jelly or tuna sandwiches with tips and healthy recipes to liven up your child’s lunchbox.

Recipes range from sandwich alternatives like Kiddie Sushi-Style Rolls to cold pasta salads, like Mummy’s Ramen Noodles, to ethnic alternatives like Spanish Omelets with Potatoes, Zucchini and Tomatoes.

To find these recipes and hear what Annabel had to say about snacks, read more

There's no denying that popular children’s cookbook author, Annabel Karmel is one busy mum. In addition to her three kids, she has 15 cookbooks on US bookshelves and lines of food prep equipment and prepared children's foods available in the UK.

We recently sat down with Annabel to discuss her latest books, tips for getting children to brave new foods and her views on hiding healthy food in your kid cuisine. Stay tuned for all the interview snippets that will run this week!

If you've got a fussy eater, try Karmel's tips for getting your child to try new foods:

When babies are able to move from pureed fruits and vegetables to combined foods, some parents are uncomfortable with the idea of feeding their lil one jarred meats with long shelf lives.

At the same time, moms may not think they have the time to make their own food on a daily basis. But, Annabel Karmel’s Top 100 Baby Purees ($10.20), inspires some to create the time.

Known as the British Martha Stewart for children, Karmel was a musician until she lost her first baby to a rare disease. When her second child turned into a poor eater, she was desperate to find foods that her son would eat. Unimpressed by tasteless jarred food, Karmel began developing her own recipes.

Most of the recipes which include garlic, onion and spices take less than a half of an hour to make and can be portioned out for several meals. Simply take the extra and place it in ice cube trays to freeze. Then move it to freezer bags to defrost as needed.
For two of Annabel Karmel's recipes, read more