Our own healthy kitchen

We attach great importance to a healthy lifestyle

This is why

We focus on conscious, healthy nutrition, meeting all standards for proper nutrition of preschool children. We teach healthy eating habits

healthy diet in kindergarten

We take care of high quality meals. We avoid sugar, processed food, we base our diet on a large amount of vegetables, fruits, groats

Healthy eating in kindergarten

For food allergies we provide dietary meals tailored to the individual needs of children

We know what we eat - meals of the highest quality

We provide 4 tasty, balanced meals

  • We eat meals at regular times, in a quiet and pleasant atmosphere, listening to classical music. 
  • We attach great importance to the aesthetics of serving and consumed meals
  • The current menu is posted on the information board and is available for parents in the Kidsview application.
Kindergarten children nutrition

Selected clothes recipes

Oatmeal balls

  • 60 g of honey
  • 500 g of oatmeal
  • 7 tablespoons of cocoa

Roast the oatmeal in the oven or in the pan. Pour honey into a pot, cook for 1-2 minutes, then remove from heat and add oatmeal. Stir until all the honey is on the petals. Add cocoa. Put the mass on a plate, wait until it cools down, and then form small balls. 

Meat and millet / buckwheat burgers

  • millet or buckwheat - half a cup
  • 1 onion
  • 1 clove of garlic
  • about 500 g minced chicken meat
  • 1 tomato
  •  1 teaspoon tomato paste
  •  1 egg
  •  1⁄2 teaspoon sweet and hot pepper
  •  1 teaspoon oregano
  •  1 tablespoon parsley
  •  oil

Rinse the groats and boil (1: 3 water). Fry the onion and garlic. At the end of frying, add the peeled and chopped tomato. Put into groats, add meat and spices, mix. Form a small burger and place it on a baking tray. Bake in the oven.

Ciuchcia pate with zucchini or lentils

  • 2 cups of grated zucchini or 1.5 cups of cooked green lentils
  • 1 small carrot
  • 1 medium onion
  • 175 g of cheese
  • 2 eggs
  • 2 cups of breadcrumbs
  • 1/3 cup of oil
  • 1 and 1/3 teaspoon of salt
  • 1/3 teaspoon of pepper
  • 1 teaspoon of sweet pepper
  • 1 teaspoon of marjoram
  • 1/3 teaspoon of nutmeg

1. Wash the courgettes and grate them on a coarse grater. Set aside for a quarter of an hour and drain the juice. Peel and grate the carrots. Finely chop the onion (you can fry it in oil). Grate the cheese.
2. Add the eggs, oil, breadcrumbs, carrots, onions, cheese and spices to the drained courgette and mix thoroughly. Knead the mixture until the ingredients are combined.
3. Transfer to a small cake tin (11x23cm) and bake for 1 hour at 180 degrees. Remove the pâté from the tin and allow to cool. 

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