Our New Nutritionist Led Menus…and a Brand New Healthy Family Recipe!

At Park Academy Childcare we believe in nurturing the whole child and that includes their physical development. We know that nutritious food is so important for growing little bodies and provides children with the fuel they need to learn, run, jump and play. That’s why we employ a talented team of chefs who provide our children with delicious, healthy meals each day. Our chefs are committed to making our menus as varied and nutritious as possible and they also love to share their most popular recipes with our parents, so that they can recreate these favourites at home!

Nutrition is a constantly evolving area and there is always new information about how we can improve our diets and overall health. That’s why Park Academy Childcare consulted with Nutritionist Julie-Ann Brady during the creation of our new menus for 2019, with a focus on further improving the quality of nutrition that our meals provide. Our talented & passionate Head Chef Rohan has devised a number of new & tasty recipes for the children, all of which provide a wide range of essential daily nutrients.

Julie-Ann and Rohan have calculated the nutritional breakdown for each and every dish on our new menus and this information will be displayed on our menu boards each week for parents to view. In this way we can work together to ensure that children get optimum nutrition to grow and thrive.

Our new menus will be rolled out from February 11th and both Chef Rohan & Julie-Ann will be visiting our creches to meet with parents and answer any questions that they may have. This is a great opportunity to get expert nutritional and cookery advice so it is not to be missed! Keep an eye on Facebook for details of when Julie-Ann and Rohan will be attending your crèche and to get more updates on our new menus.

Our Creche Menus – What’s Changed?

With Julie-Ann’s guidance, we have ensured that the children’s meals are more nutritionally balanced than ever. Here are a few of the changes that we have made to our creche’s menus…

Low Sugar Breakfasts In accordance with recent health guidelines for children, we are substituting our breakfast cereals with low sugar Weetabix, homemade muesli and porridge with fruit compote. Starting the day with a low sugar breakfast helps to keep children’s blood sugar even, resulting in sustained energy levels and increased concentration throughout the morning.

More Healthy Fats – On Julie-Ann’s recommendations, we are increasing the amount of essential fatty acids on our menus, particularly those from fish sources. These are hugely important for brain development in children and can contribute to increased concentration, improved memory and positive mental health. They also help to regulate mood & promote more pro-social behaviour in children.

Increased Plant Proteins – Our new menus have an increased amount of vegetables and plant based protein. Introducing plant protein sources has many positive benefits for health since they are higher in fibre than animal protein sources, lower in saturated fat and are also free from additives such as salt & sugar. More vegetables also means more phytocompounds which help support a healthy body and immune system.


New Recipe – Avocado & Black Eyed Bean Enchiladas with Rice


Just one of the many healthy and tasty meals that will feature on our new menus in 2019 – here is Chef Rohan’s recipe for Avocado & Black Bean Enchiladas for you to enjoy!

This dish is easy to make and has a great balance of plant protein, healthy fats and carbohydrates, ensuring that both children and adults have the fuel they need for their busy lives!

See the nutritional information for this dish below. This is a sample of the nutritional information that will be available on our creche menu boards each week.

Ingredients – serves 4, (2 adults, 2 children)

Rapeseed oil – 1 tblsp
Ground cumin and coriander
Butternut squash – ½ diced
Onion – 1 diced
Garlic – 3 cloves of garlic
Sweet potato – 1
Avocado – 3
Tomatoes – 2
Wraps – 6
Black eyed beans – 1 tin drained
Cheese grated to top
Rice brown – 2 cups


  1. Dice the squash, onion, sweet potato and garlic and toss in some rapeseed oil and the spices. Roast in the oven at 180° C for 15 minutes.
  2. Remove and mix through the diced tomatoes, avocados and beans.
  3. Roll the mixture up in the wraps, cover the wraps with cheese and put back in the oven for 10 minutes until the cheese melts.
  4. Serve warm with rice.