1. Pour orange juice into the popsicle molds and freeze until solid.
2. Add coconut milk for the white layer and freeze again.
3. Add kiwi juice for the green layer and freeze until completely solid.
4. Unmold and enjoy.

Tiranga Protein Bars

Ingredients

• Oats – 1.5 cups
• Desiccated coconut – 1 cup
• Almond butter – 1 cup
• Honey – 1 cup
• Kids protein powder – cup
• Spinach (blanched and pureed) – cup
• Carrot (steamed and pureed) – cup

Instructions

For the green layer

1. In a bowl, mix oats, protein powder, desiccated coconut, almond butter, honey and spinach puree.
2. Stir until the mixture is well combined. If you feel it is too dry, add some water to reach a dough-like consistency.
3. Press the mixture evenly into the bottom of a lined baking dish.

For the white layer

1. In another bowl, mix oats, desiccated coconut, almond butter and honey.
2. Spread the white layer mixture evenly over the green layer in the baking dish.

For the orange layer

1. Mix oats, kids protein powder, desiccated coconut, almond butter and carrot puree.
2. Add some water. If you feel the mixture is dry, stir it until it becomes sticky and dough-like.
3. Spread the orange layer mixture evenly over the white layer in the baking dish.

Set and slice

1. Press down firmly on the layers to compact them.
2. Cover the dish and refrigerate for 2 hours or until the bars are firm.
3. Once set, lift the mixture out of the dish using the lining and cut it into bars.
4. Store the bars in an airtight container.

Tiranga Egg Frittata Recipe

Ingredients

For the saffron layer

• 1 medium carrot, grated
• 1 small tomato, finely chopped
• 1/2 small onion, finely chopped
• 1 garlic clove, minced
• 1 tsp turmeric powder
• Salt and pepper to taste
• 1 tsp olive oil

For the white layer

• 3 large eggs
• 2 tbsp milk
• Salt and pepper to taste

For the green layer

• 1 cup spinach, chopped
• 1 small green bell pepper, chopped
• 1 small green chili, finely chopped
• 1/2 small onion, finely chopped
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 tsp olive oil

Instructions

Preheat your oven to 350 F (175 C).

Prepare the saffron layer

1. In a small skillet, heat 1 tsp of olive oil over medium heat.
2. Add the minced garlic and finely-chopped onion, saut until the onion is translucent.
3. Add the grated carrot, finely-chopped tomato, turmeric powder, salt, and pepper. Cook until the vegetables are soft and well-combined.
4. Spread this mixture evenly on the bottom of a greased, oven-safe skillet or baking dish.

Prepare the white layer

1. In a bowl, whisk the eggs, milk, salt, and pepper together until well combined.
2. Pour the egg mixture over the saffron layer in the skillet.

Prepare the green layer

1. In the same skillet used for the saffron layer, heat 1 tsp of olive oil over medium heat.
2. Add the minced garlic and finely-chopped onion, saut until the onion is translucent.
3. Add the chopped spinach, green bell pepper, green chili (if using), salt, and pepper. Cook until the vegetables are soft and well-combined.
4. Spread this mixture evenly over the egg layer in the skillet.

Bake the frittata

1. Place the skillet or baking dish in the preheated oven.
2. Bake for 20-25 minutes, or until the eggs are fully set and the top is light-golden.
3. Let the frittata cool for a few minutes before slicing. Serve warm, garnished with fresh herbs, if desired.

“These recipes not only incorporate the colours of the Indian flag, but also ensure a healthy mix of vegetables and flavours. They add a splash of colours to a kid’s plate, ensuring a balanced intake of nutrients,” the nutritionist concludes.

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