GROWING up in a family that encouraged healthy eating helped inspire Louise McBride to do the same for her own daughter.

The 21-year-old part time chef from Glasgow is mum to four-year-old Taylor, who has cerebral palsy.

Louise is one of the Scottish Government’s Eat Better Feel Better Healthy Helpers, a group of parents dedicated to helping families find ways of eating affordable and healthy food.

“Instead of having crisps or sweets, I give Taylor alternative healthy snacks such as breadsticks or sugar free jelly,” explains Louise.

“We will have a ‘treat’ meal like pizza once a week, and Taylor is given sweet treats if she’s been well-behaved.”

Taylor is not a fussy eater – and her mum believes it’s because the little girl likes to get involved in shopping and eating.

“Taylor eats pretty much anything that’s put in front of her,” says Louise. “She gets involved in the weekly food shop and helps to choose the fruit and veg we will be eating that week.”

Louise’s favourite healthy recipe is stir fry.

“It’s easy and super quick and perfect for someone like me who is always ‘on the go’,” she adds.

This week, you can try out stir fry too as we’re featuring Stir Fried Veg and Noodles.

Don’t miss the Evening Times Eat Better Feel Better column every Thursday. As well as providing recipes for healthy, balanced dishes that can be made at home, we’ll be including tips on how to save money and get the kids involved in cooking. Discover more online at eatbetterfeelbetter.co.uk and eveningtimes.co.uk

Stir Fry Veg and Noodles

Ready in 20 mins

Serves 4, costs less than £5

Ingredients

8 Spring Onions (80g)

2 Red Peppers (320g)

4 Carrots, Medium Sized (320g)

16 Mushrooms, Medium Sized (160g)

Butter Beans (400g)

2 Tablespoons Vegetable Oil (20g)

4 Portions Egg Noodles (600g)

2 Tablespoons Soy Sauce (30g)

Method

Peel and slice the spring onions. De-seed the red pepper and slice it into strips. Peel the carrots and cut them into matchsticks. Slice the mushrooms.

Fry the vegetables and butter beans (drained contents) in the oil in a frying pan or wok over a medium to high heat for 2-3 minutes until they're soft.

Cook the noodles according to the instructions on the packet and add to the pan with the vegetables. Stir well.

Add soy sauce to taste and serve.

Cost Saver Tips: This dish can be made with many types of vegetables so check to see what is on offer, for example regular onions instead of spring onions, courgettes, baby sweetcorn or sugar snap peas.

Tips for Kids: Ask your children to choose which vegetables to use - this can be a colourful dish. Try eating with chopsticks for fun.