Annabel Karmel has written multiple children's cuisine cookbooks--and has been part of the toddler-kitchen revolution (a multi-million-dollar industry). Now we can all make healthy, smart meals for our kids (without a culinary degree). She talks about the kids' food industry here in preparation of releasing her latest book, Top 100 Finger Foods, in February.

Q: When do you think the shift occurred in kid cuisine--that cooking and using wholesome, fresh ingredients went mainstream?

A: I think in the last five years we have all become much more aware of the link between diet and health and one third of us will die from a diet related disease. A child brought up on a diet of Mac and Cheese and Hot Dogs isn’t suddenly going to become a healthy eating adult. Our eating habits are formed in childhood so its important to introduce a variety of foods for example marinated chicken on a skewer rather than chicken nuggets or a home made burger made with lean beef served with vegetables and a baked potato rather than a Big Mac. I find ways to make 'Healthy Junk Food' that children love. I also introduce fods from around the world to children like Chicken Satay, Pad Thai Noodles with Vegetables, Paella, Teriyaki Beef Stir Fry, and Mild Fruity Curries. There are lots of quick and easy ways to make these delicious foods and children like this style of cooking so it doesn’t have to always be burgers and chips.

Q: There are so many child-centered chefs cropping up these days. Do you think the market is capitalizing on the mom-guilt syndrome? That i you don't feed your child these products they will be inferior somehow? Or do you see it more as a natural shift in awareness?

A: I don't see it like that--I'm here to help mums by finding easy recipes that work and that children like to eat. I think we all run out of ideas at times so I hope that I give parents new ideas and recipes that will become firm family favorites and that the whole family will enjoy. I have a book called Favorite Family Meals and I wanted to write the book as so many people told me that they always end up making a separate meal for their child so I developed recipes that are easy and quick to make and that appeal to the whole family even if their child is fussy.

Q: If you're a busy working mom, what's the one nutritional component you should/can add to give your child an appreciation for good food?

A: A balanced diet is what counts rather than one nutritional component. Probably the most important consideration is to eat as much fresh food as you can, fresh vegetables and fruit are important. I have lots of ways to tempt children to eat more vegetables like making a stir fry with Teriyaki Sauce with noodles and vegetables and give them child friendly chopsticks to eat it with or blend vegetables into a tomato sauce for pasta or if children don't like cooked vegetables then give them a selection of raw vegetables with a tasty dip.

Fruit is often about presentation – whole fruit in a fruit bowl often doesn't get eaten but if you cut the fruit into bite sized pieces and thread it onto a straw or skewer it gives it much more child appeal.

There are two important nutrients that children often don't get enough of Iron--red meat is the best source but wholegrain or fortified cereals are also good but you need to drink a glass of orange juice with the cereal to be able to absorb the iron--and Essential Fatty Acids. The best source is oily fish like salmon. So include dishes like Salmon Fish Cakes, Salmon Teriyaki Skewers, etc.

Q: How different is your first cookbook from your new one? What's changed about cooking for kids?

A: My first books were all on feeding babies and toddlers (First Meals is very popular) but I now write for older children and families and teaching children how to cook themselves. I wrote my latest book, 100 Finger Foods, because around 11 months to a year children become very independent and want to pick up food and feed themselves.

Anabel's new release, 100 Finger Foods, will be available in February.