BACK TO SCHOOL LUNCHBOX IDEAS

children's health healthy eating mothering recipes Jan 24, 2019

Well, back to school and lunchboxes snuck up quickly, didn’t it?! Last blog, I talked about snacking and how snack foods usually equal highly processed foods that are high in sugar, refined carbohydrates, and refined vegetable oils. All things to avoid. So, what are you going to pack in your kid’s lunchbox? If you’ve been following me for a little while, you’ll know that I prefer low fuss, low cost, quick and easy recipes/cooking. Snacks are no different for me!

SUPER SIMPLE LUNCHBOX SNACK IDEAS:

  • Fresh, raw vegetables like celery, carrots, cucumber, and kohlrabi with dips like my kale pesto, guacamole, hummus, tzatziki, pate, or a small piece of cold meat or fish.
  • Use the seasonal produce guide to help you pick seasonal vegetables to enjoy at their peak. EG snow peas, sugar snap peas, and peas in the pod are perfect for lunchboxes and taste amazing right now.
  • Cold/leftover meat or fish wrapped in lettuce leaves with mayonnaise.
  • Nori sheets (as is, or if you have time, toast them in the oven with a light coating of olive oil and salt).
  • Fresh fruit (preferably low-sugar varieties) with a small amount of nuts, nut/seed butter, seeds, coconut flakes, yogurt, cheese, or chia pudding. Apple slices with nut/seed butter are delicious.
  • Seedy crackers with dip, pate, avocado, or sardines (mash with olive oil and a splash of apple cider vinegar, salt, and pepper).
  • Nuts or seeds with toasted coconut flakes and goji berries (like a trail mix)
  • Hard-boiled egg.
  • Tinned salmon or sardines on seedy crackers or sourdough whole grain toast.
  • Olives in brine.
  • Yogurt with berries or honey.
  • Overnight oats, chia pudding, or my seedy porridge (they don’t just have to be for breakfast!)
  • Gut-healing jellies are a nice ‘treat’ for the lunchbox and you can make them in fun shapes if you have some silicone moulds.
  • Don’t forget to include a drink of filtered water!

If your kids don’t like seedy crackers or prefer something flavoured, I recommend the Ceres brand of rice crackers. Their sea salt and vinegar and sour cream and chive crackers have no nasties in them. Available at some supermarkets and health food shops.

If you love to bake or make and have some more time, then I have collated some suggestions and links to recipes for you on Pinterest. So many delicious recipes on there, so don’t look when it is late at night or you’re hungry! At the bottom of this blog, I’ve included a quick and easy vegetable muffin recipe for you to try out, too. You can double the recipe and freeze some for another day. You can put the muffin in the lunchbox frozen and it should defrost by lunchtime. Easy!

MAKE LUNCHBOXES EASY THIS YEAR.

Did you know that I have a lunchbox planner that is available for FREE? Yep, free. This planner will take away any confusion about what to put in their lunchboxes. I give you a simple formula to follow that makes sure lunches are delicious and nutritious. There are also some ideas on what to use to keep lunches fresh and cool. Best of all, it has kid-tested and approved recipes in it! A Mum who made the banana bread said:

“it must be so good because I didn’t even get to try any! My two kids ate it all.”

I’d love to hear what you think and see pictures of your lunchboxes. Reply here, email me, or tag me in your social media posts.

VEGETABLE MUFFINS (MAKES 12)

INGREDIENTS:

  • 1 capsicum finely diced
  • 2 cups (loosely packed) spinach, roughly chopped
  • 1 cup zucchini, grated
  • 1 red onion or leek, finely diced
  • 2 cloves garlic, finely chopped
  • 1/2 tsp paprika, rosemary or oregano
  • 1/2 cup sheep or goat fetta, crumbled
  • 10 large free-range or organic eggs, whisked separately
  • Salt and pepper to taste

METHOD:

  1. Preheat oven to 180 degrees Celsius (160 with fan).
  2. Line or grease 12 holes in a medium-sized muffin tray.
  3. Divide vegetables and cheese (except garlic and herbs/spices) evenly among muffin holes.
  4. Add garlic and spices/herbs to whisked eggs. Stir to combine.
  5. Evenly pour the egg mixture into the 12 muffin holes.
  6. Bake in the oven for 10-15 minutes or until the egg is set in the middle.

 

 

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