I recently created this tart recipe as I was craving a quiche, but I needed it to be fast and simple, and let me tell you this one ticks all the boxes. To be honest I generally prefer to make my own pastry as shortcrust pastry isn't difficult to make and I think homemade tastes better and has a better texture. BUT I've sat through thousands of consults with families now, and I know that it's often the extra steps like making pastry that break people, and have them turning away from what is otherwise a very simple tasty recipe. So, if you're like me and need dinner done NOW, then cut yourself some slack and use a frozen pastry (no one is giving out medals for making everything from scratch for your family...just saying, and I'm simply not interested in hearing that we shouldn't be using processed foods...there is definitely room in your diet for some). Serve this one up for dinner and then pop the left overs in the lunch boxes the next day. Now you might be looking at this thinking, my kids will never eat that, there's just too many vegetables in it. Well not all of mine do either, but that's fine not every meal needs to be every child's favourite preferred food. When I serve this up, I also offer a salad, some garlic bread or just a plain warm loaf and a fruit plate. You could even do a side of sweetcorn or whatever else you know might be a safe foods for your kids. Offering up a family meal like this with choices and letting kids pick and choose between whats' on offer (without pressure to try anything), is the way to slowly but surely expand their palates.
Pumpkin, Kale & Haloumi Tart
Ingredients:
Approx. 1 kg of diced Jap or Kent pumpkin (cut into small pieces about 2-3cm square to facilitate a faster cooking time)
1 red onion cut into 8ths (chunky wedges)
2 cups of kale laves torn and washed (vein removed)
Olive oil
1 x 200g packet of halloumi diced
3 slices of frozen puff pastry
6 large eggs
2/3 cup light cooking cream
2 Tbs parmesan cheese, grated
Salt and pepper
Directions:
Begin by chopping and prepping your vegetables. Line two baking trays with baking paper. Heat oven to 180 ℃ (or 160 ℃ if using fan forced).
On the first tray scatter your pumpkin and red onion and toss in approx. 2 Tbs of olive oil. Season with salt and pepper. Cook for about 20mins at 180 ℃.
On a second tray scatter with your kale leaves and again toss with about 1 Tbs olive oil. Cook for 10 mins at 180 ℃.
Remove from oven.
Whilst veggies are roasting prepare a long rectangular quiche tin (32 cm x 22cm x 3 cm) by greasing and then cover with your defrosted short crust pastry. Line with a piece of baking paper and cover with baking weights. Blind bake in the oven for about 20mins at 180℃ then remove from oven and take out weights.
In a bowl whisk together your eggs and cream and season well.
Scatter over your pastry base, the diced halloumi, red onion, pumpkin and kale. Then pour over your eggs and cream mixture. Sprinkle top with the grated parmesan and return to the oven for a further 20 - 25 mins or until set.
]]>
Ingredients - For 2 strawberry milks
approx. 1 punnet of strawberries
2 Tbs maple syrup
Ice
400 ml cows milk or milk of choice
Directions:
Cut tops off strawberries then place into a blender with 2 Tbs of maple syrup. Blitz until you have a smooth puree. Divide the puree between two tall glasses then add cubes of ice to each. Pour in your milk of choice and give a little swirl to create a pretty pattern with the strawberry puree and milk. Top with whipped cream (if desired) and a strawberry.
]]>
This recipe is part of my series "Easy Summer Dinners that can Double as Lunch Box Meals".
Hot Australian Summer nights and busy work/school schedules really call for easy meals that you can preferably enjoy outdoors. This kofta recipe is probably the easiest meatball recipe you'll ever make, plus it includes lentils for a hit of plant based protein, fibre and of course a serve of veg! Send any left over meatballs in the lunchbox the next day (you can include the sauce in our mini snack pots).
Ingredients:
For the meatballs:
500g low fat beef mince
1 tin brown lentils, washed and drained
2 tsp garam marsala
1 egg
For the Sauce:
1/2 cup Greek yoghurt
2 tbs chopped dill
1 clove garlic minced
1/8 tsp cayenne pepper
1 tbs lemon juice
1 tbs olive oil
Salt
To serve:
Diced cucumbers
Chopped oak or butter lettuce
Roasted baby tomato (cook in a little olive oil for about 20 mins at 180 in the oven)
100g fetta cheese
Store bought pita or souvlaki breads
Directions:
To make the meatballs place the beef mince, garam marsala, lentils and egg into a large bowl and season. Mix then using your hands form small meat balls. Place on a tray in the fridge for around 20 mins before cooking on the BBQ.
Cook on a pre-warmed BBQ for around 8 minutes or until cooked through.
To make the sauce stir all ingredients through the yoghurt and place into a small serving bowl.
To serve place pita breads, meatballs, sauce, lettuce, cucumber, tomato and feta cheese onto a platter and allow everyone to assemble their on meal based on their preferences.
Need a crod pleasing dessert? Try my ice cream sandwich slab.
]]>
Hot Australian Summer nights and busy work/school schedules really call for easy meals that you can preferably enjoy outdoors. This kid friendly take on a Banh Mi keeps things really easy by using chicken tenderloins which require next to no prep.
Traditionally a Vietnamese Banh Mi would include pate, but I'm going to go out on a limb here and say that I I suspect pate is not up most kid's alley (and if you have one of those rare unicorns that enjoys exotic flavours then by all means go for it!). It also includes lightly picked vegetables that give it a little bit of tang. If your child isn't likely to enjoy this just use fresh vegetables instead.
Ingredients
Chicken tenderloins (I allow 2 per person), 12 total
Marinade
2 Tbs soy sauce
1 Tbs honey
2 cloves garlic minced
1 Tbs sweet chilli sauce
Pickled vegetables
1 Lebanese cucumber julienned
1/2 bunch spring onions julienned
2 carrots, peeled and julienned
1 cup apple cider vinegar or rice vinegar
1/4 cup caster sugar
To assemble
1 x Vietnamese style crusty roll per person (allow a few spare for people to enjoy more than one or for left overs for lunch the next day)
Whole egg mayonnaise
butter lettuce or similar
Coriander leaves picked
Directions
Prepare your chicken tenderloins by removing any fat. Add marinade ingredients to a bowl and whisk to combine. Place chicken in marinade and refrigerate for 2 hours (or longer if you have the time). Prepare the pickled vegetables by whisking the caster sugar into the vinegar until dissolved (you may need to warm it gently in the microwave). Add carrots and cucumber and leave for 2 hours. Drain well before serving.
Cook the chicken tenderloins on a pre-warmed BBQ for about 3-4 minutes per side or until cooked through, basting on marinade as you go.
To assemble simply cut your Vietnamese rolls length ways and spread generously with the whole egg mayo. Layer on the butter lettuce, julienned pickled vegetables then top with chicken tenderloins and fresh coriander leaves.
Need a crowd pleasing dessert? Try my ice cream sandwich slab.
]]>
Hot Australian Summer nights and busy work/school schedules really call for easy meals that you can preferably enjoy outdoors. This pesto steak sandwich ticks all of those boxes. I've used my nut free pesto recipe so you can absolutely send this to school the next day, that is if you have any left overs 😉
Ingredients
1 x large ciabatta or Turkish bread cut length ways (or possibly two depending on the size of your family and if you want to plan for left overs).
1 x quantity of my nut free pesto for school recipe
For 6 of us I used 800g of rump steak, you could also use skirt steak, and adjust quantities to suit how many people you're feeding. Drizzle a little olive oil over the steak and season well. Allow the steak to come to room temperature before cooking for the most tender juicy steak.
Mozarella - sliced, about 4-6 slices
Rocket
Directions:
Cook steak on pre-warmed BBQ to your liking, about 4mins each side will give you a medium done steak. Remove from BBQ and leave to rest for around 5mins before slicing. Lightly toast your ciabatta on the BBQ hot plate. Generously the ciabatta with pesto then top with sliced steak. Add your mozarella and pop onto your BBQ warming rack to melt. Add fresh rocket (arugula) and the ciabatta top and cut into portions.
Serve with home made oven fries, salad or grilled corn.
Need an easy crowd pleaser for dessert? Try my ice cream sandwich slab.
]]>
You'll Need
2L of Vanilla ice cream (we used Blue Ribbon Classic Vanilla)
2 cups of crushed meringue pieces (store bought is fine)
2 cups of frozen raspberry pieces
3 Cadbury flake chocolates
2 packets of Arnott's Nice biscuits
Directions:
Place ice cream in the refrigerator for 1-2 hours until soft and you can mix it with a spoon (don't let it get too runny or liquidy as this will create and icy texture when you go to refreeze it). Empty contents of ice cream container into a large bowl. Stir through your meringue pieces, frozen raspberries and chocolate.
Grab a baking tray (we used a ceramic tray that is approx. 30 cm long x 23 cm wide). Grease with cooking spray and line with compostable baking paper. Use your Nice biscuits to then line the bottom of the tray (place them upside down). Tip your softened ice cream mixture over the biscuits and use a spatula to smooth the top. Then top the ice cream mixture with another layer of Nice biscuits (try and space them evenly, keeping in mind the aim is to be able to scoop out a complete sandwich when set). Freeze for 2 hours or overnight.
To serve use the outline of each biscuit to cut and scoop out a full ice cream sandwich (earlier placement of your biscuits in the tray is crucial here). Wrap each sandwich in compostable brown paper so the kids can eat it with their hands. We're big fans of reducing cleaning up and not using bowls and cutlery here 😉
This is the perfect celebration cake and a great one to share on New Year's Eve or over summer when entertaining friends.
Makes approx. 15 - 16 ice cream sandwiches
]]>
Fattoush Salad - this makes a big family sized serving salad, you can adjust quantities depending on how much you want to make, or prepare the ingriedents and then portion out your lunch serves for the week
Ingredients
Dressing
1 1/4 cup butter milk
1/4 olive oil
1/4 fresh lemon juice
1 tbs Zatar (available in the spice isle of major supermakrets)
Salt and pepper
Salad
1 small head of cos lettuce
1 cucumber diced
1 tomato diced
5 radishes diced
1/3 cup mint finely chopped
1/3 cup parsley finely chopped
Pita Breads
3 souvlaki breads toasted with olive oil tossed with zatar once toasted
To dress 1/2 cup crumbled feta cheese
Directions:
Heat oven to 180 ℃ and line a baking tray with parchment paper. Start by preparing your toasted pita or souvlaki bread. Tear or cut into small pieces and toss with 1-2 TBS of extra virgin olive oil. Spread out evenly over your oven tray and toast in the oven for about 5 mins (keep an eye on it so it doesn't burn!).
To prepare the salad shred lettuce, finely chop herbs and dice all remaining salad ingredients. Add to a large bowl and toss together. In a small jug whisk together the salad dressing.
Add toasted pita bread to salad ingredients then pour over dressing and toss to combine. Finish by scattering over some feta cheese and serve straight away.
If you are preparing this in advance for your mid week lunches, prepare all salad ingredients but keep the pita, feta and dressing separate. Combine and dress when ready to eat.
]]>
Ingredients
For the Base:
1 1/2 cups rolled oats (not quick oats)
3/4 cup wholemeal plain flour
125g salted butter melted
1 tsp vanilla extract
1/3 cup maple syrup
For the Filling:
4 cups of frozen mixed berries, thawed
2 rounded dessert spoon of castor sugar
2 TBs chia seeds
For the Crumble topping:
1 cup rolled oats
1 cup wholemeal flour
1/2 cup brown sugar
80g butter softened
Directions:
Grease and line a rectangular baking pan approx. 27 cm x 20cm. Heat oven to 180 Degrees ℃ (conventional) or 160 ℃ (fan forced).
Into your food processor add all of the ingredients for the base and blitz until it resembles cookie dough (it should come together into a firm slightly sticky ball).
Using the back of a spoon (or your hands), press this biscuit base down into the prepared baking pan then set aside.
Prepare the fruit filling by mixing the thawed mixed berries with the castor sugar and chia seeds (this creates a a cheats version of a chia jam filling without actually having to make a chia jam - genius !). Pour the filling over the prepared biscuit base and use a spatula to spread evenly covering the entire base.
In a separate bowl add all the ingredients for the crumble topping. Use your fingers to rub the butter into the mixture of oats,wholemeal flour and brown sugar. It should resemble fine bread crumbs. Pour this mixture over the berry filling and distribute evenly to cover the whole pan.
Cook for around 40 mins at 180 ℃ (conventional) or 160 ℃ (fan forced) or until the top is golden brown.
]]>
Ingredients - makes approx 16 pieces
1 x 400g tin of tuna in spring water, drained
2 cups finely grated zucchini (moisture squeezed out)
1 cup plain wholemeal flour
1 cup grated tasty cheese
2 tsp baking powder
1/2 cup olive oil
5 eggs, beaten
1/4 cup pesto (store bought or try out nut free pesto for school)
1 red onion finely diced
Salt and pepper
Directions:
Heat oven to 180 degrees C (conventional) or 160 degrees C for fan forced. Line a rectangular baking tray with paper (approx. 30cm x 25cm). Into a large mixing bowl add all ingredients together and season well. Pour into spread tray and use a spatular to smooth top. Bake fro 30 mins or until the top is golden brown and slice is cooked through.
Keep is in the fridge in an airtight container for 3-4 days or freeze for up to 3 months.
]]>
Some ideas you can try with some of your favourite recipes include...
🌾 Switch out white flours for some wholemeal and or rolled oats to boost not only the fibre but nutrients found in the husks of grains like B vitamins, zinc and magnesium.
🍎 Keeping sugar in check by using the natural sweetness of fruits.
🥄 Incorporating yogurt for added protein.
Don't overlook the final product - no one desires a muffin with a cardboard-like taste or texture. Palatability is key! 🙌
My raspberry & white chocolate muffins incorporate all of these principles. They're not just tasty but light, moist, and higher in fibre than your typical muffin recipe. 🧁
And for ultimate convenience (and to keep you ahead of the lunch box game), this recipe yields 18 medium-sized muffins and 12 mini muffins, perfectly sized for lunch boxes.
Ingredients - Makes approx. 2 dozen medium sized muffins, or 18 medium muffins and 12 mini muffins.
1 cup plain flour
1 cup plain wholemeal flour
1 Tablespoon + 1 tsp baking powder
1/2 cup rolled oats
1 cup white sugar
1 cup white chocolate chips
1 1/2 cup frozen raspberry pieces
1 cup natural unsweetened yoghurt
1 tsp vanilla paste
2 eggs, beaten
1/4 cup milk
115g salted butter, melted
Optional - raw sugar and rolled oats to top muffins with.
Directions:
Prepare 12 1/2 cup muffins trays (and a mini muffin tray if using). Heat oven to 160 degrees C (fan forced) or 180 Degrees C (conventional).
In a large bowl sift your flours and baking powder, returning the husks from the wholemeal flour to the bowl. Stir through oats.
In a separate bowl combine all wet ingredients (yoghurt, eggs, milk, vanilla paste and melted butter).
Pour wet ingredients into dry and stir to combine. Add choc chips and frozen raspberries and mix through batter.
Use an ice cream scoop to 3/4 fill prepared muffin tins. Top with a sprinkle of rolled oats and raw sugar.
Cook larger muffins for 20 - 25 mins or until cooked through and golden brown on top. Mini muffins will cook in about 12 - 15 mins.
Freeze for up to 3 months.
]]>
It doesn't take much to elevate a simple sandwich to something that offers a little more flavour and satisfaction. Chicken and pesto is a match made in heaven and this sandwich/roll filling works just as well fresh as toasted.
Ingredients
BBQ rotisserie chicken, shredded
Allow about 1 Tbs of my nut free pesto for school per person you're preparing the rolls for
Rocket & baby spinach
Thinly sliced mozzarella cheese
1 wholemeal roll, or bread of choice
Directions:
Stir pesto through chicken. Layer roll with mozzarella, rocket and baby spinach and the chicken pesto mixture. Season if desired (note - the pesto includes seasoning so you may not require anymore)
]]>4 cups baby spinach
2 cup basil leaves
3/4 cup extra virgin olive oil
1/2 cup finely grated parmesan cheese
1 clove garlic
1 cup sunflower seeds
3 Tbs lemon juice
salt & pepper
Directions:
Add all ingredients to a food processor, season well and blitz until into fine paste. Check seasoning and adjust if needed. Refrigerate for up to 4 days or freeze for up to 6 month.
]]>
Lime and Coconut Chia Puddings (serves 1)
Ingredients
2 Tbs chia seeds
1/2 cup light coconut milk
1 tsp lime zest
Juice of 1/2 small lime
2 tsp maple syrup
Directions
This can be made directly into your two compartment lunch box. Add the chia seeds, coconut milk, maple syrup, lime zest and juice and mix to combine. Leave in the fridge for 2 hours to set or overnight.
Pest Halloumi Burgers
Ingredients
Brioche bun
1 Tbs pesto (store bought or try my nut free pesto for school recipe )
handful baby spinach
3- 4 slices of halloumi, grilled
Tip - Did you know you can use a sandwich press to grill your halloumi? No messy frying pans required. Assemble the burger. This can be enjoyed hot or cold.
]]>We made these for a recent road trip that started very early in the morning. I'm all for convenient on the road options, but sometimes it feels good to start your holiday with something a little more nutritious. Whether you've got an early start at work, before school sport, an early morning gym session or road trip like me, I think these oats are a winner and are the perfect size for our two compartment lunch box.
Chocolate Peanut Butter Overnight Oats
Ingredients
1/2 cup rolled oats (not quick oats)
1 tsp chia seeds
2 tsp maple syrup
2 Tbs natural yoghurt
2 Tbs peanut butter
1 Tbs coco powder
1/2 cup cows milk (low fat cows milk)
Directions
Add contents to one of our two compartment lunch boxes or an airtight jar. mix and refrigerate overnight.
Enjoy.
Raspberry and Lemon Overnight Oats
Ingredients
1/2 cup rolled oats (not quick oats)
2 tsp chia seeds
2 tsp maple syrup
2 Tbs natural yoghurt
1/2 cup cows milk
1/2 cup frozen crushed raspberries
1 tsp lemon zest
Directions
Add contents to one of our two compartment lunch boxes or an airtight jar. mix and refrigerate overnight.
Enjoy.
]]>
Ingredients - Makes 1
1 Wholemeal pita bread pizza (we used Mission wholemeal pita pockets)
1/4 cup of smooth ricotta
1 small zucchini sliced into ribbons with a vegetable peeler
chilli flakes
olive oil
salt and pepper
Method
Heat oven to 160℃ (fan forced) of 180 ℃ (conventional). Line a baking tray with paper.
Spread ricotta in a thick layer over your pita bread (be generous it adds flavour!). Using your veggie peeler cut your zucchini into thin ribbons and then simply pile it on top of the ricotta. Drizzle with a generous amount of olive oil and season with salt and pepper.
Cook for about 10 mins or until the zucchini is cooked and the edges are just starting to turn a golden brown. Sprinkle with chilli flakes and enjoy!
]]>
My chickpea and tuna dip comes together in minutes and makes enough for 2 lunches (or 3 at a stretch). I love piling it onto vitaheat crispbreads or home made pita chips, but it makes a great sandwich filling too. It full of good Omega 3 fats thanks to the tuna (something we all need to eat a bit more of), high in protein and has plenty of gut loving fibre to keep your digestive tract nourished. This is the perfect lunch to pack into one of our two compartment lunch boxes.
Ingredients
2 x 95g tins of tuna in springwater (drained)
1 x 95g tin of Edgell chickpeas (drained)
1/2 cup of sour cream
juice 1/2 lemon
1 Tbs dill fronds chopped
1 tsp sweet paprika
1 sick of celery finely diced
1/4 red onion finely diced
season with salt and pepper
To top (optional) - diced avocado and dill fronds plus a sprinkle of paprika
Directions:
To your blender add your drained tuna and chickpeas plus lemon juice and sour cream. Pulse until it forms a smooth paste. Stir through onion, celery, dill and paprika.
To serve pile onto your crisp breads and top with avocado, dill fronds and an extra sprinkle of paprika if desired.
]]>
If you follow me on instagram, I’ve been sharing some of his lunches (see my story highlights) which I’m now packing in our new two compartment lunch box. He’s at the age where a filling sandwich and perhaps a side of fruit salad and a snack makes a pretty perfect lunch option for him. It’s simple, it’s grab and go, and allows him to get onto the oval and play footy with mates. If I was taking my lunch work it’s what I’d go to as well.
Of course the dietitian and food lover in me can’t help but go all out when I get a new food idea so I’ve been trying all sorts of flavour combinations. So I present to you below 50 sandwich ideas from basic to brilliant. I’m sure there’s something on this list you haven’t thought of before. And don’t despair if your kids are firmly stuck on the old vegemite sandwich. There’s absolutely nothing wrong with that and I’ve had my time of making nothing but vegemite sandwiches, or other plain combos such as honey, cheese or jam (in fact my 6yr old very definitely only eats these at present).
Sauces make’th the sandwich!
The essential ingredient (in my humble opinion) to a good sandwich is some kind of sauce. This really ties your sandwich together and takes the flavour to the next level. Keep some (or all) of these in your fridge and you’ll be sure to have some great flavour combos at your disposal
And finally don’t forget to season your sandwich!
You might also like
Which Bread Should You Use for Your Sandwiches?
What to Choose for Your Child's Sandwiches - Is Butter or Margarine a Better Choice?
]]>
1/2 cup shredded BBq chicken
1 Tbs of Birch & Waite Lime Chipotle Sauce
1/2 carrot julienned (a julienne peeler makes this an easy job or grate if you don't have one)
Oak lettuce
1 Wrap of choice
Salt and Pepper to season
Method
Add shredded BBQ chicken to a small bowl and stir through lime chipolte sauce until well mixed. To the middle of your wrap add a layer of fresh oak lettuce, then the julienned carrot strips. Top with chicken mixture and season with salt and pepper. Wrap and serve.
]]>
Ingredients
1 chicken breast
1/4 tsp paprika
1/4 tsp dried oregano
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp cracked pepper
2 tsp olive oil
1/2 avocado
1 wholegrain wrap
Handful baby spinach
Method
1. Slice chicken into long strips and transfer to a bowl. Add paprika, oregano, garlic powder, salt, pepper and olive oil, then mix well to coat.
2. Place a small frypan over medium heat. Once hot, add chicken and cook for 3-4 minutes.
3. To assemble, mash the avocado and spread onto the wrap. Add chicken and baby spinach, the roll up.
]]>Ingredients
1 panini
Handful baby spinach
1 tomato, sliced
1 cheese slice
1 tinned tuna (95g)
Salt and pepper
Method
To assemble, slice the panini in half and add the baby spinach, tomato, cheese and tuna. Season with salt and pepper.
]]>We a good sandwich that's loaded with veg! Packed full of gut loving fibre and high in plant based protein thanks to the chickpeas, this sandwich is tasty to boot!
Ingredients
400g tinned chickpeas
1/4 red onion, finely diced
2 stalks celery, finely sliced
2 tbsp Greek yoghurt
2 tsp lemon juice
Salt and pepper, to taste
4 lettuce pieces
4 slices wholemeal bread
Method
1. Drain and rinse chickpeas, then transfer to a large bowl and mash a fork. Add the onion, celery, lemon juice and yoghurt, then season with salt and pepper. 2. Spoon the chickpea mixture onto two slices of bread, then top with lettuce and the second slice of bread.
]]>Kids not up to sandwich like this just yet? Not to worry. Offering your sandwiches "deconstructed" (our 5 compartment lunchbox is perfect for this), puts them on the road to one day having a go at something like this. When kids are familiar with all the individual components of a sandwich like this, they are more willing to try them altogether.
For all those older kids or adults who are ready to take our on ultimate salad sandwich, pack in it our 2 compartment lunch box which fits a larger range of bread sizes and perfect for those who like a more simplified lunch option of sandwich and snack on the side.
Ingredients Serves 1
1/4 avocado
1 tbsp hummus
2 slices wholegrain bread (we used Helgas)
1/2 carrot, grated
1/2 beetroot, grated
1 tomato, sliced
2 lettuce pieces
1/4 cup alfalfa sprouts
1 cheese slice
Salt and pepper, to taste
Method
1. To assemble the sandwiches, mash avocado with a fork and spread onto one slice of bread, then spread hummus onto the remaining slice.
2. Layer the carrot, beetroot, tomato, lettuce, cheese and alfalfa on top.
Season with salt and pepper, then top with the remaining piece of bread.
]]>The history of the ANZAC biscuit dates back to basic "oat based soldier cookies" that were made throughout the war to nourish the many soldiers fighting in the field. The basic cookie mixture was full of ingredients that were easy to source and didn't spoil. The anzac recipe has been tweaked overtime and now is commonly known as a mixture of oats, coconut, flour and golden syrup. There are recipes out there catering to all tastes and textures, whether you like them chewy or crunchy!
The fabulous thing about ANZACS is that they freeze well and make a great lunch box addition. Yes they are higher in sugar and fat than some of my other baking, but they still deliver some good nutrition and I have nothing against a tasty little something sweet in the lunch box, everything in moderation.
My Anzac slice recipe is the ideal lunch box addition as you can slice it up to fit whatever sized compartment you're using. I've also added a secret ingredient - weet bix! If you've cooked my recipes before you'll know I love using breakfast cereals. Not only does weetbix give a boost to the fibre, but being fortified with iron with bolstered up the non haem iron content of this recipe too.
Enjoy!
Ingredients - Makes approx. 12 pieces depending on how big slices are cut
2 weetbix biscuits crushed (1/2 cup of crumbs)
1 cup plain flour
1 cup shredded coconut
1 cup brown sugar
1 cup rolled oats
180g butter
1/4 cup golden syrup
1 tsp bi-carb of soda
Directions:
Heat oven to 180 ℃ (or 160 ℃ fan forced). Line a 20cm square baking tin.
In a large bowl combine weetbix, flour, brown sugar, shredded coconut and oats. Mix to combine. In a small saucepan over low heat melt butter and golden syrup. When starting to bubble and in bi-carb of soda and allow to froth. Remove from heat. Stir melted butter and golden syrup mixture through dry ingredients. Turn mixture out into prepared pan and use hands to flatten mixture into pan. Cook for about 30 mins at 180℃ (or 160℃) fan forced or until golden brown on top. Allow to cool completely before slicing and freezing. Freezes for up to 3 months.
]]>I'm never one to hide veggies in dishes from my kids. If the kids work out what you've hidden, you can really loose their trust, meaning that they become more fussy and more suspicious about the foods you're putting in front of them.
I created this sheet pan recipe so that you can easily slice it up to fit any lunch box compartment that you might be using.
Sheet Pan Chocolate Zucchini Cake
Ingredients
1.5 cups finely shredded zucchini (about 1 very large zucchini or 2 smaller ones) and juice squeezed out
1/2 cup brown sugar
1/2 cup castor sugar
1/2 cup coco powder
1 cup self raising flour
1 tsp baking powder
1/2 cup light olive oil (or a neutral flavoured oil like canola - Extra virgin olive oil is too over powering for this recipe)
2 eggs
Choc-chips to decorate
Directions:
Line a baking tray (we used a 30 cm x 18 cm tray, any larger and you won't have enough batter). Heat oven to 180 ℃ or 160 ℃ if fan forced.
Add sugars and oil into the bowl of your electric mixer. Beat to combine. Crack eggs into bowl and continue to beat until creamy looking. Sift in flours, coco powder and baking powder and fold through the wet ingredients. Add in zucchini and stir through batter.
Pour onto prepared baking tray and scatter with choc chips. Cook for about 25 mins at 180 ℃ or until a skewer comes out clean when inserted into the cake.
Allow to cool then slice into appropriate sizes for your lunch box. Freezes for up to 3 months. Or store in a an air tight container on the bench for up to 3 days.
]]>
Apple & Cinnamon Pikelets - Makes between 20 - 30 small pikelets
Ingredients:
1 medium or two small (lunch box) sized apples - peeled and coarsely grated
1/2 tsp cinnamon
1 cup plain flour
1/2 cup wholemeal plain flour
3 tsp baking powder
1 rounded tablespoon of castor sugar
pinch of salt
45g of melted salted butter
1 egg
1 1/4 cup of milk (we used reduced fat cows milk)
Directions:
Sift flours together into a large bowl. Add baking powder, sugar, pinch of salt and cinnamon and mix to combine. Crack egg into dry mixture, then add milk and melted butter. Whisk slowly to incorporate wet ingredients without getting lumps. Continue to mix until well combined. Stir through grated apple and let sit for 30mins before cooking.
Over low - medium heat melt a small amount of butter in a frying pan. When hot add a small scoop of pikelet mixture to your frying pan and cook until bubbles start to appear on the surface (about 3 minutes). Flip pikelet and cook for a further minute until underside is browned.
Eat straight away or freeze for up to 3 months.
Send in the lunch box to school sandwiched with a little butter or margarine or use our mini snack pot to send some maple syrup for dipping into.
Enjoy.
]]>
As a paediatric dietitian here's something I've noticed too... Here in Australia parents are very good at introducing nuts or nut butters to their infants and toddlers, but because schools are mostly nut free, nuts start to become omitted from kids diets around the time they start school.
Nuts (and nut butters) are an amazing source of nutrition including protein, fibre healthy fats and minerals like iron and zinc. Regular consumption of nuts has also been linked to preventing type 2 diabetes, reduced cancer risk, improve brain health, as well as a decrease in the risk for depression. Most of these benefits are gained by regularly consuming 20 - 30g of nuts (a small handful or the equivalent in nut butters).
If you can't send nuts to school never fear these cookies make a great afternoon snack. Team them with some fruit and you have a great after school snack ready for those hangry kids. Hint - you'll want to make a double batch of these, they are sure to disappear fast.
Easy Peanut Butter Cookies - makes 20
1 cup of quality peanut butter (we used Mayvers)
3/4 cup brown sugar
1/4 cup plain flour
1/2 tsp bicarb
1 egg, beaten
3/4 cup of choc chips
Line a baking tray with grease proof paper and heat oven to 180 degrees C or 160 C (fan forced)
Add all ingredients to a large bowl and mix to combine. Moisten hands with water to help prevent mixture from sticking then using hands roll into small balls. Flatten with a fork. Cook for 10 - 12 mins at 180 C (or 160 fan forced) or until lightly golden.
Store in an airtight container or freeze for around 3 months.
Cookies will bery very soft when taken out of the oven but will harden as they cool.
]]>
Ingredients:
1 cup self raising flour
1 cup wholemeal plain flour
2 tsp baking powder
1/2 cup brown sugar
1/4 cup castor sugar
150g frozen raspberries
3/4 cup cows milk
1 egg
1 tsp vanilla bean paste
80g butter melted
Directions:
Heat oven to 180 degress celscius and line 2 x 6 1/2 cup capacity muffin trays and 1 mini muffin tray if you choose.
Sift flours and baking powder into a large bowl and stir thorough sugars. In a separate bowl mix wet ingredients together and then tip into dry ingredients and stir well. Spoon into prepared muffin casing.
Cook for 15 - 18 mins at 180 degress for a full sized muffin (or until a skewer comes out clean). If you make mini muffins they'll cook in around 10 mins.
Keep in an airtight container. Can freeze for up to 3 months
]]>
Kids loving picking through a trail mix (yes they'll pick out their favourite treats first, but with a bit of luck you'll find that they enjoy the healthy editions too).
You can pretty much put what you want (and what you have on hand) in a trail mix but some combination of dried cereal, dried fruit, seeds (nuts if your school allows them), coconut chips and few fun editions like mini marshmellows works well. The protein, healthy fats and fibre in a trail mix not only deliver some great nutrition to your kids but will help to keep them full. Here's my go to recipe below.
Ingredients:
1 cup cheerios (or the low sugar variety if you chose)
1 cup Uncle Toby's Squarz
1 cup mini marshmellows
1/2 choc chips
1 cup pepitas
1 cup toasted coconut flakes (Woolworths Macro brand make a great toasted coconut flake with seasalt which is really yummy)
1 cup sultanas or cranberries
Add ingredients to an airtight jar or container and simply shake or stir.
I like to pack this in our mini snack pot as the kids can pop it into their pocket at recess and nibble on it while they play.
]]>
Ingredients: Makes 20 - 25 small sausage rolls
2 x 400g tins brown lentils (rinsed)
1/2 cup store bought caramelised onions (we used Beerenberg brand)
1 carrot peeled and finely grated
1 Tbs caraway seeds, plus extra for the top
1 cup bread crumbs
200g crumbled firm feta
1 egg, plus 1 extra egg for egg wash
salt & pepper
4 sheets of store bought frozen puff pastry
Directions:
Heat a fan forced oven to 200 degree C.
In a large bowl add your two tins of rinsed lentils and mash gently with a potato masher. Add your grated carrot, breadcrumbs, 1 egg, caramelised onion, 1 Tbs caraway seeds and feta cheese. Season well and mix.
Cut your puff pastry sheets in half. Using your hands layer the lentil mixture down the middle of the cut sheet being careful not to over fill it. Cut into small pieces and lay on a baking tray. Brush the top of the sausage rolls with the remaining beaten egg and sprinkle with extra caraway seeds. Cook for around 25mins at 200 degrees C or until golden brown on the top.
Cool before freezing. Can be frozen for up to 3 months.
]]>
You can make this filling and keep it in the fridge in an air tight container for around 2-3 days which makes for some speedy lunch box packing!
You'll Need:
Chicken breast poached - to poach submerge a chicken breast in chicken stock, add 2 bays leaves and bring to the boil. Reduce heat to a simmer and leave for about 10 mins. Take off the heat and leave chicken breast in liquid for 30 - 60mins. Remove chicken breast from liquid and shred with a fork. We then further chopped the meat into smaller pieces.
1 stick of celery finely diced
1/4 red onion finely diced
1 TBS dill fronds chopped
2 TBS sunflower seeds
1/2 cup whole egg mayonnaise
Salt + pepper
Directions:
Add all ingredients to a bowl and mix well. Season to taste with salt and pepper.
Assemble your wrap/roll or sandwich. We started with a Helga's wholemeal wrap, then layered some baby spinach (this acts as a layer between the wet filling and the wrap, stopping it from going soggy), a strip of crunchy dry cured and smoked bacon and finally the chicken filling. To hold it altogether and make for easier eating come lunch time I like to hold it altogether with some brown baking paper, but a wrap band or beeswax would work too.
]]>