School Lunchbox Recipes
These make the perfect grab-and-go snack for the kids or they can also be added to the lunch box with some greek yoghurt as a dipping sauce. You could substitute for any veg that your kids love like carrot or peeled zucchini if they don't like green!
Time: 1 hour
Serves: 30-40 bites
- 2-3 large russet potatoes, cut in half and peeled
- 1 large broccoli head, chopped into florets
- 1 small garlic clove
- 1/4 cup grated parmesan cheese (optional)
- Olive oil
- Preheat the oven to 180 degrees, line a tray with baking paper.
- Place the potatoes in a large pot and cover them with water. Bring the water to the boil and cook for 20 to 30 minutes until tender but not falling apart. Drain the water and allow the potatoes to cool.
- Meanwhile, steam the broccoli florets in a steaming basket over boiling water.
- Once the potatoes are cool enough to handle, grate with a cheese grater and place in a large bowl
- Place the steamed broccoli into a food processor and blitz until it’s all in smaller pieces, then add broccoli to the bowl with the grated potatoes.
- Add minced garlic and parmesan to the bowl and mix together well.
- Using your hands, create 20-30 bite-size balls with the mixture. Place onto your lined baking tray and into the freezer for 10 minutes to firm up.
- Remove from the freezer and brush with olive oil, then bake the broccoli bikes for 30-40 minutes, until they are browned and crispy.
Healthy LCM Bars
These healthy LCM bars are a winner for the whole family.
- 4 cups puffed rice (brown preferably)
- 2 cups desiccated coconut
- 1/4 cup chia seeds
- 3/4 cup of coconut oil
- 1 cup of rice malt syrup
- 2/3 cup choc chips
- Line a small slice baking tray with baking paper.
- Put all of the dry ingredients in a bowl.
- Melt coconut oil and rice malt syrup in the microwave until melted. Add to dry ingredients.
- Using your hands, mix all of the ingredients in the bowl.
- Press mixture into tray, at least 2cm thick. Place in fridge to harden.
Carrot Cake Bliss Balls Recipe
Meraki's Nutritionist, Tahlia has given our community another great recipe! These are quick and easy and the best thing is, your children can make them with you!
These little guys are perfect for the lunchbox because they’re NUT-FREE! They make the perfect snack as they offer a great source of blood sugar-balancing goodness as well as a wonderful source of Zinc and Selenium - two important minerals for thyroid function. What’s even better about this recipe is that all ingredients can be purchased easily from your local supermarket!
- 1 cup raw hulled sunflower seeds
- 1 cup unsweetened shredded coconut + ⅓ cup for rolling
- ½ teaspoon organic cinnamon
- ½ teaspoon sea salt
- 10 soft Medjool dates, pitted and soaked if they’re very dry
- ⅔ cup chopped carrots
- 2 teaspoons organic maple syrup, more to taste
- In a food processor, combine the sunflower seeds, 1 cup shredded coconut, cinnamon and salt and pulse until it becomes a fine meal.
- Add the dates and carrots and pulse until the mixture combines and sticks together. Taste and add more maple syrup if you would like your bites sweeter. If the mixture is too dry, add more maple syrup; if it’s too moist, add more coconut and/or let the mix chill in the fridge for 20 minutes to firm up.
- Use a tablespoon to scoop the mixture, then use your hands to roll it into approximately 1-inch balls.
Roll in the remaining coconut to coat the outside, if desired.
Store in the fridge in an air-tight container for up to 5 days.