We all know how challenging it can be to ensure your kids are eating well, especially when they’re at school, so we asked some of our favourite chefs to share some of their delicious recipes which are perfect for popping in the school lunchbox.
pumpkin & cheddar muffins
These savoury muffins are a hit with kids and adults alike. The muffins last two to three days in an airtight container and can also be frozen, so they’re perfect for lunchboxes too.
2 tablespoons olive oil, plus extra for greasing
500 g pumpkin flesh, cubed
1 teaspoon ground cumin
3 free-range eggs, lightly beaten
125 ml (1/2 cup) milk
60 ml (1/4 cup) vegetable oil
225 g (1 and 1/2 cups) self-raising flour
1 teaspoon table salt
100 g (1 cup) cheddar or tasty cheese, finely grated
*Makes 12 muffins
Preheat a fan-forced oven to 180°C (200°C conventional/ Gas 6) and grease a 12-hole (capacity 80 ml or 1⁄3 cup) muffin tin. Put the olive oil into a baking dish and heat in the oven for 5–10 minutes.
Add the pumpkin to the baking dish, sprinkle with the cumin and season with sea salt and freshly ground black pepper. Shake the pan to coat the pumpkin in the seasoned oil. Roast for 25–30 minutes, shaking the pan once or twice during cooking. Once soft and starting to blacken a little in some places, remove from the oven and set aside. Reduce oven temperature to 170°C (190°C conventional/Gas 5).
Combine the eggs, milk and vegetable oil in a large bowl. Sift the flour and salt over the egg mixture and fold in gently to combine. Stir in the pumpkin and any pan juices, mashing the pumpkin slightly, then add the cheese.
Spoon the mixture into the muffin tin and bake for about 20 minutes, until the muffins have risen and are golden. Leave to cool in the tin for 5 minutes then transfer to wire racks to cool further. Serve warm or at room temperature.
Recipe taken from ‘A Moveable Feast’ by Katy Holder available here
macadamia & quinoa anzac biscuits
This spin on the traditional Anzac biscuit is one of our favourite snacks and is a delicious healthy addition to any lunchbox.
1 cup raw macadamias, chopped
1 cup quinoa flakes
2 tablespoons coconut flour
1/4 cup arrowroot
1 cup unsweetened desiccated coconut
1/2 cup maple syrup
1 teaspoon bicarbonate of soda
150 g butter, melted
2 tablespoons boiling water
*Makes 26 biscuits
Preheat your oven to 180°C/160°C fan-forced. Line two large baking trays with non-stick baking paper.
Combine the macadamias, quinoa flakes, flour, arrowroot and coconut in a bowl.
Whisk the maple syrup, bicarbonate of soda, butter and boiling water in a jug, then pour over the dry ingredients in the bowl. Mix together until well combined.
Spoon 1 tablespoon measures of the mixture onto the prepared trays 6 cm apart, then flatten them slightly with the prongs of a fork. Bake each tray for 8–10 minutes or until golden. Cool on the trays. Serve warm or at room temperature.
Recipe taken from ‘Clean Living Fast Food’ by Luke Hines & Scott Gooding available here
chicken & avocado Rolls
One of the all time lunchbox staples, this Chicken and Avocado roll is seriously tasty and sure to keep the kids satisfied at lunchtime.
1 cup sliced cooked chicken
1/3 cup chopped coriander
2 tablespoons chopped mint
2 teaspoons lemon rind
1 tablespoon lemon juice
1 tablespoon grapeseed oil
2 Gluten free rolls
1/2 sliced avocado
1 sliced cucumber
1 sliced carrot
*Makes 2 rolls
Combine 1 cup sliced cooked chicken, 1⁄3 cup coarsely chopped fresh coriander, 2 tablespoons coarsely chopped fresh mint, 2 teaspoons finely grated lemon rind and 1 tablespoon each of lemon juice and grapeseed oil in a small bowl; season.
Cut two gluten-free rolls in half.
Spoon chicken mixture equally over roll bases. Top roll tops evenly with 1⁄2 medium thinly sliced avocado and 1 each medium lebanese cucumber and carrot sliced into ribbons. Sandwich bread rolls together to serve.
Recipe taken from Womens Weekly ‘Eating Well’ available here
prosciutto-wrapped frittata muffins
Quick and easy, these yummy little muffins are packed full of hidden vegies, making them a nutritious lunchbox the kids will love.
2 tablespoons coconut oil, plus extra for greasing
1/2 finely chopped onions
2 crushed garlic cloves
6 swiss brown mushrooms
1/4 red capsicum, finely chopped
1 tablespoon chopped flat leaf parsley
1 handful chopped baby spinach leaves
Himalayan salt & freshly ground black pepper
3 tablespoons nut milk or coconut milk
2 tablespoons coconut flour
12 slices prosciutto
8 cherry tomatoes, cut into 5mm thick slices
simple garden salad
*Makes 12 muffins
Preheat oven to 175ºC. Grease a 12-hole muffin tin with a little coconut oil.
Melt the coconut oil in a large frying pan over a medium heat. Add the onion & garlic and sauté for 2 minutes. Stir in the mushrooms and capsicum and sauté for a further 3 minutes, or until tender. Add the parsley and spinach and cook until the spinach is just wilted. Season with salt and pepper and transfer the cooked vegetables to a colander to drain off the excess liquid.
Crack the eggs into a large bowl and whisk with the nut or coconut milk and coconut flour. Season with salt and pepper, add the cooked vegetables and mix until well combined.
Line each muffin hole with 1 slice of prosciutto, covering the base and sides completely. Spoon in the frittata mixture until level with the rim of the tin. Top each muffin with 2 slices of cherry tomato.
Place the muffin tin in the oven and bake for 15-20 minutes, or until the muffins have risen and a metal skewer inserted in the center of the muffin comes out clean and dry. Remove from the oven and allow to cool in the tin for 2 minutes before turning out onto a wire rack to cool completely. Serve hot with a garden salad or chill and use for school lunches. Store in an airtight container in the fridge for 2 days.
Recipe taken from ‘Family Food’ by Pete Evans available here