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Back to school lunchbox recipes..

As lazy summer days slowly melt into autumn, our thoughts are turning away from slow picnic lunches and towards creating speedier packed lunches. Having less time does not have to mean sacrificing taste and interest however, so the Cooking them Healthy girls share with us their top lunchtime picks, focusing on vibrant tastes & colours packed with energy & immune supporting nutrients.

Cooking them Healthy, a website established by Georgie, a Leith's trained chef and cookery teacher, and Jo, a qualified Nutritional Therapist, provides family focused nutritional recipes without compromising flavour or with endless complicated ingredients. Their recipes are quick, effortless, delicious and above all, genuinely good for you. We are sure you will enjoy them.


Crustless Quiches

One of our favourite lunchbox staples is our crustless quiches (also known as mini fritattas). Eggs are nature's fast food and are packed with protein which is key for young growing bodies, as well as helping to keep us feeling fuller for longer.

These take just minutes to make, and really are very easy so are an overall winner! The eggs also provide a welcome energy boost from the B vitamins , perfect for September back to school energy slumps They are also of course naturally gluten-free.

Makes 4

I N G R E DI E N T S

2 eggs

1 tbsp pesto, ideally homemade frozen  (why not try our Supergreens Pesto recipe at www.cookingthemhealthy.com)

30g peas

A couple of florets of broccoli, cut into small pieces

M E T H O D

Preheat the oven to 180C.

Simply mix all the ingredients together and pour into a silicone muffin tin/mould. Don't forget to have it sitting on top of a baking sheet to help prevent it from wobbling. If you don't have silicone muffin moulds you can use normal muffin tins but grease well to help prevent them sticking. Alternatively use cupcake cases to help line your tin.

Place in the oven for 10-15 minutes until cooked through and set. There should be no runniness.

Enjoy hot, warm or at room temperature.

These will keep well in the fridge for a few days and do experiment with different flavours such as feta and red pepper, or asparagus and grated cheddar.

 


Pink Beetroot Dip

Beetroot is packed full of vitamins and minerals including iron for optimal energy levels, as well as immune boosting Vitamin C and antioxidants.

Serves: 4

I N G R E D I E N T S

250g cooked beetroot

3-4 tablespoons Greek yoghurt/natural yoghurt

Salt & Pepper

M E T H O D

Grate the beetroot on the smallest side of your grater so it forms a pulp.

Mix the beetroot with the yoghurt and season to taste. This will last for several days in a jam or kilner jar in the fridge.

Serve with pitta crisps

 

Pitta Crisps

These are a great fibre rich snack and make a healthy alternative to regular crisps, plus they store well in a tin or kilner jar. We have chosen to flavour them with paprika for this recipe, however feel free to experiment – we also love dried herbs, cumin and even cinnamon.

I N G R E D I E N T S

4 wholewheat pitta breads

A few pinches of paprika approx ½ of a teaspoon

Coconut Oil (melted)

M E T H O D

Preheat the oven to 200C.

Cut the pitta breads into strips and open up each strip, tearing into two halves.

Place the pitta bread strips onto a baking tray and sprinkle lightly with the paprika and drizzle with melted coconut oil.

Using clean hands, toss everything together to coat and roast for 10–15 minutes, until golden and crunchy.

Take out and leave to cool.

These will last a good couple of weeks in an airtight container.

 


Honey Flapjacks

Who doesn't love a flapjack? Ours are even more special as they are made without refined sugar, and sweetened with dates and honey. The dates not only provide sweetness but are also rich in fibre and minerals, and the fibre rich oats are packed with B vitamins for a welcome energy boost. These freeze brilliantly too...if there are any left over!

Makes approx 10-15 squares

I N G R E D I E N T S

80g runny honey

200g rolled oats

100g butter (if you like you can use half coconut oil and butter)

100g dates, pitted

60ml warm water

A good pinch of salt 

M E T H O D 

Pre-heat the oven to 180 degrees C and line a baking tray or cake tin (approx 20 x 20cm) with greaseproof paper.

Place the dates in a small bowl, cover with boiling water and allow to    soften for several minutes. 

Next, add the butter and honey and stir to dissolve, and then carefully    puree with a hand blender.

Add a pinch of salt to the mixture and stir through the oats.

Pour the honeyed oats into the prepared tin and pat down to approximately 1 inch thickness. (They hold their shape well when cooking so it's fine if the tin is too big.) Cook for 20-25 minutes until golden brown.

Allow the flapjack to cool and then cut into square.

 

For more delicious recipes from the Cooking them Healthy team, visit www.cookingthemhealthy.com

Tags: lunchbox
Posted on 07th September 2015 by Hush

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