Healthy Lunchbox Tips ·

Healthy Lunchbox Tips


Apple and peanut butter stack

Ingredients:

  • 1 Apple
  • 2 TBSP Peanut butter

Method:

  1. Cut the apple into quarters and cut away the core, then cut the apple into slices.
  2. Spread peanut butter onto each apple slice and stack them on top each other.
  3. Serve immediately.

Stuffed Sweet Potatoes


Ingredients:

  • 2  sweet potatoes
  • 2 tsp  olive oil
  • 75g  Frozen mixed veg
  • 50g Cheddar cheese, grated

Method:

  1. Cook the sweet potatoes in a microwave for 5 minutes on high, then allow to stand for 1 minute. Cook for a further 5 minutes, then allow to cool.
  2. Cut potatoes in half and scoop out the flesh, leaving a rim of potato around the edge, then mash the flesh together with the oil and keep the skins to one side..
  3. Turn on the grill and heat to medium.
  4. While the grill is heating, cook the frozen vegetables in boiling water for 3 - 4 minutes, then drain and mix into the mashed sweet potato.
  5. Fill the potato shells with veggie mash, sprinkle with cheddar cheese and place under the grill for 5 minutes, or until the cheese is melted and golden.
  6. Serve immediately.

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Fruit Medley
If your little one fruit crazy, take advantage and make them this healthy snack.

Ingredients:

  • 1 Apple, chopped
  • 1 Pear, chopped
  • Small bunch  Grapes
  • 1  Naartjie
  • 4 Wooden skewers

Method:

  1. 4 Wooden skewers
  2. You can serve them with yogurt for dipping or let the kids enjoy as is!
Veggie Egg Muffins


Ingredients:

  • 2 sprigs  Spring onion, finely chopped
  • 1 handful  Spinach, chopped
  • 1/2 cup Butternut, finely grated (or leftover roasted squash, cubed)
  • 2  Eggs, lightly beaten
  • ½  cup  Feta cheese
  • ¼  cup  Cheddar cheese, grated

Method:

  1. Preheat oven to 180°C
  2. Combine all ingredients together in a bowl.
  3. Grease a muffin tray and then spoon the mixture into the hollows - you’ll use about 1 tablespoon of batter per muffin.
  4. Bake for 18 - 20 minutes - time may vary depending on the wattage of the oven.
  5. Remove from the oven and set aside to cool for about 5 minutes. Leave them in the muffin tray to allow them to firm up.
  6. Remove muffins from the tray, set aside to cool, then wrap them in tin foil to pop into the kid’s lunch box to enjoy.

Tips:

*Tip these egg muffins can be made in advance and stored in the fridge, in an airtight container for 3 - 5 days.

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