Apple and peanut butter stack
Ingredients:
- 1 Apple
- 2 TBSP Peanut butter
Method:
- Cut the apple into quarters and cut away the core, then cut the apple into slices.
- Spread peanut butter onto each apple slice and stack them on top each other.
- Serve immediately.
Stuffed Sweet Potatoes
Ingredients:
- 2 sweet potatoes
- 2 tsp olive oil
- 75g Frozen mixed veg
- 50g Cheddar cheese, grated
Method:
- 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.
- 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..
- Turn on the grill and heat to medium.
- 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.
- 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.
- 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:
- 4 Wooden skewers
- 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:
- Preheat oven to 180°C
- Combine all ingredients together in a bowl.
- Grease a muffin tray and then spoon the mixture into the hollows - you’ll use about 1 tablespoon of batter per muffin.
- Bake for 18 - 20 minutes - time may vary depending on the wattage of the oven.
- 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.
- 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.
