I love these healthy lunchbox ideas from Sarah Wilson’s book ‘I Quit Sugar For Life’ With our busy lives it’s so easy to wrap a sandwich in some foil and send them on their way with an apple ad a packet of crisps, but Sarah’s ideas are really inspiring and although some of them are quite time consuming, a lot of them really aren’t. This is a fabulous post and I hope it gives you some good pointers for the new school year.
Makes About 5 Cups
Preheat the oven to 120°C and line a baking tray with baking paper. Combine all the ingredients except the egg white and tamari in a large bowl. In a small bowl, whisk together the egg white and tamari, then pour over the nut mixture and stir until combined. Spread the mixture out evenly on the prepared tray. Bake for 25 minutes, stirring at the 10-minute mark. Remove from the oven and allow to cool completely.
- 3 cups coconut flakes
- 2 cups mixed almonds, cashews, pecans, walnuts and pepitas (preferably activated), roughly chopped
- 2 tablespoons chia seeds
- 1 tablespoon curry powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 teaspoon onion or garlic powder
- 80-100 g coconut oil or butter, melted
- 1 large egg white
- 1 teaspoon tamari
Lush Variation – Cheesy Granola
Omit the coconut flakes and curry powder and add 1 tablespoon of chopped thyme, 2 cups of rolled oats, and ? cup of finely grated cheese (gruyere is the go).
Cucumber Laughing Heads
Cut a cucumber in half lengthways and scoop out the seeds with a spoon. Fill one ‘tunnel’ with Homemade Cream Cheese and the other with a thinner layer of ham. Press the two layers together, then slice carefully into 3-cm rounds. Place two capers on the cream cheese layer for eyes.
Pour 1/4 cup of popcorn kernels into a brown paper bag and add a 1/2 tablespoon blob of coconut oil or butter. Shake and seal the bag by twisting it at the top. Microwave until there are 2 seconds between each pop.
KFC Kid-Friendly Chicken
- ½ cup buttermilk
- 1 tablespoon Dijon mustard
- 8 chicken drumsticks or chicken thighs
- ? cup plain flour, coconut or gluten-free plain flour
- 1 teaspoon baking powder
- 2 tablespoons sesame seeds
- 1½ teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon finely ground sea salt
- 1 teaspoon finely ground black pepper
- olive oil cooking spray (optional)
MUSHY EXTRA GREEN PEAS
- 2 medium potatoes, peeled and cut into quarters
- 1 cup frozen peas
- 2 cups thawed Par-Cooked ‘n’ Frozen broccoli florets
- 5 mint leaves, finely chopped
- 2 tablespoons olive oil or butter
- sea salt and freshly ground black pepper
- 200g undressed coleslaw mix or shredded red
- cabbage mixed with 1 carrot, cut into thin batons
- 4 green shallots or ½ small red onion, finely sliced
- Whey-Good Mayo
- ½ quantity of Cauliflower Cream
- ? cup grated Cheddar cheese
Prepare the chicken by whisking the buttermilk with the mustard in a large glass bowl until well blended. Add the chicken and turn to coat, then cover and marinate in the fridge for at least 30 minutes and up to 8 hours.
Preheat the oven to 200°C and line a baking tray with baking paper. Throw the flour, baking powder, sesame seeds, paprika, garlic powder, salt and pepper into a medium zip-lock bag. Shake 1 or 2 pieces of marinated chicken at a time in the bag, until coated. Shake off excess flour and place the chicken on the prepared baking tray. Spray the chicken pieces lightly on both sides with olive oil spray if you like. Bake until golden brown and no longer pink in the centre, about 30 minutes for the thighs or 45 minutes for the drumsticks.
While the chicken is cooking, make the green mash by placing the potato in a saucepan of cold water over high heat. Bring to the boil, then reduce to a rolling simmer and cook for about 10 minutes, or until the potatoes are tender. Add the peas and broccoli, and cook for another 3 minutes, then drain and add the mint and oil or butter. Mix well, then mash the lot using a fork. Season with salt and pepper.
Prepare the slaw by combining the coleslaw, shallots or onion and mayo in a bowl. To make the gravy, mix the hot Cauliflower Cream and cheese with a fork in a small bowl until the cheese has melted through.
Serve the KFC with the mash, gravy and slaw.
SOLO COOKERS: Tote drumsticks for lunch the next day and freeze any extra portions of cooked chicken for 2-3 months
DAIRY-FREE: For a dairy-free marinade, mix together 6 cups of water, 2 tablespoons of sea salt and 1 tablespoon of Dijon mustard. Add the chicken, cover with aluminium foil and marinate in the fridge for 4 hours. Drain and follow the recipe as normal.
Green Slime Smoothie
Blend 1 cup each of baby spinach leaves, milk (any kind) and frozen strawberries with 1 frozen banana and 1/4 cup almonds soaked overnight in cold water (or almond meal) in a high powered blender until smooth and divide between two cups or jars.
By I Quit Sugar