DRINKS

At school the only juice the students are permitted is sky juice, water, H2O. Here is a really neat idea for your kids drinks during the summer months. Half fill their drink bottle with water, put the lid on and put in freezer lying on its side so the liquid goes from top to bottom. In the morning just top up with more water. Come lunchtime it will have partially melted and will be a nice cold drink for them on a hot day

TOP TIPS

The freezer is your friend, especially if you have more than one child to prepare lunch for.
• Ham or luncheon sandwiches frozen in individual snaplock bags not only save time, but by lunchtime the bread has thawed (no it doesn’t go soggy) and the meat is still cool.
• Many home made baked items can successfully be frozen and thawed, such as YOYO’s, cupcakes, muffins and pikelets. Make in bulk, freeze then pop into large snaplock bags. Getting lunch in the morning can be as quick as a trip to the freezer.
• Yogurt stays fresh if its frozen the night before.
• Uncooked biscuit dough – make in bulk, and only cook what you want. Shape the rest into cylinders, wrap in cling wrap and freeze until you feel like fresh baked biscuits.

Also really helpful is to purchase a "tackle box" from the plastic ware shops and use that as a lunchbox. They have six plus different sized compartments and it makes lunch so much more exciting.

The Edmonds cookbook is your friend. Classics such as the banana loaf recipe make excellent cupcakes, and freeze and thaw beautifully.

There are many kid friendly websites that offer helpful tips on everything, including lunchbox ideas. Just google it. Examples of some helpful websites are:
http://www.kidspot.co.nz
http://www.kiwifamilies.co.nz
http://www.healthyfood.co.nz

Sometimes little surprises and treats can make your childs day – and they don’t have to be sweet (in the saccharine sense!). A little note to say I love you, or praise them for something they did that morning is sugar free, fat free, but full of nutrition for their emotional bank account.




SANDWICH FILLINGS

REF: http://www.kiwifamilies.co.nz

CHEESE +
+ Beetroot
+ Cucumber
+ Lettuce & Tomato
+ Lettuce (or spinach)
+ Pickle / chutney
+ Pineapple
+ Spaghetti
+ Tomato
+ Vegemite/marmite

COTTAGE CHEESE +
+ Asparagus
+ Beetroot
+ Celery
+ Lettuce & tomato
+ Pickle / chutney
+ Pineapple
+ Raisins
+ Spinach & Tomato
+ Vegemite/marmite
+ Watercress

MEAT +
(chicken, luncheon, ham etc)
+ Asparagus
+ Avocado
+ Beetroot
+ Creamed corn
+ Egg
+ Lettuce & Tomato
+ Lettuce (or spinach)
+ Mustard
+ Pickle / chutney
+ Tomato+

FISH +
(tuna, salmon, sardines etc)
+ Asparagus
+ Avocado
+ Beetroot
+ Cucumber
+ Egg
+ Lettuce (or spinach)
+ Pickle / chutney
+ Tomato

EGG +
Asparagus
Avocado
Beetroot
Black pepper
Cucumber
Lettuce (or spinach)
Tomato
Watercress

PEANUT OR ALMOND BUTTER
+ Apple slices
+ Banana
+ Celery
+ Cucumber
+ Honey
+ Jam
+ Raisins



LUNCH BOX IDEAS

FANCY SAMMIES

There is a huge selection of interesting breads and wraps in the supermarkets now. These can be spread with a tangy sauce, filled with julienned vege’s and rolled up or stuffed.

Or just get out some fun shaped biscuit cutters and press out cool shapes instead of just cutting the sandwich in half.

Bagels
Baps
Burrito wrap
Buns
Crackers
Moutain Bread
Naan bread
Panini
Pita bread
Rolls
Sliced bread: wheatmeal
Sliced bread: wholegrain
Tortillas
Yufka

Some low fat healthy combination ideas are:
• Plum sauce with cottage cheese, finely chopped peanuts and julienne celery
• Sweet chilli sauce, cream cheese, shaved ham, julienned carrots and cucumber.
• Strawberry puree and whole banana
• Tomato puree with chilli beans, chopped lettuce, grated carrot and cucumber.
• Good old fashioned asparagus rolls.

VEGETABLES TO MUNCH ON

On their own or with a little pot of hummus or egg plant dip (recipes to follow), or with a little bit of cheese, bite sized vege snacks are a great for kids to get their 5 plus a day in a healthy fun way.

Capsicum slices
Carrot sticks
Celery sticks
Cherry tomatoes
Corn cob
Cucumber sticks
Gherkins

FRUITY IDEAS

While the humble apple is a great lunchbox filler (sturdy and hard to squash), consider cutting softer fruit up and putting it into a smaller container for protection. Berries and kiwi fruit survive very well this way.

Most of these fruits are also available from your supermarket or Fruit World in dried form too. Just watch the sugar and sulphite content.

Apple
Apricot
Banana
Blueberries
Feijoa
Kiwifruit
Mandarin
Nectarine
Orange
Peach
Pear
Pineapple slices
Plum
Raspberries
Strawberries
Watermelon slices

A fruit salad combination is a great lunchbox treat.

LAST NIGHTS LEFTOVERS ARE TODAYS LUNCHBOX TREASURE!

In winter, a warming healthy lunch could be left over soups stored in a kids sized thermos – just watch the temperature.

Cold sausages
Chicken drumsticks
Couscous salad
Fried Rice
Lasagna
Meatballs
Mince (as a sandwhich filling, or super fast mince pies)
Pasta salad
Pizza (recipe to follow for quick pita pizza’s)
Rissoles
Steak cut into fingers
Sushi


NIBBLY BITS

Cheese (sticks, cubes)
Crispy noodles
Crumpets
Corn Thins
Crackers with marmite
Dates
Dried fruit (apricots etc)
Jellied fruit (home made versions are more fun than store bought if the kids help make them)
Large Rice wafers
Little Ripper salamis
Muesli bar (Again home made is a great way to avoid hidden sugar & fat)
Muffin (recipe to follow – these freeze beautifully)
Nuts (almonds, brazil, sunflower seeds)
Popcorn
Pretzels
Raisins
Rice Thins
Rolled up slices of luncheon
Samosas
Scones (sweet or savoury)
Scroggin (small minipak versions are available in supermarkets)
Vege chips (From the bulk bins in most supermarkets)

HOME MADE GOODIES

Pita Crisps
Mini Pizza
Corn Chips
Oaty Chocolate Chip Cake
Pikelets
Pies
Tarts
Muffins
Cake
Biscuits
Fruit Bread
Sushi
Hummus
Muesli Bars





RECIPE SUGGESTIONS

PITA CRISPS

Slice through wholemeal pita so you have two circles. Brush with garlic butter, cut into triangles and bake in a medium oven until crisp.

MINI PIZZA

Slice through wholemeal pita bread to make two rounds.
Drain a can of Italian tomatoes and squeeze out as much liquid as possible.
Spread thinly on pitas and add basil, oregano, mushrooms, spring onions and grated cheese.
Grill until cheese is melted.

SUPER FAST MINI PIES

Preheat the oven to 180-200. Press slices of bread with the crusts cut off into a muffin tray. Bake until crisp. Add left over mince or cheese, onion & spaghetti, refried beans, or just use your imagination. Either warm through to eat straight away, or wait until the cases are cold and add your filling for the lunchbox.

JAM TARTS

Cut out rounds of sweet short pastry, and press into a muffin tray (a good idea to line with baking paper circles which you can reuse over and over). Add your favourite jam, and bake at 180 for 10 minutes.

CORN CHIPS

½ C cornmeal
½ t salt
1C boiling water
3/4C extra boiling water
1t butter
Spices; eg chilli, cumin, garlic powder etc.

Combine cornmeal and salt in a bowl and add 1c boiling water. Add butter and stir until melted. Add remaining water while stirring. Drop teaspoon fulls onto a baking tray covered with baking paper. Bake for 12-15 minutes in a high over (230°C)

OAT CHOC CHIP CAKE

125g butter + ½ tbsp, melted
1 ¾ c + 1 tbsp all-purpose flour
1 tbsp cocoa
1 tsp baking soda
½ tsp salt
1 c oats
1 ¾ c boiling water
1 c sugar
1 c tightly packed brown sugar
3 large eggs whisked together
1 ½ c semisweet choc chips (chopped whitika’s dark choc)
¾ c walnut halves, toasted

Preheat oven to 180

Lightly grease square slice tin with melted butter and shake around the extra flour

Sift together dry ingredients

Place oats in a large bowl and pour over water and leave to stand for 10 mins before adding sugars, eggs and melted butter. Stir before adding dry ingredients and fold together. Then fold in the ¾ choc chips (1c) and pour into the tin.

Top with the rest of the choc chips and walnuts

Bake for bout 40mins, turning ½ way thru to ensure it cooks evenly.

Cool in tin for 20 mins before turning out.


HUMMUS

1 400g tin chickpeas, drained
1/2 a lemon juiced
2 tbsp tahini
2 tbsp chopped parsley
a drizzle of olive oil
1 tsp ground cumin
1 tsp ground coriander seeds
1 clove garlic, crushed
1/2tsp salt
Chuck everything it the bender- thats it.


HUMMUS. (from scratch)

300 g dry weight chickpeas (can weigh them at the supermarket, they're in the bulk bins). Dried is much cheaper than canned.

Put in water with 1 T flour, 1 t baking soda, 1 t salt. Soak overnight, rinse and drain.

Cover rinsed chickpeas in water then cook for 2 hours on *LOW* on stove top, covered without raising lid. Keep 1 cup of the cooking liquid and drain the rest away.

Add 1 cup cooking liquid that you kept, 2-3 lemons (juiced), 3-4 big T of olive oil, maybe half a pottle of tahini (get it at the supermarket next to the hummus) totally optional, a little cumin, salt and pepper. Whiz in blender or with magic stick.

You can also add sundried tomatoes, pan-fried red peppers, parsley, coriander, roast pumpkin or kumara, roast garlic or beetroot, etc in any combo to the hummus to add flavour.

CREAMY EGGPLANT DIP

Wrap an eggplant and microwave it till it's done. Scoop out the flesh and puree in the blender with two tsp olive oil, 2 tbsp lemon juice, 1 ts crushed garlic, salt and pepper and 1 tbsp tahini.


MUESLI CHOCOLATE CHIP BARS

(for those kids who are into the sweet stuff)

1.5 cups muesli
1 c flour
1 tsp baking powder
.25 c cocoa
.25 c sugar
150 g butter
2 eggs
.25 c chocolate chips

Line base of a 28 x 18cm shallow tin with non-stick paper
Put muesli in a bowl. Sift flour, baking powder and cocoa over, then add sugar.
Melt butter, cool, then beat in eggs.
But butter/egg mixture into the dry ingredients and mix in chocolate chips.
Press into tin. Bake at 180 degrees for 20 minutes. Cool for 10 mins before cutting into bars.

NON COOK MEUSLI BARS...

Mix together:
100g butter
3/4 cup brown sugar
1/2 cup honey
1/2 cup peanut butter
2 cups rolled oats
1 cup coconut
1 cup ricebubbles
1 tsp vanilla
1 tsp mixed spice
1 cup currants/sultanas/dried fruit or whatever combination
2 cups cornflakes

Mix together, put in Swiss roll tin, leave to set in fridge, cut to shape and wrap them in tinfoil and put 1/2 in fridge and 1/2 in freezer

You can also shape before setting.

APRICOT MUESLI BARS

3/4 cup dried apricots, chopped
1/2 cup water
150g butter, chopped
3/4 cup brown sugar
1 1/4 cups plain flour
1 1/2 teaspoons baking powder
1 cup rolled oats
1 cup White choc bits
Method:
Preheat oven to 180°C.

Line the base of a 28cm x 18cm x 3cm tin with baking paper.

Put the apricots and water in a saucepan, bring to the boil, simmer until the liquid is absorbed. Remove from heat.

Add the butter and stir until melted. Stir in the brown sugar, cool.

Sift the flour and baking powder together. Add to the apricot mixture with the rolled oats and white choc bits, mix thoroughly, press into the tin.

Bake for 30-35 minutes or until golden brown and cooked when tested with a skewer.

Stand 10 minutes, turn out onto a rack, when cold, cut into bars.

APPLE MUFFINS
Gluten free

2 cups self raising flour
1 teaspoon cinnamon
½ cup caster sugar
1/3 cup (80mL) olive or vegetable oil
1 cup low fat natural yoghurt
2 eggs
1 red apple, grated
½ cup pecans, chopped (or walnuts or almonds)
½ cup dates, chopped
Method:
Preheat oven to 180°C and place paper cases in muffin tray (12 large or 18 cupcake size).

Sift flour and cinnamon into large mixing bowl, add caster sugar.

In a glass jug, measure out oil (to 1/3 cup), add yoghurt (to 11/3 cup) and eggs, whisk to combine.

Pour liquid into dry ingredients and mix until just combined.

Stir in apple, pecans and dates.

Spoon mixture into paper cases.

Bake for 20-25 minutes until a skewer inserted into the muffin comes out clean.

Notes:
If you need to hide the fruit, peel the apple before grating and puree the dates with some hot water to make a paste.
The pecans add a lovely crunch to these muffins, but omit if you are a nut-free household.
This is a great way to use up that challenging-tasting natural yoghurt that you bought in a healthy phase, but is now languishing at the back of the fridge!
Make gluten-free by using gluten-free plain flour (e.g. Orgran) and 3 teaspoons gluten-free baking powder. A smidgeon (about 1/8 teaspoon) of xanthan gum (from health food shops and some supermarkets) gives the ‘gluten-like’ consistency.

Recipe created by Melissa Hughes for Kidspot.

APPLE AND RASPBERRY BREAD
Lactose free, Nut free

2 cups plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ cup caster sugar
½ cup brown sugar
2 eggs, lightly beaten
1/3 cup (80mL) oil
1 teaspoon vanilla extract
2 red apples, grated
1 cup fresh or frozen raspberries
Method:
Preheat the oven to 180°C. Grease and line the base of a loaf pan (mine is 11cm x 21cm).

Sift the flour, baking powder and cinnamon into a large bowl. Stir in the sugars. In a separate bowl, combine the eggs, oil and vanilla. Add to the dry ingredients with grated apple and mix until just combined. Gently stir in the raspberries, the mixture will be quite thick.

Spoon into the loaf pan and bake for 1 hour or until a skewer inserted into the middle of the loaf comes out clean. Allow to cool for 10 minutes, then remove to a wire rack and slice thickly. Serve spread with butter or raspberry jam.

BACON TOMATO AND BASIL FRITTATA
Gluten free, Nut free

1 teaspoon olive oil
6 rashers short cut bacon, diced
1 small onion, finely chopped
6 eggs, lightly whisked
½ cup semi-dried tomatoes
½ cup basil leaves
½ cup freshly grated parmesan
Method:
Heat an oven-proof, non-stick frypan to medium-high heat. Add oil, cook bacon and onion until onion is soft.

Pour whisked eggs into frypan; they should frill up at the edges.

You can add whatever I have in the fridge – leftover roast vegies, frozen peas/corn or cooked pasta. Reduce heat to low and cook for about 10 minutes until the eggs are starting to set.

Scatter tomatoes, basil and parmesan over the top of the eggs.

Use a spatula to loosen the edges of the frittata from the side of the frypan. Heat the grill to high heat; place the pan under the grill to brown the top of the frittata.

To serve, place a plate over the frypan and invert frittata onto plate. Cut into wedges and serve with a green salad.

BASIC VANILLA CUPCAKES

125g unsalted butter, softened
1 cup caster sugar
3 eggs
1 teaspoon vanilla extract
1 ½ cups plain flour
1 teaspoon baking powder
¾ cup (185mL) milk

ICING

50g unsalted butter
2 cups icing sugar
2 tablespoons milk

Method:
Preheat oven to 180°C. Place muffin papers in one 12-hole muffin tray or cupcake papers in two 12-hole cupcake trays. In an electric mixer, beat butter for 2 minutes until pale in colour and creamy. Add sugar one third at a time, beating well between each addition. Add the eggs one at a time, beating for about a minute between each addition. Add the vanilla essence and beat until combined.

Sift flour and baking powder and add half to butter mixture with half the milk, mix until well combined. Repeat with remaining flour and milk.

Fill cupcake papers ¾ full (an icecream scoop is perfect for this). Bake muffin size cupcakes for 20-25 minutes and small cupcakes for about 15 minutes or until a skewer inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely.

Icing
Cream butter until pale and smooth. Add the milk and half the sifted icing sugar. Beat until well combined. Add the remaining icing sugar and beat until mixture is light and fluffy. The mixture should be a spreadable paste; if it is too dry add some more milk, if too wet add more icing sugar.

When cakes are cold, spread generously with icing.

CORN AND CHEESE PIKELETS

2 cups plain flour
1 teaspoon baking powder
2 eggs, lightly beaten
1 ¼ cups milk
1 cup grated cheese
400g can corn kernels, drained
2 tablespoons chopped flat leaf-parsley leaves or chives
2 tablespoons butter, melted
Method:
Sift flour and baking powder into a large bowl.

Combine the eggs, milk, cheese, corn and herbs in a medium bowl.

Pour corn mixture into the dry ingredients and mix with a spoon until well combined, stir in butter and leave to rest for 10 minutes.

Heat a large fry-pan over medium heat, spray with olive oil spray and pour in about 2 tablespoons of batter for each pikelet.

Cook for 2-3 minutes or until bubbles appear, flip over and cook for another 2 minutes.

MINI QUICHES WITH HIDDEN VEG

2 sheets frozen puff pastry
4 eggs
¼ cup milk
½ cup mashed potato
½ cup mashed or pureed carrot
1 cup grated tasty cheese

Method:
Place pastry sheets on a work surface to defrost for 10 minutes. Preheat oven to 180°C. Select a 24 small hole cup cake pan or 2 x 12 hole pan. Cut 12 holes from each pastry sheet with a scone cutter that is slightly larger than the holes.

Carefully push pastry circles into pan (no need to grease). Divide cheese between pastry cases. Whisk eggs and milk together in a jug, then whisk in the mashed vegetables.

Pour egg mixture into pastry cases to just below the top. Keep whisking the mixture to make sure the vegies are evenly distributed. Bake for 10-15 minutes until golden.



PIZZA PINWHEELS

3 ½ cups plain flour
3 ½ teaspoons baking powder
¾ cup milk
3 tablespoons tomato paste
200g ham, sliced
1 cup grated cheese
1 egg, lightly beaten

Method:
Preheat oven to 200°C. Line a tray with baking paper.

Place flour and baking powder in a large bowl and whisk to combine.

Make a well in the centre and gradually pour in milk, stirring with a spoon until a dough forms.

Turn the dough onto a lightly floured bench and knead (about 5 minutes) until smooth.

If the dough is sticky sprinkle with more flour, I had to do this 3 or 4 times, but don’t over do it.

Roll dough into a 20cm x 40 cm rectangle and spread with tomato paste.

Sprinkle with ham and cheese.

Turn the dough so the long end is in front of you and roll up.

Slice into 10-12 pieces and place side-by-side on the tray.

Brush with egg and bake for 25 minutes or until a skewer inserted into a ‘join’ comes out clean.






ALLERGY KIDS


Check out this website. http://www.mfd.co.nz/

It covers diets for people that are milk, peanut, legumes, soya, wheat and egg allergic. These food lists of manufactured foods suitable for those with allergies have been compiled from data supplied by food manufacturers.

While every care has been taken to ensure that information is accurate, product ingredients can change without notice and human errors can occur. The Manufactured Food Database (MFD), the Auckland District Health Board and the New Zealand Food Safety Authority accept no liability for any inaccuracies which may occur. Please always check the label before consuming.

AVOIDING THE NASTIES

There is growing evidence to suggest that some children may be affected adversely by certain additives in pre-packaged food. The following is a list of those that were featured in the Inside New Zealand Documentary (INSERT DOCO NAME) as the best ones to avoid.

PRESERVATIVES

Sulphates 220-228 (may trigger asthma in some people)
Benzoates 210-219
Nitrates 249 – 252

210 Benzoic Acid
211 Sodium Benzoate
220 Sulpher Dioxide
221 Sodium Sulphate
225 Potassium Sulphite
226 Calcium Sulphite
249 / 252 Potasium Nitrate
250 / 251 Sodium Nitriate

SWEETENERS

950 Acesulphame K
951 Aspartame
952 Sodium Cyclamate
952 Calcium Cyclamate
954 Sacharin
955 Sucralose

MSG
(may trigger asthma in some people)

E621 – 635
Can be labelled as:
MSG
Yeast Extract
Hyrdrolised Vegetable Protein
Sodium Caseinate
Calcium Caseinate
Malt Extract
Natural Beef or Chicken Flavouring
Flavour

COLOURS
(with the most known adverse reactions)

102
110
123
4R – 124
127
129
133
142
150
155

Right - so just need some recipe ideas for children with allergies (can you note down what they are free of?)

And some more recipes for lunch box staples if anyone cares to share.

WOW thanks so much

OMG what a star - thanks

Wow, thank you.
Twitch- was just driving behind you!

i haven't been out today?????

Oh someone has a number plat very like yours then.

Great Thanks!!! now just need to find printer

You're fantastic! Our girls are going to love you!

Thanks soooooo much for the great ideas (esp re the healthy sandwich options - I hadn't thought about half of them (OK - well over half!)

Wow ... awesome job, thanks CM!

Waffles are primo when made with gluten free flour - also can make dairy free and include choc chips (Pams). They freeze well and can go into lunchboxes frozen.

Stick a stick into yoghurt before freezing for an instant iceblock (afterschool treat).

Make fruit ice-cubes for the drink bottle - any berries would be good. Maybe lemon and lime as well?

Anything in a bun is good too - you can get a 6 pack of buns for 99c at the end of the day from the supermarket .

Mini pizzas (I'm sure you have) made with any sort of bread base, topped with spaghetti, veges, meat and cheese. Easy to freeze as well.

Mix any left over grated eveges or fruit (like apple and pear) into a mince mix and make wraps, nachos etc.

Make chickpea and pumpkin or kumara patties and use as middle of hamburger buns (although would they be okay cooked, then frozen and packed on the day?). Ditto for mince hamburger patties, so long as the kids don't mind their meal cold LOL.

MC - could you give me the recipe for Waffles with gluten/dairy free options? Also could you give me a recipe for the vege patties? Thanks muchly!!!

Awesome thank you

Just bumping this up...for me.

CM - just spotted your questions now, are you still after the recipes?

yes Please MC

Can I just say this list has been *utterly life-changing*!!!! Thank you!!!!!

bumping as I need some inspiration for Miss 3.5 who has decided not to eat sandwiches at daycare...

Wow! Just saw this thread. What a fab idea to share it CountryMum. Thank you!!!

Wow haven't seen this before and was just thinking the other day what the HELL do I put in lunchboxes when Carlos goes to school next year as he has always had hot food made at daycare

Thanks thanks thanks CountryMum

ooh thanks so much what a life saver, Daisy told me about this thread the other say, such good ideas.

bump

Thanks For thef list its awesome with madame starting school next week


And just wanna say thanks Wendy for making this a sticky for easy finding (I pm'd her and asked if she would mind ;))

BUMPING this up as the new school year is due to start and some may be neeeding inspiration...namely ME!!!

Lots of great ideas! Just wrote myself a list to stick on the fridge for 'stuck' days

A few things not mentioned (I think) are a boiled egg and I sometimes chuck in a couple of cheerio sausages into the pot while they're boiling for lunches too. I bought some fruit muffin splits today for the freezer. I've never bought them before so hope they freeze well and the kids like them. I was just going to butter them and see what happened. Hummus was mentioned, and what I do is give the kids a plastic knife to spread it onto rice crackers. They also love cottage cheese and cream cheese on crackers. Another easy idea is Fruitybix and Cheerios from the cereal aisle and banana chips from the bulk bins.

I'll keep an eye out for more ideas

WOW! Some fabulous ideas here... DD starting school in 9 weeks and I needed some fresh ideas for her lunches! Will be printing these off over the weekend