3 Healthy Back-To-School Lunchbox Ideas Your Kids Will Love

Ham Mini Quiche

Makes: 18

• 2 sheets puff pastry
• 80g organic ham off the bone, diced
• 1 small zucchini, grated
• ½ cup tasty or parmesan cheese, shredded
• 4 organic eggs
• ½ cup milk
• Salt & pepper

1. Preheat oven to 190°C fan-forced.
2. Using a round cookie cutter with an 8cm diameter, cut 9 circles from each sheet of pastry. Press gently into the rounds of a muffin tin or patty-pan tray.
3. Spoon ham, zucchini and cheese evenly into each pastry case.
4. Whisk eggs, milk, salt and pepper into a jug and gently pour over filling.
5. Bake for 14 minutes or until puffed and golden.
6. Allow to cool, then add to lunchboxes.

Mini Chia Puddings

Makes: 2

• 225mL coconut milk
• ½ vanilla pod, seeds scrapped
• 2 tsp maple or rice malt syrup
• 4 Tbsp organic chia seeds
• 50g blueberries or raspberries to serve

1. Mix coconut milk, vanilla & syrup together in a bowl.
2. Pour into two jars, leaving 2cm from the top so the chia seeds can expand.
3. Add 2 Tbsp of chia seeds to each jar and gently stir in. Leave to rest for 1-2 minutes then gently stir again. This helps to ensure an even consistency.
4. Place in fridge for an hour or refrigerate overnight.
5. Top with a berries and pack into lunchboxes.

** TIP: Try adding a tablespoon of cacao powder to liquid mix to give the kids a chocolatey treat.

Nut-free Bliss Balls

Makes: 4

• 200g Medjool dates, pitted
• 250g tahini
• 1-3 tablespoons rice-malt syrup, maple syrup or honey
• ¼ teaspoon sea salt
• ½ vanilla pod, seeds scrapped
• ½ cup organic fine coconut, for rolling

1. Add all ingredients (except the fine coconut) to a high-speed blender and process until well combined.
2. Roll mixture into small balls and coat with fine coconut.
3. Place in fridge to set, then pop into lunchboxes.