School Lunches Part 1

Well its that time of the year again, nearly time for school to start! 

I believe healthy kid's lunches and snacks are ESSENTIAL; they need healthy filling food to keep their energy up and their brains going! There are too many children at kinder and schools who dont eat enough (if any!) fruits, veggies and whole grains.
After school has started i will post part 2 of this blog post, with more ideas and photos but here is a list of what will be going in my not-so-little man's lunchbox! Recipes with '#' next to them are in my e-book. If your school has a nut ban, just omit nuts :)

• A sandwich made with rye bread. NO butter or margarine, unnecessary fat/preservatives for a teeny tiny bit of extra taste. Use avocado instead if you like :) Fillings will depend on your child's taste but my son's faves are:
• Low fat ham/turkey, low fat cheese, grated carrot and lettuce (& any other salad you or you child like!)
• Hard boiled eggs and lettuce
• Cheese and vegemite (vegemite isnt 100% clean but my kids still have it in moderation)
• Low fat ham, low fat cheese and tomato
• Natural peanut butter (found at the health food section of the supermarket or health food shop)
• A low fat ham/turkey and salad wrap made with a rye wrap

 Some snacks could be:

• Quinoa Veggie Muffins #
• Veggie Frittat
• Greek yoghurt (i drizzle a little bit of agave/honey/vanilla essence in mine and mix)
• ANY fruit & veggies; apples, strawberries, oranges, mandarins, grapes, peaches plums, carrot sticks, celery sticks, cucumber... or anything else you child likes. Can also send some clean dip
• Nuts
• Sultanas (these are quite high in natural sugar so possibly not the best for everyday)
• Coconut balls #
• Banana bread #
• Clean crackers #
• Clean muffins #
• Clean cheese and vegemite scrolls
• Home made muesli bars
• Wholemeal rice cakes with vegemite/low fat cheese/tomato/avocado

Quiche Cups

A hit with the kids too, great for lunches and snacks!

 Ingredients

10 egg whites
2 full eggs
1 cup of light grated cheese
Rye wraps or wholemeal tortillas cut into squares (size will depend on your muffin tins, they will need to cover sides of tin)
Any grated/finely chopped veggies you like, i used onion, capsicum, zucchini, carrot and broccoli. Light ham or finely shredded cooked chicken would taste great too!

Method
1. Pre heat oven to 180 degrees celsius. Whisk eggs in a large bowl.
2. Place your chosen veggies and cheese in the bowl, mix well. Season with salt/pepper/herbs of choice, i used rock salt, pepper and garlic
3. (If using tortillas) Put squares in the microwave for 10 secs or until just warm (so they are more flexible, rye wraps should be flexible enough already)
4. Press squares into muffin tins and spoon egg/veggie mixture in. Place in oven and cook for around 15-20 mins, or until egg mixture is set and edges of wrap are golden brown. Remove from oven and allow to cool! Store in sealed container in fridge