Peanut butter dip
2 apples 1tbsp honey
5tbsp creamy peanut butter 1/4tsp cinnamon
150g full fate Greek yoghurt
Slice your apples into thin pieces and set aside, keeping them cool to prevent them from browning.
Place Greek yoghurt, peanut butter, honey and cinnamon into a bowl and use a whisk to combine them fully. Place the mixture in a small sealed lunchbox and wrap up apple slices to go with it – dip apple slices in the mixture and enjoy!
Popcorn bars
80ml honey 1tsp vanilla essence
1tbsp chia seeds 200g popcorn
30g butter 2tbsp flax seeds
Place popcorn in a large bowl and crush it into smaller pieces.
Heat butter and honey over a stove top in a saucepan and stir them until they melt and combine to make caramel.
Mix in your vanilla essence, chia seeds, flax seed and crushed popcorn, stirring to combine.
Pat the mixture down into a shallow, lined tray and leave to set for 2-3 hours in the fridge. Slice them into bars and send them into school!
Zucchini tots
2 zucchini 2 eggs
2 pinches salt Cooking spray
130g Italian-seasoned bread crumbs 100g grated mozzarella
30g grated Parmesan cheese
Grate the zucchini and season with salt to release some of the water, soaking up the moisture with paper towels.
Place zucchini in a large bowl along with 2 beaten eggs, mozzarella, parmesan and breadcrumbs into a bowl and mix them together to combine.
Roll them into small pieces and place them on a lined tray, spritzed with a little cooking oil, into the oven at 200C for 15-20 minutes until cooked through. Serve with ketchup for extra yumminess!
Yoghurt Bark
Chopped fruit selections – berries, kiwi, banana, mango etc
2tbsp honey 300g plain Greek yoghurt
In a large bowl, mix the Greek yoghurt and honey together until well combined.
Line a large baking tray with parchment paper and pour the mixture into it, making sure it gets into the corners.
Sprinkle chopped fruit evenly into the yoghurt tray and freeze for 2-3 hours and break into pieces to enjoy!
Veggie nuggets
100g broccoli 2 carrots
1 garlic clove 2 eggs
1/2tsp black pepper 1tbsp olive oil
150g breadcrumbs 75g mozzarella cheese
Grate your carrots and place them into a blender along with the steamed broccoli, garlic clove, half your breadcrumbs, 2 eggs, cheese, black pepper and salt. Blend together until broken down.
Scoop out small handfuls of the mixture and roll them into balls, coating them in the remaining breadcrumbs before placing them on a lined baking tray and spritzing them with cooking oil.
Bake at 200C for 15-20 minutes and serve!
