Lunch Box Ideas from Checkers. Checkers offers you incredible deals and savings on back to school products, as well as quick and easy but nutritious lunch box ideas for the kids. Lunch Box Ideas from Checkers. In partnership with Real Meal Revolution, the book Raising Superheroes, written and compiled by Prof Tim Noakes, Jonno Proudfoot and Bridget Surtees, offers you nutritious recipes for kids. You can purchase the book Raising Superheroes, at Checkers Hyper. Here are two free recipies from the book.
Lunch Box Ideas from Checkers – 2 quick and easy, nutritious Back-to-School Recipies from the book Raising Superheroes:
RECIPE – TUNA CUPS:
Easy to make, especially if you have leftover sweet potato. We’ve mixed spring onions and lemon zest into our tuna cups, but you can get creative with chopped veggies and other herbs. They make a perfect lunch served with chunky vegetables or a salad!
4 tbsp. melted butter
2 x 170 g tuna in spring water; drained
3 spring onions; thinly sliced
2 tbsp. finely chopped fresh coriander
300 g cooked, mashed sweet potato
1/2 tsp. lemon zest
2 large eggs
A little salt for seasoning
Preheat the oven to 180 °C.
Grease the cups of a 12-cup muffin pan with half the melted butter.
Mix the remaining ingredients together in a bowl and season with a little salt.
Pour the remaining melted butter into the mixture.
Divide the mixture between the muffin cups and flatten each a little using the back of a spoon.
Bake for 25 min. until golden brown and starting to crisp.
Serve with a simple salad of cucumber, tomato and avo, and some crème fraiche.
Tip: Tinned tuna is a brilliant staple to keep in the cupboard for conjuring up those miracle meals in no time at all!
Time: 35 min.
Recipe by: Real Meal Revolution
RECIPE – CHICKEN MAYO AND AVOCADO WRAPS:
With this recipe, the thing to master is the pancake-like wrap itself. It takes a bit of time to work out the consistency, but this is such a versatile staple that it’s worth the effort. We’ve gone for a simple chicken and avocado filling using leftover roast chicken, but you could try almost anything.
For the wraps you’ll need
1/4 cup coconut flour
1/3 cup water
3/4 cup egg white
1/2 tsp. salt
1/2 tsp. mixed dried herbs
For the filling you’ll need
1 cup shredded roast chicken
1/4 cup home-made mayo (view recipe here).
1 stalk celery; finely chopped
1 spring onion; sliced
2 gherkins; finely chopped
1 avocado; thickly sliced
1/2 cucumber; cut into batons
4 baby gem lettuce leaves
Place the coconut flour in a bowl and mix in the water.
Add in the remaining ingredients and blend using a hand blender. Leave to rest for about 5 min.
Grease a medium-sized frying pan and warm over a low to medium heat.
Pour 1/4 cup of the batter into the pan and swirl it around to form a thin layer. (If the mixture is a little too thick, use the back of a spoon to spread it in the pan).
Cook until brown on the bottom and then carefully flip it to cook on the other side.
Repeat with the remaining batter.
Place the chicken, mayonnaise, celery, spring onion and gherkin in a small bowl and mix well.
Spoon the chicken mixture down the centre of the wrap and top with the avocado, cucumber and lettuce.
Roll up the wrap to enclose the filling. Cut in half and serve with a simple salad.
Tip: Other must-try fillings are beef, mozzarella and tomato; and bacon, cheese and even pineapple.
Time: 35 min.
Recipe by: Jonno Proudfoot, Real Meal Revolution.