So I wrote myself a little book. Not just any book but a kind of cool little lunch box book. You see I’ve travelled a fair bit over the 2 years workshops all over Queensland and I’ve met with lots and lots of mums and dads who are kicking butt in their real food journeys but are totally overwhelmed with creating healthy lunches.Let’s face it we are up against the toughest critics, our kids! They are confronted with so much competition in the school yard, sometimes those with the healthiest lunch boxes are treated as the weirdest and then if we can convince them that our healthy lunch box is cool and will be accepted by ever judging peers we then need to combat ever evolving taste buds, the hot Australian sun and a limited amount of eating time before they need to play play play! Finding a perfect balance is tough, and just when you think you’ve nailed it you can guarantee your little cherubs will change it up just to see you squirm! I wrote Lovely little lunch boxes so that I can help. You can pre-order your copy HERE to be the first to get your hands on a copy at a special launch price of just $19.95
Lovely little lunch boxes is about giving your more options and giving you a taste of what we eat between the varying levels of fussy kids in our home. We try to aim for minimal packaging above all things and focus on fresh real food free from gluten and refined sugar but we keep it real and make sure there is always something yummy and in the book you will definetly find a few of those!
Aside from all the delicious food we pop in it’s probably super important to note what kind of lunch boxes we use. The truth is we have an ever growing pile of SO many varieties it’s hard to pick a favourite! I don’t find the lunch box itself so important but what’s inside although we do tend to stick to insulated lunch boxes to keep all the goodies inside nice and cool. We have a bit of an obsession with compartment containers and have been transitioning over to stainless steel (and glass for the teenager) over the last few years. I’m in total love with the Lunchbots selection but 4myearth has recently come on to the scene offering a moveable compartment lunch box container which is pretty awesome as well! We feature that in the book and you can SEE how cute it is! By the way this is a pretty standard lunchbox creation on any given day in our home. The sausages are cooked and cooled sausages from GreenAg turkey, peppermint bliss balls, a boiled egg with some crunchy greens and a few bits of fruit for fruit break. Nothing complicated. Just honest easy food. They can eat this kind of stuff quickly and head straight out to the playground with their mates.
We have a 2 draws full of my 4myearth gear, wraps, snack pockets & food covers in every single design! I have not bought a roll of plastic wrap and snap lock bags in years! We have converted over to using reusable bags and covers because not only are we extremely passionate about reducing the amount of plastic and wierd stuff we throw into the environment but it saves money as well, and the kids feel a little bit cool sporting something unique and cute in the school yard!
Our freezer is forever stocked with mini ice-packs which are an absolute must in the hot Australian summer time. It allows for fresh food to stay cool and crunchy longer and I think we must use them on a boo boo nearly every day at home as well!
In winter purchasing a good quality keep it warm container is a pretty neat idea to open up a whole new world of lunch box ideas. We purposely cook a lot of extras to utilise in lunch boxes the next day, and I assure you, you will be the greatest mum in the whole wide world for offering something yummy and warm on those icy cold school days!
A final word on school lunches, don’t lose to much sleep over them. I can almost guarantee the worry with feeding our kids during school time is heavily weighed on us and less on them. Through 4 school kids.. so far I have encountered so many different eating styles and requirements. While my girls are much more open to spending time on their lunches, regardless of what I pack my 8 year old son just cannot find the time to consume more than a bliss ball and an apple before he needs to get to soccer. It’s a conflict, he’s passionate about soccer and I’m passionate about good food. I spent a long time banging my head into a wall about it but now we just create a bigger breakfast and have a lunch ready for him at 3.15. It works, and it’s not worth the stress ( and the wasted food).
I am so excited to be delivering my first printed book to you guys. Thankyou always for sharing my journey of food and life, I hope I this book delivers in making real food really easy for you and your family.Don’t forget to pop into the Chat group to share your lovely little lunch box ideas, recipes and advice with the Barefoot crew! Enjoy a few recipes from the book below and I would love you to share them with everyone you know!
Progress not perfection. Jen x
2 cups of sesame seeds
2 cups of desiccated coconut
1 cup of honey or maple syrup
2 tablespoons of coconut oil
1 teaspoon of vanilla
50g dark choc to drizzle
In a pot melt honey, oil and vanilla together.
Remove from heat and
add sesame seeds and coconut and mix until everything is wet.
In a shallow lined baking tray spoon mixture into the bottom until covered.pressing down until nice and compact.
Bake at 180 degrees for 5- 10 minutes or until golden.
Place in the freezer for at least 6 hours.
Remove & cut into desired pieces and store in the fridge.
Sweet potato brownies
1/2 cup of coconut flour
2 tablespoons of arrowroot/ tapioca flour
2 teaspoons of bicarb
2 tablespoons of cacao ( or about 4 cocoa)
1 teaspoon of vanilla extract
1/2 cup of honey/ maple syrup
4-5 eggs ( start with 4 if your batter is a little dry add another)
1/4 cup of coconut oil
50 g of dark chocolate
1 cup of cooked, mashed sweet potato
In a bowl mix together dry ingredients.
Melt together coconut oil and dark chocolate on a low heat until just melted.
Add to the dry ingredients along with eggs, honey, and mashed sweet potato.
Line a slice tray with baking paper, and bake in oven at about 175 degrees for about 15 minutes or until the middle springs back
Allow to cool, cut and dust with cocoa (optional)
Easy Egg Muffins
1 cup of diced bacon
2 cups of grated sweet potato
A handful of cherry tomatoes cut in half
Salt & pepper to taste
1/4 cup of home made broth (optional)
Pre-heat oven to 180 degrees.
In a bowl mix together eggs, sweet potato, bacon and salt & pepper, add broth if using.
In a well greased muffin tray or in muffin cases spoon the egg mixture until half way.
Place a cherry tomato on top and bake for 20 minutes or until completely cooked.