{"id":8035,"date":"2022-09-16T16:52:19","date_gmt":"2022-09-16T14:52:19","guid":{"rendered":"http:\/\/blog.aquacarpatica.com\/english\/?p=8035"},"modified":"2022-09-21T16:49:06","modified_gmt":"2022-09-21T14:49:06","slug":"annabel-karmels-back-to-school-lunchbox-maths","status":"publish","type":"post","link":"https:\/\/blog.aquacarpatica.com\/english\/2022\/09\/16\/annabel-karmels-back-to-school-lunchbox-maths\/","title":{"rendered":"ANNABEL KARMEL\u2019S BACK TO SCHOOL LUNCHBOX MATHS"},"content":{"rendered":"

We\u2019ve teamed up with award-winning child nutritionist Annabel Karmel to help busy mums keep their kids healthy and hydrated this back-to-school season!<\/p>\n

If you\u2019ve already hit a lunchbox lull, check out these five simple lunchbox combinations, which are packed to the brim with goodness.<\/p>\n

From sushi sandwiches to power oat bars, these easy recipes offer something that even the fussiest of eaters will love.<\/p>\n

And don\u2019t forget to pair these lunchtime stars with our non-spill Kids bottles, easy for little hands to hold to keep them happy and hydrated till home time.<\/p>\n

Which one will you make?<\/p>\n

 <\/p>\n

MONDAY<\/p>\n

BAKED VEGGIE FRITTATA WEDGES<\/strong><\/p>\n

\"\"<\/p>\n

Kids\u2019 energy levels flagging?\u00a0 Here\u2019s my oh-so-simple frittata recipe. Eggs are packed with natural goodness and make for a cracking lunchtime boost.<\/p>\n

Prep: 15 mins<\/em><\/p>\n

Cook: 25 mins<\/em><\/p>\n

Makes:16 wedges\u00a0 <\/em><\/p>\n

Ingredients<\/strong><\/p>\n

125g new potatoes<\/p>\n

5 large eggs<\/p>\n

2 tablespoons milk<\/p>\n

65g Cheddar cheese, grated<\/p>\n

1 tbsp basil, chopped<\/p>\n

50g frozen peas<\/p>\n

100g tomatoes, chopped<\/p>\n

Method<\/strong><\/p>\n

    \n
  1. Preheat\u00a0the oven to 180 Fan. Grease and line a 20 cm square tin.<\/li>\n
  2. Cook the new potatoes in boiling water. Drain and roughly chop.<\/li>\n
  3. Beat the eggs and milk together in a mixing bowl. Add the cheese and basil. Add the pea, potatoes and tomatoes and lightly season.<\/li>\n
  4. Pour into the tin and bake for 20-25 minutes until set and pale golden.<\/li>\n
  5. Leave to cool, remove from the tin and slice into small triangles.<\/li>\n<\/ol>\n

     <\/p>\n

    NUT-FREE ENERGY BALLS<\/strong><\/p>\n

    \"\"<\/p>\n

    These no-bake energy balls are nut-free, gluten-free, and dairy-free. They are a great lunch box snack for kids or grown-ups.<\/p>\n

    Ingredients<\/strong><\/p>\n

    125g pitted soft dates, chopped<\/p>\n

    100mls boiling water<\/p>\n

    50g desiccated coconut<\/p>\n

    20g cocoa powder<\/p>\n

    40g pumpkin\u00a0seeds<\/p>\n

    20g sunflower seeds<\/p>\n

    50g raisins<\/p>\n

    3 tbsp maple syrup<\/p>\n

    Method<\/strong><\/p>\n

      \n
    1. Put the dates into a bowl. Add the boiling water and soak for 10 minutes.<\/li>\n
    2. Drain the dates (reserve the liquid) and place the dates into a processor.<\/li>\n
    3. Blend until smooth. Add the remaining ingredients including\u00a0the reserved liquid.<\/li>\n
    4. Process until finely chopped. Roll into balls and coat in extra cocoa and coconut.<\/li>\n
    5. Chill for 1 hour.<\/li>\n<\/ol>\n

      \u00a0<\/em><\/p>\n

      TUESDAY<\/p>\n

      CHICKEN NOODLES WITH GINGER DRESSING<\/strong>
      \n\"\"<\/em><\/p>\n

      Kids\u2019 love oodles of noodles, so why not make last night\u2019s leftovers into a colourful cold noodle salad. This recipe is quick, nutritious, and packed with colourful veggies.<\/p>\n

      Prep: 10 mins<\/em><\/p>\n

      Cook: 15 mins<\/em><\/p>\n

      Makes: 4 portions<\/em><\/p>\n

      Ingredients<\/strong><\/p>\n

      125g medium egg noodles<\/p>\n

      100g soya beans<\/p>\n

      1 red pepper, sliced<\/p>\n

      1 carrot, peeled and thinly sliced into\u00a0thin strips<\/p>\n

      4 spring onions, sliced<\/p>\n

      75g sweetcorn<\/p>\n

      100g cooked chicken, sliced into strips<\/p>\n

      Ginger Dressing<\/u><\/p>\n

      6 tbsp olive oil<\/p>\n

      1 tsp sesame oil<\/p>\n

      2 tsp rice wine vinegar<\/p>\n

      2 tsp honey<\/p>\n

      2 tsp soy<\/p>\n

      2 tbsp sweet chilli sauce<\/p>\n

      1 tsp\u00a0grated fresh ginger<\/p>\n

      Method<\/strong><\/p>\n

        \n
      1. Cook the noodles in boiling water according to the packet instructions, drain and refresh under cold water.<\/li>\n
      2. Cook the soya beans in boiling water\u00a0for 4 minutes, drain and refresh under cold water.<\/li>\n
      3. Mix the noodles, soya beans, pepper, carrot, spring onions, sweetcorn and chicken together\u00a0in a bowl. Measure the dressing ingredients together in a small jug.<\/li>\n
      4. Whisk well. Pour the dressing over the salad before serving.<\/li>\n<\/ol>\n

         <\/p>\n

        WEDNESDAY<\/p>\n

        CHICKEN & VEGGIE STARS<\/strong><\/p>\n

        \"\"<\/p>\n

        For tots and tweens, chicken nuggets are life, right? For a healthy, even tastier version, my Chicken & Veggie Stars make for the perfect healthy hot teatime treat or cool school fuel.<\/p>\n

        Prep: 20 mins<\/em><\/p>\n

        Cook: 18 mins<\/em><\/p>\n

        Makes: 18 stars<\/em><\/p>\n

        Ingredients<\/strong><\/p>\n

        300g minced chicken thigh<\/p>\n

        \u00bd red pepper, finely diced<\/p>\n

        \u00bd carrot, grated<\/p>\n

        \u00bd onion, finely chopped<\/p>\n

        \u00bd apple, grated<\/p>\n

        40g Parmesan cheese, grated<\/p>\n

        30g Panko breadcrumbs<\/p>\n

        1 tbsp fresh sage, chopped<\/p>\n

         <\/p>\n

        Method<\/strong><\/p>\n

          \n
        1. Preheat the oven to 180C Fan. Line a baking sheet with non-stick paper.<\/li>\n
        2. Measure the ingredients into a food processor. Whiz until finely chopped.<\/li>\n
        3. Place a small star cutter on the baking sheet, Fill the star cutter with some of the mixture. Press down to make a neat star, then remove the cutter and repeat.<\/li>\n
        4. Bake in the oven for 15 to 18 minutes until lightly golden brown and cooked through.<\/li>\n<\/ol>\n

          \u00a0<\/em><\/p>\n

          POWER OAT BARS<\/strong>
          \n\"\"<\/em><\/p>\n

          These healthy bars are bound to give your little learner a boost. Packed with oats and seeds, this is one of my favourite ways to pack goodness into an easy-to-eat format.<\/p>\n

          Vegan, egg free<\/em><\/p>\n

          Prep: 10 mins<\/em><\/p>\n

          Cook: 20 mins<\/em><\/p>\n

          Makes: 8 bars<\/em><\/p>\n

           <\/p>\n

          Ingredients<\/strong><\/p>\n

          80g butter or non-dairy alternative<\/p>\n

          60g brown sugar<\/p>\n

          4 tbsp golden syrup<\/p>\n

          \u00bd tsp salt<\/p>\n

          130g porridge oats<\/p>\n

          35g chopped, dried apple<\/p>\n

          35g chopped, dried apricots<\/p>\n

          25g dried cranberries<\/p>\n

          25g pumpkin seeds<\/p>\n

          2 tbsp sunflower seeds<\/p>\n

          25g desiccated coconut<\/p>\n

           <\/p>\n

          Method<\/strong><\/p>\n

            \n
          1. In a saucepan, melt together the butter, sugar, golden syrup and salt.<\/li>\n
          2. Mix all the dry ingredients together in a bowl and stir in the butter and syrup mixture.<\/li>\n
          3. Line and grease a 20cm square baking tin. Spoon the mixture into the tin and press down to level the surface (try using a potato masher to make it easier).<\/li>\n
          4. Bake in an oven preheated to 180\u00b0C for 18 to 20 minutes.<\/li>\n
          5. Store in the fridge and cut into bars before serving.<\/li>\n<\/ol>\n

             <\/p>\n

            THURSDAY<\/p>\n

            SUSHI SANDWICHES<\/strong><\/p>\n

            \"\"<\/p>\n

            Roll up, roll up! My sushi style sandwich rolls will have your little learners longing for the lunch bell to ring! Salmon is a good source of essential fatty acids for brain development, so it\u2019s a packed lunch powerhouse.<\/p>\n

            Prep: 8 mins<\/em><\/p>\n

            Makes: 6 sushi rolls<\/em><\/p>\n

            Ingredients <\/strong><\/p>\n

            2 slices of bread<\/p>\n

            1 x 80g tin of flaked salmon in spring water<\/p>\n

            2 tbsp mayonnaise<\/p>\n

            1 tbsp sweet chilli sauce<\/p>\n

            6-8 batons of cucumber cut into 5cm strips<\/p>\n

            2 tbsp grated carrot<\/p>\n

            Method<\/strong><\/p>\n

              \n
            1. Put the two slices of bread onto a board and remove the crusts.<\/li>\n
            2. Using a rolling pin, flatten the bread until about 5mm thick.<\/li>\n
            3. Mix the flaked salmon together with one tablespoon of the sweet chilli sauce.<\/li>\n
            4. Divide the mayonnaise between the slices of bread and then spoon the salmon along one side of the bread leaving a 1cm border.<\/li>\n
            5. Arrange the cucumber strips and spring onion in a line above the salmon.<\/li>\n
            6. Roll up from the salmon end and press down to seal.<\/li>\n
            7. Trim the ends to neaten\u00a0using a sharp knife, then cut into three sushi rolls each.<\/li>\n<\/ol>\n

               <\/p>\n

              CHEESE & TOMATO MUFFINS<\/strong><\/p>\n

              \"\"<\/p>\n

              After a busy morning, hungry (or should we say \u2018hangry\u2019) tums will snap-up my savoury little muffins. Batch cooking at its best!<\/p>\n

              Prep: 20 mins<\/em><\/p>\n

              Cook: 25 mins<\/em><\/p>\n

              Makes: 12 muffins<\/em><\/p>\n

              Suitable for freezing <\/em><\/p>\n

              Ingredients<\/strong><\/p>\n

              225g self-raising flour<\/p>\n

              1 tbsp chives, snipped<\/p>\n

              1 tbsp basil, chopped<\/p>\n

              5 spring onions<\/p>\n

              70g mature Cheddar cheese, grated<\/p>\n

              20g Parmesan cheese, grated<\/p>\n

              10 cherry tomatoes<\/p>\n

              1 large egg<\/p>\n

              200ml buttermilk<\/p>\n

              75ml sunflower oil<\/p>\n

              Method<\/strong><\/p>\n

                \n
              1. Preheat the oven to 180C \/350 F \/ Gas Mark 4. Measure the flour, chives, basil, spring onion and cheeses into a bowl. Season with a little pepper.<\/li>\n
              2. Mix the egg, buttermilk and oil together in a jug.<\/li>\n
              3. Add the wet ingredients to the dry ingredients and gently mix.<\/li>\n
              4. Line a 12-hole muffin tin with paper cases and spoon in the mixture to each. Top with the chopped tomatoes.<\/li>\n
              5. Bake for 25 minutes until lightly golden.<\/li>\n
              6. Cool on a wire rack.<\/li>\n<\/ol>\n

                 <\/p>\n

                FRIDAY<\/p>\n

                SUPER ORZO PASTA<\/strong>
                \n\"\"<\/strong><\/p>\n

                \u00a0<\/strong><\/p>\n

                Feeling the sandwich slump? Rev up their lunchboxes with my quick and healthy orzo medley. You can also make this as a main meal and save the extras for their packed lunches.<\/p>\n

                Prep: 15mins<\/em><\/p>\n

                Cook: 12 mins<\/em><\/p>\n

                Makes: 4 small portions<\/em><\/p>\n

                 <\/p>\n

                Ingredients<\/strong><\/p>\n

                125g orzo pasta<\/p>\n

                75g broccoli<\/p>\n

                100g cooked chicken<\/p>\n

                150g tinned corn<\/p>\n

                100g cherry tomatoes, halved<\/p>\n

                2 tbsp fresh basil, chopped<\/p>\n

                Dressing<\/u><\/p>\n

                4 tbsp light olive oil<\/p>\n

                1 \u00bd tbsp rice wine vinegar<\/p>\n

                1 tbsp soy sauce<\/p>\n

                1 tbsp honey<\/p>\n

                Method<\/strong><\/p>\n

                  \n
                1. Cook the orzo pasta in lightly salted boiling water according to the packet instructions.<\/li>\n
                2. Add the broccoli for the final 4 minutes of the cooking time. Drain and refresh in cold water.<\/li>\n
                3. Place the pasta, broccoli, chicken, sweetcorn, tomatoes and basil in a mixing bowl.<\/li>\n
                4. To make the dressing, combine all the ingredients in a small container and shake together.<\/li>\n
                5. Put the dressing into small separate container in the lunchbox.<\/li>\n<\/ol>\n

                   <\/p>\n

                  YOGURT, BANANA & CARROT LOAF<\/strong><\/p>\n

                  \"\"<\/p>\n

                  This recipe is the perfect energy boost, and a great way to use up those over ripe bananas. Making this recipe is also a great after school activity for your keen little bakers.<\/p>\n

                  Prep: 15 mins<\/em><\/p>\n

                  Cook: 55 mins<\/em><\/p>\n

                  Makes: 1 loaf <\/em><\/p>\n

                  Suitable for freezing <\/em><\/p>\n

                  Ingredients<\/strong><\/p>\n

                  75g unsalted butter (room temperature)<\/p>\n

                  50g caster sugar<\/p>\n

                  2 eggs<\/p>\n

                  140g self-raising flour<\/p>\n

                  1 tsp baking powder<\/p>\n

                  75g natural yogurt<\/p>\n

                  1 small ripe banana, mashed<\/p>\n

                  100g carrot, peeled and grated<\/p>\n

                  100g raising<\/p>\n

                  1 tbsp flax seeds<\/p>\n

                  2 tbsp pumpkin seeds<\/p>\n

                  Method<\/strong><\/p>\n

                    \n
                  1. Preheat the oven to 180C (fan 160C). Grease and line ta 900g loaf tin with baking paper.<\/li>\n
                  2. Put all the ingredients except the raisins and seeds into a bowl. Whisk until light and fluffy. Stir in the raisins. Spoon into the tin and sprinkle with seeds.<\/li>\n
                  3. Bake for 55 minutes until well risen and lightly golden. Insert a skewer into the centre to make sure it is cooked \u2013 it should come out clean.<\/li>\n
                  4. Leave to cool in the tin for 5 minutes, then turn out and allow to cool on a wire rack before cutting into slices.<\/li>\n<\/ol>\n

                     <\/p>\n

                     <\/p>\n

                    \u00a0<\/em><\/p>\n

                     <\/p>\n","protected":false},"excerpt":{"rendered":"

                    We\u2019ve teamed up with award-winning child nutritionist Annabel Karmel to help busy mums keep their kids healthy and hydrated this back-to-school season! If you\u2019ve already hit a lunchbox lull, check out these five simple lunchbox combinations, which are packed to the brim with goodness. From sushi sandwiches to power oat bars, these easy recipes offer […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.aquacarpatica.com\/english\/wp-json\/wp\/v2\/posts\/8035"}],"collection":[{"href":"https:\/\/blog.aquacarpatica.com\/english\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.aquacarpatica.com\/english\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.aquacarpatica.com\/english\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.aquacarpatica.com\/english\/wp-json\/wp\/v2\/comments?post=8035"}],"version-history":[{"count":5,"href":"https:\/\/blog.aquacarpatica.com\/english\/wp-json\/wp\/v2\/posts\/8035\/revisions"}],"predecessor-version":[{"id":8050,"href":"https:\/\/blog.aquacarpatica.com\/english\/wp-json\/wp\/v2\/posts\/8035\/revisions\/8050"}],"wp:attachment":[{"href":"https:\/\/blog.aquacarpatica.com\/english\/wp-json\/wp\/v2\/media?parent=8035"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.aquacarpatica.com\/english\/wp-json\/wp\/v2\/categories?post=8035"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.aquacarpatica.com\/english\/wp-json\/wp\/v2\/tags?post=8035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}