Here are some great lunch and snack options:
lunch
Monday

Wholemeal sandwich with roast chicken, lettuce and avocado

Hummus with carrot and celery sticks

Container of grapes and strawberries

Small tub of strawberry Jalna yoghurt

Small healthy banana wholemeal muffin

Bottle of water

Tuesday

Individual vegie frittata (leftovers make great lunches)

Container of salad vegies – cherry tomatoes, cucumber, celery and cheese cubes

Nectarine and banana

Hummus with plain rice crackers or wholemeal crackers

Almonds, pumpkin seeds and dried apple

Bottle of water

Wednesday

Wrap with turkey, avocado, lettuce and mango chutney
Container of rockmelon and watermelon

Small tub of berry Jalna yoghurt

Small wholemeal date scone
Carrot sticks

Bottle of water

Thursday

Wholemeal sandwich with egg, healthy mayo (Greek yoghurt and wholegrain mustard) and lettuce

Apple and orange

Air popped popcorn with sunflower and pumpkin seeds, sultanas and dried apricots

Container of cottage cheese and celery sticks

Crunch nut muesli bar (homemade see recipe below)

Bottle of water

Friday

Multigrain roll with cheese, lettuce, carrot and cucumber

Banana and kiwifruit

Small tub of vanilla Jalna yoghurt

Air popped popcorn

Small packet of sultanas

Bottle of water

 

Crunchy nut muesli bar (PROTEIN, GOOD FAT AND COMPLEX CARBS)

These nutritious muesli bars are packed with protein, beneficial fats and complex carbohydrates to keep kids going throughout the day.  The puffed rice and nuts give them a light, crunchy texture:

83ml 1/3 cup light olive oil

125ml 1/2cup raw organic honey

125ml ½ cup almond butter or tahini

2 cups (200gm) rolled oats

45gm puffed brown rice

1 cup crushed nuts (almonds, cashews, hazelnuts, walnuts or pecans)

2 tbs sun-dried sultanas

Preheat oven to 160 degrees.  Line a slice tray with baking paper.  Melt oil, honey and almond butter in a small saucepan on medium heat.

Combine oats, puffed rice, nuts and sultanas in a large bowl.  Pour honey mixture over oats mixture and stir until oats are well coated.  Pour mixture into tray and press down firmly.  Bake in oven for 30 minutes.

Leave to cool, place in the fridge for 30 minutes, and then cut into bars.  Store in airtight container in the fridge.

 

 

Written by: Vicki Grasso

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