Tag Archives: flour

Lunch box ideas?

School lunch box ideas.

With the school term fast approaching I’ve been thinking of different foods that I can use in my little mans lunch box that are nutritious and yummy.

He is a very fussy eater so coming up with different food ideas that he won’t get ‘bored’ of but foods that will also sustain his hunger, give him energy, are healthy options and are a nice variety.

He is only 3 but is very picky. He used to be a great eater and ate everything I have him, right up until he was about 2.5 years old. Then, like a switch, he ‘didn’t like anything’.

I try many options in his lunch box but the majority of the time, the lunch box comes back with the prepared food still not touched. Such a waste of good, wholesome healthy food.

I’ve tried asking him what he would like to eat. He still won’t eat it. I end up packing things that I know he will eat. Not always the healthiest options but he will eat it.

It makes me question, is it better to feed them what they like and want knowing it will get eaten?

Or pack him what I think is a better and healthier option knowing that it may possibly come back home untouched and know, my little guy went hungry as he didn’t like what was prepared for him?

He isn’t one of those children that sees other children eat and decided he wants to eat the same. He isn’t swayed by peer pressure. He is very head strong and is very confident.

So below are some options that I pack for my little guys preschool lunch box. I’d love to hear what you pack in your little ones lunch boxes.

Vegetable pancakes –
Yes I purée vegetables and put it in a pancake mix then make ‘regular’ pancakes. Great way to hide vegetables as my little man loves pancakes but ‘doesn’t like vegetables’.

Cereal –
I pack either Nutri grain or mini wheats. Yes I know they have sugar, but not as much as Cheerios or fruit loops and many other cereals. My little man will eat both and it’s a good easy way to get him to eat whole grains.

Crackers –
I make home made ones with my ThermoMix, they are quite healthy and really tasty. He eats them plain. If I have made a batch I will pack brown rice crackers or vita wheats. Again he eats them plain. Another easy way to have him eat while grains.

Cheese sticks –
A good source of dairy and protien and they keep well. If I have no cheese sticks I will cut up cubes of cheese. Full day of course.

Yogurt squirts –
I pop these in the freezer the night before school to ensure they stay cold for his lunch box. He will only eat vanilla and that’s fine. It’s another way to get dairy in his lunch box and brewing a squeeze pack, no mess and no need to pack a spoon.

Fruit squeeze pack / jelly squeeze pack –
I know some of you will think SUGAR but, I go for the lowest with no added sugar. He refuses to eat solid fruit even if I cut it up, so this way he is still getting fruit, some fibre and it’s a ‘sweet treat’.
I have tried making my own and using the refillable squeeze packs but he won’t touch them. I’m happy to buy them as its something I know he will eat.

Left over cold meats –
Example of i make mini meatballs for dinner, I will cook extra and pop those into his lunch box. He happily eats them cold. Or an extra sausage. Again if u cut it up he will eat it cold. Or even chicken tenders or home made chicken nuggets. So easy to make, good source or protein and iron and he will eat them cold.

Cold pasta –
Befor you think I’m nuts, it’s easy. I cook either shells or spirals, let them cool and put some in his lunch box. He likes cold pasta. I usually do while grain pasta or spinach. He won’t eat the ‘red’ but I find he doesn’t mind the ‘green’ or ‘brown’. Good carbohydrates and being low GI keeps his energy levels up.

Banana bread fingers –
He thinks it’s cake 😉 occasionally he will eat it. Plain though, no butter and it must be cut in rectangles. I again make my own in my ThermoMix so has almost no sugar and I again make it on half kamut and half wholemeal flour rather than plain white. Kamut flour is high in protein. You could also use chickpea flour.

An alternate in the banana bread fingers could be mini fruit muffins? If you make them yourself you can cut down in the sugar. I know some may question why cutting down on sugar in children.

Well 1 it rots teeth, 2 it can cause health issues and 3 if sugar is not burnt within the body from activity or exercise its stored as fat and our nation is already overweight. I don’t see I big issue in using either natural sugar sources such as fruit over refined sugar and I also think so much food has hidden added sugar that by cutting down on some can not hurt.

I don’t send my little man to school with muesli bars as its a nut free environment. I also don’t like the idea of roll up as its loaded with refined sugar.

I’d love to hear your ideas for fussy eaters that won’t eat a sandwich or cut fruit and vegetables.

Email me :
Noordinarymummy@gmail.com

Low fat yummy banana muffins!

Banana Muffins!

Easy and low fat!

I can’t remember where I got this recipe from but it’s always been a crowd pleaser and I know they don’t last long!

As a treat I eat mine warm, or slightly heated in the microwave and served with a scoop of vanilla ice cream! Delicious!

Ingredients;
1/3 x cup honey
1/2 x cup applesauce
2 x egg whites
1/4 x cup buttermilk or 1/4 cup skim milk with 1 tbsp lemon juice to sour it
1 x tsp baking soda
1 x tsp vanilla
1/2 x tsp salt
4 x medium ripe bananas pureed until smooth
2 x cups whole wheat flour

Directions;
Combine all ingredients and mix until smooth. Be sure to not over mix, a few lumps are ok.
Pour into muffin tins coated with cooking spray or lined with paper liners until 3/4 full.
Bake at 150 degrees for 20-30 minutes or until toothpick inserted in middle comes out clean.

Parmesan cookies!

Parmesan biscuits!

I made these many years ago and many many times, however have only just found the old hand written recipe. I can’t quite remember where I got the recipe but it has flour on the paper and in parts the paper has gone transparent from the melted butter. The perfect way to tell its a good recipe, it’s been used many times.

These Parmesan Cheese Biscuits are such a tasty (and yet so easy) treat to make for either a cheese platter with a bit of flair or simply to have in your pantry as snacks, or better still pop them in the school lunch box!

They are a golden and buttery, yummy cheesy parmesan biscuit that will be a hit with everyone in your family.

Ingredients

125g Soft Butter (Salted or Unsalted depending on your taste)
175g Plain Flour (White or Wholemeal depending on your preference)
100g Grated or Shaved Parmesan Cheese
Pinch Salt
Method

Place all ingredients into the bowl of a food processor and blitz until a soft golden dough ball starts to come together. If you don’t have a food processor, you could use a hand mixer, a stand mixer or good old elbow grease and a wooden spoon.
Turn the dough onto a gently floured surface (not too much flour or your biscuits will be very dry) and knead for 2 – 3 minutes until the dough is a beautifully smooth ball.

Divide the dough ball into two equal parts and set one aside.

Form one of the dough balls into a cylinder shape – aim for very flat ends and make the cylinder as even as possible all along.

Wrap the cylinder tightly in cling wrap and pop into the fridge for at least half an hour for the dough to become firmer (the butter will harden allowing the cylinder to hold its shape better).

Repeat Step 3 with the second half of the dough.

While the dough is chilling, pre-heat your oven to 180 – 185 degrees celcius (reduce by 10 degrees if you have a fan forced oven).

Once the dough is nice and firm, remove the cling wrap and using a large knife (run it under hot water and then dry on a tea towel between cuts) cut the dough log into 1.5cm rounds.

Place each round onto a biscuit tray on sheets of baking paper.

The biscuits should not spread too much during cooking but allow a little room between each just in case.
Cook for 15 – 20 minutes or until the edges are a beautiful golden brown. Remove from the oven and place on a cooling rack until cool.

Serve warm or cold – on their own or with a lovely soft, gooey cheese and a fruit paste.

Or serve them alongside soup (delicious dippers) or crumble over a salad like a crouton.

Butterfly cakes.

Butterfly Cakes

This recipe is such a favourite of mine. It brings back find memories if making them with my nan in her kitchen when I was about 7 years old.

Sadly nan passed away from cancer when I was 10, that is 24 years ago.

These cupcakes will always remind me of her and her beautiful ways.

Ingredients
280g butter
1 1/4 x cups caster sugar
1 1/2 x tsp vanilla extract
5 x eggs
3 3/4 x cups self raising flour
360ml milk

Filling
2 1/4 x cups thickened cream
3 x tsp icing sugar
1 x cup strawberry jam
Extra icing sugar for dusting

Method
Preheat oven to 190°C.
Line 2 x 12 cup muffin tins with patty pans and set aside.

Cream butter and sugar and vanilla until pale and fluffy.

Add eggs in one at a time.

Slowly add half the flour and then half the milk and then repeat.

Beat with the electric mixer for just enough time for ingredients to be combined.

Divide mixture into patty pans and bake for 13-15 mins.

When the cakes are cool, whip the cream with the icing sugar until it’s thick.

Using a sharp knife, slice out a round disc from the top of the cake.

Place approx 1 teaspoon of jam in each top off the cake and spread with the back of a spoon. Top with a big scoop of cream.

Slice the disc you cut out in half then sit them in the cream. These are the butterfly wings 🙂

Add 1/4 tsp of jam in the centre for decoration.

Quick curried sausages!

What to do with your left over sausages from a BBQ?

Curried sausages!

Quick and super easy!

Approx 8-10 cooked sausages.
1 x tablespoon currie powder
2 x cups chicken stock
1 x tablespoon plain flour
1 x medium sized diced brown onion
Cut your sausages into pieces approx 2cm in length.

Heat a large saucepan with a tablespoon of butter and brown the onion until transparent.

Add the curried powder to the onion coating thoroughly.

Mix the flour into the stock in a separate jug and stir until no lumps.

Add flour and stock mix into the saucepan continuously stirring making sure all ingredients are combined with no lumps. This should resemble a thick soup like liquid.

Add the sausages and let simmer for 10 minutes.

Let sit for approx another 10 mins to thicken prior to serving.

Delicious with either mash potato or brown rice.

Easy Salmon Balls

Well if like me you are constantly trying to come up with some new ideas to give your toddler to eat, this one is easy.

My little guy is very independant and is now only wanting to feed himself, so coming up with healthy options for finger food wasnt easy. Perhaps your toddler is fussy also? Mine is all about texture – he likes to poke everything and only then if he decides the texture is ok, well then he may eat it.

It also helps them to add some fish into their diets. As we all know fish is full of wonderful minerals including magnesium and omega 3 which is great for brain development and also good for the fatty tissue in skin.

Here is a very simple yet yummy recipe that my little one loves – mainly because he can feed himself!

1 x tin red or pink salmon – drained o f brine

1 x medium sweet potato

1 x half cup bread crumbs

1 x tablespoon lemon juice

2 x tablespoons wholemeal flour

1 x quarter cup of cottage cheese

Method –

Chop the sweet potato into cubes and cook until soft then drain water and mash coarsly.

Preheat the oven to 180 degrees

Combine the salmon, sweet potato, cottage cheese, lemon and flour then roll into balls – approx the size of golf balls

After the balls are rolled – roll them in the bread crumbs and make sure they are well coated

Line a baking tray with baking paper then gently place all the salmon balls on the tray evenly spaced

Bake for approx 10 minutes, watching as to not burn turning as they gow golden.