nov 31

Lola’s Lunchbox Lift


Download original Herald Sun article (right click ‘Save Link As…’)

LUNCHBOX #1: Allergy-free Lunch

All recipes gluten and nut free

Green Rice Salad

300g basmati rice, cooked
6 tbs olive oil
2 tbs white wine vinegar
Handful of basil leaves
Handful of flatleaf parsley
4 firm tomatoes, diced
200g feta cheese

Whisk olive oil and vinegar in a bowl and season with salt and pepper. Pour the mixture into a blender, add basil and parsley and combine. Put the rice into a bowl, pour in the herb sauce, add the tomatoes and cheese and stir.


Cinnamon Sweet Popcorn

1/2 cup popping corn kernels
1 tbs olive oil
1 tbs cinnamon sugar

In a large saucepan, heat olive oil, add teh corn, put on saucepan lid and shake occasionally. When kernels stop popping your popcorn is done. Sprinkle with cinnamon sugar, cover and shake again. Cool and place in a brown paper bag.


Sultana + Coconut Biscuits

1 cup sultanas
1/2 cup raw sugar
1/2 cup desiccated coconut
1/2 cup butter, room temperature
Scrappings of a vanilla pod
1 cup gluten-free flour
Pinch of Salt

In a large bowl, combine sugar and coconut, then stir in butter. Slowly add sifted flour and stir until a soft dough is formed, then add sultanas. Cover the dough tightly and refrigerate 2 hours so that it is cold and firm. Preheat oven to 160c and cover a baking tray with baking paper. Scoop your dough into large tsp-sized portions and roll between your palms to create balls. Place balls 5cm apart on the baking tray. Bake for 15-20 mins or until golden.


LUNCHBOX #2: For Super Concentration


Melon Fruit Salad with Yoghurt + Mint

Chopped watermelon, honeydew and cantaloupe
A dollop of natural yoghurt
Sprig of mint, finely sliced

Simply scoop your fruit with a melon baller or dice and pop into a container. Great with natural yoghurt and finely slice mint.


Yummy Chicken Sanga

2 slices wholemeal bread
Enough cooked chicken breast to cover bread
1 tbs avocado
1 tsp mayonnaise
1 cup iceberg lettuce
3 cherry tomatoes

Put sandwich together using avocado and mayonnaise instead of butter. This is a super nutrient-diense meal that will sustain your child’s energy levels and concentration throughout the afternoon.


Mini Blueberry + Oat Muffins

2 cups white spelt flour
1 egg
50g butter
1 cup blueberries
1 cup oats (save a little for the top)
1/4 cup raw sugar
1 tsp cinnamon
1 tsp baking powder
pinch of salt

In a large bowl, beat the eggs and butter, then add raspberries. In a separate bowl, mix all dry ingredients together (spelt flour, oats, cinnamon, baking powder and pinch of salt). Slowly add your dry ingredients to your wet mixture and stir (add water if consistency is too dense). Grease a muffin tray and scoop mixture into individual muffin cups. Bake in a pre-heated fan forced oven at 160c for 20 min. Remove and cook on cake drug.


LUNCHBOX #3: Crowd Favourite!

This lunch box is a real crowd pleaser, but the recipes are super-healthy.


Falafel Wraps

4 cups of cooked chickpeas
1 fresh chilli, seeds removed and finely diced
4 cloves of roasted garlic, chopped
1 tsp grated fresh ginger
2 lemons, squeezed
1 tsp lemon zest
1 tbs ground cumin
1 bunch of fresh coriander / cilantro (or Italian parsley)
Splash of olive oil

Whiz all ingredients together in a food processor, then shape into patties. Pre-heat oven to 180C. Place patties on a tray lined with baking paper and cook for 15-20min. To prevent the falafels from drying out, spray a little olive oil over them. Turn falafels over after 10min. To serve, spread mountain bread wraps with hummus and add lettuce and falafels.


Homemade Salsa + Corn Chips

500g tomato, diced
1 brown onion, chopped
1 green capsicum, diced
1 tbs olive oil
Salt to taste
1 packed natural corn chips

Heat olive oil in a saucepan over a medium heat. Add onion and stir until translucent. Add capscum and cook for 2min or until tender. Stir in diced tomatoes and bring mixture to the boil. Taste and add salt as desired. Reduce the heat to medium-low. Simmer for 15min or until thick. Remove from the heat and cool. Start dipping with natural corn chips!


Super Speedy Apricot Balls

1 1/2 cup dried apricots, finely chopped (go organic if possible)
1 1/2 tbs honey
1 cup shredded coconut.

Place apricots into a bowl with honey and mix. Put shredded coconut on a plate. Roll the apricot / honey mixt into small balls and coat them in coconut. No need to be refrigerated unless it’s hot.