Do you find it boring preparing your child’s school lunches each day, and simply varying the sandwich-fillers that they will eat? Do you wish to guide your child away a little bit more from grains as you have found such improvement in yourself, now that you have gone grain-free?
I do. But I am realistic and know that it is much more achievable for us to go grain-free than our kids, so my goal for them is just to ‘reduce grain’. When I go to automatically make something, like yet-another-school-sandwich, I ask myself, “What could I make instead?’.
Sandwiches might seem easy, but they still take time in the morning. It is much more time-efficient to make recipes in bulk and freeze- then at lunch-box assembly time all you have to do is grab and drop. Almost as easy as the packaged-food grab and drop!
This is one of the recipes I have created that one of my children like in their lunchboxes (I’m not going to pretend that they both like everything I make!). Of course, I had to make them a little bit fun and give them a cool name, and now they are a winner. Change them up depending on what your kids like/don’t like- we all know they each have particular tastes. Unfortunately even within the same family!
- 8-9 eggs (depending on size)
- dash of milk (almond, rice, cow)
- 2 zucchini
- 2 small or 1 large carrot
- 1 beetroot
- salt and pepper
- mustard or pesto or herbs or tomato sauce
- parmesan, grated (optional)
- ** For this recipe you will need a vegetable spiraliser.
- Grease or line a 12 cup cupcake tray or 2 x 12 cup mini muffin trays.
- Preheat the oven to 175C/165C fan-forced.
- Spiralise the zucchini, beetroot and carrot.
- In a separate bowl, beat the eggs, milk, salt, pepper and flavour of choice (I used seedy mustard).
- Using your fingers, layer each spiralised vegetable, eg carrot then zucchini then beetroot inside each muffin cup.
- Pour egg mixture over the top until it almost covers the vegetables.
- Sprinkle with a little grated Parmesan (optional).
- Bake in oven until a skewer inserted comes out clean- about 20 mins for mini and 30 for muffins.
- Once cool, eat, freeze or store in fridge for 5 days.