6 back-to-school tiffin Ideas


6 back-to-school tiffin Ideas

Make sure your kids don't bring their lunch boxes home

By Recipes by: Ritu Chaturvedi, food blogger, www.fussfreecookingblog.wordpress.com.

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Published: Fri 25 Aug 2017, 12:00 AM

Last updated: Fri 1 Sep 2017, 10:55 AM

Fruity Smoothie with Oat Energy Balls
Prep time: 10 mins
Cook time: 10 mins
Serves: 1

For the smoothie:
1 ripe banana
1 apple
½ cup blueberries
1 ½ cup coconut water
1 tbsp honey
Pinch of bee pollen
½ tsp sea salt
4 mint leaves plus extra for garnish
Ice, optional

For the energy balls:
½ cup pecan nuts
1 cup oats
1 tbsp extra virgin coconut oil
2 tbsp honey
¼ cup dry cranberries, roughly chopped
¼ cup chocolate powder
½ cup coconut powder
Pinch of sea salt

Mix all the ingredients for the smoothie together in a blender and pulse till smooth.
Garnish with mint leaves. Pack to go in an insulated bottle.
For the energy balls, heat a pan and roast pecan nuts to roast. Add oats after one minute and roast for a minute. Cool and coarsely grind in a grinder.
Add coconut oil, honey, salt and cranberries.
Add pecan nuts oats, chocolate powder, coconut powder and salt.
Make small balls by hand and pack to go.

Bow-Tie Pasta
Prep time: 5 mins
Cook time: 15 mins
Serves: 1

4 cups water
Salt, as required
2 cups tri-colour farfalle pasta
2 tbsp basil-flavour olive oil
1 tbsp butter
1 ½ tbsp oat flour
¼ cup boiled peas
½ cup milk
1 tbsp Parmesan cheese
1 tbsp cream, optional

Boil water with salt and cook pasta in it till al dente.
Heat a pan with oil and butter; add flour.
Add peas and milk and stir continuously.
Add boiled pasta, grated cheese and cream. Stir for 3 minutes till done.
Allow to cool, then pack with carrots and mango milk.

Cucumber Apple Sandwich
Prep time: 5 mins
Serves: 1

½ French bread
½ green apple, washed, sliced thinly
1 tbsp lime juice
½ tsp honey
1 cucumber, grated
4 tbsp cream cheese
Salt to taste
2 iceberg lettuce leaves
To pack:
1 fresh strawberry flavoured milk
½ cup cherry tomato
½ cup seedless grapes

Cut the bread into 4-inch long pieces and slit from the side.
Toss the apple with lime juice and honey.
Mix cucumber with cream cheese and salt.
Spread it on the bread and arrange apple slices and lettuce leaves on top. Divide the sandwich into two.
Pack with grapes, cherry tomatoes and strawberry-flavoured milk.

Strawberry & Grape Pinwheels
Prep time: 5 mins
Serves: 2

6 bread slices, edges trimmed
7-8 strawberries, thinly sliced
5-6 green grapes, finely chopped
Pinch of salt
3 tbsp cream cheese
3 tbsp apricot jam

Arrange the bread slices on a rolling board and press down lightly with a rolling pin.
Toss strawberries and grapes with salt.
Mix cream cheese and jam together and spread on the slices.
Layer strawberries and grapes and gently roll up the slices. Pack to go.

California Wraps
Prep time: 5 mins
Cook time: 15 mins
Serves: 1

1 ½ tbsp olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 cup soya nuggets, boiled with salted water
2 ½ tbsp tomato paste
1 tbsp BBQ sauce
Salt to taste
½ tsp sesame seeds, toasted
1 tsp organic apple cider vinegar
2 fajita wraps
4 lettuce leaves

Heat oil in a pan and stir-fry bell peppers and soya nuggets.
Add tomato paste, BBQ sauce, salt and sesame seeds.
Stir for 3 minutes.
Remove and add vinegar.
Warm the fajita wraps up on a hot flat pan.
Remove from heat and spread the lettuce leaves first, before arranging the filling evenly.
Gently wrap and use kitchen threads to tie a knot.
Pack with extra sauce and mayonnaise.

Almond & Lavender Muffin
Prep time: 15 mins
Bake time: 20 mins
Serves: 2

2 ½ tbsp dried lavender flowers
½ cup powdered sugar
1 ½ cup whole wheat flour
1 tsp baking powder
½ tsp baking soda
Pinch of salt
¼ cup butter or olive oil
1 cup milk
2 tbsp egg replacer, mixed with 2 tbsp Milk
1 tsp lemon zest
2 tbsp lemon juice
2 tbsp sliced almonds

For the icing:
½ cup icing sugar
2 tbsp lime juice
2 drops purple colour
1 drop lavender essence

Pre-heat the oven at 180°C.
Powder lavender flower with sugar in the grinder.
Sift flour with baking powder, baking soda and salt.
Mix butter and lavender sugar with milk in a stand mixer.
Add egg replacer and lemon zest and juice and stir to mix well.
Add flour and half of the almonds.
Pour the batter into a muffin case and top with the remaining almond slices. Bake for 15-18 minutes. Remove and cool.
Mix icing sugar with lime juice, colour and essence. Ladle it on each muffin, and pack to go.

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