Our recipes are specially created to be healthy, nutritious and family friendly. Tuck in!
All tagged packed lunch
These asparagus and sweetcorn fritters make a fabulous brunch and can be made ahead. They are also a great lunch alongside a salad. They are very versatile and can be eaten cold, added to a lunch box or picnic. Add a poached or fried egg and that’s good for anytime of day to fuel or refuel. Very handy for picnics and kids savoury snack.
These new raw healthy bliss balls are so so refreshing. The lemon coconut classic combo gets a new life with that hint of turmeric. They are nutrient dense and feel like a fab treat. They are also pretty, do not need baking and set in the fridge quickly, so what's not to like!
These corn and quinoa fritters make a fabulous brunch and can be made ahead. They are also a great lunch alongside a salad. They are very versatile and can be eaten cold, added to a lunch box or picnic. When asparagus are not in season I would swap for a sliced avocado.
These raw healthy snacks were inspired by the arrival of all the gorgeous summer fruits. Raw, nut-free, vegan, naturally gluten free, light and fresh they are the perfect pick-me up, on-the-go refuel for the longer days, late outdoors training session or delayed never-ending cricket matches! They are pretty, do not need baking and set in the freezer quickly, so what's not to like!
We love the lebanese salad tabbouleh and here we have paired it with quinoa and halloumi to ensure more protein. The added protein will help to keep you fuller for longer and keep those blood sugars stable.
A salad with halloumi is always a winner for us. Easy to put together and can be enjoyed on its own or added to a lunchbox and taken to work.
Omelettes or frittatas are your friends! They can be breakfast, brunch, lunch and can be eaten hot or cold! Eggs are a great natural, simple, complete and affordable source of protein teamed up with any seasonal vegetable you may have to hand. An omelette takes 5 minutes to make for a quick lunch at home. Made ahead, they are ideal cold in a wrap with extra salad leaves.
I used to make those as a kid with my Jewish grandma in the South of France. Now I have passed this on to my 15yr old. If you have made my tapenade before and enjoyed it, this simple delicious recipe makes great use of it. It is so so quick to make. It’s a perfect starter or ideal with summer drinks or for a picnic. Spinach, black olives and feta are a classic greek combo I adore. You could swap the tapenade for a pesto and generally be creative with flavours. Great finger food for the little ones too!
When my kids were little, as most toddlers do, they went through a phase of refusing everything green added to their plate. Shock horror! My way round it was to add Green Pesto to their pasta. From then on, pesto, was always going to be homemade. Over the years, I have made green pesto and red pesto alike. It is so easy and delicious. Pick and choose the vegetables you enjoy, pick and mix the nuts and have fun creating....and eating of course! This is my favourite Mediterranean combination.
Taking your own food into work is the best way of staying on track and hitting your health goals. You are in control of what to pack and ensure that it contains lots of protein, fibre and nutrients to fill you up and keep you going until the next meal without making you feel sleepy or needing to reach for a sugary snack or caffeine to keep you going.
Good old fashioned oat cakes are so so delicious and versatile. They are also super easy to make, as a batch and keep. With the main ingredient being pinhead oats (or steel cut oats) they make the perfect high fibre savoury snack teamed up with our smoked mackerel pâté or French sardine pâté. Another French way to enjoy those is with a little butter, some sliced radishes and a little salt. I like to vary the herbs or spices I mix in them; I have tried and tested rosemary, oregano, garlic, turmeric, curry powder, cumin and paprika. If you want to have them with cheese, I recommend to stick to herbs.
These bell pepper egg cups are one of the easiest nutritious option to kick start your day. Breakfast is important but it doesn’t have to be the first thing you do in the morning. What is key to a successful first meal of the day though is that is has to be quick, easy, delicious and balanced. Protein content is key to fuel the day ahead and keep you full until the next meal. If you can also include your first portions of fruit and veggies it’s an absolute winner. Give them a go! They make a fab Sunday brunch item too! Just add a sliced half avocado.
If you want a tasty, budget friendly 5 minute recipe which is also brain boosting, look no further. This is perfect for children who love the taste of tinned sardines. This quick sardine pâté recipe is packed with omega-3 fatty acids and the ideal savoury healthy snack or delicious as part of a summer lunch spread, served with toasted bread, carrot sticks or oat crackers.
This is hand on heart the easiest flatbread you can make and it’s naturally gluten-free! Socca is a traditional French dish from Nice where I partly grew up. It was probably my favourite street food. Cooked on very hot grills, they were usually served in a cone of brown paper with a sprinkling of coarse sea salt and pepper, maybe thyme or rosemary. It it was one of those South of France classic for which everyone has their own technique for cooking, but the ingredients however are pretty much always the same: equal parts chickpea flour and water, add olive oil, that’s it. That simple!
If you have never tried a savoury crumble, now is the time with this recipe! This is a fun, really quick and easy vegetarian meal you can put together in the evening for kids. It can be used as a side or as a main dish. Add Oregano as you herb of choice and it will taste like a pizza! Add olives and Herbes de Provence and you’ll find yourself in sunny South of France. I’ve had massive thumbs up and great success with kids with this recipe and you could turn it into a pick and mix where kids make their own veggie choices and share the crumble topping in individual dishes!
This is hand on heart the easiest most delicious bake you could ever make ahead and keep for a healthy and balanced lunch.
Growing up, in France, I probably had something like this once a week! The flavour combinations are endless, vegetarian or not, you can go with the flow of seasonal veggies, add spices and even play around with flours. What’s not to like? My favourite is olive with anything.
Not another snack requiring NO BAKING… said no-one ever! Whenever we are invited to talk at an event, be it a wellness event, nutrition talk or workshop at a school it seems most families struggle with choosing healthy snacks. They are not always necessary or even recommended, but when trying to manage a busy schedule and aspiring to a healthier regime it is really important to have the right balance of nutritious and flavoursome ingredients to keep us going. These snacks taste just like lemon drizzle cake!
Kat and I are not really snackers, but with 5 children between us and busy schedules we know that they are often a necessity to keep us all going, mums and children alike. However, with so many supermarkets and health shops increasing their range of so called "healthier option" snacks, it is easy to get confused with the often misleading claim on the front of the packets.The nutritional labels at the back are so often just as confusing. The solution to ensure you know exactly what you eat? Make your own snacks and get the kids involved with flavours. Many of the snack bars sold in the supermarkets or health shops as "healthy" are often still very high in sugar due to the dried fruit content or sugar alternatives used. We have so many great options on the website, baked snacks, raw options, all gluten free and mostly nut-free for a school policy compliant lunch box. We believe that a good nourishing snack should always include protein.
In August we are always looking for ways to use up a glut of courgette from the veg patch! This salad recipe is perfect. It's a good mixture of carbohydrates, green vegetables and fat from the avocado and dressing. This stores well in the fridge (without the avocado and dressing) and so can be taken into work for a healthy packed lunch.
