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LUNCHES

LUNCH SHOULD MAKE UP 30% OF YOUR CHILD’S DAILY CALORIE INTAKE. SEE THE GUIDE FOR HEALTHY RECIPES

PASTA SALAD

INGREDIENTS

Pasta
Salad (tomato, cucumber, sweetcorn)
Low salt sauce (salad cream, salad dressing)

METHOD

Cook pasta for 8 mins
Chop salad to the size of the sweetcorn
Drain pasta and add salad, sauce and stir together

TOASTED SANDWICH

INGREDIENTS

Bread
Fillings (cheese, ham, chicken, tuna, avocado, tofu, crushed beans, salmon, )

METHOD

Cook filling (if needed)
Toast bread
Add fillings and cut into small rectangles

JACKET POTATO

INGREDIENTS

Small potato
Toppings (cheese, fish, beans, tofu, chicken mayo)

METHOD

Poke holes in potato and microwave for 8 mins then bake in oven at 200°C for 10 mins
Cut in half and leave to cool
Add toppings

VEGETABLE NOODLES

INGREDIENTS

Soba noodles
Vegetables (sugar snap peas, baby corn, carrots, peppers, broccoli)
Light soy sauce

METHOD

Boil noodles for 3 minutes
Chop vegetables finely and pan fry until soft
Add noodles and soy sauce to vegetables and stir together

EGG CUPS

INGREDIENTS

Eggs
Vegetables (pepper, broccoli, mushroom, spinach)
Milk

METHOD

Chop vegetables into small pieces and cook until soft
Whisk egg and milk and add in vegetables
Pour in mixture into muffin tin and bake at 180°C for 20 mins

CAULIFLOWER CHEESE

INGREDIENTS

Cauliflower
Vegetables (broccoli, sweetcorn, tomatoes, carrots)
Cheese
Milk

METHOD

Boil cauliflower until soft
Heat milk in a pan add cheese when hot
Stir until cheese has melted and add in vegetables

JUST FOR YOU

BABY PREPERATION

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IF YOU BELIEVE YOUR CHILD HAS ADDITIONAL DIETARY REQUIREMENTS, SEE A NUTRITIONIST. IF YOU NEED ADVICE OR HELP PLEASE SEEK SUPPORT.