5 hacks to add more veggies (and fun!) to kids’ lunchboxes
It’s time to pack those school lunches and send the kids back to school. Now's the time to get creative with lunchboxes jam-packed full of tasty and nutritious bites.
Struggling to get your kids to eat their daily five serves of veggies? We’ve got tips on how to blitz them into bliss balls, grate them through pasta and hide them in delicious muffins.
These recipes taste so good, the kids won’t even notice the hidden goodness! Shop your ingredients at New World.
1. Savoury (or sweet) muffins
Savoury muffins are a simple way to sneak extra veggies into your kids' lunchbox. With the cheesy, eggy goodness distracting them, they won’t even taste the corn, zucchini or carrot.
If your little one prefers sweet over savoury, beetroot, avocado or zucchini work well inside chocolate muffins.
TIP: Freeze extras so you’ve always got a veggie-laden snack on hand. Just remember to defrost them the night before.
Try one of these mouth-watering recipes:
- New World Savoury cheese muffins >
- New World Mini bacon and asparagus quiches >
- New World Corny cheesy cupcakes >
2. Bliss balls
Bliss balls are perfect travel snacks for life on the go. With healthy ingredients blended and rolled into a bite-sized snack, they're perfect for hiding carrot, pumpkin or chickpeas. Here's how!
Try one of these blissful recipes:
- New World Date, apricot and almond bliss balls >
- New World Choc nut bliss balls >
- New World Chocolate berry bliss ball >
3. Veggie chips
Oven-baked veggie chips are very versatile - they can be made from sweet potato, beetroot, squash, zucchini, parsnips and even kale.
Slice your veggies thinly with a mandolin from Stevens, then season and bake for about 30 minutes in the oven at 180 degrees. Don’t forget to turn them halfway through baking for maximum crispness.
Forget pre-packaged snacks, these fresh chips are crispy, moreish and perfect for morning tea, a picnic in the park or a movie sesh. They can even be made the night before.
We recommend starting with a familiar and favourite vegetable at first, then getting more adventurous as time goes on with different colours, textures and flavours.
4. Stealthy spaghetti
Give this family favourite a huge veggie boost by pureeing or grating pumpkin, carrot, capsicum, mushrooms or zucchini and stirring them through your sauce.
Helpfully, this dish freezes well and makes for great leftovers the next day – just don’t forget to pack a fork!
5. Dip it… Dip it good
Get double your veggie intake thanks to homemade dip and carrot, celery or cucumber sticks. Try these flavour-packed and nutritious recipes:
- New World Beetroot dip with pita chips >
- New World Zingy roast pumpkin dip >
- New World Spiced carrot hummus >
If your kids prefer a sweet treat, try apple slices with almond or peanut butter - but stick to trying this at home if your school is nut-free.