Back to school recipes

Start your child’s school year right with our delicious lunchbox recipes. Designed to make along with the kids and for freezing ahead of time, you’ll be well prepared for the start of the school year.


Golden corn fritters

Corn fritters are a café staple for a reason. They’re easy to make and are filled with healthy ingredients, plus they look great and can be paired with a range of sides for variety. The protein and fibre in this recipe will work to keep tummies full and brains focused all through the afternoon. These are definitely worth a try if you often find uneaten sandwiches squashed at the bottom of school bags! Consider doubling the recipe to have plenty in the freezer ready to go.

  • 1 x 450g can corn kernels
  • 1 bunch spring onions (chopped)
  • 2 eggs
  • 1 cup self-raising flour (or corn flour for a gluten free option)
  • ½ cup milk or milk alternative
  • ½ cup cheese
  • 2 tablespoons olive oil (for frying)
  • Salt and pepper to taste

In a large bowl, mix all the ingredients together until combined. Heat the oil in a pan and spoon 2 tablespoons per corn fritter, spaced an inch or so apart in the pan. Cook until both sides are golden and crispy. Cool the fritters on a plate before freezing in an airtight container. These taste great on their own or can be served with chopped salad, avocado and sweet chilli sauce.


Apricot macadamia bliss balls

These delicious treats are a healthy alternative to the highly processed muesli bars available at the supermarket. If your school has a nut-free policy, don’t worry. These work just as well as a well-earned after school snack.

  • 200g dried apricots, chopped
  • 200g dried mango, chopped
  • 2 cup macadamia nuts
  • 4 tbs chia or flax seeds
  • 3 tbs coconut oil
  • 1 tbs vanilla concentrate
  • 1 cup desiccated coconut (half for in the mix, half for coating)
  • 2 tbs lemon or lime juice.

Place all ingredients (except the lemon/ lime juice and half of the desiccated coconut) in a food processor and process until fine. Add the lemon or lime juice and pulse until sticky. Roll a large tablespoon of the mixture between clean hands to form a ball. Roll into the leftover coconut and place in an airtight container. Makes approximately 40 balls.

*adapted from a recipe by the run mum


Healthy zucchini muffins

Not only are these healthy muffins fun to make, they are packed with protein, fibre and essential nutrients. They are deliciously cheesy, so give them a try if you have a hard time convincing your kids to eat their greens, this recipe is perfect for fussy eaters!

  • 2 cups grated zucchini
  • 1 large carrot, grated
  • 1 cup frozen peas (defrosted)
  • 1 bunch spring onions, chopped
  • 6 eggs (beaten)
  • 1.5 cups cheese (grated)
  • 1 cup wholemeal self-raising flour
  • 2-3 tablespoons sweet chili sauce
  • Salt and pepper to taste.

Preheat the oven to 180C. Lightly grease a 12-hole muffin tin and set aside. Mix all the vegetables and onion together in a bowl until well combined, before adding the eggs, cheese, flour, sweet chili sauce and salt and pepper.  Spoon the mixture into the muffin tin and bake for 30 minutes or until golden and a skewer comes out clean. Allow to cool on a rack before storing in an airtight container. You can double the recipe to ensure you have plenty on hand, they won’t last long!

*adapted from a recipe by the Healthy Mummy 


Aussie mini quiches

These mini quiches are an Aussie twist on a classic favourite. Vegemite is a salty spread, so it works perfectly with the tasty cheese and buttery pastry. Your kids will be having so much fun baking and eating these little treats, they won’t even notice the healthy ingredients packed inside. Plus, they freeze really well. It’s a win-win!

  • 4 eggs, beaten
  • 5 rashers of middle bacon, diced (alternatively, you can use shredded BBQ chicken)
  • 1 medium red onion (diced)
  • 3 tbs thickened cream
  • 1/2 cup grated tasty cheese
  • 2 cups roughly chopped baby spinach (or 1 cup frozen peas)
  • Few sprigs fresh parsley, chopped
  • 3 tbs vegemite
  • Salt and pepper to taste
  • 4-5 premade frozen puff pastry squares

Preheat the oven to 180C. Cook the bacon and onion on a low heat in a pan until softened and cooked through, then set aside to cool. Spread the vegemite in an even layer over the pastry sheets, then use a cookie cutter to cut in circles, placing the circles vegemite-side up in a 12-muffin tin. Mix the bacon and onion in with the other ingredients and pour the mixture into the pastry cups. Bake for 30 minutes or until the pastry is golden and the quiches are cooked through. Repeat with the remaining pastry and mixture. Allow to cool on a rack before storing in an airtight container.


Baked cinnamon apple chips
If you want to fill your house with the beautiful aroma of cinnamon, this is a great recipe to follow! This one takes a little patience, as the apples will need to be cooked on a low heat for a couple of hours, so it’s perfect for a rainy day when you’re stuck indoors.

• 2 large apples (whichever kind is your favourite)
• 3 teaspoons ground cinnamon
• ½ cup sugar (caster sugar works best, but you can use panela or coconut as a healthy alternative)

Preheat the oven to 120C. Combine the sugar and cinnamon in a small bowl. Use a sharp knife or mandolin to thinly slice the apples (an adult should do this) and let the kids have fun dipping each slice into the sugar mixture, placing each slice on a baking tray lined with paper. Don’t allow the apples to overlap, you may need a few trays. Sprinkle with remaining mixture and bake for 1.5-2 hours or until dry, turning the slices every half an hour. Remove from the oven and place on a rack to cool. Store in an airtight container.

*adapted recipe from Genius Kitchen