OUT OF (TIFFIN) BOX HEALTHY RECIPES
- JWB Post
- April 29, 2014
‘I don’t like chapatis, don’t give me the veggies in lunch box!’, has become the anthem of your children? Feeding you children the healthy food is like a war and less chances of victory? We hope this high drama about what to pack in the lunch boxes for kids will have its happy end with these few creative healthy recipes.
Keeping vacation in mind, we have selected few kid-friendly and healthy snacks that you can send with your kid to summer camp.
Health stuffed pizzas:
- Grab pita bread pockets & stuff them with semi-mashed veggies as tomato, onion, capsicum & pumpkin.
- Spread some homemade sauce on the top.
- Add some chicken or paneer as toppings
- Spread a mixture of grated cheese, paneer or grated boiled egg.
- Bake it & serve it in the lunch box.
- Give a fancy look to the brown bread by cutting it into any interesting shape, for eg. a star shape.
- Cut the usual ingredients like tomato, chilies, beetroot & onion.
- Sprinkle with torn basil leaves for decoration.
- Choose a designer lunch box to pack it.
Trick your child to eat vegetables. Make a crispy paratha roll filled with vegetables & they will enjoy it.
- Take some leafy green vegetables, or any vegetable they usually avoid to have. (Boil if required)
- Mash & mix them into the flour.
- Add some masala according to taste.
- Knead the dough with buttermilk, instead of water.
- Add little butter for flavor while making paratha on tawa.
- Pack it with curd or their favorite sauce.
Like every other kid, your child does not get along with fruits. Restore this friendship!
- Use cookie cutters to cut fruit and vegetables into different shapes and serve them.
- Prepare mixed fruit custard or banana custard with chocolate sauce drizzled all over.
- Use fruits as toppings in their favorite dessert.
- Fry 2 cups frozen or fresh peas in 2 teaspoons olive oil on medium fire for 2 minutes.
- Remove from heat.
- Add 2 tablespoons fresh mint, 1 teaspoon lemon peel, and a dash of salt and pepper.
Crinkly Carrot Fries
- Slice 300 gms of carrots into 1/2-inch-wide sticks using a crinkle cutter.
- Toss with 1 tablespoon olive oil, 1/4 teaspoon dried thyme, and 1/4 teaspoon salt.
- Bake for 15 to 20 minutes, or until soft.
- Serve it.
Mini Vegetable Cakes
- Combine 30 gms corn-muffin mix with 1 egg white and 3 tablespoons water.
- Stir in 3/4 cup torn zucchini and 1/2 cup chopped canned beets.
- Drop batter by the tablespoon into 2 tablespoons hot mustard oil.
- Cook 2 minutes until browned.
So tell us which recipe you will take as a first try? And share what your kid has to say about it. We are sure, he or she will exclaim “Yummy!”