We are back to school! And this term the school has introduced ‘waste free Wednesday’ in which the kids are encouraged to reduce the food packaging in their lunch boxes to zero. This is already widely practiced back in New Zealand so it’s not a new concept to our whanau, but one I widely encourage + support, having experienced it with my eldest child.
I stopped glad wrapping everything when my son first started kindy and reduced any packaging in his lunch box because 1) he rarely eats a whole packet of anything 2) he can’t open things easily without spilling half the contents everywhere (we’re working on that lol) I’ve always just portioned things straight into his lunchbox. They also follow the ‘crunch + sip’ programme meaning they have fruit time every day and water is available in class throughout the learning day whenever they need it
Considering we already make the effort to be waste free everyday, I thought I would take this opportunity to update the lunch box menu. To start introducing a few more options without all the unnecessary rubbish – I kid you not for a whole term his favourite sandwich to take was butter, plain butter. I was terrified people would think I wasn’t feeding him properly, but it’s all he would eat. I tried to mix it up with some nice sliced roast beef to which he responded with “Mum why did you put such horrible ham in my lunch?!”
He seems to have grown a bit more adventurous with his tastes and being open to trying new things so I think the timing is right to step up the lunch box game.
I thought I would make a start with these tasty bacon + egg bites (pictured top) I also made some spaghetti, cheese + bacon toasty pizzas, vege sticks with yoghurt + bbq dipping sauce and home made crumbed chicken tenders.
For the bacon + egg bites we used:
2 large eggs
6 pieces of bacon (not streaky)
A handful of grape tomatoes
1/2 cup of grated cheese
Salt + Pepper
Chives (from a replanted piece of spring onion in the garden)
1. Lightly grease then line your mini muffin tin with pieces of bacon. Don’t worry if the pieces don’t fit properly, as long as the sides are covered once the egg is cooked it will hold together.
2. Beat 2 eggs with a splash of water and season with S+P Pour to fill muffin tins about 3/4 full
3. Top each one with a slice of grape tomato and sprinkle with grated cheese.
4. Cook on 160c for about 15 minutes or until the egg is cooked through and the cheese is golden brown.
5. Sprinkle with chives and leave to cool before covering and storing in the fridge, ready to pop in the lunch box or for a quick breakfast bite in the morning.
Makes 12 Mini Muffins
If you have any package free recipes that hold together well in the lunch box I would love to hear them! I am always on the look out for new ideas 😊 Fingers crossed these are a hit and the lunchbox returns with just a few crumbs inside! xx