Need new ideas for the lunchbox?
Maria of Happy Mum Happy Child is here to help! Here are some helpful tips and ideas for putting together a fresh and healthy lunchbox. Maria is preparing a lunchbox for her daughter Chloe.

More lunchbox ideas here.

Check out our great range of snacks. 

Stuck for lunchbox ideas?
Trudi of Fresh shares her ideas and tips for putting together fresh, easy and healthy lunchboxes for kids. Trudi is putting together a lunchbox for her son Samuel.

More lunchbox ideas here.

Check out our great range of snacks. 

Bliss Balls

Perfect snack to add to the Lunchbox!
This is equally as nice using only dates as the dried fruit

Ingredients
150 grams Alison’s Pantry Natural Unsweetened Muesli
3/4 cup Alison’s Pantry Deluxe Mixed Nuts (or Alison’s Pantry American Walnuts)
1/3 cup Alison’s Pantry Shredded Coconut
4 tbsp Alison’s Pantry Chia Seeds
1 tsp ground cinnamon
1 heaped tablespoon cocoa powder
½ tsp vanilla extract
1 ½ cups of Alison’s Pantry Select Dates, chopped
¼ cup Alison’s Pantry Prunes, chopped
4 Alison’s Pantry Figs, chopped
4 Alison’s Pantry Choice Apricots, chopped
¼ cup water

Method

1. Place the first 7 ingredients in a food processor and blend until well combined.
2. Add the dried fruit about a 1/3 at a time and blend well.
3. Once the mixture begins to form a dough, add just enough of the water (pulsing in between additions) so the mix forms into a ball when rolled between your fingers.
4. Roll into balls and chill.

After School Snack: Fun Insect Inspiration

Create easy snacks that will ignite your child’s imagination!

Ants on a log

• Cut a stalk of celery into a 10cm length
• Fill the celery with Mother Earth Natural Peanut Butter
• Place Alison’s Pantry Raisins or Sultanas along the celery on top of the peanut butter (approx 4-6 raisins)
• Serve

Butterfly

• Cut a stalk of celery into a 10cm length
• Fill the celery with Mother Earth Natural Peanut Butter
• Cut an Alison’s Pantry Pretzel Bow in half and place the flat side down into either side of the celery piece to form ‘wings’
• Place two Alison’s Pantry Raisins on the front of the celery sticks as ‘eyes’
• Serve

Mix it up Lunchbox Inspo
Don’t be scared to be a bit adventurous, your kids will love you for it!

• Alison’s Pantry Pretzels
• Alison’s Pantry Turkish Apricots
• Carrot sticks
• Celery sticks
• Hummus
• Crackers
• Luncheon, lettuce, tomato and cheese sandwich

Fresh & Fruity Lunchbox Inspiration!
Embrace what is in season, add fresh and delicious flavours into your childs lunchbox.

• Alison’s Pantry Lunchbox Fruits
• Alison’s Pantry Honey & Dijon Snippets
• Grape and cheese kebabs
• Ham, lettuce, tomato wholemeal wrap pinwheels
• Cherry tomatoes
• Natural yoghurt
• Carrot sticks

Savoury inspired lunchbox

• Alison’s Pantry Pretzels Bows
• Alison’s Pantry Blackcurrant & Chia Pieces
• Popcorn
• Boiled egg
• Apple, cut into wedges
• Cucumber sticks
• Savoury muffin with capsicum, cheese, tomato and ham

Vege inspired lunchbox ideas
Add colour and texture to your childrens lunchbox with vegetables!

• Alison’s Pantry Vege Chips
• Alison’s Pantry Seedless Raisins
• Savoury quiche with bacon, spinach and cheese (you can add any vegetables you’d like into the quiche)
• Capsicum, sliced
• Cucumber sticks
• Blueberries
• Strawberries
• Bliss Balls

Spaghetti with Lemon & Herb Nut Crumb

Prep time: 15 mins
Cook time: 30 mins
Serves 4

Ingredients

1 cup Alison’s Pantry Walnuts
½ cup Alison’s Pantry Natural Almonds
1 cup parmesan cheese, finely grated
Zest of 3 lemons
Large handful fresh basil leaves, roughly chopped
Large handful fresh Italian parsley, roughly chopped
¼ teaspoon dried chili flakes
Sea salt & cracked black pepper
300g dried spelt spaghetti
Extra virgin olive oil for drizzling

Method 

1. Preheat oven to 120°celsius
2. Layer the nuts in a single layer on a tray and roast for 15 minutes. Set aside to cool for 15 minutes before starting to cook the pasta.
3. Fill a large pot with water. Salt well and bring to the boil, add pasta and cook til al dente.
4. While the pasta is cooking, place all the nut crumb ingredients into a food processor and blitz until it is the texture of coarse breadcrumbs. Taste and season well with sea salt and cracker pepper.
5. Drain the cooked pasta, drizzle generously with the olive oil and toss to coat evenly.
6. Sprinkle with ½ the crumb mixture and toss to combine
7. Divide pasta between four bowls and sprinkle evenly with the remaining crumb

Serve immediately

Download the PDF version here

This recipe was created by Kelly Gibney for Alison’s Pantry.

Vietnamese- Style Cashew & Chicken Curry
Serves 4

This curry is much lighter than most as it contains coconut water instead of coconut milk or cream. And yet it still has a nice creamy consistency due to the pureed cashew nuts in the paste.

Ingredients

Paste
2 tbsp grated fresh ginger
3 cloves garlic, chopped
1/2 small red onion, chopped
1/3 cup Alison’s Pantry Natural Cashews
1 small red chilli, chopped (plus extra, to serve)
1 tsp ground turmeric
2 tbsp tomato paste

Curry
700ml (2 cans) coconut water
2 stalks lemongrass, crushed
2-3 tbsp fish sauce, to taste
Juice of 2-3 limes, to taste
500g skinless chicken breast, cut in 3cm cubes
2 carrots, peeled and thinly sliced on an angle
1 cup Alison’s Pantry Natural Cashews
1 bunch spring onions, cut in 3cm lengths
Sprigs of coriander leaves, to garnish
3 tbsp Alison’s Pantry Sesame Seeds, toasted, to garnish

Method

1. Combine the ginger, garlic, onion, cashews, chilli, turmeric and tomato paste in a food processor and process to form a smooth, thick paste.
2. In a large saucepan, combine the coconut water, lemongrass and the paste from step 1; bring to the boil. Add fish sauce and lime juice, to taste – the finished sauce should have a balanced hot, sour, salty flavour.
3. Add the chicken, carrots and cashews, turn down the heat and simmer very gently for 10 minutes. Add the spring onions and simmer for 2 more minutes.
4. Serve the curry in deep bowls, scattered with coriander and sesame seeds. Add extra to chilli, to taste, if desired.

Tip: Adding whole cashews to this curry, along with the chicken, provides a double source of protein. For a vegetarian version, omit the chicken and double the amount of cashews and replace the fish sauce with light soy sauce.

Download the full recipe and colouring series week one here 

This recipe was created by Julie Le Clerc for Alison’s Pantry.

Roast Side of Salmon with Nut Crust & Zingy Lime Dressing
(Serves 8)

Ingredients
Salmon:
1.25 kg side of salmon with skin on, pin bones removed
Salt and freshly ground black pepper
¾ cup Alison’s Pantry Natural Almonds, roughly chopped
¾ cup Alison’s Pantry Natural Cashews, roughly chopped

Zingy Lime Dressing:
Juice of 3 limes
1 long red chilli, very finely chopped
2 tbsp fish sauce
1 tbsp sesame oil
3 tbsp Alison’s Pantry Sesame Seeds, toasted

To Serve
1/3 cup chopped fresh coriander or parsley, as preferred
Extra limes, halved, to serve

Method

1. Preheat oven to 190°C. Place salmon, skin-side-down, on a large, flat oven pan lined with non-stick baking paper. Season well with salt and pepper. Scatter and then press nuts on top, to form a thick crust.
2. Bake salmon for 15 minutes for medium or 20-25 minutes for well done. Keep an eye on the nut crust and if it is getting too dark then cover with foil, if necessary. Remove salmon from the oven.
3. Place dressing ingredients in a small lidded jar and shake well to combine.
4. Pour dressing over salmon, scatter with coriander or parsley, and serve with extra limes on the side, to squeeze over.

Salmon can be served hot or refrigerated until cold.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

Almond Crumble Topped Tuna Bake

Serves 6

The almond crumble topping really lifts this all-in-one-meal to another level. This dish could not be easier to make or more nutritious and delicious and yet it tastes like you’ve gone to a lot more effort than you have.

Ingredients
1/2 cup Alison’s Pantry buckwheat
2 tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
2 x 400 gm cans chopped tomatoes
1 tsp dried oregano
Salt and freshly ground black pepper
425 gm can tuna chunks in spring water, well drained
1 cup Alison’s Pantry natural almonds, roughly chopped
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Olive oil, to drizzle

Method

1. Preheat the oven to 190ºC. Cook buckwheat in plenty of boiling water for 10 minutes then drain well and set aside. 2. At the same time, heat oil in a large saucepan over a medium heat. Add onion and garlic and cook for 5 to 10 minutes, or until softened, stirring occasionally. Add tomatoes and oregano. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until thick.
2. Add the tuna and gently stir into the sauce so it doesn’t break up too much. Stir in the buckwheat and season with salt and pepper. Transfer mixture to an ovenproof baking dish.  4. Combine almonds, Parmesan and parsley and then sprinkle this crumble mixture over the top of the tuna mixture. Drizzle with a little oil. Bake for 25-30 minutes, or until golden brown and bubbling hot. Serve immediately.

This recipe was created by Julie Le Clerc for Alison’s Pantry.

Download PDF version here Alisons Pantry Almond Crumble Topped Tuna Bake

 

Ingredients
3 tbsp extra virgin olive oil
2 cups Alison’s Pantry Natural Almonds
a large handful of rosemary leaves
3 tablespoons maple syrup or honey
2 tbsp smoked paprika

1. Place a sheet of baking paper on a baking tray or wooden chopping board and set aside.
2. Warm the olive oil in a large pan over medium heat. Once the oil is hot, add the nuts and rosemary and stir until the nuts are well coated, take care as the oil tends to spit a little. Keep stirring for about 2 minutes, then reduce the heat to low.
3. Add the maple syrup and smoked paprika, and continue to stir for a further minute.
4. Sprinkle the salt over the nuts, then immediately remove the pan from the heat.
5. Using a metal spoon or spatula, transfer the nuts to the baking paper, spreading them out in a single layer to allow the syrup to harden.
6. Leave to cool completely, then store in an airtight container or jar.
7. Makes a medium sized jar full.

Goji Berry & Walnut Cheese Log
Spread on pretzels or crackers, this creamy cheese pâté makes for tasty and effortless entertaining. Grated cheddar can be used in place of feta cheese, if preferred.

Serves 12

Ingredients
250g cream cheese, softened
200g creamy feta cheese
1/2 tsp paprika
Pinch of chilli powder
3 gherkins, finely diced
1/3 cup Alison’s Pantry Goji Berries
1/3 cup Alison’s Pantry Pumpkin Seeds, toasted
1/2 cup Alison’s Pantry Walnuts, finely chopped
1/4 cup chopped fresh parsley
Alison’s Pantry Pretzel Bows, to serve

1. Place the cream cheese in a bowl and beat until smooth. Beat in the feta cheese then stir in paprika, chilli, gherkins, goji berries and pumpkin seeds.
2. Form the mixture into a log, or two, if preferred. Combine chopped walnuts and parsley on a board and roll the log in this mixture to evenly coat.
3. Wrap in plastic wrap and refrigerate until needed (will last well for 2-3 days). Serve with pretzels and crackers on the side to dip/spread.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

Cashew Icing

Ingredients

¾ cup Alison’s Pantry Natural Cashews  (soaked for 2-3 hours in filtered water with a pinch of sea salt)
2 tbsp coconut oil
3 tbsp of honey or maple syrup
1 tsp vanilla extract
1 tsp lemon juice
¼ tsp sea salt

Method

Rinse the cashews well and add all ingredients to a high speed blender.
Process adding in 2-4 Tablespoons of water as required. The icing should be smooth and creamy!

Chill in the freezer for 1 hour to thicken – the longer in the freezer the thicker it will become.

Download the PDF version here

Chewy Nut & Chocolate Chunk Cookies
Kelly Gibney from Bonnie Delicious has created these yummy little cookies in honour of National Nut Day. They are a piece of cake to pull together and utilise our Natural Deluxe Mixed Nuts. There’s cashews, brazil nuts, almonds and hazelnuts. Such a tasty combination!

Ingredients
1 1/2 cups Alison’s Pantry Deluxe Mixed Nuts
3/4 cup natural peanut butter (we love Mother Earth)
1 free range egg
1/4 cup coconut sugar
1/4 cup tapioca flour
1 teaspoon vanilla essence
Pinch sea salt
70g dark chocolate drops (we love Donovan’s Chocolate)

Method

1. Preheat oven to 160 degrees celsius
2. Place the mixed nuts into a food processor and blitz until the texture of course crumbs. Add the remaining ingredients (except chocolate) and blend until well mixed. You may need to scrape the sides a couple of times as the mixture is very sticky. The mixture should come together as a rough dough. .It may be necessary to add a couple of tablespoons of water to help it come together (this will depend on the humidity of the day and the peanut butter you use). Place the cookie dough in a large bowl and mix through the chocolate pieces.
3. Form tablespoons of dough into discs and place them on a cookie sheet lined with baking paper. Flatten each cookie slightly with the palm of your hand. Bake for 18 – 20 minutes until lightly golden.
4. Leave cookies to cool for 20 minutes before moving. They are very delicate when just out of the oven.

Cookies can be stored in an airtight container for up to 4 days

Download the PDF version here

This recipe was created by Kelly Gibney for Alison’s Pantry.