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
Roast Nut Dip with Vegetable Sticks 
(Makes 1½ cups)
Ingredients
1½ cups Alison’s Pantry Roast Salted Nuts
2 cloves garlic, chopped
Juice of 1 lemon
Pinch chilli powder
1 tsp smoked paprika
4 tbsp extra virgin olive oil
4 tbsp boiling water
Salt and freshly ground black pepper
Carrot and celery sticks
Cherry tomatoes
Method
- Chop nuts in a small food processor. Add garlic, lemon juice, chilli, paprika and oil and process to combine.
- Add water and process to form a smooth, creamy paste (the water really helps the mixture amalgamate). Adjust seasoning to taste, (be careful with the salt as the nuts are already salted).
- Serve dollops of dip in the base of small glasses. Add vegetable sticks and cherry tomatoes.
Serve as nibbles as part of a tapas-style party.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Download PDF version here: alisons-pantry-roast-nut-dip-with-vegetable-sticks