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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


  • 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!




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




Savoury inspired lunchbox




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




Roast Nut Dip with Vegetable Sticks nutdip_3895_mini
(Makes 1½ cups)


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



  1. Chop nuts in a small food processor. Add garlic, lemon juice, chilli, paprika and oil and process to combine.
  2. 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).
  3. 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