Lunchbox snacks

Lunchbox snacks

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(17 ratings)


Keep hunger pangs at bay with these healthy, yummy lunchbox nibbles

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  1. Bean dip with veggie sticks 5 of 5-a-day, low fat. Whizz 215g can drained butterbeans, squeeze lemon juice, 1 small crushed garlic clove, 1 tbsp each chopped parsley and mint, 2 tsp olive oil and 1 tbsp water. Serve with vegetable dippers made from 1 celery stick, 1 carrot and ½ red pepper - wrap in a damp piece of kitchen paper to stop them drying out (serves 1).

  2. Raspberry banana smoothie Whizz 85g raspberries together with 1 chopped banana and 150ml orange juice until smooth (serves 1).

  3. Cinnamon custard plums Put 1 tbsp honey, 1 tsp butter, 2 quartered plums, few drops vanilla extract, pinch ground cinnamon and 2 tsp water in a dish. Cover with cling film, pierce, microwave for 3 mins on High. Once cooled, put fruit in a container and spoon 2-3 tbsp custard on top. Seal and refrigerate (serves 1).

  4. Apricot yogurt granola pots Mix 200g oats, 2 tbsp honey and 1 tbsp sunflower oil in a baking tray. Spread out and bake at 200C/180C fan/ gas 6 for 7 mins. Stir, bake for 7 mins more. Cool. Mix with 150g dried fruits (enough for 8 servings). For one serving, mix 100ml natural yogurt with 1 tbsp sugar-free apricot jam in a container. Store granola in an airtight container and portion into a small bag when packing lunchbox.

  5. Carrot & pineapple muffins Sift together 140g self-raising flour, 85g wholemeal flour (reserving about 2 tbsp of the bran), ½ tsp bicarbonate of soda, 2 tsp ground cinnamon and a pinch salt. In another bowl, beat 150ml sunflower oil with 100g golden caster sugar. Add 200g mashed cooked carrots, 3 canned pineapple slices, cut into cubes, 2 tbsp pineapple juice from the can, 1 egg and 1 tsp vanilla extract. Mix in 50g sunflower seeds. Fold dry mix into the wet one. Cut out a dozen 10cm squares of baking parchment and place in the holes of a muffin tin. Spoon mixture into tin, sprinkle with bran and a few sunflower seeds. Bake at 200C/ 180C fan/gas 6 for 20-25 mins or until a skewer comes out clean. Leave to cool (makes 12).

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Comments, questions and tips

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25th Aug, 2010
Great ideas - can we have more please??
23rd Jun, 2010
Great idea! Lunchtimes can be very repetitve, but not anymore!
2nd Jun, 2010
really good ideas!
11th Nov, 2009
We all loved the smoothie, including our 4 year old. I used defrosted raspberries from the freezer section of the supermarket. Hubby even made an extra batch up and took it to work with him for breakfast (it MUST be good - he never usually remembers to pick his lunch up!)
elektricia's picture
1st Nov, 2009
Oops, forgot to rate... five stars easily!
elektricia's picture
1st Nov, 2009
I really really love the carrot pineapple muffins. The recipe is 'strange' the oil and the carrots mixture looks horrible. It was a step in faith... However, they came out beautifully. I also like the idea to cut your own muffin cases, as it were, make them look really authentic and rustic. Do try, you won't be dissappointed.
xxwoody04's picture
27th Apr, 2015
sorry elektricia accidently reported your comment didn't mean to hope u can forgive me I really like this webpage it is very helpful it is helping me and my children eat more healthy instead of sitting there having a bad of crisps or a chocolate bar I do particually want to try and make your raspberry and banana smoothie for my kids and a apple and strawberry one for me thank u
elektricia's picture
31st Aug, 2015
They let me out of jail on probation, so I forgive you. :-) More importantly: did you try the carrot muffinemajigthingies? They still are GREAT


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