11 Aug HEALTHY LUNCH BOX SNACKS WITH KATRINA FROM THE HEALTH NUT
HEALTHY LUNCH BOX SNACKS WITH KATRINA FROM THE HEALTH NUT
When my children started school as a mum one of my biggest nightmares was packing the school lunchbox. I wanted to be sure that my children ate healthy foods at school as they would at home. I remember my son telling me one day how the home-cooked popcorn I made was a great trading tool for Smith Crisps. So, here is a recipe that may stop that problem of the lunch box swap.
VEGETABLE CRISPS.
(serves 4-6)
Ingredients
500ml (2 cups coconut oil or good quality animal fat)
1 sweet potato – thinly sliced (about 240g)
1 large parsnip – thinly sliced (about 280g)
Sea salt
Melt the oil or fat in a large saucepan over a medium-high heat until the temperature reaches about 160 degree Celsius, to test drop a sweet potato or parsnip slice into the hot oil, if it starts bubbling straight away it is ready. Fry the sliced sweet potato and parsnip separately in batches for about 2 – 31/2 minutes until just starting to colour. Remove from the oil and drain on paper towel, season with salt. Repeat till all are cooked, watch closely as the vegetables can burn easily. Store in an airtight container for up to 3 days.
Beetroot chips
2 beetroot
2 tablespoons coconut oil melted
Sea salt.
PROCEDURE
Preheat oven to 140 degrees Celsius or 120 degrees Celsius for fan forced oven
Line 3 or 4 baking trays with baking paper
To make the beetroot chips be sure to wear gloves to avoid staining your hands. Using a mandolin or a good sharp knife cut into 2mm thick slices. Place the beetroot slices in trays as a single layer and bake for 30 minutes. Rotate the trays and bake for a further 20 minutes until the beetroot is crisp at the edges, be sure to keep a close eye on them so they do not burn. Remove from the oven. Store in an airtight container for up to 2 weeks.
Kale chips
1 bunch Kale
1 tablespoon coconut oil (melted)
½ teaspoon favourite spice
Sea salt
Pre heat oven to 120 degree Celsius or 100 degree Celsius for fan forced oven. Line with baking paper. Wash the kale thoroughly in cold water and pat dry. Remove and discard the tough central stems, then cut the leaves into smaller pieces.
In a large bowl, toss the kale with some coconut oil, spice (if using) and a little salt. Spread the kale on the baking tray in a single layer; do not overcrowd. Use more than one baking tray if required. Roast the kale for 35-40 minutes until crispy. Serve immediately or store in an airtight container for up to two weeks.
To serve gently mix all chips together.
You can change up the veggies you use in your mix each week to make it new and exciting for the kid’s lunch boxes.
