There are so many great ideas out there for clean lunchboxes with a sustainability focus. These include tips on buying in bulk and packing snacks into smaller portions. You can also choose reusable sandwich wraps, metal bottles and straws or even reusable cutlery. All of which are awesome ways to keep your kid’s lunchbox litter free. However, a clean lunchbox isn’t just about their lunch containers. Keeping your food clean and healthy also plays a huge part in sustainability. We’ve taken a different perspective and looked at ways we can add garden fresh produce and include them in the sustainable revolution.

Healthy garden snacks

Nude Food Day is about reducing waste by making better choices for our families. Growing food at home is an awesome place to start because it reduces landfill, transporting, packaging and everything is fresh and nutrient-dense.

Kids are more likely to try fruits and vegetables if they play a part in growing them plus it’s a great way to teach kids where real food comes from. Check out our garden fresh nude lunchbox ideas below.

 

Rainbow chips

healthy-garden-snacks-rainbow-chips

Who said chips were all bad for you. Not only that, chips can be bright and colourful too. If you haven’t had a go at vegie chips have a go at our version.

What you need:

  • 2 x beetroot (red and golden for colour)
  • 1 x zucchini
  • 1 x carrot
  • 1 x turnip
  • 1 x sweet potato
  • Olive oil to coat
  • Salt to taste

Directions:

  • Preheat oven to 200C.
  • Slice up your vegies into uniformly thin slices using a mandolin or knife.
  • Add them to a bowl and loss with a small amount of oil and salt to coat.
  • Spread them out on parchment paper on a baking tray.
  • Bake for 10 min then flip and back for another 5-10 min.
  • Keep your eye on them so they don’t burn, then allow to cool completely.

 

Vegie dipsticks

healthy-garden-snacks-vegies-sticks-carrots

So many veggies can be cut up into sticks and used for dips. Kids love this because it makes eating fun. You can cut up carrot, celery and capsicum and add them straight to the lunchbox. All three of these are great to grow at home and can be an awesome way for kids to grow their lunchbox snacks.

 

Vegie bites

Who knew cooked veggies could taste so amazing cold. Try these veggie bites as a homemade alternative to muffins and cakes. Both are packed full of garden goodness and are sure to be a hit in the lunchbox.

Pumpkin Bites

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What you need:

  • 1/2 cup of mashed pumpkin or 1 cup of grated pumpkin for a dryer formula
  • 1 cup of grated carrot
  • ½ cup of grated zucchini
  • 1 cup of grated cheese
  • ½ cup of milk
  • 3 eggs whisked
  • 1 teaspoon of dried herbs
  • Pinch of salt

Directions

  • Preheat oven to 160 degrees.
  • Place all ingredients in a bowl and mix well.
  • Transfer into a non-stick muffin tray.
  • Bake for approximately 30 min.
  • Let cool on a wire tray.

Spinach and sweet potato bites

healthy-garden-snacks-spinach-sweetpotato-bites

What you need:

  • 1 x bunch of fresh spinach, stems removed & roughly chopped
  • 1 x clove of garlic, crushed
  • 1-2 x spring onions, diced
  • 1 x tablespoon of coconut oil
  • 2 slices of bacon, trimmed and diced
  • 1 x sweet potato, peeled & grated (we used a blender)
  • 12 x free-range eggs
  • 12 cup muffin tray (we use silicon as there is no need for prepping)

Directions:

  • Preheat oven to 160 degrees (fan-forced).
  • Evenly fill each cup compartment with grated sweet potato (approximately 1/3 of the space). Place in the oven for 15 min to part cook and soften, remove and keep aside.
  • Place the bacon in a saucepan and cook on low until browned, pat dry on towelling paper and put aside.
  • In a new saucepan heat the coconut oil on low and add the garlic and spring onions, cook until softened. Add the spinach and a splash of water and steam the spinach. Once wilted, start tossing so the garlic and spring onion flavour infuses with the spinach. Once cooked, drain in a colander.
  • Beat the eggs in a bowl and set aside.
  • Now it’s time to construct the pies. On top of the sweet potato, evenly distribute the cooked bacon, then the spinach. Next, fill each mould with the beaten egg.
  • Back for 25-30 min, or until the egg is cooked.
  • Cool on a wire rack before consuming.

 

Frozen fruit smoothies

healthy-garden-snacks-fruit-smoothie

We decided to supercharge the kid’s lunch boxes by changing the way we gave them fruit. There was nothing wrong with their fruit cut up in a container, this just gave them a chance to have it a different way. As the weather warms up for spring, this is also a great way to cool things down. Strawberries and blueberries are in abundance this time of year so perfect for harvesting right from your garden.

What you need:

  • 2 x cup of strawberries (green part removed)
  • 2 x cup of blueberries
  • 1 x banana
  • 4 x tablespoons of chia seeds
  • 3-4 x cups of milk
  • 10 x reusable pouches

Directions:

  • Add all ingredients to blender and blend.
  • Then fill your reusable pouches and the next day wrap in a face washer before putting into the lunchbox.

Fruit Rounds

Drying your apples and bananas is a great way to preserve your fruit and keep hands nice and clean during a morning tea break. It’s actually not as hard as you might think too. Have a go at making some fruit rounds.

Banana rounds

healthy-garden-snacks-banana-rounds

What you need:

  • 2 bananas, peeled
  • 1 cup fresh squeezed lemon juice
  • Cooking spray
  • Parchment paper
  • Baking tray

Directions:

  • Preheat oven to 100C.
  • Coat parchment paper with cooking spray.
  • Cut bananas into 1/4-inch slices with a knife.
  • Dip slices in lemon juice, then place on a baking tray.
  • Bake in the preheated oven, turning over once, until golden brown and crispy.
  • Bake for approx 3 hours.
  • Transfer to a wire rack until cooled and crispy.

Apple Rounds

healthy-garden-snacks-apple-rounds

What you need:

  • 2 apples, cored and thinly sliced
  • ½ teaspoon of ground cinnamon
  • 1 teaspoon of sugar
  • Parchment paper
  • Baking tray

 

Directions:

  • Preheat oven to 110C.
  • Slice apple evenly using a mandolin or knife.
  • Place directly on a baking tray.
  • Mix sugar and cinnamon together in a bowl then sprinkle over the apple slices.
  • Bake in the preheated oven for 45 minutes to 1 hour.
  • Bake until apples are dried and edges have curled up.
  • Transfer to a wire rack until cooled and crispy.

 

Grow, harvest, prepare then add your garden-fresh nude treats to your kid’s lunchboxes. Nude Food Day is an awesome time to raise awareness and celebrate real food and improve the choices of our future generations.