Lovely, today I’m thrilled to share my secret weapon that helps me make school lunch boxes the night before and beat the morning rush!
Drum roll please…..
Lovely, please meet the gorgeous Bento Box by Penny Scallan Design.
I’ve been packing Grace’s lunch the night before all. year. long. and YES her lunch is still crunchy and fresh at lunch! [and to be honest, the leftovers that return home uneaten are still fresh!]
How?
This wonderful Bento Box has the most incredible lid lined with a leak-proof silicone seal that perfectly seals each individual compartment.
And yes, I’ve tried almost everything to test the freshness! Apples, mango, berries, tomato, cucumber, carrot, popcorn, sandwiches, muffins, pretzels, cheese, yoghurt, egg, banana, peach, snow peas, capsicum, hummus!
All are beautifully fresh and ready to be devoured at lunch time.
Why did I start packing lunch boxes at dinner time?
Mornings at our place are CRAZY! We are always rushing around trying to get everyone dressed, fed and out the front door – trying to pack a lunch box that’s healthy is IMPOSSIBLE for us in the am.
BUT in the evening, as we prepare dinner – packing a lunch box is simple.
There’s already lots of vegetables out, we simply add some fruit, a yoghurt, perhaps a sandwich and a treat stashed in the freezer and VOILA.
We have a healthy lunch box packed and ready to go!
Packing lunch boxes the night before to beat the morning rush is a game changer! And with this lovely little bento box from Penny Scallan – you don’t have to compromise on freshness!
Now, two more notes on freshness…
- We keep the lunch box in the fridge overnight.
- And pop the lunch box into a freezer bag for school.
One last thing I’d love to share is each compartment of the bento box is cleverly labelled to guide you with what to pack. There is a spot for vegetables, fruit, dairy, protein and grain. As well as a little spot for a lunch box treat. It takes the guess work out of portions! And ensures the right foods make it into your little ones lunch box and tummy!
And guess what – today I’m giving you a FREEZER FRIENDLY recipe that sneaks a little extra veggie goodness into your child’s lunch box!
PUMPKIN PIE BLISS BALLS!
These bliss balls come together in one bowl.
In less than 15 mins.
Can be made ‘nut-free’.
And are an easy recipe your kids can help with!
Getting your little ones into the kitchen to help pack their lunch boxes is a wonderful idea! It gives your child a sense of ownership and power over what they eat and is a clever tactic in combating fussy eating!
Happy cooking!
Today’s blog post is proudly sponsored by Penny Scallan Design.
To make your own pumpkin pie bliss balls simply…
Wash and dry your childs hands and set them up safely at the kitchen bench.
Into the large bowl of a food processor, place the rolled oats.
Add the almond meal (nut free version – substitute with shredded coconut) and pecans (nut free version substitute with oats).
Add the pumpkin seeds.
Add the pumpkin puree and pitted medjool dates.
Finally, add the coconut oil, maple syrup, vanilla, cinnamon, nutmeg, mixed spice and ginger.
Pop the lid on the processor and blitz for 1-2 minutes or until gorgeously combined.
Using oiled hands take heaped tablespoons of the mixture and roll into balls. Roll each ball in crushed pecans (or shredded coconut). If your mixture is a little soft, pop it into the fridge for a half hour to firm up. Continue rolling until no pumpkin pie bliss balls mixture remains.
Store the pumpkin pie bliss balls in the freezer (in a snap lock bag or freezer friendly container) ready to be packed into lunch boxes.
Give your kids a chance to help pack their own lunch box – read each compartment label to your little one and ask them what kinds of fruits, vegetables, protein, grain and dairy they’d like to pack.
This is a great opportunity for your children to learn all about the different food groups and gives your kids a sense of control over what they’re eating – GREAT for fussy eaters!
PUMPKIN PIE BLISS BALLS
Print
make school lunch boxes the night before and beat the morning rush!
- Total Time: 10 mins
- Yield: 30 1x
Description
pumpkin pie bliss balls FREEZER FRIENDLY MAKES 30 BLISS BALLS CAN BE MADE ‘NUT-FREE’
Ingredients
- 1 cup (100 grams) rolled (traditional) oats
- 1 cup (120 grams) pecans (nut free version substitute with an extra 1 cup (100 grams) rolled oats) PLUS extra crushed pecans (or shredded coconut) to decorate
- 1 1/2 cups (165 grams) almond meal, ground almonds (nut free version substitute with 1 1/2 cups (150 grams) shredded coconut)
- 1 1/2 cups (225 grams) pumpkin puree
- 1/2 cup (65 grams) pumpkin seeds (kernels)
- 6 medjool dates, pitted
- 1/3 cup (80 ml) coconut oil, melted and slightly cooled
- 1/4 cup (60 ml) pure maple syrup (optional)
- 1 teaspoon vanilla bean paste (or extract)
- 1 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg, ground
- 1/4 teaspoon mixed spice, ground
- 1/4 teaspoon ginger, ground
Instructions
- Place the oats, pecans, almond meal, pumpkin puree, pumpkin seeds, dates, coconut oil, maple syrup, vanilla, cinnamon, nutmeg, mixed spice and ginger into the large bowl of a food processor. Blitz for 1-2 minutes or until thoroughly combined. Using oiled hands, take heaped teaspoons of the mixture and roll into balls. Roll each bliss ball in crushed pecans (or shredded coconut) to decorate. Store in the freezer. Will keep for up to 3 months.
- NOTE: If required, place the bliss ball mixture into fridge to firm up for a half hour (this makes rolling the bliss balls easier).
- Prep Time: 10 mins
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