How to include more vegetables in school lunches … kitchen helper
We always love a hack that serves double duty by saving time and money and this one is a triple threat because not only will it save time and money, it will also get your kids eating more veggies.
All you do is freeze homemade dip into ice-cube trays. On school mornings add one or two cubes to a container where they will slowly defrost by lunchtime. Pop some vegetables sticks or crackers into the lunch box so that the kids can dunk them in the dip and you’re done.
Not sure what dips to make? We’ve got some fab ideas for quick and easy dips that the kids will love. All of these dips are suitable for freezing.
1. Spinach and ricotta
Boost their iron with this creamy dip. Simply combine 1 ½ cups of baby spinach in a food processor with 200g ricotta, a tablespoon of Greek yoghurt, a generous grating of parmesan cheese, 1 clove of crushed garlic and a drizzle of olive oil. Whiz it up and it’s ready to eat or freeze for later.
Always a popular dip with kids and adults alike, hummus is tasty and simple to make. You’ll need one can of chickpeas (rinsed), a clove of garlic and the zest and juice of one lemon. Blitz in the blender, adding water if needed to get the perfect consistency.
To make this refreshingly creamy tzatziki, peel and dice one large cucumber, a clove of crushed garlic and a cup of Greek yoghurt in the blender.
The vibrant pink colour of this beetroot dip is appealing to kids, so it’s perfect for fussy eaters. Combine a drained can of baby beetroot with a cup of natural yoghurt and about one tablespoon of lemon juice in a food processor and blend to combine.