Get set, cook: freeze ahead lunch box ideas

Anything that saves us time in the morning gets our vote! Here are some simple lunch box fillers that can be made ahead of time, frozen and defrosted, saving you time and energy in the morning rush to get everyone out the door.

EGG MUFFINS

This recipe uses ham, cheese and capsicum but you can throw in whatever you want according to your child’s tastes.

• 12 eggs
• 3/4 cup of milk
• Chopped ham
• Shredded cheese
• Chopped capsicum
• Salt
• Pepper

TO MAKE:

Whisk together the eggs with milk, salt and pepper.

Add in your ham, cheese or other ingredients of choice.

Divide mixture into greased muffin tin or lined with silicon liners.

Cook in 190c oven for around 20-25 minutes.

DATE AND COCONUT BALLS

No baking is needed here making the whole process even easier!

• 1 cup of pitted dates
• 1/2 cup of desiccated coconut
• 2 teaspoons of cocoa powder
• 2 teaspoons of coconut oil
• 1/4 cup pumpkin seeds or other mixed seeds (optional)

Roughly chop the dates then blend all the ingredients in a food processor or with a stick blender.

Form small balls and freeze or refrigerate.

NO BAKE MUESLI BARS

• 1 cup pitted dates
• 1/4 cup maple syrup or honey
• 1/4 cup peanut butter or almond butter 1 cup of roughly chopped almonds
• 1 1/2 cups of rolled oats

You can also add chocolate chips, chopped dried fruit, seeds, other nuts, dried banana etc. to taste (all optional).

Whizz dates through a food processor and add to oats and almonds.

Warm honey/syrup with peanut butter in a small saucepan then pour over the oat mix.

Mix thoroughly.

Transfer to a baking dish lined with greaseproof paper.

Press down firmly.

Cover with plastic wrap and refrigerate for 20 minutes.

Cut into individual bars to wrap and freeze.

MINI PIZZA BITES

• Pizza base (cheat and buy ready-made and use a cookie cutter to cut out small rounds)
• Tomato puree or passata
• Shredded cheese (cheddar or mozzarella) Toppings of your choice
• Cut out small rounds of pizza base and place in a muffin tray.
• Add a teaspoon of tomato puree to each base.
• Add toppings and cheese.
• Cook on 180c for around 10-15 minutes.