Quick, colourful and lunchbox-ready — these are the ones the kids ask for again and again!
Fun Rainbow Salad Lunchbox
1lunchbox
Ingredients
- Handful of lettuce or spinach
- 4 cherry tomatoes
- 0.5 cucumber, sliced
- 0.5 grated carrot
- Small handful sweetcorn
- Red pepper slices
- Yellow pepper slices
- Small pot of hummus
- Gluten free crackers
- Cubes of cheese
- Small bunch of grapes or strawberries
Method
- Wash and prepare all fruit and vegetables.
- Arrange the colourful salad items into sections in the lunchbox.
- Add the cheese cubes and hummus pot.
- Place the gluten free crackers in a separate section.
- Add fruit for a sweet snack.
- Keep chilled until ready to eat.
Nanny Bea says: eating lots of different colours helps your body stay healthy and strong — the brighter the lunchbox, the more fun it feels to eat!
Gluten Free Chicken Salad Wraps
4wraps
Ingredients
- 4 gluten free wraps
- 2 cooked chicken breasts, sliced or shredded
- 1 small lettuce, chopped
- 1 tomato, diced
- 0.5 cucumber, sliced
- 1 grated carrot
- 4 tbsp mayonnaise
- Salt and pepper to taste
Method
- Warm the gluten free wraps slightly if desired.
- Spread mayonnaise onto each wrap.
- Add lettuce, tomato, cucumber and carrot.
- Add the cooked chicken evenly between the wraps.
- Sprinkle with any extra toppings you enjoy.
- Fold the sides in and roll tightly.
- Slice in half and serve.
Nanny Bea says: these wraps are one of our favourite picnic lunches — everyone can choose their own fillings and make their own special wrap!
Gluten Free Loaded Potato Skins
4servings
Ingredients
- 4 large baking potatoes
- 2 tbsp olive oil
- Salt and pepper
- 150g grated cheese
- 4 rashers cooked bacon, chopped
- Sweetcorn
- Spring onions
- Baked beans
- Sour cream
Method
- Preheat the oven to 200°C fan / 220°C / 425°F.
- Rub the potatoes with olive oil and sprinkle with salt.
- Bake for 40–45 minutes until soft.
- Leave to cool slightly.
- Cut the potatoes in half carefully.
- Scoop out some of the potato filling, leaving a shell.
- Brush the skins with a little more oil.
- Return to the oven for 5 minutes to crisp up.
- Fill the potato skins with cheese and your favourite toppings.
- Bake again for 5–10 minutes until the cheese melts.
- Add sour cream or extra toppings before serving.
Nanny Bea says: the best loaded potato skins are overflowing with cheese and yummy toppings — everybody should make their own topping masterpiece!
Gluten Free Cheese & Herb Pinwheels
12pinwheels
Ingredients
- 1 sheet gluten free puff pastry
- 150g grated cheese
- 2 tbsp cream cheese
- 1 tsp dried mixed herbs
- 1 tsp garlic powder
- 1 egg, beaten
Method
- Preheat the oven to 190°C fan / 210°C / 410°F.
- Line a baking tray with baking paper.
- Roll out the gluten free puff pastry gently.
- Spread the cream cheese over the pastry.
- Sprinkle with grated cheese and herbs.
- Add any optional extras.
- Roll the pastry into a long sausage shape.
- Slice into pinwheels.
- Place onto the baking tray. Brush lightly with beaten egg.
- Bake for 15–20 minutes until golden and puffed.
- Leave to cool slightly before serving.
Nanny Bea says: swirly, cheesy pinwheels always disappear fast at parties — the crispier and cheesier the better!