Packed lunches can be a challenge when kids go back to school in hot weather. But while certain food and drink should be avoided, there’s still plenty that can be eaten and ways to keep lunches cool.
Swapping the plastic lunchbox for an insulated cooler bag and inserting a frozen ice brick will do the trick. Adding a frozen drink bottle (with water or juice for the kids to drink later) will also help. Encourage littlies to keep their lunchboxes out of the heat during the day (where possible).
In hot weather it’s best to bypass milk, yoghurt, fish and meat. Summer lunch options include tinned tuna or salmon with dry biscuits or rice cakes, banana bread, savoury muffins and dried fruit — apples, apricots and mango. For sandwich lovers, freeze bread the night before so it’s cool and fresh for lunch the following day.
Rollups are another popular snack but they’re often packed with sugar so have a crack at making your own with this recipe:
Preheat oven to 120 degrees. Peel, core and thinly slice five large apples and combine with a punnet of strawberries — halved with stems removed — in a saucepan. Cook for five minutes (or until soft). Pour mixture into a blender and mix until smooth.
Pour mixture onto a baking tray — lined with baking paper — and spread evenly. Cook for about two hours or until dried and slightly sticky. Remove from oven and allow to dehydrate. Once ready, slice and roll up in plastic wrap to store.
