Hands up if you think back to school after the summer holidays can be stressful? You’re not alone! With everything from uniforms and shoes to stationery and bags, the idea of preparing school meals is something that can easily be pushed to a ‘later problem’. With a little bit of planning, school meals can actually be fun and delicious. 

Here are three of Michelle Bridges healthy back to school ideas that will help lessen the stress of weekdays without breaking the bank!

FUN TIP:  Make sure you involve the kids and let them get their hands dirty! By getting the kids in the kitchen, they will start to get excited about healthy, delicious foods! 

Cheesy Barbeque Popcorn

Ingredients

  • 85g Air Popped Popcorn
  • 1 Teaspoon Ground Paprika (2g)
  • 1/2 Teaspoon Dried Oregano (1g)
  • 1/2 Teaspoon Dried Thyme (1g)
  • 20g Butter, melted
  • 25g Grated Parmesan, grated

Method

  1. Cook the popcorn using packet directions.
  2. Meanwhile, combine the spices in an extra large bowl.
  3. Add the hot popcorn and butter to the spice mix in the bowl. Toss until well coated and combined.
  4. Spread onto a large baking tray lined with non-stick baking paper. Scatter over the cheese. Bake in a preheated 180C conventional oven (or 160C for fan forced) for 2-3 minutes or until the cheese is just melted.
  5. Allow to cool and divide into 8 portions.

Raw Brownie Bites

Ingredients

  • 12 Fresh Dates (200g), sliced and pitted
  • 20 Prunes (160g), sliced and pitted
  • 2 Tablespoons Coconut Oil (50g), melted
  • 1/2 Cups of Sunflower Seeds (66g)
  • 1/2 Cups Cocoa Powder (50g)
  • 1/2 Cups Coconut Flour (62g)

Method

  1. Chop the dates and prunes roughly. If using dried dates, soak them for 10 mins in boiling water to plump them up.
  2. Melt the coconut oil.
  3. Add all the ingredients to a powerful food processor to combine. If it is not combining well, loosen with a little boiling water.
  4. Line a small baking tray with paper so it doesn’t stick to the bottom while it sets. Press the mixture into the tray. TIP: Placing a second piece of baking paper over the top of the mixture makes it easier to ‘press down’ without it sticking to fingers.
  5. Chill and slice!

Apricot Squares

Ingredients

  • 300g Dried Apricot
  • 50g Dried Dates
  • 100g Desiccated Coconut

Method

  1. Place everything into a food processor and blitz on high speed until combined.
  2. Line a small loaf tin with baking paper.
  3. Spoon mixture in and smooth out using the back of a glass that has been covered with a little baking paper to avoid sticking.
  4. Refrigerate for 1 hour and then remove from the tin.
  5. Slice into 12 long bar shapes and then cut each into 8 smaller squares.
  6. Refrigerate in an airtight container.