Recipe ideas for a healthy return to school

The perfect option is to combine different foods in small portions so they have everything they need. Knowing how to incorporate different things into the tupperware you bring to class is a delicate but grateful art.

And to help you, we present three recipes with different approaches to help you make your lunch healthy, nutritious and delicious.

Pizza is one of the usual passions of little ones. We’ll use this to our advantage and create miniature pizzas by replacing the bread in the base with zucchini slices, thus adding more veggies to the dish.

Contents

• a pumpkin

• Tomato sauce (should be quite thick)

• mozzarella

• Basil

• Black pepper

• Oregano

• extra virgin olive oil

• Optional: A can of tuna

Preparation

• We wash the zucchini well and dry it. We cut thin slices, about one centimeter thick.

• Fry the zucchini slices in a pan with little oil. It is important that they do not get soft because they will be the base from which we will ‘build’ our mini pizza. They should be al dente.

• We take out the zucchini slices and cover them with some tomato sauce and cheese (grated or chopped). If we are going to use tuna, we put it on top.

• We sweeten it with basil and thyme.

• Gratin until the cheese looks very crispy.

• Sprinkle with black pepper.

This lower-fat and heavier version of croquettes is ideal for providing carbohydrates that will give the child the energy to finish classes at the highest level. It’s also a good way to include fish in your diet, just like mini pizzas.

Contents

• Medium potatoes: 2

• Tuna: 1 can (natural)

• Eggs: 1

• Onion (medium

• Bread crumbs: 100 grams

• Oil: One tablespoon

• Salt

• chopped parsley

Preparation

• We peel the potatoes and boil or steam them. We let them cool and make puree with them.

• Finely chop the onion and drain the canned tuna.

• Add tuna, onion, salt and parsley to the puree.

• We put the mixture in the refrigerator until it cools down completely.

• We beat an egg and prepare a small plate with breadcrumbs.

• We take pieces from the mixture, shape them into balls, and pass them through egg and breadcrumbs. You should get about 14 units, more or less.

• We spray a baking tray with oil and put the snacks there.

• We cook it for a few minutes until it becomes crispy.

Latkes are onion and potato pancakes typical of Jewish cuisine. Fortunately, in addition to being delicious, they are very flexible in substituting and even substituting some ingredients for others. In this case, we will leave the potatoes aside and replace them with carrots.

Contents

• Carrots: Approximately 250 grams

• Onion: Approximately 125 grams

• Eggs: 1

• Yeast-free bread cookies or unsalted ‘crackers’: 30 grams. If it is very difficult to obtain, you can use flour.

• Salt: 1 level teaspoon

• Oil

• Spices to taste

Preparation

• Chop the onion very finely, crush the crackers until they become powdery and set aside.

• We peel the carrots, cut them in half and grate them using a food processor, mandoline or, if you don’t have these tools, a grater.

• A very important step: you need to take the grated carrot, place it on a thin, durable cloth (or cheesecloth if you have it), create a small bag with it and squeeze it well to extract all the liquid we can get. The more liquid we remove, the crispier the latkes will be.

• Mix the chopped onion and grated carrot in a bowl. We will use the powder obtained from crushing crackers as a binder. We add the egg and salt and mix everything thoroughly.

• It’s time for art. Season them with spices to your taste. Almost anything looks good on it, so take the opportunity to give it the touch your kids love the most. Curry, basil, coriander, thyme… Try it and discover the perfect flavor for your family. And if you’re lazy or don’t even know where to start, don’t worry. You can skip this step; The latkes will still be delicious.

• Put a good amount of oil in a pan and heat it. It should be hot, but do not overdo it, otherwise the pancakes will brown before the inside is cooked.

• Take pieces from the dough and shape them into a flat disk. Don’t worry if it comes out uneven, that’s just the way latkes are. Fry each side in several batches.

• When you remove it from the pan, leave it on a rack or kitchen paper to allow any excess oil to drain or be absorbed by the paper.

• Besides being great on their own, they are also very appreciative when it comes to pairing up. Follow your instincts and if you need a final touch to make your child’s tupperware perfect, add yogurt sauce, guacamole, cream cheese with smoked salmon… or whatever else comes to your mind.