This week I threw together this tasty Potato and Zucchini Slice for lunch and it was massive tasty hit for the whole family! Make a double batch and voila, you have lunchboxes set for the next day!

If you’re looking for more recipe inspiration take a look at my popular ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to pack your kids for lunch! 

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Spelt flour or gluten-free flour
Salt and pepper
Olive oil
Dried rosemary

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Potato and Zucchini Slice

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 10

Author Brenda Janschek

Ingredients

• 2 large zucchini grated and moisture squeezed out
• 6 cooked chat potatoes skin removed and cubed (slice some for the top) OR 2 medium raw potatoes, peeled, grated and moisture squeezed out
• 1 cup parmesan grated
• 1 cup cheddar cheese grated
• 6 eggs lightly beaten
• 3/4 cup spelt flour or gluten-free flour
• ½ cup butter melted
• Salt and pepper to taste
• Olive oil
• 1 tablespoon dried rosemary

Instructions

• Preheat oven to 180C
• Grease and line a 20 cm x 20 cm baking tin
• Mix all the ingredients together until well combined.
• Pour into the baking tin, pop slices of potato on the top, brush with olive oil and sprinkle over rosemary.
• Bake for 30 – 35 mins until golden or when eggs are firm.
• Serve with your favourite salad or cut up vegetables

Notes

This slice would be dee-lish with some chopped ham or chopped cooked bacon!

I love seeing you create my recipes, so please send me your photos.  And if you share on social please tag me on instagram @brendajanschek or facebook.

Other recipes you might also like are my Mini Quiches and Healthy Lasagna.

Bren x

Most kids love pancakes for breakfast and they are super handy to pop into lunchboxes for a healthy treat.

It is enough for breakfast, and to pop into kids lunchboxes with a spread of raw honey and/or for savoury lunch pancakes. You can cook up the whole batch or save the wet ingredients in the fridge to cook up later.

If you’re looking for some lunch inspiration, take a look at my recipe ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Sunflower seeds
Chia seeds
Spelt flour
Buckwheat flour
Cinnamon
Aluminum-free Baking powder
Raw honey
Milk

The standard pancakes I make my kids use low- gluten flour, good quality eggs, milk and butter, which are all full of wonderful goodness.

As an experiment, I decided to add in some extra protein/good fats/healthy carbs in the form of ‘seed-meal’ (my term for ground-up seeds). Adding in some ripe banana  and cinnamon proves to be a great way to reduce the amount of sweetener required, whilst boosting that all important tryptohphan which helps to keep their spirits up for the day. The experiment was a success with the kids gobbling these down with glee!

To save time, you can even make this mixture the night before, ready to be turned into these tasty little delights in the morning.

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Banana Cinnamon Pancakes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Brenda Janschek

Ingredients

• 1/2 cup sunflower seeds
• 1/4 cup chia seeds
• 1 cup spelt flour
• 1 cup buckwheat flour
• 1 tablespoon cinnamon
• 2 teaspoons baking powder
• 2 tablespoons raw honey optional
• 1-2 cups milk we do 1 cup because we like a nice thick pancake
• 2 eggs lightly beaten
• 2-3 medium ripe bananas mashed

Instructions

• Process seeds in a food processor until they resemble fine crumbs
• In a bowl mix the mix the seeds, flour, baking powder and cinnamon
• In a separate bowl mix honey, milk, eggs and bananas
• Add wet ingredients to the dry ingredients
• Pop a medium frypan on medium heat and melt some butter or coconut oil (I like using a mix of both)
• Ladle in the pancake mixture and flip once sizzling
• Serve on it's own, in lunchboxes or with some whipped cream and berries.

If you make these pancakes please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

You may also like to try my Favourite Granola Recipe too.

Enjoy!

Bren x

I prefer to use pasture-raised organic eggs which have 2/3 more vitamin A, three times more vitamin E, seven times more beta carotene and twice the omega-3 fatty acids compared to commercially produced eggs.

They also have no hormones, antibiotics or pesticides.

I hope you enjoy these quick, easy, healthy & delicious little delights which are perfect for breakfast, lunch, dinner or snack!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Milk
Salt and pepper

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Egg Muffins

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Brenda Janschek

Ingredients

• 8 -10 eggs depending on size
• ½ -1 cup of milk
• 1 cup cheese grated cheddar, parmesan, crumbled feta
• Your preferred filling eg: chopped up ham spinach, kale, cherry tomato, mushrooms, herbs, feta, leftover rice, whatever takes your fancy!
• Sea salt and pepper to taste

Instructions

• Grease a muffin tin with butter or coconut oil
• Preheat oven to 175 degrees C
• In a measuring cup beat the eggs and milk
• Divide the egg mixture equally between the holes
• Add cheese to each muffins hole as well as your preferred filling
• Bake for 15-20 minutes, until golden
• Leave to cool slightly before removing from tray
• Suitable for freezing

Notes

Make a double batch to make enough to pack in lunchboxes
Get the kids involved, a fun recipe for them to make
Wrap bacon or prosciutto into the muffin hole before filling with egg mixture.

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

Some other delicious breakfast recipes you might like are Summer Mango Coconut Cream and Brenda’s Breaky Balls.