I love filling my kids lunchboxes with fresh recipes and giving them something to look forward to at school at midday.

And it makes it all worthwhile when I hear my children say “I’m always excited to see what you’ve packed for my lunch, Mum!”

As a passionate home cook who believes in cooking simple recipes from scratch, I love creating tasty, nutritious recipes for my family and to share them with other parents.

As a mum, I relish the opportunity to nourish my children with home-cooked food, which means avoiding damaging additives like artificial flavours, preservatives, trans fats, and the refined sweeteners that are so common in processed, packaged food.

The 40 recipes in my Easy Wholefood Lunchboxes ebook are designed to be prepared and cooked in advance.

Most of them can be made for dinner and doubled up, so for days afterwards you’ll have extra portions handy to throw into lunchboxes like a true lunchbox Ninja 🙂

It’s also amazing what goodies a Sunday sesh of a couple of hours can produce!

This recipe ebook is an ‘homage’ to kids everywhere who love eating, and who look forward to exciting and diverse lunches.

With over 200 lunchboxes to tackle every year (!), Easy Wholefood Lunchboxes was also created for the parents dreaming up a constant supply of delicious options  to keep their children happy and satisfied, while ensuring they are receiving vital nutrients as they grow physically, emotionally and intellectually.

The Easy Wholefood Lunchboxes eBook is split into 3 sections

1. My recommended lunch boxes, containers, drink bottles; my easy lunchbox system; and preferred ingredients
2. 20 sweet recipes
3. 20 savoury recipes

Plus a gorgeous photography to accompany each recipe.

I hope you’ll be inspired to create the simple, delicious recipes full of wholesome, real-food ingredients in your own home, helping your children to thrive and nourishing the whole family.

Enjoy these Raspberry Coconut Squares which is one of my kids’s favourite recipes included in the ebook.

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:

Rapadura sugar
Vanilla powder
Milk
White spelt flour
Desiccated coconut
Baking powder
Sea salt
Shredded coconut

Print

Raspberry Coconut Squares

Prep Time 15 minutes

Total Time 50 minutes

Author Brenda Janschek

Ingredients

• 250 grams butter softened
• ½ cup rapadura sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ¼ cup milk of your choice
• 1 ½ cups white spelt flour
• 1 ½ cups wholemeal spelt flour
• 1 cup desiccated coconut
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• ½ cup raspberry jam I use St Dalfours
• 1 – 2 cups frozen raspberries
• ¼ cup shredded coconut

Instructions

• Preheat the oven to 180°C and line a square pan 20cm x 20cm pan with parchment paper.
• In a large bowl, cream butter and sugar on high until pale and creamy (around 2 - 3 minutes).
• Beat in egg, one at a time.
• Add vanilla and milk and stir.
• Combine white flour, wholemeal flour, desiccated coconut, baking powder and sea salt in a seperate bowl, add to the creamed mixture and fold in well.
• Place half the batter into the prepared tin and flatten using a wet butter knife.
• Spread the jam evenly over the base, then using wet butter knife carefully spread the remaining batter over the jam layer.
• Press the raspberries into the top of the batter and sprinkle generously with shredded coconut.
• Bake in preheated oven for 30-40 minutes, or until golden brown. Cool completely before
• cutting into squares. Store in airtight container for 4 days.

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. I get a total kick out of seeing you bring my recipes to life.

So in usual Brenda style I set out to make the healthier version while the kids doubted I’d be able to match the tastiness (without all the sugar).

Lo and behold!

The kids went cray cray over my version, popped them in their lunch boxes each day, and have already asked me to make them again, and again …

These bars are so good that I just had to put this recipe into my Easy Wholefood Lunchboxes ebook  which is packed with 40 delicious nut-free, sweet and savoury wholefood recipes your kids will love! Grab you copy here.

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:

Rapadura or coconut sugar
Spelt flour
Baking powder
Honey or rice malt syrup

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Orange Poppy Seed Bars

Prep Time 10 minutes

Total Time 30 minutes

Author Brenda Janschek

Ingredients

• 165 grams butter softened
• 1/2 cup rapadura or coconut sugar
• 2 eggs
• 2 cups spelt flour
• 1/2 teaspoon baking powder
• 1/4 cup poppy seeds soaked in 4 tablespoons orange juice
• ICING
• 150 grams cream cheese
• 1-2 tablespoon honey or rice malt syrup
• 1 tablespoon orange juice
• 2 teaspoons orange zest

Instructions

• Grease and line a slice pan with baking paper
• Preheat oven to 175 degrees
• Pop butter and sugar into a bowl and beat with an electric mixture until pale and creamy (1-2 minutes)
• Add one egg in at a time, beat well
• Add in the poppy seed/orange mixture and stir
• Add flour and baking powder and fold in
• Pour into the slice pan
• Bake for 15-20 minutes or until a skewer comes out clean
• Cool in the tin for 10 minutes
• Carefully turn onto a cooling rack
• Ice once completely cool
• ICING - simply pop all the ingredients into a blender and blend until smooth
• Using a butter knife spread icing onto cooled cake
• Slice into bars
• I stored them in the fridge

If you know someone who could use some lunch box inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek

Remember to check out Easy Wholefood Lunchbox ebook here.

You might also like these Oat Seed and Date Bars or this Muesli Slice. Both also make great lunch box fillers.

Bren x

My special Cyber week ‘Cleanse for Life Bundle focuses on many areas of cleansing and recipes are a big part!

The recipes I have created Naturopath Naomi Judge for the program are aimed at cleansing and nourishing the body, balancing blood sugars and hormones, all without the feeling of deprivation that so many diet plans create.

As life gets busier, we all need to monitor how and what we eat, and clearly the easier the preparation the better!

The Chicken Burrito is an easy recipe from our menu that will satisfy the whole family.

It’s fun, fresh, satisfying, and, importantly, enables the digestive system to take a break whilst eliminating toxins from the body.

Print

Chicken Burrito

Prep Time 5 minutes

Author Brenda Janschek & Naomi Judge

Ingredients

• Avocado
• Cumin
• Lettuce cups
• Shaved or sliced cooked chicken
• Diced tomatoes
• Lebanese cucumbers diced
• Chopped spring onions
• Green or black olives sliced
• Lime
• Add your favourite fresh herbs

Instructions

• Mash your avocado with a fork, add cumin to taste. Set aside.
• Plate your lettuce cups and top avocado followed by a squeeze of lime.
• Add chicken or protein, tomatoes, cucumbers, spring onions and olives.

Notes

Greek yoghurt mixed with chopped mint.

If you want to find out more about The ‘Cleanse for Life’ Bundle CLICK HERE.

Bren x

Grab your FREE copy of my 'CALM YOUR CORTISOL' recipe book to soothe your cortisol and start your journey to high energy, fast metabolism, and feeling like yourself again!