Following on from the huge popularity of the Unicorn Sandwich video published by @EatsAmazing we are thrilled to share her next tutorial on getting the most from your Dinosaur Sandwich Cutters (Lunch Punch)
The truly awesome @EatsAmazing has surpassed herself again combing the Yumbox and the Unicorn Lunch Punch to create this fabulous tutorial on creating something that is not only super cute, but also super healthy.
To get more Eats Amazing ideas visit http://www.eatsamazing.co.uk/n
When Friendly First Foods offered to review the Yumbox as a tool for Baby Weaning we jumped at the chance.
We often get feedback from happy customers who are loving their Yumbox for babies and toddlers.
Some of the reasons (shared by our customers) as to why it is so perfect are:
'its leakproof I can add low sugar yogurts and purees'
'its so resilient - its been thrown on the floor countless times and lives to tell the tale!'
'its portion controlled and encourages me to pack him more of a balanced diet'.
Having used the Yumbox Classic with her toddler, Harry's Mummy is not only another fan, "its absolutely brilliant and well worth the investment", but has also been kind enough to share some great ideas on her blog of how you might fill yours. To see her vlog review please check out the you tube video below.
We love it when customers share their Yumbox lunches with us. The only thing better is when they share their recipes; which is just what Lorraine from The Appliance House has done today.
We think these look fun and easy to make and could even be a project to include your little ones in.....read on for full details and a big thank you to Lorraine (read more of her fab ideas and recipes here).
RECIPE - Lorraines Savoury Scones
We have made a batch of yummy wholemeal savoury scones which are perfect for children’s lunch boxes. These little savoury delights are made with cheddar and parmesan and are packed full of flavour and taste great; a lovely change to the classic scone served with jam and cream (Although I have to admit they are still a favourite of mine!) Simply serve warm with butter or better still add a lovely slice of ham and a little chutney for a tasty lunch time treat. They’re ideal for a picnic lunch too. These wholemeal savoury scones are really simple to make and can be frozen for up to a month meaning wholesome home baked goodies are waiting to be devoured at any time you wish.
Cooking Time; 15 – 17 minutes.
Preparation Time; 20 minutes.
Inspired by bbc.co.uk
- 250g wholemeal self raising flour
- 250g plain flour
- 2 tsp baking powder
- ½ tsp salt
- 200g grated cheddar
- 70g grated parmesan
- 1 small egg, beaten
We all get stuck in a rut at times when it comes to what to include in our kids (and our own!) lunches. Thankfully this fantastic blog post from Taming Twins has some great ideas to help you provide interesting, new options and even better there isn't a boring sandwich in sight!
To read more from Taming Twins visit her blog here.
- Mini breadsticks
- Cold cooked pasta (often with pesto)
- Mini rice cakes
- Wraps, turned into filled pinwheels, by cutting them into thin slices
- Brioche pieces (kind of a treat too)
- Cheese twists (from the bread stick aisle, these can be high in salt though so watch out)
- Toasted pitta fingers
- Hummus for dipping
- Pieces of cooked chicken
- Strips of ham
- Pieces of quiche
- Cold hard boiled eggs (they only get this when my husband is making, as I can’t bear them!)
- Cold cooked sausage pieces
- Cheese cubes
- Yoghurt tubes
- Plain yoghurt mixed with fruit
FRUIT & VEGETABLES
- Cherry tomatoes
- Cucumber strips
- Carrot sticks
- Pieces of mango
- If they are having pasta (see above, I’ll often mix in peas or broccoli pieces)
- Grapes, cut in half
- Dried apricots
- Satsuma segments
- A few chocolate buttons
- A piece of fruit leather, or fruit string
- A biscuit
- A mini Creme Egg (as it’s nearly Easter!)
- Flapjack pieces
- Cake pieces (banana cake for energy goes down very well)
- Kids type crisps
If (like us) you are forever on the search for inspiration to spice up your lunch boxes then it is well worth visiting the blog of Sylina Lunches.
Her ideas, are simple, cute, and most of all fun - so why not take a look at the video below and add a cute 'cut out' to your egg or make a turkey flower?! :)
Christmas is a fantastic excuse to indulge in fun foods. Often this means lots of sugar and junk but some of our top lunchbox packers have been sharing their Christmas creations to prove that healthy food can be just as fun!
These lunches are also a great way to treat allergy sufferers who can't always partake in the standard Christmas treats.
Yumbox has a huge following of parents who find it the perfect container for BabyLedWeaning. Luckily for us they regularly share their creations on instagram. One of our favourite to follow is @BLWMamaUK who is a true inspiration for feeing her baby nutritionally balanced, fun, lunches.
We had to share this fabulous recipe she posted for homemade cereal bars (perfect for your grain section of the Yumbox). They are easy to make and are popular not just with babies but with bigger kids too (and even in the odd adult if we are honest!)
To make these...
5 Medjool dates (I used organic ones)
70g porridge oats
15g dessicated coconut
1 beaten egg
Coconut oil or unsalted butter for greasing the baking tray
1. Line a baking tray with greaseproof paper and grease very lightly with coconut oil.
2. Finely blend the nuts then tip them into a large glass bowl. Add the sultanas, coconut, and porridge oats then stir.
3. Blend the dates into a sticky paste - throw in a handful or two of oats if they start to gum up the blender like mine did.
4. Put the dates into the bowl then using a thumb and forefinger, rub them into the oat mixture as if you were making crumble. Continue until the dates are distributed evenly into the mixture.
5. Stir in the beaten egg.
6. Press the mixture onto the baking tray in a rectangular shape about 2-3cm thick.
7. Bake for 15 minutes at Gas 5, ensuring the egg is cooked.
8. While still warm, slice into finger shapes with a sharp knife. I used a pizza cutter which was the perfect tool for the job.
9. When cooled, peel the cereal bars carefully off the greaseproof paper. I will keep mine for a few days in a sealed Tupperware container... if they last that long!
To see more recipes and inspiration from @BLWMAMAUK check out her blog here
With the summer holidays upon us and a huge amount of rain what better way to spend an afternoon than baking with your little ones? If (like me) your baking skills are less 'The Great British Bake Off' and more 'oh dear what on earth is that!' then our friends at SweetPea Pantry have the perfect answer for you!
They have a whole range of ready mixed baking sets including some perfect Yumbox fillers such as flapjacks and biscuits (just in case the rain does ever stop and allow you to run to the park for an impromptu picnic).
Not only are they super easy and fun to make, but (and here is the best bit!) they are full of healthy ingredients such as chia, quinoa, flax and wholegrains too.
The very lovely Hijacked By Twins put both Sweetpea Pantry and Yumbox through their paces and reviewed them over on her blog and was even kind enough to share some pictures of the results. In our house though they got a very big thumbs up!
All photo credit goes to Hijacked by Twins
I'm always on the hunt for alternatives to bread to put in my Yumbox as a grain. When we had this cous cous at a friends BBQ the other night I knew it would be perfect to make at home. A great recipe for a summer dinner and fantastic as leftovers in your Yumbox the next day!
- 250g plain cous cous
- 300ml vegetable stock
- 200g chorizo (chopped small)
- 1 chopped red onion (chopped small)
- 1 x orange pepper (chopped small)
- 1 x yellow pepper (chopped small)
- 2 x cloves of garlic (finely sliced)
- a small bunch of chopped (fine) mint
- a small bunch of chopped (fine) basil
- a small jar of black olives (pip removed and chopped in half)
- a glug of olive oil
- the juice of a lemon
- salt and pepper to season
- Place the chopped chorizo, garlic and onion in a frying pan and fry until softening
- Add peppers and and continue to fry until softened
- Place cous cous into a large bowl and pour over stock and the olive oil, cover with a plate / clingfilm and leave to stand for 5 minutes
- Fluff the cous cous with a fork and stir in all other ingredients, garnish with mint
The Yumbox is a fantastic tool for Baby Led Weaning. Thanks to its leakproof lid you can pack purees and yoghurts next to rice cakes and crackers and there is no fear of leaking. You can also re-seal uneaten food for snacks later in the day. The best bit though is that when you get home you can throw it in the dishwasher and save yourself time, mess and leaks!
We now have a number of fabulous Mums who are regularly sharing their BLW recipe inspiration on instagram. If you want to feel inspired, take a look at some of their photos in the video above, or check them out on instagram at:
We often get asked it is possible to fit a sandwich into the Yumbox Classic - the answer is most definitely 'Yes'!
In order to demonstrate this I have used a whole sandwich (you might only want to do half) made from a Kingsmill full size, medium sliced, loaf. I have kept the crusts on (which makes it a tighter fit), but if you choose to remove them you have even more space.
The example shown has cheese, ham and salad sandwiches in it, but you might want to try some other fillers from our list below, or (if your family have a fabulous filler of their own) why not share it with us on social media? #Yumbox
Filling ideas for 'Afternoon Tea Sandwiches'
- Smoked Salmon and Cress
- Brie and rocket
- Camembert and cranberry chutney
- Cheddar with apple slices
- Cucumber with mint and cream cheese
- Hummus with grated carrot and raisins
- Goats cheese and Watercress
- Roast beef and horseradish
- Prawns with rocket, chilli and lime
- Falafel, hummus and roasted vegetables
- Bacon lettuce & tomato
- Coronation chicken
- Tuna, mayonnaise and sweetcorn
- Chicken, Bacon, sweetcorn and mayonnaise
- Parma Ham, asparagus tips and cream cheese
- Grated cheese mixed with chutney
- Avocado and tomato
- Radish and cream cheese
- Egg mayonnaise with rocket
- Prawns with lemon mayonnaise, cucumber and rocket
- Cream cheese with pineapple and chopped walnuts
One of my favourite vegetables is asparagus but I only eat it (because I maintain it only truly tastes good) in season. This prompted todays post on what vegetables are good to eat when. Sadly the asparagus season is coming to an end, but a visit to our local 'pick your own' confirmed that we are about to be in with some real treats for the summer.
Why not check out the calendar below and try something new in your #Yumbox this week? Even better, visit a 'pick your own' with the kids and let them choose something new to try (you would be amazed what, even a picky eater, will eat if they have picked it themselves!)
Todays Yumbox has a salad made up of the weekends BBQ leftovers (asparagus, steamed for 5 minutes and then wrapped in parma ham and grilled for a couple of minutes on the BBQ) - delicious hot or cold!
This week rather than share a recipe I thought I would respond to some of the questions we often get asked about how to pack wet foods into Yumbox.
Yumbox is leakproof, but it is designed to hold yoghurts and dips, not juice and water. To ensure that food stays in place and does not leak to other compartments, be sure to follow 4 Easy Steps:
- Do not overfill compartments
- Remove any excess liquid from canned fruit, applesauce and yogurts
- Keep contents cool by adding an ice pack to your lunch tote
- When closing Yumbox, press down on the lid with the palm of your hand and snap latch to closed position to create the best seal.
Don't pack yogurt drinks, soups or runny/watery dressings.
Do pack foods with the consistency of ketchup, chunky salsas, hummus, yoghurt, and veggie dips.
Some oily vinaigrettes may leak out of the dip well. One trick that can help keep vinaigrettes in place is to dress the salad and top it with a few croutons. The croutons will absorb excess oil/liquid and keep the vinaigrette from seeping into a neighboring compartment.
If you are not sure if your food choice is too liquidy to pack, we suggest that you conduct a quick test before sending your child to school with that food. Simply add the test food to a compartment, close Yumbox properly and give it a good shake (or leave it on its side for 10 min.). Set Yumbox back to normal position and open to see the results.
Now the summer has finally arrived we are eating at least a couple of BBQs a week in our house. This is great news because BBQ leftovers make fabulous Yumbox picnics. We have started to cater for a couple of extra people each time we BBQ and at the end of the meal I simply put the leftovers straight into our Yumbox and store them in the fridge for a couple of days until our next picnic (the silicone lining in Yumbox's lid will keep food fresh)
A rack of lamb (with the fat still intact)
Coarse Sea Salt (to season)
Sprigs of fresh rosemary
Green leaves (pictured here is Lambs Leaf Lettuce)
A pepper finely chopped
A block of Halloumi Cheese
Leave your lamb out of the fridge for a few hours before cooking to allow it to come to room temperature
Make shallow cuts all over the outer layer of fat and place rosemary sprigs into the holes (they can stick out)
Rub the fat with the Sea Salt (you can put a lot on as most burns off and it helps protect the meat)
Place on the BBQ (fat side down) over high heat to seal
Reduce the heat (by placing on a higher shelf) and continue to cook until the meat is medium rare (turning occasionally)
Slice into cutlets
Serve on a bed of Salad with Halloumi (which you have sliced and cooked on the BBQ for 2/3 minutes on each side)
Pictured below was the meal we ate that night. Sadly the cous cous got eaten up so there was none left for the Yumbox (but we will share the recipe for it in the coming weeks)
The Bank Holiday weekend was filled with BBQs in our house. On the Monday we took our kids (4 and 2) to our local fishmonger and let them choose dinner. They picked 3 white fish (that "had cool eyes"!) and my husband raided the BBQ cook books to produce a feast that even my fussy 2 year old declared to be "Yummy"!
This morning I had a leftover tub of cold mash and the flesh of the third fish. It seemed the perfect excuse to make fishcakes for my #Yumbox lunch, the recipe is as follows:
Leftover, cooked, white fish (off the bone)
Leftover (cold) mash potato
A spring onion (thinly sliced)
A cup of petit pois peas
A splash of milk
An egg (beaten)
Salt and Pepper for seasoning
A tablespoon of oil
Some green leaves (pictured is a round leaf lettuce with chicory)
- Heat the Spring Onions gently with the milk until onions start to become opaque.
- Drain the excess milk and stir in the cold fish, cold mashed potato and the peas (they can still be frozen)
- Use your hands to form the mixture into patties (note - if the mixture is too soft you may need to refrigerate it for half an hour to make it firmer)
- Dip each pattie into the beaten egg and then cover in flour
- Any patties you don't want to eat straight away can be frozen at this point
- Heat a frying pan with the oil and place the patties gently into the oil, cooking on a moderate heat for about 5 minutes on each side until cooked through and golden brown
- Either eat warm on a bed of salad, or allow to cool before placing in your Yumbox (these are delicious hot or cold)
To continue our theme of quick, easy and yummy #Yumbox fillers today we are featuring one of my favourite, filling, summer salads
1 cup of red lentils
1 and 1/2 cups of chicken or vegetable stock
A spring onion (thinly sliced)
A bay leaf
A spring of fresh thyme
Pepper for seasoning
A teaspoon of oil
Some good quality goats cheese (our came from Wimbledon Park Farmers Market and was delicious!)
Some green leaves (ideally spinach or pictured here is lambs lettuce)
- Place the red lentils, thyme, bay leaf and stock in a pan and simmer for 10 minutes (any longer and your lentils will become mushy)
- Remove from the heat and remove bay leaf and thyme
- Season with some pepper and add the sliced spring onion
- Allow to cool and mix with leaves
- Crumble goats cheese on top and drizzle with the oil
Simply add some yummy mid morning snacks (pictured here are chopped cherry tomatoes and basil and a mix of strawberries and blueberries with some blanched almonds).
This can be made up the night before and kept fresh in the fridge with the Yumbox's airtight lid.
These Cheesy Courgette Scones look fabulous, taste delicious and allow you to sneak some extra veggies into your little one's diet. What's not to like?!
PREP TIME - 10 mins
COOK TIME - 20 mins
- 1 small courgette (about ⅔ cup)
- 300g self-raising flour
- 1 tsp baking powder
- 1 tsp caster sugar
- 1 cup grated mature cheddar cheese
- 1 cup full fat milk
- 1 tbsp lemon juice, squeezed from a fresh lemon
- Pinch of salt
- PREHEAT OVEN TO 180 DEGREES
- ADD THE LEMON JUICE TO THE MILK AND LEAVE TO STAND FOR 5 MINUTES
- MEANWHILE, GRATE THE COURGETTE AND WRAP UP IN ABOUT 5 PAPER TOWEL SHEETS, REMOVING THE MOISTURE
- IN A LARGE MIXING BOWL, SIFT THE FLOUR AND ADD THE CHEESE, COURGETTE, SUGAR AND A PINCH OF SALT.
- ADD IN THE MILK MIXTURE LITTLE BY LITTLE UNTIL A DOUGH FORMS (DON'T BE HASTY AND USE IT ALL)
- ON A FLOURED SURFACE, PAT THE MIXTURE DOWN UNTIL IT IS 1.5 INCHES THICK. THEN CUT OUT WITH YOUR PARTY CUTTER TO SCONES AT A SIZE OF YOUR PREFERENCE.
- PLACE THE CUT, RAW SCONES ON A NON-STICK BAKING TRAY
- REWORK THE DOUGH AND CUT MORE SCONES OUT, REPEATING THIS PROCEDURE UNTIL ALL THE DOUGH IS USED UP
- LIGHTLY BRUSH THE TOP OF EACH SCONE WITH MILK
- BAKE IN THE OVEN FOR ABOUT 20 MINUTES UNTIL GOLDEN BROWN
- SERVE WITH BUTTER, CREAM CHEESE OR ANY TOPPING OF YOUR CHOICE
Today rather than share a recipe we thought we would share an idea for a quick, easy and fun Yumbox lunch which will be loved by all grown ups and kids alike - DIY smoked salmon bagels!
2 x slices of Smoked Salmon
1 x tablespoon of Cream Cheese
1 x Bagel
1 x quarter of a cucumber
Pack in Yumbox (can be done the night before as the #Yumbox will keep it fresh) and eat! (my kind of lunch!)
Like many busy Mums I tend to find what I am going to be eating for the day is the bottom of the priority list. Today I needed something super quick and easy to take with me to the office, I had less than 5 minutes prep time and I wanted it to keep me going all day. Thank goodness for this super easy prawn salad recipe!
1 pinch of salt
Half a cucumber
Half a lime
A handful of radishes
A pack of pre-cooked prawns (the one I have used here are from M&S and have a chilli and coriander dressing on them)
- Remove the skin of the cucumber and finely slice
- Remove the ends of the radishes and finely slice
- Mix with the juice from half of a lime
- Add a pinch of salt
- Place in your Yumbox Panino with the prawns over the top - hey presto a yummy, healthy salad in less than 2 minutes!