Our Favourite Snack & Lunchbox Food FUEL YOUR FAMILY WITH OVER 50 SIM YUMMY & NOURISHING REAL FOOD HEAT FREE PLE RECIPES GLUTEN FREE, W EE & REFINED SUGAR FR
THAI CHICKEN BITES recipe 26 500g of organic free-range chicken thighs 1 egg 1 tablespoon of good quality fish sauce Juice of half a lime A handful of coriander leaves 1 tablespoon of coconut flour A good pinch of salt & black pepper ½ a red chilli (optional) Extra virgin coconut oil (for frying) Lettuce leaves Lime wedges 1 Chop up the chicken thighs into 3cm chunks. Pop them into a food processor along with all the other ingredients and pulse until it is all chopped finely and well combined. 2 Wet your hands to make this step a little easier and form the mixture into evenly shaped balls. 3 Heat 2 tablespoons of coconut oil in a large frying pan over medium heat and cook the balls in batches until they are cooked through and golden. 4 Serve these delicious little balls of goodness with lettuce leaves and fresh lime wedges. NOTE st simply processor, ju od fo a ve ha t gredients If you do no ix all the in m nd a ce in m bined. use chicken until well com a large bowl in er th ge to n easy snack and a ct lunchbox e rf pe chen. a kit is e This d in th e kids involve th t ge lls! to ba pe reci all the help roll up Get them to our Favourite Snack & Lunchbox Food. savoury. page 2
POTATO HASHIES recipe 33 3 cups of grated sweet potato ½ a cup of your favourite grated cheese or 2 tablespoons of nutritional yeast (optional) 3 eggs A good pinch of salt and pepper Extra virgin coconut oil or organic butter for frying 1 Place the grated sweet potato into a tea towel and squeeze very well to remove the all the excess liquid (This is an important step, to ensure you do not end up with a sloppy mess). 2 Pop the grated potato into a medium bowl along with the grated cheese, salt and pepper. 3 In a small bowl lightly whisk together the eggs. Add these to the potato and mix everything together well. 4 Heat 1 tablespoon of oil in a frying pan on medium heat. Using your hands and a spoon, mold little patties approximately 2 tablespoons in size and drop them on to the hot pan, cooking a few at a time. (If you have a lid for your frying pan, pop it on now). Let them cook for approximately 3 minutes and using a spatula flip them over and press them down to flatten them. Cook for another few minutes or until golden and crispy. GIVE THIS A TRY White potatoes and pumpkin also work wonderfully in this recipe. To mix it up a bit use 1 cup of sweet potato, 1 cup of white potato & 1 cup of pumpkin. our Favourite Snack & Lunchbox Food. savoury. page 4
APRICOT BALLS recipe 47 350g of organic sulphur-free dried apricots ½ cup desiccated coconut Extra desiccated coconut (for coating) 1 Pop the apricots and coconut into a food processor and pulse for approximately 3 minutes or until completely combined and sticky. 2 Using your hands roll 1 tablespoon size amounts into balls. Roll them in some extra coconut to coat them. hot tip These a re the snacks to make. The ki love the ds w ir lunch boxes w ill a couple ith of these in them. easiest our Favourite Snack & Lunchbox Food. sweet. page 6
BANANA OAT LUNCHBOX SLICE recipe 52 2 cups of organic rolled oats ½ a cup of sunflower seeds ½ a cup of pepitas (pumpkin seeds) ¼ of a cup of coconut sugar (or your sweetener of choice) 3 medium ripe bananas ½ a cup of extra virgin coconut oil (melted) 1 Preheat your oven to 175 degrees C. 2 Combine the rolled oats, sunflower seeds, pepitas & coconut sugar in a large bowl. 3 Mash the bananas in a small bowl and add them to the oat mix. 4 Heat the coconut oil in a saucepan over a low heat for a few minutes and pour it into the mix. 5 Mix it all together with a fork until sticky and well combined. 6 Line a 20cm x 20cm baking tin with baking paper and pour the mix in and press it down evenly. 7 Bake for approximately 30 minutes or until golden on top. Allow it to cool before slicing. REMINDER The ripe r the bananas the bett er! our Favourite Snack & Lunchbox Food. sweet. page 8
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