Back to school: 5 must-try lunchbox recipes

Green Pancakes

Servings: 2

Time: 20 minutes

Ingredients:

1 cup Oats

1 Baby Spinach (packed)

1/2 Oat Milk (unsweetened, plain)

3/4 Unsweetened Applesauce

1 Egg (large)

1 tsp Baking Powder

1 tbsp Extra Virgin Olive Oil

Directions:

Add the oats to a blender and blend into a flour consistency, about 30 seconds. Add the baby spinach, milk, applesauce, egg, and baking powder. Blend until smooth, scraping down the sides as needed.

Heat the oil in a nonstick pan over medium heat. Pour 1/4 cup of the batter at a time and cook for two to three minutes per side, or until cooked through.

Transfer to a plate. Repeat until all the batter is used.

Divide the pancakes onto plates and enjoy!

For more flavour, add cinnamon, vanilla extract, salt, chia seeds, flax seeds, or hemp hearts. Top with maple syrup, honey, cottage cheese, nut or seed butter.

For additional toppings, use maple syrup, honey, cottage cheese, nut or seed butter.

Refrigerate the leftovers in an airtight container for up to three days, or freeze for up to two One serving equals three to four 4-inch pancakes.

Tuna Meatballs with Greek Yogurt Sauce

Servings: 4

Time: 25 minutes

Ingredients:

1 1/3 Plain Greek Yogurt (divided)

3 tbsp Lemon Juice (divided)

2 tsp Greek Seasoning (divided)

4 cans Tuna (drained)

2 Eggs (large, lightly whisked)

1/4 cup Fresh Dill (chopped, divided)

1 1/2 Garlic (clove, minced, divided)

1/4 cup Almond Flour

Sea Salt & Black Pepper (to taste)

Directions:

Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.

In a large mixing bowl, add 1/4 of the Greek yogurt, 2/3 of the lemon juice, and half of the Greek seasoning. Mix until combined.

Add the tuna, eggs, half of the dill, 2/3 of the garlic, and almond flour. Season with salt and pepper and mix gently.

Roll the mixture into balls roughly the size of a golf ball and place on the baking sheet. Bake in the oven for 15 to 20 minutes.

Meanwhile, prepare the yogurt dip by mixing the remaining Greek yogurt, lemon juice, Greek seasoning, dill, and garlic together. Season to taste.

Serve the tuna balls with the dip and enjoy!

Chickpea & Cucumber Avocado Sandwich

Servings: 4

Time: 10 minutes

Ingredients:

2 1/3 cups Chickpeas (cooked, rinsed)

1 1/3 Avocado (medium)

1 1/3 tsp Lemon Juice

1/3 cup Parsley (finely chopped)

1 1/3 Garlic (small clove, minced)

Sea Salt & Black Pepper (to taste)

8 slices Whole Grain Bread (toasted)

1 1/3 cups Baby Spinach

2/3 Cucumber (large, sliced)

Directions:

Mitun De Sarkar is Chief Dietitian & MD, Simply Healthy weight management & Diet meal delivery services in Dubai