LUNCH-muffins

So my son just started school last week. That means a lot of new routines and a lot of first time happenings. But it also means making healthy easy food for a little kid to eat at school. I kind of like to have more control over what my son eats, so I can provide him with great building blocks for his growing body. But it also means more work and thought process.

Something easy to make is lunch muffins. You can use leftover veggies and meats you have in the fridge already. I always try to look for ways to reuse food to minimize food waste. 🌍

This recipe has NO gluten, NO milk and has plenty of veggies.

What you need for 18 muffins:

  • 1/2 cup millet
  • 1 1/2cup oatmeal
  • 2 spoons of chia seeds
  • 2 cups of water
  • 0,3 teaspoon of salt

Cover the millet, chia and oatmeal with water and add salt. Let it set for min 8 hours to lessen the phytic acid and make it tummy friendly. ❤

  • 2 organic eggs
  • 1 teaspoon baking soda
  • 0,4 sweet potato
  • 0,3 carrot
  • 0,4 zuccini
  • 0,4 onion
  • 1 piece of garlic
  • 5 slices bacon
  • 100 g leftover fried meatdough
  • 100 g vegan cheese
  • 1-2 spoons of coconut oil
  • Muffin tins
  • Muffin paper cups

First crush and cut the garlic and leave it for 5-10 min. This is for the allicin to formate and to get the better use of the antibacterial and antifungal properties of the garlic.

Shred your left over veggies, mine was carrot, zuccini and sweet potato. Cut bacon and onion in small pieces and fry it in coconut oil. Add the rest of the veggies after 3-5 min. In the end I added the meatdough for a quick heat.

Unveil the magic oat, chia, millet dough. Add eggs and 1 teaspoon of baking soda. Mix well before adding the veggies and vegan cheese.

Add paper cups to the muffin tins. I like to add a little oil to each cup to make the paper stick less. Then add 2 spoons of dough to each cup.

Fry on 160 degrees for approx 20 min, check after 15 min by sticking a wooden toothpick in it

Cool and stuff in luncboxes and freezer for later ❤

What is your go to for kid friendly school lunches?

Anti-inflammatory flatbread (Glutenfri)

Also called knekkebrød in Norwegian. Filled with nutricious seeds and other goodies.

This is a hit in our house. It’s glutenfree and I can make sure my boy gets the nutrients he needs to grow.

This recipy is made with presoked and dried seeds, but you can also just soke everything together the night before. The frying time might become a little longer then since the seeds are wet. But by soaking the seeds and grains we get the full nutrient spectrum avalibe by removing the phytic acid. For my family’s senstitive tummys that works great. Happy tummy = happy life ❤

What you need

  • 100 gr of organic glutenfree oatmeal
  • 1sp organic glutenfree steel cut oats
  • 1 spoon organic applecider vinagere
  • Enough water to cover all the oats

This you mix together the night before. If you do not have presoked seeds then you add your seeds as well, just add more water and it’s all good.

Next morning add

  • 1 cup pumkinseeds
  • 1 cup sunflower seeds
  • 1 cup sesame seeds
  • 2 sp nutritional yeast
  • 1,5 tsp organic turmeric
  • 0,3 tsp black pepper

Here I also added a teaspoon of dried nettle and dandelion, just for a little extra minerals and detox effect. Preheat the oven to 160 degrees.

Mix it all together and spread half on a baking sheet. Then fry it on hot air for 15 min before cutting the bread into pieces. Continue to fry on normal heat for 15-20 min more.

When done you just break them up and put your favorite topping on.

Enjoy ❤ bread with good conscience