It’s every parent’s nightmare: getting “the lunchbox” right. The lunchbox first, is it eco-friendly and sustainable? Then the food. My mantra is low carb and low or no refined sugar, lots of colour, lots of variety and making it enticing. Many preschools and schools have “no nut” policies due to the growing number of kids with allergies. Today I have some tips, tricks and recipes of things I like to put in my daughter Hazel’s lunchbox.

Parmesan and ham mayo roll ups

Sort of like sushi, this consists of making a crepe that you then put the fillings in, roll it up into a log and cut into bit size pieces — perfect for a 4-year-old. I suggest making the crepe batter the night before so it’s all ready to go in the morning. It takes no time at all as it’s as quick as making a sandwich or a bread roll. You can mix up the fillings, pulled pork, vege sticks and cheese work well. If you don’t have time to make the crepes, whisk up an egg and make an egg crepe the same way you make the normal crepe.

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The good-for-you lolly cake

This is my take on the good old retro “lolly cake”, I’ve changed it up a bit using seeds and dates as the base, and in lieu of lollies some gorgeous Fresh As dried whole fruits and zero added refined sugar.

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