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Homeschooling is not easy but we will all get through this!

To help out, here I am sharing some homeschool lunch ideas which are not only healthy and delicious, but are also suitable for kids to help out with.

Whipping up a quick lunch together with kids is a great way to break up the day and also allow kids to be creative, move around and learn some new skills.

Enjoy the below recipes!

 

“Stuffed” Avocados

 Version 1: Mexican Tuna Stuffed Avocado

Serves 4
Pre: 15min
Cook: n/a

Ingredients
2 x large avocado
185g tuna in spring water, drained and flaked
½ punnet grape, tomatoes, finely chopped
½ cup corn, canned or fresh cooked
1-2 tbsp. coriander, chopped
Extra virgin olive oil
Pinch cumin, ground, optional
Squeeze lime juice
½ cup grated cheese

Method

Split the avocados in half lengthways and remove the seed.

Scoop out ¾ of the flesh of each avocado, leaving a small layer of green flesh, and place the avocado in a bowl.

Mash roughly before adding the tuna, tomatoes, corn, coriander, cumin, drizzle of extra virgin olive oil and lime juice. Mix well.

Spoon the avocado tuna mixture back into the avocado, and sprinkle with cheese and serve.

 

Version 2: Rice, Sweet Potato and Edamame

 Serves 4
Pre: 15min
Cook: n/a

Ingredients
2 x large avocado
¾ cup rice, cooked
½ cup sweet potato, roasted, cut into cubes
1/3 cup edamame beans, shelled
Extra virgin olive oil
Squeeze lime juice
1/3 cup feta cheese, crumbled (or chopped macadamia nuts)

Method

Split the avocados in half lengthways and remove the seed.

Scoop out ¾ of the flesh of each avocado, leaving a small layer of green flesh, and place the avocado in a bowl.

Mash roughly before adding the rice, sweet potato, edamame, drizzle of extra virgin olive oil and lime, combine well.

Spoon the avocado rice mixture back into the avocado, and sprinkle with feta cheese and serve.

 

Sweet Potato and Kale Fried Rice

Serves 4
Pre:15min
Cook: 15min

Ingredients
2 cups rice, precooked and cooled
2 eggs, beaten
1 ½ cups roasted sweet potato, cut in cubes
½ red capsicum, cut into small cubes
1 cup kale, chopped finely
½ bunch spring onions, finely chopped
1 tbsp. ginger, grated, optional
2 tbsp. coriander, finely chopped
1 tbsp. soy sauce/tamari
1-2 tsp. sesame oil
1-2 tbsp. hemp seeds
Extra virgin olive oil, for cooking

Method

In a wok / fry pan, heat olive oil over medium-high heat, add egg and swirl around the pan. Cook until set, remove from the heat and chop once cooled slightly.

Add spring onions, ginger and capsicum to the pan, fry off for 2-3 min until tender. Add kale and fry off for 1-2min before adding the rice, combine well.

Toss through the sweet potato and egg before drizzling with soy and sesame oil.

Add coriander before taking off the heat, spoon into bowls and sprinkle with hemp seeds.

 

Falafel Quesadilla

Serves 4
Pre:5min
Cook: 5min

 Ingredients
4 wholegrain wraps
1 ½ cups mashed sweet potato (or hummus)
1 avocado, skin and pip removed, diced
½ punnet grape tomatoes, chopped
Handful spinach or rocket leaves
4 falafel, crumbled

To serve
Tzatziki

Method

Spread the facing up side of each wrap with sweet potato. Top ½ of the facing up side with avocado, tomatoes, spinach/rocket and falafel. Fold over.

Heat olive oil in a fry pan, place the quesadilla in the pan and cook on each side for a few minutes until toasted and warmed through.

Remove from the pan and cut into 3-4 pieces each and top with tzatziki.

If preferred, replace falafel with:
1 x can tuna or salmon
Leftover shredded chicken
Boiled eggs, sliced
Crumbled tofu
grated cheese of feta