Chopsticks at the ready! Annabel’s Sushi Sandwich Rolls are a fun and imaginative way to get children to try new foods. Just replace rice with bread for a quick and easy lunchbox victory.
2 slices of bread
1 x 80g tin of tuna in spring water
2 tbsp mayonnaise
1 tbsp sweet chilli sauce
6-8 batons of cucumber cut into 2-inch strips
2 tbsp grated carrot
Put the two slices of bread onto a board and remove the crusts.
Using a rolling pin, flatten the bread until about 5 mm / 1/8 in thick.
Mix the tuna together with one tablespoon of the sweet chilli sauce.
Spread the remaining mayonnaise (½ tbsp per slice) over the bread and then spoon the tuna about a quarter of an inch from the edge of the bread in a line.
Arrange the cucumber strips in a line above the tuna, followed by the grated carrot.
Roll up from the tuna end and press down to seal. Trim ends to neaten using a sharp knife, then cut into three little rolls.
Lunch on a Stick
For a really fun lunchtime snack, try Annabel’s ‘Lunch on a Stick’ idea. Kids can create their own healthy vegetable or fruit combos and enjoy a healthy lunchtime snack.
Savoury Lunch Stick
slices of ham or turkey rolled up
cubes of cheese Wedges of pineapple
cubes of Gruyere or Emmenthal cheese
squares of tortilla omelette
Fruit Lunch Stick
chunks of pineapple
cubes of mango
Thread a selection of savoury items or fruits onto a thin straw. For older children you can use a skewer.
Some of our favourite combinations are:
Slices of ham or turkey, cubes of cheese and wedges of pineapple
Cherry tomatoes and Mozzarella cheese
Chicken Tikka pieces with cucumber
Cucumber, carrot, red pepper and Emmental cheese cubes
Chopped Cobb Salad
How to get kids eating salad? Colour is key! This vibrant Chopped Cobb Salad features layers of carrot, sweetcorn, avocado, lettuce and tomatoes.
3 hard boiled eggs
50g lettuce, shredded
50g carrot, grated
1 cooked chicken breast, diced (or you can use chopped turkey breast)
85g tinned sweetcorn
2 small spring onions, sliced
60g Red Leicester cheese, grated (or diced Roquefort or Gruyere cheese)
1 large or 2 small avocados, diced
3 tomatoes, skinned & chopped
1 tbsp white wine vinegar
4 tbsp olive oil
¼ tsp Dijon mustard
½ tsp caster sugar
1 tbsp double cream
Salt and freshly ground black pepper
Remove the shells from the boiled eggs. Chop the egg whites pass the egg yolks through a sieve.
Layer up the salad in a flat-bottomed glass bowl in the order in the image, with the shredded lettuce first, then the grated carrot and so on.
Add the remaining layers and then cover with the chopped egg white and top with the sieved egg yolk.
To make the dressing, whisk together the vinegar, oil, mustard and sugar. Finally, whisk in the double cream and season to taste. Pour over the assembled salad.
A healthy lifestyle is not just about keeping active, it’s important to also have a balanced and wholesome diet. Find out more about our Nourishment Ambassador, Annabel Karmel, as well as further information to help support keeping your family healthy.