Lunchbox Treats 2021


If your kids are not fans of vegetables, then this recipe is the perfect way to get them to eat, as well as love, their greens. 

Use small shaped pasta in interesting shapes, I used mini star shaped pasta for extra intrigue. They can also be baked in a large batch and kept in the freezer.


  • 2 cups small shaped cooked pasta drained

  • 2 1/2 cups cooked broccoli florets

  • 1 1/2 cup grated zucchini

  • 1 small brown onion, finally diced

  • 1 clove garlic minced

  • 1 1/2 cups grated tasty cheddar cheese

  • 3 medium eggs lightly beaten

  • Optional pinch of sea salt

  • Olive oil for cooking



  1. Pre heat the oven to 180°.

  2. Add the finally diced brown onion and minced garlic (the garlic can be left out if your children are not fans) to a fry pan on medium heat with a drizzle of olive oil. Sauté until they become transparent, then remove from the heat.

  3. Combine in a large mixing bowl the cooked pasta, broccoli florets (pre steamed until just done), grated raw zucchini, grated cheese along with the sautéed onion and a pinch of sea salt. Stir well to combine.

  4. In a separate small bowl crack the eggs into it, lightly whisk then pour over the main mixing bowl. Stir well through to coat all ingredients.

  5. Fill silicon or paper cup cake molds with the mixture, using the back of a spoon to push It down. Place on a tray or in a muffin tin and bake in the oven for 25 minutes or until lightly golden.


Prep / cook time: 35 minutes

Makes: 12


Kids love sushi, these rice balls are a simple and quick to make alternative to a sandwich that you can get the kids involved in! Grated carrot is also great to add into the mixture, to entice your little ones with eating more vegetables.



  • 1 cup cooked sushi rice (cooled)

  • 1/2 cup edamame beans

  • 1 tbsp nori flakes




  1. Blanch the edamame beans in boiling water for a couple of minutes, then drain.

  2. Combine in a mixing bowl the pre cooked sushi rice, edamame beans and 1/2 of the nori flakes. Using wet hands gently mix together.

  3. Wet your hands again and roll out small balls, once all the balls have been rolled sprinkle over the top the remanding nori flakes.

  4. These can be made the night before and kept in an air tight container in the fridge.

Makes: 6-8 balls

Prep / cook time: 10 minutes


Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here