For School Lunches: Pea, Feta & Mint Frittata

For School Lunches:

Pea, Feta & Mint Frittata

Ingredients:

1/2 Cup frozen peas defrosted

150 g salad onions thibly sliced

6 eggs lightly beaten and seasoned

2 feta cheese rounds broken into pieces

small bunch mint

olive oil


Instructions:

Heat the grill. Cook the spring onions in a little olive oil in a non-stick frying pan until softened. Add the eggs, feta, peas and mint, stir to combine then leave over the heat until the bottom has set. Slide under the grill to finish off and brown the top. Serve cut into wedges.

For school lunches and ideas visit http://thehealthylunchbox.blogspot.com/

Savoury Seasoned Popcorn

Ingredients:

1/4 cup unpopped (or 8 cups popped) popcorn

Mary-ann's Organic Seasoning Salt

Cold Pressed Extra Virgin Olive Oil

Method:

Pop the popcorn (A hot air popcorn popper is ideal). Drizzle lightly with the olive oil and season with the organic seasoning salt to taste. Toss until well blended.

Gluten Free Banana Muffins

Gluten-free. egg-free, dairy-free
(Makes approximately 10 muffins)

2 cups (500ml) gluten free all-purpose flour
1 tsp (5ml) cinnamon
1 tsp (5ml) bicarbonate of soda
1 1/2 cups (375ml) mashed organic banana
1/2 cup (125ml) grated apple
1/2 cup(125ml) chopped dates or 1/2 cup honey
1tbsp (15ml) filtered water
1 cup (250ml) olive oil

1. Pre-heat the oven to 180*C.
2.Sift the dry ingredients into a bowl.
3.Add the mashed banana and grated apple and mix well.
4.Add the dates(or honey), water and olive oil and mix well.
5.Fill an oiled muffin pan 3/4 full and bake for 35-40 minutes.
6.Allow to cool before removing from pan.