School is awesome, but when you have awesome food packed in your lunchbox – school gets even better! Hungry Panda is sharing awesome lunchbox ideas with a variety of different recipes – from pizza bagels to banana giraffes, there’s a lot of recipes to check out! Enjoy!
Third Lunchbox:
2:37 Smiley Lunch Pie
3:31 Apple Donuts
4:10 Chocolate Pretzel Owls
Fourth Lunchbox:
4:38 Peanut Butter & Jelly Taco
5:03 Oats Energy Bar
5:43 Strawberry Mousse
Fifth Lunchbox:
6:32 Wafer Pencil
6:48 Tangerine Snail
7:10 Sandwich With Silly Face
Sixth Lunchbox:
7:50 Fruit Shapes
8:14 Pancake With Chocolate Chips
9:03 Oreo Spiders
9:32 Rice Panda with Omelet
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Today I bring to you 4 INDIAN LUNCH BOX IDEAS l KIDS LUNCH BOX RECIPES l KIDS TIFFIN l VEG LUNCH BOX.
INGREDIENTS & PROCESS:
2 CUP WATER
1 TEASPOON SALT
1 TEASPOON OIL
BOIL THE WATER
1 CUP MACARONI
BOIL FOR 10 MIN.
DRAIN THE WATER
WASH WITH SOME COOL WATER
2 TABLESPOON OIL
1/2 TEASPOON GARLIC
1/4 CUP CHOPPED ONION
1/4 TEASPOON GREEN CHILLI
1/4 CUP CHOPPED TOMATO
COOK IT UNTIL SOFT
1/4 CUP CHOPPED CAPSICUM
1/4 CUP CHOPPED CARROT
SALT AS PER TASTE
1 TABLESPOON TOMATO KETCHUP
ADD THE BOILED MACARONI
ADD SOME CUCUMBER & RED GRAPES
1 TABLESPOON OIL
1/2 TEASPOON GARLIC
2 TABLESPOON CHOPPED ONION
1/4 TEASPOON GREEN CHILLI
1/4 CUP BOILED MIXED VEG. (PEAS, CARROT, LONG BEAN, BABY CORN)
SAUTE WELL
ADD 1 CUP COOKED RICE
SALT AS PER TASTE
1/4 TEASPOON WHITE PEPPER
MIX WELL
ADD SOME ORANGE & PIECE OF BANANA
2 TABLESPOON CHOPPED ONION
2 TABLESPOON CHOPPED CAPSICUM
2 TABLESPOON CHOPPED TOMATO
2 TABLESPOON BOILED BABY CORN
1/4 TEASPOON OREGANO
1/4 TEASPOON RED CHILLI FLAKES
SALT AS PER TASTE
2 SLICES BREAD
SPREAD SOME BUTTER
FLIP IT
SPREAD SOME PIZZA SAUCE
SPREAD THE TOPPINGS
SPREAD MOZZARELLA CHEESE
BRUSH SOME BUTTER ON THE PAN
PLACE THE PIZZA ON PAN
COVER THE PAN & COOK FOR 1 MIN. IN MEDIUM LOW HEAT
FLIP IT
ADD SOME APPLE & MIXED NUTS
1/2 CUP BOILED MASHED POTATO
2 TABLESPOON CHOPPED CAPSICUM
2 TABLESPOON GRATED CARROT
2 TABLESPOON CHOPPED ONION
2 TABLESPOON BREAD CRUMB
SALT AS PER TASTE
1/4 TEASPOON GARAM MASALA
1/4 TEASPOON WHITE PEPPER
MIX WELL
MAKE CUTLET SHAPE
1 TABLESPOON OIL
PLACE THE CUTLET ON FRY PAN
FRY IT FOR 2 MIN.
ADD SOME DATES & PASTRY
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I’m sharing one of my favourite healthy snack ideas, roasted chickpeas!
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All four of these recipes are dairy-free, nut-free, gluten-free, and vegan!
Roasted Chickpeas
1 19oz can chickpeas
1 tbsp olive oil
sea salt to taste
Rinse and drain your chickpeas and dry them thoroughly with paper towel.
In a small bowl toss chickpeas with olive oil, salt and the spices of your choice.
Pour the chickpeas onto a baking sheet.
Bake at 375°F for 15 minutes.
Toss chickpeas well and bake for an additional 15 to 20 minutes or until they are crispy through.
Keep a close eye on them towards the end of the cooking process to prevent them from burning.
Allow chickpeas to cool completely and store them in an airtight container for up to a week.
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Greek Chicken Wrap
1 whole wheat tortilla
2 tbsp tzatziki
½ cup chicken, cooked and shredded
¼ cup cucumber, diced
¼ cup cherry tomatoes, quartered
¼ cup green pepper, finely diced
2 tbsp feta, crumbled
½ tsp dried oregano
Sweet Chili Tofu Wraps
1 whole wheat tortilla
2-3 romaine leaves
½ cup tofu, diced and sautéed
½ avocado, sliced
½ red pepper, sliced
1 tbsp sweet chili sauce
1 tbsp green onion, sliced
Sesame seeds for garnish
Spinach & Artichoke Wrap
1 whole wheat tortilla
2 tbsp cream cheese
1 cup baby spinach
½ cup chicken, cooked and shredded
½ cup artichoke hearts, chopped
1 tbsp parmesan, grated
Samosa Wrap
1 whole wheat tortilla
2 tbsp mango chutney
½ cup baby spinach
¼ cup curried potatoes
¼ cup curried chickpeas
¼ cup peas, cooked
Waldorf Wrap
1 whole wheat tortilla
2-3 romaine leaves
½ cup chicken, cooked and shredded
2 tbsp greek yogurt
2 tbsp celery, finely diced
¼ cup grapes, halved
¼ cup apples, diced
2 tbsp walnuts, chopped
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