[RECIPE IN SHOW NOTES] 

There's always a fresh approach to the school lunchbox to get kids to eat! Listen to today's episode to get some inspiration, and - look, you don't have to be paying close attention to hear the "market research" Simon and I do to find out what kids *really* do like to eat in their days at school.

Want more food tips? Check out the 5 Minute Food Fix Instagram.

RECIPES

Crinkle cutter hack

Kids are just like us: They love colour and novelty. Bring a fresh approach to their lunchboxes by using a wavy cutter on food like carrot and cucumber and you'll be surprised by how much gets eaten?
Try it on:

Zucchini

Carrot

Cucumber

Cheddar cheese

ONIGIRI

Soak 260g of rinsed medium grain rice in 390g water. Leave for at least 30 mins or overnight.
Drain a 185g tin of tuna well, squeezing out all oil/brine. Mix 3tbs of Kewpie mayo in and stir with a fork to break up big chunks.

Cook the rice for 8mins on high, then reduce the temp to low and cook for another 6 minutes.

Use an onigiri mould (you can buy these from Japanese grocers and Daiso) to shape half an onigiri. (I line my mould with plastic wrap and then give it a light sprinkle with salt prior to adding in the rice. This isn't very eco and is only necessary if the onigiri are going to school/work. If they're being eaten at home you can make them without the plastic wrap.) Inside the half, put about a tablespoon of the tuna. Top up with enough rice to complete the onigiri, sprinkle with salt and then finish wrapping and compressing the rice ball. Repeat. Usually 3 onigiri each will satisfy a small child.

*note: you will have leftover rice and leftover tuna, this is by design so that you can make them again for TOMORROW'S lunch!

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