I don’t know about your children, but when mine get home after school, they always go for the biscuit cupboard. Note to self: probably my fault for having a cupboard dedicated to biscuits. Today, Jumpy had a temperature and she left preschool early, so we started putting lunchboxes together for tomorrow. She was happily cutting fruit when we decided to put snacks together. We went a healthy, vegan, gluten-free option. Healthy rainbow snacks, anyone?
I must have needed vitamins when I last went shopping because I filled the trolley with fruit and veg. I bought enough for a month (slight exaggeration) and it all needed using up so we decided to eat a rainbow for snack today.
We also made rainbow treats for the lunchboxes and put together some sort of picnic lunch to take to our playdate tomorrow (guess who will be sniffing a newborn baby’s head?).
After categorising the fruit and vegetables we had into colours, we decided to add dips to make our snack time that little bit more special and moreish. Houmous was taken out of the fridge and for the sweet option, I added a teeny bit of agave nectar to dairy-free Coconut Collaborative plain yoghurt.
Here is the fruit we had at home: strawberries, raspberries, satsumas, mango, pineapple, green grapes, blueberries and red grapes. Make sure you cut grapes in two if you are giving them to young children.
The vegetables we used were: baby plum tomatoes, red pepper, orange pepper, yellow pepper, green pepper, cucumber and beetroot.
These little rainbow snacks went down a treat and for once, there were no biscuits in sight after school!
This little food post is part of a series I am working on with a group of talented food bloggers to give you some ideas for a Gluten-FreeVegan January. Go and check their blogs for some gluten-free vegan inspiration.
On Monday, I posted a recipe for my favourite egg replacer: chia eggs.
On Tuesday, Jo, aka ‘Modern Food Stories’ gave us her carrot slaw with clementine tahini cream so we could enjoy a healthy version of coleslaw.
On Wednesday, Nova came up with this wonderfully creamy Roasted Tomato and Rosemary Soup.