8 colorful and tasty recipes for the school canteen

Classes are back and if you’re already thinking about it school lunch options your child, then you’ve come to the right place! When composing the school canteen, some things must be considered, especially the period in which the child is at school and, obviously, avoid ultra-processed foods.

This is because the school canteen is a way to keep the diet balanced. And they also help with academic performance. With this in mind, the Guide offers some tasty and colorful recipe options to prepare at home and make your child’s lunchbox healthier.

Check out the recipes below, we’re sure your child will love them:

Mini carrot cake with chocolate sauce

Mini carrot cake with chocolate sauce – Photo: Guia da Cozinha

Time: 45 minutes

Performance: 10 portions

Difficulty: easy

Ingredients:

• 3 carrots chopped
• 1/3 cup milk (tea)
• 3 eggs
• 1 cup of oil (tea)
• 1 tablespoon of baking powder
• 2 cups sugar (tea)
• Oil and wheat flour for greasing
• 3 cups wheat flour (tea)
• 250 g of chopped dark chocolate
• 1 box of cream
• chocolate chips to taste

Method of preparation:

1. In a blender, beat the carrots, eggs, oil, milk and sugar until smooth.
2. Transfer to a bowl, add the flour and baking powder and mix with a spoon.
3. Pour the mixture into buttered and floured individual molds with a central hole and arrange them side by side in a large mold.
4. Take to a medium oven, preheated, for 20 minutes or until lightly browned.
5. Remove from the oven, let it cool and unmold.
6. Melt the semi-sweet chocolate in a bain-marie and add it to the cream.
7. Distribute on the biscuits, decorate with chocolate sprinkles and serve.

colored cheese bread

The colorful cheese loaves are fun options for the school cafeteria – Photo: Guia da Cozinha

Time: 1 hour

Performance: 20 units

Difficulty: easy

Ingredients:

• 3 cups sweet sprinkles (tea)
• 3 eggs
• 1/2 cup (tea) of oil
• 1 cup milk (warm)
• Salt to taste 1 teaspoon baking powder
• 1 small carrot chopped and boiled
• 1/2 cup spinach (cooked)
• 1/2 beetroot chopped and cooked
• 1 1/2 cups (tea) sour dusting
• 1 1/2 cups (tea) grated Minas cheese (half cure)

Method of preparation:

1. Put the sprinkles, eggs, oil, milk, salt and yeast in a blender.
2. Divide into three parts.
3. Return part of it to the blender, beat with the carrot and transfer to a bowl.
4. Proceed in the same way with the spinach and beetroot, separating the masses by colour.
5. Divide the quantity of tails and cheese between the three colours, mix and form balls.
6. Place on a baking sheet and bake in a medium preheated oven for 20 minutes without browning.

colorful bread

Colorful spinach and beetroot bread – Photo: Guia da Cozinha

Time: 1h15 (+1h rest)

Performance: 10 portions

Difficulty: easy

Ingredients:

• 2 tablets of fresh brewer’s yeast (30g)
• 3 tablespoons of sugar
• 2 eggs
• 3 tablespoons of softened butter
• 2 cups of milk (warm)
• 1 teaspoon of salt
• 1/2 cup boiled and mashed beets
• 6 cups wheat flour (approximately)
• 1/2 cup cooked and chopped spinach
• Margarine and wheat flour for greasing and flouring
• 1 egg yolk for brushing

Method of preparation:

1. In a bowl, dissolve the yeast in the sugar, mixing with a fork.
2. Add the eggs, butter, milk, salt and mix.
3. Divide this mixture into 3 parts.
4. Place one portion in blender, add beetroot and blend until smooth.
5. Place in a bowl, add 2 (tea) cups of flour and knead until it comes off your hands.
6. If necessary, add more flour.
7. Repeat the process with another portion of the dough, beating the blender in the spinach and then kneading in another 2 (tea) cups of the flour until it pulls away from your hands.
8. The last part, just knead with the remaining flour, forming a white dough.
9. Open the three masses on a floured surface, forming 3 rectangles.
10. Arrange one on top of the other, roll up like a rocambole and place in a large buttered and floured English cake tin.
11. Cover and leave to rest for 1 hour. Brush with egg yolk and bake in a preheated medium oven for 40 minutes or until golden brown.
12. Leave to cool, unmold and serve.

strawberry muffins

Strawberry muffins – Photo: Guia da Cozinha

Time: 50 minutes

Performance: 18 units

Difficulty: easy

Ingredients:

• 3 eggs
• 1 cup (tea) of sugar
• 1/2 cup (tea) of softened butter
• 1 cup skim milk (tea)
• 1 pinch of salt
• 1/2 cup (tea) of oil
• 2 cups wheat flour (tea)
• 1 tablespoon of baking powder
• 1 cup chopped frozen strawberries
• 1 tablespoon of strawberry jam
• 1 tablespoon of orange zest
• Crystalline sugar for dusting

Method of preparation:

1. In a planetary mixer, beat the eggs with the sugar and butter.
2. Gradually add the milk and then the salt and the oil.
3. Remove from the stand mixer and add the flour and baking powder.
4. In a bowl, mix the frozen strawberry, jam, orange zest and add to the dough.
5. Place the muffin cases in the pans and brush with the melted butter.
6. Spread the dough into these molds and sprinkle with powdered sugar.
7. Bake in a medium oven, preheated, for 20 minutes or until golden brown.
8. Expect to cool and serve.

Natural tuna sandwich

Natural tuna sandwich – Photo: Guia da Cozinha

Time: 20 minutes

Performance: 3 portions

Difficulty: easy

Ingredients:

• 1 can of drained whole tuna
• 1 grated carrot
• 3 tablespoons of mayonnaise
• 1/2 cup chopped parsley (minced)
• 6 slices of wholemeal bread
• Curly lettuce leaves to taste

Method of preparation:

1. In a bowl mix the tuna, carrot, mayonnaise and green perfume to form a pate.
2. Divide the paté into 3 slices of bread, arrange 2 lettuce leaves on top and complete the snack with a slice of bread.
3. Then pack up and refrigerate until ready to serve.

Butter heart biscuit

Try the buttery heart cookies – Photo: Guia da Cozinha

Time: 50min (+30min fridge)

Performance: 20 units

Difficulty: easy

Ingredients:

• 2/3 cup butter (cold)
• 1/2 cup (tea) sugar
• 2 yolks
• 2 and 1/2 cups of wheat flour
• 1 teaspoon (coffee) of vanilla essence
• 1/2 cup (tea) creamy guava paste

Method of preparation:

1. In a bowl, mix the butter, sugar, egg yolks, flour and essence until a homogeneous mass is formed.
2. Wrap in cling film and then refrigerate for 30 minutes.
3. Open with the help of a roll and cut out the hearts with the cookie cutter.
4. Transfer to a mold and then bake in a medium preheated oven for 15 minutes.
5. Let cool and combine 2 cookies with the creamy guava paste
6. Serve immediately afterwards.

Energy fruit salad in a bowl

Energy fruit salad in a bowl – Photo: Guia da Cozinha

Time: 15min (+10min rest)

Performance: 3 portions

Difficulty: easy

Ingredients:

• 1 jar of low-fat natural yogurt (170g)
• 4 tablespoons of rolled oats
• 2 tablespoons of chia
• 4 drops of sweetener
• 1 diced mango
• 2 diced apples
• 1 cup halved Thompson grapes
• 1 cup strawberries (chopped)
• 1 lemon juice

Roof

• 1 cup strawberries (chopped)
• 1 jar of low-fat natural yogurt (170g)

Method of preparation:

1. In a bowl mix the yogurt, oats, chia and sweetener and let sit for 10 minutes.
2. Divide the bottom of 3 medium acrylic vases and set them aside.
3. In a bowl mix the mango, apple, grape, strawberry and lemon juice.
4. Divide among the pots, top with the chia cream and set aside.
5. Beat the topping ingredients in the blender and spread over the fruit in the jars.
6. Cover and refrigerate.

Orange flavored water

Orange and Cucumber Flavored Water – Photo: Shutterstock

Time: 15 min (2 hours in the fridge)

Performance: 1 litre

Difficulty: easy

Ingredients:

• 2 oranges with peel
• 1 liter of filtered water
• 1 cucumber

Method of preparation:

1. Wash the oranges well and cut them, keeping the peel in some parts, into slices (without seeds).
2. Cut the cucumber into very thin slices.
3. Put it in a jar and pour water into it.
4. Mix lightly.
5. Refrigerate with ice cubes.
6. Serve cold.

Source: Terra