Variety Lunchbox

By Schuzelle  , ,   ,   

October 29, 2015

Variety Lunchbox

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 1 Lunchbox


Meat & cheese sticks and eggs

3 pieces of salami

4 cocktail tomatoes, halved

50g of cheese

1/4 cucumber, peeled

2 eggs

Blueberry Muffins (makes 10)

1/2 cup of milled ground flaxseed

1/4 cup of desiccated coconut

1 cup of almond flour

2 tsp of baking powder

3/4 cup of full cream milk

2 eggs

3 Tbsp melted butter

1/2 cup of olive oil

1 Tbsp of Xylitol

Pinch of salt

3/4 cup of frozen blueberries


Meat & cheese sticks

1Cut the salami into quarters, the cheese into cubes and half the tomatoes.

2Cut the cucumber into cubes


1Place the eggs into boiling water for 12 Minutes.

2Remove from the pot and peel the eggs.

3Cut the eggs in half.

Blueberry Muffins (makes 10)

1Preheat oven to 180° C.

2Line the muffin tray with muffin cups.

3Mix flaxseed, desiccated coconut, almond flour, baking powder and salt together.

4In another bowl cream together eggs, butter, xylitol, milk and olive oil.

5Add the wet ingredients to the dry ingredients and mix well to make a batter.

6Scoop the batter into the muffin cups and bake for 30 Minutes until muffins are soft and spongy.


1 Review


October 29, 2015

Best lunchbox ever…

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