NewzBack-to-school lunches don’t have to be complicated to be fun, colourful, and nutritious. For my daughter Mila’s lunchbox, I put together a playful little lunch featuring homemade broccoli balls, apple sticks with a peanut butter dip, and yellow kiwi cut into heart shapes. I even made the peanut butter dip into a little “scary” character by adding two googly eyes — because sometimes making food fun is the easiest way to get little ones excited about eating it.
The star of this lunchbox is definitely the broccoli balls. They’re soft on the inside, lightly golden on the outside, and made with simple ingredients you probably already have at home. They’re also a great way to sneak some vegetables into your child’s lunch without making it feel like they’re being served a plate of vegetables.
Ingredients • 1 large Irish potato • ½ head broccoli • 1 egg • 1 cup shredded mozzarella cheese • Salt, to taste Key ingredients include broccoli, Irish potato, an egg, and shredded mozzarella cheese. Peel and cut the Irish potato into small pieces. Place the potato in a pot of salted water and boil until almost tender.
Cut the broccoli into small florets and add to the same pot. Continue boiling until both the potato and broccoli are completely tender. Mash the potato and broccoli together.
Add the egg and mozzarella cheese and mix until well combined. Using your hands or a small scoop, shape the mixture into small balls. Place the broccoli balls on a lined baking tray.
Bake at 375°F for about 30 minutes, or until lightly golden and firm. Shanice Gore gets assistance from her daughter Mila in preparing the potato wedges. (Photo: Alan Smith) Shanice Gore dices the Irish potato into small, uniform pieces.
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