Lunch Box Series 2: Banana Chia Pikelets & Pesto Pasta Salad

Lunch Box Series 

Welcome back to the second instalment of our Lunch Box Series! We’re thrilled to have you back for another week as we delve into two new (and delicious) recipes to keep your lunchtime exciting.

After an overwhelmingly positive response to the recent launch of our Arlo Kids Collection, we’ve decided to do another version of school lunch ideas that can be meal prepped ahead of time. Read on to explore our Banana Chia Pikelets and Prosciutto Pesto Pasta Salad recipes to keep your little ones fuelled throughout the day.

Ps… Be sure to stay up to date on our Instagram and TikTok @elaandearth accounts as we’ll be posting our recipes and methods there too! 

Banana Chia Pikelets

Is there anything more nostalgic than the smell of pancakes - or in this case, pikelets cooking in butter? Don’t skip on these healthy pikelets; chia seeds are a great little superfood, packed with fibre to help those little bellies feel full for longer! 

Our banana chia seed pikelets are such a fun, yummy treat for school morning tea or recess paired with fresh fruit and honey. Cook up a storm one afternoon then store in the fridge for up to 3 days! 

Ingredients: 

• 1 large ripe banana, mashed
• 2 tbsp honey or maple syrup
• 1 tsp cinnamon
• 2 tsp baking powder
• 1 tbsp chia seeds
• 1 tsp baking soda 
• Pinch of sea salt
• 1 tsp vanilla extract
• 1 ¼ cup self-raising flour 
• 2 tbsp melted coconut oil
• 1 cup almond milk 

Method: 

1. In a medium bowl combine almond milk, chia seeds, vanilla, mashed banana, coconut oil and honey. 
2. Let the wet mixture sit for 10 minutes while chia seeds thicken slightly.
3. To the same bowl, add the flour, baking powder, baking soda, cinnamon and salt. Stir well with whisk until combined.
4. The batter should be a slightly runny consistency. If your batter is too thick, add a small splash of milk. 
5. Heat a pan over medium heat with ½ teaspoon of butter. Spoon a tbsp of batter into the pan and spread into a round shape. The pikelets should roughly be the size of your palm. 
6. Let pikelets cook until bubbles form in the top and then flip using a spatula.
7. Pikelets are cooked when both sides are golden brown. Repeat steps until all batter has been used. 
8. Serve with honey, blueberries and a sprinkle of cinnamon if desired. 
9. Keep refrigerated in an air-tight container for 2-3 days. 

Prosciutto Pesto Pasta Salad

Crispy prosciutto, blistered tomatoes, fresh basil, creamy mozzarella and crushed garlic…can you taste it yet?

There’s nothing more simple to prep ahead than a big, hearty pasta salad! This is so quick and easy to cook on a Sunday afternoon for the whole family to enjoy for lunch throughout the school and work week. Delicious cold or hot! 

Ingredients:

• 6 strips of Prosciutto
• 2 garlic cloves finely diced
• Pasta of choice
• 1 generous tbsp Pesto
• ½ Red onion
• ½ lemon
• 1 punnet cherry tomatoes chopped in half
• 200g spinach/rocket
• Handful of basil
• Handful of mozzarella balls cubed

Method:

1. Bring a pot of salted water to the boil. Follow the cooking instructions on your choice of pasta. 
2. 2. Heat a pan with olive oil over medium-high heat. Blister cherry tomatoes and garlic until softened then remove. 
3. Using the same pan over high heat, place prosciutto strips down. Prosciutto will shrink and shrivel with heat, removing once both sides are bronzed. Let cool.
4. In a large salad bowl, place cooked pasta. Layer with tomatoes & garlic, spinach, rocket, red onion, mozzarella cubes and basil leaves. 
5. Break the crispy prosciutto up over the salad then drizzle olive oil. 
6. Spoon over pesto and mix ingredients together thoroughly until coated with pesto. 
7. Serve with a squeeze of lemon and salt & pepper. 
8. Store in the fridge and enjoy hot or cold for up to 4 days. 

Pack Lunch With Us

We packed this day of school lunches using two of our 800ml Bento Snack Boxes and the smallest option from our Set of 4 Nesting Containers. The divider in the Snack Box is removable, making it a great option for salads and main meals. 

Both Bento Boxes fit so comfortably into the Arlo Kids Lunch Bag (we chose the gorgeous Periwinkle), which then slides into the Arlo Backpack in Ocean Blue. The Backpack features an internal insulated pocket designed to hold our 550ml water bottles and keep it chilled throughout the school day. 

Ready to elevate your lunch game? Explore our full lunchware range here. See you next time on our Lunch Box Series!