Prepare for lift-off. These rockets are fuelled with ham and packed with more cheese than an astronaut’s lunch. Peek inside and you will find a secret stash of crunchy peppers. The perfect after-school pick-me-up.  

Ingredients

• 6 slices (120g) lean ham or chicken 
• 45g cheddar cheese, cut into thin sticks (15g per serving)
• 45g mini peppers (of your choice of colour)
• ¾ cup blueberries

Method

1. Place the ham open on a plate. Top with the cheese and peppers and wrap the ham around the cheese sticks and peppers.
2. Serve with the blueberries on the side.

Refrigerate in an airtight container for up to 3 days. For a dairy-free option, use vegan cheese.

Calling all monster munchers. These quesadillas are so good, they will have little monsters doing a happy dance in your tummy. Filled with yummy chicken to satisfy even the hungriest roar. 

Ingredients

• 2 large whole wheat tortilla wraps (about 67g each)
• 1 Tbsp. (15ml) olive oil
• 1 (130g) skinless chicken breast, cut into strips
• 1 small onion, sliced
• 1 small red pepper, chopped
• 1 small yellow pepper, chopped
• 50g cheddar cheese, grated
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 clove garlic, crushed
• 1 tsp. mild chilli powder to taste, optional

Method

1. Heat the oil in a frying pan or wok until hot.
2. Add the onion and chicken and cook on high for about 3 minutes, turning regularly.
3. Add spices, garlic, and chilli (if using). Continue to stir around for a couple more minutes.
4. Add the peppers and cook on a medium heat until they have softened. Make sure that the chicken is cooked through if the chicken is sliced thickly. This normally takes around 5 minutes.
5. Turn the oven grill on high.
6. Place one wrap on a baking sheet and top with the cheese and chicken mix and cover with the other wrap.
7. Cook for 2 – 3 minutes until the cheese melts.
8. Remove from the grill and cut into 8 slices.

Have you ever seen rain fall up? No way, right? But with these outta-this-world Raindrop Raisin Cookies, it’s like you are gobbling up tiny drops of rain that magically turn into yummy, chewy cookies.

Ingredients

• 1 cup (80g) rolled oats
• 1 cup (100g) almond or coconut flour
• 1 ½ tsp. baking powder
• 1 ½ tsp. ground cinnamon
• 1/8 tsp. salt (if salted butter is used, leave out the salt)
• 2 Tbsp. organic extra virgin coconut oil or unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• 1 tsp. vanilla extract
• ¼ cup (40g) raisins or ¼ cup (40g) dark chocolate chips

Method

1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. 
2. In a separate bowl, whisk together the coconut oil, egg, and vanilla.
3. Add in the flour mixture, stirring until incorporated. Fold in the raisins. 
4. Chill the cookie dough for 30 minutes.
5. Preheat the oven to 180°C and line a baking sheet with parchment paper.
6. Drop the cookie dough into 15 rounded scoops onto the prepared sheet and flatten slightly. Bake for 11 to 14 minutes.
7. Cool in the pan for 10 minutes before transferring to a wire rack.