It has been very hot where I live of late. I really like having a few salads pre made in the fridge for when it’s too hot to cook. Just assemble and serve!
I found this recipe on the web and I have modified the base ingredients each time I’ve prepared it. Everyone loves this salad. The dressing is so very good. Enjoy!
2 cups cooked brown/white/jasmine rice
2 spring onions finely sliced
1 red capsicum diced
1 cup sliced snow peas
1 kale leaf finely chopped
Handful flat leaf parsley chopped
3/4 cup sultanas/currants/raisins
3/4 cup chopped cashews
Dressing to suit your preference.
Dressing (this makes more than you need for this salad)
In a sealed jar, shake until well combined and sugar dissolved:
1/2 cup rice bran oil
2 tbsp soy sauce
Juice of half a lemon (or more to taste)
2 level tsp sugar
1 scant tsp minced garlic
1 cm root ginger chopped
Salt and pepper
Combine salad ingredients in a large bowl.
Shake dressing ingredients until well combined.
Add dressing to salad.
I adapted this recipe from one that included egg, dairy and a huge amount of sugar. I changed it to suit our needs. I don’t have dairy and the children’s childcare is an egg free centre. This one is moist and delicious. I freeze in portions for lunches. My lunch stash in the freezer is referred to as “the bakery”. Enjoy!
1 cup self raising flour
1 cup wholemeal self raising flour
1/2 cup coconut sugar (lower GI than regular)
1/2 cup quick or rolled oats
2 large apples diced (about 1 cm)
1 large pear diced (about a cm)
125 gm dairy free margarine/rice bran oil
2tbsp white chia seeds soaked in 2 level cups of soy milk in a bowl for 10 minutes
2 tsp vanilla extract
1. Toss fruit in flour, oats and sugar
2. Melt margarine in microwave and add to chia soy milk mixture with vanilla
3. Add liquid mix to dry mix. Stir to combine well.
4. Pour into greased and lined tin
5. Bake 180 degrees 35 – 40 minutes or until top golden and skewer comes out clean.
I made a new sandwich flavour tonight for the family’s lunches tomorrow. It’s a dish they all enjoyed as part of their main meal.
Creamy red lentil dahl, with all the usual spices and the addition of a can of coconut cream. It was luscious. So I made a sandwich with this lentil Dahl and tomato ketchup.
It might sound like an unusual combination, but I actually think the children will love it.
Other components to the lunch boxes include:
Banana and choc chip wholemeal muffin
Tofu and roasted capsicum pie with salad veges
Vegetable muffin with dairy free cream cheese
Fruit cake- dairy and egg free
One cherub gets a mango and coconut smoothie.
I’ve fallen back on the frozen bakery stash tonight. Over the day there’s a smorgasbord of balanced nutrition though. It’s all good 🙂
One of the best tips I have read online about lunch preparation is to make the following day’s lunch while you are preparing today’s lunch. It doesn’t work every day but it certainly helps. When I am packing the insulated lunch bags at night, often most of the lunch is already prepared. Usually I have precook and frozen baked goods ready to pack. It saves time.
Tomorrow’s offering is a result of packing throughout the day whilst preparing meals for my little darlings.
Mango, coconut and chia smoothies
Corn crackers with vegan mayonnaise and cheese
Pasta and vegetable box
Tropical fruit box
Vegetable muffin with dairy free cream cheese.
The lunch bags will come home empty 🙂
Hope you have a lovely week xx
My children love muffins, but usually when they have lots of fruity chunks or taste like cake. Sweet muffins are easy, but achieving a tasty savoury muffin that gets eaten in its entirety can be a challenge. These are made without dairy or eggs, are jam packed full of protein and iron rich vegetables and were gobbled in a flash.
My children made these with only a little assistance from me.
Preheat oven to 180 degrees Celsius or 160 fan-forced.
In a bowl combine:
2 1/2 cups mushrooms chopped
2/3 cup sundried tomatoes sliced
Cup of fresh spinach chopped
3 tbsp nutritional yeast
3 tbsp chia seeds soaked in 1 cup soy milk
1 1/2 cups extra soy milk
1/3 cup rice bran oil
Add 2 cups wholemeal self raising flour and stir until just combined.
Fill 12 hole muffin tray. Bake for about 12-15 minutes.
Serve with dairy free cream cheese (I use Tofutti brand). These freeze beautifully.
This lunch is easy and will be gobbled!
Home made baked beans in a wrap
Peach, spinach and chia smoothie
Baked Beans Recipe
2 cups of dried navy beans
3 425 gm cans of diced tomatoes
3 tbsp tomato ketchup
3 tsp liquid smoke
1 tsp each of dried oregano and parsley
1 tbsp Worcestershire sauce
2 tbsp Massell chicken stock powder
diced onion and garlic
frozen, chopped spinach
1. prepare beans. Soak in cold water for at least 8 hours. Boil beans in large soup pot for at least one hour, until cooked and soft in the middle but still hold shape. Top up with boiling water when required.
2. Drain beans and return to large pot.Add remaining ingredients and cook for a further 30 minutes or so.
3. This makes a large amount, so I keep some in the fridge and freeze a batch.
Excellent layered with dairy free sour cream (Tofutti brand I use), avocado pieces, chopped tomato and salsa.
Wraps as shown above
Served in little lunch containers.
Freezes beautifully for batch cooking.
Hi! It’s been a long time since I’ve posted on my blog so I thought this one should be full of lunchbox ideas. I am a working mum and I highly value healthy home made food for my children. I make a lot ahead. We even have a box in our freezer called “the bakery” and I’m reminded if it’s running low! We use cooler bags with small containers generally. We also have a stainless steel lunchbox for my eldest used in place of all the containers. Maybe you might enjoy incorporating some of these lunchbox components.
Lunch boxes are always packed the night before and everything put in the fridge for morning. It’s the only way I have found that works in our house.
Here are some ideas below that I regularly use and my children love. The photos aren’t always great because I assemble the lunches at night – no pinterest worthy photos here, just basic, healthful food to fuel growing bodies 🙂
Baked tofu, cheese and vege sticks.
Creamy soy milk jelly pots.
Dairy free, egg free “cup cakes” (date and apricot is a yummy combination).
Free range egg and spinach wholemeal sandwiches.
Coconut and vanilla chia pudding.
Wholemeal, dairy free scrolls.
Celery boats with dairy free cream cheese and sultanas.
Crackers with cream cheese and vegemite.
Yoghurt topped with fresh fruit.
Zucchini slice, cherry tomatoes and pepitas.
Savoury vegetarian muffins (insect shaped silicone molds have proven very popular).
Stemed vegetables with yoghurt dip.
Pasta salad with creamy sauce or plain with fresh vegetables mixed through.
Oven baked pita bread with hommus topped with peas.
Steamed corn on the cob.
Avocado splashed with lemon juice (slice in skin for easy scooping).
Welcome to the latest series from Whistling Kite Collective, lunches for little hands.
Tomorrow’s offering consists of:
– natural yoghurt and pureed apple
– tofu and vege stir fry
– fruit box
– celery boats with cream cheese and sultanas
– coconut vanilla chia pudding
– crackers with vegemite
The eldest gets a carrot and the youngest gets milk with lunch.
It seems like a lot of food but its for a long day. We mothers just do the best we can don’t we?
I would love to hear about any quick, healthy go to recipes you might use!
Here’s to appreciating our good fortune in being a resident of the first world.