Hi 🙂 its still really warm in Queensland (Australia) so our lunches are still pretty light.
Mine is top. Cherubs have the bottom ones.
I have a garden salad with macadamias and balsamic dressing.
Vegetarian luncheon (tofurky) and cheese sandwiches printed with a dolphin love heart shaped sandwich cutter 🙂
Zucchini and sweet potato slice based on this recipe
Finishing off with a blueberry muffin 🙂
I’m sick (still)! Woken up so poorly 😦 the only thing left in the bakery (big plastic box in our freezer) was two chocolate slices. The smoothie is weetbix, banana, chia and maple. Toasted sandwich etc.
Here is the lunch made with the new dolphin sandwich cutters. The cherubs are going to be very excited 🙂
I also include a picture of my partner’s lunch too (with cheese love heart).
The slice is a melt and mix oat slice. So easy!
The bread offcuts i freeze and process to use as fresh breadcrumbs that i keep in the freezer. I use them every few days or so.
Happy lunching 🙂
We make a great effort to minimise waste in our home, especially food. So this lunch is all about using up leftovers that aren’t really enough to be part of another family meal.
I had about 2 cups of mashed potato with mashed frozen vegetables left over. So this lunch was born!
I took heaped teaspoons of the mixture and dropped them into polenta. As I coated in polenta I rolled them into little balls then placed them in a medium hot frypan with shallow oil.
I fried each side for about 3 minutes until crispy and golden brown.
As the potato balls were cooling, I spiralised carrot to make a little nest for them to sit in.
Then with a sultana and coconut slice, fruit box and a couple of extras, there’s no food wastage to be seen!
Happy lunching 🙂
There’s much excitement about lunch time today 🙂 I buy the inari pockets (tofu pockets that are prepre-prepared) and the edamame (soy beans) pre-shelled. The mushrooms are lightly sautéed in yakitori sauce.
Just fill with prepared sushi rice that has been cooled slightly and drizzled in mirin. The inari sit in a spiralised carrot nest that also gets eaten.
Then a banana chia muffin. Dad has also got a potato kale pastie.
I have a star shaped biscuit (cookie) cutter that i used to make today’s sandwiches pretty for the cherubs 🙂
Thought you might enjoy seeing this budget friendly idea?
Today the lunchboxes are filled with a pretty sandwich, fruit, vegetables, crackers and a banana chocolate smoothies.
Here is the smoothie method
I didn’t really use a recipe, but below makes about 2 litres. Put the following in this order in blender.
5 or 6 ripe small to med cavandish bananas
3 tbsp cocoa
4 tbsp chia seeds
1/2 to 1 can coconut cream
Top with water
Blend until chia thickens mixture- maybe 4 minutes? Will also thicken in the reusable pouches once refridgerated.
I said this morning, “I wonder what you”ll do today”. To which my eldest replied “I’m going to eat my lunch!”
These don’t last long! This recipe is adapted from the original printed on the side of the cereal box. I put them in lunchboxes as a very special treat.
100 g dairy free margarine
1/3 cup brown sugar
1 tbsp maple syrup
4 cups cornflakes
Preheat oven to 150 degrees celcius.
Melt magarine, sugar and syrup until frothy.
Add cornflakes and mix well.
Sppon into patty cases and bake for 10 minutes. Cool completely before serving.
It’s that time again. The summer holidays are over. Beach sessions can now only happen on weekends between summer storms. Ahhh good times.
This lunchbox has a sandwich with vegan luncheon slice, cheese and cucumber, home made popcorn, vegan mini sausage roll with sauce.
This luncheon is very tasty. It smells and tastes just like ham! Great for vegetarian littlies that like that kind of thing 🙂
Vanilla yoghurt in a reusable pouch, wholemeal blueberry muffin, rice crackers. There’s also a box of fruit.
This all fits into a standard sized insulated lunch bag.
Happy lunch packing!
Only six of these made it into the freezer for lunches!
2 large handfuls fresh spinach chopped
1 carrot grated
1 zucchini grated
6 mushrooms diced
1 cup plain flour
1 cup wholemeal plain flour
1/2 tsp bicarb soda
1/3 tsp salt
2 tbsp white chia seeds (if you don’t have these, just mix 2 tbsp cornflour into 4 tbsp water and
add with wet ingredients )
1/2 cup vegetable oil
1 3/4 cups soy milk
Sesame seeds to top
Mix vegetables together in a large bowl
Add remaining dry ingredients and stir until combined and veges coated
Add wet ingredients to dry
Stir until just combined.
Spary oil 12 hole muffin tin
Fill tin and sprinkle generously with sesame seeds.
bake at 180 degrees celcius for 12 to 18 minutes until golden and centres spring back lightly to touch.
Turn out onto airing tray after about 5 minutes out of the oven.
Serve with dairy free marg or cream cheese etc..
These are high fibre, contain omega 3 and 6, almost no cholesterol, good levels protein. They freeze well too.
You can substitute other vehes- red capsicum is really nice 🙂
I have my children’s head cold. This one has actually taken hold a bit so along with the family’s lunches, I have made myself a hot toddie.
Mamas hot toddie
In a mug add juice of 1 lime or 1/2 lemon
Add 1 tbsp rice malt syrup
Add generous nip of rum
Top with boiling water
Stir to combine
This lunch includes:
In a blender, combine until very smooth
3 ripe mangoes sliced
4 tbsp quick oats
4 tbsp white chia seeds
4 tbsp rice bran oil (optional)
Top with soy milk.
Add to reusable pouches
Carrot and sultana wholemeal biscuits
Vegetarian schnitzel sandwich
Crackers with Vegemite