Tag Archives: healthy

Easy Lunchbox Fillers

Ruby has been going through a spate of not eating her school lunch. Day after day she comes home with a lunch box still full of the lovingly made healthy meal – which takes up a fair bit of time each morning for the lunch-maker (aka Me). She said her friend has quiche for lunch and it’s yummy – so I thought I’d make a batch for this week and see how it goes down.

Here’s the recipe. It’s super easy.

Ingredients

4 eggs beaten.

3tbs grated tasty cheese.

1 red onion diced finely, sautéed gently for 5 minutes until transparent.

3 slices ham diced small. *Omit ham for a vegetarian option

Gluten free pastry sheets (you could use any savoury pastry or puff pastry).

2 tbs cream

Salt and pepper.

1 x 12 muffin tray

Olive oil for greasing.

Method

Preheat oven to 180° C. Mix eggs, cheese, onion, ham, cream, salt + pepper in a bowl. Grease muffin tray with butter or olive oil. Cut out rounds of pastry – if you have an egg ring this can be helpful – and line the muffin tray by pressing the pastry into the bottom of each greased indent. Spoon in egg mixture and bake for 10 – 15 minutes until golden brown. Remove from oven and place on a cooling rack.

These will freeze well. You could take them straight out of the freezer in the morning and put into lunch box to defrost.

Bon appetit!

xA

Afternoon Snack

Corn thin spread with hummus, topped with edamame beans (left over from lunch) drizzled with balsamic glaze and seasoned with cracked pepper. You could squeeze over fresh lemon juice if you have some.

Edamame are delicious and have a slightly crunchy texture, are packed full of nutrition and look very pretty on the plate. You can find them in the frozen section of supermarkets and foodstores.

Recipe: Summer Harvest Salad

I’m in Northland.  We are one stage into the Tour of Northland (cycle race) and have parked our camper at Baylys Beach Holiday Park for the night.  Last night we spent at Sandy Bay which is just north of Tutukaka and there was no mobile service.

It is funny how we have become so reliant on mobile data.

It is hot and dry here and now that the cyclist has recovered he’s taken the kids to the beach for a swim and sand castle making expedition.  When you’re on tour or camping it’s much more enjoyable if you eat well.  Have a few staples on hand to base your meals on – rice and pasta can be pre cooked and stowed in the fridge and combined with local produce and a great dressing to create a delicious meal in a few minutes.  I used brown Basmati rice in this recipe but you can substitute red, black, wild or normal brown rice.  Make the dressing in a jar with a lid before you leave home to save fiddling around and then you can give it a shake and use it when you need it.  Serves 4.

Ingredients

4 cups brown Basmati rice, cooked

1 large nashi pear, cored and diced chunky

1 large firm ripe nectarine, diced chunky

1/2 cup sunflower seeds

1/2 cup whole almonds chopped roughly

1 capsicum any colour, seeds removed and sliced

Handful rocket / basil / fresh coriander, torn or roughly chopped

1 400g tin chickpeas, drained

1 orange, peeled and diced chunky

3 tablespoons whole cumin seeds

Dressing

6 tablespoons avocado oil / extra virgin olive oil

2 tablespoons lemon juice or balsamic vinegar

1 small tsp mustard

2 cloves garlic crushed and chopped finely

1 tsp honey

salt and pepper

Mix well / shake in a jar to create an even consistency.  Taste and adjust seasoning.

Method

Combine all salad ingredients in a large bowl.  Drizzle the dressing over and toss gently.  Sprinkle the cumin seeds liberally over and toss again very gently.  Season and taste, adjusting flavours if required.  Serve immediately.

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