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Weekly Lunchbox

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Monday’s Lunchbox

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Mini quiche, ( recipe on website )& roast chicken drumstick
Carrot sticks & sugar snap peas
Sweet Potato chocolate brownie
Nashi pear & grapes
Small packet Almonds & roasted chickpeas

Tuesday’s Lunchbox

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Mini Chicken parmigiana meatloaf ( recipe on website as chicken parmigiana meatloaf, cooked in square mini muffin tin)
Oat banana & coconut bread
Sm packet of mixed nuts
Sugar snap peas & carrots
Grapes & sugar plum

Wednesday’s Lunchbox

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Roast beef spelt flour wrap
Sweet potato brownie & apple
Cucumber, sugar snap peas
Small packet almonds & roasted chickpea

Thursday’s Lunchbox

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Chicken satay skewers
Cucumber & carrot
Sweet potato brownie
Apple
Mini Kwei fruit
packet mixed nuts

Friday’s Lunchbox

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Chicken meatball,
cucumber & carrot
Sweet potato brownie,
celery w/ nut butter
Nashi pear, sugar plums & almonds

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This Weeks Lunchbox’s

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Monday

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Meat Wraps
The boys call these meat sushi.
Thin slice of roast beef layers out, lay some thinly sliced carrot, cucumber, capsicum and top with alfalfa, roll up the meat, using a skewer to hold it together.
Served in lunchbox with:
sweet potato fries,
brownie muffin,
mixed nut,
& apple

Tuesday

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Roast Beef Mini Quiche
1 cup diced roasted beef,
1 zucchini, diced.
1 red capsicum, diced.
1 onion, diced.
1/2 tsp mixed herbs
7 – 9 eggs whisked ( depending on the size of your eggs)
Cook veg until soft add roast beef and mixed herbs and a dash of braggs, allow to cool, whisk up eggs.
Divide veg mix between 12 hole muffin tin, i use silicon liners. top with whisked egg, bake in 180* oven for 10-15 min or until cooked.
Served in lunchbox with:
carrot and cucumber sticks
muffin from freezer stash ( no idea what it is )
sliced peach

Wednesday

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Zucchini fritters
2 zucchini grated,
1 onion diced
4 eggs whisked
put grated zucchini into cheese cloth or an old pillowcase. Squeeze out as much liquid as you can.
In a mixing bowl mix zucchini and onion , add whisked egg, mix until well combined.
Heat a non stick frypan over med -high heat. Add 1 tsp coconut oil.
Add 1/4 cup of mix, cook for 2-3 min flip cook

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until golden brown on both sides.
Serve in lunchbox with:
Meatballs from freezer stash
Carrot slinky
Small packet mixed nuts
Apple
Chocolate chickpea muffin

Thursday

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Roast beef spelt flour wraps ( recipe on website)
Served in lunchbox with:
Nashie pear
Sweet potato tater tots (need to work on this recipe)
Small packet mixed nuts

Friday

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Turkey Nuggets
500 gm turkey mince
1 tsp mixed herbs
1 tsp onion flakes
1/2 tsp garlic
1 egg whisked
1 cup almond meal
Preheat oven/grill to 180*
Mix mince, herb, onion & garlic in a mixing bowl until well combined. Put egg and almond meal in 2 separate bowls.
Take a golf ball size of turkey mix coat it in egg then in almond meal. Shape into a nugget, place on a lined oven tray. Repeat with the remaining mix.
You can make chicken nuggets the same way.
Cook u till golden brown on both sides.
Served in lunchbox with:
Cucumber & carrot
Small packet of mixed nuts
Sweet potato brownie muffin ( recipe on website)

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Quinoa & Brown Rice Pilaff

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Quinoa & Brown Rice Pilaff w/ tuna & veg

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1/2 cup of Quinoa
1/2 cup of Brown

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Rice
2 cups of Chicken Stock ( I use homemade)
1 Tblsp Bragg’s or Tamari
1/2 lg carrot diced
1/2 lg zucchini diced
Sm red capsicum diced
Kernels of 1/2 a con of corn
1/2 onion diced
2 cloves of garlic
1 tsp dried thyme
200 gm tin of tuna
I used my rice Cooker but you can do this on the stovetop or oven
Add veg to the rice cooker and cook for 4 – 5 mins.

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Add rice and quinoa stir and cook for a min or two. Add stock, braggs and thyme, stir well.
Put lid on, stir a few times during the cooking cycle. I had to add a little water at the end and leave it on the warm cycle. Stir in the tuna
Boys love this in their lunchbox.
You can do this with just brown rice too.

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Superfood Salad

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Superfood salad
aka black bean, chickpea and quinoa salad
Dressing
2 cloves of garlic, crunched
Juice of 1 lemon
Juice of 1 lime
1 Tblsp cold pressed olive oil
1 tsp cumin
1 – 2 Tblsp braggs
Pinch of real salt
Put in a screw top jar and shack until well combined
Salad
1 400gm can of black beans
1 400gm can of chickpeas
1 cup of cooked quinoa
2 med – lg tomatoes, diced
1 sm red onion finely diced
1 sm Lebanese cucumber, diced
1 bunch of coriander, chopped
1/2 bunch of flat leaf parsley, chopped
Combine all ingredients into a lg bowl, add dressing. It is best to make this salad a few hours before you want it, to allow the flavours to develop.
This salad was a big hit with my family’s christmas dinner

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Veggi bake

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Veggi Bake
2 zucchini, grated
1 carrot, grated
Sweet potato, grated, same amount as carrot
5 eggs, lightly whisked
1 cup almond meal
Pinch of salt
Line a lasagna baking dish with baking paper.
Preheat oven to 180*
Mix grated veg together in a large mixing bowl.
Add almond meal and salt, mix to combine. I find hands are the best tool for this.
Add eggs. Stir until just combined.
Pour mixture into prepared dish.
Bake for approx 45 min. To be honest I completely forgot about mine, I think it was in oven for approx 60.
Veggi bake is cooked when firm in the middle.

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Quinoa, chickpea and Roast Capsicum salad

quinoa & chickpea salad

Quinoa, chickpea and Roast Capsicum salad

quinoa & chickpea salad

  • 2 cups quinoa
  • 1 tbsp cumin seeds, roasted & ground
  • 2 tbsp lemon juice
  • 1 tbsp raw honey
  • Pinch of salt, adjust to taste
  • 1/8 tsp cayenne pepper
  • 1 tsp ground flax meal
  • 2 tbsp water, may need to adjust
  • 1 cup diced roasted sweet potato
  • 2 cup of a mix of veg like dice carrot, fresh beans, cauliflower
  • 400gm tin organic chickpeas, rinsed
  • 1 medium – lg red capsicum roasted & chopped
  • 1 medium yellow capsicum, roasted & chopped
  • 1 lg red chilli, seeded and chopped can be left out
  • 1 cup fresh coriander, well rinsed & chopped
  • Sea salt and fresh ground black pepper, to taste

INSTRUCTIONS:

  1. In a fine-mesh strainer, rinse quinoa thoroughly; drain well. In a medium saucepan, bring 4 cups water to a boil. Add quinoa, cover and reduce to a simmer. Cook for 10 to 15 minutes until water is absorbed. Let cool.

2. Meanwhile, prepare dressing: In a jar combine the cumin, lemon juice, honey, salt, cayenne and ground flax. Add one tablespoon of water. Shake well and let sit for a few minutes. Taste. If needed add the second tablespoon of water. The water and ground flax should work together to mimic the emulsion effect of the oil.

  1. In a large bowl, combine veg, chickpeas, capsicums, chilli and coriander. Add quinoa and stir to combine. Top with dressing, season with salt and
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    black pepper and mix well. Serve cold or at room temperature.

Serves 6
353 calories per serve

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Where is my chicken pumpkin & cauliflower curry

roast veg lunch

this was good, haven’t had it for a few days was So yummy, sometimes meals don’t have to be over the top to be great.

My favorite saying “simple Shit” applies to food too

1 cup of

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roasted veg (whatever was in the fridge)

100gm cooked chicken breast (prepped in freezer)

1/3 cup cooked brown rice (leftovers from yesterdays curry,)