Lunchbox

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Rocket – 3 ways!

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Good Afternoon Friends! Happy Monday! I hope this finds you all well!

We are all great here. We have settled in nicely to our routines this year and we are loving all the fresh produce that our little farm is producing for us. At a guess I have picked (with the kids help) at least 60kg of apples, pears and nashis so far this season! Crazy! Our vegetable garden is looking beautiful too and recently we had all our rocket ready to go in a few days, so I decided to come up with a few recipes for it. I hope you love the recipes as much as my family did. Let me know!

HONEY MUSTARD ROCKET SALAD

ROCKET PESTO

CURRY ROCKET SALAD

HONEY MUSTARD ROCKET SALAD

1 large bunch rocket (approx. 120g) – roughly chopped

2 medium nashi pears – roughly sliced

1 large sweet potato – diced and roasted

100g feta cheese – roughly diced

½ cup walnuts

Dressing

¼ cup honey

¼ cup oil of choice

2 tblspns dijon mustard

pinch salt

Roast the sweet potato and allow it to cool.

Place all the salad ingredients onto a platter, including the cooled sweet potato.

Combine all the ingredients for the dressing into a small bowl and mix well.

You can either drizzle the dressing over the salad just before serving OR you can put the dressing on the side and let everyone add their own.

Note:

  • I used goats feta as I can’t have cows cheese

 

ROCKET PESTO

1 large bunch rocket (approx. 120g)

1 cup toasted almonds (approx. 190g)

½ cup oil of choice

1 clove garlic

good pinch salt

Place all the ingredients into a food processor and blitz on high until a pesto is formed.

TMX: Speed 6 / 10 seconds. Scrape down sides. Then a further Speed 6 / 10 seconds.

Serving options

  • As a pesto dip with crackers and vegetables sticks
  • Add to 500g cooked pasta with shavings of parmesan on top
  • Add more oil to the pesto to make it runnier and use it as a marinade for chicken to cook on the BBQ

 

CURRY ROCKET SALAD

1 large bunch rocket (approx. 120g) – roughly chopped

2 medium nashi pears – roughly sliced

16 snow peas – roughly sliced

1/3 cup flaked almonds – toasted

Dressing

4 tblspns oil of choice

3 tblspns apple cider vinegar

1 tblspn curry powder

1 tblspn honey

pinch salt

Place all the salad ingredients onto a platter.

Combine all the ingredients for the dressing into a small bowl and mix well.

You can either drizzle the dressing over the salad just before serving OR you can put the dressing on the side and let everyone add their own.

 

 

Wishing you all a wonderful week ahead! Look after each other and of course look after yourself. I look forward to connecting with you all again soon. Until then …..

Take Care of You,

Collette x

How to make Sushi – tips

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Good Morning Friends! Happy Thursday! I hope this finds you all well.

I am popping by quickly today to post on here my ‘how to make Sushi – tips’ …  the last time I posted on Facebook that I made Sushi, I got loads of comments & messages about “how” …. so when I made it again I thought I would take some photos along the way to hopefully help.

I must say, I don’t say I’m a Sushi expert or that this is the correct way to make it! But it works for me! If you have any other tips to offer please feel free to suggest them!

Steps:
1. Make sushi rice as per packet & allow to cool to room temp ((For 6 large rolls & 3 small rolls I used 3 cups of Sushi rice))
2. Prepare your fillings, have a clean small bowl of water & a hand towel out
3. Put a decent (approx 1/2-2/3 cup?) amount of rice on a nori sheet. Flatten out all the way to 3 edges & leave a 2-3cm gap at top. To make the rice easy to spread, keep your fingers wet by popping them in the bowl of water
4. Lay a row of fillings at the bottom of the rice
5. Use the mat to start to roll the sushi TIGHT
6. Keep rolling tight
7. When you get to the end, add a little water along the edge to stick the nori sheet down
8. Place in a container & refrigerate for 1 hour to make it easier to cut (optional)

I hope this helps!

Wishing you all a lovely day … I look forward to connecting with you all again soon!

Take Care of You,
Collette x

I share my Lunchbox photos each day on Instagram. This day my kids had Sushi (Tamari Soy Sauce in the little container), greengages, a tub of fruit and salted caramel popcorn slice (RECIPE in Cookbook ‘Cut out the Crap Lunchbox Solutions’)

Upside down Apple and Jam Cake

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Good Afternoon friends! Happy Tuesday! I hope this finds you all well.

We are doing ok here. I had a quick trip from TAS to QLD last week, up Friday and back Saturday for my Grandfathers funeral. It was lovely to be there to support my Dad and family. I must say, the humidity up there in Townsville was insane! It makes me love this Tassie weather even more! I know some people love it, but it sure isn’t for me!

I have been getting in such a great routine since the kids have gone back to school. As a busy Mum of 4 and then COTC, I find a routine helps me so much and as crazy as it sounds, it actually helps me to be less stressed and less ‘running around like a chook with it’s head cut off’ and I feel less busy because I AM actually organised. I am not sure if you can relate to that or not? One of the biggest things I have been able to do is get back into the kitchen a little more – as you know, this is my happy place.

Todays recipe is bought to you by my desire for Banana Bread every time I make it for the kids! (I am intolerant to Bananas) … so I decided to have a play around with swapping the banana for apple and was thrilled when it worked. My kids came home yesterday to it for afternoon tea and Master 6 ate two pieces … and when I wasn’t looking took a 3rd! When he saw me packing his school lunch box later that night, he asked me to fill it with the ‘apple bread’ … WINNING! (…and let me say, no I didn’t fill his lunch box with it!) I re-tested it again today just to check my measurements and couldn’t wait to get it on here for you to try. I hope you love it as much as my family does!

Upside down Apple and Jam Cake

(gluten, dairy, soy, nut and additive free)

1 tblspn jam of choice

1 apple – cored and thinly sliced

400g stewed apples

3 eggs

1 cup brown rice flour (170g)

¼ cup coconut flour (30g)

1/8 cup honey (40g)

2 tspns fresh lemon juice or ACV

1 tspn baking powder

¼ tspn cinnamon

pinch salt

Line a square 20cm x 20cm cake tin with baking paper.

Preheat oven to 180c.

Spread the jam evenly over the bottom of the baking paper (I used a wet pastry brush to make this easy). Layer the thinly sliced apples on top of the jam.

Place all the remaining ingredients into a food processor etc and blitz until creamy, smooth and thoroughly combined. You might need to scrape down the sides a few times during this process.

TMX: Speed 5 / 30 seconds. Scrape down sides, then a further 10 seconds on Speed 5.

Pour cake mixture into the prepared tin and bake in preheated oven for 35-40 minutes or until thoroughly cooked.

Allow to cool on a wire rack for 5 minutes before turning upside down onto a plate.

Enjoy!

Notes and Tips:

  • You can turn this into an apple ‘bread’ (similar to a banana bread) by leaving out the bottom jam and sliced apple and pouring the mixture into a lined bread tin. You will need to increase the baking time to approx 50-60 minutes (depending on your oven). Even this square shape does have that slightly moist and dense texture of banana bread.
  • If you haven’t got apples to stew, you can buy tin ‘pie apples’ that is nothing but apples.
  • Once cool, I cut mine into squares and kept it in a container in the fridge.

I hope this finds you all well and I look forward to hearing from you once you make this!

Take Care of You,

Collette x

 

 

 

Soup in a Jar!

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Good Afternoon friends! Happy Tuesday! I hope this finds you all well.

We are all pretty good here. My elderly Grandfather passed away yesterday morning, so it has been a sad time for my family. At his age though, it is nice to try and reflect on the positive of him having such a long life and giving thanks to the fact he is now resting in peace, as much as he will be missed.

I am popping by to share with you my hubbys favourite lunch. ‘Soup in a Jar’ – there is no real recipe for this, it really just depends on what you have in your fridge and pantry and what your particular tastes are. I have shown you here what my hubbys favourite is. I simply pack it all into the jar (jam it in nice and tight) the night before and he pops boiling water into it 5 minutes or so before wanting to eat it at work. My older girls have taken it to school before also (although in a thermos container, not a glass one, and I have given them a little thermos with the water). It is pretty simple, super tasty and something a little different. I hope you enjoy it!

Soup in a Jar!

Filling options:

Vermicelli Noodles

Capsicum

Spring Onions

Zucchini

Carrot

Snow Peas

Dried Shitake Mushrooms

Parsley

Chives

Dehydrated Bone Broth

pinch salt and pepper

Cut all ingredients as thinly as possible and pack tightly into a glass jar.

Add boiling water 5 minutes before serving. Stir and enjoy.

Notes and Tips:

  • There is no real recipe for this, it really just depends on what you have in your fridge and pantry and what your particular tastes are
  • My older girls have taken it to school before also (although in a thermos container, not a glass one, and I have given them a little thermos with the water)
  • If you do use a glass container make sure it can withstand the boiling water
  • If you don’t have dehydrated bone broth you can use stock paste or powder OR you can use bone broth instead of the water
  • I try and cut the veg as small as possible so they cook through quickly
  • The dried shitake mushrooms are available from the Asian section of most supermarkets or Asian Grocers

DEHYDRATED BONE BROTH can be purchased through my online store HERE or if for some reason I am out of stock (which I am NOT at this moment as I write this!) you can buy it direct from Nutra Organics HERE. 

Wishing you a lovely rest of the week, as always, I look forward to connecting with you again soon.

Take Care of You,

Collette x

 

Apricot Biscuits

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Good Morning friends! Happy Friday! I hope this finds you all well.

We are enjoying the School Holidays. We have had a few beautiful and warm days here in Tasmania and we have been taking advantage of them and doing some sight seeing and beach trips. You can check out some photos on Instagram! (I LOVE photos!)

We have also been doing plenty of baking on days that are not as nice, a little recipe creating and stocking the freezer a little getting ready for back to school. I bought some beautiful additive free Apricots the other day from my local Bulk Wholefoods Shop, Unpacked, and made these gorgeous little biscuits with them. I am pleased that I took a photo instantly as they were gone in two days … no kidding, my kids loved them (and trust me they are my biggest critics!) I hope you and your family love them too!

Apricot Biscuits

 (gluten, dairy, soy free – nut free options)

200g dried apricots *

½ cup desiccated coconut (45g)

½ cup brown rice flour (80g)

1 egg

1 heaped tspn peanut or almond butter (20g) – optional

½ tspn vanilla powder *

pinch salt

Preheat oven to 180c and line two large trays with baking paper.

Place the apricots and coconut into a food processer and blitz on medium speed until combined. Then scrape down the sides.

TMX: Speed 7 / 20 seconds.

Add the remaining ingredients and blitz again on medium speed for 30-60 seconds or until thoroughly combined.

TMX: Speed 4 / 30 seconds.

Roll heaped teaspoon sized balls and place them on the tray. Flatten slightly using a fork.

Bake for 10-12 minutes until golden.

Notes:

  • Remember that dried apricots which are free from additives are actually brown in colour and NOT bright orange
  • If you don’t have vanilla powder you can swap this for 1 tspn vanilla essence

As always, I look forward to hearing from you when you make them!

Take Care of You,

Collette x

Simple Fruit Chia Pudding and Jelly!

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Good Afternoon friends …. Happy Wednesday! I hope this finds you all well!

I am quickly popping by today to share with you these two yummy recipes. The chia pudding was inspired with a suggestion from a friend of mine and whilst I was experimenting with ‘quantities’ I decided to add some gelatin to it also and make it into a jelly as a yummy snack for the kids! They love it and I hope that you do too!

Simple Fruit Chia Pudding

1 x 825g tin of Peach in Mango Juice *

½ cup chia seeds

Place the tin of fruit and all the juice into a blender or food processor and blitz on high until smooth.

TMX: 20 seconds / Speed 5

Pour the mixture into a bowl or container (that has a lid) and add the chia seeds. Mix thoroughly.

Refrigerate overnight.

Serve with yoghurt, seeds, nuts and fruit.

Notes:

  • I have tried this with other tin fruit and it still works but my kids prefer this one with the mango juice
  • This also works well with homemade stewed fruit

Simple Fruit Chia Jelly

1 x 825g tin of Peach in Mango Juice *

½ cup chia seeds

½ cup boiling water

¼ cup room temp water

5 tblspns gelatin *

Place the tin of fruit and all the juice into a blender or food processer and blitz on high until smooth.

TMX: 20 seconds / Speed 5

Pour the mixture into a bowl or container (that has a lid) and add the chia seeds. Mix thoroughly.

Meanwhile, in a small bowl add the gelatin to the room temp water and mix well (it should go thick and lumpy). Add the boiling water to this gelatin and whisk well with a fork until thoroughly dissolved.

Add the gelatin mixture to the fruit and chia mixture and mix again, thoroughly.

Refrigerate overnight (or at least a few hours) until set.

Cut into squares and store in the fridge.

Notes:

  • I have tried this with other tin fruit and it still works but my kids prefer this one with the mango juice.
  • This also works well with homemade stewed fruit
  • I used the ‘Great Lakes’ gelatin (the orange / red beef one)
  • My kids put a few pieces in the freezer and loved this frozen!

Wishing you a lovely rest of the week and I look forward to connecting again soon!

Take Care of You,

Collette x

 

 

 

 

 

 

 

Cashew and Dill ‘cheese’ Dip

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Good Morning friends! I hope this finds you well!

Well, we certainly are on the countdown to Christmas now! Only 10 more sleeps! I hope you are surviving this ‘Silly Season’!

I am popping by quickly today to share with you this delicious dip recipe that I thought could be handy to have for all the BBQs, Picnics and gatherings that happen this time of the year. It is inspired by two shop bought ones that I normally buy (and hide at the back of the fridge to keep to myself!) …. and I thought I could save a few $ by making my own PLUS my herb garden is overgrown with Dill at the moment so I am needing any excuse to use that up! I hope you love it as much as my family and I do!  … oh, there are loads of ‘notes / options’ at the end of the recipe so please read them if you have any questions!

Cashew and Dill ‘cheese’ dip

(gluten, dairy, additive, egg and soy free)

2 cups raw cashews – soaked overnight

1 large bunch dill

1 clove garlic

¼ cup oil of choice

¼ cup nutritional yeast

2 tblspns lemon juice

good pinch salt

probiotic (optional – see notes)

Place the cashews into a bowl and cover with water. Allow to sit overnight. Drain and rinse well.

Place the cashews with the remaining ingredients into your food processer and blitz on high until smooth and creamy. Scrape down sides a few times during this process.

TMX: Speed 10 / 5 seconds then scrape down sides, then again, Speed 10 / 5 seconds and scrape down sides. Lastly, Speed 5 for approx 30 sections or until the consistency you prefer.

If you are NOT using the probiotic, simply cover and refrigerate until ready to serve.

If you ARE using the probiotic: cover and set aside in a cool and dark place (NOT the fridge! I use my pantry). Leave for 48-60 hours, stirring every 24 hours. After 48-60 hours, cover and refrigerate.

NOTES AND TIPS:

  • You can swap the dill for any other fresh herbs of choice
  • The time for blitzing in the food processer with depend not only on your machine but also how smooth / crunchy you prefer it.
  • You can swap the oil for water but the oil makes it ‘creamier’ and I prefer the texture with the oil. Try and use an oil with no taste though, it depends on what you prefer but for this I use Sunflower oil as it has no taste.
  • The Nutritional Yeast can be left out, however, it is the ingredient that adds the ‘cheese’ taste. Plus is has great health benefits: read more here.
  • I personally use two Bio-Kult probiotic capsules and leave it for 60 hours before refrigerating. The probiotic will give this dip a bit more of a zing taste to it and of course extra health benefits. It is, of course, lovely without this, so this is a complete personal choice and depends what you have in your pantry etc. I have no affiliate with these probiotics, they are simply the ones I was recommended when starting on GAPS.

I look forward to connecting with you again soon!

Until then …. Look after yourself and your family, stay safe and HAVE FUN!

Take Care of You,
Collette x

Banana Chia Pudding

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Good Morning friends! Happy Friday! I hope this finds you well.

Just popping by quickly today to share with you this SUPER easy and incredibly yummy recipe. I posted it on Instagram yesterday and realised it was a regular in my home but not on the blog so here it is! My kids LOVE overnight oats for breakfast but Miss 12 is best avoiding oats so I make this for her instead. It is also perfect to pop into a little container for morning tea at school with some fruit. Yummo! I hope you love it as much as they do!

banana-chia-pudding-logo

BANANA CHIA PUDDING

 1 large banana

1 cup of milk of choice OR

½ cup mik and ½ cup yoghurt

1/3 cup chia seeds

1 tspn maple syrup, honey or rice malt syrup (optional)

In a medium container with a lid, mash the banana well. Add the remaining ingredients and stir thoroughly.

Place the lid on and refrigerate overnight.

Serve as is or with yoghurt and fruit.

  • Keeps well in the fridge for 3 days.
  • Approximately 4 serves

I hope this finds you all well … and that you have a truly lovely weekend ahead!

Take Care of You,

Collette x

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NOW AVAILABLE for a limited time through my online store. Velvet Latte (if you like Turmeric Lattes, you will LOVE this!) and Belgium Dark Chocolate Buttons (DAIRY FREE!) … perfect for Christmas gifts and baking!

Rhubarb, Strawberry and Pear Muffins

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Good Evening friends! HAPPY FRIDAY! I hope this finds you all well!

I was so grateful to be given a massive bag of gorgeous fresh Rhubarb from my neighbour the other day. Love these perks of Tasmania! I was super keen to get experimenting with it as the only time I have ever used it before was in stewed Rhubarb and Apple for a pie / crumble etc. I ended up making a Chilli and Rhubarb Chutney, Stewed Apple and Rhubarb which the kids used in Chia Puddings and ate with Yoghurt and of course a Crumble and then these scrumptious Rhubarb, Strawberry and Apple Muffins! I will get around to posting all the recipes I used the Rhubarb for but first up the Muffins …. I hope you enjoy them as much as my family (and my neighbours who gave me the Rhubarb loved them too as I gave them some to try!)

Rhubarb Muffin - LOGO

Rhubarb, Strawberry and Pear Muffins

(gluten, dairy, soy, additive, refined sugar free)

2 cups almonds (240g) OR almond meal

6 eggs

½ cup rapadura (90g) *

½ tspn vanilla powder *

pinch salt

3 long rhubarb stalks (50g) – cut in half length ways then into ½ cm pieces

6 strawberries (70g) – cut into quarters

1 pear – cored then cut into thin long slices

½ tspn cinnamon

½ tspn rapadura – extra

Preheat oven to 170c and line a 12 hole muffin tin with cases.

Place the almonds into your food processor and blitz on high until ‘almond meal’ is formed (skip this step if using almond meal)

TMX: Speed 7 / 5 seconds

Add the eggs, rapadura, vanilla and salt to the almond meal mixture and blitz on a medium speed for 4 minutes.

TMX: Speed 5 / 4 minutes

Add the rhubarb and strawberries to the mixture and gently stir through, until thoroughly combined.

TMX: Reverse / Speed 4 / 10 seconds

Pour mixture into patty cases, trying to get an even amount of fruit in each one.

Place 1-2 slices of pear on top of each muffin and sprinkle with cinnamon and extra rapadura.

Bake in preheated oven for 30 minutes or until golden and thoroughly cooked.

Allow to cool for 5 minutes before enjoying!

Makes 12

Hints and Tips:

  • Rapadura can be swapped for coconut sugar, brown sugar or sweetener of choice
  • Vanilla Powder can be swapped for 1 tspn vanilla essence
  • I found the rhubarb easiest to cut into 1cm pieces by using kitchen scissors
  • Muffins freeze well

Wishing you a beautiful weekend ahead! Look forward to connecting more soon and of course, I would love to hear from you once you make these!

Take Care of You,

Collette x

Orange, Carrot & Dark Chocolate Balls

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Good Morning friends! Happy Wednesday! I hope this finds you all well.

Miss 12 & I were experimenting in the kitchen on the weekend. I love cooking with my kids. Especially when we have time and are not rushed! We made Carrot Cake from my Cookbook ‘Cut out the Crap’ & then we were going to make bliss balls and wondered what they would be like with carrot in them and from there we decided to have a play around! I love how ideas can just flow from random conversations and moments like these.

We ended up with these gorgeous orange, carrot & dark chocolate bliss balls! Of course, you can leave the dark chocolate off, or use chocolate of your choice, however, it does add a whole new scrumptious level to these bite sized treats! I hope you love them as much as my family!

O, C & Dark Choc Balls - logo

Orange, Carrot & Dark Chocolate Balls

(gluten, dairy, soy, egg and additive free)

1 cup walnuts (110g)

1 medium carrot – peeled and diced (110g)

1 cup desiccated coconut (90g)

10 Medjool Dates – seeds removed (140g)

4 drops of food grade Orange oil OR
Zest of ½ a large orange

pinch salt

100g dark chocolate (good quality and dairy free)

Place the walnuts and carrot into your food processor and blitz on high until a crumb is formed.

TMX: Speed 6 / 3 seconds

All the remaining ingredients EXCEPT for the orange oil OR zest and blitz again on high until thoroughly combined.

TMX: Speed 7 / 10 seconds

Scrape down the sides.

Add the orange oil OR zest and blitz again for 30 seconds.

TMX: Speed 5 / 6 seconds.

Roll into balls and freeze whilst you melt the dark chocolate.

Once the dark chocolate is melted, you can dip the balls into it, or use a spoon to wave / drizzle the dark chocolate over.

Freeze for ½ an hour before enjoying.

These can be stored in the fridge OR freezer.

Wishing you a beautiful rest of the week and I look forward to connecting with you all again soon!

Take Care of You,

Collette x