I am a big advocate of keeping things fresh and bringing in variety – both in life and in food. This helps you to stay focused and fight off the boredom (even if routine is your thing). I have had clients who eat the same thing everyday five days a week at work for lunch for years! I could only imagine how utterly dull food must seem to these people. They generally present with digestive issues and are depleted of many essential nutrients required to maintain health.
This week’s lunch box is full of different flavours and textures to making lunchtime something to look forward to, not just something you have to do.
Seedy Tuna Salad Roll
I love rolls full of seeds and wholegrains but understand that it’s not always easy getting it into the kids. One of my children loves them while the other runs screaming! Do whatever works best but preferably not a white roll.
1 tin tuna in springwater or brine
1 teaspoon Norganic Golden Soya Mayonnaise (gluten free)
1 spring spring onion
a few spinach leaves
Sweet Strawberries and Honey and Cinnamon Yoghurt
There are some delicious strawberries around at the moment you’ve just got to try them. Here I combined some A2 Jalna yoghurt (low allergenic) with a teaspoon of organic honey and a sprinkle of cinnamon. It taste delicious as a dipping sauce for the strawberries. Also, if your wondering about the nifty container that has two levels and an attached spoon, its from a NZ company called Sistema. They have awesome containers and you can get them at Coles.
Hummus Dip and Carrots
East to make Hummus dip with a few fresh organic carrots is a fantastic way to get some protein along with vitamin A for your skin
1 x 400 g chickpeas
1 x clove garlic, chopped
juice of a lemon
2 tablespoons tahini
good quality extra virgin olive oil
pinch of sea salt, paprika or parsley (optional)
Put the lot in a blender or use a Barmix and give it a good whizz. Hey presto! Delicious dip much better than the store bought variety!
Keep it fresh, Keep it crunchy, Keep it real!