limes & lycopene

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An Honest Kitchen

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What I'm eating

  • Saturday. Iku lunch today: tofu burger w/ steamed veg, pickled red cabbage & beetroot, & chickpea w/ beetroot. Plus they're amazing dressing
  • Thurs late lunch: Pad Thai with tofu and double the vegetables.
  • Hungry all morning & knew lunch was going to be late. Had half a tin of white beans, a banana, a peach & square of Beetrotinger cake.
  • Thurs breakfast: rye and pumpkin seed toast again. One w/ white bean paste / dip & t'other w/ marmalade. Plus some pineapple.
  • Made kind of polenta pie for Tues dinner. Polenta top & bottom, w/ filling of lentils & silverbeet cooked in tomato.Topped w/ cheese & baked

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About Me

Kathryn Elliott, a Sydney nutritionist, writes about diet and health — how to eat well in a busy life.

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Back to school

Posted by kathryn in Easier eating and Lunch

Kids were back to school this week and Good Living had some lunchbox ideas from Bill Granger – mountain bread wraps with hummous, a Greek-style pasta salad, along with a simple Chinese rice salad. All the recipes are easy to make and have a nice balance of protein, low GI carbohydrates and vegetables. Simply add some fruit, a yoghurt and a bottle of water and you’ve got a healthy lunchbox.

There are also some cute ideas for sparking up kids’ lunches from Connie Evers at Nutrition For Kids – 13 ways to turn hum-drum into yum.

There are more lunchbox suggestions here, including a range of sandwich fillings, snack suggestions, as well as tips on putting it all together and how to keep everything fresh (including preventing soggy sandwiches).

Related Posts

  1. School lunchboxes
  2. Another organic school canteen
  3. Normanhurst West's school canteen
  4. Back to blogging
  5. Back from holidays

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