Broccoli and snow pea noodles
Vary your ingredient quantities according to the size of your family and whether or not you would like leftovers for lunch the next day (this recipe makes a fabulous cold noodle salad in lunch boxes)
Ingredients:
Broccoli – chopped into small florets
Snow peas – top and tail and chop in half
Noodles – soba noodles are a great alternative to regular pasta and are made with buckwheat flour. Other options include regular pasta, vermicelli rice noodles, 2-minte noodles minus the processed flavour sachets
Toasted nuts (I prefer walnuts but you could use macadamias or slivered almonds. If your child has a nut allergy, pop in some toasted seeds instead (eg sunflower, pepitas)
Olive oil
Lemon juice
Seasoning to taste (eg salt and pepper or fresh chopped herbs such as parsley)
Method:
Cook noodles as per packet directions and drain liquid once cooked.
Toast nuts or seeds in a non-stick pan. Remove to a plate then lightly stir fry the chopped veggies.
Once all ingredients are cooked, toss together with a few splashes of olive oil, juice of a lemon and preferred seasoning.
Can be served warm or cold.
Egg and veggie quesadilla
This is suitable for lunch or a light dinner. Serve with additional veggie sticks (eg carrot, cucumber, celery)
Ingredients (per person):
Cooked egg – cooked in a non-stick pan
Handful of baby spinach leaves
Grated carrot
2 Tblsp of grated cheese
Enchilada wrap (I prefer wholemeal)
Method:
Place enchilada wrap in a large non-stick pan and heat gently. Then flip enchilada over and sprinkle with half the grated cheese. Cut cooked egg into halves and place on top of cheese. Add baby spinach, grated carrot, and remaining cheese.
With your egg flip, fold the enchilada over so that it covers the egg/cheese/veggie mix, to create a semi-circle. Press down with egg flip. Gently turn over to cook other side.
Remove from pan and let cool slightly before cutting in half and serving.
Zucchini and lentil veggie rolls
These are a delicious alternative to sausage rolls and my family loves them hot or cold. They are chock full of goodness and feature 2 vegetables from ‘I’d Rather Eat Chocolate’ – zucchini and mushrooms.
Ingredients:
1-2 zucchinis, grated
1 chopped, sauteed brown onion
1 tub roasted pumpkin, onion, cashew Red Rock dip
400g can lentils, drained
200g chopped mushrooms
½ cup chopped pecans or walnuts
1 tablsp chopped coriander
Cracked black pepper
3 puff pastry sheets
Method:
Cook sliced mushrooms until browned. Meanwhile, grate zucchinis, squeeze out excess moisture. Add grated zucchini and sauteed onion to nonstick pan and cook until zucchini soft. Let mixture cool.
Place cooled mixture into a large bowl, add nuts, drained lentils, dip, coriander, pepper to taste and stir to combine.
Cut pastry sheets into half and place veggie mix along centre of pastry to form a long log. Fold the long edges over the mixture to make a ‘sausage roll’. Cut into 4 segments (I find this easier to do directly on the trays lined with baking paper). Repeat with other pastry sheets until all mixture used.
Brush rolls with a little water or olive oil and sprinkle with sesame seeds.
Bake at 200 deg for approx. 25 mins or until rolls are golden brown
Spiced pumpkin protein balls
What better way to eat your veggies than in a tasty protein ball. As these are made with nut butter, they aren’t suitable for children with nut allergies. They are also best eaten straight from the fridge otherwise can go a bit soft. I use butternut pumpkin as it is a bit firmer than other varieties. I tend to cook up several cups of pumpkin and store the puree in the freezer for when I want to make more balls. These are so yummy you won’t want to stop at one batch!
Ingredients:
1 cup cooked pumpkin puree, cooled (butternut preferred)
½ cup porridge oats
½ cup almond flour
½ cup desiccated coconut (plus extra for coating)
¼ cup maple syrup
¼ cup nut butter (eg almond, ABC)
1 teasp vanilla extract
1 teasp cinnamon
1 teasp ground ginger
¼ teasp nutmeg
Pinch salt
1 tablespoon chia seeds
Method:
Steam pumpkin, let cool then puree.
Place all ingredients in mixing bowl and mix well. Mixture will be a little sticky – if too sticky to handle, add a little more almond flour. Drop teaspoon size ball into small bowl of desiccated coconut and roll around until completely covered. You can now more easily roll the ball in the palm of your hand to tidy up the shape. Continue with remainder of mix. Place in a single layer in a container and store in fridge. DELISH!!
