Tag: lunch

It’s back to school time which means busy schedules and the dreaded lunchbox – what to pack??? Despite the best efforts of school systems shifting toward healthier options there are plenty of parents, and even some kids, who prefer homemade meals because of their lower cost, healthier contents, anti-allergen ingredients or taste preferences. Getting in good quality, nutritious meals can make a big difference in academic performance, mental clarity, job focus and behavior in kids (and adults too!). It can be quite the challenge to pack a healthy lunch in the midst of the morning rush to get everyone out the door on time. While you might make time to get the kids’ lunches in order, don’t forget about packing ... Continue

Ingredients 1 medium beet, roasted and sliced 1 medium carrot, shredded 1/2 cup broccoli, chopped 1/2 cup cabbage, shredded (green or red) 1/2 medium apple, chopped 1 1/2 cup mixed greens 1/2 cup arugula (Australian rocket) 1/2 cup kale (Australian tuscan cabbage), chopped 1 tsp olive oil 2 tsp balsamic vinegar (after your Reboot or for a complete meal your family can enjoy add 1/2 cup garbanzo beans, 1/4 cup wheat berries or quinoa and 1 Tbsp raw sunflower seeds. If you choose to include dairy add 1 oz organic goat or feta cheese)   Directions Preheat oven to 450 degrees Wash all vegetables well, especially beets including the ends of the root. Place washed beets into aluminum foil, drizzle ... Continue

Ingredients 1 butternut squash (Australia buttenut pumpkin) – peeled, seeded and chopped 4 medium sweet potatoes – peeled and chopped 2 cups baby bella mushrooms washed and cut into quarters 1 yellow Onion peeled, cut into thick slices 4 Garlic cloves – peeled and whole Olive Oil sprayed or drizzled over vegetables (1-2 Tbsp) 1/2 tsp. Sea Salt 1 teaspoon fresh ground Black Pepper – to taste dried Basil to taste (1 tsp.) dried Thyme to taste ( 1 teaspoon)   Directions Preheat oven to 450 degrees. Place all veggies on a baking sheet with parchment paper. Bake for 40 minutes, turning them over half way. Onions and mushrooms will finish around 30 minutes – remove from tray and finish ... Continue

Ingredients 1-4 fennel bulb(s) depending on size 2 lbs. carrots 1 celeriac 4 scallions (Australian shallots) 2 leeks 1 onion 4 garlic cloves Ginger – 2 inch chunk, finely chopped Fresh herb bouquet — tied together with twine (I use: dill, savory and sage) 2 tbsp olive oil Vegetable broth   Directions Finely chop onion, leek, scallion (Australian shallots), and garlic. Peel celeriac and carrots, cut these and fennel into 1 inch chunks. Heat olive oil in soup pot over medium heat; Add Onion, Leek, Scallion and Garlic — Cook until soft, about 8 minutes. Add celeriac, carrots, fennel & ginger — cook until all ingredients are mixed and softened. Add 4 cups of vegetable broth and fresh herb bouquet. ... Continue

Ingredients 1 cup Red Quinoa (prepare with 1/2 cup dry quinoa and 1 cup water – just like rice) 1/4 cup diced Red Onion 1/2 cup drained and rinsed Black Beans 1 cup Edamame (boil for 5 minutes then drain and cool) 1 Tbsp Balsamic Vinegar 1/2 Tbsp Extra Virgin Olive Oil   Directions Toss together and enjoy!

Recipe Makeovers for 2012 Rating: (0 votes, average: 0.00 out of 5)Login to rate this recipe – Not a member? Join Today Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.0 The New Year is here along with resolutions and goals for 2012. This a perfect time for a makeover to start the year off right. We’re not talking about a new hair style or a new “look” but ideas for how to become a “recipe makeover artist” and transform your favorite recipe into a tasty and healthy Reboot-friendly dish.   When it comes to recipe makeovers, The First Step is to consider how you prepare your food so you get the most out of them (and we don’t mean the ... Continue

Mustard Braised Brussels Sprouts Dish – Recipe Of The Week Rating: (0 votes, average: 0.00 out of 5)Login to rate this recipe – Not a member? Join Today Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.0 This week’s recipe is a new spin on Brussels Sprouts. I usually roast or steam the sprouts, but when I discovered this mustard-braising method, I was in heaven! A little mustard tang and a lot of tender goodness, make this super-healthy cruciferous veggie super-tasty too! Let us know how it turns out for you. Ingredients 1 pound brussels sprouts 2 tablespoons olive oil Sea salt Freshly ground black pepper 2 cups vegetable broth (you can use homemade juice-pulp broth) 2 to 3 scallions (Australian ... Continue

Coconut Curried Sweet Potato Dish- Recipe Of The Week Rating: (2 votes, average: 5.00 out of 5)Login to rate this recipe – Not a member? Join Today Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.0 Bon Apetit! Stacy Ingredients 1 medium sweet potato, washed and peeled 1/2 cup coconut milk 1 small clove garlic, finely minced 1/4 teaspoon fresh ground black pepper 1/8 tsp ginger (or 1/4 tsp fresh mined) 1/8 tsp turmeric 1/8 tsp cilantro (Australian coriander) 1/8 tsp cumin Directions Preheat oven to 450 degrees. Wash and peel sweet potato. Pierce with fork. Bake sweet potato 45-60 minutes or until tender. Place into bowl. Add coconut milk and spices. Mash well and stir.