After a nearly 6 year long break from many green vegetables, my big kid is finally back on the green bandwagon!! We came across this recipe in Jamie magazine and after swapping out the broccoli (it doesn’t always smell so great by lunchtime) for some green beans, we whipped it up (so simple – make croutons, cook eggs, blanch veggies and toss in a pan w garlic and vinaigrette; assemble) and packed it for lunch. It is a nice vegetable and protein filled lunchtime salad. Added some cherries and kiwi and celebrated green vegetables and the last day of the week!!
Lunch all packed for Tuesday. An accidental rainbow of a lunch box: spinach frittata (eggs, soy milk and spinach whirled in the blender until it was uniformly green and then poured it into an oiled pan and baked it at 425 until it was set), sweet pepper slices, apple and raspberry rice cakes, fruit and a few little sweets for a treat
A full day of heavy rain is in the forecast for Toronto tomorrow so a warm bottle of soup is on menu for school. I made a pot of vegan curried butternut squash and pear soup for our dinner and will warm it up in the morning for the girls. Butternut squash soups are so delicious and so easy to make delicious. I sautéed some carrots, onions and celery in some olive oil and once the onions started to take on some colour, added some curry powder and cooked it until it was fragrant. I added a couple of litres of vegetable stock, a diced squash and half a dozen very ripe pears that I had roughly chopped. This simmered away for about 45 minutes until the squash was tender. I pulled out my immersion blender and pureed the soup until it was smooth. I gave it a quick taste, it needed some acidity so gave it a big squeeze of lime and it was ready for dinner. A perfect fall soup!
Back to lunch – I packed some little spinach, roasted corn (froze a bunch of it at the end of the summer) and egg frittatas for some protein. These are so fast and easy to make – just beat up some eggs (I used 3) and add some veggies (I used about 1 cup of vegetables in total, the spinach was previously frozen and I gave it a good squeeze to remove excess water). Pour the mixture into well greased (I cannot emphasize this enough!! I spent ages trying to clean off the baked on egg from my muffin pan) mini muffin cups – 1 got 6 muffin cups worth – and bake in a 400F oven for 10 mins or until the eggs are set. They will puff up and then sink down as they cool. Easy, economical and kid-friendly. I added some colourful fruit and was pleasantly surprised to discover that the dragonfruit was bright pink and not white!