Make any of these ahead or plan to make extra for dinner and use your leftovers for lunches!
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Sophie's Sweet Potato Toast
Ingredients:
Sweet potato
Avocado
Sun dried tomato
Sprouts
Vegan feta/cashew cheese
Seeds and crushed nuts
Method:
Slice sweet potato longways roughly 1cm thick and toast like bread (usually needs a few presses in the toaster).
Top with smashed avo, sun dried tomato, vegan feta (or cashew cheese) and sprouts.
Top with seeds and crushed nuts for a bit of crunch if I have them (cucumbers also work).
Hot Tip: Use your Food Huggers to save leftover avocado.
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Audrey's NYC Salad
Ingredients:
Kale
Almonds (or preferred nut)
Apple (pink lady works well)
Sweet potato
Quinoa or whole grain rice
Optional: slice of bread
Dressing ingredients:
Balsamic vinegar
Olive oil
Salt
Pepper
Honey Dijon mustard
Method:
Cut sweet potato into cubes, cover with salt, pepper and olive oil and roast in oven at 225 degrees for about 25 minutes.
Boil water and add Quinoa or whole grain rice, cook.
Finely chop a bunch of kale, nobody likes chunky pieces of kale!
Chop almonds into small bits.
Chop 1 apple into thin slices.
To create dressing: Mix balsamic vinegar, olive oil, salt, pepper and a spoonful of honey dijon mustard. Quantities to taste preference.
Optional: slice of sourdough bread.
Add all elements together in amounts of your preference.
Hot Tip: Divide into bowls for lunches and use our Silicone Stretch Lids to cover.
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Lisa's Roast Veggie Salad
Ingredients:
Beetroot
Butternut squash
Brussel sprouts
Red onion
Tinned chickpeas
Kale
Olives
Capers
Sun dried tomato
Dressing ingredients:
Olive oil
Apple cider vinegar
Dijon mustard
Lemon
Garlic
Method:
Cut beetroot, squash, brussels sprouts and onion, drizzle with olive oil and seasoning and roast in oven.
Cut up all other salad ingredients. Mix together.
Hot Tip: Pre-prep day before and then super easy to chuck it all together in an Eco Food Jar in the morning!
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Saci's Greens, Salad + Seeds
Ingredients:
Baby cos lettuce
Cherry tomatoes
Baby spinach
Red onion
Avocado
Broccoli
Kale
Cauliflower
Seeds
Dressing ingredients:
Hemp oil
Apple cider vinegar
Balsamic vinegar
Mustard seeds
Crushed garlic
Lemon
Method:
Steam broccoli, cauliflower and kale.
Cut up all other fresh salad ingredients and mix together.
Roast seeds and sprinkle on top, then dress!
Hot Tip: Make a large batch of the dressing and store in a Pantry Jar in the fridge!
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Ana’s Roast Veggie & Quinoa Salad
Ingredients:
Sweet potato
Beetroot
Carrot
Garlic
Onion
Lemon
Favourite herbs and spices
Quinoa
Your choice of stock
Baby spinach
Herb yoghurt:
Greek yoghurt
Mint
Parsley
Method:
Roast sweet potato, beetroot, carrot, garlic & onions in olive oil & lemon zest with favourite herbs & spices (my picks are turmeric, paprika, sea salt, black pepper & fresh thyme).
Cook quinoa in lightly salted water or veggie stock.
Toss all ingredients together with some lemon juice, fresh baby spinach a drizzle of herb yoghurt.
Herb yoghurt:
To make the herb yoghurt dressing combine Greek or natural yoghurt with lemon juice, olive oil, salt & pepper and fresh herbs from the garden (my favs are mint and parsley).
Hot tip: Keep the baby spinach & yoghurt separate in your Stacker or Sandwich Box if you’re going to warm it up.
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Laura's 'Empty the Fridge' Vegetable Soup:
Ingredients:
Olive Oil
Garlic Cloves
Onion
Pasta
Beans
Veggie Stock Cubes
Fresh or dried herbs to garnish
Salt & Pepper
(Then whatever vegetables you have on hand, I usually add: Carrots, Celery, Zucchini, Cabbage)
Pasta or beans
3L Boiling Water
3 x Veggie Stock Cubes
Fresh or dried herbs, to taste
Salt & Pepper
Method:
Add olive oil to a large pot, add garlic and onion with carrot and saute. Add harder veggies first and then gradually add the rest.
Add stock cubes and boiling water then add any pasta or beans. Cook for about 20 minutes.
Serve with hot crusty bread, fresh herbs, olive oil, salt & pepper.
Divide into portions.
Recipe alternative: for a tomato based veggie soup add 1 large jar of passata and some tomato paste.
Hot tip: Freeze some in your Silicone Pouches.
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