Breakfast:
Omelette – easy/20 minutes/serves 2
Ingredients:
Oat pancakes: A healthy alternative
Tomato, The Fresh Salad Co baby spinach, Lodge Farms extra large free range eggs, Just Organic extra virgin olive oil, Emporium Selection cheddar cheese, Stonemill sea salt and pepper
1. Wash and dice the tomato and wash the baby spinach.
2. Apply a light coat of olive oil to the bottom of a small non-stick skillet or frying pan.
3. Whisk the eggs and set them aside.
4. On a medium heat, lightly cook the vegetables until tender/crisp.
5. Add the eggs and cook until they are firm and moist, but not hard. Sprinkle the cheese on top and fold into an omelette. Add salt and pepper to taste.
Snack:
Fruit pieces
Lunch:
Tomato, turkey, baby spinach and cheese sandwich
Snack:
Energy bowl with honey caramelised apple – easy/20 minutes/serves 1
Ingredients
Goldenvale rolled oats, Farmdale full cream fresh milk, Inner Goodness unsweetened, almond milk or water, Stonemill sea salt pinch, Pink lady apple, Bramwells Australian honey, Stonemill ground cinnamon, Forresters natural almonds
1. Place the oats and the milk or water in a large pan over a medium heat. Add a tiny pinch of salt and stir with a wooden spoon. Bring to a steady simmer for 5 to 6 minutes. Keep stirring as often as you can to get a smooth, creamy porridge – if you like your porridge runnier, simply add more milk or water until it reaches the desired consistency.
Banana bread and carrot raisin muffins are a perfect snack
2. Pull off the apple stalk, then use a box grater to coarsely grate the apple onto a chopping board. In a pan over a medium heat, cook the grated apple and the honey until soft. Stir the cinnamon into the mixture.
3. Add the almonds to a small, non-stick frying pan over a medium heat for 3 to 4 minutes or until lightly golden. Stir occasionally. Serve the apple and the toasted almonds on top of the porridge.
Dinner:
Minestrone soup – medium/1.5 hours/serves 4
Ingredients:
Garlic, red onion, carrot, celery, zucchini, leek, washed potato, Stonemill oregano, Bay leaf, Remano Italian canned whole peeled tomatoes, Water, Just Organic extra virgin olive oil, Just Organic wholemeal spaghetti, Bakers Life wholemeal bread, Stonemill sea salt pinch
1. Peel and finely chop the garlic and red onion. Trim and roughly chop the carrots, celery and zucchini. Then add the vegetables to a large bowl. Cut the ends off the leek and then cut it in half. Wash the leek under running water and slice into 1cm slices. Add to the bowl. Peel and dice the potato. Open the can of tomatoes and roughly chop them. Set aside.
2. Heat 3 tablespoons of olive oil in a large saucepan over a medium heat. Add the garlic, red onion, carrots, celery, zucchini, leek, dried oregano and bay leaf. Cook slowly for about 15 minutes or until the vegetables have softened. Stir occasionally.
3. Add the potato and the peeled tomatoes (chopped). Then pour in half a litre of water and stir well. Cover with a lid and bring slowly to a boil, then simmer for about 30 minutes or until the potato is cooked through.
Healthy and affordable child-friendly dessert
4. Break the spaghetti into pieces in a clean plastic bag or in a clean towel. Add the pasta into the pan and cook for a further 10 minutes or until the pasta is cooked. Check if it needs more water and add the remaining if necessary, season to taste with salt.
5. Serve the soup with slices of toasted wholegrain bread and a drizzle of olive oil.
Dessert
ALDI Strawberry Yogurt Squishy