It’s been a good long while since there was a new blog post around these parts and even longer since there was a packed lunch. This year I want to get back to sharing my packed lunches here with you. I’m going to start slowly. I’m out of practice so it’ll be almost like starting from scratch. I hope you’ll stick with me as I find my blogging feet again.
This meal, as with most of my packed lunches, is basically leftovers from dinner the night before. It was meant to be a chicken noodle stir-fry. But the chicken I had waiting in the fridge had crossed over to the dark side. So I bumped up the veggie content and added roasted cashews for some varied texture and sriracha chilli sauce for some flavour.
Smoky stir-fried noodles,
steamed sugar snap peas, rainbow carrots and broccoli,
This is going to be my last packed lunch for the 14 days of Zerspri challenge. I’ve really enjoyed eating my kiwifruit lunches and I’ve loved being able to add some new items to my lunchbox collection. I opted to keep things simple with this lunch so I’ve got a sandwich, a little salad, some crunch veggies and a kiwi hanging out in it personal side cart.
A cheese and pickled jalapeno sandwich on low gi multiseed bread,
a simple baby tomato salad with spring onions,
a few sugar snap peas
and a kiwifruit.
Zerspri are currently running a campaign called Occupy Lunchbox through which they’d like encourage parents and children (and anyone else who packs lunches) to make healthy choices when packing lunchboxes. The ambassador for the campaign is a cutie called KID Z, check her out in the video below to hear all about what she stands for as the face of the Occupy Lunchbox movement.
It’s challenge day two and I get to show off this Zespri happy yellow kiwifruit lunchbox. If you are a regular reader of my blog you’ll know I’m a sucker for a cute lunchbox. With it’s integrated kiwi side cart and slot to store a spife, this one is pretty nifty.
I don’t know about you but this year the seasonal flu bug hit me hard. It’s been weeks since I had the aches and chills, but I still have a lingering cough. With a double dose of vitamin C when compared to oranges, if I’d had a stash of kiwifruit then I could have kicked the flu’s butt.
Three smiley ham and cheese sandwiches on brown bread,
sugar snap peas,
a little tub of plain yoghurt flavoured with chopped coriander and a little celery salt and
a green kiwifruit.
I made sure to pack a spife too, so I can eat the kiwifruit easily.
When I bought this spanspek (also known as cantaloupe) I knew that I wanted to eat it with prosciutto or a similar style cured ham. The only cured ham the supermarket had at the time was something called spek which I’d never tried before. That didn’t stop me from buying it though. I’m not going to lie, the alliteration in the title tickled me, but I found the flavour of the spek was too strong for the melon.
Cubes of spanspek wrapped in spek and
a salad with shredded cabbage, red onion, sugar snap peas and baby tomatoes.
Hello out there! Is there anyone out there? I really hope so, it’s been way too long since there was a new post around here. With this post (and more to come) I’m hoping to revive my dear blog and also healthier lunchtimes for me. So without further ado, here is what’s in today’s lunch box.
A salad of nectarine slices and goats milk chevin
on a bed of mixed salad leaves, red cabbage, sugar snap peas, shaved carrot and baby tomatoes .
Recently Cape Town became one of a handful of cities worldwide to endorse a weekly meat-free day. I’ve blogged previously about the Meatless Monday movement and my strange mental block when it comes to creating a meat-free meal on a specific day of the week. So I’m happy to follow the City of Cape Town‘s example and enjoy a few random meatless days a week.
This simple vegetable soup is a great vegetarian option for your chosen meat-free day. Cubed celeriac, carrot and any other vegetable odds and ends you’d like to make use of, cooked with lentils in a vegetable stock and served with a generous spoon of flavoursome pesto.
Vegetable soup topped with a spoonful of pesto and
This lunch is my entry into the My Easy Cooking Thai themed first blogging event. After my success with nut butter in the last Daring Cook’s Challenge I though I might try my hand at making satay from scratch, but after picking up a small brick of tamarind pulp at the New Asian Spice Supermarket in Sea Point I finally decided on Pad Thai. For inspiration I turned to Chez Pim and her method of making Pad Thai.
Pad Thai with
chopped peanuts seasoned with a little chilli powder and
a wedge of lemon
The first step is to prepare the Pad Thai sauce, but before I could do that I had to process my brick of tamarind pulp. For 250g of tamarind I used two cups of warm water letting it soak for a little while, then working the seeds and fibres from the pulp and finally straining the soaked tamarind to catch any bits I might have missed. This is the fun messy part 🙂
Once I had my tamarind paste I heated a 1/4 cup each of fish sauce, tamarind paste and unrefined brown sugar and 1 tsp chilli powder over a low heat until the sugar melted. This was enough for three portions. Now the sauce was completed I could move on to preparing the rest of the ingredients.
Ingredients (per portion):
prepared Pad Thai sauce
1 tsp peanut oil
1/2 a chicken breast, thinly sliced
1/2 a clove of garlic, chopped
60g rice noodles (approx 1/6 of a 375g bag), soaked in water till pliable
6 prawns, cooked and shelled
6 sugar snap peas, cut in half diagonally
2 ears of baby corn, cut in half lengthways and then into thirds
1/4 yellow pepper, thinly sliced
1 spring onion, sliced diagonally
chilli powder (for serving)
Thai basil (for serving)
chopped peanuts (for serving)
lemon wedges (for serving)
Heat oil in a wok or large frying pan.
Add chicken, garlic and a spoonful of prepared sauce. Stir-fry until chicken is nearly cooked.
Add noodles and another few spoons of sauce. Continue stir-frying until noodles soften.
Push chicken and noodles to the side of the wok/pan, crack egg into empty side and quickly scramble till cooked.
Add prawns, sugar snap peas, baby corn and yellow pepper. Stir-fry all ingredients together until vegetables are just cooked.
Serve immediately, sprinkled with chilli powder, spring onions, torn Thai basil, chopped peanuts and spritz of lemon.