Thursday, 13 October 2011

How to make a healthy cheats packed lunch......

So, we're only a few weeks into the new school year and I'm already feeling that my lunch box inspiration is drying up a little! I never had this trouble when Sofia was in preschool, but that was only 3 days a week...... Now I have 5 packed lunches a week to create for Sofia and 2 for Dorrie, the pressure is on!

Like everybody else out there having to take care of packed lunches for school, I really want to do my best. But with time pressure in our busy lifestyles, how do you make super quick lunches that are nutritious and tasty?! 
The answer is simple, if truly pushed for time, there is nothing wrong with cheating once in a while, don't beat yourself up about it! Remain aware that the fresher the food is and the more minimally processed it it, it is going to be much better for you, but, there are more and more products out there now that offer a pretty decent alternative when you simply do not have the time. Using  a mix of these carefully chosen products and  doing the remaining prep the night before, can free up some much valued time.

Yesterdays falafel 'snack style' lunch was very quick to prepare, you can make both the falafel and the dip the night before, and the rest of the bits just involve some cutting up and pouring out. Easy.

You can also speed things up with a healthy cheats falafel rather than make it from scratch yourself. I am a big fan of Hale and Hearty's falafel mix, which is pretty awesome for a packaged food! It is organic, contains no gluten, no artificial colours, favour and preservatives, and all you need to do is add water, make into balls and fry. Simple!

I also made a super yummy and easy dip the night before so it was all ready to go the next day! 
Just blitz together in a mini chopper 4-5 tablespoons of organic soya yogurt, 4 fresh mint leaves, a 2 inch piece of cucumber (roughly diced, seeds removed), a pinch of asafoetida (optional, but does add an extra something special), sea salt and pepper and a squeeze of lemon juice. Refrigerate until needed.

*To make a super indulgent vegan dip, blitz 1/2 cup of soaked and drained cashew nuts with 8 tbsp almond milk in a blender until creamy. Use half this mixture and mix with the remainder of the dip ingredients. The other half can be kept for a couple of days in the fridge and made into a sweet cream for desserts by mixing in some maple syrup and vanilla extract!
To go with the dip, I served up some crudites, seeds and some organic seeded tortilla chips. There are a few great makes of tortilla chips out there, look for organic, with no additives and flavoured simply with sea salt. We really like R.W.Garcia tortilla chips, especially the blue corn ones when we can find them!

Feta & cucumber dip, falafel balls, seeded tortilla chips, green pepper strips, sunflower seeds and a raw coconut-chocolate slice!
The pudding in this lunch is a delicious home made raw chocolate and coconut slice, I'll be posting the recipe on this very soon so keep an eye out for that, I promise it won't disappoint!
I hope this has given you some inspiration for your lunches and look forward to hearing about your creations :)

**Updated Veganized option Dec 2014


  1. Healthy is very important, and so that, our lunch need have fresh food. I think we need to know Natural Remedies For Diabetes system

  2. This was so easy and SO good. Thanks for share with us. You can check my latest Recipe Paneer Wraps