Love Food Hate Waste Blog

Lunchbox ideas that won't end up in the bin

Category:

Tips and Tricks, Recipes

Date:

Monday, January 29, 2018 1:00 PM

 Student lunch boxes

 

Tired of seeing lunch boxes come back from school full of food? Or hearing they didn't like it so they didn't eat it?

Cookbook author and mum, Jodie Blight, knows what its like to have fussy eaters and she shared with us some of her creative - but importantly quick and easy! - lunchbox ideas to spice up your kid's lunch box.

Any way you can involve kids in choosing or preparing their lunches will make them more likely to eat it. Whether its simply asking them to choose between an apple or carrot sticks, laying out ingredients for them to choose from or getting them to roll their own wraps.

Making the most of leftovers from the night before will also save you time in the kitchen as well as saving you money by cutting back on wasted food.

Here are some of Jodie's top lunchbox ideas to make sure those lunchboxes return empty!

 

Mountain Bread Pinwheels

Lay mountain bread (flat bread) out and spread with cream cheese or mayo or chutney or avocado, then add leftover salad or sliced vegies and leftover meat or deli meats. Roll and then cut into bite size ‘pop in’ pieces.

Schnitzel Soldiers

Leftover schnitzel (chicken or veal) sliced into soldiers/fingers with your child’s favourite dipping sauce (BBQ sauce, Tomato Sauce, Mayo, Tzatziki, Capsicum dip, Beetroot dip, Mexican salsa). Watch the video here. 

Noodle Boxes

Cook Vermicelli or Pad Thai rice noodles and toss with leftover salad or chopped vegies (lettuce, cabbage, carrots, capsicum, cucumber, snow peas, bean shoos etc.) and a sprinkle of sesame oil. You can also add shredded chicken or sliced tofu. Serve in a noodle box for a bit of fun (you can pick these up at the $2 shop).  

Noodle boxes

Souvlaki

On a wholemeal pita (or in the pocket if you prefer), lay sliced leftover lamb, cherry tomatoes, sliced cucumber, a handful of baby spinach leaves and top with a mint yoghurt dressing. Wrap in foil and roll them (or even better get the kids to do it) and it looks just like a bought one! Ideas for filling – capsicum, avocado, carrot, cucumber, leftover cooked chicken/ pork/ beef /prawns, bean shoots, the list goes on. Even leftover coleslaw works. The best part of this is the kids can choose their own fillings. 

Roast Chicken legs

Wrap the leg of leftover cooked chicken legs in baking paper or foil as they can get a bit messy. Maybe throw in a napkin as well. Finger lickin’ good!  

Rice Paper Rolls

Prepare the noodles and chop the vegies and chicken or tofu the night before (except the avocado). All you have to do in the morning is soak the rice paper and roll.

Rice paper rolls

Pasta

Revive last night’s leftover pasta with some freshly chopped cherry tomatoes and basil. Mix together one part balsamic vinegar with 3 parts olive oil and toss through pasta and tomatoes. Don’t forget to pop a fork into their lunchbox.

Frittata

Use any leftover veg, cheese, chopped ham, spring onions, herbs (literally anything you have in the fridge). Mix 10 eggs with ½ cup milk, add salt and pepper and other ingredients, then pour into muffin cups and cook at 200C for 15 minutes or until cooked. Can be prepared and cooked the night before and freeze any extras for another day.

Need more leftover recipe inspo? Visit our Recipes page.

 

 

ABOUT JODIE BLIGHT

After years working as a Company Director in the Finance industry, starting a family and moving half way around the world, Jodie Blight discovered her passion – creating healthy, easy and delicious family meals. “A fist pump from the kids is as good as a Michelin star in my books.”

Find out more at www.hellotable.com.au.

 

 


Asian-inspired ideas for leftover rice + new recipe!

Category:

Recipes

Date:

Friday, October 27, 2017 2:00 PM

Heart of rice 

 

Hey there food-lovers!

This is a guest blog from Asian food experts and educators, Asian Inspirations, who are sharing with us some of their best Asian waste-free cooking ideas. Enjoy!

 

While the environmental impact of food waste has recently captured the attention and concern of many globally, for centuries the concept of “not wasting” has been a key cultural value across Asia.

For instance in Japan, “Mottainai” means to express regret or distaste in resources wasted.

 In Korea, food waste must be disposed of separately to general waste allowing for more effective food disposal.

And in China, using up all ingredients in one pot recipes with all-in-one sauces such as oyster sauce and soy sauce is common practice.

Having a good understanding of the various ways you can use common ingredients can aid us in fighting food waste.

An absolute must in any Asian kitchen is of course rice! But if you’re like most people, you’ve probably ended up with leftover rice at some stage.

Luckily Asian cooking provides loads of ways you can turn leftover rice into a new delicious meal or snack.

Need some inspiration? Try our new Homemade Rice Cracker recipe below - they make perfect lunchbox snacks!

And here are a few more ideas you can find on our recipes page:

 

Homemade Leftover Rice Crackers

 

Homemade rice crackers 

Ingredients

2 cups cooked rice

2 tbsp rice wine vinegar

Sea salt, to taste

Instructions

  1. Combine the cooked rice, rice wine vinegar and salt, mix well.
  2. Place baking paper onto baking tray. Place rice on the baking paper on the tray, and then cover with cling wrap. Flatten rice by rolling out into a thin sheet using a rolling pin. Keep the thin rice sheet between 2 to 5 mm in thickness, according to your preference. Cut into triangles, square, rectangles or into any shapes you like using a cookie cutter or mold.
  3. Place baking tray into the oven and bake at 180 degrees for about 10-15 minutes. Bake them enough to hold together, as over-baking may cause rice cakes to be too chewy. Remove from oven, allow to cool and dehydrate for about an hour.
  4. Deep fry rice crackers in hot oil until rice crackers float to the surface and puffed up.

 

To protect the environment and reduce food wastage in Australia, Asian Inspirations is helping to spread awareness and education by providing innovative Asian approaches to conserve food. 

For more Asian-inspired recipes head to: https://asianinspirations.com.au

notepad

Keep a notepad in the kitchen to jot down items as you run out.

2. Put a pen and pad in your kitchen to write down items you run out of as you go.

Why? No more accidentally doubling up on items at the supermarket and you’ve already started your shopping list!

notepad

Keep a notepad in the kitchen to jot down items as you run out.

2. Put a pen and pad in your kitchen to write down items you run out of as you go.

Why? No more accidentally doubling up on items at the supermarket and you’ve already started your shopping list!

notepad

Keep a notepad in the kitchen to jot down items as you run out.

2. Put a pen and pad in your kitchen to write down items you run out of as you go.

Why? No more accidentally doubling up on items at the supermarket and you’ve already started your shopping list!

notepad

Keep a notepad in the kitchen to jot down items as you run out.

2. Put a pen and pad in your kitchen to write down items you run out of as you go.

Why? No more accidentally doubling up on items at the supermarket and you’ve already started your shopping list!

notepad

Keep a notepad in the kitchen to jot down items as you run out.

2. Put a pen and pad in your kitchen to write down items you run out of as you go.

Why? No more accidentally doubling up on items at the supermarket and you’ve already started your shopping lis

Asian Inspirations

 

Love your food

Each year Victorian households throw out 22,500 tonnes of fresh fruit.