Satisfying Lunches
Omelette
Whisk 2 eggs and 2 tbs skim milk, add preferred herbs and spices.
Add small amount of olive oil and mixture to the pan. Cook for approximately 2 minutes on one side.
Add to the omelette
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1/2 chopped tomato
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1/2 cup baby spinach
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30g feta cheese
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1/4 cup chopped capsicum
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1/4 cup grated carrot
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Add pepper to taste.
Fold omelette in half and cook for a further 2 minutes.
Banana Pancakes
Serves 2
Beat 2 eggs until white and fluffy.
Stir in 1/2 cup of oatmeal and 1/4 wholemeal SR flour until just combined.
Fold in 2 small mashed bananas
Cook in batches.
Top with a mix of yoghurt, mixed berries, honey and flax seeds.
Chicken Caesar Wrap
Serves 2
Ingredients
2 hard boiled eggs, sliced
1 cup shredded chicken, warm
2 slices lean ham, cut thinly
1 cup cos lettuce
2 tbs natural yoghurt
2 tbs parmesan cheese
2 wholewheat wraps
2 tsp lemon juice
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Combine yoghurt and lemon juice, set aside
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Top the wraps with chicken, ham, egg, lettuce, parmesan cheese and dressing
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Wrap and roll!
HummusVeg Sandwich
Ingredients
2 slices of sprouted grain bread
2 tbs hummus
3 slices of cucumber
2 slices of tomato
1/4 small avocado
1/4 cup alfalfa sprouts
1/4 cup grated carrot
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Spread hummus on grain bread, then layer up your vegies.
Salmon Ryvita
Ingredients
4 Ryvita multigrain rye
125g of salmon slices
2 tbs low fat ricotta
2 tbs avocado
1/2 tomato, sliced
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Top Ryvita with ingredients, add salt and pepper to taste
Roast Veg Focaccia
Ingredients
1 focaccia, cut in half
1 tsp garlic
1 cup of a mix of baby spinach, sliced capsicum and mushroom
30g crumbled feta
30g sundried tomato
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Brush focaccia with garlic
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Top with remaining ingredients
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Add salt & pepper to taste
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Toast focaccia in sandwich press until brown