Lunch

What’s for lunch?

Bored of soggy sandwiches? These nutritious lunch box ideas from Holly Cuthbert at Square One Health and Fitness will put the bounce back into your break.
Healthy lunch boxMike Rooke/Bauer Media Studios. Styling by Olivia Wimsett.
10
45M
24H

Ingredients

Banana and almond bread
Cauliflower fried rice
Creamy cacao coconut yoghurt
Green goodness smoothie

Method

Banana and almond bread

1.Preheat the oven to 160°C. Grease a loaf tin with coconut oil or butter and line it with baking paper.
2.Mash the bananas with a fork and place with all the other ingredients into a food processor or the bowl of an electric mixer.
3.Process or mix until a smooth batter forms, then pour the mixture into your lined loaf tin.
4.Sprinkle the top of the loaf with sliced almonds or top with extra slices of banana.
5.Bake 40-45 minutes or until a skewer comes out clean. Allow cake to cool, then lift it out by the baking paper. Peel off the paper and place the cake on a plate.
6.Drizzle with honey if you like.

Cauliflower fried rice

7.Place the cauliflower florets in a food processor and pulse until your cauliflower resembles rice. Do this in batches if necessary to stop the blade clogging.
8.Heat the coconut oil in a large fry pan on a high heat. Add onion and garlic and cook 1-2 minutes until softened.
9.Add the cauliflower, ginger, beans, and red capsicum to the pan and cook 2-3 minutes, until tender.
10.Add the eggs, spring onions, bean sprouts, coconut aminos, herbs, salt, and pepper. Cook until everything is heated through and well combined. (You can add some cooked pork, prawns, chicken or bacon at this point if you like and heat through.)
11.Garnish with a few extra bean sprouts, salt and freshly ground black pepper and a sprinkle of paprika.
12.Allow to cool, then store in the fridge until needed.

Creamy cacao coconut yoghurt

13.Sterilise a glass jar by boiling it in water, heating in a low oven for 10 minutes, or putting it through a dishwasher cycle.
14.Heat the coconut cream in a pan over a very low heat until just warm.
15.Pour the warmed coconut cream into the sterilised jar, and add the powder from the probiotic capsules or the coconut kefir.
16.Add maple syrup or honey, stir until well combined, then place the jar in a sunny place, like a bench top, for 24 hours.
17.After 24 hours, pour the fermenting yoghurt into a bowl, sift in the raw cacao powder and stir well to combine.
18.Pour the yoghurt back into the jar, screw the lid on and place in the fridge for 1-2 days to allow it to thicken.
19.Serve a couple of spoonfuls of the yoghurt on top of fruit or homemade granola, or top with freeze-dried raspberries. Store any remaining yoghurt in the fridge for up to two weeks.

Green goodness smoothie

20.Place frozen banana pieces with all the other ingredients in a blender and blitz until the smoothie reaches your desired consistency.
21.Fill your bottles with the green smoothie and chill in the fridge or freezer so it’s cold at lunchtime.

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