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Recipes
Family meal to school lunch box ideas
We are all about making life simple, convenient and fun for families to nourish themselves. in conjunction with health coach Sybilla Levenston we have developed these nutritious and fun recipes for the whole family to try. Plus you get 2 meals for the effort of one with every recipe being lunchbox friendly for the next day.
Caramelised onion, roast beetroot, sweet potato and feta tart
Caramelised onion, roast beetroot, sweet potato and feta tart
A healthy tart that is packed with veggies, yummy for dinner and even yummier for lunch the next day.
Prep Time: 60 Mins
Shelf Life: 4 Days
Organic Ingredients:
1 Sweet potato
1 Brown onion (thinly sliced)
1 Beetroot
1/2 Bunch kale
2 Sheets puff pastry
200g Feta
2 Tbsp. roasted pine nuts
1 Sprig of thyme
1 Splash balsamic vinegar
Recipe:
1. Peel and slice sweet potato into thin disks and beetroot into cubes. Bake with olive oil and fresh thyme at 180 degrees for 45 mins until soft.
2. On a pan fry onion with some balsamic vinegar. When cooked add the kale and allow to soften.
3. Place puff pastry onto a flat baking dish (filo pastry would also work). A good idea is to blind back it for 15 mins (at the same time as the baked veggies) just to get a small rise before you add the filling.
4. When everything is baked, evenly layer the partially cooked pastry with sweet potato, beetroot, caramelised onion, kale, feta and pine nuts.
5. Place back in the oven and cook for another 20 minutes. If the edges are starting to burn, lower heat to 120 degrees.
6. When pastry has puffed and looks golden brown it’s time to tuck in!
Nutrition Heroes:
Sweet Potato – High in vitamin A which is important for vision.
Kale – Loaded with folate essential for growth and development
Beetroot - Filled with antioxidants for healthy red blood cells.
Onion: Full of B6 which helps with cognitive function.
--
SYBILLA LEVENSTON | NUTRITIONIST
w: www.billofhealth.com.au
e: sybillalevenston@gmail.com
A healthy tart that is packed with veggies, yummy for dinner and even yummier for lunch the next day.
Prep Time: 60 Mins
Shelf Life: 4 Days
Organic Ingredients:
1 Sweet potato
1 Brown onion (thinly sliced)
1 Beetroot
1/2 Bunch kale
2 Sheets puff pastry
200g Feta
2 Tbsp. roasted pine nuts
1 Sprig of thyme
1 Splash balsamic vinegar
Recipe:
1. Peel and slice sweet potato into thin disks and beetroot into cubes. Bake with olive oil and fresh thyme at 180 degrees for 45 mins until soft.
2. On a pan fry onion with some balsamic vinegar. When cooked add the kale and allow to soften.
3. Place puff pastry onto a flat baking dish (filo pastry would also work). A good idea is to blind back it for 15 mins (at the same time as the baked veggies) just to get a small rise before you add the filling.
4. When everything is baked, evenly layer the partially cooked pastry with sweet potato, beetroot, caramelised onion, kale, feta and pine nuts.
5. Place back in the oven and cook for another 20 minutes. If the edges are starting to burn, lower heat to 120 degrees.
6. When pastry has puffed and looks golden brown it’s time to tuck in!
Nutrition Heroes:
Sweet Potato – High in vitamin A which is important for vision.
Kale – Loaded with folate essential for growth and development
Beetroot - Filled with antioxidants for healthy red blood cells.
Onion: Full of B6 which helps with cognitive function.
--
SYBILLA LEVENSTON | NUTRITIONIST
w: www.billofhealth.com.au
e: sybillalevenston@gmail.com
Veggie sheperds pie.jpg
Veggie Shepherd’s Pie
A wholesome and hearty meal that your kids will look forward to for dinner and even lunch the next day.
Prep Time: 60 Mins
Shelf Life: 5 Days
Organic Ingredients:
1 Zucchini
2 Carrots
1 Onion
1 Cup of Fresh Corn
3 Celery Sticks
1 Parsnip (or 1/4 pumpkin)
5 Potato (sweet potato will work too)
1 Cup Green Lentils
300 mL Veggie Stock
2 Sprig Thyme
2 Sprig Rosemary
150mL Red Wine (optional)
Recipe:
1. Dice all veggies and place in a hot pan to soften.
2. Boil potato/sweet potato and in a separate pot, boil the lentils
3. In the pan add the herbs, stock and red wine, allow to simmer for 10 minutes.
4. Drain and mash up the potatoes.
5. Transfer the veggies from the pan into an oven safe dish. Pour lentils over the top and mix well.
6. Layer the mashed potato over the top and cook in the oven for a further 15 minutes.
Nutrition Heroes:
Zucchini – A great source of manganese which regulates blood glucose levels.
Potato – High in resistant starch for healthy gut bacteria.
Carrot – Contains vitamin A which is vital for eye health and immune function.
--
SYBILLA LEVENSTON | NUTRITIONIST
w: www.billofhealth.com.au
e: sybillalevenston@gmail.com
A wholesome and hearty meal that your kids will look forward to for dinner and even lunch the next day.
Prep Time: 60 Mins
Shelf Life: 5 Days
Organic Ingredients:
1 Zucchini
2 Carrots
1 Onion
1 Cup of Fresh Corn
3 Celery Sticks
1 Parsnip (or 1/4 pumpkin)
5 Potato (sweet potato will work too)
1 Cup Green Lentils
300 mL Veggie Stock
2 Sprig Thyme
2 Sprig Rosemary
150mL Red Wine (optional)
Recipe:
1. Dice all veggies and place in a hot pan to soften.
2. Boil potato/sweet potato and in a separate pot, boil the lentils
3. In the pan add the herbs, stock and red wine, allow to simmer for 10 minutes.
4. Drain and mash up the potatoes.
5. Transfer the veggies from the pan into an oven safe dish. Pour lentils over the top and mix well.
6. Layer the mashed potato over the top and cook in the oven for a further 15 minutes.
Nutrition Heroes:
Zucchini – A great source of manganese which regulates blood glucose levels.
Potato – High in resistant starch for healthy gut bacteria.
Carrot – Contains vitamin A which is vital for eye health and immune function.
--
SYBILLA LEVENSTON | NUTRITIONIST
w: www.billofhealth.com.au
e: sybillalevenston@gmail.com
Sweet Potato and Broccoli Gratin.jpg
Delicious individually portioned veggie frittata that are both beautiful and yummy!
Prep Time: 60 Mins
Shelf Life: 2 Days
Organic Ingredients:
1 Sweet Potato
1 Broccoli
1 Onion
1 Bunch Kale
1.5 Cups Almond Milk (or enough to cover nearly all layers)
200g Ricotta
1 Cup Green Lentils
1 Tbsp. Chia Seeds
5 Lasagne sheets (optional for 1 layer)
Recipe:
1. Peel and slice sweet potato into thin disks.
2. Finely chop onion, broccoli and kale.
3. Sautee the onion until soft and brown in a pan, then add the broccoli, kale, ricotta and mix well.
4. Layer sweet potato on the bottom of an oven dish.
5. Spread some of the ricotta, broccoli, kale and onion over the top of the sweet potato.
6. Repeat until you have at least 3 layers.
7. Pour milk over the top.
8. Cook at 180 degrees for 45 mins (or until sweet potato is cooked)
Tip: Cover with foil so as not to burn the top layer
Nutrition Heroes:
Sweet Potato – High in vitamin A which is essential for growth and development.
Kale – A natural source of calcium for strong bones.
Broccoli - A great source of folate which helps the production of healthy red blood cells.
--
SYBILLA LEVENSTON | NUTRITIONIST
w: www.billofhealth.com.au
e: sybillalevenston@gmail.com
Prep Time: 60 Mins
Shelf Life: 2 Days
Organic Ingredients:
1 Sweet Potato
1 Broccoli
1 Onion
1 Bunch Kale
1.5 Cups Almond Milk (or enough to cover nearly all layers)
200g Ricotta
1 Cup Green Lentils
1 Tbsp. Chia Seeds
5 Lasagne sheets (optional for 1 layer)
Recipe:
1. Peel and slice sweet potato into thin disks.
2. Finely chop onion, broccoli and kale.
3. Sautee the onion until soft and brown in a pan, then add the broccoli, kale, ricotta and mix well.
4. Layer sweet potato on the bottom of an oven dish.
5. Spread some of the ricotta, broccoli, kale and onion over the top of the sweet potato.
6. Repeat until you have at least 3 layers.
7. Pour milk over the top.
8. Cook at 180 degrees for 45 mins (or until sweet potato is cooked)
Tip: Cover with foil so as not to burn the top layer
Nutrition Heroes:
Sweet Potato – High in vitamin A which is essential for growth and development.
Kale – A natural source of calcium for strong bones.
Broccoli - A great source of folate which helps the production of healthy red blood cells.
--
SYBILLA LEVENSTON | NUTRITIONIST
w: www.billofhealth.com.au
e: sybillalevenston@gmail.com
Clourful Stuffed Capsicum
Colourful Stuffed Capsicums
From this week’s box we are using capsicum, kale, mushroom, broccoli and cherry tomatoes to create… Colourful Stuffed Capsicums. A healthy and nutritious meal with a Mexican twist. These organic veggies are packed with vitamins A and C, with none of the nasty toxic residues found on conventionally grown produce. What’s more, they are high in fibre, wholegrains and protein. Kids will love choosing colours and filling their own capsicums.
Prep time: 25 mins
Cook time: 10 mins
Shelf life: 3 days
Organic Ingredients:
3 colourful capsicums
4 medium mushrooms
½ container of cherry tomato
3 kale leaves
3 broccoli florets
2 cups brown rice
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground coriander seed
Pinch of cinnamon
1 onion
1 garlic glove
400ml vegetable stock
1 tablespoon olive oil
Recipe:
1. Cook brown rice in vegetable stock (it’s tastier).
2. Cut the capsicum’s hat off and let the kids hollow out the middle.
3. Place on a baking tray to cook for 15 mins at 180 degrees or until slightly soft.
4. Finely chop onion, garlic, mushroom, tomato, broccoli.
5. Sauté onion and garlic with olive oil. Add sweet paprika, ground coriander seed, cumin and a pinch of cinnamon in with the onion and garlic.
6. Add in the rest of the vegetables and allow to soften.
7. Combine the rice and mix well.
8. Ask the kids to stuff their own capsicum bodies with mixture and cook for a further 10 mins.
The Heroes:
Tomatoes - Contain an antioxidant called lycopene which is suggested to promote healthy cardiovascular function and reduce the risk of certain cancers.
Broccoli - Vitamin C which helps build healthy connective tissue (vital in wound healing) and aids absorption of the essential mineral Iron.
Capsicum - High in B vitamins which facilitate cellular metabolism and efficient energy production. Gives kids longstanding energy for learning and playtime.
Kale - 100g of kale contains 15% of daily calcium requirements. forming healthy bones and teeth in growing children.
Toxicity of Non-Organic*:
Capsicum - Can contain 49 pesticide residues that cant just be washed off because they can penetrate the skin of the vegetable.
Tomato - Can contain 35 pesticide residues including 6 neurotoxins
*this data was complied from USA info curtesy of whatsonmyfood.org
From this week’s box we are using capsicum, kale, mushroom, broccoli and cherry tomatoes to create… Colourful Stuffed Capsicums. A healthy and nutritious meal with a Mexican twist. These organic veggies are packed with vitamins A and C, with none of the nasty toxic residues found on conventionally grown produce. What’s more, they are high in fibre, wholegrains and protein. Kids will love choosing colours and filling their own capsicums.
Prep time: 25 mins
Cook time: 10 mins
Shelf life: 3 days
Organic Ingredients:
3 colourful capsicums
4 medium mushrooms
½ container of cherry tomato
3 kale leaves
3 broccoli florets
2 cups brown rice
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground coriander seed
Pinch of cinnamon
1 onion
1 garlic glove
400ml vegetable stock
1 tablespoon olive oil
Recipe:
1. Cook brown rice in vegetable stock (it’s tastier).
2. Cut the capsicum’s hat off and let the kids hollow out the middle.
3. Place on a baking tray to cook for 15 mins at 180 degrees or until slightly soft.
4. Finely chop onion, garlic, mushroom, tomato, broccoli.
5. Sauté onion and garlic with olive oil. Add sweet paprika, ground coriander seed, cumin and a pinch of cinnamon in with the onion and garlic.
6. Add in the rest of the vegetables and allow to soften.
7. Combine the rice and mix well.
8. Ask the kids to stuff their own capsicum bodies with mixture and cook for a further 10 mins.
The Heroes:
Tomatoes - Contain an antioxidant called lycopene which is suggested to promote healthy cardiovascular function and reduce the risk of certain cancers.
Broccoli - Vitamin C which helps build healthy connective tissue (vital in wound healing) and aids absorption of the essential mineral Iron.
Capsicum - High in B vitamins which facilitate cellular metabolism and efficient energy production. Gives kids longstanding energy for learning and playtime.
Kale - 100g of kale contains 15% of daily calcium requirements. forming healthy bones and teeth in growing children.
Toxicity of Non-Organic*:
Capsicum - Can contain 49 pesticide residues that cant just be washed off because they can penetrate the skin of the vegetable.
Tomato - Can contain 35 pesticide residues including 6 neurotoxins
*this data was complied from USA info curtesy of whatsonmyfood.org
Fritter Bites and Home Made Tzatziki
Flavour packed, bite-sized goodies that are ideal finger food for school lunches.
Cook Time: 45 mins
Shelf Life: 5 days
Organic Ingredients:
Fritters:
2 Zucchinis
2 Carrots
1 Sweetcorn (Kernels)
1 ½ Cup Chickpea Flour
1 Teaspoon Baking Powder
1/2 Cup Almond Milk
1 Teaspoon Chia Seeds
1 Pinch of Salt
Tzatziki:
1 Cup Organic Greek Yoghurt
1 Cucumber
1 Garlic Clove
3 Sprigs Dill (Chopped)
1 Squeeze of Lemon Juice
1 Pinch of Salt
Recipe:
1. Grate zucchini and carrot then squeeze all liquid out using a tea towel.
2. Combine all fritter ingredients in a large mixing bowl and mix well (add more milk if dry and more flour if wet).
3. Form into bite sized balls.
4. Bake in the over for 15 mins at 200 degrees.
5. Grate cucumber (squeeze dry) and mince garlic.
6. Combine all tzatziki ingredient in small bowl and mix well.
7. Keep in the fridge until ready to serve.
Nutrition Heroes:
Zucchini – A great source of manganese which regulates blood glucose levels.
Carrot – Contains vitamin A which is vital for eye health and immune function.
Cucumber – Filled with vitamin B5 which helps in the production of red blood cells.
Cook Time: 45 mins
Shelf Life: 5 days
Organic Ingredients:
Fritters:
2 Zucchinis
2 Carrots
1 Sweetcorn (Kernels)
1 ½ Cup Chickpea Flour
1 Teaspoon Baking Powder
1/2 Cup Almond Milk
1 Teaspoon Chia Seeds
1 Pinch of Salt
Tzatziki:
1 Cup Organic Greek Yoghurt
1 Cucumber
1 Garlic Clove
3 Sprigs Dill (Chopped)
1 Squeeze of Lemon Juice
1 Pinch of Salt
Recipe:
1. Grate zucchini and carrot then squeeze all liquid out using a tea towel.
2. Combine all fritter ingredients in a large mixing bowl and mix well (add more milk if dry and more flour if wet).
3. Form into bite sized balls.
4. Bake in the over for 15 mins at 200 degrees.
5. Grate cucumber (squeeze dry) and mince garlic.
6. Combine all tzatziki ingredient in small bowl and mix well.
7. Keep in the fridge until ready to serve.
Nutrition Heroes:
Zucchini – A great source of manganese which regulates blood glucose levels.
Carrot – Contains vitamin A which is vital for eye health and immune function.
Cucumber – Filled with vitamin B5 which helps in the production of red blood cells.
Healthy Organic banana Bread
It's easy to make healthy snacks for your kids.
Home Made Falafels with Baba Ganoush
Falafels with Baba Ganoush
Delicious finger food with an even tastier dip to go with it. Ideal for salads, wraps or even on their own, everybody will love these bite sized goodies!
Cook Time: 50 mins
Shelf Life: 4 days
Organic Ingredients:
Falafel –
2 Cups Dried Chickpeas
1 Bunch Parsley
3 Spring Onions
4 Garlic Cloves
1 teaspoon Baking Powder
1/2 Cup Besan Flour
2 Teaspoons Ground Cumin
2 Teaspoons Ground Coriander
1 Squeeze of Lemon
1 Pinch of Salt
1 Splash of oil
Baba Ganoush –
1 Large Eggplant
3 Garlic Cloves
1 Tablespoon Tahini
Recipe:
Falafel –
1. Soak Chickpeas overnight in water until squishy then leave to dry for a few hours.
2. Combine all remaining ingredients into a food processor with the chickpeas (add oil if too dry)
3. Form small balls and lightly fry on a pan (can oven bake too).
Baba Ganoush –
1. Oven bake the eggplant and garlic until tender.
2. Blend with tahini with a hand mixer and voila!
Nutrition Heroes:
Eggplant - A great source of copper which works with iron to make red blood cells.
Parsley - 1 serve has more than 200% the recommended amount of Vitamin C which is essential in these colder winter months.
Garlic – Contains selenium, a potent antioxidant.
Bio:
Bill of Health Bio
Bill of Health is all about real food, realistic goals and keeping it simple. Scientifically-backed nutritional advice to help others feel good through food is at the heart of the business. Billy is a qualified Nutrition and Health Coach. She has a Masters of Communications, an Advanced Certificate in Human Nutrition and is completing a Bachelor of Nutritional Science. Her work with My Organic School is all about replacing the humble sandwich with some organic, delicious, nutritious and kid friendly dinner to lunch box meals. Easy recipes, cutting school lunch prep time in half and getting kids involved and inspired.
Contact details
www.billofhealth.com.au
sybillalevenston@gmail.com
0423 708 809
instagram- billofhealthnutrition
Delicious finger food with an even tastier dip to go with it. Ideal for salads, wraps or even on their own, everybody will love these bite sized goodies!
Cook Time: 50 mins
Shelf Life: 4 days
Organic Ingredients:
Falafel –
2 Cups Dried Chickpeas
1 Bunch Parsley
3 Spring Onions
4 Garlic Cloves
1 teaspoon Baking Powder
1/2 Cup Besan Flour
2 Teaspoons Ground Cumin
2 Teaspoons Ground Coriander
1 Squeeze of Lemon
1 Pinch of Salt
1 Splash of oil
Baba Ganoush –
1 Large Eggplant
3 Garlic Cloves
1 Tablespoon Tahini
Recipe:
Falafel –
1. Soak Chickpeas overnight in water until squishy then leave to dry for a few hours.
2. Combine all remaining ingredients into a food processor with the chickpeas (add oil if too dry)
3. Form small balls and lightly fry on a pan (can oven bake too).
Baba Ganoush –
1. Oven bake the eggplant and garlic until tender.
2. Blend with tahini with a hand mixer and voila!
Nutrition Heroes:
Eggplant - A great source of copper which works with iron to make red blood cells.
Parsley - 1 serve has more than 200% the recommended amount of Vitamin C which is essential in these colder winter months.
Garlic – Contains selenium, a potent antioxidant.
Bio:
Bill of Health Bio
Bill of Health is all about real food, realistic goals and keeping it simple. Scientifically-backed nutritional advice to help others feel good through food is at the heart of the business. Billy is a qualified Nutrition and Health Coach. She has a Masters of Communications, an Advanced Certificate in Human Nutrition and is completing a Bachelor of Nutritional Science. Her work with My Organic School is all about replacing the humble sandwich with some organic, delicious, nutritious and kid friendly dinner to lunch box meals. Easy recipes, cutting school lunch prep time in half and getting kids involved and inspired.
Contact details
www.billofhealth.com.au
sybillalevenston@gmail.com
0423 708 809
instagram- billofhealthnutrition
Kale and Ricotta Veggie Stack
A hearty low GI meal packed full of essential vitamins for the colder winter months. Deliciously simple and incredibly tasty.
Cook time: 50 mins
Shelf Life: 5 days
Organic Ingredients:
1/4 Pumpkin (Thinly Sliced)
3 Medium Potatoes (Thinly Sliced)
1 Bunch Kale
5 Mushrooms (chopped)
1 Handful Cherry Tomato
1 Onion
2 Garlic Gloves
200g Ricotta
1 Splash of EVOO
1 Pinch of Salt
Recipe:
1. Sautee garlic, onion and kale in a pan until soft then place in a mixing bowl
2. Add ricotta to the bowl and stir until mixed.
3. Score tomatoes and blanch in boiling water to remove skins.
4. Sautee on a pan with oil, salt (mixed herbs optional).
4. In a non-stick tin (or line with baking paper), layer potato, pumpkin, mushroom, tomato pasatta, kale and ricotta mix one at a time until filled to the top.
5. Bake for 45 mins in the oven at 180 degrees.
Nutritional Heroes:
Pumpkin – Full of Vitamin C to help fight off nasty bugs over winter.
Potato – Packed with fibre for a happy gut.
Tomato – Contains lycopene, a phytochemical great for heart health.
Kale - A natural source of calcium for strong bones.
Cook time: 50 mins
Shelf Life: 5 days
Organic Ingredients:
1/4 Pumpkin (Thinly Sliced)
3 Medium Potatoes (Thinly Sliced)
1 Bunch Kale
5 Mushrooms (chopped)
1 Handful Cherry Tomato
1 Onion
2 Garlic Gloves
200g Ricotta
1 Splash of EVOO
1 Pinch of Salt
Recipe:
1. Sautee garlic, onion and kale in a pan until soft then place in a mixing bowl
2. Add ricotta to the bowl and stir until mixed.
3. Score tomatoes and blanch in boiling water to remove skins.
4. Sautee on a pan with oil, salt (mixed herbs optional).
4. In a non-stick tin (or line with baking paper), layer potato, pumpkin, mushroom, tomato pasatta, kale and ricotta mix one at a time until filled to the top.
5. Bake for 45 mins in the oven at 180 degrees.
Nutritional Heroes:
Pumpkin – Full of Vitamin C to help fight off nasty bugs over winter.
Potato – Packed with fibre for a happy gut.
Tomato – Contains lycopene, a phytochemical great for heart health.
Kale - A natural source of calcium for strong bones.
Meatless Mexican with Homemade Flat Bread
A quick and easy Meatless Monday (or any day of the week) recipe that will be a hit with even the carnivores. Nutrient dense and tasty, I guarantee this one will become a family favourite.
Cook Time: 20 mins + 30 mins simmer time
Shelf Life: 5 days
Cook Time: 20 mins + 30 mins simmer time
Shelf Life: 5 days
Mixed Vegie and Ricotta Cauliflower Cups
A tasty self-contained meal, made with veggies and packed with veggies that’s ideal for any dinner plate or lunch box.
Cook Time: 60 mins
Shelf Life: 4 days
Organic Ingredients:
1/2 Cauliflower
1 Capsicum
4 Mushrooms
1 Zucchini
1 Onion
1 Cup Ricotta
1 Cup Parmesan
1 Egg
1 Tbs Oil
Recipe:
1. Combine cauliflower, parmesan, egg and oil into a bowl and blend together into a paste.
2. Oil a muffin tin and press paste into each mould to form a cup shape. Bake in the oven for 30 mins at 180 degrees.
3. Sautee onion, mushroom, zucchini, capsicum and ricotta in a pan until soft.
4. Spoon into cooked moulds and bake for a further 10 mins.
Nutrition Heroes:
Capsicum – Packed with Vitamin C and the phytochemical lycopene which acts as an anti-inflammatory.
Zucchini – A great source of manganese which regulates blood glucose levels.
Cauliflower – Contains glucosinolates which are a powerful antioxidant.
Bio:
Bill of Health Bio
Bill of Health is all about real food, realistic goals and keeping it simple. Scientifically-backed nutritional advice to help others feel good through food is at the heart of the business. Billy is a qualified Nutrition and Health Coach. She has a Masters of Communications, an Advanced Certificate in Human Nutrition and is completing a Bachelor of Nutritional Science. Her work with My Organic School is all about replacing the humble sandwich with some organic, delicious, nutritious and kid friendly dinner to lunch box meals. Easy recipes, cutting school lunch prep time in half and getting kids involved and inspired.
Cook Time: 60 mins
Shelf Life: 4 days
Organic Ingredients:
1/2 Cauliflower
1 Capsicum
4 Mushrooms
1 Zucchini
1 Onion
1 Cup Ricotta
1 Cup Parmesan
1 Egg
1 Tbs Oil
Recipe:
1. Combine cauliflower, parmesan, egg and oil into a bowl and blend together into a paste.
2. Oil a muffin tin and press paste into each mould to form a cup shape. Bake in the oven for 30 mins at 180 degrees.
3. Sautee onion, mushroom, zucchini, capsicum and ricotta in a pan until soft.
4. Spoon into cooked moulds and bake for a further 10 mins.
Nutrition Heroes:
Capsicum – Packed with Vitamin C and the phytochemical lycopene which acts as an anti-inflammatory.
Zucchini – A great source of manganese which regulates blood glucose levels.
Cauliflower – Contains glucosinolates which are a powerful antioxidant.
Bio:
Bill of Health Bio
Bill of Health is all about real food, realistic goals and keeping it simple. Scientifically-backed nutritional advice to help others feel good through food is at the heart of the business. Billy is a qualified Nutrition and Health Coach. She has a Masters of Communications, an Advanced Certificate in Human Nutrition and is completing a Bachelor of Nutritional Science. Her work with My Organic School is all about replacing the humble sandwich with some organic, delicious, nutritious and kid friendly dinner to lunch box meals. Easy recipes, cutting school lunch prep time in half and getting kids involved and inspired.
Pumpkin, Onion & Spelt Tart
Great meal to lunch box snack using pumpkin, onions and salad greens form this week's b
Vegetarian Wholemeal Dumplings
Impress the family with these rustic flavoursome dumplings, homemade from scratch. A great way to spend a raining afternoon with the kids, or if you are time poor, try making a few larger dumplings, they are just as impressive.
Cook Time: 2 hours
Shelf Life: 3 days
Organic Ingredients:
Filling:
6 Mushrooms
1 Carrot
1/2 Cabbage
1/2 Cauliflower
3 Spring Onions
1 Bunch Bok Choy
3 Garlic Cloves
2 Tbs Soy Sauce
2 Tbs Mirin
1 Tbs Sesame Oil
Wonton Wrappers:
1 Egg
1/3 Cup Water
2 Cups Wholemeal Flour + 1 Cup for rolling.
2 Pinch Salt
Dipping sauce:
2 Tbs Soy Sauce
2 Tbs Mirin
Recipe:
Filling:
1. Roughly cut and sauté all veggies in a big pan with sesame oil, mirin and soy sauce.
2. Once cooked, use a hand blender to turn into a pulp. Set aside to cool.
Wrappers:
1. Beat the egg with water in a bowl. Add in Flour and salt.
2. Mix into a dough (if sticky, add flour, if dry add small amounts of water).
3. Leave to rest for 15 mins.
4. Separate into small ping pong size pieces and roll out each into to a thin circle (on a non-stick surface).
5. Place a teaspoon of mix into the centre of the wrapper. Slightly wet the edges before folding dough over filling into a half moon. Sit it up and push down to create a nice flat bottom.
6.Fry on high heat until slightly brown.
Nutrition Heroes:
Cauliflower – Contains Vitamin B2 to assist in healthy growth and development.
Cabbage – High in Vitamin C and phytonutrients in time for the colder weather.
Bok Choy – Filled with Vitamin B6 which is essential for DNA synthesis.
Mushrooms – Rich in B Vitamins including Niacin which is important in metabolism
Cook Time: 2 hours
Shelf Life: 3 days
Organic Ingredients:
Filling:
6 Mushrooms
1 Carrot
1/2 Cabbage
1/2 Cauliflower
3 Spring Onions
1 Bunch Bok Choy
3 Garlic Cloves
2 Tbs Soy Sauce
2 Tbs Mirin
1 Tbs Sesame Oil
Wonton Wrappers:
1 Egg
1/3 Cup Water
2 Cups Wholemeal Flour + 1 Cup for rolling.
2 Pinch Salt
Dipping sauce:
2 Tbs Soy Sauce
2 Tbs Mirin
Recipe:
Filling:
1. Roughly cut and sauté all veggies in a big pan with sesame oil, mirin and soy sauce.
2. Once cooked, use a hand blender to turn into a pulp. Set aside to cool.
Wrappers:
1. Beat the egg with water in a bowl. Add in Flour and salt.
2. Mix into a dough (if sticky, add flour, if dry add small amounts of water).
3. Leave to rest for 15 mins.
4. Separate into small ping pong size pieces and roll out each into to a thin circle (on a non-stick surface).
5. Place a teaspoon of mix into the centre of the wrapper. Slightly wet the edges before folding dough over filling into a half moon. Sit it up and push down to create a nice flat bottom.
6.Fry on high heat until slightly brown.
Nutrition Heroes:
Cauliflower – Contains Vitamin B2 to assist in healthy growth and development.
Cabbage – High in Vitamin C and phytonutrients in time for the colder weather.
Bok Choy – Filled with Vitamin B6 which is essential for DNA synthesis.
Mushrooms – Rich in B Vitamins including Niacin which is important in metabolism
Veggie Arancini Balls
Great meal to lunch box snack recipe using 4 main ingredients from this week's box.
Veggie Swirls
Delicious individually portioned veggie frittata that are both beautiful and yummy!
Prep Time: 50 Mins
Shelf Life: 2 Days
Organic Ingredients:
6 Eggs
2 Carrots
1/2 Butternut Pumpkin
2 Zucchini
1 Bunch Silver Beet
2 Gloves Garlic
2 Tbs Feta
1 Tbs Chia Seeds
Recipe:
1. Sautee silver beet and garlic until soft.
2. Whisk eggs and feta into a mixing bowl
3. Thinly slice zucchini, pumpkin and carrot into thin long ribbons.
4. Place one ribbon or carrot, zucchini and pumpkin on top over the other then roll into a spiral.
5. Place silver beet into a muffin tin or paper mould then add in veggie spiral and pour egg mix over the top.
6. Cook at 180 degrees for 30 mins.
Nutrition Heroes:
Pumpkin – Filled with Vitamin A to keep skin healthy in the colder winter months.
Silver beet – Packed with folate for DNA growth and repair.
Zucchini – Great source of manganese to help stabilise blood sugar.
Bio:
Bill of Health Bio
Bill of Health is all about real food, realistic goals and keeping it simple. Scientifically-backed nutritional advice to help others feel good through food is at the heart of the business. Billy is a qualified Nutrition and Health Coach. She has a Masters of Communications, an Advanced Certificate in Human Nutrition and is completing a Bachelor of Nutritional Science. Her work with My Organic School is all about replacing the humble sandwich with some organic, delicious, nutritious and kid friendly dinner to lunch box meals. Easy recipes, cutting school lunch prep time in half and getting kids involved and inspired.
Prep Time: 50 Mins
Shelf Life: 2 Days
Organic Ingredients:
6 Eggs
2 Carrots
1/2 Butternut Pumpkin
2 Zucchini
1 Bunch Silver Beet
2 Gloves Garlic
2 Tbs Feta
1 Tbs Chia Seeds
Recipe:
1. Sautee silver beet and garlic until soft.
2. Whisk eggs and feta into a mixing bowl
3. Thinly slice zucchini, pumpkin and carrot into thin long ribbons.
4. Place one ribbon or carrot, zucchini and pumpkin on top over the other then roll into a spiral.
5. Place silver beet into a muffin tin or paper mould then add in veggie spiral and pour egg mix over the top.
6. Cook at 180 degrees for 30 mins.
Nutrition Heroes:
Pumpkin – Filled with Vitamin A to keep skin healthy in the colder winter months.
Silver beet – Packed with folate for DNA growth and repair.
Zucchini – Great source of manganese to help stabilise blood sugar.
Bio:
Bill of Health Bio
Bill of Health is all about real food, realistic goals and keeping it simple. Scientifically-backed nutritional advice to help others feel good through food is at the heart of the business. Billy is a qualified Nutrition and Health Coach. She has a Masters of Communications, an Advanced Certificate in Human Nutrition and is completing a Bachelor of Nutritional Science. Her work with My Organic School is all about replacing the humble sandwich with some organic, delicious, nutritious and kid friendly dinner to lunch box meals. Easy recipes, cutting school lunch prep time in half and getting kids involved and inspired.
Veggie and Black Bean Quesadillas
A Yummy and playful Mexican inspired dinner that makes for a perfect sandwich alternative in tomorrow’s lunch box.
Cook Time: 40 mins
Shelf Life: 5 days
Organic Ingredients:
Filling:
1/4 Pumpkin
1 Capsicum
1 Handful of Cherry Tomatoes
1 Bunch of Kale
200g Black Beans
1 Brown Onion
1/2 Ball of Mozzarella or 1/4 Avocado
1 Tbs Cumin
1 Tbs Sweet Paprika
Tortilla:
2 Cups Wholemeal Flour
1/4 Tbs Baking Soda
6 Tbs Olive Oil
1/2 Tbs Salt
1 Cup Water
Recipe:
1. Slice onion and capsicum then sauté in a pan with kale, cherry tomatoes and spices until soft.
2. Add black beans (fresh is best and soaked for 24 hours before boiled until soft).
3. Bake pumpkin in smile shapes until golden brown and caramelised.
4. Mix all tortilla ingredients together in a large bowl then separate into 6 balls.
5. Roll out the balls until flat then heat 1 and a time on a pan until firm and slightly brown.
6. Assemble the quesadilla with the filling and add mozzarella then double tortilla over on itself before quickly retuning to the pan to melt the cheese.
Nutrition Heroes:
Capsicum – Loaded with vitamin C to boost immunity.
Kale – Filled with magnesium to promote healthy nerve function.
Pumpkin – Contains potassium which is vitally important to cellular signalling in the body.
Cook Time: 40 mins
Shelf Life: 5 days
Organic Ingredients:
Filling:
1/4 Pumpkin
1 Capsicum
1 Handful of Cherry Tomatoes
1 Bunch of Kale
200g Black Beans
1 Brown Onion
1/2 Ball of Mozzarella or 1/4 Avocado
1 Tbs Cumin
1 Tbs Sweet Paprika
Tortilla:
2 Cups Wholemeal Flour
1/4 Tbs Baking Soda
6 Tbs Olive Oil
1/2 Tbs Salt
1 Cup Water
Recipe:
1. Slice onion and capsicum then sauté in a pan with kale, cherry tomatoes and spices until soft.
2. Add black beans (fresh is best and soaked for 24 hours before boiled until soft).
3. Bake pumpkin in smile shapes until golden brown and caramelised.
4. Mix all tortilla ingredients together in a large bowl then separate into 6 balls.
5. Roll out the balls until flat then heat 1 and a time on a pan until firm and slightly brown.
6. Assemble the quesadilla with the filling and add mozzarella then double tortilla over on itself before quickly retuning to the pan to melt the cheese.
Nutrition Heroes:
Capsicum – Loaded with vitamin C to boost immunity.
Kale – Filled with magnesium to promote healthy nerve function.
Pumpkin – Contains potassium which is vitally important to cellular signalling in the body.
Veggie and butter bean patties
Veggie and Butter Bean Patties
A great hamburger patty alternative, packed with flavour and ideal for ‘Meatless Monday’ or any day of the week!
Prep Time: Prepare 1 day in advance (20 mins) + 50 mins cooking
Shelf Life: 3 days
Organic Ingredients:
1 Sweet Potato
1 Carrot
1/4 Broccoli
1/4 Cauliflower
3 Diced Mushrooms
2 Tbs Chopped Chives
400g Butter Beans (Drained)
1 Cup Almond Meal (Bread Crumbs if Nut Allergy)
2 Garlic Cloves (Crushed)
1 Tbs Sweet Paprika
Recipe:
1. Boil carrot and sweet potato until soft. Add in broccoli and cauliflower towards the end so only slightly soft.
2. Convert to food processor and add in all other ingredients (For extra flavour sautee garlic first).
3. Process until like a paste then let cool in the fridge overnight.
4. Roll into golf balls then flatten on a baking tray. Bake for 50 mins at 180 degrees.
Nutrition Heroes:
Broccoli – Packed with folate (B9) for healthy growing bodies.
Carrot – Filled with vitamin A for great eyesight.
Sweet Potato – A low GI carbohydrate that gives long lasting energy.
Bio:
Bill of Health Bio
Bill of Health is all about real food, realistic goals and keeping it simple. Scientifically-backed nutritional advice to help others feel good through food is at the heart of the business. Billy is a qualified Nutrition and Health Coach. She has a Masters of Communications, an Advanced Certificate in Human Nutrition and is completing a Bachelor of Nutritional Science. Her work with My Organic School is all about replacing the humble sandwich with some organic, delicious, nutritious and kid friendly dinner to lunch box meals. Easy recipes, cutting school lunch prep time in half and getting kids involved and inspired.
A great hamburger patty alternative, packed with flavour and ideal for ‘Meatless Monday’ or any day of the week!
Prep Time: Prepare 1 day in advance (20 mins) + 50 mins cooking
Shelf Life: 3 days
Organic Ingredients:
1 Sweet Potato
1 Carrot
1/4 Broccoli
1/4 Cauliflower
3 Diced Mushrooms
2 Tbs Chopped Chives
400g Butter Beans (Drained)
1 Cup Almond Meal (Bread Crumbs if Nut Allergy)
2 Garlic Cloves (Crushed)
1 Tbs Sweet Paprika
Recipe:
1. Boil carrot and sweet potato until soft. Add in broccoli and cauliflower towards the end so only slightly soft.
2. Convert to food processor and add in all other ingredients (For extra flavour sautee garlic first).
3. Process until like a paste then let cool in the fridge overnight.
4. Roll into golf balls then flatten on a baking tray. Bake for 50 mins at 180 degrees.
Nutrition Heroes:
Broccoli – Packed with folate (B9) for healthy growing bodies.
Carrot – Filled with vitamin A for great eyesight.
Sweet Potato – A low GI carbohydrate that gives long lasting energy.
Bio:
Bill of Health Bio
Bill of Health is all about real food, realistic goals and keeping it simple. Scientifically-backed nutritional advice to help others feel good through food is at the heart of the business. Billy is a qualified Nutrition and Health Coach. She has a Masters of Communications, an Advanced Certificate in Human Nutrition and is completing a Bachelor of Nutritional Science. Her work with My Organic School is all about replacing the humble sandwich with some organic, delicious, nutritious and kid friendly dinner to lunch box meals. Easy recipes, cutting school lunch prep time in half and getting kids involved and inspired.
Wholemeal Caramelised Onion, Roast Capsicum and Pesto Scrolls
d Onion, Roast Capsicum and Pesto Scrolls
Great as a wholesome side or as a nutritious sandwich alternative.
Cook Time: 60 min
Shelf Life: 3 days
Organic Ingredients:
4 Cups Wholemeal Flour
1/2 Cup Besan (Chickpea) Flour
1 Tbs Baking Soda
1.5 Cups Almond Milk
1 Red Capsicum
1 Bunch Kale
1 Bunch Basil
1 Tbs Pine Nuts
2 Tsp Chia seeds
2 Pinch of Salt
2 Tbs Olive Oil
Recipe:
1. Sautee onion.
2. Roast capsicum.
3. Blend basil, kale, pine nuts and olive oil together using a blender stick.
4. Add wholemeal flour, besan flour, baking soda, salt and almond milk into a large mixing. bowl and combine into a soft dough that is not too sticky.
5. Roll out dough on floured surface to a 20cm long rectangle and place cooked ingredients,
pesto and chia seeds along the length of the dough.
6. Roll into a log and cut into 6 pieces.
7. Place 6 pieces flat on a tray lined with baking paper and cook for 40 mins at 180 degrees.
Nutrition Heroes:
Kale: Loaded with Vitamin A to boost immunity in these colder months.
Capsicum: Contains beta-carotene which is a great natural anti-inflammatory.
Onion: Contains beta-carotene which is a great natural anti-inflammatory.
Bio:
Bill of Health Bio
Bill of Health is all about real food, realistic goals and keeping it simple. Scientifically-backed nutritional advice to help others feel good through food is at the heart of the business. Billy is a qualified Nutrition and Health Coach. She has a Masters of Communications, an Advanced Certificate in Human Nutrition and is completing a Bachelor of Nutritional Science. Her work with My Organic School is all about replacing the humble sandwich.
Great as a wholesome side or as a nutritious sandwich alternative.
Cook Time: 60 min
Shelf Life: 3 days
Organic Ingredients:
4 Cups Wholemeal Flour
1/2 Cup Besan (Chickpea) Flour
1 Tbs Baking Soda
1.5 Cups Almond Milk
1 Red Capsicum
1 Bunch Kale
1 Bunch Basil
1 Tbs Pine Nuts
2 Tsp Chia seeds
2 Pinch of Salt
2 Tbs Olive Oil
Recipe:
1. Sautee onion.
2. Roast capsicum.
3. Blend basil, kale, pine nuts and olive oil together using a blender stick.
4. Add wholemeal flour, besan flour, baking soda, salt and almond milk into a large mixing. bowl and combine into a soft dough that is not too sticky.
5. Roll out dough on floured surface to a 20cm long rectangle and place cooked ingredients,
pesto and chia seeds along the length of the dough.
6. Roll into a log and cut into 6 pieces.
7. Place 6 pieces flat on a tray lined with baking paper and cook for 40 mins at 180 degrees.
Nutrition Heroes:
Kale: Loaded with Vitamin A to boost immunity in these colder months.
Capsicum: Contains beta-carotene which is a great natural anti-inflammatory.
Onion: Contains beta-carotene which is a great natural anti-inflammatory.
Bio:
Bill of Health Bio
Bill of Health is all about real food, realistic goals and keeping it simple. Scientifically-backed nutritional advice to help others feel good through food is at the heart of the business. Billy is a qualified Nutrition and Health Coach. She has a Masters of Communications, an Advanced Certificate in Human Nutrition and is completing a Bachelor of Nutritional Science. Her work with My Organic School is all about replacing the humble sandwich.
sweet potato gnocchi and broccoli pesto
A delicious veggie packed dinner high in fibre and loaded with flavour. The pesto is a great as a sauce, dip or spread for the next week. Kids will love getting involved making their own gnocchi into any shape or size.
sybilla levenston: Health coach
sybilla's health coaching business "Bill of Health" is all about real food, realistic goals and keeping it simple. Scientifically-backed nutritional advice to help others feel good through food is at the heart of the business. Billy is a qualified Nutrition and Health Coach. She has a Masters of Communications, an Advanced Certificate in Human Nutrition and is completing a Bachelor of Nutritional Science. Her work with My Organic School is all about replacing the humble sandwich with some organic, delicious, nutritious and kid friendly dinner to lunch box meals. Easy recipes, cutting school lunch prep time in half and getting kids involved and inspired.
Sybilla Levenston Health and Nutrition Coach
0423 708 809
Inst: billofhealthnutrition
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