Bread Free Lunch Ideas

Rice free sushi

A great & filling bread free lunch which is also grain free (buckwheat is from the rhubarb family).

You could make this with quinoa or even millet if you wish to.

This makes approximately 4 long sushi rolls which serves 2 or can be cut up into small rolls to serve more as a finger food.

You can of course not mash everything together and add it as whole ingredients like traditional sushi is made but I like to mix it all together it’s easier for little fingers as sushi can fall apart especially when you aren’t working with sushi rice and the normal seasonings that go on the rice to hold it together.  Experiment with your child’s own favourite fillings.

You will need

2 cups of buckwheat (soaked overnight if possible or if not for at least 2 hours in warm water)
1 – 2 avocados (depending on size)
Handful of sun dried tomatoes
1 x coarsely grated carrot
1 drained can of salmon, tuna, trout etc – use in springwater or olive oil or shredded chicken for those with fish allergies
Pink salt & pepper to taste (by using Pink or Himalayan salt you are benefiting from all the great trace minerals that these salts contain). It’s normal table salt that you should avoid!
1 x packet of Nori

Cook buckwheat in either the Thermomix as you would rice in the basket for 18 mins speed 2 – 3 or in a pot of boiling water for roughly the same amount of time. Allow to cool completely. (I normally do this the night before I need it)

Mash up the avocado and fish together and then mix through the sundried tomatoes and carrot.

Spread out the mixture evenly along the nori sheet leaving about 3cm at one end and start to roll away from you (you can use a bamboo mat to help if needed. Wet the end of the nori sheet with some water on your finger so that you can seal the sushi roll.

Wrap the bottom in some grease proof paper and pop it into lunch boxes or as we like our 4MyPlanet wraps/sandwich pockets as shown which are available from here in many different styles and sizes.

Sushi prep Sushi pocketSushi face Sushi wrap Sandwich pocket

Find more about these eco friendly reusable funky lunch storage solutions which eliminate the nasty chemicals that come with the use of ziplock bags & cling wrap products.

4Myearth also does great food covers too for plates/bowls which I find really handy to have to cover up leftovers or ingredients I’m prepping for later use.

If your little ones aren’t keen on nori there are other ways to make bread free wraps as shown in these pictures below for inspiration. Images from Pinterest & The Urban Poser. Both are grain free and Paleo friendly.

Sushi

Sushi

Another great recipe for bread free lunches that are nice cold or warm are our Chicken fruit & veggie chicken patties. These are loved by kids and adults and we are getting rave reviews about this recipe!!

Chicken patties

Enjoy!!!

Kat & the boys

Chicken Tikka Skewers

Food on a stick, what child doesn’t find it a novelty!

(For small children please watch them with wooden skewers you can cut off the ends to make them safer)

You can play with the spices on these skewers to suit your children’s taste but I kept them quite mild in this trial batch so up the spices if you like them hotter.

You will need:

1/2 cup of coconut cream (use Organic if possible and look out for BPA free cans)
1 tablespoon of finely grated ginger
3 tsp garam masalla
1/4 tsp ground cumin
2 tsp ground tumeric
1/4 – 1/2 tsp ground chillies (OPTIONAL)
salt and pepper
1 kg diced free range/organic chicken breast cut into 2 cm cubes
Extra virgin olive oil to pan fry/BBQ

Combine coconut cream and spices in a large bowl season with salt & pepper. Add in the diced chicken and stir until evenly coated, Cover and refrigerate for at least 2 hours for flavours to develop.

Thread the chicken onto pre soaked wooden skewers (soaking prevents them from burning whilst cooking) and cook on a hot grill/BBQ or in a pan. Cook till golden brown and cooked through.

Serve with your favourite salad, roast veggies etc

If you are not dairy intolerant/allergic you can use a full fat Greek yoghurt in place of the coconut cream.

Skewers

Chicken and hidden fruit & veggie patties

Many of you have asked me “How do I get more fruit and vegetables into my kids”!
Lets face it when your battling kids at meal times it really takes its toll on everyone! So hopefully these will help a few of you out!

I trialled a new pattie mix which combines both fruit & veg and is slightly sweet so kids will love them!

They are a very mild flavoured pattie so if your kids like a bit more spices/herbs etc feel free to add I didn’t want to overload these ones purely to see if they would be beneficial to all the fussy eaters out there.

The boys loved them, Riley (Master 4.5) thought it was a little strange they had apples in them as he didn’t think apples where “dinner food” lol but they both ate them all up with sweet potato “chips”.

These are a quick dinner which can be pre prepared earlier in the day and then cooked at dinner or cooked early on and heated (or even friendly for lunch boxes/picnics etc)

Best of all they are Gluten, egg, dairy and nut free!

The below method is done in the thermomix but you can do the same with a food processor (for mincing) and the rest by hand in a large mixing bowl.

You will need

400g of chicken mince
(I blitz semi frozen cubed chicken breast in the thermomix on turbo for one of two pulses (I used breast but thigh would work here too)
1 zucchini grated/blitzed
1 apple, peeled, cored and shredded (a firm pear would also work but not ripe – too mushy)
1/2 tsp of dried thyme
1/2 tsp of ground mustard (if you have seeds blitz them in the Thermomix on speed 9 till you have a powder)
A good pinch of Pink Salt flakes/Himalayan salt & pepper for seasoning
1/4 tsp of cinnamon (works well with the apple – can be left out if needed)
1 & 1/2 tablespoons of GF Dijon mustard
1 clove of garlic (minced)
Virgin Coconut Oil – for pan frying

1. Mince diced chicken (small cubes semi frozen) on turbo for a couple of pulses – If not using mince to start with. Remove from bowl and set aside.
2. Add zucchini into bowl and blitz at speed 4-5 till a consistency you think it either chunky (if you are not hiding it or well processed if you are needing to hide it – remember zucchini is quite watery so it will need to be drained once processed – use your rice bowl for this)
3. Turbo a quartered peeled apple in the bowl for one or two pulses (once again same rules as above)
4. Put all the fruit, veg & chicken back in the bowl and add all spices/seasonings, mix on 2-3 until all combined and refrigerate the  mixture for at least 30 mins (for flavours to develop, the longer you leave the more flavour they will have)
5. Remove from fridge prior to cooking and form into palm size patties. Fry in coconut oil in a cast iron or stainless steel frypan (you can use non stick pan but try and avoid non stick cookware)
If you want you can coat them in GF flour or similar but I wanted to create these Paleo style with no flours. Fry on each side for approx 3-4 mins until cooked through. It made about 12 patties.

DO not be tempted to turn them early they need to create a “crust” and if you turn them too early they will fall apart as it’s a very wet mix as it has no breadcrumbs/flours etc.

Remember the possibilities are endless you can add carrot, mushrooms, corn, more spices and flavours – whatever other veggies your kids will eat, but this is a  kid friendly base option to start with.

Both boys have asked that they be made again so they were a hit in my books!

Let me know how you go if you try them!

Chicken patties

Buckwheat & Millet Chicken & Veg Risotto

This is a rice free variation of my tuna/salmon risotto now that Master 2 is rice free based on his recent IGg blood test results where rice came up as a large irritant.

I used buckwheat and millet which had been soaked for 2-3 hours in filtered water (all up 200g of “grains”) and it resulted in a very tasty super healthy dish that the boys didn’t even notice was any different!

Below is the ingredients /method and of course you could make this just veggies/more veg, use fish/tuna/salmon or chicken like I did today.

1 onion quartered
1 garlic clove
1 organic carrot roughly chopped (leave skin on!)
1 organic zucchini roughly chopped
15g EVO (Extra virgin olive oil) for sauté
100g pre soaked organic raw buckwheat
100g pre soaked organic millet (if you can’t find Millet use all buckwheat)
370 mls of water + 1 tablespoon of Veggie Stock concentrate (from the EDC)
400g of diced tomatoes (tinned or fresh, if using tinned look for BPA free brands)
200 – 300g of diced free range or organic chicken breast

( You could of course add mushrooms, peas, broccoli etc but we are keeping things quite simple here whilst in elimination mode).

1.  Chop onion, garlic, carrot, zucchini in the TMX bowl for 5 seconds speed

2.   Add oil and sauté on 100 speed 1 for 3 mins

3. Insert butterfly. Add remaining ingredients and cook for 20 mins 100 deg on reverse speed soft.  Check buckwheat/millet are fully cooked (sort of like rice/pasta serve al dente as it continues to cook in the thermoserver as it rests.

4. Pan fry 200 – 300 g of diced chicken in EVO and add to thermoserver to rest with risotto.

(you could steam it in the varoma whilst the risotto cooks for a all in one meal but we prefer it pan fried)

Risotto

Tri coloured Quinoa served with honey mustard basted chicken, roasted sweet potato & "just" steamed green beans

This was a bit of a let see what I could come up with sort of dinner so the measurements are a little rough so do play around with the amounts based on how many hungry mouths you have to feed!

It served the boys and I for dinner so for a family would need to be at least doubled.

What you will need

1 cup (or more) of Tri coloured Quinoa (uncooked).

To cook in the Thermomix either soak in filtered water for 1 hour or rinse and rub very well and place 900g of water in the Thermomix bowl and put the Quinoa in the basket and cook for 20 mins (check to make sure it’s translucent) Varoma speed 2 – 3. Set aside in Thermoserver to keep warm.

If you don’t have a Thermomix you can still cook your quinoa on the stove top in a pot (roughly the same time frame).

Remaining Ingredients

2 medium sweet potatoes – cut up into diced pieces and oven roasted in EVO or coconut oil sprinkled with dried oregano, 200 deg fan forced oven for about 15 – 20 mins. You could use pumpkin if you prefer.

Handful of green beans (top/tailed) – you can steam these in the Varoma whilst doing the quinoa or quickly on the stove top in a steamer pot/pan for literally a few mins you still want them crunchy. Cut up into smaller pieces and set aside in thermoserver.

1 large double chicken breast (if feeding a few people, I only used a small piece that I had).

Now you can marinade the chicken (or pork or salmon if you wish to use) in the below mixture in the fridge for awhile (will give the dish loads more flavour or you can baste the chicken as you pan fry it) or you could even try steaming it marinated in the Varoma.

1 tblsp Dijon mustard (make sure it’s GF and isn’t filled with nasties)

1 tblsp of Wholegrain mustard (as above)

1 to 2 tblsp organic honey

1 tblsp apple cider vinegar

 

Mix together and baste on chicken or marinade chicken for at least an hour or two if time permits.

Pan fry chicken in a little EVO and slice up and put in Thermoserver and mix with all the other ingredients for a quick and easy light dinner, lunch or side salad!

Quinoa