The craving wasn’t random, it was triggered by what one of her friends was eating for lunch that day and which got my daughter salivating!

As you can imagine my mind went directly to ‘how can I recreate the healthy version of this’ mode, but understanding that true cravings need to be met otherwise they don’t go away, I bought her them from the supermarket as a once of and boy did she enjoy it!

Since then I took to task to recreate the dip and it’s darn delicious! I toasted up some Lebanese bread with za’atar spread as a crunchy dipping alternative to the Jatz crackers.

Home-made dips take 5 minutes to make and aren’t full of processed oils, preservatives, sugar, and numbers like most store-bought ones.  And remember, if you have a picky eater, studies show they are more likely to eat their veggies if paired with a dip! Give it a go!

Other dip recipes you might like…

Homemade Hummus
Roast Pumpkin Dip
Lunchbox Friendly Pesto

For 40 more scrumptious sweet and savoury recipes which are nut and refined-sugar free grab your copy of my Easy Wholefood Lunchboxes recipe book here. 

Print

Quick Feta and Olive Dip

Prep Time 5 minutes

Ingredients

• 180 g (1 packet) feta cheese
• 1/4 cup Greek yogurt
• 100 g cream cheese
• 55 g (1/3 cup) extra virgin olive oil
• 120 g (1 cup) pitted black kalamata olives
• 2 tbsp parsley, leaves removed, finely chopped
• 1/2 tspn dried oregano

Instructions

• Put parsley into the food processor and finely chop.
• Add olives and process until blended.
• Add yoghurt, cream cheese, olive oil, and oregano, blend until smooth.
• Chill and serve with crudite, toasted Lebanese bread and/or crackers.

THERMOMIX INSTRUCTIONS

• Pop parsley into the TMX bowl & chop 5 sec, speed 8-9, scrape down sides of bowl and repeat 5 seconds.
• Add the olives and blend 3-sec speed 7, scrape sides of bowl if needed for a more few sec at speed 7.
• Add yoghurt, cream cheese, and olive oil, blend 10 - sec, speed 7. If too thick pour in a little more oil or yoghurt. Scrape down sides again if needed and and blend 3-sec, speed 5.

  Serve with your favourite crackers or vegetable sticks.

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

Bren x

Garlicky Ginger Miso Noodles with Roasted Asparagus and Broccolini is a perfect healthy and satisfying meal to get you through a busy week.

I served it warm with bbq’d salmon and lemon wedges and I think it would go well with prawns, tofu, tempeh, pork mince…you name it. It would be great the next day eaten cold with some rocket and baby spinach stirred through also.

Come follow me on instagram and facebook for daily recipe, health and nutrition inspo!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Extra virgin olive oil
Tamari soy sauce
Sesame seeds
Ramen noodles

Print

Garlicky Ginger Miso Noodles with Roasted Asparagus and Broccolini

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

Ingredients

• 2 bunches broccolini, trimmed, cut into thirds
• 1 bunch asparagus, trimmed, cut into quarters
• 50 grams butter, softened
• 50 grams extra virgin olive oil
• 2 tbsps white miso paste
• 4 tbsps tamari or soy sauce
• 2 cm piece fresh ginger, peeled, finely grated
• 2 garlic cloves, minced
• 4 shallots, finely sliced
• 270 grams dried ramen noodels, or you can use any noodles I get the Hakubaku brand from The Wholefood Collective as linked above
• 1 tbsp hoisin sauce
• 2 tsps sesame seeds, toasted, plus extra to serve

Instructions

• Place butter, olive oil, 1 tablespoon of the miso paste, 2 tablespoons tamari, ginger and garlic in a small bowl. Mash together well. Stir through the shallots.
• Preheat oven to 180C fan-forced. Place a large baking tray with baking paper. Line broccolini and asparagus onto prepared tray.
• Dot broccolini and asparagus with the miso mixture. Roast for 10 minutes. Turn oven off and leave in there for further 5 minutes.
• While this is cooking, prepare noodles as per packet directions. Drain well but save half a cup of noodle water and pop back into the saucepan. Stir through 1 tablespoon of miso paste plus the hoisin sauce and tamari.
• Place noodles in a large bowl. Add broccolini mixture and extra sauce. Toss well to combine. Sprinkle with toasted sesame seeds and serve.

If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

Similar recipes you might like:

Asian Style Noodle Salad

San Choy Bow

Spicy Pork and Vegetable Nasi Goreng 

It was a Monday night and I was caught out for dinner because I hadn’t had a chance to meal plan on the weekend and my husband and I couldn’t figure out what we wanted for dinner.

All we knew is that we wanted something light but tasty and my mind wandered to all the things I felt would tantalise my tastebuds and we were rewarded with this simple, fresh, vegetarian pasta dish which served as leftovers in the kids lunch boxes the next day and went down a treat.

Tip: While you’re cooking the pasta get started on the other bits and you’ll have dinner on the table in under 15 minutes.

If you’re looking for more recipe inspiration take a look at my ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to make your kids for lunch!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Pasta
Extra Virgin Olive Oil
Salt
Black Pepper

Print

Simple Zucchini, Pea, Mint and Ricotta Pasta

Prep Time 5 minutes

Cook Time 10 minutes

Servings 6

Author Brenda Janschek

Ingredients

• 500 grams pasta, whatever type you like
• 2 cups frozen peas
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, finely chopped
• 2 medium size zucchinis, cut in half lengthways and finely chopped into half discs
• 350 grams fresh ricotta
• 2 lemons, zested
• 2-3 tbsp lemon juice, to taste
• 1/4 cup fresh mint leaves, chopped
• sea salt or river salt and black pepper
• parmesan cheese, to serve (optional)
• handful greens like baby spinach and rocket to serve

Instructions

• Cook the pasta according to the directions on the packet.
• Add the peas to the pasta pot for the last three minutes of the cooking time. Drain and rinse with cold water once cooked.
• In the meantime, heat oil in a large pan and gently saute garlic for a minute. Add zucchini and cook for another minute or so.
• Add drained pasta and peas, lemon zest, lemon juice and mint leaves and toss well to combine.
• Crumble over the fresh ricotta and season with salt and freshly ground pepper and gently stir through.
• To serve stir through baby spinach and/or rocket and a sprinkle of parmesan cheese and chilli flakes if you like.

Other easy light and fresh recipes you might like are…

Spiced Cauliflower and Chickpea Rice Salad

San Choy Bow

Garlic Prawn and Pea Spagetti

Fresh and Raw Zucchini Noodle Salad

Sometimes it’s hard to get the family on board when it comes to salads but when you load them up with a variety of cooked and raw vegetables, spices, flavour, protein and carbs they become an exciting meal that everyone will actually want to eat.

The leftovers are perfect for kids lunchboxes the next day too.

If you’re looking for more recipe inspiration take a look at my ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to make your kids for lunch!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Basmati Rice
Extra Virgin Olive Oil
Ground Cumin
Turmeric
Coriander
Onion Powder
Chilli Flakes
Chickpeas
Sea salt
Cracked Black Pepper

Print

Spiced Cauliflower and Chickpea Rice Salad

Prep Time 20 minutes

Cook Time 30 minutes

Servings 6

Ingredients

• 1 cup basmati rice
• 1/2 medium cauliflower
• 1 tbsp extra virgin olive oil
• 1/2 tsp each ground cumin, turmeric, coriander, onion powder (onion powder optional)
• 1/2 tsp chilli flakes
• 1 small red onion, thinly sliced
• 3 cloves garlic, chopped
• 1 red capsicum, sliced
• 1 tin chick peas, rinsed well
• 1 block Greek or Danish feta, cubed
• handful olives
• 2 large mushrooms, thinly sliced
• 2 handfuls baby spinach

Dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp mustard
• pinch sea salt and cracked black pepper

Instructions

• Heat the oven to 180 C and prepare a large tray with baking paper.
• Cut the cauliflower into small florets and place in a medium bowl. Drizzle with olive oil, add all the spice, stir well and place on the large tray to one side.
• Put the sliced onion, capsicum and garlic into the bowl, drizzle with olive oil, stir, then place on same tray as the cauliflower and pop into the oven for 10 minutes. Check and put back into the oven for another 10 minutes.
• While vegetables are cooking in the oven, cook the rice as per packet instructions.
• Once rice and vegetables are cooked add them to a large salad bowl and mix together.
• Stir through the chickpeas, mushrooms, olives, baby spinach and finally gently toss through the feta.
• Mix together the dressing ingredients and pour over the salad and serve.

Notes

This salad can be served warm or cold and is great for lunchboxes. 

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

Other rice based dinner recipes you might like are Easy Paella, Middle Eastern Spiced Chickpea Rice and Garlic Prawns and Coconut Rice.

The process of slow cooking extracts amino acids, collagen, vitamins and minerals out of the meat and vegetables creating a nutrient-dense, easy to digest, immune boosting liquid.

You know if you’re broth has worked if it has plenty of gelatin which makes it set like jelly once it has cooled. If once cool your bone broth doesn’t gel, don’t panic, it just means it’s not going to be as  rich in gelatin or protein but still delicious and full of goodness.

Troubleshooting ideas to get your broth to gel:

1. Check the ration of chicken pieces to water (fill your slow cooker with chicken pieces then water level shouldn’t be more than 2 inches above).
2. It may need to simmer for longer next time, make sure you get the pot to boil first before turning down to a gentle simmer, this should help.
3. You may need to add some meatier bits to the broth, like wings, frames, feet and necks.

Use the broth for soups, sauces, casseroles, stews, rice, noodle or quinoa dishes, or just sip half a cup with your meals which is excellent also to aid digestion.

You can make my delicious Chicken Noodle Soup for starters. Add extra garlic, turmeric, ginger and some chilli flakes for that extra immunity and delicious flavour.

Bone broth is also a great addition for your freezer if you’re stocking up.

Did I mention it also supports your joints joints and gives you beautiful hair, skin, strengthens nails and improves cellulite due to its high collagen content!

Print

Homemade Bone Broth

Prep Time 10 minutes

Cook Time 12 hours

Total Time 12 hours

Author Brenda Janschek

Ingredients

• 2 kg of healthy chicken pieces - I use a mix of chicken frames leftover chicken bones and chicken wings or chicken feet
• 4 litres of filtered water
• 2 teaspoons natural salt
• 1/4 cup apple cider vinegar helps to extract collagen from the bones
• 2 medium carrots cut into chunks
• 1 large onion cut into chunks
• 1-2 stalks celery with leaves cut into chunks
• 2 garlic cloves chopped

Instructions

• Place all the ingredients in a slow cooker and cook on high until boiling, then switch to low setting for 4-12hrs
• Remove all bones and vegetables from the broth and strain into a large bowl.
• Allow to cool then pour into individual jars ( I use a funnel for this).
• Put jars into the fridge and leave overnight until the broth thickens and turns into a jelly consistency.
• I keep all the vegetables which have soaked up all the amazing broth and either blend or chop into a soup,
• Jars of broth can be frozen, just don't fill them to the brim otherwise they may explode.

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

You an also use bone broth in these recipes Pea and Ham Soup, Cauliflower and Potato Soup, and swap 2 cups of water for broth in this delicious recipe for Middle Eastern Spiced Chickpea Rice.

A hearty soup packed full of vitamin-rich nourishment can warm you on the coldest of days, boost your immune system and get that heat back into your body.

I have rounded up 7 much loved soup recipes from my blog that will keep you warm and happy this Winter.

These soups are perfect for dinner or packed to take to work or school for lunch.

I’m often asked how to keep the food hot until lunchtime.

Well, it’s as easy as 1, 2, 3:

1. Boil the kettle and then pour the water into the thermoses, be sure to pop the lids on
2. Heat up the food
3. Pour out the hot water  add the warmed up food into the container,  then pop the lid on immediately.

Here are my fave insulated jars which have lasted me years:

 Biome Insulated Jars
In these containers I pack soups, pastas, any hot meals and also cold salads.

Smaller Insulated Food Jar 12oz 350ml
I like this smaller size option to keep things cool like yoghurt, granola and fruit, overnight oats or to keep things warm like the chicken nuggets or smaller serves of things like soup, stew, pasta.

If you’re looking for more lunch inspiration, take a look at my new recipe ebook,  Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

There’s even a delicious recipe for Kale and Cannelleni Bean Minestrone which my kids love taking to school in their insulated container.

7 Soup Recipes To Soothe Your Soul

Cauliflower and Potato Soup

Pea and Ham Soup

Spinach, Lentil and Lemon Soup

Chicken Noodle Soup

Slow Cooked Lamb Shank and Barley Soup with Gremolata

Pumpkin and Root Vegetable Soup

Indian Cauliflower, Potato and Mung Dhal Soup

Plus, Kale and Minestrone Soup which you can find in my Easy, Wholefood Lunchboxes recipe ebook. 

If you make any of these recipes please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

You might also like to check out my favourite soup round up, 7 Soup Recipes to Soothe the Soul.

Bren x

I avoid most store-bought dips as they are full of processed oils, preservatives, sugar, and numbers.

Besides,, dips are so easy to make from scratch, literally taking no more than 10 minutes!

After receiving a massive pumpkin in my vegetable delivery box, I was determined to get inventive and spin a few pumpkin based recipes in ways I thought they might like #pumpkinhaters

I do love me a cooking challenge : – )

I’m happy to report big success with this pumpkin dip recipe, it went down as a perfect after school snack along side some vegetable sticks and wholegrain crackers and they loved it! It’s perfect to pack into lunchboxes too.

For 40 more scrumptious sweet and savoury recipes which are nut and refined-sugar free grab your copy of my Easy Wholefood Lunchboxes recipe book here. 

It pays to remember that even though kids may not like a particular vegetable one way, they may like it another. My kids are also happy enough to eat pumpkin when it’s this Pumpkin and Root Vegetable Soup, and paired with some garlic-y sourdough for dipping.

Print

ROAST PUMPKIN DIP

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Brenda Janschek

Ingredients

• 500 grams pumpkin cut into 2 cm cubes
• 4 garlic cloves whole and unpeeled
• 2 tablespoons extra virgin olive oil
• 2 tablespoons plain or Greek yoghurt
• ¾ cup Greek feta cheese
• ½ cup raw or roasted cashews
• ½ teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon sea salt
• cracked black pepper
• 1 tablespoon fresh coriander chopped

Instructions

• Preheat oven to 180°C.
• Place pumpkin and garlic on a lined baking tray, drizzle with 2 tablespoons extra virgin olive oil and toss. Roast for 20 minutes or until cooked.
• Place pumpkin, yogurt, feta cheese, cashews, cumin, paprika, sea salt, cracked pepper, and coriander leaves into a food processor. Process until a smooth dip forms.
• Spoon into a small serving bowl. Serve with vegetable crudités, wholemeal pita triangles, or seeded crackers

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of my Easy Wholefood Lunchboxes recipe book here. 

It contains 40 scrumptious sweet and savoury recipes which are nut and refined-sugar free.

Here are a couple of other dip recipes you might like – Auntie Helen’s Hummus or my Lunchbox Friendly Pesto.

Bren x

Fetch it out and transform them into this delicious, savoury snack.

Straight out of the oven they are crunchy and crispy. Once stored, they soften back up again, but follow my notes in the recipe section if you want your chickpeas to stay crispy for longer.

Serve them sprinkled over salads or soups, or eat them by the handful as a moreish snack.

Chickpeas make a great high fibre, high protein snack in your kids’ lunchboxes which they’ll just love munching on.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Chickpeas
Extra virgin olive oil
Sea salt
Garlic powder
Paprika
Cumin
Chilli powder
Cracked black pepper

Print

Roasted Spiced Chickpeas

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Author Brenda Janschek

Ingredients

• 400 gram tin chickpeas drained and rinsed
• 2 teaspoons extra virgin olive oil
• ½ teaspoon sea salt extra for taste
• ½ teaspoon garlic powder
• 1/2 teaspoon paprika
• ½ teaspoon cumin
• pinch of chilli powder optional
• Cracked black pepper

Instructions

• Preheat oven to 175 degrees. Prepare a rimmed baking sheet with parchment paper.
• Dry chickpeas in a tea towel REALLY WELL. Remove any skins which have come loose. Leave the chickpeas to air dry for a few minutes.
• Place chickpeas in a medium bowl. Stir through olive oil to coat the chickpeas..
• Pour chickpeas onto the prepared baking tray. Roast for 25-30 or until golden and crispy. I like to stir them half way through.
• Remove from oven and toss with spices and salt while still warm. Allow to cool.
• Store in container for up to 3 days.

Notes

If you want your chickpeas to stay crispier for longer, switch off the oven and leave the chickpeas in there to dehydrate until the oven is completely cool. Even leave overnight.

If you know someone who could use some wholefood recipes please share this recipe with them. Feel free to share my FREE breakfast ebook below with lots of ways to “think outside the cereal box”

If you make my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek or #brendajanschek,  I’d love to see what you make!

Here are a couple of other easy savoury snack recipes you might like – Auntie Helen’s Hummus or my Taco Popcorn.

Bren x

It’s always so thrilling when you hit on a winner dinner that you can add to the repertoire.

Variety is the spice of life (and pursuit of mums around the world!).

I couldn’t believe my eyes watching my kids hoover down the roasted eggplant and zucchini in this dish. I’m guessing it was just the mix of flavours all matching perfectly, with the tahini dressing tying it all together that did the trick.

This recipe came about because I had been craving tahini, I had meatballs in the fridge, and a red cabbage that was calling out to be eaten.

This is how most of my new recipes are inspired : )

Not a trained chef am I!

While there are a few elements to this recipe, believe me, it’s dead easy to make, and if you double it, you’ll have extras for lunch or dinner the next day, trust me, everyone will want some more!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Extra virgin olive oil
Basmati rice
Tahini
Sea salt
Paprika

Print

Mediterranean Buddha Bowl

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Author Brenda Janschek

Ingredients

• 1 medium eggplant diced into small cubes
• 1 large zucchini diced into small cubes
• 1/4 cauliflower chopped to similar size to eggplant and zucchini
• Extra virgin olive oil
• 6 meatballs or you could use felafals or chickpeas, I used meatballs because that's what I had in the fridge, I just bought them from my butcher
• 1 small red or brown onion chopped
• 1 cup basmati rice
• 2 cups water
• 1/4 red cabbage finely sliced
• 1/2 carrot grated
• 1-2 tablespoons mint finely chopped

Tahini Dressing

• 1 garlic clove
• 2 tablespoons tahini make sure you stir the tahini in the jar first
• Juice from half a lemon
• 1 tablespoon olive oil
• 7 tablespoons warm water
• pinch sea salt
• shake of paprika sweet or smoked
• Hummus optional find the link to my recipe below.

Instructions

• Preheat oven to 175 degrees.
• Pop eggplant, zucchini and cauliflower onto a baking tray, drizzle with olive oil and using your hands, mix olive oil through. (Note: you could bake any of your child's favourite vegetables for this). Sprinkle with salt and pepper and pop in the oven.
• After 20 minutes remove from oven and pop meatballs on the same tray and put back in the oven for another 20 minutes, or until meatballs are cooked. Remove from the oven and chop up the meatballs.
• While the vegetable/meatball tray is in the oven, heat olive oil in a small pan on the stove and add the onion. Saute for around 5 minutes.
• Add the rice and stir it through the onion, add 2 cups of water and bring to the boil. Lower heat to a very low simmer and cook rice and onion with lid on for 15 minutes. Once rice is cooked, turn off the heat, and mix through the baked vegetables and meatballs.
• While the rice is cooking throw together the cabbage, cabbage, carrot and mint to form a salad

Dressing instructions

• Pop all the ingredients into a Magi-Mix or blender, blend until smooth

To Serve

• Put some salad into a bowl and the rice mix next to it and drizzle over lots of tahini.
• Serve with a generous dollop of hummus.
• Or you can serve it deconstructed as I have in header pic.

Hummus (optional) find the link to my recipe here

#addicted

If you know someone who could use some healthy lunch or dinner inspo, please share this recipe with them and while you’re at it feel free to share my FREE breakfast ebook below.

If you make my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. I get a total kick out of seeing you make my recipes.

For more Buddha Bowl recipe inspiration click here.

And here are a couple other lunch and dinner recipe ideas you might love – Tex- Mex Burrito Bowls and Middle Eastern Spiced Chickpea Rice

Bren x

This Winter I’d really been craving soup and all it’s healing power as I had been battling the most annoying (and badly timed) head cold.

But I don’t get to make soup for the whole family all that often, because my son doesn’t like soup.

Isn’t it interesting how as mums, we tend to push our own needs to the side, in so many little ways without even realising we’re doing it.

But I digress …

So, when thinking of a soup I could make which might appeal to said child’s tastes, Pea and Ham soup sprang to mind.

When I broke the news to him that it would be soup for dinner, it was insisted upon that I make garlic bread to go with it, given the sacrifice he was making : )

And guess what?

That was the first time he happily polished off an entire bowl of soup! Acknowledging this himself!

Now I know the soup looks a bit orange for a Pea and Ham soup, but of course I’m always adding extra vegetables wherever I can, and in this case it was carrot.

This soup is perfect for dinner, be sure to make double to pack to take to work or school for lunch.

I’m often asked how to keep the food hot until lunchtime.

Well, it’s as easy as 1, 2, 3:

1. Boil the kettle and then pour the water into the thermoses, be sure to pop the lids on
2. Heat up the food
3. Pour out the hot water  add the warmed up food into the container,  then pop the lid on immediately.

Here are my fave insulated jars which have lasted me years:

Thermos 450ml Wide Mouth Food Jar with Folding Spoon
In these containers I pack soups, pastas, any hot meals and also cold salads.

GoKleen Kanteen TKCanister with insulated lid 8oz 237ml
I like this smaller size option to keep things warm like the chicken nuggets or smaller serves of things like soup, stew, pasta and even dumplings. They’re also great to keep things cool like yoghurt, granola and fruit, overnight oats.

There’s even a delicious recipe for Kale and Cannelleni Bean Minestrone which my kids love taking to school in their insulated container.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favourite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Olive oil
Sea salt
Bay leaf
Chicken stock
Black pepper

Print

Pea and Ham Soup

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings 8

Author Brenda Janschek

Ingredients

• 500 grams green split peas
• Sea salt
• Warm filtered water
• Yoghurt 2 tablespoons
• 1 tablespoon olive oil
• 1 large onion chopped
• 4 garlic cloves chopped
• 2 carrots diced
• 2 celery sticks diced
• 1 potato or sweet potato peeled and diced
• 1 kilo ham hock
• 1 bay leaf
• 2 cups chicken stock (or water if you prefer)
• 6 cups water
• sea salt and cracked black pepper to taste

Instructions

• Soak the split peas in warm filtered water, sea salt and yoghurt for 6-8 hrs then rinse well. This is to make the peas more digestible but you can skip this step if you don't have time.
• Heat oil on medium heat in a large pot and saute onion for a few minutes until the soften up
• Add garlic, carrot, celery and potato and sweat with the lid on for 5 minutes
• Pop in ham hock, chicken stock, water, split peas, bay leaf, sea salt and pepper and bring to boil
• Turn heat down, cover and simmer for around 2 hours or until peas are cooked and soup has thickened.
• Using tongs, remove hock and remove skin and fat and chop up the ham to use to top the soup.
• Blend remaining soup to your preferred consistency.
• Serve in bowls topped with chopped ham.
• Serve with garlic bread

Notes

Alternatively, you can put all these ingredients into the slow cooker and cook on low for 8-10 hrs or high for 6hrs.

This recipe can be frozen.

If you know someone who could use some inspo in the kitchen, please share this recipe with them and while you’re at it feel free to share my FREE breakfast ebook below : – )

And if you make any of my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. I get a total kick out of seeing you make my recipes!

For more nourishing and soothing recipes, check out my soup round up, 7 Soup Recipes To Soothe the Soul. 

Bren x