This week I threw together this tasty Potato and Zucchini Slice for lunch and it was massive tasty hit for the whole family! Make a double batch and voila, you have lunchboxes set for the next day!

If you’re looking for more recipe inspiration take a look at my popular 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 pack 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:

Spelt flour or gluten-free flour
Salt and pepper
Olive oil
Dried rosemary

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Potato and Zucchini Slice

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 10

Author Brenda Janschek

Ingredients

• 2 large zucchini grated and moisture squeezed out
• 6 cooked chat potatoes skin removed and cubed (slice some for the top) OR 2 medium raw potatoes, peeled, grated and moisture squeezed out
• 1 cup parmesan grated
• 1 cup cheddar cheese grated
• 6 eggs lightly beaten
• 3/4 cup spelt flour or gluten-free flour
• ½ cup butter melted
• Salt and pepper to taste
• Olive oil
• 1 tablespoon dried rosemary

Instructions

• Preheat oven to 180C
• Grease and line a 20 cm x 20 cm baking tin
• Mix all the ingredients together until well combined.
• Pour into the baking tin, pop slices of potato on the top, brush with olive oil and sprinkle over rosemary.
• Bake for 30 – 35 mins until golden or when eggs are firm.
• Serve with your favourite salad or cut up vegetables

Notes

This slice would be dee-lish with some chopped ham or chopped cooked bacon!

I love seeing you create my recipes, so please send me your photos.  And if you share on social please tag me on instagram @brendajanschek or facebook.

Other recipes you might also like are my Mini Quiches and Healthy Lasagna.

Bren x

When my kids devoured this soup served by my sister in a recent visit to the Blue Mountains, I was quick to ask for the recipe.

Last night I made it for the first time, and decided to add some mung dal (for extra protein) that had been in the cupboard debating its purpose in life.

I’m pleased to report it found a happy home in this soup. And despite protests from the kids revolving around the pappadums being the real attraction of the initial dish, they both loved this spice-rich soup packed in their thermos flasks for lunch the next day.

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.

Our fave insulated jars are from Biome which have lasted years:

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

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Indian Cauliflower, Potato and Mung Dal Soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Brenda Janschek

Ingredients

• 1 large brown onion chopped
• 1 tablespoon ghee or coconut oil
• 2 cloves garlic finely chopped
• 1 tablespoon grated ginger
• 1 chilli finely sliced (I took out the seeds and used half a large red chilli)
• 2 teaspoons black mustard seeds
• 2 teaspoons garam masala
• 1 teaspoon ground tumeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 4-6 cups water or bone broth
• 1 cup coconut cream
• 3 potatoes diced
• 1 cup mung dhal
• 700 gms cauliflower chopped into medium florets
• 1/2 cup plain yoghurt for serving, optional
• Chopped coriander

Instructions

• Fry onion in ghee or coconut oil for a few minutes until soft.
• Add garlic, ginger and chilli and lightly saute until soft.
• Stir in the spices for 1 minute or until fragrance is released.
• Add water and coconut cream and bring to the boil.
• Add potato and mung dhal and cook for 5 minutes.
• Add cauliflower and simmer for 10-15 minutes until cooked.
• Process half the mixture then add to remaining soup and serve.

Notes

Serve with yoghurt and chopped coriander and a nice big salad.

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 haven’t had enough time cooking my warming winter dishes to comfortably move onto lighter spring-like offerings. So, I may be busting out the thongs and singlets on the streets
but in my kitchen I am ignoring the fact that spring is with us to allow me more
time to get my autumnal cooking urges out of my system.

My favourite dinner of this week was a lamb stew/pie creation (Actually called French Baked
Lamb with Crispy Potato Topping, thanks to Delicious Mag, September 2013).

Pros about this dish: It is quick and easy to make, requiring only a
few ingredients and tastes like you have been slaving for hours.
Cons: Zero.

Next time I make this recipe I will make my own sugo
(passata) and chicken stock but if you are looking for a quick and
delicious midweek dinner, this is it. If you want to make it more seasonally
appropriate perhaps whack some zucchini on the side. We can call this
‘trans-seasonal cooking’.

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.

French Baked Lamb with Crispy Potato Topping

Serves 4-6

Ingredients

4 waxy potatoes such as dutch cream
2 tablespoons olive oil, plus extra to brush ( or you could use coconut oil or ghee)
6 x 200 grams lamb chump chops
1 onion, chopped
2 carrots, chopped
2 rosemary sprigs, leaves finely chopped, plus extra sprigs to serve
1/2 cup (125ml) chicken stock
1and 1/2 cups (375ml) passata

Preparation

Place potato in a saucepan of cold, salted water.Bring to the boil then reduce heat to medium and cook for 5-10 minutes until par-cooked. Drain, cook and thinly slice.

Preheat oven to 190 degrees. Heat oil in a large frypan over high heat. Season the lamb then cook, turning, for 8-10 minutes until browned. Remove from pan and reduce heat to medium.

Add the onion and carrot, then cook, stirring, for 4-5 minutes until softened. Add the rosemary and cook for a further 1 minute or until fragrant. Add the stock and pasta sauce, scraping the bottom of the pan with a wooden spoon. Bring to a simmer, then season and cook for 3-4 minutes until slightly reduced.

Place lamb in a baking dish and pour over the tomato sauce . Layer potato over the top and season, then brush with your oil of choice. Bake for one hour or until potato is golden.
Rest for 5 minutes then serve garnished with extra rosemary sprigs.

Thank you to Kim Brill for sharing this recipes – mum of two, wife of one and fellow food lover who adopts a 70/30 rule to good health.