My new Mini Meal Lunches are here.
I know we eat with our eyes and colourful plates are easier to eat than say junk that varies in colour.
Recent trends last year was to eat the colours of the rainbow at each meal.
There will be more coming a lot more in the next few weeks so stay tuned.
Some meals are same as dinners just smaller serve.
1/ Herb & Garlic Schnitzel with tomato, lettuce, julienne carrot (accompanied by either garlic aioli or sweet chili sauce not shown )
2/ Red Quinoa and Brown Rice, Roast Lamb Steak with my homemade walnut sundried tomato & basil pesto, baked pumpkin, Steamed Green Beans.
3/ Baked Fish Fingers & Wedges, Corn, Tomato, Julienne Carrot, Lettuce, Gherkin, (baked pumpkin and garlic seafood sauce added when plating)
4/ Red Quinoa and Brown Rice, Baked Pumpkin, Sweet Corn, Leftover Beef n Beans
5/ Baked Fish Fingers & Wedges, Pineapple, Cherry tomato & Fresh Basil leaves from vegepod.
6/ Herb & Garlic Schnitzel with Walnut sundried tomato & basil pesto, Tomato Slices, Julienne Carrot & Lettuce.
The only things that need to be baked in 180*C at same time is
Pumpkin, Schnitzels for 40minutes
Fish Fingers and Wedges, Lamb for 20minutes.
Recipe for my Homemade Walnut sundried tomato & basil Pesto
Ingredients Serves 4-5
2 handfuls fresh basil leaves from vegepod
1Tb Organic Apple Cider Vinegar
2-3Tb Olive Oil
1tsp Minced Garlic paste.
1/3 small tray sundried tomatoes
Place all ingredients in blender and blitz until it makes a paste.
Then serve 1Tb with meat, poultry, fish or pasta