At ELE we are always looking for quick, healthy portable ideas for breakfast and lunch, these are two of our favorites.
Layered Greek Yoghurt, Honey, Pistachio and Berry Pots
Add a layer of natural Greek yoghurt topped with berry coulis (see our Recipe section for coulis recipe), chopped pistachios and a drizzle of honey to a glass jar with a secure lid. Repeat with a second layer, seal tightly and refrigerate until ready to eat. These yoghurt pots are perfect for breakfast on the go and are great for school snacks (plastic jars may work better for younger children!) and can be made in advance. They are also great with muesli, granola and fruit compote.
Sweet Potato ‘Instant’ Noodles
This is ELE’s take on healthy, portable noodles that are perfect to take to work for a quick and easy lunch.
Add noodles, fresh greens (we like to use baby spinach or pak choi), fresh coriander or flat leaf parsley, sliced lemon, fresh sliced chilli and a large spoonful of miso paste to a glass jar and seal. Refrigerate until ready to serve. To serve simply top up jar with boiling water until the jar is approximately 3/4 full, stir, allow to sit for a minute or two and then enjoy.
We like to use sweet potato vermicelli (available at Asian grocery stores) for this dish however rice vermicelli or any other noodle that is fine and cooks immediately in hot water will work. You can add any of your favorite vegetables and spices to this dish (sliced mushroom, spring onion, capsicum, Chinese greens and ginger are some of our favorites). The miso can be replaced with a good quality stock cube if you prefer. Fresh, pre-cooked fine slices of chicken or beef are also great- just make sure you keep the noodles refrigerated until you are ready to serve.
ELE tip- make sure you use a thick glass jar that can withstand boiling water.