Friday, August 18, 2017

Day 5 - Lemon n spice Lunch box ideas



Lemon n spice Kids lunch box series


Today I packed healthy Semiya and Vegetable upma and banana for Rihtika's planetbox. Its is an easy and healthy lunchbox option for her, start to finish under 15 minutes. For snacks - Kid Z granola bar, babybel light mozzarella cheese and Cool plus pro biotic drink.

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Happy cooking,
Lena

Whole wheat banana Pancakes and Grilled Sweet potato fries - Kids Lunch box ideas

Today's Lunch box @Lemon n spice - Whole wheat Banana pancakes with chia seeds and flax seed meal, grilled sweet potato fries, Pro biotic drink, fresh organic snap peas and raisins.

Whole wheat pancakes, Roasted sweet potato, probiotic drink, snap peas and raisins


How to make Whole wheat banana Pancakes for kids lunch box / picnic?
Cooking time : 10 mins, Makes 4 mini pancakes or 2 large pancakes
Ingredients :

Whole wheat flour : 1/2 cup
Ripe banana : 1
Egg : 1
Chia seeds : 1/2 tsp
Flax seed meal : 1/2 tsp
Honey : 2 tsp
Melted butter / Olive oil : 1 tsp
Milk : 1 tbsp 
Salt: a pinch
Baking powder : 1/2 tsp
Cinnamon powder / cardamom powder / Vanilla extract : 1/2 tsp

Directions :

1. In a bowl, combine the wet ingredients - Egg, milk, honey and melted butter using a whisk/ fork. Using a mixer, make a paste of banana and add to the wet ingredient mixture. 

2. Gradually add the dry ingredients to the same bowl - whole wheat flour, chia seeds, flax seed meal, salt and baking powder and mix well. (If you see lumps on the baking powder, just press it between your thumb and pointing finger to remove the lumps and add to the mixture / you can sieve them too.)

3. Heat a griddle / tawa and apply 1/2 tsp butter on it. Now pour the batter on to the hot griddle and cook for 2 minutes on each side , until golden brown in color. I make four mini pancakes with this recipe. I will send two pancakes to school and refrigerate the rest for an evening snack.

Grilled Sweet potato fries / Roasted Sweet potato sticks / Healthy french fries with sweet potato
Cooking time 10 mins, serves : 1 kid
Ingredients :

Sweet potato : 1, medium sized, peeled and thinly sliced
salt and pepper
Italian seasoning / dried parsley / garlic powder : a pinch
Olive oil : 1 tsp

Directions :

Heat a griddle / skillet / grill pan and add oil. In a bowl combine all the other ingredients and mix well. Now add this to the grill / skillet and cook until they are heated through and caramelized, approximately 3 to 4 minutes per side.

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Happy Cooking,
Lena

Thursday, August 17, 2017

Avocado whole wheat flatbread/ Paratha - Kids Lunch box Ideas

Trust me when I tell you, "Lemon n Spice - Kids Lunch box ideas" will change your lunch game! This will revolutionize your lunch; whether you need to pack a lunch for school/picnic/the office. Kids will love the scrumptiousness, while busy moms and dads will appreciate the solution for a balanced meal. Give your kids and yourself something to get excited about the lunch!


From the top: Greek yogurt, to the right: fresh organic cherries, Down : Avocado Paratha, to the left :Cool plus probiotic drink and centre :  fruit snacks 

How to make Avocado flatbread / Avocado Paratha
Cooking time: 10 mins, Preparation time: 5mins, Category: Easy and healthy kids lunch box ideas

Ingredients :

Ripe Avocado: 1
Whole wheat flour: 1Cup
Cilantro: 10 leaves, finely chopped
Cumin Powder: 1/2tsp
Flax seed meal: 1/2tsp
Lemon juice from half of a lemon
Ghee: 1tsp
Salt
(Variations: Add Carom seeds / Ajwain seeds: 1/4tsp / finely chopped mint leaves:4 / Italian herb blend: 1/4tsp)

Method:

1. Remove the pit and mash the flesh of Avocado -  Cut the Avocado in half, remove the pit and mash the flesh using a fork/potato masher. Add Lemon juice immediately.

2. Season and make the dough - Add the flax seed meal, cumin powder, salt and cilantro, mix thoroughly. Start adding the whole wheat flour and knead to a smooth dough. You dont have to add water because of the moisture from Avocado pulp.

3. Roll and cook the Avocado Parathas - Heat a cast iron skillet / Tawa on medium flame. Meanwhile, make 4 equal sized balls to make the paratha. Take one ball, dust it with flour and flatten it using your palm and roll the avocado paratha thin using a rolling pin*. Place the paratha on the heated skillet and let it cook. Once you see little bubbles, flip the paratha and drizzle some ghee on top. Press with the spatula on top of the paratha, so that it can puff up a bit. Flip again and drizzle ghee on the other side as well. 

ghee Serve with greek yogurt / Raitha / Curry.

From the top: Greek yogurt, to the right: fresh organic cherries, Down : Avocado Paratha, to the left : Cool plus probiotic drink and centre :  fruit snacks 

Note*- After rolling, I cut the dough with a large heart shaped cookie cutter to keep it in my daughter's lunch box. Viola!!! My avocado hater will definitely fall for the shape. I am using planetbox to pack my 7year old's lunch and thermos if it is a warm lunch.

Happy cooking,
Lena


Tuesday, August 15, 2017

Pan roasted Brussels sprouts with Indian spices - An easy vegetarian Appetizer

A wonderful vegetarian appetizer with Brussels sprouts under 5 minutes!!!


Brussels sprouts are cute, little leafy vegetable from the cabbage family.  Brussels sprouts contain excellent levels of Vitamin C and Vitamin K.  It also contains Sulforaphane, which makes this vegetable under the category of anti-cancer vegetable. 



Pan roasted Brussels sprouts with Indian spices - An easy vegetarian Appetizer

Recipe for Indian Spiced Brussels sprouts stir fry / Indian recipe with Brussels sprouts
Cooking time : 5minutes, Recipe courtesy : Bhavanas Kitchen

Brussels Sprouts : 1 lbs

Cumin seeds : 1/2 tsp
Ginger garlic paste : 1/2 tsp
Turmeric powder : 1/4 tsp
Chilly powder / Pepper powder : 1/2 tsp
Coriander powder : 1/2 tsp
roasted Cashews / Peanuts : 1/4 cup, crushed
Vegetable oil : 1 1/2 tbsp
Sesame seeds : 1 tsp
fresh juice from half of a lemon
Salt

Directions for 5 minute vegetarian appetizer with Brussels sprouts : 

Brussels sprouts - washed and halved

1. Prepare the Brussels sprouts : Wash and halve brussels sprouts (or quarter them, if they are especially large).

2. Add oil in an iron skillet and add the cumin seeds. Throw in the prepared brussels sprouts and give a quick stir. Add the salt and drizzle few drops of water (3 tbsp). Cover quickly and allow the Brussels sprouts to cook* in that steam. (Do not overcook them)

3. After 2 minutes, add the ginger garlic paste and give a quick stir.  Add the crushed peanuts and sesame seeds. Next, add the spice powders - Turmeric powder, coriander powder and Chilly powder. Stir fry for another minute and add the lemon juice.

4. Turn off the flame and serve immediately. 


Pan roasted Brussels sprouts with Indian spices - An easy vegetarian Appetizer

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Happy Cooking!!!
Lena