Chickpeas and silver beet, livened up with lemons and olives – the nice part about it is that it is the kind of filling, low fat, very yummy soup you can snack on all day and feel good in all sorts of ways.
Nowadays I quite often make a meal that features vegetables as the main, not the side dish, and I very rarely use any water that will be drained off. If you garden, fresh vegetables are so gorgeous that it is hard to improve on just serving them as themselves.
Blondies are like brownies, almost like semi-set cake mix. But for a lunch box they need a bit of robustness. So these are cakey, brownie texture, but stay intact till little lunch.
The dessert version of these is easy, but the healthy lunchbox version is a little trickier. It is still easy enough, though, to be within the bounds of the Muesli Bar Challenge rule: easy enough for busy parents and even kids themselves to be bothered actually making, routinely, for daily school or work lunchboxes.
All these healthy ingredients make up for the fact that, unusually for my lunchbox baking recipes, I think these go better with white flour. They are still good with wholemeal, but there is something about fluffy lemony lightness that makes a midwinter day bright!
These are steamed muffins and they have a texture a bit like a steamed pudding. So they survive well in the rough and tumble of lunch boxes.
Ok, I admit it. There was no staging necessary for this shot. This is the real state of my laundry tub. That is, until today…