Wholefood Caramel Mudcake

I've been doing my best lately to get back to "real food" eating - cutting back on processed and pre-packaged food as well as refined flours and sugar. It's really not hard when you get into the swing of things, and it was perfect timing that I came across a wonderful blog called Wholefood Simply. It has some fantastic recipes and great ideas. My sister told me about this Caramel Mudcake and I just had to give it a go!

Amazingly, as hard as it is to believe a cake made with sweet potato and dates that has no chocolate and no sugar can resemble anything like a real Caramel Mudcake, this one kind of does! The sweet potato, along with the coconut flour and eggs makes for a smooth, moist texture and it actually tastes good! It isn't and never will be the usual Caramel Mudcake - but as a super healthy alternative, it's really good!

The icing (which I made my own alterations to) is a great addition too - and I still can't believe that the tahini/honey combo really makes a caramel alternative! If nothing else, try this one out of curiosity, and you might just be pleasantly surprised :-)

Ingredients
650g sweet potatoes, peeled, chopped and baked until tender
12 medjool dates, seeds removed
2 tablespoons tahini
1 teaspoon vanilla
1/2 cup coconut flour, sifted
1 teaspoon baking powder
3 eggs
Pinch of salt

Method
Preheat your oven to 180 degrees Celcius or 350 degrees Fahrenheit. Grease and line a round 20cm cake tin.

In your blender or food processor puree the sweet potato flesh and dates until smooth. Add the remaining ingredients in the order listed above, mix until well combined.

Pour the mixture into a prepared tin and bake for 45 minutes or until the top is golden and an inserted skewer comes out cleanly. Allow the cake to cool slightly before removing from the cake tin and placing the cake onto a cooling rack. Cool the cake completely prior to icing.

Caramel Icing
1/2 cup unsalted cashews
3 heaped tablespoons hulled tahini
3 heaped tablespoons honey
1 teaspoon vanilla

Blend cashews until smooth and pasty.  Add remaining ingredients and mix until until smooth (I added a touch of water to thin it out a little). Pour the mixture directly over the cooled cake for a runny icing or refrigerate the mixture and allow it to set slightly for a thicker consistency.

Risotto Balls

Risotto Balls are the ultimate recipe for repurposed leftovers.  It's the perfect way to reinvent your dish and not get bored with the same meal two nights in a row.  The good thing about risotto is that the flavour options are endless, which means it's the same deal for these little delights too.

Most risotto balls are deep fried, but I wanted the oven-baked option so it was a bit healthier.  The kids LOVED the cheese surprise in the middle and they were a delicious Sunday night almost home-made takeaway kind of meal.  Enjoy!

Ingredients (makes 12 balls)
1/2 batch risotto (try this Leek & Bacon Risotto or this Pumpkin Risotto), cooled
12 small cubes cheese (you can use tasty, mozzarella or bocconcini)
3/4 cup plain flour
2 eggs, lightly beaten
1 cup breadcrumbs
1 teaspoon dried herbs
olive oil spray

Method
Preheat oven to 180 degrees fan-forced.

Place plain flour, eggs and breadcrumbs (mixed with herbs) in separate, shallow dishes.

With wet hands, take large handfuls of risotto.  Place a cube of cheese in the middle.  Roll in flour, then egg, then breadcrumbs.  Place on a lined baking tray.

Repeat for the rest of the risotto to make 12 balls.  Lightly spray with oil.

Bake for 20 minutes until golden and crunchy on the outside.

Kidsafe Cook-Off 2013

It was such an honour to take part in the Kidsafe Cook-Off this week in King George Square.  It's the second year we've been involved (here's last year's rundown) through 96five, and the second year of entering our very own "Mums in the Kitchen" team.  That's us, pictured above - Anny, Amy, myself & Hannah - ready to cook!

This year was a bit different and started out with a heap of activities for the kids.  They had a chef do some kids' cooking, an opportunity I just couldn't pass up for my little ones.  They came along and quite literally, got their hands dirty in the kitchen!

They also had a special appearance from Elmo & Grover, which was naturally, another big hit with the kids!

The first challenge was to re-create a dish that Damian Heads demonstrated to us.  We had a time limit and were provided with all the ingredients and utensils.  It was a simply divine Salmon & Quinoa dish (I'll share the recipe at a later date!) - and this year, we thought outside the square, and used our own creative flair with the presentation.  Here's what we put up...

It tasted amazing!  The next part of the challenge was teaming up with one of the real chefs and doing a bit of a mystery box challenge.  I was on a team with Mark Wright from Spring and it was so much fun seeing the chefs in action and admiring their ideas and techniques.  Our team put up these delicious canapes of crispy wontons, marinated chicken and a pomegranate & avocado salsa...

And a White Chocolate Cheesecake with Mango Salsa (divine!!!)

Then the results from the first challenge were announced...and we came 2nd!  We were over the moon!  The team from Springfree Trampolines took out the major prize, but we were only 3 points behind (out of 600 points) and tied with the Culinary Cops.  We were so thrilled to have improved on last year and even got awarded this whisk trophy!

Alana from Masterchef was just lovely, and I can highly recommend her new range of sauces!

All in all, a fantastic day, promoting a great message - keeping our kids safe.  Susan & Jennifer did a wonderful job bringing it all together - here they are with all the professional chefs.

Moroccan Stuffed Capsicums

Capsicums were on special this week, so I decided to try something new and stuff them.  Originally, I'd been thinking a bit of a Mexican-style, but went down the Moroccan path instead (stay tuned, I still want to try Mexican ones soon!)

I loved the result, as did the whole family!  Beautiful flavours, something different for presentation and the crunch of the nuts and seeds really lifts it.  These are super healthy too and packed full of vegetables from Charlies - give them a go!

Ingredients (serves 4)
4 medium-large capsicums (any colour is fine!)
olive oil spray
1 onion
1 clove garlic, crushed (or 2 teaspoons of this amazing product I've found called "garlic love"!)
2 teaspoons Moroccan seasoning
1 tomato, chopped finely
3 cups cooked brown rice
1 carrot, grated
1/2 cup corn kernels
1/2 cup seed & nut mix (mine was pepitas, sunflower seeds and almonds)
1/4 cup cranberries or currants

Method
Preheat oven to 200 degrees Celsius, fan-forced.

Slice tops off capsicums and scoop out seeds and flesh.  Place on a tray lined with baking paper.  Spray lightly with olive oil.  Bake for 20 minutes, until soft and golden.

Meanwhile, heat a wok or medium pan over medium heat.  Spray with olive oil.  Add onion and garlic and saute for 5 minutes, until soft.

Add Moroccan season and cook for 1 minute.  Add tomato and cook for a further minute.

Add cooked rice, carrot and corn and stir well to combine. If the mixture is fairly dry, add up to 1/2 cup water.

Stir through seeds, nuts and dried fruit, then scoop into capsicums.  Replace the tops and serve.

Bagels

Bagels are not something I'd really thought of trying until recently.  I got my bake on a couple of weekends ago and it was a pretty good result!  They were probably a bit more dense than I'd have liked, but overall they tasted good, and were a great variation to our usual lunches.

And of course, now that a couple of weeks have passed, I can't even remember which recipe I used, so I'll just link to a few here and you can have a look for yourself.  They are so delicious freshly-baked and always remind me of holidays overseas for some reason.

Let me know if you try them out!

http://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/

http://www.taste.com.au/recipes/22378/poppy+seed+bagels

http://www.taste.com.au/kitchen/articles/making+homemade+bagels,340

http://www.thefreshloaf.com/recipes/bagels

Mini Steamed Christmas Puddings

Yes, it's October.  And I'm talking about Christmas.  But just bear with me for a bit!

Last December, I felt so busy with cooking and preparing for the festive season, that I vowed to be more organised this year - and here we are!  Christmas Puddings are perfect to prepare ahead, because they freeze well and the flavour gets even better with time.  I prepped these up this week, wrapped them in calico I picked up from Spotlight - and now I have 30+ puddings in my freezer ready for Christmas!  I feel so organised!

You can use any dried fruit you like to make up the quantity - tailor it to your taste.  This method gives you that steamed texture, but is so much easier than steaming in a saucepan in the calico.  So get organised - December is just around the corner!

Grab your dried fruit, eggs and oranges from Charlie's!

Ingredients (makes about 34 mini puddings)
1kg mixed dried fruit
250g dried cranberries
250g dried apricots, chopped
150mL brandy
juice and zest of 1 orange
250g butter
2 cups brown sugar
1/4 cup maple syrup
2 teaspoons Parisian browning essence (optional)
1/2 cup water
1 1/2 cups breadcrumbs
1 1/2 cups plain flour
1 cup self-raising flour
2 teaspoons mixed spice
1/2 teaspoon cinnamon
1/2 teaspoon ginger
4 eggs

Method
Preheat oven to 180 degrees Celsius/160 fan-forced.

Combine dried fruit in a bowl and add brandy and the orange juice.  Cover and leave for 2 hours (or up to overnight if you have the time).

Place fruit in a large saucepan and add butter, sugar, orange zest, maple syrup, browning essence and water.

Heat at medium-high, stirring regularly, until butter has melted and sugar dissolved.  Bring to the boil then reduce heat and simmer for 5 minutes.

Cool slightly.  Add dry ingredients then eggs and mix well to combine.

Grease 3 muffin pans with oil.  If they are not silicone, place a circle of baking paper in the bottom of each to prevent sticking.  Divide mixture between pans.  Place each pan in a roasting tray and fill to half-way up muffin pans with boiling water.  Cover pans with baking paper then alfoil, gathered tightly around edges.

Place in oven and cook for 45 minutes to 1 hour, until cooked through.  (I did 2 trays for 1 hour, then 1 tray for 45 minutes).

Cool to room temperature, then wrap in squares of calico and tie with ribbon.  Reheat in the microwave.

Salmon & Ricotta Quiche

I threw this one together as I had a few leftovers and it was a fabulous result!  I made the shortcrust pastry with my friend's Thermomix, but you can easily make your own with a recipe like this - or buy it, of course.  I didn't blind bake mine, but you can if you wish.  It's suitable to freeze and would suit breakfast, lunch or dinner - how versatile!  You could also add other vegetables, like peas, pumpkin or sweet potato (make sure you get them from www.charliesfruitonline.com.au!) and they would be great in mini-form for a party or afternoon tea.  And it's worth making your own relish to go with - yum!

Ingredients
1 sheet shortcrust pastry
3 eggs
200g ricotta cheese
100g sour cream
1/4 cup milk
60g smoked salmon, chopped
1/2 cup corn kernels
2 teaspoons fresh or dried herbs, chopped

Method
Preheat oven to 200 degrees celsius (180 fan-forced).

Line a flan tin with pastry.

In a bowl, combine remaining ingredients.  Mix well (use a stick blender or similar if you wish, to combine the eggs, ricotta, sour cream and milk).

Pour into pastry.  Bake for about 30-40 minutes, until golden and set.

Serve warm or cold.  Delicious with beetroot, tomato or capsicum relish!

Orange Puddings

These delightful little puddings were made by my wonderful husband Dean.  He insisted on doing dinner last weekend and after delicious chicken satay burgers, he produced these from the kitchen.  They were delicious!  He found the recipe at www.taste.com.au and they were perfect served with a scoop of vanilla ice cream.  I've copied the recipe exactly as it was but included Dean's changes down the bottom.  Pass on this recipe to your husband - he might just surprise you!

Ingredients
1 cup self-raising flour, sifted
1/3 cup caster sugar
1 orange, rind finely grated
60g butter, melted, at room temperature
1/2 cup freshly squeezed orange juice
1 egg

Sauce
2/3 cup caster sugar
1 1/4 cups freshly squeezed orange juice

Method
Lightly grease an 8cm deep, 6-cup capacity, heatproof, microwave-safe dish.

Combine flour, sugar and orange rind in a bowl. Whisk together butter, juice and egg. Stir into flour mixture until well combined. Spoon into prepared dish. Smooth surface.

Make sauce: Place sugar and orange juice into a heatproof, microwave-safe bowl or jug. Cook on MEDIUM (50%) power for 3 minutes, stirring every minute, or until sugar dissolves. Cook on HIGH (100%) power for 1 to 2 minutes or until sauce comes to the boil. Pour hot sauce over the back of a large metal spoon to evenly cover pudding.

Place pudding onto a microwave-safe rack or upturned dinner plate. Cook, uncovered, on MEDIUM (50%) power for 8 to 9 minutes or until a skewer inserted around edges comes out clean but centre is still a little sticky. Cover tightly with foil. Stand for 5 minutes or until centre is no longer sticky. Serve with ice-cream.

DEAN'S VARIATION:

He only made 1/2 quantity of the sauce.  He divided the mixture into a greased friand pan, to make individual puddings.  He baked it in the oven, rather than microwave - for about 20 minutes at 180 degrees.

Crunchy Brown Rice Salad

Perfect for a lunch, dinner, picnic or BBQ - add or subtract any ingredients you like!  This is versatile, healthy, colourful, delicious and easy - try it out :-)

Ingredients
3 cups cooked brown rice
200g corn kernels
1 red capsicum, deseeded, finely chopped
2 spring onions, finely chopped
50g baby spinach, shredded
1/2 cup currants
1/2 cup almonds, chopped
1 cup cooked chicken (or BBQ chicken), chopped - optional

Dressing
1/4 cup light olive oil
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 garlic clove, crushed
salt & pepper, to taste

Method
Combine all salad ingredients in a large bowl.

Mix together dressing ingredients, then add to the salad and toss well to combine.

Paleo Pumpkin Slice

I came across this recipe at a great website called Elana's Pantry when I was looking for a recipe to use up some leftover pumpkin.  It's pretty good - however, coconut flour does have quite a unique texture, so be prepared for that!  The chocolate (I used a 70% dark variety) was definitely the hero of the dish for me (I sound all Masterchef!) - but it's a tasty little combination and pretty healthy too!

Ingredients
⅓ cup coconut flour
¼ teaspoon salt
½ teaspoon bi carb soda
½ teaspoon cinnamon
4 eggs
1 cup roasted or steamed pumpkin
⅓ cup honey
¼ cup oil
½ cup chocolate chunks

Method
In a food processor, combine coconut flour, salt, bicarb and cinnamon.

Pulse in eggs, pumpkin, honey and oil until well combined.

Stir in the chocolate by hand.

Transfer batter to a lined slice pan.

Bake at 180 degrees Celsius for 20-30 minutes.  Best kept in the fridge.

Healthy Cheesy Fish Fingers

I rarely do a separate meal for the kids - I just don't have the time to be cooking multiple meals each night!  But hubby & I were having simple herb & garlic baked fish with steamed veges and I didn't think the kids would be too keen.  So I whipped these up and they got devoured!  You can use any veges you want and you can also make them into any shape, or even bake them in muffin pans or the like.  Get creative!  These are infinitely better than store-bought "fish" fingers (who knows what's actually in them?!?) - so get cooking!

Ingredients
150g firm white fish fillets (I used basa)
1 cup cooked, chopped vegetables (can use frozen or fresh)
1 egg
1/2 cup grated cheese
2 teaspoons fresh/dried herbs
1 cup breadcrumbs (adjust according to consistency)

Method
Place fish and vegetables in a food processor and process until smooth.  Add egg, cheese, herbs and breadcrumbs and mix until combined.

Shape into logs and place on a tray lined with baking paper.  Bake at 180 degrees Celsius for about 7 minutes, then turn over and bake for another 7 minutes.

OR

Spray a frying pan with olive oil spray and pan-fry logs for a few minutes each side until golden-brown and cooked through.

Almond Butter Biscuits

This is a recipe I adapted from a 4 Ingredients book and I love that it's so easy and gluten free.  The original recipe uses peanut butter, but it was just as good with almond - or any nut butter would do!

I used whole almonds from Charlies and made them into a butter with my neighbour's Thermomix - but you could just buy it (go for the natural stuff from the health food section of the supermarket).

Ingredients
1 cup (250g) almond butter
3/4 cup (220g) brown sugar
1 teaspoon cinnamon
1 egg

Method
Preheat oven to 180C. Mix all ingredients into a bowl.

Spoon small tablespoon sized balls onto 2 lined baking trays. Flatten slightly.

Bake for 8 minutes, or until a thin crust forms on the biscuit.  Cool and enjoy.

Cake Balls

I was going through my freezer the other day, when I came across a container full of leftover Fire Truck Birthday Cake  from my little man's birthday last month.  Leftover birthday cake is so delicious, but you can't really serve a deconstructed cake - and my tummy & thighs certainly don't need the extra calories!

So I came up with this - and it was soooo delicious!  Because of the red fire truck icing, the balls came out such a beautiful rich red colour - but you could always add some colour if you just have plain leftover cake.  You can also experiment with the flavour, or just leave it as it.

Ingredients
leftover cake, iced with buttercream
1 teaspoon strawberry essence (or any other flavour - or if your cake is flavoured, just leave it as is)
100g dark chocolate, melted
sprinkles, for decoration

Method
If frozen, defrost the cake.  Place chunks into a food processor or Thermomix and process until fine crumbs form.  Add essence.  Continue to process until mixture comes together in a big ball and is quite moist.

Roll tablespoonfuls of mixture into balls.  Assess the texture and if necessary, place in freezer for about 30 minutes.

When mixture is firm, dip in melted chocolate, sprinkle with decorations and refrigerate until set.

Black Sapote Muffins

So I got my online order from Charlie's Fruit Online the other day and was curious about a random fruit that was in my box - I had absolutely no idea what it was!

It looked a little like this:

After a bit of research, I discovered it's Black Sapote, which is also known as Chocolate Pudding Fruit.  Sounds pretty good!  However, I have to admit that the taste didn't really float my boat.  So I started the hunt for a recipe and found a super easy one here at Best Recipes and tinkered with it a little.

The result was great!  It's amazing that these actually contain no cocoa or chocolate, because you'd never know - that chocolatey taste is definitely there!

Next time you have some Black Sapote hanging around, you should definitely give these a go :-)

Ingredients
60g butter, melted
1/2 cup brown sugar
1 egg
1 cup black sapote pulp, pureed with ⅓ cup orange juice
1 teaspoon vanilla essence
1 1/2 cups self-raising flour

Method
Place everything in a bowl and mix together.

Spoon into a non-stick muffin tray and cook at 200°C for about 20 minutes.

Optional: once cooled, spread with buttercream icing.

Chicken Cacciatore

Another fantastic weeknight meal from Food Before 5 - this was a huge time-saver for me, because it lasted us for 2 nights, so gave me a day off cooking!  It's delicious, packed with veges, cheap, easy and quick to prepare.  PLUS, without any rice or extras, comes in at just 244 calories per serve!

Ingredients (serves 6 - 244 calories per serve)

1 tablespoon olive oil

600g chicken thighs

1 brown onion

2 stalks celery, chopped

2 carrots, peeled and chopped

200g button mushrooms, chopped

100g bacon, chopped

3 cloves garlic, crushed

2 x 400g tins crushed tomatos

2 tablespoons tomato paste

1/2 teaspoon brown sugar

1 tablespoon balsamic vinegar

3 teaspoons mixed dried herbs

250mL chicken stock

Method

Heat oil in a large saucepan.  Brown chicken over medium-high heat, then remove from pan.

Add onion, celery and carrot to pan and cook, stirring occasionally, until onion is soft.

Add mushrooms, bacon and garlic and cook for about 5 minutes.

Add remaining ingredients and mix well.  Bring to the boil, then reduce heat and simmer for about 40 minutes.

Serve with steamed brown rice or cauliflower "rice".

Chicken Skewers with Cauliflower Pilaf

I really enjoyed this meal - it's got delicious, strong flavours and is super healthy too!

Ingredients (serves 4)

Chicken skewers:
400g chicken breast, cubed
1/2 bunch coriander, chopped
1 lime, zested and juiced
200mL (1/2 can) coconut milk
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon brown sugar
2 teaspoons sweet chili sauce

Cauliflower pilaf:
1/2 head cauliflower
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1 onion, chopped
2 carrots, grated

Method
Take 8 bamboo skewers and soak them in water for about 15 minutes.  Thread chicken pieces onto skewers.  Arrange in a shallow dish.

Combine coriander, lime juice and zest, coconut milk, garlic and ginger in a food processor.  Process until well combined.  Pour marinade over chicken skewers and leave for at least 2 hours (up to overnight).

To make the cauliflower pilaf: chop cauliflower and place in a food processor.  Pulse until finely chopped.  Transfer to a frying pan or wok over medium heat, lightly sprayed with olive oil.

Saute for a few minutes, until starting to soften.  Add spices and onion, and continue to cook for another minute.  Add carrot and cook, stirring regularly for 5-10 minutes.

Preheat barbecue or grill pan over medium heat.  Spray with olive oil.  Cook chicken skewers, turning when needed, until cooked through.  Take remaining marinade and put in a small saucepan with 2 teaspoons brown sugar and a dash of sweet chilli sauce.  Cook, stirring occasionally, until reduced slightly and thickened.

Arrange skewers over pilaf and spoon sauce over the top.

Cheesecake Slice

This recipe is from my new favourite cook book, "Food Before 5" by Amanda Arnold. I've been cooking a few things out of it, and find all of the recipes so easy, family-friendly and delicious!

This slice is no exception - super easy to do and super tasty!  You could easily substitute the lemon and passionfruit for other flavours.  Keep in the fridge, or it's also suitable to freeze.

Ingredients
1 cup self-raising flour
1 cup desiccated coconut
1/2 cup caster sugar
125g butter, melted
125g cream cheese
1 x 400g tin condensed milk
1/3 cup lemon juice
pulp of 1 passionfruit

Method
Preheat oven to 180 degrees Celsius/160 fan-forced.

In a bowl, combine flour, coconut, sugar and butter.  Press firmly into a slice pan lined with baking paper.

Bake for 15 minutes or until golden.  Remove from oven and cool.

In a small bowl, beat cream cheese until smooth.  Add condensed milk and beat until smooth.

While beating, gradually add lemon juice to thicken the mixture.  Add passionfruit pulp and beat.

Spread over cooled base and refrigerate for about 4 hours or until set.  Cut to size.

Pumpkin & Feta Pastry Roll

I brought this Sausage Roll in to my workmates to taste test this morning and was told in no uncertain terms that it was not, in fact, a Sausage Roll at all.  They thought it was a very misleading label, and as a "Sausage Roll" they scored it a 0/5!  However, as a Pumpkin & Feta Pastry, I was scored 4.5/5 - so apparently, it's all in the name!

I whipped these up after making a Pumpkin & Feta Pizza on the weekend and having leftover ingredients.  They are delicious and a really great alternative to your standard sausage roll.  Just perfect with some home-made relish and a side salad.  Enjoy!

Ingredients
400g pumpkin, peeled, deseeded, cubed
1 tin lentils, drained
2 tablespoons fresh herbs, chopped (or substitute dried herbs)
1 egg, lightly beaten (reserve a little bit for brushing)
1 tablespoon barbecue sauce
100g feta cheese, crumbled
2 sheets puff pastry, thawed
1 tablespoon sesame seeds

Method
Preheat oven to 200 degrees Celsius.  Roast pumpkin for about 20 minutes, until soft and lightly browned.

Reduce oven to 180 degrees Celsius.

Place in a bowl with lentils and mash.  Add herbs, egg (don't forget to reserve some!), sauce and feta and mix well.

Lay out the puff pastry and cut each piece in half.  Spoon 1/4 of the filling mixture on each piece, in a log.  Roll up and place, seam down, on a lined baking tray.

Brush with reserved egg and sprinkle with sesame seeds.

Bake for about 15 minutes, until lightly golden.

Kids Food Ideas #3

I needed another change from the cheese sandwich that my kids would so happily eat every day, so today I threw these fritters together:

1 grated zucchini, 1/2 cup grated cheese, a few slices of leftover corned beef (chopped), 1/4 cup tinned corn, 1 egg, 1 cup SR flour, 1 cup milk - mix together, and dollop into a frying pan over medium-low heat, cook for about 2 minutes each side, until cooked through. 

It was a winner!

Here's some other ideas for the lunchbox: (as well as more in previous posts here and here!)

Rice cakes instead of the usual sandwich, with a range of toppings to mix it up.

I love when the snack box has lots of bright colours - it definitely makes it much more appealing for the kids!  Shown here are mulitgrain rice crackers, dried cranberries, carrot & strawberries.

I love these Tupperware lunchboxes - you can fit so much in, while only taking one container with you (and no excess packaging).  Again, lots of bright colours always go down a treat!

Sometimes making it into a funny shape is enough to get them eating healthily!  Daggy mum, I know :-)

Melted cheese on a wrap to make a quesadilla, accompanied by colourful silicone cups with a range of salad items.

So get a bit creative and mix up your lunch today!