Beyond the vegemite sandwich


Beyond the vegemite sandwich: 5 tips for a supercharged lunchbox

By Lisa Moane


“Packing lunchboxes is my favourite time of the day!” – said no parent ever.

I totally understand, packing lunchboxes is a total pain, but the good news is that it’s just as easy to pack a supercharged, healthy lunchbox, as it is to pack a nasty one that’s going to set your child up for yawning or distracted behaviour all afternoon.

The most common item in a lunchbox is, hands-down, a sandwich. It’s great that you’re making a home-made lunch for your child, but we can do ever better!! Sandwiches can be lacking in key nutrients and be carb heavy.

Here are my 5 tips for packing a supercharged lunchbox.

  1. Always include 2 serves of vegetables in your lunch box. Most children have a ‘crunch and sip’ break or similar at school, so it might make it easier for the veggies to be in a small container on their own, rather than bento box style.Mix it up between raw veggies, fermented veggies and cooked veggies.Think of a rainbow when you pack a lunch box. Different colours in foods represents different phytochemicals (vitamins and mineral). By eating all the colours you make sure you are getting a range of vitamins and minerals.Your child needs 5 serves of vegetables and 2 serves of fruit every day.If they don’t pack some vegetables in their lunch box, that leaves a lot of vegetables to eat at dinner time!

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Turnips With Roasted Garlic Goat Cheese And Sesame


Photograph by Alex Lau | Recipe via Bon Appetit

You can also use radishes or golden beets (red beets will turn everything pink!) in place of the turnips.


Heat oven to 350°. Combine garlic and 1 1/4 cups oil in a small baking dish. Cover dish with foil and roast until garlic is golden brown and tender, 45–50 minutes; let cool.

Remove garlic from oil; squeeze cloves from skins and finely chop to a paste. Process in a food processor along with goat cheese, 1/4 cup garlic roasting oil, and 2 Tbsp. water until smooth (mixture should be spreadable); season with salt and pepper.

Meanwhile, toast sesame seeds in a dry skillet over medium heat until golden brown, about 1 minute. Transfer to a small bowl and let cool. Mix in lime zest, oregano, thyme, and sumac.

Toss turnips in a medium bowl with vinegar and 2 Tbsp. oil; season with salt and pepper. Divide goat cheese mixture among plates, top with turnips, sesame mixture, cilantro, and mint, and drizzle with more oil.

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