NGS Lunchbox

NGS Lunchbox

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Chicken Salad Sandwich with Dried Cranberries

30 MIN
Medium
2 People

 

Ingredients

Step by step

  • Place chicken fillet in a small pot with the green onions, cardamom, half the carrot, salt and pepper. Cover with water and bring to the boil, then lower the heat and leave to simmer for 10-15 minutes or until cooked through. Remove from water, allow to cool then cut into cubes.
  • In a separate bowl, mix yoghurt with Dijon mustard, finely chopped celery and garlic powder. Grate the remaining carrot and add to the mixture. Add cooled chicken cubes and dried cranberries and mix. Season with salt and pepper to taste. You may store it in a sealed box in the fridge to use as sandwich filler later on.
  • To prepare the sandwiches, arrange baby spinach and/or lettuce on 2 slices of rye bread. Divide the chicken salad filling between the two slices, then top them with the remaining 2 rye bread slices. Press gently and wrap them tightly for the lunchbox.

 

 

Tip: Use the same chicken cooking method from this recipe to prepare nutritious sliced chicken  sandwiches instead of processed cold cuts and other readily prepared meats.
  • NGS Team

Homemade Vanilla & Coconut Cake

60 MIN
Medium
6 People

 

Ingredients

Step by step

  • Preheat oven to 180C. Line a rectangular 23x13cm cake pan with parchment paper by placing the paper then brushing over it with coconut oil.
  • In a food processor or using a handheld mixer, beat the eggs. Add coconut oil and mix for another 30 seconds then slowly add the Gluten-Free Vanilla Cake Mix bit by bit until it is all combined.
  • Slowly add water, while you are mixing, to achieve the desired cake dough consistency - like a smooth, velvety and heavy liquid.
  • Stop the mixer and manually stir in minced dates (or chocolate chips or dried cranberries.)
  • Pour the dough into the cake tin and place it in the middle of the oven for 40-45 minutes. Halfway through, sprinkle the cake with coconut flakes. You can check the doneness of the cake by poking a toothpick or knife through it. It should come out clean. Take it out of the oven and let it cool for 15 minutes before cutting through.

  

Tip:

To avoid burning the bottom of your cake while in the oven, make sure to place a large oven tray at the bottom of the oven to subside the heat or one under the cake tin itself.

  • NGS Team

Nutritious Egg Muffins

30 MIN
MEDIUM
6 muffins

 

Packed with nutritious ingredients, these luscious Egg Muffins are perfect for the kids’ lunchbox, brunch, and dinner! We prefer using baladi eggs to prepare this dish since they are higher in nutritional value, and then we fill them up with our favourite veggies.

 

Ingredients

Step by step

  • Preheat oven to 180C. Grease 6 muffin tins or a muffin tray with olive oil.
  • Beat the eggs with egg whites in a medium bowl then add the veggies, season with sea salt, pepper and oregano and stir again.
  • Pour mixture into the 6 tins. Place it in the oven for about 15 minutes or until the top is firm and the eggs are cooked through.
  • NGS Team

Banana Chocolate Wheat Cakes Toasties

The Banana Honey-based Chocolate Wheat Cakes Toasties are an incredibly nutritious yet sweet addition to your kids school lunchbox. They might be a bit messy to eat but definitely will please your kids and their friends. Use honey cream or Hive Creamy Honey with Cinnamon for best ‘nutella’ style chocolate result.

 

Ingredients

Step by step

  • Mix the honey cream with cocoa powder and place it in the fridge for 15 minutes. You can also prepare this in large batches in advance and leave it in the fridge for weeks.
  • In the meantime, slice the bananas.
  • Spread half the cocoa cream on one of the wheat cakes then organize banana slices on top then place another wheat cakes slice on top.
  • NGS Team

Colorful Tuna & Quinoa Salad

 

30 MIN
EASY
Serves: 2 

A colourful tuna & Quinoa salad packed with vitamins and healthy protein. Place it in a packed box or a salad jar to stay with you a full day.

Ingredients

  • 1/2 cup quinoa OR NGS Quinoa Mix - Local - كينوا
  • 1 cup boiling water - ماء ساخن
  • 1 pack tuna fish (preferably smoked) - تونة
  • 1 small yellow pepper (cut in small cubes) - فلفل أصفر
  • 1 small red pepper (cut in small cubes) - فلفل أحمر
  • 1 handful capers - حب الكبر
  • 1 can hummus (washed) - حمص
  • 1 tablespoon rosemary (finely chopped) OR NGS Rosemary (Chemical Free) - روزماري/ إكليل الجبل
 DRESSING:
  • 1/4 cup olive oil - زيت زيتون
  • 2 lime - ليمون بلدي
  • 1 teaspoon honey OR NGS Raw Honey - عسل
  • black pepper - فلفل أسود
  • 1 teaspoon Dijon mustard - مسطردة ديجون

Step by step

  • Mix the dressing ingredients in a small bowl and set aside.
  • Cook the quinoa by adding boiling water in a medium pot followed by the quinoa. Cover the pot and set heat to low and let it cook for about 15 minutes or until cooked through and fluffy. You can also follow the instructions on the pack for cooking quinoa.
  • In the meantime, chop the colored peppers into small cubes. Finely chop rosemary. Wash hummus from its preservative water and let it dry.
  • To pack the salad for your lunchbox in a jar or a tight container, put a layer of cooked quinoa followed by the coloured peppers then the tuna topped with the hummus and capers and sprinkled with rosemary. You can add the dressing on top and let it marinate until you eat it.
  • NGS Team