The sandwiches are such an easy option. However, there must be cheese and tomato sandwich between two slices of white bread. There are many, many ways to achieve this single most attractive option. Start by changing the bread you use. There are many different types of bread out there these days. full, rye, spelled, rye, sourdough think - to name a few. Moreover, not only, it must be bread. You can have bagels, baguettes, pita, wraps and all the different variations that come from these options.
Now choose your filling. Mix and match to make some tasty combinations. There cheese and all varieties - including cream cheese and cheese spreads. Do not forget the cheese feta and halloumi, which work so well in wraps and pitas. Then there is the egg - mashed potatoes or a slice, add some curry powder or mustard, or just salt and pepper. Beans and chickpeas are very good - you can crush for a roll or sandwich or keep around for pitas and wraps. Cannellini or butter beans are great as can crush, then add herbs or spices to transform. You can fill your sandwich with your favorite vegetables - salad leaves, shredded carrots, tomato slices, corn kernels. Things like broccoli and cauliflower are good in packaging - raw or roasted. If desired, you can finish your sandwich with a little dressing or mayonnaise.
salads
A salad is not just lettuce, cucumber and tomato. It really is a combination of ingredients are mixed together to make something delicious and perfect for your lunch box. To make your meal more filling can add a base to the salad. Things like couscous, Bulghar wheat pasta, brown rice and quinoa are good choices. Couscous is a great choice because it is very easy to prepare. Although its base is cooking, you can prepare the rest of your salad.
Add all the vegetables you want. Onion (yes, spring, brown, red or even marinated) rocket, baby kale, spinach, cherry tomatoes, carrots, broccoli, avocado, are some of the options. They can add roasted or raw meat or fry if desired. Vegetables can also be from a can or bottle. Things like artichoke hearts, olives, capers and sundried work very well and the flavor goes away tomatoes. You can even add some nuts - I love the toasted pine nuts, but cashews and almonds are good or just that takes your fancy. Do not forget the beans - simply rinse and drain and mix.
To further improve your salad, make a simple dressing. Just mix the extra virgin olive oil with your choice of vinegar or lemon juice (or lime). For a salad for two, 2 tablespoons extra virgin olive oil mixed with 1 tablespoon of vinegar is the amount you need. You can add spices and herbs, even if you choose mustard. Then add the dressing over the salad.
Spreads and sauces
This is a fun way to eat lunch. Add a little popcorn spread crusty or similar to your lunch box in a bread bowl, remember a knife and you are good to go. Instead of crusty bread, you can always do a little polenta. Cook polenta, pop in a pan and let it strengthen. Slicing and serve with your choice of spread or finish. Otherwise, you can cut the polenta fingers and serve with sauce. Try to cut raw vegetables such as carrots and peppers. They are perfect with sauces and mushrooms, cherry tomatoes and radishes.
What works as a general bath also works well as a differential. Cream cheese is a good choice and can be enhanced with herbs, spices, mustard. I love bombing roasted peppers and mix in the cream cheese. You can also bombard until beets, artichoke hearts, beans or canned chickpeas. Try adding horseradish sauce and a little blue cheese beet - that is beautiful. Raid your pantry and do not be afraid to experiment.
To add even more variety to your breakfast, you can add a boiled egg, cheese cubes, raw nuts, olives, tomatoes or pickles dried in the sun. The grapes go as well as nuts.
slices
I have a perfect recipe for a serving of vegetables. You make ahead, you look up and not used can be popped in the freezer defrost as needed. You can vary the vegetables are added, but the basic recipe remains the same.
Preheat oven to 180 ° C / 350 ° F / Gas Mark 4. Grease and line a mold of 30 x 20 cm. In a large bowl, beat eggs and 4 ½ cup (125 ml) of milk. Stir in ½ cup (75g) flour with whole yeast and ½ cup (75g) flour with the baking powder to make a paste.
Chop a head of broccoli and ½ cup (25 g) baby spinach. Cube 100g feta cheese and grate 1 carrot. Stir in vegetables and cheese in the dough. It may vary in that one adds to this point. Try the pepper, onion, corn kernels, spring onions, cauliflower, zucchini.
Season. Pour into pan and bake for 30 minutes until golden and firm color.
Cool and remove the box. Cut into quarters, then halve each quarter. Place 2 slices on each lunch box, and then in the refrigerator. The rest can be frozen wrap each slice in plastic wrap, then placed in a bag container or freezer and pop it in the freezer.