Closed my day with a spinach, coconut milk, banana, moringa, avocado, ginger smoothie. I mainly use frozen bananas because firstly they make the smoothie nice and cold. Also you don’t waste any banana so you can add small chunks to your ‘sweet’ liking. Personally the greener the better and the ginger and avocado really set off a lovely flavour/texture - you don’t depend so much on the banana. Not a bad beginners smoothie if you want to give it a blend! 🍃
It's been awhile since the yumbox got a run here and the leftover taco lunch. Lunch: Lettuce and tomato, taco, scotch fingers, avocado, taco mince, cheese. I've popped some Messy Monkeys in a Tupperware container too.
Alright SUPER moms....with all the craziness of back to school, sometimes it's hard to find time to treat yo' self! Head to our blog (link in bio) for 3 healthy but decadent lunches you can bring to work and find a few minutes of bliss among all the insanity. 😋💃🏼💅
Often, children diagnosed with a developmental delay also grapple with an extensive list of food allergies which for parents turns packing a school lunch into a serious mission. __ Fortunately, Vista’s head culinary instructor Winsey Lam has a suggestion for modifying a classic lunch staple into an allergen friendly hit! __ GLUTEN-FREE PINWHEELS __ Swap flour tortillas for a gluten-free option (from corn flour to coconut flour depending on the allergy) __ Swap cream cheese with creamy avocado. __ Swap deli-meat for certified gluten-free deli meat or for a vegetarian option use crispy cucumbers. Enjoy. #tuesdaytips#backtoschool