Breads & Grains Remember to include lots of varieties of bread, fillings and spreads, to retain interest in sandwiches. Try using: breads or rolls (wholemeal, multigrain, rye, sourdough, pumpernickel, pita, flat, corn, mountain, lavash, white fibre-enriched, soy and linseed, herb) mountain/lavash breads – try wheat, corn, rice or barley pita/Lebanese breads foccacia/Turkish breads bagels fruit loaf or buns. Other grain-based meals can also be excellent choices for school lunches, such as: rice or pasta salads (for example, rice salad with salmon, snow peas and asparagus, or tuna pasta salad with yoghurt poppy seed dressing) rice dishes, such as rice paper rolls, fried rice (with pork, chicken or seafood), vegetarian fried rice with egg (add tofu for some extra protein) or brown rice and vegetable bake pasta and noodle dishes. Grains can also make simple, convenient and tasty snacks. Try: scones, pikelets, crumpets and English muffins (choose wholemeal where available) crackers, crispbreads, rice cakes and corn thins (choose wholemeal or wholegrain where available).
Posted on: Thu, 09 Oct 2014 04:07:17 +0000