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It’s difficult to get enough vegetables into children’s lunchboxes. That’s where our rainbow vegetable slice comes in! It’s also devoid of gluten!
We can only fit so many vegetables into supper time. Believe me when I say that I’ve tried. To get more veggies into the kids and make dinnertime less stressful, spread out your veggie servings throughout the day.
The nicest part about a rainbow veggie slice is that it requires no precooking of the vegetables and is quick and simple to prepare. Because I enjoy the way it slices, I make it in a loaf pan. Lunches are also a breeze with this form.
This is a make-ahead meal; you won’t finish it all at once, so slice it up and freeze it to make lunches simpler the next day. It’s all about making things go more smoothly!
It’s also jam-packed with our favorite vegetables. You may mix them up a little, swap them out for others you like, or leave them out entirely. Simply attempt to maintain the same volume of vegetables.
If you want to reheat this for breakfast or supper, it’s ideal (just think, if you eat it for morning, you’ve already met all of your veggie objectives for the day!) In the sandwich press, I prefer to do slices. It’s also perfect for a picnic because it’s so chilly!
It’s a fantastic method to get rid of any sad-looking vegetables in the fridge while also making something delicious. You may also try various cheeses; I’ve used cheddar, but fetta has also been used and is delicious.
Slice of rainbow vegetables Simply mix, bake, and freeze in slices to produce this veggie-packed slice for lunchboxes.
Ingredients: 6 eggs,
1 cup shredded cheddar,
1 small chopped yellow capsicum,
12 diced red onion
1 head of broccoli florets only 200 grams cherry tomatoes, halved
Extra grated cheese for sprinkling over the top
Instructions Preheat the oven to 200 degrees Fahrenheit. By hand, mix the eggs until thoroughly combined. Mix together all of the chopped vegetables and cheese in a loaf pan. Over the top, pour the egg mixture. Extra grated cheese can be added. Preheat oven to 200°F and bake for 35 minutes. Cool for 10 minutes in the pan before transferring to a platter.