Lunch menus

Lunch menus

28
August
2015

On the vegetarian lunch menu this week...

Mon

VEGETABLE RISOTTO

Tues

POTATO & LEEK SOUP
Wed

WRAPS, ROLLS & SANDWICHES

Thurs

SAUCY PASTA

Fri

PIZZA PUFFS

Vegan, dairy free, egg free and gluten free options always provided.

We are now heading to the end of term 3, where did the time go?

This time every term I turn the cupboards, fridge & freezer out to see what we could perhaps serve. In my house we call this a ‘bitsa’…a little bit of this and a little bit of that to create a meal of choice and fun.

I recommend that every household do this at least quarterly, as most frozen food should only freeze for 3-4 months. It is very rewarding, as it not only cleans up your kitchen, it saves you money and it shows you what you bought and really didn’t need.
Try it, you might find 1 or 2 weeks’ groceries right in front of you!



Eat well

Donna Moor
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Categories: Lunch menus, John Colet

21
August
2015

On the vegetarian lunch menu this week...


Mon TOMATO, CHEESE & LETTUCE SANDWICHES
Tues CHEESY RICE
Wed PIZZA
Thurs VEGETABLE SOUP
Fri MAC ‘n’ CHEESE

Vegan, dairy free, gluten free and egg free options provided

One of the most commonly eaten foods in a vegetarian diet is tofu. Tofu is often called the vegetarian’s ‘meat’ as it supplies all the necessary amino acids and is a complete protein, sourced from the soybean. It is simply the result of pressing the curds of coagulated soymilk into soft blocks. Tofu is low in kilojoules and high in nutrients, which is why studies show that soy proteins can help lower the dreaded ‘bad’ LDL cholesterol. This then leads us to connect the dots and say that tofu and similar soy proteins can help to reduce risks of heart disease, menopause symptoms and help with bone strength when eaten in a healthy diet.
Here at John Colet we use tofu in our stir-fries, in our 'sausage' rolls, and as a flavoursome minced meat substitute in our Bolognese and chilli. So if the menu says ‘Beef Chilli’, you know what we are doing.

Please remember your plate, cup and bowl every day.

Eat well to stay alert,
Donna Moor
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Categories: Lunch menus, John Colet

14
August
2015

On the vegetarian lunch menu this week...

Mon NOODLES
Tues TOFU FRIED RICE
Wed SAUSAGE ROLLS
Thurs CHIPS & BEANS
Fri PASTA FLORENTINE

Vegan, dairy free, egg free and gluten free options always provided

The primary students have started rehearsals for their Shakespeare performances. This can often lead to stress or fatigue while they are trying to conquer their lines.

To help reduce fatigue try adding 2 kiwi fruits to breakfast. The vitamin C in Kiwi is absorbed up to 5 times faster than vitamin tablets etc. Only 2 kiwis give a whopping 145% of daily requirements with all the natural fibre to help keep the kids feeling fuller for longer. Vitamin C is a wonder with energy enzymes to the brain.

For stress, have a couple of squares of dark chocolate at night to reduce the circulation of stress hormones found in our bodies after a hard day. Quite frankly, this will help anyone of any age!

Eat well to stay alert,
Donna Moor
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Categories: Lunch menus, John Colet

07
August
2015

On the vegetarian lunch menu this week...

Mon BAKED ZUCCHINI & TOMATO RISOTTO
Tues SAUCY PASTA
Wed GNOCCHI
Thurs SINGAPORE VEGETABLE CURRY
Fri SOUP & SOLDIERS

Vegan, dairy free, gluten free and egg free options always provided

In winter, we often feel sluggish and less alert with the weather and sickness that can follow us around. We stay indoors a little more and see less sunlight as an effect.
One way to reverse this and become more alert is to eat eggs and spinach. They both contain the amino acid tyrosine that improves reaction times and reflexes as soon as it is digested. Tyrosine’s produce dopamine and epinephrine that are crucial in keeping the brain alert.
So next time you need a pick me up, don’t have an empty sugar fix, make a spinach omelette (with the yolks!) and feel yourself bounce back into action.
 
Please remember your plate, cup and bowl every day.

Donna Moor
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Categories: Lunch menus, John Colet

31
July
2015

On the vegetarian lunch menu this week...

Mon POTATO & LEEK SOUP
Tues TACOS
Wed BBQ 'DOGS'
Thurs SALAD ROLLS
Fri GNOCCHI BOLOGNESE

Vegan, egg free, dairy free and gluten free options always provided.

We are now coming into week 4 - ‘The Infants Shakespeare Performances!’ I have watched them tirelessly rehearse again & again & again, so from the bottom of my heart, ‘break a leg’ and enjoy the spotlight.
This week’s menu is combinations of meals the children love that are full of energy whilst being easy to serve as we are on what is lovingly referred to as ‘drive through’ lunches throughout the performances.
Please remember your plate, cup and bowl every day.

Donna Moor
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Categories: Lunch menus, John Colet

24
July
2015

On the vegetarian lunch menu this week...

Mon ‘CHICKEN’ & VEGETABLE BIRYANI
Tues HOT DOGS (Breezeway – Infants Shakespeare rehearsal)
Wed SQUIGGLY NOODLES(or Pad Thai)
Thurs EGG FRIED RICE (with Asian greens)
Fri SAUCY PASTA

Vegan, dairy free, gluten free and egg free options always provided.

Hidden Sugars are one of the largest contributors to the obesity epidemic we are facing today. It is shown to be more addictive than the illicit drug – cocaine!
The other contributing fact is our history of Government food recommendations. During the 50’s, 60’s & 70’s our parents were told to eat ‘low fat’ foods to control weight. In fact it is the hidden sugars in these foods that are piling on the kilograms. Sugar was added to replace the mouth feel and taste of foods that had been stripped of fat.
We, as parents now, have to change our parental programing, watch our sugars and teach our children that there are other taste buds in their mouths other than ‘sweet’.
Try roasting some cruciferous and low GI vegetables and blend them into a soup or a dip, add them to a frittata or simply serve them sweet and hot. The natural sugars will increase the sweetness and help swing those taste buds back to a more natural state of awareness.
 
Please remember your plate, cup and bowl every day.

Donna Moor
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Categories: Lunch menus, John Colet

17
July
2015

On the vegetarian lunch menu this week...

Mon CHIPS & BEANS
Tues VEGETABLE RISSOTO
Wed LENTIL or TOMATO SOUP
Thurs VEGETABLE KORMA CURRY
Fri MAC ‘n’ CHEESE

Vegan, egg free, dairy free and gluten free options always provided.

I receive many brochures and information leaflets regarding ‘canteen foods’ that include many articles, products, viewpoints and insights into foods being served in today’s school canteens.

It is amazing how much of them are pre packaged, frozen or simply junk food. As I read the articles, I realise how lucky my son was to have had his John Colet lunch packed full of fresh and healthy produce. This is, in effect, a ‘home cooked’ meal every day as opposed to the offerings in school canteens. Our fresh and dried fruit choices, hot meals with fresh sauces, fresh yoghurts and only white milk are what the profile documents are trying to highlight. We have been doing it for years! I hope your children understand and respect the choice you have made for them by introducing them to this remarkable school and its kitchen.

Please remember your plate, cup and bowl every day.

Donna Moor
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Categories: Lunch menus, John Colet

12
June
2015

On the vegetarian lunch menu this week...

Winter Warmers – SOUP

Mon

SAUCY PASTA
Tues

EGG FRIED RICE

Wed

PIZZA
Thurs

SUNSHINE THAI
Fri

CHIPS AND BEANS

Vegan, dairy free, egg free and gluten free options always provided.

Winter Warmers – SOUP
You can pass through Winter warmly by adding super foods and ‘nature’s remedies’ directly into your food. For example, add a touch of honey, red lentils or quinoa flakes to your root vegetable soups. Or you could add or swap celeriac into your potato-based soups and finish with fresh corn and herbs for colour and texture. You can also swap sour cream for pot-set natural yoghurt, or, my favourite, swap cream for coconut milk and make a spicy soup full of flu fighting spices such as chilli, garlic and ginger.

The best way to enjoy soup is to keep them healthy and hearty so you feel full and warm this winter.

Root vegetable soup
1 large onion
2 sticks celery
2 cloves garlic
Small knot of ginger
1 lrg sweet potato
1/2 pumpkin
1/2 head cauliflower
2 carrots
1/2 potatoes ( if desire)
Approx 1 ltr Vegetable stock
Salt
Pepper

To Serve:
Greek yoghurt & Chopped chives mixed.

1. Cook onions, celery, ginger & garlic until fragrant.
2. Roughly chop all other vegetables and place into mix. Stir through.
3. Cover vegetables with stock. If it doesn't completely cover top with more stock or water.
4. Slow boil the vegetable soup until tender.
5. Blend well. Taste and add salt and pepper to taste.
6. Serve with yoghurt and chives.

Donna Moor
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Categories: Lunch menus, John Colet

05
June
2015

On the vegetarian lunch menu this week...

Mon

PUBLIC HOLIDAY
Tues

VEGETABLE CHEESY RICE

Wed

SAUSAGE ROLLS
Thurs

MAC ‘N’ CHEESE
Fri

BEANS ON TOAST with SALAD
                        (or spicy beans)

Vegan, egg free, dairy free and gluten free options always provided.

Recently there have been excessive amounts of repeat students borrowing the school’s spare plates, bowls and cups. This is creating unnecessary washing up for the lunch ladies and holding them back on their duties. These bowls are there for the genuine ‘whoops’ moments we all have.
Students are required to bring their own plates, bowls and drinking cups to school everyday without reference to the menu. Please ensure that their bags are packed with the appropriate dinnerware next week and for the rest of the year.
Thank you

Donna Moor
Chef

Categories: Lunch menus, John Colet

28
May
2015

On the vegetarian lunch menu this week...

Mon

PAD THAI NOODLES
(or squiggly noodles)
Tues

SOUP & SOLDIERS

Wed

PASTA
Thurs

BBQ (Breezeway Lunch)
Fri

PIZZA PUFFS

Vegan, egg free, dairy free and gluten free options always provided.

Food Focus: Eggs
Eggs are a vegetarian’s protein dream. They are nutritious and provide a useful amount of iron, zinc, folate, Vitamin A, iodine and omega 3 fatty acids for the growing child.

The humble egg can be used in a number of ways to suit most palates. At John Colet we use eggs in our famously delicious egg salad, vegetable bakes, omelette in fried rice and Pad Thai, in lentil burger patties, as a thickener in pasta sauces and sometimes simply boiled as it is.

THANK YOU again to everyone who courageously helped out in the kitchen over the School Open Day. If anyone wants to volunteer their intention to help next year (even for 1 hour) please e-mail me directly. Your help will be gratefully accepted.

Donna Moor
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Categories: Lunch menus, John Colet

22
May
2015

On the vegetarian lunch menu this week...

Mon

TOMATO & CHEESE SANDWICHES
Tues

'HOT DOGS'

Wed

‘BEEF’ TACOS
Thurs

GNOCCHI NAPOLI

Fri

EGG & VEGETABLE RICE

Vegan, egg free, gluten free and dairy free options always provided.

Thank you to all of the lovely lunch ladies who helped tirelessly through the week coming up to and including the weekend of Open Day. Another heart felt thank you to the parents who e-mailed me to offer help and to those who simply dropped in to lend a hand…. and to those I dragged in against their will whilst they were harmlessly wondering by. Thank you all!


We hope you all enjoy your lunch, your preserves and your take-away’s from the MacLaren Dining Hall at Open Day.

 
Donna Moor
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Categories: Lunch menus, John Colet

08
May
2015

On the vegetarian lunch menu this week...

Mon

POTATO & LEEK SOUP
Tues

THAI RICE

Wed

MAC ‘N’ CHEESE
Thurs

NACHOS

Fri

'HOT DOGS'

Vegan, dairy free, gluten free and egg free options provided

Thank you all for your generous donations of screw top jars. Please keep them coming. We are still in great need of the smaller jars (250ml-350ml size) if you have any. These will be for you to purchase jars of homemade all natural and gluten free pasta sauces, marinated ‘labne’ yoghurt cheese and sweet mango chutney at our Open Day on Sunday 24th May.

With this cold weather upon us the menu is getting heartier and warmer to suit the growing appetites of the students. We will be moving into the root and cruciferous vegetable, citrus, apples, pears and other pome fruits that are fresh and plentiful in winter.

Remember; when you change your cooking techniques going into the colder months don’t increase your portion size. This will help maintain your natural weight and reduce the spring diets.


Eat well,

Donna Moor
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Categories: Lunch menus, John Colet

01
May
2015

On the vegetarian lunch menu this week...

Mon

STUFFED POTATO SKINS
Tues

PUMPKIN SOUP

Wed

CURRY & RICE
Thurs

MAC ‘N’ CHEESE

Fri

TOFU FRIED RICE

Vegan, dairy free, gluten free and egg free options always provided.

Next on our list of great endeavours in the kitchen is preparing for the school Open Day on Sunday 24th May.

We are asking for screw top glass jar donations. I am particularly looking for 250 gr, 500gr, 700gr (passata jars) and 300gr Dorito jars. Preferably I would like these with all labels removed – please.
 
You can look forward to purchasing jars of homemade all natural and gluten free pasta sauces, marinated labne cheese and sweet mango chutney.
 
Donated jars can be left on the kitchen bench, in the office or with your class teacher.
 
We will also be serving our famous sausage rolls, salad rolls, nachos and hot dogs in the Hall all day from 10.30am and the delicious curries from 11.30am. For the early risers, there will be tea and coffee + cupcake/slice for only a $2 gold coin from about 8am.
 
And for our greatest supporters we will have take-home curry packs for sale at the end of the day. They will be freshly made so they can go into the freezer or eaten over the next few evenings. Please support your children, your school and your kitchen.


Eat well,
Donna Moor
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Categories: Lunch menus, John Colet

24
April
2015

On the vegetarian lunch menu this week

Mon

CHIPS AND BEANS
Tues

PASTA NAPOLI

Wed

GNOCCHI
Thurs

RISOTTO

Fri

CHEESE AND SALAD ROLLS

Vegan, dairy free, gluten free and egg free options provided.

Due to the weather we have had intermittent power or none at all in the kitchen.  This prevented our ability to function properly and safely.  We will be in business as usual in Week 2 so long as the power remains on!

Eat well,
Donna Moor
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Categories: Lunch menus, John Colet

20
April
2015

On the vegetarian lunch menu this week...

Mon

PUPIL FREE DAY
Tues

CHIPS AND BEANS

Wed

FRIED RICE WITH TOFU
Thurs

GNOCCHI

Fri

NACHOS

Vegan, egg-free, daiy free and gluten free options provided. 

The new season is well upon us now and with that comes the great winter fruits and vegetables that supply us with the vitamins and minerals needed to get us through the colder months.

Here in the kitchen we are always looking for new dishes and inspiration by the freshest foods Mother Nature offers us. We love to serve the best foods to maintain health and wellbeing, which aid in the nutritional support of our students. We will be watching all our nutritional needs with specific care taken over our vitamins B and C intake over term 2.

We are still searching for parents and carers to offer their assistance in the kitchen. In the past we have always had parents come and help out on occasion when others have been ill or have sick children at home. This experience also enlightens you to the enormity of the job at hand and also that your children are being well cared for. This is how I found myself in this position, simply helping out when I could.

It is only 5hrs in school times. Experience is not required. You may volunteer or be paid.

Eat well,

Donna Moor
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Categories: Lunch menus, John Colet

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