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Lunch menus

15
November
2013

Keep calm and carry on to Christmas

Mon

SAUCY PASTA          

Tues

NACHO/BURITTO

Weds

VEGETABLE DHAL (GUEST CHEF)

Thurs

ROASTED VEGETABLES

Fri

EGG FRIED RICE

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


There are only about 2 weeks left before the summer holidays are upon us, so don’t forget the importance of sleep and water for you and particularly your children. We cannot ‘catch up’ on sleep as many people think. Once it is lost, it’s lost forever. So as the Christmas and the end of year parties start, remember to drink that H2O to help rid your body of over indulgence and get the kids to bed near their regular bedtime. You will be the better for it as their mood and energy levels will be calmer and steady.




If you would like to help out in the kitchen next year, even if it is ‘on call’ for those just in case days, share a shift or have a regular working day please don’t hesitate to contact me on This email address is being protected from spambots. You need JavaScript enabled to view it. We have only 1 more position to fill, so don’t delay.



Eat well
Donna

Categories: Lunch menus, John Colet

08
November
2013

On the vegetarian lunch menu this week



Mon

SUNSHINE THAI & RICE    

Tues

SPORTS CARNIVAL

Weds

VEGETABLE SOY NOODLES

Thurs

MARGARITA PIZZA

Fri

GNOCCHI

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

Categories: Lunch menus, John Colet

01
November
2013

What vegetarian lunches do 11 year olds like best?

Mon

‘BEEF NACHOS’

(with sour cream and salsa)

Tues

SAUSAGE ROLLS

Weds

AMERICAN 'HOT DOGS'

(with mustard, sauce and cheese)

Thurs

MEXICAN FRIED RICE

Fri

GNOCCHI DELA CASA

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

This week’s lunches are at the request of the outgoing year 6 class! They also really wanted pizza, but as they are on a ‘Bushwalk’ we have deferred it to next week.
The infants have been exceptionally accommodating to the primary Shakespeare festival with all its performances. The Benefactor lunches (formerly known as the ‘Breezeway Lunch’) were great fun and the children rallied beautifully to assist their peers.
We hope the rest of the school enjoys the year 6 favourites.
Eat well
Donna

Categories: Lunch menus, John Colet

25
October
2013

On the vegetarian lunch menu this week



Mon

HOT DOGS     ‘Benefactor’s Lunch’

Tues

SAUCY PASTA ‘Benefactor’s Lunch’

Weds

CHIPS AND BEANS

Thurs

ASIAN FRIED RICE

Fri

NOODLES

Gluten, dairy, egg free and vegan options provided.


ALL PRIMARY STUDENTS ARE TO BRING A PACKED LUNCH EVERYDAY (WEEK 4) DUE TO SHAKESPEARE REHEARSALS AND PERFORMANCES




Categories: Lunch menus, John Colet

18
October
2013

On the vegetarian lunch menu this week

Avoid dehydration in the heat



Mon

SALAD ROLLS served in the breezeway

Tues

SUNSHINE THAI

Weds

PUMPKIN SOUP

Thurs

NACHOS

Fri

PASTA BOLOGNESE

Gluten, dairy and egg free and vegan options always provided.
The heat and summer is coming very fast this year so don't forget to increase your child's water consumption.
Children generally don't like chugging down glass after glass of water, so try adding some fresh mandarin pieces, cucumber slices, apple and mint or lemon for those who like it tart. This makes for a drink and a snack all in one. Not to mention it packs in more vitamins with a great taste.
And for the parent’s benefit, water helps after a heavy night and aids in detoxifying your body to reduce bloating and headaches.
Drink well
Donna Moor

Categories: Lunch menus, John Colet

11
October
2013

On the vegetarian lunch menu this week

 

Mon

ROASTED VEGETABLES & BEANS

Tues

CHEESY RICE

Weds

SAUSAGE ROLLS

Thurs

SQUIGGLY NOODLES

Fri

POTATO & LEEK SOUP

Gluten, egg and dairy free and vegan options always provided.

Categories: Lunch menus, John Colet

08
October
2013

On the vegetarian lunch menu this week

Could you keep up in our kitchen?

Mon

PUBLIC HOLIDAY

Tues

CURRY

Weds

MEXICAN

Thurs

SAUCY PASTA

Fri

EGG & VEGIE FRIED RICE

Gluten, dairy, egg free and vegan options always provided

EXPRESSIONS OF INTEREST FOR NEXT YEAR
It is that time of year when we ask Mums and Dads to give us an expression of interest in working in the kitchen next year. Each year families leave the school and some vacancies open. It is busy and hard work but it is a very rewarding position where you get to invest in your children’s health and respect the work that all the staff at John Colet does for each and every student here.
It is a paid position, 5 hours per day (within school hours). If you have any interest in working in this busy but very entertaining environment please email me on This email address is being protected from spambots. You need JavaScript enabled to view it.


Eat well
Donna Moor

Categories: Lunch menus, John Colet

13
September
2013

Always have a 'Plan B' in the kitchen!

On the vegetarian menu this week...

 

Mon

HAWAIAN RICE

Tues

GNOCCHI

Weds

SUNSHINE THAI AND RICE

Thurs

PASTA BOLOGNESE

Fri

NACHOS


Welcome to the last week of term 3. Last week we had a few problems with our combi-oven, so if your child came home and told you they had something other than the menu – they were right. As in any working kitchen we sometimes are held to ransom by dysfunctional appliances. In saying this we always have up to 3 exchange choices in stock at anytime to make sure your children are always served a wonderful meal, these meals also double in case of emergencies or sickness. So please remember we write a ‘menu plan’ every week and your children will receive a meal every day.
The garlic bread and hot dogs were a smashing success with all of the children. There are some really great attempts at all of the lunches by all of the children. We also see so many of them releasing their ‘fussy’ - great job to every student.
Eat well
Donna Moor

Categories: Lunch menus, John Colet

06
September
2013

Trying new menus while half the school's away

On the John Colet School menu this week...

 

Mon

HAWAIAN FRIED RICE

Tues

'SAUSAGE' ROLLS

Weds

CHEESY HOTDOGS

Thurs

VEGIE PIE

Fri

MIXED POTATO BAKE

Gluten, dairy, and egg free and vegan options always availble.

By special request, we are having another vegetarian sausage roll day next week. Some of the ‘happy campers’ think they need a ‘last supper’ before camp food! I’ll take the compliment!
On Wednesday, we say goodbye to primary students who are heading off to camp. Have fun and remember how good you have it here at school.
Due to the reduced numbers, we will also be trying out some new menu ideas to track the logistics and quantities needed to serve the whole school. We are also trying a few new twists on old favourites.
This week, I would like to remind everyone about the importance of a healthy morning tea. A morning tea is a food break that should comprise of fruits/vegetables, low fat dips and some whole wheat/grain crackers or even bread for the very active.
The foods should be enjoyable and fun so the children will eat them. This helps control the insulin response and aids in focused learning.

Eat Well
Donna

Categories: Lunch menus, John Colet

28
August
2013

Getting children to eat vegetables

Persistence is crucial!

On the Lunch menu this week...

Mon

NACHOS/BURITTOS

Tues

SAUCY PASTA

Weds

PUMPKIN SOUP (with cheesy soldiers)

Thurs

SOY NOODLES
Fri

GNOCCHI FLORENTINE

Gluten free, dairy free, egg free and vegan options always offered.

We are currently in the middle of ‘Fruit and Veg Month 2013’, which runs from 26th of August – 20th September 2013.
I would like to take this opportunity to promote the healthy eating of vegetables that we do daily at John Colet School. I write these blogs to help teach students and their families about the benefits of fruits, vegetables and their nutritional value in everyday living.
Our aim is to get children excited about eating these food groups.

We try ‘variations on a theme’ to see if there is something we can get them to love, eat and enjoy. A great example of this is the current nacho recipe that took an entire year to perfect to the students’ exacting tastes and has now become one of their favourites.
It seems that persistence pays, so try something different and add in more vegetables and fruits to every meal. The rewards are well worth it!

Eat well
Donna Moor

Categories: Lunch menus, John Colet

23
August
2013

Five simple ways to a healthier lifestyle

On the lunch menu this week

 

Mon

SWEET POTATO MAC ‘N’ CHEESE

Tues

CORN & VEGIE FRIED RICE

Weds

EGG SALAD ROLLS

Thurs

VEGETABLE CURRY & RICE

Fri

SQUIGGLY VEGIE NOODLES

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

You are well on your way to a healthy life with a balance of good food and physical activity. Easy to say, sometimes hard to stomach!

A busy life of work and family can sometimes make it hard or even seemingly impossible to find time for physical activity. We can also slip into ‘easy prepare’ foods, take-away and then spending what little time we have in front of a TV or computer.

Let’s try to curb these bad behaviours and set good examples to our children and stand up for their health…and yours.

Short term goals like a little weight loss, eat 1 more cooked meal at home per week, reduce the quantity of morning and afternoon teas, 1 more exercise class or morning walk per day will make a huge difference to yours and your children’s life.

Here are 5 simple ways for your family to lead a healthy lifestyle and get back on track:

1. Get active each day

2. Choose water as a drink

3. Eat more fruits and vegetables 

4. Switch off the screen!!

5. Eat fewer snacks and make healthier alternatives. 

Eat well

Donna Moor

Categories: Lunch menus, John Colet

16
August
2013

How many vegetables eaten in a week?

On the school menu this week...

Mon THAI VEGIE & RICE
Tues SAUCY PASTA
Weds SWEET POTATO & LEEK SOUP
Thurs PIZZA
Fri PAELLA
Gluten free, dairy free, egg free and vegan options provided each day too.

Another important ethos of the John Colet School, which is well and truly a part of how we run the kitchen, is simply ‘doing no harm’. This is one of the many reasons we are vegetarian. It is also the reason why we try so hard to support and protect children with allergies. Last week we consumed a tremendous amount of food and today we will focus on the important fruits and vegetables. It is very pleasing to note that the addition of carrot to the fruit platter has been a great success.

Here is a list of just fruits and vegetables we consumed last week:
18 lettuce heads
12kgs of fresh tomatoes
10kgs of fresh cucumbers
6kgs fresh capsicums
5 fresh celery heads
12kgs of fresh zucchini
30kgs fresh carrots
5kgs fresh potatoes
5kgs fresh sweet potatoes
20kgs fresh onions
60kgs fresh watermelons
80 fresh oranges
60 fresh apples
15kgs tinned tomatoes
6kgs sultanas
Eat well,
Donna Moor

Categories: Lunch menus, John Colet

02
August
2013

Providing protein for growing children

On the school lunch menu this week...

Mon

Vegetables and beans

Tues

Asian rice with green veg

Weds

Pasta Bolognese

Thurs

Nachos

Fri

Lentil/tomato soup

Dairy, egg, lactose, gluten and wheat free and vegan options provided daily.

There have been some interesting developments in the topic of protein.
Diseases such as osteoporosis, kidney disease, calcium stones and cancers are associated with a high animal protein diet. The current direction is to obtain more plant protein by eating a varied diet of beans, lentils, grains and vegetables as they all contain the amino acids needed to build muscles.
Unlike animal proteins, plant proteins have a protective property due to their monounsaturated nature. Proteins are in all foods including pasta, rice, bread, milk, cheese, vegetables, legumes and yoghurts, to mention a few we use each week at John Colet School.
The average daily requirement of protein for 7-14yr old children is 0.9grams per kg of body weight. For example the largest 12yr old primary school student, weighing 40kg, would need 36grams of protein per day over all 5 meals, of which lunch is just one. So each meal should have approx. 7.5grams.
For some interesting information here are the protein levels in a few of our favourite foods,
1. Salad rolls - 8grs of protein
2. Saucy pasta - 8.5grs; Pasta Bolognese – 11.4grs
3. Nachos - 11.8grs
4. Sausage rolls - 12.4grs
In addition, the students are regularly offered milk (7grs/cup), yoghurt (10gr/100gr) and bread and butter (11.8gr/100gr).
Our weekly menu may read simply but that is pure 'marketing'. For instance, if I wrote chickpea and cottage cheese rolls (sausage rolls), red lentil and mixed vegetable pasta (saucy pasta) or mixed beans, lentils and vegetable stew (nachos) the children may not be as happy to eat it!!
With great pride, we deliver a balanced and healthy vegetarian meal on the budget we have every day.
Donna Moor
Fresh-fruit-and-veg-provided-daily-to-primary-school-students-at-John-Colet-School
Fruit and veg platters like this are also provided each day at lunch.

Categories: Lunch menus, John Colet

26
July
2013

From the John Colet School lunch kitchen

On the school lunch menu this week...

 

Mon

SOUP (with croutons)

Tues

FRIED RICE

Weds

SAUCY PASTA

Thurs

EGG & SALAD ROLLS

Fri

SUNSHINE VEGETABLES

Dairy, egg, lactose, gluten and wheat free and vegan options provided daily.

This coming week we will be remembering simplicity and service. It is the beginning of the infant’s Shakespeare rehearsals, so on Thursday we will be venturing back to the ‘Outdoor Kitchen’ once again.
When we have ongoing changes like this it can sometimes be difficult, particularly for school children that are set into the usual daily routine. Returning to simplicity and making sure your friends, classmates, teachers and Lunch Ladies are enduring the changes without stress or difficulty is utmost in the ethos of JCS. It can also be a lot of fun!
Also please remember to send plates, bowls and cups to school every day, even when it is ‘outdoor kitchen’ days over the next two weeks.
Eat well, move more,
Donna Moor

Categories: Lunch menus, John Colet

19
July
2013

Seasonal eating to keep up your vitamin level

On the school lunch menu this week...

Mon

MEXICAN HOTPOT
(with rice and garlic fingers)
Tues

SAUSAGES ROLLS
Weds

WINTER VEGETABLE PILAF

Thurs

MOROCCAN VEGIE & BARLEY STEW
(with rice and yoghurt)
Fri

‘SAUSAGE’ BOLOGNESE
Dairy, egg, lactose, gluten and wheat free and vegan options provided daily.

This week has been a wonderfully warm and inviting week but it doesn't stop the cold and flu season being upon us. Remember that many ailments are controlled by diet and vigilance. These include type 2 diabetes, blood pressure and the common cold.
The Vitamins C, B and D are the most useful in the winter months to help prevent common colds and winter blues.
Eating seasonally helps a great deal with the general ‘human complaint’ that comes with winter. The earth gives us citrus – full of Vitamin C, cheese, eggs and fish etc for Vitamin B & D.
If you cannot always get to these foods, use a supplement such as Vitamin C that is needed for the body's immune system, Vitamin B keeps your energy up and nervous tension down and Vitamin D for muscles and cell development.

Eat well, move more
Donna Moor

Categories: Lunch menus, John Colet

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