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Lunch menus

04
March
2016

On the vegetarian lunch menu this week...

Mon

CHEESY RICE

Tues

PENNE ARRABIATA

Wed

ROASTED VEGETABLE SOUP

Thurs

CURRY AND RICE

Fri

SALAD WRAPS

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

In Australia, we fall very short on the consumption of fibre rich legumes such as beans and lentils. It is reported that as many as 3 out of 4 people don’t eat enough of them.
Beans, lentils, chickpeas etc bulk out many delicious meals and add to the satiety of the dish. These delicious little devils can also help reduce blood pressure and are counted as 1 of your 5 vegetables per day.

At John Colet we
•    add red lentils to a blended soup.
•    combine chickpeas or green lentils with a salad of beetroot, avocado and rocket.

To improve your consumption of fibre, simply add some kidney beans to your next Mexican fiesta or, my favourite, add green lentils to cottage cheese/hummus cream with salad in a barley wrap.

Eat Well
Donna Moor
Head of Kitchen

Categories: Lunch menus, John Colet

26
February
2016

On the vegetarian lunch menu this week...

Mon

CHA KWE TEOH
Tues

SAVOURY RICE

Wed

PIZZA

Thurs

CHIPS & BEANS
Fri

CHEESE TOMATO & LETTUCE ROLLS

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

We were not born with food cravings; they are long term eating patterns that make solid pathways in our brains as we grow. Any habits are hard to change but it is possible to retrain our brains to follow a better path. It is just like learning to walk after falling down 1000 times as an infant.
If we teach our children from an early age to eat on the 80%-20% rule of 'Good' vs.'Bad' they will have an easier time when food choices become their own.
Start with tantalising aromas in your kitchen and an honest smile of how great dinner will be. The sense of smell will drive the sense of taste.
Never forget, at every opportunity let your kids help with the preparation of any meal.

Eat Well
Donna Moor
Head of Kitchen



 

Categories: Lunch menus, John Colet

19
February
2016

On the vegetarian lunch menu this week...

Mon

NASI GORENG AND ASIAN GREENS

Tues

GNOCCHI AMATRICIANA

Wed

SOUP AND GARLIC BREAD (Primary students please bring a packed lunch for swimming carnival)

Thurs

EGG SALAD ROLLS

Fri

SPAGHETTI BOLOGNESE

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

The food bank report of 2015, ‘Hunger in the Classroom’, suggests that students that do NOT eat a well-balanced breakfast can lose as much as 2+ hours of learning time every day.
The other thing we find is that most people believe that breakfast is a quick small meal that is eaten on the run. It is not. It should be the largest meal of the day.
Try these suggestions to keep your kids going-

  1. 1-2 eggs, scrambled with any vegetable they will eat (eg mushroom and tomato) or tofu, on wholegrain toast + a small piece of fruit with natural yoghurt.
  2. 1 Weetbix with milk and ½ banana + a boiled egg with soldiers.
  3. Muesli with fresh berries and yoghurt- prepared the night before.

Points to remember-

  • For any non-vegetarians, adding in or swapping lean breakfast protein is another alternative.
  • You can also prepare breakfast the night before, ready for heating.
  • If you must eat and run, grab an apple and a prepared protein toastie in a napkin, or the above muesli, and fly.

Eat Well
Donna Moor
Head of Kitchen
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Categories: Lunch menus, John Colet

12
February
2016

On the vegetarian lunch menu this week...

Mon

SUNSHINE THAI

Tues

CHEESE TOASTIES + ‘CUPPA TOM’

Wed

MEXICAN 'MEAT' PIES

Thurs

ROASTED VEGETABLES
(with chickpea mixed salad)

Fri

PASTA FLORENTINE

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

There are many mixed messages today about nutrition and portion control, of which many fly in the face of reason.  I suggest following this simple plate portion when balancing your next meal...

  1. For a child 1/3 protein, 1/3 carbohydrates & 1/3 vegetables.
  2. For an adult it is ¼ protein, ¼ carbohydrates and ½ vegetables.

    All of this on a plate about the size of one's head!


Eat Well
Donna Moor
Head of Kitchen
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Categories: Lunch menus, John Colet

05
February
2016

On the vegetarian lunch menu this week...

Mon

CHEESY TOMATO AND LETTUCE SANDWICHES (with mixed fruit yoghurt)

Tues

BAKED RISOTTO

Wed

'SAUSAGE' ROLLS
Thurs

SAUCY PASTA

Fri

PUMPKIN SOUP AND SOLDIERS

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

As we are still grabbing every last ounce out of the summer warmth it may be time to start thinking of things to do with the relatively low price of great summer fruits before the autumn hits.
Making popsicles is a great way to use up ready to eat (but no one is) fruit. Try;

  • Layer two or more different fruits with a layer of yoghurt.
  • Blend fruits with yoghurt or leftover bits of ice cream from the tubs. Whose house doesn’t have this?
  • Mix fruit with cold fruit tea (a favourite cooling popsicle amongst the grown ups).
  • Or simply make a little jam or bottle some great stone fruits.
 Eat Well
Donna Moor
Head of Kitchen
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Categories: Lunch menus, John Colet

29
January
2016

On the vegetarian lunch menu this week...

Mon

CHIPS AND BEANS
Tues

PAD THAI
Wed

HOT DOGS

Thurs

MAC N' CHEESE

Fri

GNOCCHI

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

One of my favourite foods at the moment is the ‘kumara’ or the sweet potato. Not to be too closely associated with the white potato, the kumara is a starch root vegetable native to South America. The kumara also comes in white, orange and purple varieties, and derives its flavour from the enzyme that converts starches into sugar. These wonderful hearty vegetables are high in potassium, iron, fibre, beta-carotene and vitamin A, B6, C, E & folate.

So if you are someone who drops fruit from your diet when ‘dieting’ then always add in kumara - you will lower your GI whilst sustaining your vitamins and minerals that you lose from this practice.

TIP: bake the kumara with the skin on (and eat it) because this is where the majority of the fibre is and it is delicious!

Eat Well
Donna Moor
Head of Kitchen
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Categories: Lunch menus, John Colet

20
November
2015

On the vegetarian lunch menu this week...

Mon

CHIPS AND BEANS

Tues

GNOCCHI

Wed

HOT DOGS
(Xmas picnic, BREEZEWAY)

Thurs

PICNIC DAY
(PACKED LUNCH- Clifton Gardens)

Fri

CHEESY VEGETABLE RISOTTO
(with garlic bread)

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

EXPRESSIONS OF INTEREST FOR NEXT YEAR

It is that time of year when we ask for expressions of interest in working in the kitchen next year. Each year families leave the school and some vacancies open.

So if you have a little time and would like to help out and see your kids in action please let me know. We are always happy to see interested parents involved in daily school life.

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.


Donna Moor



Categories: Lunch menus, John Colet

13
November
2015

On the vegetarian lunch menu this week...

Mon

PASTA FLORENTINE
Tues

VEGEABLE BIRYANI

Wed

PIZZA
Thurs

SALAD ROLLS
Fri

NACHOS

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

The benefits of the simple everyday 'super foods' are the cornerstones of a balanced, easier life around food.

The lettuce, tomato, carrot, kidney bean, eggs, multigrain breads and yoghurt are some of the simplest and yet richest foods you really can't eat enough of.

So stop sweating the big stuff, stop keeping up with the super food fads and go back to the basics. With a couple of boiled eggs, a green salad with a handful of beans over the top and you have a great meal that can be eaten any time of the day.

Eat Easy
Donna

Categories: Lunch menus, John Colet

06
November
2015

On the vegetarian lunch menu this week...

Mon

MAC'N CHEESE

Tues

EGG SALAD ROLLS

Wed

TOMATO AND VEGETABLE RISOTTO

Thurs

PAD THAI NOODLES
Fri

CHEESY BEANS ON TOAST

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

As many of you know one our favourite meals is our JCS Saucy Pasta. It may look like tomato sauce on pasta - but you would be mistaken. The sauce is comprised of a whopping 10 vegetables, red lentils, fresh herbs and spices. 
 
Recipe for Saucy Pasta
2 cans of tinned diced tomatoes 
2 onions, dices
2 stalks of celery 
1/2 sml head broccoli (5-6 florets)
5-6 florets of cauliflower 
1/4 cup peas or beans
1/4 cup of corn
1 zucchini
1 carrots
1 cup mushrooms
1/3 cup red lentils 
5-6 cloves garlic
2 heaped tablespoons of tomato paste. 
Oregano, parsley, basil, chili flakes to taste
Salt and pepper to taste. 
 
Dice all vegetables roughly. 
Cook onions, celery and carrots until tender. 
Add in garlic, herbs, paste, S&P and fry for 1 minute.
Add in all other vegetables and lentil with the tinned tomatoes. Add in 1/4 cup of water at any time if moisture is needed. 
Cook for about 20 mins until vegetables and lentils are soft. 
Blend with a stick blender, letting sauce down with water to your desired thickness. 
 
Serve with pasta. 
Note- add spinach to make it a Florentine sauce. 
 
This along with the pasta and cheese make for a high fiber and protein meal. 

Click here for the recipe for our vegetarian sausage rolls

Eat well
Donna Moor
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Categories: Lunch menus, John Colet

30
October
2015

On the vegetarian lunch menu this week...

Mon

SALAD WRAPS

Tues

SAVOURY RICE

Wed

'SAUSAGE' ROLLS

Thurs

CURRY AND RICE

Fri

PASTA FLORENTINE

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

Donna Moor has been on leave this week,.

Categories: Lunch menus, John Colet

23
October
2015

On the vegetarian lunch menu this week...

MEXICAN 'MEAT' PIES
PAD THAI or SQUIGGLY NOODLES
SPAGHETTI BOLOGNESE
CHIPS & BEANS
CHEESE, TOMATO & LETTUCE SANDWICHES

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

Dear Parents,
As it is primary’s Shakespeare week, please remember that, as in previous years, 
ALL PRIMARY STUDENTS are to bring a PACKED LUNCH from home EVERY DAY NEXT WEEK – Monday-Friday.

Many thanks
Donna Moor
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Categories: Lunch menus, John Colet

09
October
2015

On the vegetarian lunch menu this week...

Mon

BAKED ZUCCHINI RISOTTO
Tues

SALAD SANDWICHES                     (Shakespeare Breezeway)
Wed

CURRY & RICE

Thurs

MAC ‘N’ CHEESE

Fri

CHIPS & BEANS

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

There has been a great many students borrowing plates, bowls and cups at lunchtime. Please remember to pack these items daily. The school has a limited number and they are for genuine ‘Oops’ moments.

Eat well.

Donna Moor
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Categories: Lunch menus, John Colet

06
October
2015

On the vegetarian lunch menu this week...

Mon

PUBLIC HOLIDAY

Tues

TEACHER ONLY DAY

Wed

THAI NOODLES

Thurs

NACHOS
Fri

SAUCY PASTA

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

Calcium is a nutrient that is essential for growth and development, particularly in bones. Today a whopping 91% of women and girls still do not get enough calcium each day. Try these easy things to add more calcium to your day.

1.      Drink a cup of Milo each day, both Milo & milk are rich in calcium

2.      Top your breakfast cereal with a dollop of yoghurt and almonds

3.      Use ricotta cheese as a spread on grainy toast

4.      Add 30gr of hard cheese to your morning fruit


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

11
September
2015

On the vegetarian lunch menu this week...

Mon

THAI NOODLES
Tues

NACHOS

Wed

PIZZA PUFFS

Thurs

SALAD WRAPS

Fri

PASTA NAPOLI

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

In this, the last week of term, I have set the menu to give the children their favourites that they had missed in the past two weeks due to weather etc.

I would like to thank them for their resilience and gratitude to the unexpected changes which shows that our children are steady and thoughtful young people.

Happy holidays.

Donna Moor
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Categories: Lunch menus, John Colet

04
September
2015

On the vegetarian lunch menu this week...

Mon

THAI NOODLES

Tues

SPAGHETTI BOLOGNESE

Wed

CHIPS ‘n’ BEANS

Thurs

GNOCCHI

Fri

CHEESE TOASTIES

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

Studies have shown that if you are looking for a healthier meal plan the trick is to eat something crisp and healthy before you shop.

If you eat an apple before you do any shopping you are 25% more likely to buy more fresh fruit and vegetables and less likely to be drawn into the dreaded ‘centre isles’.

There you have it – the humble apple (in season right now) saves the day again.

Eat well

Donna Moor
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Categories: Lunch menus, John Colet

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