enrol details
02
June
2017

On the vegetarian lunch menu this week...

Mon

SPINACH & CHEESE AGNOLOTTI
Tues

FRIED RICE
with Asian greens and sweet corn
Wed

MEXICAN BOATS
Thurs

SWEET POTATO & LENTIL SOUP
Dessert: Pineapple ‘fruit fool’
Fri

SAUCY PASTA

I have been recently working on some food tricks to keep me fit over the winter. Most of you know that I am a devout gym junky and I spend a great deal of time on recipes for the children to balance their macro nutrients and lower salt and sugar consumptions.

Here are a few ‘swaps’ we can all make for healthier choices:

  1. SWAP - store bought pasta sauce for home made.
  2. SWAP – flavoured yoghurt for plain + fruit.
  3. SWAP – tomato sauce for caramelised onions, or use your home-made pasta sauce instead!!
  4. SWAP – store bought granola for rolled oats, fruits and nuts (of your choice).
  5. SWAP – ice cream with frozen fruits and yoghurt (blended) to make home-made soft serve.
  6. SWAP – store bought muesli bars with almonds, or make your own.
These few swaps will save you massive amounts of calories in sugar, drastically reduce salt intake, enhance your taste buds and set your body up for easier absorption of the all-important macro nutrients in foods.

It would be a sad waste of an opportunity to eat badly!
Donna Moor
Head of Kitchen

Categories: Lunch menus, John Colet