Cauliflower soup with leek and thyme

Cauliflower soup with leek and thymeCauliflower tastes so good, and cauliflower soup is even nicer. Cauliflower is in season late summer and autumn. A little crème fraîche rounds the soup off making it creamy.
This soup is quick every day food. If there is something left over it will keep in the fridge for a couple of days.
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Kale soup with egg

Kale soup with eggThis soup is mild in flavour and the egg increases the amount of protein in the meal, making it filling. Kale contains iron which is extra good for those not eating meat. When one has eaten this soup you can enjoy both the flavour and having been healthy.
Cooking time: 40 minutes including a long break.
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Cottage cheese frutti with vanilla

Cottage cheese and fruitCottage cheese frutti is a home made version of the sugar laden store bought versions. This one is sweetened with vanilla, a tsp honey and of course real fruit.
Double or triple the recipe if you like, it will keep in the fridge for a few days.
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Whole oats with lentils and halloumi

Whole oats with lentils and halloumiWhole oats are of course wholegrain and rich in fiber. They are also a good environmental choice since they can be grown locally.
To reduce the amount of fat in this dish, just use a little less halloumi.
Cooking time: 50 minutes, including a 15 minutes tea break. Quicker if you are using precooked lentils.
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Colourful beetroot salad with feta cheese and sunflower seeds

beetroots with feta cheese and sunflower seedsThis colourful salad can be eaten as a light lunch or as a side dish.
This salad will keep to the next day in the fridge, but is best eaten freshly made.
Cooking time: 1 hour, including 30 minutes boiling time.
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Green lentils spiked with rhubarb, spinach and ginger

rabarber-spenat-linser-sThis unusual combination actually works! The dish has a mild spicy flavour, perfect for the summer when both rhubarb and baby spinach are in season.
Any left overs? Throw them in your lunchbox the next day!
Cooking time: 50 minutes, including a 15 minutes tea break. Faster if you are using precooked lentils.
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Multi coloured stir fry

vegetarian stir fryA good piece of nutritional advice is to eat a vegetable of each colour. Then you’ll get all the vitamins, minerals and antioxidants you need. This dish really carries all colours: white, yellow, green, purple and red.
You can keep leftovers in the fridge for a day, but it tastes best if you eat it right away.
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Gnocchi with corn velouté and vegetables

Majsvelouté
Sweet corn veloutéGnocchi can be bought readymade, frozen or vaccum sealed, but the best gnocchi is homemade. A velouté is a sauce made of vegetable stock that works well for vegans. A corn velouté adds sweetness and goes well with the vegetables.
This dish is perfect to keep in the fridge for a few days or use for a real luxury lunch box.
Cooking time: 30 minutes, if using ready made gnocchi.
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Maria’s cottage cheese burgers with kidney beans, leek and parsley

Marias cottage cheese burgersThe best recipes are borrowed. I spotted a friend eating these burgers in her lunchbox and had to get the recipe. They are one of my favourites with a lot of flavourful nuances: leek, parsley, nutmeg and mustard.
Don’t kill these tasty burgers with ketchup! Instead, serve them with a fresh salad on the side. You can also deep freeze them for future needs.
Cooking time: 40 minutes, 20 minutes mixing, 5 minutes waiting and 15 minutes frying.
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Warm salad with lentils, pistachios, grapes and feta cheese

Green lentils with grapes and nuts A lukewarm salad good for both lunch and dinner, all year ’round.
Should there be some leftovers, it’s perfect for a lunchbox for tomorrow at work! Save the salad separately from the feta cheese, so you can warm the salad slightly and then sprinkle over the feta cheese.
Cooking time: 30 minutes if you use dried green lentils. 20 minutes if you buy precooked lentils or precook them yourself.
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