Home Schooling... BAH! Our thoughts and hearts go out to all the mums and dads and carers bunkering down for another period of home schooling.
Don't forget we have 2 zoom group training sessions a day and a video library full of home workouts to help you break the day and up give the kids a change of state.
Also, here's an easy-peasy and heathy lunch recipe that you can pre-prepare and serve for a couple of days at home. Get the kids involved in this one and let us know how it tastes!
INGREDIENTS:
1/3 cup (185g) Woolworths Select brown rice
1 sheet Obento Japanese Yaki Nori For Sushi
1/2 tin woolworths yellowfin tuna in oil
1/8 continental cucumber
113g apple puree, for snacks
1/5 capsicum (50g) Capsicum Red, for snacks
1/2 stick celery (32.5g) Celery, for snacks
40g hillview cheese block, for snacks
1 egg Woolworths Select Free range eggs, for snacks
METHOD:
1. Place 1/3 cup (185g) brown rice in a saucepan with 1 cup cold water and bring to the boil over high heat. 2. Reduce heat to very low, cover and simmer for 25-30 minutes or until water is absorbed and rice is tender. Remove from heat, cover and set aside for 5 minutes to steam. Remove lid and set aside to cool completely. 3. Place 1 sheet obento japanese yaki nori for sushi, shiny-side down, on a bamboo mat. Dip hands in cold water. Spread rice evenly over bottom two-thirds of nori, leaving a small border around the edge. 4. Place 1/2 can yellowfin tuna, drained, flaked, along the middle of rice and top with 1/8 continental cucumber cut into 4 batons. Lift end of the mat closest to you, roll it over the ingredients to enclose. 5. Cut into 6 pieces and cover in plastic wrap. Pack next to frozen drink or cool brick in lunch box to keep cool. note: sushi rice can be made the night before. snack 1: serve with organic purée apple. smack 2: cut cheese into sticks and serve with red capsicum and celery sticks snack 3: hard boil and peel an egg.