salads in hot season

Due to the heat and all the ppl coming and going, mid April I find it hard to cook and eat. This year I had salad ingredients in the fridge. It was all ready to go, quick to make a yummy healthy cool meal with amost no washing up, and the toddler could eat it before I added the nuts and dressing. I bought all salad veg i really like, including ones that are harder to find/have to get at the supermarket, plus walnuts and chic peas, and wholemeal pasta. Aso had some fresh herbs chopped up and various things for dressings including sesame oil, oive oil vin, lime juice, other dried herbs, pepper etc salt etc etc, so it turned out to be a bit different each time but always with vitamins and protein.

Toddler hot season lunch made ahead of time

Pumpkin and chopstick veg with sunflower seeds and bal vin honey dressing. Pasta. Chickpeas

Pasta, egg, pumpkin, red caps., cucumber, olives, pesto (the sunflower recipe elsewhere on this blog)

Scrabled/fried egg with chives, noodles, grated carrot, cucmber and caps

j

Stir fried noodles

Gingerbread in the toaster oven

Balls this size took about 10 min

flour 1 cup

quater teaspponn bi carb

half table spoon ground ginger

then add half cup firmly packed brown cane sugar 

and then about 75g butter

and then half a beaten egg (i put the other half in the pancake batter)

i put it in glad wrap in the fridge for about half hour, then cooked one lot, then another lot, that was yesterday, will probs cook the last bit today