Marta takes on the challenge: rethinking the lunchbox for a week. No sandwiches, but homemade lunches, with leftovers from meals (no waste!) with healthy ingredients and bursting with energy. It’s all a matter of being smart, and of organization.

Who is Marta?

A big consumer of hummus first and foremost! Marta Majewska is 37 and mother of Fer. Self-made girlboss, and author of the blog ‘Everyday Marta‘ and several books. Add to that a talent for culinary and lifestyle photography, and a true passion for healthy cooking!

 

 

 

What would it be like to go a week without a trace of bread in the eponymous box? I tested it for you!

Saturday: shopping

“I do the shopping in the supermarket with my son Fer, and I let him choose what he likes. Of course not in the entire store, but between carrots and radishes, pita or tortilla … In less than 30 minutes our mission is accomplished and our shopping cart is filled with vegetables, light proteins, and especially slow sugars. Goal for the whole week: prepare as much as possible in the evening and spend no more than 15 minutes in the morning on our lunch boxes.”

Sunday: I look ahead smartly

“I ask my son what he wants for breakfast. Pancakes, almost always pancakes! This Sunday morning I make a double portion of batter, half of which I bake as breakfast pancakes: nice and sweet, which my little man devours with date syrup. The rest of the batter goes in a sealable box in the fridge until the next day. I’m going to bake those with vegetables, that’s healthy and tasty. Pancakes with spinach are delicious, as are those with carrots and zucchini. While I’m at it, I also make a dip sauce with cheese and cream. That is already ready in a box, in the lunch box.”

Pancakes are often a star ingredient in our lunch boxes. With the batter from the fridge, it takes the baker 10 minutes at most.

Pancakes with vegetables

4 persons – preparation 10 min + cooking 15 min

1/2 courgette
2 carrots
1 egg
150 g flour
200 ml milk
3 tbsp olive oil

for the dip
40 g fresh cheese with herbs (e.g. Philadelphia)
2 tbsp sour cream
1 tsp fine herb mix

  1. Cut the courgette and carrots into small cubes and place them in the blender bowl. Chop them finely, add the egg, flour and milk and mix until smooth.
  2. 2.Heat the olive oil in a frying pan. Pour about a ladle of batter into it and let the pancake fry on both sides until golden brown. Continue making pancakes until all the batter is used up.
  3. Mix the cheese with the sour cream and the herb mix in a bowl. Place everything in the lunch box.

 

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