Recipes for lunch boxes: pasta with datterini tomatoes and mozzarella and quick Fit Cake

THENGREDIENTS X 1 PORTION
For pasta:
60 g pasta (such as olive leaves, or pea pasta for the gluten-free version)
100 g datterini tomatoes
2-3 basil leaves
50 g lactose-free mozzarella (or vegetable)
1 teaspoon brown sugar
10 g extra virgin olive oil salt, pepper
For the cake:
4 tablespoons spelled or wheat flour (or gluten-free)
2 tablespoons of erythritol
1/3 teaspoon baking powder
1 tablespoon of seed oil
4 tablespoons of vegetable drink (or milk)
1 egg
3-4 strawberries cut into small pieces

Method

For pasta. Wash the dates and cut them in half lengthwise. Arrange them on a baking tray lined with baking paper and sprinkle them with a drizzle of oil, a pinch of salt and sugar. Bake at 150° C for about 30-40 minutesthen remove them from the oven and let them cool.

In the meantime cook the pasta al dente in plenty of lightly salted water. Drain it, pass it under cold water and add it to the datterini tomatoes and small pieces of basil. Season with salt and pepper, finally add the pieces of mozzarella.

For the cake. In a bowl put all the ingredients (except the strawberries) and mix with a spoon. Add the fruit and pour the mixture into a cup. Make sure the mixture does not exceed half of the cup. Cook in the microwave at 600 W for 4 minutes.

Lunch boxes

The daily diet saves our lives, but it can ruin it. And when we’re at work, it’s not at all easy to make a balanced, tailor-made meal.

We want to try with My snacks (Gribaudo)? It is a manual of many good, colorful recipes for the four seasons, with an eye to the right combinations and calories. Even for intolerant and vegans without appeal.

The décor idea

Lunch and snack à porter. Together in an essential lunch box, with balanced recipes, respectful of the new dictates of healthy eating. The color of the ingredients plays its part, not just to tempt you.

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