Too busy to eat?
Eating well when you are on the run need not be a struggle, and we will show you how!
The On The Go Issue of The 4 Blades Magazine brings you 45+ beautiful food ideas for thermo mixers which are perfect for busy lifestyles.
To get a handy printable checklist of our recipes for this issue, click here.
We have 7 sections in this issue which guide you through all facets of eating on the go. We move through breakfast, lunch, dinner and kids lunch boxes all of which are easy to make, transport or eat on the go. The 7 sections are:
- Ready to Go Breakfasts
- Grab and Go Snacks
- One Handed Lunches
- Salads on the Run
- Little Lunchboxes
- Mix and Go
- Dinners to Go
With the Ready to Go Breakfast section you’ll be starting the day in the best possible way. All of these beautiful thermomix breakfasts are great for you to take with you when you are on the go. There are bars, balls and bites not to mention a summery chia pudding and overnight oats.
In the Grab & Go Snacks section we bring you a range of simple snacks that are great to have on hand for when you know you have to run out the door. There are sweet and savoury options, bars, biscuits and balls and some spectacular scones made easy in the thermomix.
In the One Handed Lunch section you’ll find some delicious recipes for when you are so busy you just cannot stop. There are bite sized hot foods, perfect nibbles, pizzas and sausage rolls with a twist.
In the Salads on the Run section you will find fresh and fantastic salads that are easy to transport. Colourful and interesting thermomix salad ideas to get your healthy on at lunch.
In the Little Lunchboxes section you will find some great nut-free thermomix lunchbox options for the kids (or the adults) to take for school lunches. Yummy rolls, easy bliss balls, cakes and muffins.
In the Mix and Go section you will find some super fast meals and treats that you can, well, mix and go. Including trail mix, dips and fun fruit ideas.
In the Dinners To Go section you will find super impressive hot thermomix dinners that you can reheat and enjoy. There are soups, curry and meat dishes.
Here are the recipes featured in this month’s issue:
ANZAC Slice
Balsamic Vinaigrette and Salad in a Jar
Banana Walnut Overnight Oats
Berrylicious Bliss Balls
Blueberry Cashew Whip
Carrot and Parsnip Soup
Cheese and Bacon Bread Rolls
Cheesy Broccoli Muffins
Cheesymite Scrolls
Chicken Thyme Spelt Sausage Rolls
Choc Butterscotch Trail Mix
Coconut & Cranberry Flapjacks
Colourful Squash and Lentil Salad
Coriander, Lemon & Lime Chicken Salad
Couscous Salad with Harissa Chicken
Cranberry Almond Muesli Bars
Cranberry Mandarin Muffins
Date and Oat Balls
Easy Muesli Bites
Feta and Walnut Meatballs
Fragrant Dahl with Chapatis
Gozleme with Spinach & Feta
Green Machine Salad
Hazelnut Cacao Nib Bliss Balls
Honey Oatie Bars
Indian Spiced Meatballs with Yoghurt Dip
Kumara Feta Basil Tart
Macadamia Fennel Dukkah
Mango Coconut Chia Pudding
Mild Chicken Curry
Mini Carrot Cakes
Mixed Herb Dip
Orange and Poppyseed Muffins
Peanut Butter Chocolate Smoothie
Peanut Chicken Noodles
Plum Compote
Pumpkin, Thyme and Goat’s Cheese Mini Quiches
Quinoa Roast Pumpkin Feta Bites with Coriander Mayo
Raspberry White Chocolate Scones
Raw Salted Macadamia Caramel Dip
Roasted Spiced Nuts
Rock Cakes
Sausage and Red Lentil Casserole
Strawberry Apple Salsa Three Ways
Tahini Biscuits
Tuna Salad on Baguettes
Ultimate On The Go Bolognese
Wholemeal English Muffin Pizzas
To get a handy printable checklist of our recipes for this issue, click here.
As with every issue, you can expect easy-to-follow recipe layouts, great pictures, dietary information made simple and navigating around the magazine is a breeze.
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