In this lunch is:
Salmon roll ups (see how to below)
Kale with garlic and shallots (how to below)
Banana bread (recipe link)
Greek yogurt in the PlanetBox tall dipper and raspberries
The Salmon roll ups:
1/2 cup flour
Mix egg add flour slowly whisking in add a little of the milk. Once all the flour is mixed in, add the rest of the milk, 1 tablespoon of olive oil and a pinch of salt. Leave alone for an hour before using. Heat a non stick frying pan and add a little butter and melt.
Pour in a 1/4 cup of mixture at a time and swirl round leave a minute then flip and cook a further minute. Place on parchment paper between creeps and cool.
Once cool spread with cream cheese (I used Philadelphia with chives)
Add a layer of smoked salmon Roll up sushi style and place in fridge for an hour. Cut into 1/2 inch slices
Curly Kale About 10g remove stems and rip up into small pieces.
Add 1 tablespoon olive oil and some salt and pepper toss
Chop a clove of garlic and A few small shallots and fry in olive oil.
Toss in kale and 1/2 cup water cover and cook for 5 minutes until kale is soft.
Serve straight away or cool for next day lunch.