Gæsteblogger: @vedbordet.dk

Guest blogger: @vedbordet.dk

Jul 30, 2020Yummii Yummii

The holidays are coming to an end and it's time to make the inevitable packed lunches again. In everyday life, it can be an unmanageable project for many, to keep finding creativity, and it almost becomes a moment of irritation and something that just has to get over.

In our family, we have chosen to live both organically, but also as sustainably as possible. As far as possible, I have tried to avoid making specific purchases for the packed lunch, partly because much of what we find in the fridge has various types of additives added to it, but also because I have often experienced that the packed lunch quickly becomes boring and monotonous. Instead, I often let myself be inspired by the "stop food waste" shelves you find in the supermarkets, and think of the packed lunch as part of our everyday diet.

An organic and sustainable lunch box

My 6 best tips for a good packed lunch:

  1. Choose organic
  2. Let yourself be inspired by food waste when you are shopping
  3. Make extra dinner so that there may be can be taken from the packed lunch
  4. Put colors in the lunchbox so that it is inviting to look at. Lots of fruit and vegetables
  5. Invest in a decent lunch box
  6. Make homemade cake. Bake large portions and put it in the freezer, so you always have for the packed lunch

Easy packed lunch

Here is the recipe for an easy rye bread. You can vary the recipe by replacing the kernels with other kernels, nuts, cooked rice or carrots. Limited only by imagination.

Rye bread with sunflower and pumpkin seeds


  • yeast the size of an almond
  • 4.5 dl of water
  • 1 tablespoon honey or agave syrup
  • 3 teaspoons of salt
  • 100 g cracked rye kernels
  • 1-2 tablespoons dark malt flour
  • 50 g pumpkin seeds
  • 40 g sunflower seeds
  • 200 g rye flour
  • 150 g wheat flour
  • butter the mold


  1. Dissolve yeast in water and add salt and honey
  2. Add the rest of the ingredients and mix the dough well
  3. Grease the mold (1 litre) well
  4. Pour the dough into the mold and decorate with pumpkin seeds on top if necessary
  5. Place a tea towel over the mold and let the dough rise overnight or at least 6 hours
  6. Bake the bread in the middle of the oven for 60 minutes at 175 degrees hot air.
  7. Allow the bread to cool COMPLETELY before slicing. Otherwise, it will break and crumble.

Happy thoughts

Amanda Victoria, @vedbordet.dk

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