Low FODMAP Lunchbox #2

Steps

1. 1Make the ANZAC slice over the weekend to reduce your work during the week. Store in an airtight container in the fridge to help it last longer.
2. 2Your minestrone soup can be made on Sunday and used over the next few days as lunch. Remember to slightly under cook your gluten free pasta to stop it from disintegrating when you reheat it. Each morning before you head off to work, warm your thermos with some hot water while you heat the soup, then drain the thermos and fill with soup.
3. 3If you want to get prepared you can pre-cut your cheese in advance and store the portions in snack size bags. That way you can just grab and go. If you don't want to use cheese, try my dairy free chive dip instead.
4. 4Cut the orange into segments and store in a small container or bag.
5. 5Pack your lunchbox with hot minestrone soup, a piece of ANZAC slice, crackers and cheese/dip, and an orange. Enjoy!