In an attempt to ease the often difficult task of providing healthy lunches, Body & Soul's Cathy Stovell has created a weekly lunchbox menu using local ingredients that are now in season, based on recipes sanctioned by Healthy Schools' Coordinator Marie Beach and Government nutritionists Cymone Hollis and Mellonie Furbert.

"Grapes and cantaloupes are in plentiful supply in all the supermarkets and I think there's a good chance both will be on special tomorrow," said Ms Stovell. "I shopped around just before deadline and chose zucchini this week because again, they were in plentiful supply. Also, local bananas are still in season and may even be given to you by friends who have a tree. I know that fresh is best and urge you to take advantage.

"The low-fat banana shake included this week can be frozen and given as an afterschool snack if your children are home well ahead of dinnertime," she added.

For more information or questions feel free to contact Ms Stovell on gazettehealth@yahoo.com or Ms Beach on mbeach@gov.bm.

½ lb sliced roast beef

3 zucchini

1 red pepper

Low salt salsa

Plain low fat yoghurt

1 package oat bagels

1 cantaloupe

2 cups grapes

2 boxes 100 percent fruit juice

2 bananas

Zucbeefini recipe

Cut a slice of roast beef in half and roll around a stick of raw zucchini

Attach with a toothpick

Eat plain or dip in salsa or yoghurt

Monday

4 Zucbeefini

¼ cup salsa

8 multigrain crackers

½ cup low fat yoghurt and banana, mixed

½ cup grapes and cantaloupe

Tuesday

Mashed banana on ½ oat bagel

¼ cup sliced red bell pepper

¼ cup yogurt as dip (add a pinch of salt)

1 box 100 percent hfruit juice

½ cup cantaloupe

Wednesday

1 slice roast beef folded to fit on half a bagel

¼ cup salsa

¼ cup sliced zucchini sticks raw

½ cup low fat yogurt and banana mixed

½ cup grapes

Thursday

4 zucbeefini

¼ cup salsa

8 multigrain crackers

2 cantaloupe and grape kababs

8 ounces soymilk

Friday

½ bagel with either banana or roast beef

¼ cup sliced red bell pepper

¼ cup raw zucchini sticks

¼ cup salsa

¼ cup low fat yoghurt

1 box 100 percent fruit juice