Wednesday, August 12, 2015

5 Easy and Tasty Back to School Lunch Ideas

Hi friends!

Well, it's that time of year when everyone is gearing up for back to school sales!  Ahh, the smell of new folders, crayons, pencils, and supplies.  I don't know about you, but this has always been my favorite time of year (even though I haven't bought those things in several years...).  

To me, it's like Christmas.  The air starts to get cool and crisp, the humidity drops, and the sun is still shining long into the evening.  New adventures are just around the corner as harvest comes into full swing and everyone's workload gets a little more full before the depths of winter.

So, with all of that going on, how do we still keep our bodies healthy?  We barely have time to sit down to a meal, let alone prepare something at home!  Well, I've put together 5 tasty vegetarian recipes (that can be easily altered to suit anyone's palate) that are easy to make, quick, inexpensive, and can be made days in advance.  How much better can you get?!  Not much, in my opinion...

So, without further adieu, there are my recipes; feel free to modify them in any way to suit you or your families preferences.  Whatever you make though, be sure to let me know and share a picture on Instagram with #KBLunchBox

Three Bean Salad Wrap

    • Mix together a can (or a cup of frozen, thawed) of low sodium black beans, green beans, and garbanzo beans. Stir in 2 tablespoons of your favorite homemade dressing.  Lay a whole grain tortilla on the table and line with romaine lettuce (or other dark leafy green) and add in ½ cup of the bean mixture inside.  Roll and wrap in a sealed bag for freshness.

Double dipper
    • Hummus
      • 1 can garbanzo beans blended with ½ teaspoon cumin, 1 T lemon juice, and enough water to make the consistency you like (I use 1/4 of the can of water)
    • Guacamole
      • 1 avocado, mashed with 1 small tomato, 1 T lemon juice, 1 T cilantro, 1 T chopped onion, salt and pepper to taste
    • Pair these dips with your (inner) child’s favorite veggies (like carrots, cucumber, green pepper, etc.) and whole grain pita bread

Upgraded Ants on a Log
    • 1 cucumber, halved lengthwise, seeds removed.  Put hummus or a plant-based yogurt dip into the center of the cucumber and top with shredded carrots and raisins.

    • Pack a whole grain tortilla in a sandwich bag, then in a separate container, chop up some veggies like spinach, mushrooms, and tomatoes! In one more container, pack a few spoonfuls of pasta sauce, vegan cream cheese, or hummus to use as "sauce".
    • When you or your child is at work/school, you can then assemble your own pizza! Just like the (not so healthy) ones that you might have eaten as a kid!!

Noodle Salad
    • Leftover noodles mixed with tahini dressing
      • 2 Tablespoons tahini mixed with 1 Tablespoon lemon juice and ¼ teaspoon cumin.  Mix with water until desired consistency.
    • Add in fresh chopped veggies for extra color and crunch

That's all I have for now, be sure to leave a comment and let me know if you would like more recipes!!