Yup, the new school year has started, or is just around
the corner. WooHoo! That gives us a whole new opportunity to send the kiddos
with a yummy fast, easy and healthy meal for lunch. Here are three new recipes that
are kid friendly and kid-tasted, easy to make together or whip up quickly
What’s even better than the fact they are
nutritious and delicious, they can hang out in the fridge for 4 to 5 days, AND
you can double or triple the recipe. (Not to mention that they are SO good that
you’ll want to take them with you for work, too!
White Bean
2 Garlic Cloves
2 Cans (15 OZ) Cannellini (white kidney beans) drained and
well rinsed
¼ – ½ Cup Extra Virgin Olive Oil
Sea Salt and Freshly Cracked Black Pepper to taste
1 Tsp Cumin
1 Tsp Turmeric
1 TB Freshly Squeezed Lemon Juice
¼ Tsp Cayenne Pepper
Chopped Cilantro for Garnish
*Add ½ Cup Chopped Beets, or other Roasted Veggie
when processing the hummus to make it pretty – and taste great!
Step One Place the garlic cloves
in the processor and finely chop. Add the beans, 1/3 Cup Oil, salt, pepper,
cumin, turmeric, lemon juice and cayenne to the food processor and process
until smooth. (You may need a little more oil to make it the consistency that
you like.)
Almond Honey YOGURT
1 8-oz Container Greek
2 TB Natural Smooth Almond
1 TB Honey
1 TB Chopped Toasted
Almonds, optional
Carrot and Celery Sticks
Mix the Ingredients
together. Top with the Toasted Almonds if desired) Dip away!
Cheesy Veggie
1 Cup Shredded Lowfat Cheddar Cheese
1/2 Cup Plain Greek Yogurt
2 Tsp Lemon Juice
1 Tsp Lemon Zest
1/4 Cup Finely Chopped Red Apple
1/4 Cup Finely Chopped Green Apple
1/4 Cup Shredded Carrot
2 TBs Chopped Celery
2 TBs Finely Chopped Toasted Almonds
2 TBs Dried Chopped Blueberries, Cherries or
Sea Salt and Freshly Ground Black Pepper to
Process the cheese, yogurt, lemon juice and lemon zest
together in a food processor until smooth. Stir in the remaining ingredients
and taste for seasoning. Serve as a dip, to stuff celery, or use as a topper
for open-faced whole wheat sandwiches.
Handmade Pita Chips
Whole Wheat Pita Pockets
Oil Spray
Salt and Freshly Ground Black Pepper
Tsp Garam Masala or your favorite seasoning blend
the Pita Pockets in fourths and the tear each quarter in half – you should have
8 pita chips from each pocket. Spray them and then salt and pepper them well.
Place on a sheet pan and cook in a 400F oven for about 10 – 15 minutes turning

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