Healthy Lunchbox 2012: Adopt a Gluten Free Blogger-Jenni the Urban Poser

This month’s Adopt A Gluten-Free Blogger is being hosted over at Tasty Eats at Home and I couldn’t be more thrilled!

You see, because this post is both an adoption post and smack dab in middle of the Healthy Lunchbox series, the timing of this Adopt a Gluten-Free Blogger meant that I would have to share some recipes from a blogger who has had positive influence on our eating habits, including our lunchboxes…

While there are dozens of bloggers who would have fit the bill, I am blessed to either have adopted many of them before or to have them already participating in this year’s HLB series!

So how was I to choose?

Well, one blogger who came to mind is one I defer to often when I am in need of a quick treat for my kids lunchbox and want to try something new.

My kids don’t get snack type foods in their meals often, so once a week or so I do my best to incorporate something like my Perfectly Sweet Fruit Roll-Ups or if I am feeling like going above and beyond, I will gladly give them a cookie or two and lately I have found myself visiting Ms. Jenni Hulet over at The Urban Poser for some high-protein inspiration.

As I said back on Gluten-Free Gigi’s HLB guest post, even the healthiest diets deserve a cookie every now and then.

For several years, macaroons have been at the top of our favorite treat lists.  Jenni’s recipe for Egg Free Vanilla Bean, Coconut Macaroons are not only easy to put together, they are filling and delicious.  In a low degree oven, they do take a while to bake (45 min), but they are worth every last minute.

 

Just the other day, Jenni posted pictures of her newest chocolate chip cookie creation: Bacon Chocolate Chip Cookies and while these did not make it in to my children’s lunchboxes this week, I did make them for our family movie night and they have been requested as their reward for the week ahead.

Think about it…who doesn’t love a little candied bacon, or maple syrup drizzled over bacon? Heck I have even heard of chocolate covered bacon toffee.  These cookies are easy to throw together and provide the perfect balance of salty and sweet while keeping the sugar to a minimum and the protein to a maximum.

Definitely a new family favorite.

Thank you, Alta, for hosting this month’s Adopt a Gluten-Free Blogger event! And thank you Jenni for giving us so many ways to spoil ourselves without completely derailing the way we eat. Xo

Be sure to check out Alta’s adoption this month where she reviews two of my recipes, one of which is a perfect addition to your healthy lunchbox, too! xoxo

Healthy Lunchbox 2012: Jessia from Allergic to Air (part 2)

I am so thrilled to have Jessica from Allergic to Air share her second entry into this year’s Healthy Lunchbox series.

While her last post shared some great ideas on organizing lunchbox items and giving options to children, Jessica shares a lovely recipe that is perfect for your gluten-free, dairy-free, egg-free, nut-free child.

They look great!

Thank you again, Jessica! xo

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Hello!  It’s Jessica from Allergic to Air again!  I hope you enjoyed my post last time about how my friend gets her picky kids to help her pick out their lunches!  I don’t have a child taking lunches to school yet, but I’m definitely going to add that plan to my arsenal repertoire.

Sunny so graciously allowed me to have 2 posts, so I thought I’d share my go-to snack for school.  I have to admit, while EVERYONE I know loves these bars, my son does not.  I’m not sure why that is, but it might have something to do with the fact that he’s been gluten, peanut, tree nut, and egg free since before he was eating solids.  Sometimes textures and richness throw him off, but I still get him to try these every time I make them.  That said, these get rave reviews every time I make them and you would never even guess they are allergy free!

I have a variety of ways that I make these bars, but since I was thinking about fall and school starting, I wanted something warm and cozy.  The maple and the chai do just the trick in getting me in the mood for crisp days to come.  The hint of coconut from the coconut oil is just perfect!  The edges of the pan get a little crisp while the inner bars are a little chewy, which means there’s something for everyone!  They are perfect for tucking into a school lunch or saving for an after school snack.  We may or may not have even used them as a breakfast on the go!

I hope you like these as much as my family (well, almost all of them!) does!  You can also check out more variations on my blog!

Maple Chai Oat Bars
Makes 16 bars.
Free of gluten, wheat, peanuts, tree nuts, dairy, eggs, soy, fish, shellfish

1 ½ cups gluten free oats
½ cup quinoa flakes
1 cup gluten free flour (I like a mixture of 1 part sorghum flour/1 part tapioca flour/ 1/3 part millet flour)
1/4 cup gluten free oat bran (I get mine from Montana Gluten Free)
1/4 cup ground flax seed or flax meal
2 TB ground chia seed (1 TB pre-ground)
1/2 cup packed brown sugar
2 tsp chai seasoning (see below)
3/4 tsp salt
1 tsp xanthan gum

½ cup maple syrup
1/2 cup coconut oil
1/2 cup canned pumpkin
2 teaspoons vanilla extract

Directions:

1.  Preheat the oven to 350F.
2.  Generously grease a 9×13 inch baking pan.
3.  In a large bowl, mix together the dry ingredients.
4.  Make a well in the center and pour in the wet ingredients.
5.  Mix well using a fork or your hands.
6.  Pat the mixture evenly into the prepared pan. Bake for 30 minutes, turning once for even baking, until the bars begin to turn golden at the edges.
7.  Remove the pan from the oven and cool for 5 minutes, then cut into bars while still warm.  Do not allow the bars to cool completely before cutting, or they will be too hard to cut.
8. These can be stored in the fridge or frozen for future use.  But I doubt they’ll last that long!

Chai seasoning

2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
1 tsp nutmeg

Mix spices and store in an airtight container.  Use in place of cinnamon and nutmeg in your favorite recipes!

Healthy Lunchbox 2012: Brian, The East Bay Celiac

Today, I am happy to introduce this wonderful Healthy Lunchbox post from my lone male participant. 

You may be familiar with Brian, The East Bay Celiac from his site where he blogs about living and eating in the East Bay Area of San Francisco (one of my favorite places in the whole-wide-world!). 

Or you may be familiar with Brian through this interview he did with me for BeBesty back in May, which is also celiac awareness month.

Either way, no doubt you know that Brian is great!

When I mentioned to Brian that he was the only man to have signed up for this event, he explained that he is the cook of the family and that he is used to packing lunches..so writing this post was right up his alley. 

I love that Brian has been proactive in everything from his diagnosis to making foods that are safe for him to eat.

Thank you for joining us, Brian! xo

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I love sandwiches. You name pretty much any kind of sandwich, and Iʼve probably had it
for lunch. Well, before I had to go gluten-free. That really killed my lunch sandwich
intake quota. But, it has opened my taste buds up to a lot of other lunch options. One of
which Iʼm happy to share below.
Iʼve recently gotten over a cold, and my normal lunches didnʼt really fit with a “get better
soon” diet. My go-to meal for lunch and dinner on a “get better soon” diet is soup.

When my wife and I first started dating, she made me her familyʼs version of West Lake Soup
once. It replaced chicken noodle soup in our household fairly soon thereafter.
One of the best things about this soup is that it goes well with just about anything -
breads, crackers, or by itself, itʼs a great meal to warm up the body just about anytime.
We typically serve the soup over rice, either freshly made or leftover. Because leftover
rice never turns out well by itself. However, placed in the bottom of a quart-sized bowl,
with 3-4 heaping ladles of soup, heated in the microwave for 4 minutes, and it is
perfection in a bowl.
As this is a lunchbox post, the soup can easily be taken to work or school in a thermos,
or microwaveable glass container. (Keep in mind that your little ones wonʼt be able to
heat up the lunch at school.)


Gluten-Free West Lake Soup
Ingredients
1 ½ lbs ground pork
2 Tbsp gluten-free soy sauce
2 Tbsp garlic salt (or garlic powder)
100oz gluten-free chicken broth
1 pkg of tofu
3 sprigs of green onion
Bunch of cilantro
1 cup frozen peas
2 egg whites

Cooked rice
Steps
1.) Mix the ground pork, soy sauce, and garlic salt or powder, and set aside.
2.) Over medium-high heat, pour the chicken broth into a large pot.
3.) Cube the tofu, and finely chop the green onions and cilantro.
4.) Break up the ground pork into small chunks and place into chicken broth.
# NOTE: This can be down either with hands, or with a masher in the broth.
5.) Cook the pork until all of it turns white and floats to the top of the broth.
6.) Place the tofu, green onion, cilantro, and frozen peas into the soup mixture.
7.) Once the peas have cooked, stir the soup and drizzle the egg whites into the broth.
This will create wispy strips of cooked egg.
8.) Place rice in bottom of bowl (1 cup for a 1qt-sized bowl), ladle soup over rice and
serve.

Healthy Lunchbox 2012: Tasterie

Today’s post is unique in that this post does not come from a traditional blogger…

Rather, this post is written by one of the food an allergy experts over at a great new company, tasterie.

I was introduced to tasterie several months ago, before the official website had launched.

As it is with many of you, and undoubtedly as it is with the mother, pediatrician and food allergy specialist, Dr. Lama Rimawi, who founded tasterie, I must admit that I was a bit skeptical at first.

Still, they offered to send me a sample of their products and I accepted.

Opting for a box that is free of the top 8 allergens,  I was pleasantly surprised at how much they were not only able to squeeze into one box, but also with the variety and the fact that there was a bit of something for all of us.

While I am 99.9% paleo (meaning those yoga vive caramel apple chips were right up my alley!), my family is still on the tail end of their transition so treats like plentils and a gluten-free but grain-based banana bread are a rare occasion but a welcome treat for them.

Along with the product came quite a bit of helpful information and two fabulous top-8 allergy free recipes.

Given that there were a number of items in this box that we had never tried, and many which we can’t even find locally, I would say the $20 monthly investment would be well spent for many of us; especially those mothers who spend countless hours reading labels at the store (I know I am not alone).

Keep in mind, the monthly variety changes regularly so what I received may not be what you receive.

But if the quality of the box and the product contained within is any indication, you will be happy to have invested.

I am pleased to share this healthy lunchbox entry with you.

Thank you Jonae, thank you tasterie! xo

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Back when I was a kid, I practically lived off of peanut butter and jelly sandwiches. It was a school lunch staple for me and many of my friends. I didn’t know it then, but peanut butter is actually a very healthy option for lunch. It’s packed with fiber and protein to help you feel full, and even though it’s high in fat, it’s high in monounsaturated fat – the good kind that helps reduce your cholesterol.

But when I was in school, very few people were concerned about food allergies. Today, the Centers for Disease Control suggests that 4-6% of children have some form of food allergy, and peanuts are one of the most common and deadly childhood allergies. As a result, many schools are completely banning peanut products. The means no PB&J!

So whether or not your child has a peanut allergy, chances are at some point you’ll have to plan lunches that don’t involve peanuts. Don’t worry! There are lots of delicious and healthy peanut butter alternatives.

1. Almond butter/cashew butter/Nutella – An obvious peanut butter substitution is a butter made from other types of nuts. These other butters are also high in fat, and Nutella is high in sugar, so watch portion sizes carefully. Also, beware: kids with peanut allergies aren’t necessarily allergic to other nuts, but they could be.

2. Soy butter or sunflower butter – Like nut butters, you can use soy butter or sunflower butter the same way you would use peanut butter. How about layering SunButter between banana slices to make adorable, bite-size “sandwiches.” You could also dip the banana bites in melted chocolate to make them even tastier – but you didn’t hear that from me. (Use dark chocolate! It’s good for you!)

3. Hummus – I wasn’t always a fan of hummus, but there are so many different brands and recipes out there, I just needed to try a few until I found a favorite. We at Tasterie love Robert Rothschild’s Roasted Eggplant and Pepper Hummus. The best thing about hummus is its versatility. You can spread it or dip it on everything from crackers to veggies. It’s also a great source of protein!

4. Guacamole – One of the few foods that stands up to peanuts when it comes to heart healthy fat is avocado. You could try a corn tortilla with guacamole and homemade salsa. Add a little shredded chicken for protein and a side of fruit and you’ve got a real power-packed meal on your hands!

5. Cream cheese – How is it that a cucumber and cream cheese sandwich with the crusts cut off can be both elegant and perfect kid food? It’s magic! Strawberries and cream cheese are a delicious combo, too. (Use a heart-shaped cookie cutter and turn Valentine’s Day’s lunch into something super special.) Lest you think cream cheese isn’t an option for dairy-free, Tofutti makes a soy-based cream cheese. Or you could try making your own.

There are lots of other spreadable options out there – from tahini to baba ghanoush, to other vegetable purees. Just use your imagination!

Healthy Lunchbox 2012: Slowcooker Paleo Eggplant Parmesan

You’ve heard me (as well as other bloggers) talk about planned-overs and how they make for great lunches.

Well, sometimes lunch needs to be a prequel.

Sometimes a meal is just too good to wait until dinner…

When cooked overnight in a crock and you have a thermos ready to help keep it warm…

Well, let’s just say that it’s okay to grab some of your favorite dishes before you rush out the door.

This Paleo Eggplant Parmesan is no exception.  Cooked overnight, your home will become fragrant and percolate with  the aroma of Italian herbs and spices.

Trust me, you’ll want to take some with you…

And besides, you deserve a bit of comfort in your mid-day break.

Take it, love it, and savor it.

I know I did.

While the eggplant cooks nicely in the crock, but if you would like a little more crunch, feel free to lightly fry the eggplant in coconut oil before placing the cubes in the crock to finish cooking. And if you are aiming for a vegan version, simply leave out the sausage.  No matter what, this is a delicious dish!

Slowcooker Paleo Eggplant Parmesan

Ingredients

  • Coconut Oil (just enough to grease the crock)
  • 2 Medium-sized Eggplant (about 2.5 pounds)
  • 2 Tbs Olive Oil
  • 1 c Almond Flour
  • ¼ c Italian Seasoning
  • 1 tsp Salt
  • ½ tsp Pepper
  • 2lbs Italian Sausage (I buy mine from my favorite grass-fed beef vendor at the farmer’s market)
  • Sauce
  • 3 ½ lbs Tomatoes
  • 1 large onion
  • ¼ c Olive Oil
  • 2 Tbs Garlic Powder
  • 2 Tbs Dried Basil
  • 1 tsp Salt
  • ½ tsp Pepper

Instructions

  1. Using 6-quart crockpot, grease sides and base generously with coconut oil. Set aside.
  2. Cube eggplant and place in large bowl. Drizzle with 2 Tbs olive oil and set aside.
  3. In separate bowl, mix together almond flour, Italian seasoning, 1 tsp salt and ½ tsp pepper.
  4. Sprinkle almond flour mix over cubed eggplant and lightly toss to evenly coat each cube.
  5. Pour eggplant mixture into crockpot.
  6. Layer Italian sausage over eggplant (you can slice the sausage, but I like to cook mine whole)
  7. Remove tops from tomatoes, slice and place in your food processor or high-speed blender. Blend until smooth. Slice oven in to quarters and carefully add this to the blended tomato. Add in olive oil, garlic powder, dried basil, salt and pepper and blend until smooth sauce has formed.
  8. Pour over sausage and eggplant.
  9. Cook on low for 6-8 hours.
  10. Serve as-is or with a side salad.
  11. Makes 10 servings.
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Please be sure to join the rest of the Foodnetwork Summer Fest group for more ways to enjoy your eggplant these final summer days!

Feed Me Phoebe: Grilled Eggplant Baba Ganoush

Jeanette’s Healthy Living: Asian Grilled Eggplant With Soy-Sesame Sauce

From My Corner of Saratoga: Ratatouille Fresh From the Garden

Big Girls Small Kitchen: Homemade Baba Ganoush

Made by Michelle: Eggplant Zucchini Muffins

Cooking With Elise: Stuffed Eggplant

Virtually Homemade: Layered Ratatouille la Ratatouille

Napa Farmhouse 1885: Roasted Eggplant and Peppers Dip

HGTV Gardens: Garden-to-Table: Eggplant

Thursday Night Dinner: Eggplant Flatbread

Healthy Eats: Going Meatless With Eggplant

Devour: Giada’s Rigatoni With Eggplant Puree

Cooking With Books: Sriracha and Honey Eggplant Rice

FN Dish: Eggplant: Champion of the Meat-Free Meal

Healthy Lunchbox 2012: Maggie from She Let them Eat Cake

If you haven’t been to visit the entire Healthy Lunchbox 2012 series just yet, please take the time to do so.

 

In the last 17 days, more than one dozen bloggers have shared recipes, tips and tools they use to make their own lunch and their children’s lunches healthy yet delicious…

 

And we’re just barely half way through… 

 Today’s Healthy Lunchbox post is no exception.  I was tickled pink when Maggie from She Let them Eat Cake accepted my invitation to join us on this year’s series.  Her insight into building a relationship and working with your allergic or food sensitive child’s teacher is invaluable and her cookies look simply divine! I know you will enjoy this post as much as we have.

 Thank you, Maggie! Xo

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Last year was our first school experience as it was my son’s first year of school.  As he heads into grade one, I feel much more confident and much more prepared when it comes to packing lunches and snacks that are allergy friendly.

 

At one point in the year, my son’s teacher made the entire class gluten-free cupcakes.  Once I stopped crying my eyes out (from gratitude), I made sure to write her a thank you card!  Something so small meant the world to us.

 

I thought Sunny’s Healthy Lunchbox Series would be the perfect spot to share some of my learning with you.

 

For me, the biggest challenge was not the day-to-day packing of his lunch.  For me, it was how to handle all of the special days (pizza lunches, Valentine’s parties, birthday celebrations).  Like most mommas I wanted to make sure my son didn’t feel too different from his friends.

 

Here are some tips to help you feel prepared for those special days (which seem to be junk-focused, no?).

 

  1. Ask the teacher to put a note stating there’s a classmate with an allergy in any newsletter or parent communication.  Something along the lines of, “We have a student with a gluten, dairy, and egg allergy.  Please let us know in advance if you plan on sending any treats for the class so we can make accommodations for all children.”
  2. Get a good, nutrient-dense cupcake recipe – make sure it’s one that your child has tested and approved).  Here’s our favorite .
  3. While we’re on the topic of cupcakes, keep a few frozen so you can pull them out on a moment’s notice – they’ll be thawed by lunchtime!  I like to top mine with chocolate-avocado pudding (shhhh).
  4. Get a good cookie recipe, one that the entire class will like too – I like to make sure my school-bound baked goodies are nutrient dense and nut-free (see my recipe for Chocolate Chip Cookies using pumpkin seed flour below).
  5. Take an allergy-friendly box of treats for the teacher to give to your son/daughter when necessary.  This is one of the few times I send packaged goods to school.  I usually take my son to help me pick it out.  I want to make sure he’ll be happy eating his treats while his classmates are eating Smarties (thank goodness he can’t eat those).
  6. Keep frozen pizza crusts on hand for pizza lunches.  I think we’re at an advantage here since we can send in a MUCH healthier pizza than the ones the rest of the kids will be eating.
  7. Make sure the treats, baked goods, and snacks you do send to school are nutrient-dense.  Baking with grain-free flours and high protein grains will help to balance out the sugar rush and make for better learning (and less tummy aches).  I like to use unrefined sugars in my baking too.
  8. Never stop expressing gratitude for the support of the school’s staff (principals, teachers, support staff, secretaries).  A hand written card, an email, or a bunch of flowers will go a long way.

 

Today I want to share one of my favorite recipe creations with you.  I love baking cookies and cupcakes for my kids.  It makes me happy and it makes them happy.  That said, I think it’s important to make sure those baked goods are as healthy as I can get them (while still tasting yummy).  These gluten-free, nut-free, starch-free, and vegan cookies are delicious and nutritious (definitely not taste-free).

Gluten-Free, Nut-Free, and Vegan Chocolate Chip Cookies

Yield: 1 dozen cookies

1 ¼ cup finely ground pumpkin seeds
1 cup certified gluten-free oat flour (quinoa flour works too)
½ tsp baking powder
½ tsp sea salt
1 tsp vanilla
1/3 cup maple syrup
1 tbsp ground chia seeds
1 tbsp psyllium husks
1/3 cup coconut oil, liquefied
½ cup chocolate chips

Instructions

1.    Preheat oven to 350 degrees. Prepare a baking tray.
2.    Grind pumpkin seeds and certified gluten-free oats (I use a coffee grinder to grind my seeds and oats).
3.    Combine ground pumpkin seeds, oat flour, baking powder, and sea salt in the large bowl.
4.    In a smaller bowl mix vanilla, maple syrup, ground chia, and psyllium husks.  Let sit for a few minutes as it thickens.
5.    Add liquefied coconut oil to the rest of the wet ingredients.
6.    Add wet ingredients to dry ingredients and mix well.  Stir in chocolate chips.
7.    Scoop dough onto prepared baking sheet.  Press gently with hand.
8.    Cook at 350 degrees for 10-12 minutes. Remove from oven and let cool on tray for 5 minutes. Move to a cooling rack and let cool completely.
9.    Store in an air-tight container.

Notes
1.    You can buy chia seeds and psyllium husks at your local bulk food store or health food store.  Both are excellent sources of fiber.

2.    I use Enjoy Life Chocolate Chips.  They’re free of the top allergens so I know they’re safe for my kids.
3.   If your batter seems wet, add a couple more tablespoons of oat flour or ground pumpkin seeds.

Healthy Lunchbox 2012: Heather the Gluten-Free Cat

My friend Heather, the Gluten-Free Cat has been a tremendous and positive influence on my blog since early on.

You may recognize Heather from last year’s Healthy Lunchbox Series, or her regular entries in the Ingredient-Challenge Monday, including this ICM Featured Recipe, or last month when Heather chose to adopt me for the Adopt A Gluten-Free Blogger event (I mean seriously, how sweet is she?). 

The fact that Heather takes time away from her own beautiful site to contribute so much to mine means more than you’ll ever know.

I am so happy to have her share more of her beautiful healthy lunchbox items with you today.

Thanks Heather! Xo

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Thank you, Sunny, for hosting this Healthy Lunchbox Series once again.  As we’re starting back to school, all lunchboxes seem fresh and new.  But it won’t be long before the Lunchbox Doldrums hit.  Kids and adults alike will grow tired of the same sandwiches and salads.  And when that happens, it’s time to turn to WRAPS!

 

The great thing about wraps is that they’re easy to pack and hold and fun to eat.  But more importantly it’s easy to wrap up great nutrition in a variety of ways.

 

First, consider the wrap itself.  We all have different nutritional needs and dietary restrictions, but these are some gluten-free wraps that I enjoy using:

Brown Rice Tortillas

Corn Tortillas

Rice Paper

Dehydrated Veggie Wraps

Red Leaf Lettuce

Romaine Lettuce

Swiss Chard

Nori Sheets

Beet Slices (slice with mandoline)

Jicama Slices (slice with mandoline)

 

The list doesn’t have to end there.  If it can bend, you can make a wrap out of it!

 

Next consider the content of your wraps.  If you can scoop it, spread it, or layer it, you can put it in a wrap!  Try these:

Chicken Salad (or nut meat pates)

Egg Salad

Tuna Salad (or mock tuna)

Deli Meats and Cheeses

Eggs, Cheese, and Guacamole

Black Beans and Rice

Almond Butter and Jelly

Raw Fruits and Veggies

Roasted or sautéed veggies

Hummus and Veggies

With 10 wraps and 10 stuffing ideas, think of all of the combinations you can create on your own!

 

Here are a few ideas to get your creative juices flowing.

 

Egg, Peppers, Onions, Tomatoes, and Guacamole Teff Wrap

 

Black Bean Sweet Potato Tacos

 

Shredded Chicken, Cheese, and Salsa in a Corn Tortilla

 

Raw Fajitas with Peppers, Onions, Guacamole, and Nut Cheese

 

Veggie Sushi – Rice, Cucumber, Mango, Green Onions, and Cream Cheese wrapped in Nori

Nori rolls don’t have to be fancy.  Here’s a quick roll just using Mock Tuna Pate.  Roll anything sticky in nori!

 

Mock Tuna Wrapped in Nori

 

Beet Wraps with Orange Ginger Puree

 

Raw Curried Cashew Chard Wraps

These simple wraps are made by dehydrating pureed tomatoes and agave nectar or honey on dehydrator sheets.

 

 

Raw Tomato Wraps with Guacamole and Cilantro

 

Nut Meat Puree Lettuce Wrap

 

Now it’s your turn!  What are you going to wrap up for lunch tomorrow?

Healthy Lunchbox 2012: Mary from Sweet Roots

I was first introduced to Mary when she joined in on the July Adopt a Gluten-Free Blogger, which I was lucky enough to host.

Her lovely site, Sweet Roots {Infusions of Herbal Living}, is filled with luscious dairy and gluten-free dishes which are flawlessly photographed by Mary, who is also a photographer by trade.

I am so pleased that Mary decided to join this year’s Healthy Lunchbox series, her delicious recipe is something that is sure to please everyone in your family.

Thanks, Mary! xo

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We often eat breakfast for dinner. My husband (who is dairy and gluten loving) and my little girl really enjoy these crepes with a little nut butter and jam. Then the next day we have an easy way to wrap up turkey and hummus or make our very own Lox crepes.

Buckwheat is deceivingly gluten-free. Marked as a superfood, buckwheat is actually a seed not a cereal grain. Here we use the whole groats and soak them with apple cider vinegar to promote digestion.

 

Put the “cream cheese” with all the add-ins in a seperate to-go container until mealtime. This way the crepes don’t get soggy and you can enjoy them like they were freshly made.

 

Vegan Cream Cheese

2 cup raw cashews

1 can coconut milk

Juice of one Lemon

1/4 t salt

 

Add- ins

Fresh Dill or other herbs

Smoked Salmon

Capers

Nectarines or Peaches or other fruit & Stevia

Buckwheat Crepes

1 cup buckwheat groats (aka kernels), soaked 8 hours with 1 Tb apple cider vinegar

1/4 cup chia seeds (or 2 eggs)

1 1/2 c to 2 cups water (if using chia seeds)

4 T coconut oil

Pinch of salt

 

Make the cream cheese and buckwheat crepes the night before so you can just put these babies in containers before you head out in the morning.

 

1. Blend the cashews in a high speed blender (I used vita mix) until it looks like big dust particles.

2. Add coconut milk and the remaining ingredients, blend for a minute or until completely incorporated.

3. Refridgerate several hours to firm (the longer it sits the firmer it gets).

4. Mix in topping of choice. I seperate the cream cheese, mix half with dill and the other half with stevia (or maple syrup) and nectarines (or skinned peaches) for a “peaches and cream” dessert.

 

For the Buckwheat Crepes,

1. Drain and rinse the buckwheat kernels.

2. Add these to a blender with the chia seeds (or eggs), water, 4 T coconut oil, and pinch of salt. Blend until thin batter results. Thin with more water if necessary.

3. In a nonstick pan that is set on medium high, pour a 1/4 cup of batter and wait til bubbles form. Flip so other side can cook. Set aside.

4. Repeat with rest of batter.

 

For the lox crepes, lather those crepes with vegan cream cheese mixed with dill and topped with smoked salmon and capers. For dessert, try a crepe with peaches (or nectarines) and a little sweetener. Bon Appetit!

Healthy Lunchbox 2012: Shannon from Enjoying Gluten-Free Life

I first met my friend Shannon when she won a copy of Eat Like a Dinosaur several months ago.  Since then, her site: Enjoying Gluten-Free Life has become one of my favorite stopping grounds.  Not only does Shannon share some wonderful tips for gluten-free living, she finds the most interesting people to interview!

 

I am a firm believer in planned overs and hope you find Shannon’s post as enjoyable and enlightening as I do!

 

Thanks, Shannon! Xo

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Loving Leftovers

 

Leftovers – or planned-overs – are a mainstay in our home. Switching from purposefully making one meal to two or more may increase the prep time a bit or not at all, depending on the recipe, so the time savings are obvious. Some meals like a casserole naturally stay in the same form for lunch and some like roast chicken can easily be transformed into many different meals. No matter what, leftovers can translate into fast, healthy, delicious meals that take little prep time and will be enjoyed by both kids and adults when lunchtime rolls around.

On that roasted chicken, I roast bone-in breasts in the oven*. (I like the flavor and moistness of the bone-in vs. boneless). Or I put a whole chicken in the crockpot, seasoning it up, add a little water in the bottom, and cook it on low for half a day. Either becomes an immediate meal but offers up so much more.

  • Lay slices of chicken on bread or roll in a tortilla. A sandwich of chicken with a bit of mustard was my favorite when I was a kid.
  • Cut chicken into cubes, mix in mayo and the child or adult’s favorite veggies or add some seasonal fruit. As summer ends, chopped peaches and plums would be perfect. As fall fruits appear, add apples and pears. (Remember to coat the apple and pear with some citrus juice so it doesn’t brown.) Some seeds or chopped nuts add a nice crunch.
  • Chunks of chicken on a bed of lettuce. Throw on some other veggies, some berries, cheese, again the seeds or nuts for crunch (sunflower seeds are my favorite) and add a small container of dressing to add later.
  • Have a meal like chicken pot pie, shredded chicken in BBQ sauce on a bun or chicken tetrazzini for dinner – using the pre-cooked chicken. Send leftovers – hot except the BBQ – for lunch the next day. (This makes three meals off of that chicken.)

*My favorite and oh, so, easy seasoning for baked chicken (I have some in the oven right now) – Generously sprinkle on Italian Herb Seasoning and paprika, then add salt and pepper to taste, bake at 375 degrees until done.

 

Cold

(Remember to add ice packs or, for adults, put this in the fridge at work.)

  • A slice of a frittata –we’re used to eating frittata’s hot but Italians are comfortable with having a cold slice.
  • Many proteins – roast beef to meatloaf to salmon – can either be sliced or mixed with some mayo and added to a sandwich or wrapped in a tortilla or lettuce wrap.
  • Pizza. (Am I the only one who loves it cold?)
  • Hummus or another bean dip with things to dip make a great high-protein, and totally fun, lunch.
  • Hard boiled eggs make a nutritious breakfast or snack and can go to school (peeled is probably best) as is or quickly morph into deviled eggs.

 

Hot

Use a keep-warm container such as a Thermos. (For food safety: you may want to test the container by putting hot food in it per the directions then checking the temperature when it would be eaten – four or five hours later – to see if it held the heat.)

  • Any soup. You could even send fun toppings for the child (or adult) to add such as cheese (dairy or not) for the top of black bean soup or tortilla strips for a spicy chicken soup.
  • Casseroles – Anything from a gluten-free version of tuna and noodle casserole or macaroni and cheese
  • Last night’s main course. Many dinners – chicken parmesan, pot roast, spaghetti (squash) and meatballs – and their sides make great lunches.

 

 

Complete the meal with other leftovers. Bake extra muffins (hopefully low sugar) at breakfast time then throw one in as a fun dessert. Consider making a chunky fruit salad for dessert the night before then transforming the leftovers into a fruit kabob with a dip on the side. (As Elise Johnson from Cooking with Elise said in her Healthy Lunchbox 2012 post, cut the sharp tips off of the skewer for safety.)

 

Planning ahead so that you have more than you need for one meal can make your life a lot easier, and make both mornings and lunch more pleasant. I also find it saves us money because I’m less tempted to buy more expensive alternatives that are easier when I’m in a hurry and nothing else is readily available.

Healthy Lunchbox 2012: The Paleo Parents

I have no doubt that you are familiar with my friends Stacy and Matt from The Paleo Parents.  I mean, between their fantastic and family friendly book, Eat Like a Dinosaur, their phenomenal Pod Cast and of course their adorable website, how could you not?

If that weren’t enough, last year’s Healthy Lunchbox Paleo Parents Guest Post is what launched me from an 80/20 or 60/40 paleo dabble to a 99.9% dedication (0.01% for the occasional slip).

It’s easy to see why I am so very excited to have them once again join the Healthy Lunchbox series and share their paleo parenting expertise with us all.

I hope you enjoy their post as much as I have, and please don’t forget to check back with The Paleo View Podcast tomorrow, which I am tickled pink to be a part of!

Thanks Stacy and Matt!

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If you recall, last year we did a guest post for Sunny of And Love it Too on packing paleo lunches for school. We’ve included those ideas for you at the end as our daily suggestions. As a quick reminder, we also discussed the topic of healthy lunches quite extensively on the first episode of our podcast, The Paleo View. We also cover this topic in our book, Eat Like a Dinosaur.

Due to our personal experiences last year with lunch packing, when Sunny asked us this year to contribute to her annual round-up, we wanted our annual post to focus more on food “replacers” as an option for alternative choices. Otherwise known as, food that looks the same as what the other kids are eating.

As our oldest child moved up in grade school, the challenge of packing a “normal” looking lunch in order to avoid being “different” and teased became more complex. So, this post is full of ideas for dealing with the emotional emergency of Johnny says I’m weird and teases me because I don’t eat yogurt and chips.

Also, it’s a very real and overwhelming problem of converting to always homemade real food for so many people. Going from prepackaged foods like chips, yogurts, cheese sticks, and fruit cocktails and instead using whole ingredients and packing from the fridge instead of the pantry can be quite daunting in the rushed morning. Even worse, many people don’t know what to do in place of that old lunchroom standby, the sandwich. I thought it might be helpful to share some of our best tricks t0 replace those easy-on-hand products with better* versions.

 


Replace Sandwich Bread with Pure Wraps

Let me address the biggest hair-tearing quandary straight off. So many people tell me they can’t imagine packing a lunch without also packing a sandwich. Unfortunately, regular bread is the most gluteny, high-carb food product you can buy (not to mention that most grocery store breads are full of all kinds of crazy chemical preservatives. The gluten-free replacements aren’t much better: they’re usually based on other grains like rice or heavy starches like tapioca or potato, along with containing the same preservatives. Not only that, but they often have seed oils and bean products (like guar gum), and don’t even have the texture and mouthfeel of real bread anyway. What’s a parent with lunchmeat to do?

Enter a favorite of ours, Pure Wraps. Somehow, the folks at Improv’eat have figured out a way to make a tortilla using only coconut meat, coconut water, and salt. They’re like tortillas with a slightly stiff bite and are pretty delicious on top of it! Use it like you would any wrap! We like to use ham or turkey wrapped with avocado slices or use them for tuna salad.

 

Replace Pudding or Yogurt with Almond or Coconut Milk Yogurt

If you’re dairy-free like us, losing Bill Cosby’s favorite treat and the staple of yoga moms everywhere was very hard for us. I believe the human palate has a desire for different textures even more powerful than its desire for different “food groups” and yogurt and pudding hit that creamy spot and are very hard to replace without the whole lot of effort of cooking custard on the stove or fermenting your own yogurts over the course of several days.

Luckily, you can now find coconut milk and almond milk yogurts in most higher quality and health food stores (including Whole Foods), many grocery stores (like Wegman’s) and even on Amazon. The texture is practically identical to regular yogurts and there are the same variety of flavors Dannon and Yoplait will give you. They’re even free of evil soybeans! So when your kids become jealous of their friends’ strawberry yogurt, you can confidently sending them to school with a strawberry coconut yogurt.

 

Replace Chips with Banana Chips or Healthier Potato Chips

Nothing says empty calories and rancid seed oils more than Doritos and cheese puffs! Then again, nothing appeals the child’s palate more than a salty crunchy carb! Instead of potato chips, why not give them a crunchy food that also contains some mineral and vitamin content? Still not the best choice, but a really special treat your kids will love!

We are able to find a plain brand like this one in oure regular grocery store, but try to plan ahead by ordering online and choosing brands that cook with safe fats & oils – these Avocado Oil Potato Chips and Banana Chips in Coconut Oil are always big favorites with our boys. They love using cool reusable baggies, which saves the environment and our money!

 

Replace Crackers and Popcorn with SeaSnax, Coconut Chips or Trail Mix

No, really! You’re already thinking that your kids won’t like seaweed, but these green wonders are actually really delicious! They’re salty, but contain all the mineral content you’d ideally want from a snack. Did you know that seaweed is one of the best sources for iodine, a key mineral in thyroid function, that we can find? We buy cases of SeaSnax and pack them several times a week.

Coconut and fruit and nuts are also much more nutrient dense sources for snacking, our boys LOVE making their own trail mix with their favorite nuts, dried fruit and coconut – or there are plenty pre-made options available at Trader Joe’s or Amazon.

Replace Fruit Cocktail with Apple Sauce Pouches

If you ever look at the side of a fruit cocktail cup and actually read the ingredients and nutritional content, you’ll find that this is not a healthy fruit source of vitamins and minerals, but rather an insidious sugar delivery system that amps up the sweetener, especially the corn syrup, content. So, instead, I pack him an all-natural unsweetened apple sauce squeeze pouch. It’s fun to suck up applesauce from a straw! Plus, a natural applesauce is much lower in sugar than indeterminate fruit pieces cased in syrup!

Replace Granola Bars with Larabars

Nothing, to me, is more overhyped as a health food than ye olde granola bar. When I was growing up, this was the healthy alternative to candy bars and moms were always using it as the default snack. Unfortunately, soon the default granola bar was the Chewy brand, practically a candy bar with HFCS and chocolate chips and marshmallows.

Even the healthy and natural versions have added sugar and, of course, grains. Larabar takes a different tact. All the ingredients in this delicious snack are dried fruit and nuts. All you do is mash together all these ingredients and you’ve got a real whole food snack to replace your granola! We have recipes to make your own Fruit & Nut bars in Eat Like a Dinosaur, but even we take shortcuts too!

Replace Cheese Sticks with Black Olives

In our preschool, the default snack that parents provide seems to always be cheese sticks. Unfortunately, I know that nothing good will come from my son eating that cheese stick. What are they really getting from cheese anyway? Mostly fat. So why not replace that fat source with heath olive oil? The sacred olive fruit is a perfect snack and we eat them by the bowlful! Best of all? We can subscribe and save some cases of BPA-free cans!

 

*Please note, some of these options aren’t the best choices. However, when you’re converting to whole foods from processed, when you’re dealing with children’s emotions and the trauma of being teased, or simply about to give up all together if you can’t find shortcuts – these foods are much better choices than their alternatives.


Here is what our children’s lunches usually look like, when we’re able to plan and everyone’s feeling strong about their healthful looking lunches. You’ll note, half the battle is with the cool accessories, which we post on our site here!

I hope this post has been of use to you and you can now be less stressed about leaving behind your formerly standard packed lunch items; time doesn’t have to be a limiting factor from having a nutrient dense and wholesome kid-friendly lunch!

 

Stacy and Matt are the minds behind the blog PaleoParents.com. They also wrote the children’s cookbook Eat Like a Dinosaur for their three boys, Cole, Finn and Wesley. When they’re not chasing three active boys, they enjoy packing lunches while listening to Stacy’s new podcast, The Paleo View.

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