Showing posts with label lunch. Show all posts
Showing posts with label lunch. Show all posts

Monday, September 14, 2015

School lunch ideas

Back to school is in full swing! Here are a few ideas of what things to pack that are fun, easy to eat but also healthy.

Gluten-Free banana bread
Grapes on skewers
Sliced baby cucumbers
Hard boiled egg.
Brown rice cake with peanut butter and pumpkin seeds
Sliced carrots
Fresh Strawberries
Applesauce squeeze (no added sugar)

Ants on a log
Sweet potato chips (no added sugar)
Turkey lunch meat with no nitrates
Fresh grapes and blueberries


Thursday, September 10, 2015

School lunch ideas

Back to school! An exciting time that can also be a bit daunting with establishing new routines, figuring out where to go and when to be there and getting homework done. Don't forget about lunch! A healthy lunch is an important prep to help you child do their best in each class. 

All lunches are clean eating, gluten-free, dairy free and refined sugar free. What are you packing for lunch?

Aidells brand Apple Chicken Sausage, leftover from the grill and skewered with apple chunks.
Baby carrots
Peas (from frozen)

Leftover roasted potatoes
Broiled lamb cubes
Leftover steamed broccoli with olive oil and salt
Homemade ketchup 
Nitrate free turkey lunch meat
Fresh veggies
Gluten free crackers
Hummus

Thursday, December 12, 2013

Winter Grains Salad

Here is a fun cooking term: supreme! This refers to cutting sections out of citrus fruits.





Enjoy this great winter salad - everything you need for lunch  or dinner in one bowl: protein, fruit, veggies and whole grains. Did I mention it is delicious?


Winter Grains Salad
  • 1 cup farro
  • 2 cups low-sodium stock (or water)
  • 1 can chickpeas, drained and rinsed
  • 2 oranges, supremed
  • 1 cup purple cabbage, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • salt and pepper, to taste
  1. Cook farro according to package directions; mine took about 25 minutes.
  2. While farro is cooking, supreme your oranges, chop cabbage and drain and rinse the chickpeas. 
  3. When farro is cooked, toss with everything else. Delicious room temp and cold. 
No farro? Try brown rice or quinoa!
No purple cabbage? Try kale or green cabbage.

Thursday, October 25, 2012

Splendid Salads: apple almond chicken salad

Ready for a brown bag redo? Here is a lovely little chicken salad that is loaded with fresh fruits and vegetables, good flavor and not drowning in mayo. I used chicken left over from a roasted chicken and so the whole salad came together in just a few minutes.

Apple Almond Chicken Salad

Makes 4 hearty servings
  • 2 tablespoons plain non-fat Greek yogurt
  • 2 tablespoons olive oil
  • 2-3 teaspoons dijon mustard
  • 1 tablespoon apple cider vinegar
  • salt and pepper
  • 2 cups cooked cubed chicken
  • 1 large apple, diced
  • 1 large carrot, shredded
  • 2 stalks celery, diced
  • 1/4 cup slivered almonds (substitute roasted sunflower seeds if allergic to nuts)
  1. In a medium bowl, whisk together yogurt, olive oil, mustard and vinegar. Season with salt and pepper.
  2. Add cubed chicken, apple, carrot, celery and almonds and toss to coat with dressing.
  3. Serve on a bed of lettuce, on whole grain bread or with scoop it up with whole grain crackers.






If you wish, you could substitute veggie chicken or roasted tofu to make this dish vegetarian. 

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Tuesday, September 18, 2012

Super sandwiches: Pesto tuna salad

Fish is a good source of protein and can be a good source of omega-3 fatty acids, depending on what you choose. Tuna is one of the cold water fish, like salmon and sardines, that is a rich source. Worried about mercury? White tuna is higher, light tuna is lover. For more information about selecting fish, read this post.

Pesto Tuna Salad
Serves two
Recipe adapted from The Curvy Carrot
  • 1 5-ounce can light tuna packed in water
  • 3 tablespoons sun-dried tomatoes, minced
  • 2 tablespoons Parmesan cheese, grated
  • 2 tablespoons Basil Pesto
  • 2 tablespoons non-fat plain yogurt
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste
  1. Drain tuna and place in small mixing bowl.
  2. Add all other ingredients and stir together. Serve on whole grain bread, whole grain crackers, as dip for raw veggies or on top of a salad...or, if you're feeling inspired, try stuffing tomatoes with the tuna salad! See below for instructions.
Drain light tuna and place in bowl
Add pesto, parmesan cheese, yogurt and dried tomatoes. Season with lemon juice, salt and pepper and serve!

Want to try stuffing tomatoes with the tuna salad? Here is how to do it:

Cut around top of tomatoes to make this cone shape
Cut tiny slice off bottom so tomatoes don't roll around
Use a little spoon (do you have a grapefruit spoon?) to scoop out the middle of the tomato
Fill 'er up with the tuna salad
Now, are you really going to tell me you don't like fish with something that looks so delicious?

Looks like it is time to oil my cutting boards - they're looking dry in the pictures! If your wooden or bamboo cutting boards are looking like they have dry skin, read this post for information about bringing them back. 
Note: Light tuna is lower in Mercury than White Tuna. For more information about selecting fish, read this post.



Like what you're reading? Feel free to share this article on facebook and twitter using the buttons below. You can also like me on facebook and follow my twitter feed:

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@HollyLarsonRD
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Thank you for visiting my blog!

Thursday, October 13, 2011

Lunch in a flash: Tahini lemon chicken salad with broccoli





What's for lunch today? A variation on yesterday's theme of broccoli chicken salad. Today I made lunch using a healthy combination of chicken, barley and broccoli coated with a delicous dressing of tahini, yogurt and lemon. Yummy!



Tahini lemon chicken salad with broccoli





  • 1/2 cup cooked chicken, diced

  • 1/2 cup cooked barley

  • 1 cup blanched broccoli, diced

  • 1 small red bell pepper, diced

  • 2 tablespoons plain yogurt

  • 1 tablespoon tahini

  • juice from 1/4 of a lemon (about 1 tablespoon)

  • salt and pepper to taste


  1. Blanch the broccoli: this means to cook until bright green and softened, but still with some crunch. See yesterday's posting for details!

  2. While the broccoli is cooking, dice the bell pepper. Toss the chicken, bell pepper, yogurt, tahini, lemon juice, salt and pepper in your lunch container.

  3. When the broccoli is cooled, add to your salad and toss to coat. Enjoy!



This recipe is easy to double or triple!













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