Back to school always includes the dilemma – school lunch or brown bag. Make it a healthy, nutritious meal in a fabulous bento box and skip the brown bag altogether. No recipes included because you’ll have to watch this video to understand nut butter and jelly “hearts” or “rolls” and lunchmeat “bundles”. A few quick moments in the kitchen creates a healthy, creative, fun lunch.
A fun change of pace from boring old sandwiches – breakfast for lunch. Step-by-step instructions for French Toast Sticks that sneak in a vegetable (we’ll never tell) and don’t require syrup.
- 1 loaf bread, sliced
- 2 cups milk alternative
- 6 eggs
- ½ cup pumpkin or squash puree
- Coconut oil or butter
- Coconut sugar
- Slice each piece of bread into “sticks”.
- Mix together milk, eggs, and puree. Blend until there are no lumps.
- Heat griddle or skillet to hot enough for a drop of water to jump.
- Add coconut oil or butter.
- Dip pieces of bread into batter to cover. Add place on heated grill or skillet.
- Sprinkle with coconut sugar and cinnamon.
- Cook each side until golden brown / approximately 2 minutes per side.
- Serve hot or cold.
- Coconut oil
- ¼ cup hoisin sauce
- 1 Tbs. coconut aminos
- 1 Tbs. rice vinegar
- 1 Tbs. sesame oil
- 1 lb top round, thinly sliced and cut into about 12 strips
- 8 scallions, cut into 3 inch long pieces
- 1 ½ cups shredded carrots
- 1 cup millet
- 1 cup vegetable broth
- 1 lb asparagus
- Sea salt
- Fresh ground black pepper
- Heat grill. Fold four 18 inch long pieces of foil in half; unfold and using a paper towel wipe the inside of the foil with coconut oil.
- Mix together hoisin, aminos, vinegar, and oil in bowl to make marinade. Coat beef with marinade.
- Place a handful of scallions and carrots on the end of one strip of beef. The tips should hand over the edges of the meat. Roll beef up to encase vegetables and secure with a toothpick. Repeat with remaining beef, scallions, and carrots.
- Mix together millet and broth.
- Place ¼ cup millet mixture in the center of each piece of foil. Top with 3 beef rolls each.
- Add ¼ of the asparagus next to the beef rolls.
- Fold foil to close and crimp to seal. Place on grill, close lid, and cook until packets are puffed / about 10 minutes.
- Carefully cut foil to open. Can be served in foil packet.
Poaching is a quick, easy, and nutritious cooking method. Learn the secret to poaching eggs. This healthy technique reduces the chances that egg cholesterol can oxidize reducing any health risk.
Plus, get more leafy green vegetables in your diet with this quick one pot recipe.
Step-by-step instructions for a super healthy, quick, and delicious meal any time.
- 1 medium clove garlic
- 4-6 cups water
- 1 tsp apple cider vinegar
- 1 lb Swiss chard, chopped
- 1 tsp fresh lemon juice
- 3 Tbs. extra virgin olive oil
- Sea salt
- Fresh ground black pepper to taste
- 4 organic free-range eggs
- Grated Parmesan, Romano, or feta cheese (optional)
- Chop garlic and let sit for 5 minutes to bring out its health-promoting properties.
- Bring water and vinegar to a rapid boil. fast simmer in a skillet large enough to fit eggs. Make sure there is enough water to cover eggs.
- Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over. Remove from vinegar water with a slotted spoon and place on top of greens.
- Rinse Swiss chard under cold running water just before cutting. Cut off tough, bottom part of Swiss chard stems. Cut white stems into ½” slices or all stems if using rainbow chard. If using only red chard, discard stems. Cut leaves into 1″ slices.
- Add the chopped leaves/stems to the boiling water. Do not cover. Cook for 3 minutes; begin timing as soon as you drop the Swiss chard into the boiling water.
- Reduce heat to a fast simmer, making sure there is enough water to cover the eggs. Place greens in a colander and press out excess water.
- Transfer greens to a serving dish and toss with rest of ingredients, except eggs and cheese, while it is still hot.
- Top with cheese, if using.
Stovetop Braising infuses multiple flavors into food but can be a health hazard from too high of heat. Learn the “stovetop” method which uses careful heat, healthy fats, and liquid for a combination of braising, steaming, and poaching. Using pears allows for a wonderful whole-food dessert even late into the winter. Understand how free radicals are created and how antioxidants help eliminate them before they damage cell membranes.
Stovetop Pears in Red Wine
- 4 Anjou or Bartlett pears, halved lengthwise and cored
- 1 Tbs. ghee
- 1 vanilla bean, split lengthwise and scraped
- 1+ cup dry red wine
- 2 Tbs. coconut sugar
- 1 cinnamon stick
- 2-4 whole cloves
- ½ orange sliced
- 2 tsp fresh orange zest
- 1 tsp grated fresh ginger root
- 1/8 tsp cayenne pepper
- 2 Tbs. crushed pistachios
- Cut pears in half lengthwise and core.
- In a 10-inch sauté pan over medium heat, melt the ghee.
- Add remaining ingredients except cayenne and pistachios.
- Stir until the sugar is melted and the ingredients are well combined and then reduce the heat to medium-low.
- Add the pears, cut side down, cover, and simmer, basting frequently, until the pears are tender when pierced with a knife, about 8 to 10 minutes. Transfer the pears to a serving dish.
- Bring the liquid in the pan back to a slow boil and add the cayenne.
- Simmer the sauce until it is thick and syrupy, about 3 minutes.
- Stain the sauce over the pears and serve immediately or set aside until ready to serve. If needed, reheat just before serving.