Lunch Box Lunches: Fun For All Ages

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Lunch Box Lunches: Fun For All Ages

A COMPILATION OF OUR FAVORITE PACKABLE LUNCHES

A COLLECTION OF OUR FAVORITE QUICK, APPROACHABLE, FAMILY FRIENDLY RECIPES; PERFECT FOR BREAKFAST-ON-THE-RUN, LUNCH BOXES, AFTER SCHOOL HEALTHY SNACKING AND ALL THE TIME CLEAN EATING. WE HOPE YOU FIND INSPIRATION TO EXPERIMENT AND MAKE THESE A HIT IN YOUR HOME.

We are shifting into back to school vibes and lunchbox packing is topping our food prep task list. We like to keep things colorful, as homemade as possible, simple and delicious. We compiled this list with our soul sister - herbalist, oil goddess, and creator of Mind Body Kids - Kristen Tullar. These recipes are tried, true, kid tested and approved! Packaging and presentation matters, so we will circle back to tackle that subject soon… stay tuned!

HERE ARE 10 PACKABLE RECIPES THAT WE HOPE YOU AND YOUR FAMILY ENJOY!



BANANA BLENDER BREAD

1 CUP PLAIN GREEK OR COYO YOGURT or 1 CUP FULL FAT COCONUT MILK (CAN) 2 MEDIUM SIZED RIPE BANANAS
2 LARGE EGGS OR 2 FLAX EGGS*
2 CUPS GLUTEN FREE ROLLED OATS

1/4 CUP MAPLE SYRUP 1.5 TSP BAKING POWDER 1/2 TSP BAKING SODA
2 TSP VANILLA EXTRACT 1/2 TSP SEA SALT

1/2 CUP CHOCOLATE CHIPS (OR WALNUTS OR TOPPING/ MIX IN OF YOUR CHOICE)
*FOR EGG FREE BREAD: COMBINE 2 TBSP OF FLAX MEAL WITH 5 TBSPN WATER - STIR AND SET ASIDE TO THICKEN FOR 5 MINUTES.

PREHEAT OVEN TO 400 AND PREP A LOAF PAN OR MUFFIN TINS WITH COCONUT OIL (EVEN IF USING LINERS SPRAY WITH OIL AS THESE HAVE NO OIL AND WILL STICK). ADD ALL OF THE INGREDIENTS EXCEPT THE CHOCOLATE CHIPS TO A BLENDER AND BLEND ON MEDIUM HIGH UNTIL THE OATS ARE BROKEN DOWN AND THE BATTER IS CREAMY AND SMOOTH. STIR IN CHOCOLATE CHIPS OR RESERVE FOR SPRINKLING ON TOP. IF YOU SPRINKLE - PRESS DOWN SLIGHTLY SO THEY STICK.

POUR BATTER INTO LOAF PAN OR MUFFIN TINS TO 3/4 FULL. BAKE FOR 15-20 MINUTES FOR MUFFINS OR UNTIL A TOOTHPICK COMES OUT CLEAN. LOAF FOR 45-50 MINUTES.



GINGERY CHIA PUDDING

1/4 CUP CHIA SEEDS
1/2 TSP FINELY GRATED OR MINCED FRESH GINGER
1/2 CUP COCONUT WATER
1/2 CUP CANNED COCONUT MILK
2 TSP COCONUT SUGAR
1/4 DICED FRESH PEACH (MANGO, BLUEBERRY, APPLE OR FRUIT OF YOUR CHOICE)

COMBINE ALL INGREDIENTS EXCLUDING THE FRESH FRUIT IN A BOWL OR MASON JAR. STIR OR SHAKE AND LET SIT IN THE FRIDGE FOR AT LEAST 10 MINUTES OR UP TO 1 DAY. WHEN READY TO EAT TOP WITH FRUIT AND ADD EXTRA LIQUID TO DESIRED CONSISTENCY. KEEPS IN FRIDGE FOR UP TO 3 DAYS.


(ANY KIND OF) BERRY BREAKFAST BAR

2 CUPS FRESH STRAWBERRIES (SUBSTITUTE WITH THE BERRY/ FRUIT* OF YOUR CHOICE!) 1/2 CUP MAPLE SYRUP
2 TSP VANILLA EXTRACT
1 TSP EVOO

2 CUPS QUINOA FLAKES 1/4 TSP SEA SALT

PREHEAT THE OVEN TO 350 AND LINE AN 8X8 PAN WITH PARCHMENT PAPER.
COMBINE FRUIT, MAPLE, VANILLA AND OIL IN A BLENDER AND BLEND UNTIL SMOOTH.
IN A LARGE MIXING BOWL COMBINE QUINOA FLAKES AND SALT. FOLD IN THE WET TO THE DRY AND MIX WELL WITH A SPOON, LET SOAK FOR A FEW MINUTES.
POUR BATTER INTO THE PAN AND SPREAD EVENLY. BAKE FOR 30 MINUTE OR UNTIL A TOOTHPICK TESTER COMES OUT CLEAN.
LET COOL COMPLETELY, CUT INTO SQUARES/ BARS AND REFRIGERATE FOR UP TO 5 DAYS. *WORKS GREAT WITH PEACHES WHEN IN SEASON AND LOOKS BEAUTIFUL TOPPED WITH SLICED FRESH FRUIT!


CREAMY NUT BUTTER DIP

1 SMALL CONTAINER VANILLA YOGURT
(USE KITE HILL PLAIN FOR NONDAIRY ALTERNATIVE)
1/2 CUP PEANUT, ALMOND OR NUT BUTTER OF YOUR CHOICE
1 TSP MAPLE SYRUP OR HONEY (OMIT IF YOGURT IS ALREADY SWEET) SPRINKLE SEA SALT

COMBINE ALL INGREDIENTS IN A MINI PREP FOOD PROCESSOR OR BLENDER UNTIL COMPLETELY SMOOTH. ADD NUT MILK OR COCONUT MILK FOR DESIRED CONSISTENCY. USE TO DIP FRUIT, CARROT STICKS, CELERY, PRETZELS OR POPCORN.


MAGICAL MELLO HUMMUS

3/4 CUP RAW CASHEWS
3 TBSPN FRESH LEMON JUICE
1.5 CUPS COOKED GARBANZO BEANS
1-2 TBSP TAHINI
3 TBSP EVOO OR FLAX OIL
1/2 TSP SEA SALT
OPTIONAL: 1 SMALL CLOVE GARLIC, 2 TBSP NUTRITIONAL YEAST 5-6 TBSP WATER TO THIN TO DESIRED CONSISTENCY

PUREE THE CASHEWS AND LEMON JUICE IN FOOD PROCESSOR UNTIL ALMOST SMOOTH. ADD REMAINING INGREDIENTS (BESIDES WATER) PUREE AGAIN UNTIL SMOOTH SCRAPING DOWN SIDES AS NEEDED. GRADUALLY ADD WATER TO DESIRED CONSISTENCY AND SEASON TO TASTE WITH SALT, LEMON JUICE AND ADDITIONAL NUTRITIONAL YEAST.
* FUN VARIATIONS: BEFORE PUREEING ADD...
* A HANDFUL OF SPINACH, EDAMAME OR GREEN PEAS FOR DINOSAUR HUMMUS.
* GRATED BEETS OR A FEW TBSP FRESH BEET JUICE FOR PINKALICIOUS HUMMUS.

*A SPOONFUL OF PEANUT BUTTER AND CRUNCH PEANUTS FOR A DOUBLE DOSE OF PLANT PROTEIN


GREEN GODDESS (EVERYTHING) DRESSING

2/3 CUP GOATS MILK YOGURT OR VEGANAISE
1/4 CUP CILANTRO
2 SCALLIONS WHITE AND LIGHT PARTS ONLY ROUGHLY CHOPPED
1/4 CUP FRESH SQUEEZED LIME JUICE
1/2 GREEN JALAPEÑO ROUGHLY CHOPPED (MORE OF LESS TO YOUR TASTE) 1/2 CUP EVOO
1/2 TSP COARSE SEA SALT
1 TBSPN RAW HONEY

COMBINE ALL IN A HIGH POWERED BLENDER UNTIL COMPLETELY SMOOTH KEEPS WELL IN A SEALED MASON JAR FOR UP TO A WEEK.

THIS DRESSING IS PERFECT TO TOP ANY STYLE OF SALAD OR SIMPLY FOR VEGGIE DIPPING GOODNESS!


(EASIEST EVER) TAHINI MISO DIP

1/2 CUP TAHINI (WHOLE FOODS 365 BRAND IS THE BEST!) 1 TBSP DARK MISO
1/4 - 1/2 CUP WATER

COMBINE TAHINI AND MISO IN A MINI PREP FOOD PROCESSOR - IT WILL BLEND AND THEN START TO THICKEN. ADD WATER IN SMALL QUANTITIES UNTIL IT BLENDS SMOOTH, IT WILL WHIP SMOOTH AND BECOME LIGHTER IN COLOR. USE TO DIP VEGGIES OF ALL KINDS, OR SLATHER ON NORI TO MAKE HAND ROLLS.
*FAVORITE COMBO: CUCUMBER, SHREDDED CARROTS, JICAMA + RED PEPPER WITH SMOKED SALMON AND TAHINI SPREAD.


BROCCOLI TOTS

2 CUPS CUBED RUSSET POTATOES
1.5 CUPS FINELY GRATED BROCCOLI (OR CAULIFLOWER!)
2 CUPS SHREDDED PARMESAN CHEESE* 1 TBSP ITALIAN SEASONING
add SALT AND PEPPER TO TASTE

PREHEAT OVEN TO 425 AND PLACE RACK IN MIDDLE. LINE A BAKING SHEET WITH PARCHMENT AND SET ASIDE. PEEL AND DICE 2-3 RUSSETS INTO SMALL CUBES. STEEM FOR ABOUT 10 MINUTES OR UNTIL A FORK CAN EASILY PIERCE BUT STILL A LITTLE TOUGH. DRAIN AND SET ASIDE. IN FOOD PROCESSOR PULSE ABOUT 2 CUPS OF CHOPPED BROCCOLI FLORETS UNTIL IT RESEMBLES COURSE RICE. NEXT PULSE THE POTATOES AND 1.5 CUPS OF PARM. TRANSFER TO LARGE BOWL - COMBINE WITH BROCCOLI AND SEASONINGS AND FOLD TOGETHER WITH SPATULA. FORM INTO 1” SCOOPS AND ROLL IN ADDITIONAL PARM TO COAT. PLACE ON BAKING SHEET ABOUT AN INCH APART AND BAKE FOR ~12 MINUTES OR UNTIL GOLDEN BROWN.
*FOR NONDAIRY OPTION USE FOLLOW YOUR HEART BRAND PARMESAN

photo @momables our favorite spot for kids cooking inspiration!


PROTEIN PACKED RAW COOKIE BITES

1/2 CUP ALMOND, CASHEW, PEANUT BUTTER (OR SUNBUTTER FOR A NUT FREE VERSION!)

1/4 MAPLE SYRUP OR RAW HONEY
1 TSP VANILLA EXTRACT
2-4 TBLSP COCONUT FLOUR (ADD SLOWLY - TOO MUCH WILL DRY IT OUT!)

4 TBLSP GROUND FLAX SEEDS 1/4 TSP SEA SALT
1/4 CUP CHOCOLATE CHIPS

IN A LARGE BOWL MIX TOGETHER NUT BUTTER, MAPLE AND VANILLA UNTIL CREAMY AND BLENDED. ADD THE DRY INGREDIENTS TO THE WET STARTING WITH JUST A TABLESPOON OF COCONUT FLOWER. IF IT IS TOO DRY AND DOESN’T HOLD TOGETHER KNEAD IN A LITTLE WATER. IF ITS TOO WET ADD A LITTLE MORE COCONUT FLOUR (THIS VARIES DEPENDING ON WHAT TYPE AND BRAND OF NUT BUTTER).

USING YOUR HAND ROLL INTO 1/2 TO 1 INCH BALS AND STORE IN THE FRIDGE FOR UP TO A WEEK.


COCONUT BLISS BALLS

1 CUP MEDJOOL DATES
1 CUP ALMONDS OR PECANS OR A COMBO OF BOTH
1/4 CUP UNSWEETENED COCONUT + MORE FOR ROLLING 1/4 TSPN SEA SALT

ADD ALL INGREDIENTS TO A FOOD PROCESSOR AND PULSE UNITL IT FORMS A STICKY DOUGH. USE YOUR HANDS TO ROLL INTO BITE SIZED (1/2 - 1 INCH) BALLS AND ROLL ONTO A PLATE WITH ADDITIONAL SHREDDED COCONUT (+ HEMP SEENDS FOR EXTRA PROTEIN AND NUTRITION) STORE IN THE FRIDGE IN AN AIRTIGHT CONTAINER.