This balanced school lunch includes a 1/2 whole wheat pita stuffed with a little lettuce and about 1/3 c. of my Smashed Chickpea Salad (you can find recipe on my blog, here), which is a twist on tuna or egg salad, takes 5 min to throw together. A peeled local carrot (why cut into tiny pieces, when kids live to chomp on a whole carrot?), plum and some leftover popcorn from last night (popped on stove in coconut oil: YUM!).
You can make this simple dinner in less than half an hour from start to finish. Baked not fried, these gluten-free babies are made with oats instead of flour.
This one is for the moms and dads out there looking for a healthy, portable lunch option, although your kids just might surprise you and eat this too! It’s a delicious, nutritious, protein-packed lunch that stores and travels easily. Don’t skimp on the fresh herbs, they really make this dish! Ingredients: 1 c. quinoa, well-rinsed … Continue reading chickpea & quinoa tabbouleh
This is a super-delicious, cleanse-friendly salad that is packed with protein and therefore very filling. Salad Ingredients: 1 can, or 1.5 c. fresh cooked chickpeas, rinsed and drained 1/2 c. chopped red onion 2 small tomatoes, coarsely chopped 1/2 of a 454g block of firm organic tofu, chopped into 1/2” cubes 4 tbsp chopped … Continue reading moroccan chickpea salad