These tiny holiday tarts provide the perfect balance of sweetness & spice and the convenience of a make-ahead, freezable gingerbread crust. When you’re ready to party, just pull them out of the freezer, and whip up your mousse in the blender.
Sometimes you just need something sweet – STAT! When that craving strikes, I whip up these Peanut Butter & Honey Bars. I promise, these unbelievably delicious & easy no-bake treats do have a few redeeming “healthy qualities”
Today’s school lunch features the remainders of my second take on a Caramelized Onion & Goat Cheese Frittata, reheated and popped in the thermos, leftover kale salad, one of those stevia-sweetened yoghurts I can get behind, a Honey & Date Sweetened Oatmeal Muffin from the freezer and fruit.
These whole grain biscuits are just a wee bit sweet and a whole lot tasty. They whip up in just a few minutes and make a perfect side to any meal. Keep them vegan by using non-dairy milk.
Today’s Lunchbox: Lemon Basil Tomato Soup (recipe on blog, here: easy and delish, one of my most popular recipes), homemade Sweet P Biscuit (100% whole grain, recipe will be up on blog this week), strawberries, hard boiled egg and a Grizzly Paw from the freezer (p. 124 of my cookbook, Real Food for Real Families).
Today’s Tex-Mex school lunch: Leftover Cowpoke Chili (easy, non-spicy veggie chili at p. 71 of my cookbook, Real Food for Real Families), low-salt organic tortilla chips, seed and raisin mix, local apple. (Chili made enough for last night’s dinner, today’s lunches, and two future school lunches (frozen in, you guessed it, mason jars!)
These are dead easy, delicious and look way fancier than they are. Does it get any better than that? No cooking involved, your kids can make these even at a young age with some basic supervision. Pop them in the freezer, and you’ll always have a sweet, real food treat when you need one, whether you’re serving it with a glass of milk or a glass of red.
Soup, Salad & Biscuit Lunch: Frozen Homemade Chicken Noodle Soup reheated this morning, leftover kale salad (try the simple & delicious Krazy Kale Salad in my cookbook, Real Food for Real Families at p. 82), homemade whole grain tea biscuit from dinner last night (try the Georgia Buns at p. 88 of my cookbook) and an apple.
This school lunch comes together quickly on a rushed morning: Leftover whole grain pasta is mixed with jarred natural spaghetti sauce (look for no added sugars). I pumped up the sauce with some chopped spinach and frozen edamame (beans: protein) while heating it up on the stove. Apple chips (dehydrated apples), local peppers, baby carrots and local plums round out the lunch.
I pack deli-box style lunches all the time. They’re easy, because they don’t involve a “main course”, just a random assortment of smaller, healthy items, in this case: a Good Morning Muffin (frozen, will defrost in the punchbag by noon, recipe at p. 33 of my cookbook, Real Food For Real Families), a hardboiled egg, some white cheddar cheese, whole wheat pita triangles, local cucumber & peach slices, a plum, and about a 1/4 c. of mixed seeds (for some healthy fat).
This lunchbox features leftover cold pasta tossed with leftover roasted veggies and a little pesto sauce (but you could use any healthy salad dressing). If you’re looking for an easy pesto recipe, you can try my Popeye Pesto (in my cookbook, Real Food for Real Families at p. 74) or my Kale Pesto
This lunchbox contains a favourite treat in my house, a “Suntella” and sliced strawberry sandwich. The Suntella is a school-safe, healthier version of Nutella that you can quickly whip up at home from basic ingredients, including sunflower seed butter, cocoa, honey. The recipe can be found at p. 44 of my cookbook, Real Food for Real Families. Along with the sandwich, I’ve added a local pear and some sliced raw veggies to round out the lunchbox.
Think outside of the lunchbox! Overnight oats assemble in 3 minutes the night before, soften overnight in the fridge, and pop into the lunchbox in the morning. So easy, and kids love the idea of breakfast for lunch! This lunch features my Strawberry Sunflower Mason Jar Mornings recipe, with a few blueberries thrown in for good … Continue reading Breakfast for Lunch(Box)!
A great way to keep variety in your lunches is to plan for leftovers by making extra the night before. In this lunch, I heated up extra veggies that I roasted the for the previous night’s dinner, along with refrigerated pre-cooked pasta and a little jarred natural spaghetti sauce from the store to make a healthy Roasted … Continue reading Love Your Leftovers Lunchbox
This balanced school lunch features: Homemade Chicken Noodle Soup (have you tried Mama’s Chicken Soba Soup at p. 56 of my cookbook, Real Food for Real Families?), local carrots, grape tomatoes, strawberries and plum and as a healthier treat, a homemade Grizzly Paw (p. 124 cookbook, made in advance and frozen, it will defrost by lunchtime).
Sweet potato and applesauce allow for a lower-sugar, super-moist wholegrain chocolate muffin. Cocoa, cinnamon, cloves and cardamom amplify the chocolatey flavour. Perfect treat for a lazy afternoon!
Here’s a delicious, simple take on a homemade truffle for Valentine’s Day. Perfect as a sweet treat with a glass of milk or a cup of tea, these balls are free of added sugars, dairy and gluten and full of my favourite secret ingredient, love.