I’m excited to announce that my newest book, The Real Food Solution, which incorporates the underlying approach to all of the food & lifestyle plans I put together for my clients, along with 6 weeks of balanced meal plans and over 70 recipes, will be in stores in January! (I’m SO excited about this book, guys. I’m really proud of it — it truly reflects my coaching philosophy & passion for real, lip-smacking-good food.)
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 yummy burritos are perfect for busy nights when you need a grab-and-go dinner or your kids have to eat between activities. They’re also lunchbox-friendly, and can be eaten warmed or cold. Make a big batch, wrap and freeze, then defrost and reheat in the oven or microwave for instant healthy fast food when you need it!
My objective this September is to get you thinking “outside the Lunchbox”! Preparation is the key to better, more varied lunches, and the good news is it’s not as hard as you think!
These are surprisingly simple. Cook your lentils and sweet potato together, then mash in the spices. Assemble the quesadillas, heat through, and enjoy! Melty goat cheese and crunchy toasted pumpkin seeds perfectly compliment the earthy, cumin-infused lentil mixture.
This makes a perfect weekend brunch or lunch, and it just so happens to be gluten and dairy-free! The sauce whips up in 3 minutes in a food processor or good blender, and if you have leftover rice you can throw the rest together in about 5 minutes.
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).
September 2014 Newsletter: Top 10 Kitchen Timesavers & Beta Butternut Soup
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 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!).
[slideshow_deploy id=’2038′]I’m thrilled to share some photos from the launch of my cookbook, Real Food For Real Families. Thanks to everyone who came out to support the launch — all 200 of you! It was a beautiful evening at St. Mary’s Book Club where friends old and new came together to sample some of my … Continue reading Real Food For Real Families launched at St. Mary’s Boat Club
There’s a lot of talk these days about eating clean or eating real (I’ll admit to being part of that chatter!). What’s all the talk about? The basic concept is getting to a place where you and your family are eating mostly one-ingredient, whole, unprocessed foods. The advantages to your family of getting “real” … Continue reading 3 steps towards getting real with your food