- 1/4 cup olive oil
- 2 large onions finely chopped
- Kosher salt and black pepper
- 4 cloves garlic chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 ounces tomato paste
- One 15 ounce can kidney beans drained
- One 15 ounce can black beans drained
- One 15 ounce can pinto beans drained
- One 15 ounce can garbanzo beans drained
- One 28 ounce can diced tomatoes
- 2 teaspoons Worcestershire sauce
- 6 cups vegetable broth
- 2 cups canned drained or frozen corn
1) In a Dutch oven over medium heat, cook the onion until soft with 2 tablespoons olive oil and a pinch of kosher salt and freshly ground pepper, about 3 minutes. Mix in the remaining 2 tablespoons of olive oil along with the garlic, cumin, coriander and tomato paste. Cook until the spices and tomato paste toast, 1 to 2 minutes.
2) Then add the kidney beans, black beans, pinto beans, garbanzo beans, diced tomatoes, Worcestershire, vegetable broth and corn along with a tablespoon of kosher salt. Bring to a simmer and let cook for one hour. Garnish as desired and serve.
- 4-5 hot dogs; beef turkey or chicken
- 1 1/2 sticks unsalted butter
- 1/4 cup whole milk
- 1/3 cup maple syrup
- 1 cup buttermilk
- 3 eggs lightly beaten
- 1 1/2 cups cornmeal
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 1/4 cup sugar
1) Preheat the oven to 350 degrees. Place a large pan over medium heat and melt butter. Heat the butter until the foam disappears and the butter turns a light brown color. Watch carefully so it does not burn.
2) Pour the brown butter into a large bowl. Whisk in maple syrup. Then add your milk and buttermilk. When cooled slightly whisk in the eggs.
3) In a separate bowl mix together the cornmeal, flours, baking powder, sugar, salt and baking soda and then little by little add to your liquid ingredients and whisk together until combined. Pour the cornmeal batter into a lined muffin tray. Only pour in about ¾ the way on each muffin tin.
4) Cut your hot dogs into 3 pieces per dog. Place one cut piece of hot dog in the center of each muffin tin. Place muffin tray in the oven and cook for about 15-20 minutes.
- 1 large ripe avocado
- ¼ cup coconut oil
- ½ cup sugar
- 1 teaspoon vanilla bean paste
- 3 eggs; beaten
- ½ cup almond flour
- ½ cup cocoa powder
- 1 cup milk chocolate chips
- 1 teaspoon baking soda
- 1 teaspoon sea salt
1) Preheat oven to 350 degrees. Take an 8x8 inch pan and oil or line with parchment paper. Melt ¼ cup of the chocolate chips over a double broiler or microwave until fully melted.
2) In a medium size bowl place your avocados, coconut oil, sugar, vanilla and blend in a food processor or with a hand mixer until completely smooth. Then add your melted chocolate and blend. You then add your beaten eggs.
3) Now add your remaining dry ingredients; cocoa powder, almond flour, baking soda and salt. Mix with a spoon till everything is fully combined. Lastly fold in your remaining chocolate chips.
4) Take your batter and spread it evenly into your pan. Place in oven and bake for 30-35 mins or until brownies are set. (A great trick is using a wooden toothpick. Insert in the middle of the brownies and if it comes out clean you know it’s done) You want the brownies to have a cake like density. Set aside and cool before cutting and serving.
- 4 pounds plum tomatoes halved and seeds removed
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon sugar
- 6 sprigs fresh thyme
- 1 large onion diced
- 3 cloves garlic chopped
- 3 cups vegetable stock
- 1 bay leaf
- 1/2 cup heavy cream
- 3 tablespoons fresh basil; minced
- Special equipment: an immersion blender
1) Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the tomatoes cut-side up in a single layer on the baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper and the sugar. Scatter the thyme sprigs over the tomatoes.
2) Roast until the tomatoes are wrinkled and soft, about 1 hour. Let cool until cool enough to handle. Discard the thyme sprigs. Gently peel off and discard the tomato skins.
3) Heat the remaining 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the onions and a pinch of salt and cook until the onions start to lightly brown around the edges, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, vegetable stock and bay leaf and simmer, partially covered, for 30 minutes.
4) Reduce the heat to low, add the cream and basil and simmer for 5 more minutes. Remove the bay leaf and use an immersion blender to puree the soup until smooth. Season to taste with about 2 teaspoons salt and some freshly ground black pepper. Serve warm.
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter softened
- 3 brioche hamburger buns
- 4 ounces cheddar cheese thinly sliced
1) Butter 1 side of each bun. Lay 3 slices butter-side down on a work surface. Top each with 4 slices of cheddar. Top with the other half of the bun, butter-side up.
2) Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve.
- 1/2 cup almond butter
- 1 cup old fashioned oats
- 2 tablespoons fig jam
- 2 tablespoons unsweetened coconut flakes
- 1 tablespoon chia seeds
- 3 teaspoons hemp seeds
- 1 teaspoon pure vanilla extract
- 1/4 dark chocolate chips optional
1) In a large bowl, mix together the almond butter, coconut flakes, oats, and fig jam until well combined. Add in the chia seeds, hemp seeds, vanilla, and chocolate chips. You may need to use your hands to mix together. If mixture is too dry you can add a little more almond butter to help it stick together. If it's too wet, add a little more oats.
2) Form mixture into 12 balls and place in an airtight container. You can store these in the fridge for up to one week, or the freezer for one month.
Here’s Wednesday! Hump day!
- 2 lbs. ground turkey
- 1 ½ cups oats
- 2 eggs lightly beaten
- 1 onion finely chopped
- 2 tablespoons olive oil
- ¼ cup Worcestershire sauce
- ½ cup ketchup
- 1/3 cup parmesan cheese grated
- 2 tablespoons fresh Italian parsley minced
- 1 ½ teaspoons tomato paste
- ½ teaspoon salt
- ¾ teaspoon pepper
1) Preheat oven to 350 degrees. In a pan, sauté onions with olive oil until translucent which is about 15 minutes. Let onions cool.
2) Then in a mixing bowl add the ground turkey, oats, eggs, ketchup, parmesan cheese, parsley and tomato paste to the onions. Gently mix all together with your hands until combined. Start to form into small golf ball sized meatballs; about 24 meatballs.
3) Place on a baking sheet lined with parchment paper and a wire rack sprayed with oil about 2 inches apart. Place in oven and bake for about 20-25 minutes. Let it cool for 5 minutes before serving.
- 1 can garbanzo beans rinsed and drained
- 1 tablespoon olive oil
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon chili powder
1) Preheat oven to 400 degrees. Lay garbanzo beans on a paper towel and gently blot to dry. Add them to a baking sheet and toss with olive oil, garlic powder, onion powder, paprika, salt, and chili powder. Bake for 15-20 minutes until crispy.
- 1 cup old fashioned oats
- ⅔ cup creamy peanut butter
- ½ cup chocolate chips
- ½ cup ground flax seeds
- 2 tablespoons honey
1) In large bowl stir together oats, chocolate chips and flax seeds and set aside.
2) In a small saucepan heat peanut butter and honey over medium heat, stirring often, until melted and smooth. Remove from heat and pour over oat mixture and stir to combine.
3) Transfer to a parchment lined 7x5 baking dish. Press mixture to form an even layer. Place in fridge to set for about 2 hours. Then when set, break into pieces and store in air-tight container.
- 3 ripe bananas smashed
- ¾ cup sugar
- ½ cup coconut oil melted
- 2 eggs beaten
- 2 cups almond flour you can substitute all-purpose or whole wheat if you want
- 1 tsp baking soda
- ½ teaspoon salt
1) Preheat oven to 350 degrees. Mash ripened bananas in a bowl and set aside.
2) In a separate bowl mix together sugar, coconut oil and beaten eggs. Then add your bananas as well as your flour, baking soda and salt and mix well. Pour batter into a well greased 5x9 loaf pan and bake in oven for about 45-60 minutes. I always stick a toothpick into the loaf to see if it is done. When the toothpick comes out clean you know it’s ready.
- 1 cup cubed bread sourdough, whole grain, french
- 3/4 cup cubed cheese any semi-soft cheese – cheddar, mozzarella, fontina
- 5 slices turkey ham, roast beef or other deli meat
- 5 cherry tomatoes
- 5 cubes of cucumber and/or torn lettuce
- 5 skewers
1)Take one skewer and add 1 piece of bread, 1 cube of cheese, 1 slice of meat (folded over several times), 1 tomato, 1 cucumber, and 1 more piece of bread.
2) Repeat with remaining skewers and leftover ingredients.
- 1 cup elbow macaroni
- 2 eggs beaten
- 1 ½ cups shredded cheddar cheese
- ½ cup ricotta cheese
- ½ cup bread crumbs
- 3 ounces shredded parmesan cheese
1) Preheat oven to 375 degrees. Line a 12 cup muffin pan. Bring a large pot of water to a boil; then add macaroni and cook for about 8 minutes until pasta is cooked or as directed on box.
2) Drain well then place in a large bowl. Add your cheeses, beaten eggs and bread crumbs and mix until fully combined. Spoon mixture into each muffin cup. Place in oven and bake for about 15-20 minutes.
- 1 15 ounce can garbanzo beans, drained and peeled
- 1/2 cup tahini
- 1 small garlic clove
- 2-3 tablespoons freshly squeezed lemon juice more as needed
- 3/4 teaspoon kosher salt
- Water as needed
- 3 pitas sliced into 8 wedges each
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
1) For extra creamy hummus, remove the skins from the garbanzo beans. In a food processor, blend the chickpeas for about 1 minute. Scrape down the sides and blend for another 30 seconds or so. Add the tahini, lemon juice, garlic and salt and blend until smooth.
2) With the machine running, pour in 1 tablespoon of water at a time, until you get very smooth, creamy mixture. Taste and adjust seasonings, adding more lemon or salt if needed. Serve it with pita chips, and/or fresh veggies.
1) Heat the oven to 400 degrees. Place the pita wedges onto a baking sheet. Lightly brush with olive oil and sprinkle with salt. Flip over and repeat on other side. Bake until the chips are crispy and lightly golden, about 12 to 15 minutes. Remove from the oven and immediately transfer chips to a wire rack to cool.
Adapted from Life is but a Dish
- 2 large peaches
- 1 cup strawberries
- 1 tablespoon honey
- 1 teaspoon fresh squeezed lemon juice
1) Preheat oven to 200 degrees. Wash fruit, remove pits from peaches, and slice off the top of the strawberries. Dice fruit into large chunks.
2) Place the peaches, strawberries, honey, and lemon juice into a blender and blend until very smooth.
3) Line a baking sheet with parchment paper and pour the fruit puree onto the sheet. Spread evenly until about ¼ inch thick.
4) Bake for 5-6 hours until it feels dry and not sticky. Set aside and let cool to room temperature. Fruit will soften more as it cools.
5) Once it cools, use a knife or scissors to cut into strips, leaving the paper on if you choose. Roll up strips and store in airtight container.
I know, we’re only a few weeks into the school year, but raise your hand if you’re already feeling stumped about what to pack in your kid’s lunch!? Well, it’s your lucky day. Actually it’s your lucky week! All this week I’m teaming up with the lovely Tiffani Thiessen of Dinner at Tiffani’s to bring you fun and exciting recipes to help make packing school lunches a breeze.
~ CREDITS ~
Lunch Sack • Maika Canvas
Stainless Lunch Container • New Wave Enviro
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