Lion Stuffed Sandwich Bento
Meat Patties Simple Bento
3 Little Pigs Bento
Ricotta & Jam Sandwich
Ricotta & Jam Sandwich
3 T. Ricotta Cheese
4 of your favorite Pancakes or 2 slices of bread
1 T. Jam
Spread ricotta evenly onto 2 of the pancakes. Top with the jam, then cover with the remaining pancakes. Turn it into a “honey bee pancake sandwich by swapping honey for the jam). Go savory on bread with pesto in place of the jam.
Meal Prep Taco Salad Lunches
BLT Towers
BLT Towers
Bread slices, cut in rounds (better if cut the same size as the tomatoes)
3 T. butter, melted
2 packages fresh Mozzarella cheese, cut in ½-inch slices
10 small tomatoes, ends cut off, sliced in ½-inch slices
1 large bunch bib lettuce, cut in rounds
6 slices maple-glazed bacon, fried crispy
Preheat oven to 350 degrees. Using a circular cookie cutter, press into bread slices and create crustless bread rounds. Brush the rounds with butter, and toast in oven for about 8 minutes or until crispy. Add Mozzarella to the bread round, then layer with tomato, lettuce, and bacon, making a tower. Repeat until all ingredients are used. Secure the towers with a toothpick if desired, and place on platter. Easy and colorful!
Roasted Lotus Flower Onions
Roasted Lotus Flower Onions
4 Red Onions
50ml Balsamic Vinegar
50ml EVOO
½ T. Salt
(It’s important to cut the onion in the right way so you get the lotus-flower results. Cut from the top down, being careful not to cut all the way through. You should aim for about 12-16 sections. Once the onions are cooked, you can gently pull out sections of the onions to form separate petals.) Cut the top end of the red onions. Make a cut in half without reaching the bottom end, make another cut in half again and repeat until you have four cuts. Repeat with the other onions. Place the onions in a bowl and drizzle with olive oil. Add the balsamic vinegar, mix, and let stand for 10 minutes. Place the onions in an oven-safe baking dish, and drizzle with the oil mixture. Season with salt and pepper. Bake for 30 minutes at 200°C/400°F. Remove the aluminum and return to the oven for 10 minutes. To make a sweet and sour variation, mix together red wine vinegar, white wine vinegar, dark brown sugar, and olive oil. Drizzle over the onions before baking. Store leftover roasted onions in an airtight container (or plastic bag), in the fridge, for up to 4 days. You can also freeze roasted onions. Allow them to cool completely, then place them on a baking tray, and freeze for a few hours. Once they are frozen, transfer to a sealable plastic bag, and freeze for up to 6 months. Allow them to thaw at room temperature (or in the fridge if you’re thawing them overnight) and reheat in the microwave or oven.
Chicken Pasta Wheel Salad
Chicken Pasta Wheel Salad
1 C. cooked pasta
½ C. chopped cooked chicken
¼ C. diced cucumber
¼ C. diced celery
2 T. sliced black olives
6 cherry tomatoes, sliced in half
¼ C. carrot, julienned
2 T. olive oil
2 tsp. apple cider vinegar
¼ tsp. Italian seasoning
salt and black pepper to taste
In a small bowl combine the olive oil, apple cider vinegar and Italian seasoning. In a large bowl place the pasta, chicken, cucumber, celery, black olives, tomatoes and carrot. Add the olive oil mixture, season to taste with salt and black pepper and toss to combine. Pack it in a lunchbox with a fresh fruit for a nutritious and satisfying meal.
Apple Cheese Wraps
Apple Cheese Wraps
1 granny smith apple
1 slice lemon
2 slices cheddar cheese, cut in half
2 slices deli turkey or ham, cut in half
Slice the apple into 1/2 inch thick slices. Rub the apple with the lemon wedge to prevent from going brown. Slice the cheddar cheese into 1/2 inch wide slices and the ham in 1/2 or in 1/4 (the ham needs to be large enough to wrap around the apple). Place an apple slice and a cheese slice on top of the deli meat and fold over deli meat to wrap.
Buttermilk Biscuit Breakfast for Lunch
Buttermilk Biscuit Breakfast for Lunch Sandwich
Homemade Buttermilk Biscuits
Scrambled Egg Rounds
Cooked Sausage Rounds or Bacon Strips
Cheese
Veggies
Berries
Healthy Chicken Salad Pinwheels
Healthy Chicken Salad Pinwheels
3 C. (420 g) coarsely cubed cooked chicken
1/2 C. (110 g) mayonnaise of choice
1 to 2 green onions, coarsely chopped
1/2 C. (60 g) pecans
1/2 C. (50 g) purple grapes
1/2 tsp. sea salt, or as needed
Black pepper, as needed
4 gluten-free tortilla wraps of choice (such as Food for Life brand brown rice tortillas or Sami’s Bakery Millet and Flax Lavash)
In a food processor or blender, combine the chicken, mayonnaise, green onions, pecans, grapes, sea salt, and black pepper. Pulse 5 to 7 times to combine the ingredients. You don’t want big chunks; the mixture needs to be spreadable. You can process the ingredients until they are completely smooth, or you can leave a chunkier texture for visual appeal. Spread a thin layer of the chicken salad on a tortilla wrap and, starting at one end, tightly roll the tortilla wrap all the way up. (If your tortilla wrap does not roll well without cracking, moisten it slightly and heat it up a bit in a warm skillet or in the microwave for 10 seconds to soften it.) Set the wrapped tortilla on a plate and continue this process with the rest of the chicken salad and tortilla wraps. Tightly cover the plate of chicken wraps with plastic wrap (or put the wraps in an airtight container), and transfer the plate to the refrigerator to chill and firm up for at least 30 minutes. You can do this the night before or 1 to 2 days in advance. After the wraps have chilled, use a serrated knife to cut the wraps into 1- to 2-inch (2.5- to 5-cm)-long pinwheels.