Cinnamon and Peanut Butter Sandwich

Sick of old pb and j? This is what we threw together today. Always working on new lunchbox ideas, simple and familiar is often best. Slightly different but still hits the spot.

(Makes about one serving)

2 slices whole wheat bread
2 tablespoons organic peanut butter
1 teaspoon agave (or maple syrup)
Dash of cinnamon 

1. Spread the peanut butter on one side of the bread.

2. Drizzle the agave over the peanut butter and sprinkle with cinnamon. Top with second slice of bread.

Cucumber Sandwiches

This recipe is just delightful. DELIGHTFUL. 1. Because it's fast and simple 2. Because it just tastes awesome. Whether it's tea time or a lunchbox sandwich, this is a winner! Use cookie cutters and have your kids help!  

Peeled cucumber slices
100% whole wheat bread
Soy yogurt
Dried dill
Salt
Pepper to taste

1. Peel and thinly slice cucumbers.

2. Mix yogurt with seasonings, have the kids help!

3. Spread yogurt on bread, place slices on top add bread and serve.

Cheese and Bean Quesadilla

You want your kids to eat healthy food? This recipe is a winner because it's simple, healthy and so familiar. Subbing with whole wheat tortillas adds protein. This is one of those quick throw together comfort foods that packs in the protein and fiber.
(Makes about one large serving)

2 whole wheat tortillas
1/4 cup shredded vegan cheddar cheese
1/3 cup Cannellini beans, rinsed and drained
Salt to taste
Barbecue sauce for dipping (recipe follows)

For the barbecue sauce:
3 tablespoons ketchup
2 teaspoons vegan Worchester sauce
1/2 teaspoon prune baby food (or homemade prune puree)
1/2 teaspoon orange juice
Dash of cinnamon 

1. Mix all of the ingredients together. Keeps well in the refrigerator.


For the quesadilla: 

1. Place one of the tortillas on a work surface and cover with the beans. 

2. Lightly mash the beans and spread them to the edges of the tortilla. 

3. Sprinkle with salt (if desired) and cheese.  

4. Heat a large frying pan to medium heat. Spray with cooking spray and place the tortilla in the skillet (tortilla side down). Top with remaining tortilla. 

5. Cook on each side for 2-3 minutes (spraying the second side with cooking spray before you flip it).  

6. Slice into wedges and serve with barbecue sauce as a dip.

Veggie Burger

In our house, veggie burgers are a pantry staple. Sometimes you just need to eat something healthy, easy and pre made. Throw together one of these babies with some coconut yogurt spread and your kids will be happily eating away. Little ones will love mixing the yogurt spread together while you slice the cucumbers.

One word on veggie burgers, they are not all made equal. In fact MANY of them are not so good for you. Read the ingredients list carefully.

(Makes one large serving)

1 whole wheat English muffin
1 tofu veggie burger
Sliced cucumbers or radishes (optional)
Coconut yogurt spread (recipe below)


For the Greek yogurt Spread:

1 cup nonfat plain coconut yogurt
1 tablespoon dried dill
1 teaspoon of lemon pepper
Dash of salt
Sprinkle of lemon juice (optional)

1. Mix all ingredients together in a small bowl until smooth. Set aside.


For the burger:

1. Toast the English muffin.

2. Meanwhile, bring a small frying pan to medium heat. Pan sauté the burger patty.

3. Spread the yogurt mixture onto the English muffin, add the patty and sliced cucumber.

Creamy Cheesy Broccoli Cheddar Soup

It can be so tempting to depend on canned soups for quick meals but making soup from scratch is a lot easier and faster than it seems.  Our recipe for broccoli cheddar soup below is ready in half an hour.  To save even more time, all of the vegetables can be grated in a processor instead of diced by hand.  Single servings can be kept in the freezer and reheated later for super fast meals.

Creamy Cheesy Broccoli Cheddar Soup

Ingredients:
2 tablespoons olive oil

1/2 small onion, diced

2 stalks celery, diced

1 medium sized carrot, diced

1 large bunch of broccoli with stems, diced

3 tablespoons whole wheat flour

1 clove garlic, minced

1/2 teaspoon oregano (optional)

3 cups vegetable broth

1 cup soy milk

1/2 cup shredded vegan cheddar cheese

1 teaspoon vegan Worcestershire sauce (optional)

Salt and pepper to taste

Instructions:

Sweat the onion, celery, carrot, and broccoli in the oil for about 5 minutes (add some of the salt here, too).  Add the flour and let it cook for just a minute, then add the garlic and oregano.  Add the broth and stir really well.  Cover and let it simmer for about 20 minutes or until all the vegetables are tender.  Turn off the heat, puree the soup then add in the milk and cheese.  Stir until it is all melted (turn back on low heat in order to melt the cheese if you need to) then add the Worcestershire sauce and salt and pepper to taste.

White Bean and Avocado Wrap

A fresh and simple throw together wrap that takes less than five minutes to assemble. What's not to love!? Perfect for school lunches, camp lunch boxes or a quick meal at home. Fast food doesn't have to be bad for you, plus this is quicker than a drive through! Add a side of trail mix and fruit and your kiddo will have the fuel they need for all that running, climbing and fort building!

1 whole wheat tortilla
2 tablespoons shredded carrot
2 tablespoons shredded cheeze
Cucumber slices (optional)
Monster Butter (recipe below)

For the Monster Butter:
4 ounces cannellini beans (white kidney beans)
1/2 avocado
1 teaspoons lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 teaspoon olive oil

1. Drain and rinse the beans, put into a bowl.
2. Halve and scoop avocado, add to beans.
3. Smash the beans and avocado together with a potato masher or fork until smooth.
4. Stir in spices and lemon juice.

To assemble the wrap:

1. Spread the monster butter on the center of a tortilla.
2. Sprinkle with carrots, cheeze, and cucumber.
3. Fold and roll the tortilla so that you have a convenient wrap to go!