Summer is over, and school is open!
And that means, we are all in need of many many options for breakfast, lunch, snack, and dinner!
Who doesn't love their local specialty stores that stock up truly well made products, care for local seasonal produce, and build a community around healthy sustainable eating! A couple weeks ago, I made a trip to Wheatsville to get my usual favorites and started going my meal preps. Our family is a gluten and bread loving family in general. So I made sure to get a variety of breads. Dairy is the next favorite so got us some grass fed cheese from Maple Hill - love their products! And a few other things.
NOT A BELIEVER IN BEAUTIFULLY CUT FRESH VEGGIES
When it comes to lunches, like most parents, I have a few preferences. I make stuff that will not have the risk of spoilage, provides a good mix of vegetables and carbs and protein. However, I am not a huge believer in making those beautifully cut vegetables nicely laid out in the lunch box. Why? They simply don't get eaten enough, and it's so sad to see them hit the trash can, that goes to the landfill, generating methane gas that's SO NOT GOOD for the environment.
I would rather wait to provide those options under my supervision and when they are not distracted playing with 10 of their friends in a very limited lunch break! Nope, can't do.
SO I GET SNEAKY.. SHHH!
Trick #1: Always have sauces that are readily available! Even better if they are using different 'colors' meaning veggies. Ready to pour on to your eggs in the morning or in a hot dog or on a sandwich. I can't tell you, how good it feels to see the goodness go down into the tummies without a fight!
A LUNCH, SNACK AND DINNER WITH TWO SAUCES
INGREDIENTS AND PREP FOR THE RED CARROT SAUCE (to make the shown size above, about 1/2 cup)
- One fresh carrot, chopped
- 1 clove of garlic
- 1/2 cup yogurt
- 1/4 tsp of dried dill
- 1/8 tsp of black pepper
- kosher salt to taste
Blend it all and taste to make sure that the salt is sufficient. Store it away.
INGREDIENTS AND PREP FOR THE GREEN CARROT SAUCE (to make the shown size above, about 1/2 cup)
- 1 cup carrot greens
- 1 inch peeled fresh ginger
- 1 tsp dried whole mustard (you can substitute with yellow mustard or dijon mustard too)
- kosher salt to taste
Two sauce with the same veggie - sounds fun, doesn't it? And super handy too!
INGREDIENTS FOR 'HOT CARROT'
- hot dog buns
- carrot sliced into two by the length
- red carrot sauce
- green carrot sauce
- siete grain-free tortilla chips
- cook the carrot on a grill pan
- let it cool down a bit
- layer it as shown in the image
- wrap it up, and send it off to school, or serve right away
SNACKING OLIVE BREAD SMOTHERED IN CARROT SAUCES
This is my favorite as it goes well with my wine too, mmm... imagine this with a nice slice of grass fed slice of cheese - heaven!
DINNER: CHICKEN SANDWICH WITH FRESH ASPARAGUS
I like chicken thighs any day compared to chicken breast, especially if the bird is cage free/pastured. The good fat far outweighs the reasons to go lean on the breast. According to local farmers, Todd and Katherine from Blackland Farm and Cattle, south of Austin:
A great trait of pasture-raised meat is the healthy quality of its fat. It boasts a far better Omega 3:Omega 6 ratio. A lot of parents provide grass-fed or pasture-raised whole milk to their children specifically for the quality fat content to aid with brain development.
INGREDIENTS FOR ALL SPICE CHICKEN SANDWICH
- boneless skinless chicken thighs
- all spice - really to your preference. I used at least 2 tsp for the 6 thighs
- 1 tsp paprika
- 1 tsp lemon pepper
- kosher salt
- 1/2 tsp dried ground thyme
- sprinkle on both sides
- lay them on a grill pan, cook both sides and let the chicken rest for 3-4 minutes before serving
Assemble the sandwich, by spreading the red carrot sauce on one side and green carrot sauce on the other. Layer with your favorite cheese or toppings.
Finish cooking up the rest of the asparagus, store it for the rest of the week!