I know the struggle of creating healthy, transportable, kid-friendly snacks and lunches that won’t take up a lot of time – or cost an arm and a leg. Here, I broke down 4 easy ideas for your next grocery run including cost breakdown per lunch! If this is helpful information, I would love to continue a Kid’s Bento series with loads of fresh ideas. Happy Back to School!
1/2 cup quinoa, cooked ($3.99/lb = $1 per lunch)
1 hardboiled egg ($2.99/dozen = $.25 per lunch)
Shredded carrots ($1.99/bag = $.50 per lunch)
Fava beans ($1.69/lb = $.30)
Red grapes ($.99/lb = $.25) BOX TOTAL: $2.30
Pepitas and dried cranberries ($5/lb pepitas, $3 bag of dried cranberries = $.50, $.20)
Crispy snap peas ($2.29/bag = $.57)
1 fig, halved (5.49/lb = $.60)
5 Protein Balls (recipe below) = Roughly $1.50
Blend 1 cup pitted dates, ½ cup shredded almonds, ¼ cup chia and ¼ cup peanut butter in a food processor until crumbly and sticking together. Form balls with hands, store extra in the refrigerator. BOX TOTAL: $3.37
3 slices Canadian bacon ($5.99 for 8 slices =$2.25)
1 Persian cucumber ($1.09/lb = $.27)
¼ cup seasoned almonds ($1)
3 chocolate wafers ($.50) BOX TOTAL: $4.02
Whole What Pita Bread ($2.99 for 5 = $.60)
2 Kinder chocolates ($1.29 for 4 = $.64)
1 Babybel Cheese ($4.39 for 6 = $.73)
Elbow pasta with marinara (recipe below) ($1.50)
Cook 1 cup elbow pasta until al dente. Stir in ½ cup marinara sauce and cherry tomatoes. Sprinkle parmesan cheese if desired. BOX TOTAL: $3.47
I was lucky enough to try a box (3 dinners) of HelloFresh for free to see how I like it. Now, I’ve been cooking for 6 years at least 5 nights a week so I’ve been really curious how I would like these box dinners that you prepare and cook yourself.
To start, the box came extremely well organized and even included a cute HelloFresh apron (score!). Each meal was in individual baggies and labeled and the meals and recipes were on large cards showing step by step instructions with photos. The refrigerated items were at the bottom of the box with frozen bags and were still cold when they arrived. Each item was labeled and some were in tiny little bottles (like the vinegar) that were just so cute.
The first meal I tried was the pork carnitas tacos. Even though there were a lot of ingredients I thought this sounded super yummy. It took me about 30 minutes start to finish and my husband was already chomping at the bit to get those in his grumbling stomach. My 4-year old wasn’t a huge fan, which was to be expected. He doesn’t like red onions or poblano peppers but I could tell he liked the pork.
Because I create custom recipes for other clients, continuing this service might not make a ton of sense but I’m happy to try it to learn new skills and flavor pairings.
This recipe can be tweaked to use any topping you’d like. It makes a yummy savory side dish to a main course, or a quick and easy lunch entrée.
2 sweet potatoes or yams
Coconut oil or olive oil
1 can chickpeas/garbanzo beans
Juice of one lemon
Preheat oven to 450F. Cut sweet potatoes in half lengthwise and place on a greased baking sheet face down for 20-30 minutes or until soft. Drain and wash chickpeas and sprinkle them with salt and spices to taste. In a medium saucepan heat oil and add chickpeas until golden in color, about 6-7 minutes. Remove potatoes from the oven. Top with arugula, chickpeas, feta and sprinkle with lemon juice or your favorite sauce. Enjoy!
For the holidays I rounded up some of my best, fool-proof recipes in a cookbook using the website, Blurb. I was very happy with the quality of printing and the ease of the their free software. If you’d like a copy of my book, here is the link.
I am always looking for recommendations for recipes so if you have any suggestions let me know!
For an easy, vegetarian dish that will use up the last of the summer tomatoes, look no further than this rustic tart. All you need is a frozen pie crust thawed, chive and onion cream cheese (7.5 oz), 2 eggs, 1/2 cup shredded parmesan cheese and ripe and juicy tomatoes. Combine the cheeses with the whisked eggs and pour into pie pan, placing sliced tomatoes on top. Bake at 400 degrees F for about 25 minutes or until slightly browned edges. YUM!
It’s no secret pumpkin feels right at home in pies and lattes, but this versatile fall vegetable also works in warm soups, rich pasta sauces, and even French fries. With its heavenly scent and many health benefits, pumpkin should actually be used every single day. Here, we rounded up 10 savory pumpkin recipes that will have even avid PSL drinkers seeing their favorite ingredient in a whole new light.
A grilled cheese sandwich is the ultimate comfort food and a childhood favorite. And even though it may seem hard to top the simple melted American cheese version, these recipes succeed. Fancy cheeses, rustic veggies, and unexpected flavors (pizza grilled cheese, anyone?), take this beloved sandwich to the next level. Here are 14 reasons to get out your skillet and give the grilled cheese a major makeover.
2/3 cup sliced artichoke hearts (from jar or can, drained)
Sea salt, for sprinkling on sandwich
Butter the outsides of the bread with butter. Spread the insides of the bread slices evenly with pesto. Put a slice of Havarti on the bottom piece of bread, add artichoke hearts, and top with another slice of Havarti. Place the other piece of bread on top, creating a sandwich.
Heat a large skillet or griddle pan over medium-low heat and place the sandwiches butter side down. Cook for 4-5 minutes, or until the cheese starts to melt and the bread is golden brown. Carefully flip the sandwich over and cook for an additional about 3-4 minutes. Remove from heat and sprinkle with sea salt. Cut sandwiches in half and serve immediately.