Class may be back in session, but we’re not ready to fall back into routine just yet. To help ease in to the demanding fall schedule, we thought we’d focus on one of the more challenging aspects of a jam-packed and on-the-go agenda: lunches. Do leftovers, quick pre-packaged lunches, or healthy, but taste-less meals mean anything to you? We thought so. How about a lunch that is easy to do, healthy, AND will leave you and your kids wanting more, for a change?! It’s so easy to get repetitive and run out of ideas for this kind of daily task, so we’ve got one more set of recipes to add to your repertoire and to keep the whole family happily munching away when the clock strikes noon.
This week, blogger, recipe developer, and (have we mentioned?) school teacher Allison Sklar is back, not only in the classroom, but also to give us a lesson on lunchtime that will satisfy parents and kids alike. She’s got an exciting back-to-school lunch planned that will be a hit in the lunchroom at school and at the office. She will guide you through delicious recipes like a Fig and Cheese Wrap with Sumac, Crunchy Kale Chips, and Pumpkin Spice Granola that are worth the effort. With a tasty and filling main, a crispy snack (that are veggies in disguise) and a homemade granola to get you through the afternoon, your lunchtime woes will be left in the past–just like last semesters’ grumpy teacher. Kill two birds with one stone by making yourself and your kids a killer lunch for the beginning of the school year that is nutritious, delicious and well thought out.
Not only do we have a unique and tasty lunch to add to your selection, but we also have the perfect lunch bag for every day of the week! The Nelly Lunch Bag is available in two colours, green and red, and comes equipped with a bento box, perfect for your picky eater or to simply keep your mouth-watering creations organized. Plus, a knife, spoon, and fork are already in the bag, so you’ll never worry about forgetting to add them in again!
Don’t let the back-to-school blues get the best of you. Try our fun, nutritious, and easy recipes for an A+ lunchbox!
- 1 medium whole wheat tortilla
- 1 tbsp fig jam or fig preserves
- 1 tbsp whipped cream cheese or goat cheese
- A handful torn arugula
- ½ ripe pear , thinly sliced
- ¼ tsp sumac
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Spread fig jam on tortilla, leaving a half inch around the edges. Layer with cream cheese, using the back of a spoon to smooth it out.
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Fill half of the tortilla with sliced pear and arugula. Sprinkle with sumac.
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Fold sides in and begin to wrap starting at the side with the fillings until it's rolled up. If serving to a child, use a sharp knife to slice into rounds.
- 2 medium bunches kale , washed and torn, stems discarded
- 2 tbsp grape seed or olive oil
- 2 tbsp nutritional yeast
- ¼ tsp sea salt
- Cracked black pepper , to taste
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Toss ripped kale leaves with oil, nutritional yeast, salt and pepper.
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Place on a wire rack on top of a parchment-lined baking tray, and spread out half of the kale mixture, making sure they are not on top of each other.
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Bake for 15 minutes, until crisp but not too brown. Allow to cool. Repeat with remaining uncooked kale.
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Store in an airtight container or a freezer bag for up to two weeks.
- 4 cups large rolled oats
- 3 tbsp brown sugar
- 1 cup raw pumpkin seeds
- 1 cup unsweetened (unsulphured) coconut flakes
- 4 tbsp ground flax seeds
- ⅛ tsp sea salt
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- Small pinch ground clove
- 2 tsp natural vanilla extract or 1 tsp almond extract
- Optional: 1 cup mixed chopped dried fruit (dates, raisins, etc)
- 100 g unrefined coconut oil
- 90 g honey , agave, or maple syrup
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Preheat oven to 300°F. Line two pans with parchment paper.
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Mix together all the dry ingredients (except for the dried fruit) in a large bowl. In the microwave, or on the stove, melt the coconut oil, honey and vanilla together in a small bowl. Add to the dry ingredients and mix everything until thoroughly coated. Separate onto the two baking trays (or one full-sized sheet pan) and bake for about 20 minutes.
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Take the trays out and add the dried fruit, incorporating with a heatproof spatula or wooden spoon. Continue baking for another 15 minutes. Set a timer and be careful not to over-bake! The oats & coconut should be starting to brown.
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Remove from oven. Leave it to cool down completely (so that it can get all crispy crunchy!) and then break it down by hand into clusters.
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Store in an airtight container up to a month.
It might not seem crisp when you first take it out, but it will firm up once it cools.
Here to help make your everyday routine a little easier,
Allison Sklar is a Montreal native who started her blog in 2009. Allison is an advocate of plant-based diets, and she eats a mostly vegan diet at home, but she does not like to label herself. For instance, from time to time, you may catch her enjoying some sustainably sourced fish, as she did last summer in New Orleans. You may also see her occasionally drizzling some fair trade honey into her green tea. Call her a flexatarian, a pescetarian, a confused omnivore, whatever—she eats what she enjoys, and she encourages you to do the same. Allison creates the majority of her own recipes, unless otherwise stated. She is inspired by friends, family, and of course, whatever’s in her fridge. For more of Allison’s recipes, visit her blog!