Healthy Lunch and Back to School

A new school year can be exciting, bustling, and busy! Eating fresh, nutritious foods can get lost in the shuffle. Healthy snacks and meals are key to providing fuel for the brain and body. We suggest incorporating Back-to-School Bento Box Ideas BROWN BOX Style…your kids will love it!

Protein & Health Ball Lunch Ideas

 BREAKFAST ON-THE-GO Box:
  •  Waffle bites, Morning Rounds, English muffin, or toast– can make sandwich style filled with protein packed nut butter or scrambled eggs
  • Fruit slices- melon, apples, oranges, pineapple, anything easily finger held
  • Veggies and dip- sliced jicama, carrots, cauliflower and hummus or yogurt

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ROLLED UP LUNCH Box:

  • Tortilla filled with sliced lunch meat, cheese, and greens. Alternate option PIZZA style– marinara sauce, pepperoni slices, cheese.
  • Vibrant vegetable salad of greens or spinach, peppers, carrots, broccoli. Sprinkle nuts on top for added protein and healthy fat.
  • Hand held fresh fruit (whole or sliced)

SOUP and SANDWICH Box:

  • Sandwich- any variety: meat and cheese, fruit and nut butter, grilled cheese
  • Soup- try tomato, split pea, chicken and rice, veggie beef
  • Boiled egg, whole or sliced
  • Fresh veggies and fruit- baby carrots, celery, banana, plum
  • Crackers- great for dipping in soup or topping with egg slices.

AVOCADOS are AWESOME Box:

  • Avocado half
  • Granola- bar or trail mix. Alternate option: dried fruit and nuts
  • Fruit, easily fingered- grapes, blueberries, strawberries, blackberries
  • Soup on the side

 

 

Find these and many other seasonal, organic and natural foods on our web site at http://www.BrownBoxOrganics.com

Beautiful Bento Lunch photos used with permission from: http://www.raisinggenerationnourished.com/        Visit this web site for more healthy meal ideas and inspiration!

Ready to Order? Use Promo Code SAVE10 for $10 Off your first delivery!

Promotion good until December 31, 2017. For new and inactive customers only. Cannot be combined with other discounts. Other terms and conditions may apply.

 

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Salad Rolls – Fresh Summer Food. Week night quick.

Every season there seems to be something I can’t get enough of. This summer it is Salad Rolls. My husband loves tacos and likes to eat them nearly every week. I joke that these are my Asian Tacos. I could easily eat them every week. They best part is that they are very easy to prepare and we normally have the ingredients on hand.


 

 

 

Ingredients:

  • 2 oz. rice stick noodles (optional, but normally included)
  • 1 cup shredded or matchstick carrots
  • 1 cup thinly sliced cabbage (I like red best, but any will work)
  • ½ cup chopped cilantro (basil and parsley are also good in the mix)
  • 1 cucumber peeled, seeded and cut into matchsticks
  • 1 sweet pepper, seeded and thinly sliced
  • 1 green onion, cut into thin strips length wise
  • 1 package of rice sheets

Notes: Cooked meats optional (Chicken and shrimp work well). Try other veggies! We like summer squash or zucchini chopped into matchsticks. I love to load these with chopped spinach. 

Simple Peanut Sauce for Dipping. To prepare combine: ½ cup creamy peanut butter and ¼ cup sweet chili sauce.

Directions:

1.      If using noodles cook according to package directions and set aside. We like these best with just vegetables, but they are traditionally made with the noodles.

2. Prepare the rice sheets according to directions.

3. Layer with preferred amounts of each ingredient and roll up.

Enjoy!

 

 

Posted in Basil, Cabbage, Carrot, Cucumber, Garlic, Ginger Root, Greens, Herb, Onion, Peppers, Spinach, Summer Squash, Zucchini & Summer Squash | Tagged , , , , , | Leave a comment

Salsa Fresca (Pico De Gallo)

I must have been fifteen when I first had salsa. It was at a fast food style Mexican restaurant and I was far from impressed. I put salsa on my list of things I do not like and there it stayed for a few years.

In 1996 I came to visit Idaho with my boyfriend who has now been my husband for twenty years. He introduced me to his family who ate Mexican food every week. His mom made fresh salsa also called Salsa Fresca or Pico De Gallo. I tried it to be polite and have loved it ever since.

Over the years I have learned that there are hundreds of variations of fresh and cooked salsa and many are delicious! The down side of fresh salsa is there is quite a bit of chopping. It takes me about five minutes to make a large bowl. The fun part is that we now have children who enjoy helping in the kitchen and especially eating. Many hands make light work. Enjoy!

 Salsa Fresca (Pico De Gallo) 

  • 1 medium red onion or sweet yellow onion, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 limes, juiced
  • 2 ½ cup roma tomato, chopped
  • ½ cup cilantro, chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon salt

Directions: Combine ingredients and let sit in the refrigerator for a few hours or overnight for best flavor.

 

 

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Zucchini Quesadillas

Sometimes, especially in the summer the zucchini starts to pile up. One of my favorite ways to use up zucchini that does not include sugar and chocolate chips (Chocolate Zucchini muffin recipe here) is to make zucchini noodles or Zucchini Quesadillas like this simple recipe below.

Zucchini Quesadillas

Ingredients:

  • 1 Large onion, chopped
  • 1/2 sweet pepper, chopped
  • 2 teaspoons butter, softened
  • 2 cups zucchini, shredded
  • 2 Tablespoons taco seasoning
  • 1 ear corn, roasted – optional
  • 8 flour or corn tortillas (We love Sprouted Corn Tortillas by Food For Life or Whole Wheat Tortillas)
  • 8 oz. Mexican Blend Cheese by Organic Valley
  • Salsa, sour cream, lime wedge, cilantro as available

Directions:

  1. Saute onion, pepper and 1 teaspoon butter for three minutes. Add the zucchini and taco seasoning and saute for about four minutes while stirring until just tender. Remove from heat.
  2. Spread a small amount of butter on each tortilla. Place in pan butter side down and sprinkle 1/4 cup (or to taste) Mexican Blend Cheese and 1/4 cup zucchini mixture over half of the tortilla. Fold over.
  3. Cook each side for about two minutes until cheese is melted and tortilla lightly browned.

 

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