Maureen’s Granola Ingredients:10 cups rolled oats,1 cup dried milk, 6 cups nuts (any combination of raw almonds, walnut, pecans, cashews), 5 cups dried, unsweetened coconut flakes, 3 tsp. salt, 2 egg whites, ½ cup vegetable oil,1 cup honey, 3 tsp. vanilla, 2-3 cups golden raisins (add after baking). Heat oven to 275 degrees Method:1. Combine dry ingredients and mix thoroughly.2. Add wet ingredients. Hint: add the oil first then pour the honey in that cup. Mix thoroughly.3. Put it in pans 1-3 inches thick and bake.4. Use a spatula to turn it every five minutes or so. Like cookies, it’s best to take it out before it seems done. When it feels hot to the touch and is a light golden brown, it’s ready.5. Add golden raisins.
Chocolate-Laced Oatmeal CookiesHeart-healthy oats are peppered with bittersweet dark chocolate chips to make these crisp calorie-conscious cookies.Ingredients: Olive oil cooking spray, 1 ¼ cups quick-cook old-fashioned oats, ½ cup whole
wheat pastry flour, 2 tsp flaxseed meal, 1 tsp cinnamon, ground, ½ tsp baking
powder, ¼ tsp sea salt, ½ cup agave nectar, 1 large egg white, 2 tsp unsalted
almond butter, 1 tsp pure vanilla extract, ¼ cup dark bittersweet chocolate chips
(about 40 grams) Method: 1. Preheat oven to 350°F and lightly spray 2 baking sheets with cooking spray. 2. In a large mixing bowl, combine oats, flour, flaxseed meal, cinnamon, baking powder and salt. 3. In a small mixing bowl, whisk together agave, egg white, almond butter and vanilla. 4. Add egg mixture to dry ingredients all at once and combine. Stir in chocolate chips. 5. Divide batter equally into 16 mounds (about 1 rounded tbsp in size) and arrange evenly spaced on prepared baking sheets. Using the back of a slightly dampened spoon, flatten each mound into 2 ½-inch circles. Bake 9 to 10 minutes, until golden. Cool on sheets for an additional 10 minutes before transferring to racks to cool completely. Stored in an airtight container, cookies will keep fresh for 2 to 3 days.
I'm sure you're thinking, is she really blogging about this? This is nothing new. Sometimes, though, just hearing what other people are doing may spark an idea for you. I had to snicker the other day when I read an article about two chefs who couldn't get their kids to eat anything other than standard kid fare. Just hearing this makes me feel better and reminds me of an excellent cookbook idea I've had rattling around my head. The cookbook features two staple, kid-friendly meals from each one of my friends. Bingo, we all have some new recipes to shake things up at the dinner table. Unfortunately, that one hasn't even made it on the list, so in the mean time here are some yummy, kid-approved lunch box recipes:
Wraps seem to be working in our house.
Some of my favorites:
- Peanut butter, nutella and banana
- Veggie--spread tortilla with yogurt dip or hummus, add lettuce, red pepper strips, cucumber or what ever your kids like.
- Loaded Chicken Salad--cook two chicken breasts and shred, add 1/4 cup mayo, 1 apple cubed, 1/4 cup dried cranberries, 1/4 cup toasted sliced almonds.
- Lunch box parfait--vanilla or Trader Joe's vanana yogurt in a small container with frozen blueberries or strawberries. Pack some granola in a separate container to mix in.
I find that having lots of small plastic containers on hand makes lunches easier to prepare and more eco-friendly. Another great option is to purchase a bento box style lunch box. I absolutely love these biodegradable lunch boxes from Goodbyn™. I always get a tinge of green guilt when I use those pesky plastic baggies, so you could consider the reusable bags, if you don't want to buy a new lunch box. There's a great shop on Etsy, Bleuroo, that makes adorable embroidered and personalized reusable snack bags.