Lunchbox Ideas

My GF kiddo and I plan to be gone for a good part of the day.  Here are some things we plan to take along with us.  We have roast beef wrapped in romaine lettuce, a couple have grass fed cheese in them, grapes, clementines, cukes, carrots and peppers, chia pudding, cookies and granola.  All packed in my lunch cooler that looks like a purse! 

Butternut Squash Waffles

Are you tired of waffle recipes?  I think my family has settled on our favorite one, that being said I still like to try new ones.  I had some roasted butternut squash that did not go over very well this week, so I pureed it into these nutrition packed butternut squash waffles.  Before I go on, in all fairness to the original recipe creator, I altered the ingredients slightly.  I did not alter them enough to change the flavor.  I thought these were just so-so and they did not come out of the waffle maker very well. 

Who could use a little more honesty in their lives?  Here's what mine look like, honestly.

 
These are totally edible, so I will do the dutiful mom thing and eat them over the next few days knowing they are good for me.  The kiddos are eating eggs.

Ginger, Mango, Strawberry Green Smoothie

Basically the same as yesterday's smoothie recipe, but this time with strawberries.  I cut back on the flax too.  I didn't really measure, but this is close.

GinMangBerry Smoothie:
1 cup frozen mango chunks
2 handfuls fresh spinach
5 frozen strawberries
1 chunk fresh ginger root (probably about 1 tsp)
1 tsp
5 drops stevia
1 cup coconut milk

Blend together until smooth.

Roasted Pumpkin Seeds

This is a great salty snack.  Something I eat when I'm wanting popcorn or pretzels.  This recipe was given to me a couple years ago and I have made it many times.  I only roast mine for 10 minutes in my toaster oven, my friend does hers for 15 minutes in a regular oven.  Just watch them so they don't burn!

Roasted Pumpkin Seeds
1-2 tsp olive oil
1 cup raw pumpkin seeds (the little green ones, not the larger white ones)
1/2 tsp sea salt
1/2 tsp cumin

Drizzle pan with oil.  Spread seeds out and sprinkle with salt and cumin.  Roast at 325 for 10-15 minutes, tossing at least once.  Store in a glass jar.
 
Here's what mine look like.  

Sprouts & Squash

Tonight was a grilling night.  I tried something new and I don't have a name for it.  If anyone has a good name, please comment!  For now, I will call it:

Sprouts & Squash
1/2 butternut squash, cubed (I will cut mine in smaller cubes next time.)
15 Brussels sprouts, quarters
1 sweet onion
seasoning
oil

Drizzle a grill pan with oil (I used avocado).  Toss veggies around in the oil.  Season as desired.  I used Jane's Krazy Mixed-Up Salt and black pepper on mine.  Grill for about 10-15 minutes, stir occasionally.

I loved this and 3/4 of the kiddos liked it. 
 
I used pre-made hamburger patties & had the veggies cut up, so this was a dinner that could be put together in less than 30 minutes.  

Raw Brownie Bites

A friend of mine posted this grain-free raw brownie bites on her facebook page a couple days ago.  It took about 10 minutes from start to finish and I yielded 16 balls.  I decided to try them out on the kiddos after school, 50% of them liked them.  I thought they were good & I'm looking forward to enjoying the leftovers in the next couple days.

Ginger Mango Green Smoothie

Earlier this week I was talking to a friend that mentioned drinking a mango kale smoothie.  I have been wanting to make one ever since.  I purchased a bag of frozen organic mango recently and have been wanting to use it in something.  This is what I came up with this afternoon, since I do not have any kale on hand.

Ginger Mango Green Smoothie
1 cup frozen mango chunks
2 handfuls fresh spinach
1 chunk fresh ginger root (probably about 1 tsp)
1 Tbsp ground flax seed (you can taste it, so cut back a little if you don't like flax, or omit)
5 drops stevia
1 cup coconut milk

Blend together until smooth.
   

***I have now made this with kale and it is delicious too!***

Dr. Jill's Chia Pudding & Granola

I decided to combine 2 of my favorite recipes today, the result was delicious!!!

 
Here's the recipes:  Dr. Jill's Chia Pudding and Rena's Granola 

Dina's Delightful Cookies

These are such a quick, yummy treat!  If you are in the mood for a cookie that does not have chocolate, consider making a batch of Dina's Delightful Cookies.  I use honey instead of agave nectar. 
 
elanaspantry.com is having some technical problems, so please check out her awesome recipes sometime later.  This recipe does show up, but some of the pictures are not on.

Beef Pot Roast & Spinach Salad

I diverged from my normal pot roast recipe today and I'm glad I did.  Here's what I made tonight:  Paleo Plan Beef Pot Roast.  I used 4 tsp of Italian seasoning instead of the thyme and oregano.  We are not crazy about the taste of thyme & somehow I had 3 bottles of Italian seasoning in my cabinet, now I only have 2!  I roasted mine in the oven for 2.5 hours.  I  served this with leftover potatoes from Easter (thanks again, Mom!) for the family & a spinach salad.

This spinach salad is adapted from a really yummy recipe my sister-in-law makes.  The original recipe has sour cream and sugar in the dressing.  2/3 of the kids liked this salad.  I had leftover dressing which is good since 1 of the kids asked if I'd make this salad again tomorrow.  If my children ask for salad, I will make it!  I have hard boiled eggs and leftover bacon in the fridge, so this will come together in a snap tomorrow.  Here's what I put in mine:

baby spinach
2 pieces cooked & chopped turkey bacon
2 hard boiled eggs, cubed

Dressing:
2 Tbsp red wine vinegar
25 drops stevia
2 cloves garlic
1 1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
2 tsp dried parsley
6 frozen strawberries, about 1/3 cup
1 cup oil (I used olive)

Combine all ingredients in a blender, except oil, and blend until smooth.  Slowly add oil until emulsified.   Store any leftover in the fridge.   



 
Using words like "emulsified" makes me feel very professional, hehehe.

Mango & Avocado Salsa on Pan-Seared Salmon

We love mango salsa!  A couple weeks ago I made a some grilled chicken with a mango salsa, this time it is salmon.  I used frozen fillets (thawed) and a sweet onion instead of red.  This recipe was quick and easy.  The salsa took about 15 minutes to put together.  I actually diced and combined it earlier in the day.  The fish took about 10 minutes to cook.  The carrots were reheated from Easter dinner, thanks Mom!  The green beans were some I had canned, so they were ready in just a few minutes.  I got home at 6:30 and we were eating by 6:45.   I make non-paleo grains for my family sometimes.  Earlier I had made a rice pilaf that I also reheated to go with supper.

Grain Free Granola

I have made this granola several times.  I have tweaked it & changed some things up a bit.  Every time it has turned out well.  The main thing is to have the correct amount of dry things to wet things.  :)  If you don't care for almonds, make it with all pecans, if you don't like pecans, make it with all almonds, add some walnuts, cashews, sesame seed, or chia seed to the mix if you like those.  Here's what I did today.

Grain Free Granola
1 cup sliced almonds
1 cup chopped pecans
2 cups unsweetened, shredded coconut
1/2 cup raw sunflower seeds
1/2 cup roasted & salted sunflower seeds
1 cup raw pumpkin seeds
2 Tbsp ground flaxseed
1/4 cup honey
1/3 cup coconut oil
2 tsp vanilla
2 tsp cinnamon
1/2 tsp nutmeg
6 drop English Toffee stevia (optional)

Mix all the nuts, seeds, coconut, flax and spices together in a large bowl.  Heat honey and oil on the stove until they become liquid and combine well.  Then add vanilla and stevia.  Pour the wet mixture over the dry mixture and stir until well coated.  Spread out on large baking sheet covered in parchment paper.  Bake at 300 degrees for 30-40 minutes until everything is toasty brown.  Let cool completely on baking sheets, chunk up granola and store in a glass jar. Serve alone, or my favorite way with blueberries and coconut milk.

This will make you kitchen smell amazing!
  
You want granola now don't you?  Well, 1 lucky reader is getting a jar of granola and fresh made coconut milk delivered today!  Happy Monday!

Pumpkin Pancakes

I have posted this recipe before, but I thought I would again.  This is completely nut free and has lots of cinnamon & spices.  Cinnamon has so many health benefits, here's an article listing some of the benefits. Pumpkin seeds also have great benefits and I enjoy the crunch they add to the pancakes.  Any leftovers are great to snack on.  I roast mine until I hear them popping.  The eggs are a good source of protein and the pumpkin starts you out with a vegetable first thing in the morning!  I cut back on the syrup in this recipe since my kiddos will put syrup on top no matter how sweet they are.  Even with the cut back sweetener, I like these without syrup.  Great healthy way to start the week!


   
Here is the pumpkin pancake recipe.

Iced Chai Tea Latte

I am loving this warmer weather!  I decided to try using the last of the chai tea concentrate I had in the fridge to make an iced latte.  This worked well.

Iced Chai Tea Latte
1 cup chai tea concentrate
1 cup coconut milk
1 cup ice
6 drops vanilla stevia

Place all ingredients in a blender and blend until smooth.