School lunches, Week 3

This last week was full of thrown together odds and ends as we all spent the majority of our time marveling at the insane weather. But the week before that actually had a couple good lunches. I'm reminded that most kids, mine included, typically do not like leftovers in their lunch and simpler is always better. To that end, my son has kindly offered to step in and offer more direction about what he likes and doesn't like. I've agreed to take this constructive criticism with zero indignation and am embracing it. So far.

Monday:

• Sweet and sour chicken from this recipe (I replaced cornstarch with arrowroot and the soy sauce with coconut aminos)
• Brown rice with grass fed butter
• Apple sandwiches
• Seaweed chips
• Mango coconut chia seed pudding (recipe follows)

Wednesday:

• Cucumber tuna "sushi" bites with cherry tomatoes (recipe follows)
• Strawberries
• Seaweed chips
• Almond butter breakfast bread from this recipe
• Ginger raspberry spinach almond milk smoothie

Mango coconut chia seed pudding

I've yet to meet a chia pudding I didn't like but this one is my current favorite. 

Ingredients:

4 tablespoons chia seeds

1 1/2 cups full fat coconut milk (one can)

2-4 tablespoons maple syrup or honey

1 teaspoon vanilla extract or 1 vanilla bean

1/2 teaspoon ground ginger or 1 tablespoon fresh grated ginger

1/2 teaspoon ground cardamom

pinch sea salt

frozen mango chunks

toasted shredded coconut

Directions:

Place chia seeds in a large jar or bowl. Add coconut milk (shaken), syrup or honey and vanilla extract or scrape vanilla bean pod. Mix well with whisk or fork. Add ginger, cardamom and pinch of salt. If using bowl, pour combined mixture into a jar making sure to shake well and stir thoroughly to avoid globs of chia seeds. Place in fridge for 3-5 hours or ideally, overnight. When ready to pack, place portion into a small container and top with chopped frozen mango. Add toasted coconut just before serving. 

Cucumber tuna "sushi" bites

I can't remember where I originally saw the idea to give credit but these were a hit. Just the right size, really refreshing and so easy to make.

Ingredients

1 English cucumber, washed

Tuna recipe using your favorite go-to or use this recipe for a vegan option. Adding julliened, chopped carrots makes a great addition. 

avocado

toasted sesame seeds

Directions

Slice cucumber into rounds between 1" and 2", depending on taste (and mouth size!) Place cucumber slice on cutting board and using a paring knife, gently cut out center of each slice, leaving a hole large enough to place filling. Add tuna filling, top with small bit of avocado and toasted sesame seeds. These are best made the day of and are also great with wasabi and coconut aminos (or soy). They are delicious and so versatile.