Back to School Lunches and Snacks!

Yup, the new school year has started, or is just around the corner. WooHoo! That gives us a whole new opportunity to send the kiddos with a yummy fast, easy and healthy meal for lunch. Here are three new recipes that are kid friendly and kid-tasted, easy to make together or whip up quickly yourself.

What’s even better than the fact they are nutritious and delicious, they can hang out in the fridge for 4 to 5 days, AND you can double or triple the recipe. (Not to mention that they are SO good that you’ll want to take them with you for work, too!

White Bean Hummus

2 Garlic Cloves

2 Cans (15 OZ) Cannellini (white kidney beans) drained and well rinsed

¼ - ½ Cup Extra Virgin Olive Oil

Sea Salt and Freshly Cracked Black Pepper to taste

1 Tsp Cumin

1 Tsp Turmeric

1 TB Freshly Squeezed Lemon Juice

¼ Tsp Cayenne Pepper

Chopped Cilantro for Garnish

*Add ½ Cup Chopped Beets, or other Roasted Veggie when processing the hummus to make it pretty – and taste great!

Step One Place the garlic cloves in the processor and finely chop. Add the beans, 1/3 Cup Oil, salt, pepper, cumin, turmeric, lemon juice and cayenne to the food processor and process until smooth. (You may need a little more oil to make it the consistency that you like.)

Almond Honey YOGURT DIP

1 8-oz Container Greek Yogurt

2 TB Natural Smooth Almond Butter

1 TB Honey

1 TB Chopped Toasted Almonds, optional

Carrot and Celery Sticks

Mix the Ingredients together. Top with the Toasted Almonds if desired) Dip away!

Cheesy Veggie “Spreader”

1 Cup Shredded Lowfat Cheddar Cheese

1/2 Cup Plain Greek Yogurt

2 Tsp Lemon Juice

1 Tsp Lemon Zest

1/4 Cup Finely Chopped Red Apple

1/4 Cup Finely Chopped Green Apple

1/4 Cup Shredded Carrot

2 TBs Chopped Celery

2 TBs Finely Chopped Toasted Almonds

2 TBs Dried Chopped Blueberries, Cherries or Cranberries

Sea Salt and Freshly Ground Black Pepper to Taste

Process the cheese, yogurt, lemon juice and lemon zest together in a food processor until smooth. Stir in the remaining ingredients and taste for seasoning. Serve as a dip, to stuff celery, or use as a topper for open-faced whole wheat sandwiches.

Handmade Pita Chips

6 Whole Wheat Pita Pockets

Olive Oil Spray

Sea Salt and Freshly Ground Black Pepper

1-2 Tsp Garam Masala or your favorite seasoning blend

Cut the Pita Pockets in fourths and the tear each quarter in half – you should have 8 pita chips from each pocket. Spray them and then salt and pepper them well. Place on a sheet pan and cook in a 400F oven for about 10 – 15 minutes turning once.