Thursday, September 9, 2010

More school lunches

A few more lunch ideas...

Crisp taco with Daiya cheese, lettuce and fresh salsa; beans, Mexican rice and taco meat in the thermos.  Fresh pineapple wedges, red grapes, cherry tomatoes

Egg salad sandwich on Honey-Flax bread, chocolate chip granola bites (from, cucumbers, cherry tomatoes and a strawberry-pineapple smoothie.  I made the smoothies the night before and froze them; tucked them into the lunch bags in the morning - boys said they were still cold and a decent consistency at lunch time.

Quesadillas made with homemade corn tortillas and Daiya cheese, fresh guacamole, chocolate chip granola bites, walnuts & raisins, and a checkered apple (another wonderful idea from -thank you! - the boys got a kick out of it).

Nothing too fancy this morning, as we didn't plan ahead.  Peanut butter sandwiches with raspberry jam, mixed grapes, Pulparindo (tamarind fruit leather dusted with chili), and homemade chocolate pudding (yum!).

Chocolate Pudding
3 Tbsp. cornstarch
6 Tbsp. + 1 tsp. sugar
1/8 tsp. salt
2 Tbsp. cocoa powder
2 Tbsp. canola oil (I'm guessing this may be optional, but I haven't tried it without yet)
2 c. milk substitute (currently I'm using homemade cashew milk)
1 tsp. vanilla

Mix the dry ingredients together with 1/4 c. "milk".  Heat the remaining "milk", then slowly whisk in the cornstarch mixture, stirring constantly. Add oil. Cook until thickened, stirring constantly, in a heavy-bottomed pan over moderately low heat.  Continue to cook for about 15 minutes so that the raw cornstarch taste disappears.  Let cool, then whisk in the vanilla.  Store in refrigerator.

Vanilla Pudding variation:
Reduce sugar to 4 Tbsp and leave out cocoa and oil from above recipe.


No comments: