Going to South Dakota and then immediately getting back in the school routine (which this year includes packing lunches!), on top of my (fairly) new exercise routine, work madness, etc. has made the last two weeks pretty hectic.
Three mornings a week I have to make school lunches. Thank goodness I love their new lunch boxes so it makes me dread packing a little less.
In order to organize my thoughts about lunches I bought a bigger whiteboard for the kitchen. The night before school I have the kids help me plan out what they will bring. I use a basic protein-carb-fruit-vegetable system and I give them a choice from 2 options for each category. Packing for the kids has helped me organize myself as well. Historically I bring leftovers from dinners that I've cooked that week, but this week I started packing wraps, yogurt, and a piece of fruit. I made a double batch of White Refried Beans for dinner on Sunday night, and then used the leftovers to make bean and veggie wraps. Today I bought pea shoots and made a hummus and veggie wrap for lunch after the gym.
Dealing with lunches has been all-consuming, but I have managed to try two new recipes that are worth sharing. Earlier this week I cooked with farro for the first time, making One-Pan Farro with Tomatoes from Smitten Kitchen. It was simple and delicious and contains 6 ingredients, excluding salt, pepper, and oil. I will double this next time and this one is going in the regular recipe rotation. I'm also going to look for more recipes that use farro as the protein source.
Tonight I made flatbread pizzas using soft lavash wraps.
Preheat the oven to 400 degrees with the pizza stone inside. Cut the lavash in half (or quarters if getting the kids involved) and brush with olive oil. Bake lavash for 4 minutes or until brown and a little crispy. Remove from the oven and carefully turn the lavash over and start building your pizza. We used a thin layer of pizza sauce topped with thinly sliced zucchini, red peppers, onions and mozzarella. Bake for another 5-6 minutes, until cheese is melted.
They were so good, I don't think I will ever use regular pizza crust again. And the variations are endless, I might make this our Friday night tradition! BBQ Black Bean pizza, Vegetarian pizza, and more...
Three mornings a week I have to make school lunches. Thank goodness I love their new lunch boxes so it makes me dread packing a little less.
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| Cream cheese and jelly "sushi" sandwiches, apples, goldfish, and red peppers with hummus |
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| Sun butter and jelly on an english muffin, pears, broccoli, pretzel slims, and yogurt covered star cookies |
In order to organize my thoughts about lunches I bought a bigger whiteboard for the kitchen. The night before school I have the kids help me plan out what they will bring. I use a basic protein-carb-fruit-vegetable system and I give them a choice from 2 options for each category. Packing for the kids has helped me organize myself as well. Historically I bring leftovers from dinners that I've cooked that week, but this week I started packing wraps, yogurt, and a piece of fruit. I made a double batch of White Refried Beans for dinner on Sunday night, and then used the leftovers to make bean and veggie wraps. Today I bought pea shoots and made a hummus and veggie wrap for lunch after the gym.
Dealing with lunches has been all-consuming, but I have managed to try two new recipes that are worth sharing. Earlier this week I cooked with farro for the first time, making One-Pan Farro with Tomatoes from Smitten Kitchen. It was simple and delicious and contains 6 ingredients, excluding salt, pepper, and oil. I will double this next time and this one is going in the regular recipe rotation. I'm also going to look for more recipes that use farro as the protein source.
Tonight I made flatbread pizzas using soft lavash wraps.
Preheat the oven to 400 degrees with the pizza stone inside. Cut the lavash in half (or quarters if getting the kids involved) and brush with olive oil. Bake lavash for 4 minutes or until brown and a little crispy. Remove from the oven and carefully turn the lavash over and start building your pizza. We used a thin layer of pizza sauce topped with thinly sliced zucchini, red peppers, onions and mozzarella. Bake for another 5-6 minutes, until cheese is melted.
They were so good, I don't think I will ever use regular pizza crust again. And the variations are endless, I might make this our Friday night tradition! BBQ Black Bean pizza, Vegetarian pizza, and more...
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