Guest guest Posted January 5, 2005 Report Share Posted January 5, 2005 I need help with preparing menus for brownbag lunches for my kids. In the past it has been sandwiches, quesidillas and the like. Mostly too high carb and very un-NT breads. I really would like to shift to healthier lunches for them (that they will actually eat.) Any suggesions? [MAP] Maybe you could make pudding/smoothie type things, possibly coconut-based, and put them in those fabulous little half-pint wide-mouth jars with white plastic lids. I use those containers all the time when I pack meals to go. You can get a lot of the typical nutritional powerhouse smoothie ingredients (raw egg yolks, kefir, cream, berries) in their meal that way and add honey, fruits, etc if desired. Even junk foods like bananas are vastly better than 99% of breads and help make irresistable pudding/smoothie type dishes. Mike SE Pennsylvania The best way to predict the future is to invent it. --Alan Kay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2005 Report Share Posted January 5, 2005 Where do you get those? Thanks, Irene At 09:49 PM 1/5/2005, you wrote: >and put them in those fabulous little half-pint >wide-mouth jars with white plastic lids. I use those containers all >the time when I pack meals to go. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2005 Report Share Posted January 5, 2005 How about taking a container of homemade kimchi or homemade japanese vegetable pickles (hakumai-zuke). These pickles ferment in about 2 days buried in your homegrown pot of cultured cooked rice. Take a little sandwich baggie of dried whole anchovies to snack on throughout the day. KOAMART sells dried anchovies online. What about cold slices of beef tongue with some mustard or horseradish? How about organic dried fruit or a fresh apple, orange, banana, kiwi, or avocado? Shelled nuts? Pecans, walnuts, almonds, etc. Ever tried almond butter and honey on whole grain bread? Sliced ripe tomatoes and mozzarella or goat cheese drizzled with olive oil, basil/oregano, and salt? Cheeses? Gouda? Cheddar? Lots of different choices there. Homemade soups are delicious too. Darrell Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2005 Report Share Posted January 5, 2005 [MAP] and put them in those fabulous little half-pint wide-mouth jars with white plastic lids. I use those containers all the time when I pack meals to go. [irene] Where do you get those? [MAP] They're mason jars, so anywhere you buy mason jars, like independent hardware stores (Ace, True Value, etc), supermarkets, Walmart, general stores, etc. The jars and lids I have are made by the company Ball and I see them all over the place. Those HPWM jars are a tremendous blessing! Sturdy as heck, but glass, and the advantage over the great small Pyrex bowls (that I also often use) with the snap-on blue plastic lids is that the screw-on lids of the mason jars won't accidentally come off and they're fairly watertight for transporting liquid stuff. The mason jars are also much cheaper than the Pyrex jewels. For drinks, I use the half-pint regular-mouth mason jars, an essential part of any MAP-sponsored picnic. Mike SE Pennsylvania The best way to predict the future is to invent it. --Alan Kay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2005 Report Share Posted January 7, 2005 Does anyone have a good ranch-type salad dressing recipe? They love salad and it packs well. I had been using an organic bottled recipe but it has soybean oil in it! Thanks again! ===== Green Blessings, Penzey's Spices has a lot of dressing bases that area easy to use, and they have one for ranch that I have tried and liked. Their website is [http://www.penzeys.com]www.penzeys.com .. I usually add yogurt or kefir to the dressing. Here is some info about that dressing, from their website: Buttermilk Ranch America's homegrown dressing; ranch style salad dressing is lower in fat than most, as it uses buttermilk for flavor and body. Ranch style dressing is also excellent for fresh vegetable dip, or sprinkled on baked chicken or fish, 1-2 tsp. per lb. To make 1 Cup dressing, mix 1 TB. seasoning in 1 TB. water, let stand five minutes, then whisk with 1 /2 Cup buttermilk and 1 /2 Cup mayonnaise. Also excellent as a fresh vegetable dip. For a lower calorie version use low-fat mayonnaise, or up the proportion of buttermilk, which will make the dressing thinner, but equally tasty. Ranch dressing should be refrigerated, check the freshness date on the buttermilk carton, and write it on the dressing bottle. Hand-mixed from: salt, bell peppers, garlic, onion, sugar, black pepper, parsley, thyme, basil. ******* Vivian Quote Link to comment Share on other sites More sharing options...
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