Back To School

With September comes only one thing, back to school.  And with back to school comes only one other thing – back to school lunches!  So whether you are heading back to school with a shiny new lunch pail, or back to the office with a thermal insulated bag or cooler, don’t forget to pack a nice clean healthy lunch and snacks to get you through the day and help reach your health and fitness goals.

Packing a lunch not only saves you money, but allows you to control the quality and quantity of what you eat.  To keep it simple get everyone in your family their own lunch box/bag, reusable non plastic drink bottle, and several different sizes of portable glass or tiffen containers.  To really be prepared, get an insulated thermos for hot and cold drinks and pick up some reusable bamboo cutlery!  No matter what your eating style remember the most basic rule of lunch packing is ensure that every meal contains vegetables, lean protein, whole grains and a healthy fat. 

When you are packing your meals don’t forget your snack drawer!  In your desk (or car, or gym bag….) keep a container of whole almonds and walnuts, some protein powder and bags of organic green tea.  If you have access to a fridge take in a labeled container or two with some cut vegetables, hummus, cheese or kefir that you can grab as the week goes by.

Not every meal is an event, sometimes life demands that we really need to grab and go.  Make sure that what you grab is really helping you go!

Recipe: Zucchini Lasagna

The easiest way to have something for lunch is to cook extra at dinner! At this time of year I seem to have tons of zucchini in my garden – this is a great way to use them for a healthy meal and if you’re lucky have leftovers for the next day! Ingredients: 1 large or 2 medium zucchini thinly sliced lengthwise ( a mandolin works perfectly) 1 cup chopped organic mushrooms (any kind) 1 cup chopped organic kale or swiss chard 1 bunch fresh basil or 3 tsps fresh pesto 1 cup low fat cottage or ricotta cheese 1 tbsp olive oil Optional (but really good!): 1 cup shredded mozzarella cheese

Sauce:

1 jar of organic tomato puree
1 small onion finely chopped
3 garlic cloves, minced
5 sprigs of oregano and 10 leaves fresh basil
OR
½ tsp each of dried basil and oregano
Optional: 1 lb ground turkey breast or 1 lb bison

Sauce can be pre made and kept in the fridge for up to 2 days.  To make sauce sauté garlic and onion in a tbsp of olive oil.  If using meat add and when no longer pink add remaining spices and tomato sauce.  In a pinch you can use a jar of pre-made spaghetti sauce.  Just be sure you use an organic brand in a glass jar not a can!

To make lasagna, coat a medium size lasagna pan with a quick swipe of olive oil.  Overlap strips of zucchini (just like noodles!) then just keep alternating ingredients until the lasagna is the desired thickness.    Cover and bake at 350degrees for about an hour.  Note, vegetables hold a lot of water – don’t be alarmed if there is more liquid in the pan than a normal lasagna.  If there is an excess use a turkey baster to drain a bit off. 

As with all lasagna – this is usually better the next day!

Spezzatino I love browsing cooking magazines and web sites.  Combine your love of both and learn in depth about the food you eat by checking out Spezzatino online magazine.  All proceeds go to support the Healthy Food Bank!

A Great Snack For a great snack keep fresh, homemade hummus and vegetables in your fridge or cooler!   In a small food processor combine a can of well rinsed chick peas (dried are better – but canned will do in a pinch!), a large tbsp of tahini, a tbsp garlic powder, juice of 1 lemon, and a pinch or two of sea salt.  Add enough extra virgin olive oil to blend.  For a different taste try it with cannellini or black beans!

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