Midday Fix: Back to school lunches

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Tony Quartaro, Culinary Director

Wise Apple

Tips to make back to school lunch packing less stressful:

Devote a few hours to meal planning
Set up recipes for the week
Try and make it interactive with family - give everyone a job to do (packaging vegetables, cutting fruit, filling up water bottles)

Keep It Simple
Try to make a few healthy recipes you can cross utilize throughout the week

Utilize your freezer
If you can go long on a recipe, do it. You can freeze anything from pesto to cookie dough and bring it back out in a pinch when needed.

Embrace the tortilla
You can do a number of different folds or rolls on a tortilla to make wraps fun and creative

Coconut Chia Pudding

2 cups coconut puree
1 3/4 cups coconut milk
5 Tbs agave nectar
1/2 tsp vanilla
1 cup honey
pinch cinnamon

1 cup chia seeds

Blend all of the ingredients except the chia seeds. Transfer to a bowl and whisk in the chia seeds, making sure there are no clumps. The seeds will absorb the coconut liquid and swell, thickening the liquid in the process. Pudding will be set after 20 minutes and can be served immediately or refrigerated for later use.
Makes 6 cups pudding

Thai Sunbutter Sauce

1 1/4 cup tamari
3 Tbs rice wine vinegar
2 Tbs sesame oil
1 cup and 3 Tbs water
2 Tbs ginger, rough chopped
2 cloves garlic
1 1/4 cups honey
1 3/4 cups sunflower seed butter

Combine all ingredients in a blender in order listed – blend working from low to high, puree until completely smooth. If you prefer the dip thicker or thinner, adjust your water level to your liking.
Serve with raw snap peas, carrots, celery, or your favorite mix of vegetables.


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