Watermelon Fresca and Greek Yogurt Popsicles ~ submitted by Lauren Pierini

This refreshing and light Healthy Dessert Recipe submission is perfect for a Summer Potluck or afternoon snack!

Ingredients:

2 cups cubed Watermelon
6-8 Mint Leaves
1 Lime, squeezed
Plain Greek Yogurt
Tajin Spices

Directions:

Using a blender or food processor, mix together the Watermelon cubes, Cucumber and Mint Leaves. When the mix is thoroughly blended into a slush, pour through a fine strainer, catching the liquid in bowl. Squeeze the juice of one Lime into the bowl of Watermelon Fresca.

Pour the Watermelon Fresca into Popsicle molds till they are half full. Place the first layer in your freezer and allow it to freeze completely. Once the first layer has fully frozen add the Greek yogurt to the second half of the Popsicle mold and allow it to also fully freeze.

Serve with a dash of Tajin spices for an extra delicious kick!

Kimchi Grilled Cheese ~ submitted Kay Uyeda

This Goofy Recipe submission is an unusual combination spicy, sour flavors, and gooey, creamy textures. An unexpected meal that will make your mouth water!

Ingredients:

1 jar Mother-in-Law's Kimchi
Muenster Cheese
Whole Grain Bread
Butter

Directions:

Butter one side of two Whole Grain Bread slices. Place one slice on a medium heat pan, buttered side down.  Place 1-2 slices of Muenster Cheese on the bread in the pan. Cover the Muenster Cheese with pieces of Kimchi. Place your second piece of Whole Grain Bread on top of the Sandwich, buttered side up. Use a heavy lid or grilling weight to press the sandwich. Flip the sandwich after a minute or so and replace weight, allowing the other side to grill. When both sides are golden and the cheese has melted, remove the sandwich from heat and allow to cool for moment before eating.

Vegan Cashew Pudding ~ submitted by Ailis Roisin of AnthroposDomestica

This Healthy Dessert Recipe submission is a super healthy and tasty treat that will rescue you from your treacherous sweet tooth cravings in the most delicious way. Easy as 1, 2, 3! See Ailis's blog here.


Ingredients:

8 oz Raw Cashews
1 cup Vanilla Coconut Milk (unsweetened)
1 tbsp (or less) Agave Nectar

Instructions:

Place all three ingredients in a blender or food processor.

Blend until creamy and smooth (less than a minute, if that).

Serve. Yes… it is seriously THAT easy!

Other Fun Add-ins:
To make chocolate pudding, add a tablespoon of Cocoa Powder and a touch more Agave Nectar.
Add 1/2 cup any fresh fruit you fancy… Strawberries, Blueberries, Bananas, Mango, Freshly Grated Lemon Zest… near endless possibilities here!

**Keep any extras Refrigerated**

Creamy Pesto Tortellini with Smoked Sausage ~ submitted by Lisa O'Hara

This Easy Gourmet Recipe submission is great for a family meal or a dinner party!

Ingredients:

1 package Three Cheese Tortellini
1 long link Smoked Turkey Sausage
1 cup fresh or frozen Peas
1 cup Creamy Alfredo Sauce
1/2 cup Pesto Sauce

Bring a large pot of water to boil and add in the Tortellini. When the Tortellini has cooked (all floating to the top) strain, but do not rinse. Place the Tortellini back in the pot.

While the Tortellini is boiling, cook the Turkey Sausage either in a skillet or on the grill. Once it has cooked, cut it into bite sized pieces.

In a sauce pan warm the Alfredo Sauce and Pesto Sauce together, stirring regularly.

Once these three elements are prepared add the Sausage and Peas to the Tortellini and pour the sauce in. Stir, until blended evenly.

Lunch Jar Makes it Easy to Add Hot Items to Your Bento Lunch

Bento users often ask “How can I keep food hot?” Well, we’ve got the answer for you: we’ve just re-launched our stainless steel Lunch Jars, now available in our web store at www.laptoplunches.com.

The Laptop Lunches Lunch Jar features insulated walls and a vacuum seal that maintain food temperatures for up to six hours. Whether you want to pack some hot tomato soup or a chilled fruit salad with your bento lunch, our stainless steel Lunch Jar will keep it at the perfect temperature for you to enjoy at lunchtime.

Made out of 18/8 food-grade stainless steel with a black or pink cap, the Lunch Jar won’t impart or retain flavors. It’s BPA-free and has a capacity of 17 fluid ounces. It’s a reusable, recyclable, and eco-friendly solution to transporting hot foods with you while you are on the go for work, travel, school, or anywhere your life takes you!

Lunch Jars Expand Your Bento Lunch Options

Our bento boxes and insulated carriers are great for keeping food fresh until lunchtime, but these Lunch Jars expand your options by keeping temperature-sensitive foods hot or cold for hours. They work well with a number of our bento lunch boxes and make a great accessory item for your Laptop Lunchbox!

Carry a Lunch Jar to work with your Casual Lunch Date and enjoy a hot or cold food item to go with the other healthy choices you include in your bento box.


Pack the Lunch Jar inside your Bento Carrier, along with a drink bottle and Bento Buddies, for a complete on-the-go meal.


Add a Lunch Jar to your Power Lunch System and open the door to a range of new lunch menu combinations that will power you through your busy day.

Hot Bento Lunch Jar Recipes

Looking for some delicious menu ideas to pack in your Lunch Jar? Here are some of our favorite hot food recipes that make a great addition to a balanced bento lunch:

• Pumpkin Curry Soup – Featuring a savory blend of seasonings combined with pumpkin puree, this tasty soup will warm you up on chilly days.

• Hearty Chili: Spice up your lunch with this simple yet so delicious chili recipe that will fill you up at lunchtime.

• Miso Soup: You won’t want to miss this miso soup! A flavorful combination of red miso paste, tofu, and dried kombu seaweed, it goes well with rice crackers and lemon-ginger cookies.

How Will You Use Your Lunch Jar?

Do you have a favorite hot or cold recipe that you’re planning to pack in your new Lunch Jar? Leave a comment to let us know!

Kasha, Pineapple, and More

This Week's Photo



Menu

* Cherry Tomatoes
* Cucumber Slices
* Kasha (Russian for 'buckwheat groats')
* Croissant
* Pineapple Slices


Preparation Notes

A typical North American diet relies heavily on wheat and rice, but it doesn't have to be that way. When packing lunch, don't forget to look "outside the box" for other interesting and nutritous alternatives. Next time you shop for groceries, consider purchasing kasha (buckwheat), amaranth, quinoa, millet, polenta, and pearl barley.

Place the cherry tomatoes in one of the large containers.

Slice the cucumber.

Prepare the kasha according to your taste. (Pictured here: sauteed kasha with onions and tofu.) Other delicious kasha combinations can be found HERE and HERE.

Cut a croissant in half.

Add two slices of fresh, canned, or dried pineapple.

Sushi Bento Lunchbox

This Week's Photo




Menu

* Honeydew Melon
* Sushi Roll
* Mini Rice Cakes
* Wasabi Ginger Salad Dressing
* Fresh Red Bell Pepper Strips


Preparation Notes

Appealing to the eye and packed with nutrition, this bento lunch is light and tasty. Sushi rolls may seem daunting if you've never made them before, but they're really quite easy!

Cut the honeydew melon into bite-size pieces.

Prepare the sushi using a sheet of nori seaweed, some sushi rice, and filling of your choice. (We used shredded carrots, avocado, and cucumber.) Cook the rice and sprinkle with a small amount of rice vinegar, salt, and mirin. Mix gently. Lay a half sheet of nori on a bamboo mat. Gently press a thin layer of rice on top. Add the vegetables and roll it up, making sure to overlap the edges along the length of the nori. Slice into bite-size rounds.

Add some mini rice cakes.

Slice some fresh red bell pepper.

Pour some wasabi ginger salad dressing (or dressing of your choice) into the small dip container.

Zucchini Saute

This Week's Photo



Menu

* Wild Rice
* Zucchini Saute
* Sliced Cucumbers
* Cherry Tomatoes
* Blackberries


Preparation Notes

This garden delight is one of our summer favorites. It's best prepared when fresh zucchini, garlic, basil, and tomatoes are still in summer abundance. Be sure to try it before fall arrives in earnest.

Cook the wild rice per the instructions on the package.

Prepare the zucchini saute. Recipe available HERE.

Slice the cucumbers.

Add a handful of cherry tomatoes and blackberries.

Berry Delicious Crisp

This dessert is heavenly with fresh berries, but frozen berries work equally well. Keep a bag in the freezer for use in the off season or for unexpected dinner guests. This recipe is quick, easy, and tastes divine! Makes about 8 servings.

BERRY MIXTURE:

6 cups of your favorite fresh berries (blueberries, strawberries, raspberries, blackberries) or 1 (16oz) package of frozen mixed berries (do not thaw)
1 tsp cinnamon
2 tbs water

TOPPING:

1 cup rolled oats or kamut
¾ cup unbleached flour
¾ cup firmly packed brown sugar, preferably dark brown
½ cup butter, softened
1 tsp cinnamon

1. Heat oven to 375° F.
2. Place fruit in an ungreased baking dish.
3. Sprinkle with water (omit if using frozen berries) and cinnamon.
4. In a bowl, combine topping ingredients and mix until crumbly.
5. Sprinkle evenly over fruit.
6. Bake at 375° F for 35 minutes or until fruit is bubbling and topping is golden brown.
7. Serve warm with high-quality vanilla ice cream.

Refried Roll-ups

This Week's Photo




Menu

* Steamed Yams
* Refried Roll-ups
* Jicama Sticks
* Salsa
* Fresh Organic Blueberries


Preparation Notes

Loved by both adults and children, this nutrient-rich lunch is fresh and delicious. Blueberries are in abundance this time of year, and they add balance to the orange, white, red, and green of the surrounding colors. Notice the variety of textures as well: crunchy jicama, juicy blueberries, crisp spinach, and creamy yams. It's got the word satisfying written all over it!

Peel, cube, steam, and chill the yams.

Peel and cut the jicama into sticks.

Add salsa to the dip container to be used with the roll-ups and jicama sticks.

Place a handful of blueberries in one of the medium containers.

Prepare the roll-up as follows: Place a whole wheat tortilla or lavash on a cutting board. Layer evenly with the following: refried beans, sliced avocado, chopped fresh cilantro, fresh spinach leaves, and shredded cheese (optional). Roll up tightly and slice crosswise.

Simple Caesar Salad

This recipe is a very quick version of the classic Caesar, and it tastes great!

Makes 4 large servings

1. Place the following dressing ingredients in a large salad bowl:

* 1 large clove garlic, pressed
* 1 tbs Worcestershire sauce
* 1 tbs lemon juice
* 1 tbs extra virgin olive oil

2. Stir dressing well.
3. Add 20 romaine lettuce leaves, torn into bite-size pieces and toss.
4. Sprinkle with 1/3 cup shredded Parmesan or Romano cheese.
5. Toast 1 slice of whole wheat bread, cut it into cubes for croutons, and sprinkle on top of the salad. (optional)

Breakfast for Lunch

This Week's Photo



Menu

* Garlic Potatoes
* Garden Tomato Salsa
* Fresh Apricots
* Whole Wheat Biscuits
* Scrambled Eggs


Preparation Notes

It's fun to change it up a bit at lunchtime by packing breakfast for lunch. Kids, in particular, seem to get a real kick out of this surprising change in their routine. Whole wheat biscuits are quick and easy to prepare, especially when making them with a friend or family member.

Prepare the potatoes as follows: Shred two potatoes, saute in a small amount of olive oil, add minced garlic and saute until cooked all the way through. Then add fresh scallions and herbs. (Parsley or basil works well.) Add salt, pepper, and paprika to taste.

Add two apricots.

Bake the biscuits. (We love the recipe from the Tassajara Cookbook http://www.shambhala.com/html/catalog/items/isbn/978-1-57062-089-8.cfm.)

Scramble two eggs the way you like them.

Spoon some salsa into the dip container to enjoy with the potatoes and/or the eggs.

Tangy Yams

This dish is so good!

Makes about 4 servings.

1. Cut a large yam into 3/4-inch cubes.
2. Cut 1 medium onion into medium-size pieces.
3. Mince 2 garlic cloves.
4. Heat 1 tbs olive oil in a large fry pan and add the minced garlic. Heat until pungent.
5. Add chopped onions and cubed yams, and saute until tender.
6. Season with garam masala (available in the spice aisle) to taste.
7. Sprinkle with 2 tbs orange juice.

Asparagus Vinaigrette

This simple dressing complements the flavor of fresh spring asparagus beautifully.

1. Steam asparagus spears until tender but not mushy.
2. Prepare dijon vinaigrette dressing:

* Mix 2 tsp Dijon-style mustard with 3 tbs balsamic vinegar, and stir well.
* Add 2 tbs olive oil and stir again.
* Add 1 tbs water and mix until smooth.

3. Pour dressing over asparagus and serve hot or cold.
4. Garnish with hulled sunflower seeds or sliced fresh red bell pepper.

Apple Cinnamon Bulgur Salad

This delicious salad makes about 8 servings.

* Place 1 cup bulgur in a bowl. Add 1 cup boiling water. Cover and let sit until the water is completely absorbed (about 15 - 20 minutes).
* In a large bowl, combine the following ingredients, stirring after each addition:

2 large apples, peeled, cored, and finely chopped
1 cup pecans, chopped well
2 tsp ground cinnamon
1 tbs lemon juice
1/2 cup apple juice (or until moist)

* Add the bulgur and mix well.
* This dish can be served as a side dish, a condiment, or healthy dessert.

Quinoa & Black Rice Salad

Recipe makes about 8 servings.

Quinoa (pronounced keen-wah) is high in protein, calcium, iron, phosphorus, B vitamins, and vitamin E. It's delicious, easy to prepare, and can be served instead of rice or cous-cous. Give it a try! Here's a favorite quinoa recipe from our kitchen:

* Prepare 1 cup black rice as directed.

* Rinse 1 cup quinoa in warm water to remove the natural (bitter) coating called saponin. Place the quinoa in 1 3/4 cup water and bring to a boil. Then simmer until the water has been absorbed (about 15 - 20 minutes).

* In a large bowl, combine the following ingredients:

2/3 cup chopped fresh parsley
1 cup chopped pecans
1/2 cup dried cranberries
1/2 cup chopped scallions
cooked quinoa
cooked black rice

*In a separate bowl, prepare the dressing by combining the following ingredients:

1/4 cup fresh lemon juice
2 - 3 cloves minced garlic
2 tbs olive oil
1 tbs tamari or soy sauce
1 tsp cumin (or to taste)

* Garnish with steamed broccoli spears and/or feta cheese.

* Serve warm or cold.

Make-your-own Trail Mix

Make your own trail mix by trying various combinations of the following:


peanuts
almonds
cashews
walnuts
pecans
sunflower seeds
raisins
dried cranberries
sesame crackers
dried apricots, apples, peaches, pineapple, pears
dried mango, papaya
date pieces
semi-sweet chocolate chips
yogurt-covered raisins
yogurt-covered pretzels
unsweetened stredded coconut
healthy cereal
pretzels

Purchase in bulk to reduce packaging and to keep the cost down.

Cinnamon Spice Muffins

This delicious recipe makes about 24 small muffins. Love them!!!

1. Combine and stir well:

* 2 cups whole wheat flour
* 3/4 cup oatmeal
* 3/4 cup oat bran
* 2 tbs sugar
* 1/4 tsp salt
* 1 tsp baking soda
* 1 tbs baking powder
* 1 tsp cinnamon
* 1/2 tsp nutmeg
* 1/4 tsp ground cloves

2. Beat:

* 2 cups nonfat milk, lowfat buttermilk, or soy milk
* 2 eggs, beaten
* 1/2 cup molasses
* 3 tbs canola oil

3. Combine the dry and wet ingredients with a few swift strokes.

4. Gently mix in 1-2 cups fresh fruit (apples, blueberries, peaches, nectarines, or mashed bananas)

5. Bake at 350 degrees for 20-25 minutes or until firm.

6. Serve plain or decorate tops with low-fat cream cheese.

Mexican-inspired Rice Bowl

Love this recipe!

* Prepare 2 cups short-grain brown rice as directed.
* Prepare 2 cups black beans or pinto beans (canned or dried).
* Heat 2 tbs extra-virgin olive oil in a large skillet.
* Add 2 cloves crushed garlic, 1 coarsely chopped large onion, 1 sliced red bell pepper, and 1 sliced green bell pepper (and cabbage, broccoli, zucchini and mushrooms, if desired) and saute until pungent and tender.
* Season with juice from 1/2 lime and 1/2 tsp ground cumin.
* Prepare and set aside the following toppings: 1 avocado cut into bite-sized pieces, 1/2 cup fresh chopped cilantro, 1 cup fresh shredded lettuce.
* Spoon some rice into each bowl.
* Top with beans and sauteed vegetables.
* Add the other toppings.
* Top generously with your favorite salsa and garnish with fresh diced mango if desired.

Heartwarming Black Bean Soup

Here's a delicious recipe we thought you'd enjoy:

* Heat 1 tbs extra-virgin olive oil in a 4-quart pot.
* Add 1 medium (finely chopped) onion, and 2 (finely chopped) celery stalks, and 1 (chopped) red bell pepper.
* Sauté vegetable mixture until onions become translucent.
* Add 2 15-ounce cans of black beans, drained and rinsed.
* Add 2 cloves minced garlic, 1/4 tsp dried oregano, 1/2 tsp cumin, and the juice from 1/2 lime.
* Add 1 28-ounce can of diced tomatoes (or 3 cups fresh diced tomatoes) and 1/2 cup chopped fresh cilantro.
* Add 2 cups vegetable broth.
* Garnish with scallions, chopped raw onions, chopped fresh cilantro, or sunflower seeds.
* Add fresh jalapenos or hot sauce if you like it spicy!