A Three Course Meal in the Classroom!

It’s 6:00 a.m. and you are running out the door looking for some extra change on the floor of your car to purchase a school lunch. We’ve all been there, but here’s a better way. Imagine creating a lunch bag filled with healthy foods for in-between classes. If you are not fueled up and feeling good, it’s highly unlikely that your classroom will run seamlessly.

There is no reason why you can’t have a three course meal in the classroom! Organize small plates (or containers) of your favorites filled with healthy and delicious ingredients. Healthy fats and oils keep us fueled and satisfied. Add these fresh and simple lunch ideas (all gluten free!) to your repertoire and get through the work day feeling energized and focused!

  • Mix berries in a bowl and add a generous helping of a nut butter for a protein boost.

  • Marinade olives (extra virgin olive oil, balsamic vinegar, sea salt, dried rosemary, red hot pepper flakes) and add a few olives to a small container each day.

  • Smash avocado, sea salt, lime juice and chopped red onions in a bowl and stir. Cover your guacamole well and add a few tortilla chips for a delicious snack.

  • Chop cucumbers, tomatoes, red onions, a shake of oregano, balsamic vinegar, and extra virgin olive oil to add extra veggies to your day.

  • Slice an apple, sprinkle with cinnamon and enjoy with a side of nut butter.

  • Do you remember “ants on a log?” Try this updated version stuffing the celery with smashed avocado and lemon juice or try stuffing the celery with almond butter and dried cranberries.

Make jarred salads for the week. The vinaigrette goes into the jar first, so until you shake it, your veggies stay crisp and dry.

Crock pot chicken chili anyone? Transport this to school in a stainless steel thermos. Fill container with boiling water, after five minutes pour out the water, and add this delicious and nutritious chili, especially on a cold day.

6 boneless, skinless chicken breasts

1 jar of your favorite marinara

2 T chili powder

2 t. cinnamon

1 T. oregano

2 T cumin

2 colorful peppers, chopped

1 medium red onion, chopped

1 can of dark red kidney beans

Add all ingredients into the crock pot on low for about six-seven hours. Remove and pull chicken. Pour chicken back into the crock and stir well.

Tired of the same old salad? Try this black bean and corn salad. It stays well in the fridge, so bring it in your bag on Tuesday, Wednesday and Thursday! Share some with your team!

6 cups of cooked black beans, drained

4 ears of corn, steamed and removed from cob

2 colorful peppers, chopped

1 medium red onion, chopped

the juice of two limes

1/4 cup white wine vinegar

1/4 cup extra virgin olive oil

sprinkle of sea salt

Mix all ingredients in a bowl.

Healthy eating has never been so simple. Send me pictures of your versions of these bring-to-school meal ideas!

Until next time,

Julie

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