Easy School Lunches!

by Karen Gilman
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Easy go-to lunch recipes the kids will like:

Miso Soup
1 tbsp miso for every 1 cup of water
1-2 tbsp of green onions
½ cup silken tofu for every 1 cup
Soba, udon or rice noodles
Other vegetables as per your family’s preference- shiitake mushrooms, carrots, snow peas, edamame, seaweed

Combine miso and water and stir until miso is completely dissolved. Simmer, on medium heat, to soften vegetables. Add cooked noodles and tofu. Pour into a warm thermos.

Chickpea Salad
1 can no salt added chickpeas, rinsed and drained
1 avocado, diced
1 green onion sliced or 1/4 cup diced red onion
Handful of cherry tomatoes
Handful of feta

1 shallot, sliced
2 tbsp red wine vinegar
2 tbsp white wine vinegar
1/4 cup olive oil

Combine all the ingredients in a bowl. Drizzle with dressing and transfer to a thermos.

no bake granola bars

No Bake Granola Bars
2 cups quick-cook oats, uncooked
2/3 cup dates, chopped
½ cup pumpkin seed butter
½ cup tahini
¼ cup maple syrup
1 tsp vanilla
1 tbsp chia seeds

Process all the ingredients in a food processor.
Spread into a 9” square baking pan and refrigerate for 2 hours.
Slice and enjoy! Return uneaten bars to fridge or freezer for storage.

Blueberry Muffins
1 cup spelt flour
1 ripe banana
¼ tsp baking soda
¼ cup maple syrup
¼ cup grapeseed oil
½ tsp apple cider vinegar
½ cup blueberries

Preheat oven to 350° Fahrenheit.
In a medium sized mixing bowl, combine dry ingredients.
In a large bowl mix together the wet ingredients.
Add the dry ingredients to wet, folding blueberries in last and mix until just combined.
Spoon batter into a lined muffin pan filling cups 3/4 of the way.
Bake for 20 to 25 minutes, or until toothpick comes out clean.

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