Tag: lunch

Summer sunshine smoothie

Nothing beats a nice cold, slushy smoothie on a hot summer day. And the great thing about smoothies is that you can mix up the ingredients to fit your kids’ taste! No matter what you include, your kids will love

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Avocado and chickpea “smash”wich

Avocado toast is the recent food craze sweeping Boston (and the nation), but it can be hard to eat, especially for kids. Try our version of avocado toast in sandwich form for a quick, filling, and healthy lunch! A bonus

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Lemony turkey wrap

Wraps are great lunch items for kids because they’re easy to eat and transport. They’re also very easy and fun to make—and they’re a great way to use up leftovers so you don’t waste any food! We like the recipe

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Saucy spaghetti

Spaghetti is a staple in many households. We think it’s because spaghetti is both yummy and easy to make! And plus, spaghetti noodles look like worms and what kid doesn’t like to eat (or pretend to eat) bugs? Total time:

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Tasty Texas taco bowls

For a taste of the South, try these easy and tasty Texas Tacos! The ingredients are all easy to cook and your kids will have a blast assembling them. These tacos are great for picky eaters because they can customize

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Confetti Orzo Salad

Doesn’t the word “confetti” give you a happy kind of parade feeling? Us too. Orzo is a small rice-shaped pasta that’s fun to eat. Get whole-wheat orzo if you can find it, since it’s more flavorful and healthy. HANDS-ON TIME:

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Soft Tacos with Southwestern Vegetables

Makes: 4 servings Ingredients 1 tablespoon olive oil 1 medium red onion, chopped (about 1 cup) 1 cup diced yellow summer squash 1 cup diced green zucchini 3 large garlic cloves, minced 4 medium tomatoes, seeded and chopped 1 jalapeno

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Every Shade of Green Salad

Ingredients: head romaine lettuce, washed and torn 1 bunchflat leaf spinach, washed and torn (or 1 5-ounce bag of fresh baby lettuce) small cucumber, scrubbed and diced* 1⁄2 cupgreen beans 1⁄4 cupdiced celery 1⁄2  avocado, diced (if you like) 16

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Cozy Red Lentil Mash

Ingredients: 1 tablespoon olive oil 3 cups minced sweet onion 2 cups uncooked red lentils 5 cups water 1 teaspoon salt 2 to 3 tablespoons balsamic vinegar Black pepper, to taste Cayenne (if desired)   Directions: Place a large, wide

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Mushroom Barley Risotto

Ingredients: 1 cup pearled barley 2 cups low-sodium vegetable broth 1 tablespoon olive oil 1 medium carrot, peeled and diced ½ medium onion, diced 1 medium stalk celery, diced 1 clove garlic, minced 1 cup mushrooms, washed and sliced 1 medium

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