Super Lunchbox Ideas for School or Office By Cait Johnson, Assistant Producer, Care2 Healthy Living Channels. Many of us don’t want our kids eating less-than-healthy cafeteria food, but it can be a real challenge to come up with sandwich and other lunchbox ideas day after day. And adults who bring a lunchbox to work get tired of the same-old same-old, too. SIMPLE SOLUTION: That’s where this collection of tasty, fun, and nourishing recipes comes in handy. Try these when you’re run out of ideas, or just for a change of pace. Your kids will thank you and you’ll be happy knowing that they are getting the best nutrition to fuel their school day. And your own lunchboxes will take on some extra interest and taste, too! Ten Best Lunchbox Ideas By Cait Johnson, Assistant Producer, Care2 Healthy Living Channels. If you’re strapped for time but want to give your kids the best and healthiest nutrition you can, here are some great ideas for you. SIMPLE SOLUTION: Many of these lunchbox ideas make economical (and time-saving) use of leftovers and all of them are fast, easy, and delicious! In lidded containers with crackers alongside: Kids love little containers of things. Make your own healthy ones. Cottage cheese topped with toasted walnuts or pumpkin seeds. Hummus: store-bought is fine, and you can add finely-chopped bell pepper, scallion, or sunflower seeds for extra nutrition. Bite-size raw veggies with a separate container of sesame dipping sauce or your favorite ranch dressing or curried tofu mayonnaise. Apple slices with peanut, cashew, or almond butter. Cheese cubes with tiny cherry tomatoes. Leftovers: The trick is to think ahead and make a little extra at dinner for lunch the next day. Salads of all kinds make great school lunches. Our favorites are Corn Salad (with bell peppers and scallions, olive oil and lemon) and Quinoa Salad (with olive oil and chopped grilled veggies). Chili or Casseroles: Thick chilis and other stews or casseroles often make tasty wraps, especially with grilled or sautéed vegetables, lettuce and cheese. Desserts from the freezer: Just place a few of these in the freezer before you go to bed and then throw them in lunchboxes the next morning. They’ll be just-thawed and perfect by lunchtime--and they’ll keep the rest of lunch nicely cold in the meantime. Individual yogurts (Add a separate container of wheat germ, toasted coconut, berries, or chopped walnuts for a kid-pleasing crunchy topping. Grapes (include a toothpick; spearing them is fun). Banana “coins�?/B> (you can top them with yogurt, maple syrup, and wheat germ, if you like). Sandwich Ideas: Ten Best Sandwich Ideas By Cait Johnson, Assistant Producer, Care2 Healthy Living Channels. Here is an international festival of quick-and-easy, absolutely delicious sandwich ideas that are a snap to make, travel well, and deliver summertime satisfaction on picnics or outings of all kinds. Recipes combine fresh seasonal vegetables and other unique ingredients--including leftovers--to make tasty and versatile treats great for day-camp lunchboxes, long hikes, or elegant romantic getaways for two! SIMPLE SOLUTION: Use these ideas as jumping-off places for your own creativity. And keep sandwiches in mind when you cook: leftovers from the grill or the frying pan make great sandwiches the next day. 1. French Peasant Loaf
Cut crusty French bread or baguette in half lengthwise, brush with olive oil or butter, and fill with thin slices of Gruyere cheese, a sprinkling of fresh thyme leaves, mesclun salad greens, salt and freshly-ground black pepper to taste. 2. Crunchy English Garden Rolls
Slice tender white rolls in half, slather with mayonnaise or soy-mayonnaise, and fill with thinly-sliced radishes, thinly-sliced English cucumber, chopped scallions, watercress, and fresh or dried dill. 3. Hearty Tuscan Grill
Fill wholegrain bread or rolls with leftover grilled vegetables--bell peppers, eggplant, zucchini or summer squash, tomatoes, onions. Drizzle with olive oil and fresh herbs. 4. Fruit Nut Delight
Spread cashew or almond butter on the inside of a pita. Add fresh sliced peaches (leave whole until ready to serve, then slice and add to sandwich) or peach jam. Sprinkle with sunflower seeds, if you like. 5. Asian Surprise
Saute onion, celery, garlic, ginger, and Asian greens (Chinese cabbage, bok choy, etc) in oil and soy sauce until tender. Add to inside of a pita spread lightly with peanut butter. 6. Calcutta Half-Moons
Spread one half of a chapati or other Indian soft bread, flatbread, or pita with egg salad to which you have added curry powder to taste. Add lettuce and fold in half to serve. 7. Middle Eastern Peace Bagels
Spread halved bagels with cream cheese and store-bought hummus or baba ghanouj, thinly-sliced cucumbers, chopped lettuce and tomato, and toasted sesame seeds. 8. Power House
Place the following on a whole-wheat roll -- mayonnaise, sliced Monterey Jack cheese, alfalfa sprouts, sliced tomato, and a sprinkling of dried parsley, sage, rosemary, thyme, basil, and oregano. 9. Mexican Wrap
Mix leftover cooked beans, shredded cheddar or Monterey Jack, chopped jalapeno chiles, chopped fresh tomatoes, salsa, sour cream, and chopped fresh cilantro in a wrap. 10. Portobello Sandwich
Slice leftover grilled or pan-fried Portobello caps (see Portobello Burgers in this issue!), toss with barbecue sauce or pesto mayonnaise, and add to your favorite bread with your choice of suggested toppings. HELPFUL HINTS: If you like a super-crunchy sandwich, keep the veggies separate from the bread until you get where you’re going, then assemble. Five Picnic Sandwiches and Inspirations By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001). These sandwich and wrap recipes are perfect for picnics, but they also translate beautifully to school or office lunchboxes. You can use these as springboards for your own creativity, or try the recipes as they are: there is something here for everyone, and the end results are intriguing, fun, and delicious. Try the Scandinavian, or the French Provincial, the Southwestern or the Middle Eastern--or even the Tuscan Sun! Plus some great suggestions to get your creativity going! SIMPLE SOLUTION: 1. Provincial French
Butter
Gruyere cheese, thinly sliced, or soft Brie
Radish, thinly sliced
Sprouts from sunflower seeds or peas (or mesclun, if sprouts are unavailable)
Sprinkle of Herbes de Provence (includes thyme, basil, sage, rosemary, marjoram, fennel seed, and lavender) Split and butter a small baguette or French roll. Add other ingredients and salt and pepper to taste. This is one sandwich that is safe to make ahead: it won’t get soggy. 2. Tuscan Sun - Vegan
Leftover cooked eggplant, peppers, zucchini, and onions--or a combination
Sundried tomatoes packed in oil, drained, or fresh tomato, thinly sliced
Oil-cured olives, pitted and sliced
Minced garlic
Dried rosemary
Salt and pepper to taste Mix all ingredients. When ready to eat sandwich, stuff pita or spread wrap or bread with filling. Fun variation: Cut a small Italian loaf in half crosswise. Hollow out the inside of both halves with your hands, saving the soft interior bread for another use. Just before eating, stuff the loaf cavities firmly with vegetable mixture. May be cut into rounds and skewered with toothpicks to keep them together. Non-Vegan Variation: Add some shaved Pecorino cheese. 3. Scandinavian
Havarti or cream cheese with plenty of dill
potato salad, lightly mashed
Hard-cooked egg, sliced
Thinly sliced cooked beets, patted dry Spread bread of choice with cream cheese or Havarti. Add a layer of mashed potato salad and top with egg and beet slices. Salt and pepper to taste. 4. Southwestern - Vegan
Refried beans
Shredded cheddar or Jalapeno pepper jack (non-vegan option)
Salsa
Leftover Corn Relish Salad, with excess dressing drained off
Lettuce or mesclun greens Spread a wrap or flour tortilla with refried beans. Top with Corn Relish Salad, a little salsa, and shredded cheese, if using. Salt and pepper to taste. Place salad greens or lettuce on top and roll wrap up. (The beans serve as a moisture barrier, so this is safe to make ahead.) Variation: try using leftover guacamole in place of the salsa. Or simply add sliced avocado to your sandwich (with a few drops of lime juice to prevent too much discoloration). Sliced canned jalapeno pepper adds spice, too! 5. Middle Eastern - Vegan
Hummus or baba ghanouj, depending on your preference
Leftover cooked couscous
Thinly sliced cucumber and red onion
Lettuce
Salt and pepper to taste Stuff pita with ingredients. Inspirations for your own creations: Bread Alternatives:
Sandwich loaves are great, but it can be fun to try something new. There’s a world of possibility out there! Toasted English muffins
Pitas
Flavored wraps (our local grocery store carries sundried tomato, spinach, and three-cheese wraps, among others: see what you can find)
Indian soft breads, like nan or paratha
Flour tortillas
Croissants
Bagels Ideas for fillings:
Besides the usual lettuce and tomato, try adding cooked leftover veggies to your sandwiches. And if you’re tired of peanut butter, try almond or cashew butter--they’re rich and delicious! Add a sliced banana or apple and you’ve got yourself a great sandwich. Be sure to try the Eggless Salad as a pita or wrap stuffing. Check out your local deli for some cheese ideas you may have never tried before. Smoked gouda with honey mustard, gorgonzola with sliced pear, feta with cucumber and tomato, bleu with walnuts and spinach--the possibilities are endless! And you may also want to try these sandwich favorites! Enjoy. HELPFUL HINTS: There is really only one rule for making successful sandwiches and wraps: if the filling is very moist, keep it separate from the bread until just before eating: soggy sandwiches are no fun! Salad Treats: Joe's Zesty Corn Salad By Cait Johnson, author of Witch in the Kitchen, (Inner Traditions, 2001). Joe’s Corn Salad boasts a colorful combination of corn, green and red bell peppers, onion, and zippy lime juice. You can use frozen corn if the real thing isn’t in season, and it gets thrown together in one bowl with both speed and ease. SIMPLE SOLUTION: It’s named for a friend Joe who is an accomplished cook. This is the most-asked-for recipe in his repertoire, always in demand for cook-outs and gatherings of all kinds. Once you try it, you‘ll see why it’s everybody’s favorite. INGREDIENTS 8 ears fresh corn (or 6 cups frozen corn)
1 small red onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1/2 cup fresh cilantro, chopped, plus a few sprigs for garnish (optional)
1/3 cup olive oil
Juice of 1 lime (approximately 2 tablespoons)
1 tablespoon rice wine vinegar
salt and freshly-ground black pepper, to taste 1. Boil fresh corn, if using, in boiling salted water for 10 minutes, then remove and plunge into cold water to stop cooking. Cut kernels off cobs. (Alternatively, follow package instructions to cook frozen corn, if using.) 2. Combine all ingredients in a large bowl, mixing well. 3. Chill thoroughly. Before serving, garnish with cilantro sprigs, if using. Serves 6 - 8. Eggless Salad or Spread Inspired by Horn of the Moon Cookbook, by Ginny Callan (Harper and Row, 1987). This tasty vegan version of the picnic classic may be used to stuff wraps or pitas. It also makes a great open-faced sandwich on English muffins, as well as a super dip for crackers or vegetables. SIMPLE SOLUTION: A versatile and healthy recipe packed with protein and great taste, but with no cholesterol at all! INGREDIENTS 1 pound tofu, drained and pressed
1/2 cup tahini
3 stalks celery, finely chopped
1 green pepper, finely chopped
3 scallions, thinly sliced and chopped
1/2 cup finely chopped fresh parsley
2 tablespoons tamari
Cayenne or black pepper to taste (optional)
Nutritional yeast to taste (optional) 1. Mash tofu in a bowl with tahini, stirring until smooth. Add veggies, parsley, and tamari, stirring until thick and tasty. Add optional ingredients, if you like, mixing well. Makes about 3 cups. 
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