Roasted Beet + Cauliflower Fall Salad
4 cups romaine lettuce, chopped
2 medium beets beets, peeled and chopped (1/2-inch pieces)*
2 cups cauliflower, chopped into florets
1 tablespoon olive oil, divided
1/4 cup Biena Snacks Sea Salt Chickpeas
2 tablespoons sunflower seeds (shells removed)
Salad dressing of choice
*Short on time? Try Love Beets - all you will have to do is cube them up! They will be ready to go. Look for them in the produce section of the grocery store.
Preheat the oven to 425 degrees F.
Place the cubed beets on a piece of aluminum foil, drizzle with 1/2 tablespoon of olive oil. Wrap up the beets into a packet and place on a baking sheet. Bake for 45 minutes, until the beets are tender.
Place the cauliflower florets on a baking sheet, drizzle with 1/2 tablespoon of olive oil. Bake for 25 minutes, until the cauliflower is tender and lightly browned.
To assemble the salads - divide the lettuce among two serving bowls. Divide the toppings evenly among the salad: roasted beets, roasted cauliflower, roasted chickpeas, and sunflower seeds. Finish with your salad dressing of choice (my go to is balsamic vinaigrette!)!
Packing lunches is back on the to do list of many people! Here are some tips and products to help keep school lunches interesting!
Opt for Fun Lunch Boxes
Lunch boxes like Yumbox (pictured here) are perfect, especially for little guys and girls. These would be best for ages K - 5 as far as portioning and the amount of food you can fit into the box.
One of the best parts of this design is there is just one easy to use flap that they need to open to get into their meal! And the Yumbox is truly is leak proof; we have been using this style lunch box for two years without any leaking issue.
Check out the Yumbox site for different styles, colors, and designs, visit: https://www.yumboxlunch.com/
Wrap it Up!
Wraps for lunch are a great way to use up leftovers and have a lot of variation in a lunch. For example, grill extra chicken the night before, then cube that up for lunch the next day.
Opt for whole grain wraps and also load the wrap up with plenty of veggies for filling!
To make lunch preparation easier in the morning, start the week with a container of chopped wrap fillings like cucumbers, carrots, peppers, onion, and spinach. This will help lunch come together quickly in the morning.
Pack a Parfait
A fruit and yogurt parfait can make a filling lunch or addition to a lunch! Fill reusable containers with layers of Greek or Icelandic yogurt (e.g. Chobani, Siggis), fruit, and granola (e.g. KIND Snacks Healthy Grain Clusters). Even consider a drizzle of Barlean's Omega Swirl Oil for a boost of healthy fats.
Try parfait combinations like:
Vanilla yogurt + blueberries + oats & honey granola
Vanilla yogurt + banana + peanut butter granola
Mango yogurt + diced mango + maple granola
Fueling the Athlete
Creating a winning combination for lunch to fill and fuel up an athlete can be a challenge! Check out the Fuel2Win for On the Go lunch ideas! Click here to download the handout.
Also check out delicious recipe ideas like PB Chip Energy Bites which could be a great addition to a lunch!
This salad recipe has a homemade jalapeno vinaigrette dressing that is absolutely delicious and not too spicy! Plus it is really beautiful and colorful.
Grab this recipe and watch the recipe video from Molly's cooking project with Olums: https://youtu.be/oJPCQnuarBQ
Looking for an appetizer that is perfect for game day snacking? Try this Red Hot Chicken Finger Recipe with Greek Yogurt Blue Cheese Dip from Molly's cooking project with Olum's.
Eating meatless at least one day a week can help the environment and better your health. If you have never tried falafel, it is worth a try! Falafel is a Mediterranean dish that is chickpea-based or sometimes made with fava beans.
Serving up falafel with whole grain pita bread, veggies (e.g. lettuce, tomato, kalamata olives, cucumber), feta cheese, and tzatziki sauce!
Making your own tzatziki sauce is easy and tastes even better if you can make it up ahead of time, at least the night before! It will allow the flavors to come together better, although if you are short on time you can make it with the falafel, the flavors will just be a little less intense.
Falafel with Homemade Tzatzki Sauce
Ingredients - Falafal:
1 can (15-ounces) chickpeas (rinsed and drained)
1/3 cup fresh parsley, chopped
4 teaspoons garlic, minced (about 4 cloves)
2 tablespoons tahini (sesame seed paste)
2 medium shallots
2 teaspoon cumin
1/4 teaspoon sea salt
1/4 teaspoon black pepper (plus more to taste)
1/4 teaspoon coriander
1/4 cups all-purpose flour
1/4 cup olive oil (for cooking)
Ingredients - Tzatziki Sauce
1 cup plain Greek yogurt
1/2 cup shredded cucumber (pressed to remove water)
1 teaspoon garlic, minced (about 1 clove)
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
1/2 teaspoon sea salt
1/2 teaspoon pepper
1. In a food processor add: chickpeas, parsley, shallot, garlic, tahini, cumin, salt, pepper, and coriander. Pulse to blend and scrape down the mixture as needed. The dough should be crumbly.
2. Add flour 1 tablespoon at a time (you may not need the full 1/4 cup), until the mixture is somewhat firm and you can shape into a ball.
3. Transfer the dough to a bowl, cover, and refrigerate for at least 1 hour (or more).
4. After the falafel dough is chilled, scoop about 2 tablespoons worth of the mixture and gently form into patties (makes about 12).
5. In a skillet, heat 1 tablespoon of olive oil over medium heat. Working in batches, add 3 - 4 of the patties cook for about 2 - 3 minutes on each side until lightly browned and crispy. Remove from skillet and then repeat for the remaining falafel patties.
6. In a small mixing bowl, combine all of the tzatziki sauce ingredients. Stir to combine, cover, and refrigerate..
Serving suggestion: Serve falafel with pita bread, chopped veggies, kalamata olives, and homemade tzatzki sauce.