RECIPES: More for the lunchbox!

Yep. I’m alive! The bad migraine streak passed, and I’m once again feeling motivated. Saturday I put together my food list for the week, then hit Farmer’s Market and Sprouts. A couple of the recipes turned out to be great lunchbox ideas! R1

____________________________________

First of all, SPRING ROLLS:

R17 I’d never thought of making them myself until I visited my folks and they made some. How insanely simple!!! And really, you can put anything in them you want. While at Sprouts I saw the wrappers and thought, what the heck! Might be great lunchbox food. And indeed they were. springrolls copy

THE RECIPE: (or something… not exactly exact)

For these, I finely chopped:

  • Cabbage (a really good, mustardy cabbage from the farmer’s market)
  • Carrots
  • Serrano Chile
  • Chicken

Mixed this with:

  • Coconut Amino (used in place of soy sauce since soy is a migraine trigger)
  • Sesame Oil
  • Brian’s awesome homemade Chile Sauce (but since my feller isn’t in your house, any clean chile sauce will do!)
  • Rice Vinegar
  • pinch of sugar

I didn’t really measure when I made the sauce to mix in, just did it by taste in a little bowl. I would say about a tablespoon of each, although I put less vinegar in. You know what you like. Modify it to make it so. You can also make a dipping sauce, but I wanted these to be super portable. Next. Follow the directions on the rice wrapper. Basically you soak them in a pan of warm water until they’re soft, pat them a bit dry, put some of your chopped up stuff in the middle, and roll up like a burrito. My feller loved these. And man. So did I. They were a perfect warm weather day lunch.

____________________________________

ENERGY BARS: I like to keep Cliff Bars in my newsvan for emergencies, but they’re really, really high in sugar, so I found this recipe to make my own energy bar. R3 The source likens them to a cookie to satisfy the afternoon cravings. I won’t go that far. It’s not at all sweet, but there’s something satisfying about them nontheless. Don’t get me wrong, they’re quite tasty. Just not “cookie” tasty. I think if my banana had been more ripe, it would have been a bit sweeter. Who knows. Maybe I’ll add a bit of honey or agave next time. Overall? A keeper!

EnergyBars copy

THE RECIPE (originally sourced from Daily Burn):

  • 1 whole banana
  • 1/4 cup of gluten-free oat bran
  • 1 tsp of cinnamon
  • 1/2 cup of blueberries
  • 1/4 whole slivered almonds
  • 2 whole egg whites
  • 2 level scoops of protein powder (I’ve had a hard time finding “clean” protein powder, so used coconut flour instead)
  • 1/2 cup of almond butter

Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine DailyBurn Fuel, cinnamon, and gluten-free oat bran. In a smaller bowl, combine almond butter, banana, and egg whites. Slowly stir dry ingredients into wet ingredients. Fold blueberries into mixture. Divide into fourths and form into bars. Press slivered almonds into the top of each bar. Bake on a greased cookie sheet for 15 minutes or until browned.

____________________________________

CHILLED RICE NOODLES: Another recipe from Daily Burn. I really liked this better hot, but it was still good cold. Noodles

THE RECIPE (from Daily Burn):

  • 1 cup of Cooked, chilled rice noodles
  • 8 whole Cashews  (I left out the cashews because they are a tyramine food, and because I have such a bad reaction with peanuts, didn’t want to risk it)
  • 1/4 cup of Shredded carrots
  • 1 whole Chicken breast
  • 4 sprigs of Mint
  • 1/4 cup of Coconut milk (make sure there’s no guar gum–not such an easy task)
  • 1 tablespoon of Almond butter
  • 1 whole Thai chili
  • 1/2 teaspoon of Rice vinegar

Cook chicken  on a sauté pan on medium heat for 10 minutes or until cooked thoroughly. Dice chicken and mix into cold rice noodles, carrots, and cashews. In a small saucepan, quickly heat coconut milk, rice vinegar and almond butter, stirring constantly until mixed. Do not heat too much – only heat enough for the mixture to emulsify. Drizzle mixture over rice noodle mixture and refrigerate for 10 minutes. Serve with mint.

____________________________________

One more, my little creation. And man! Was it delicious…

APPLE CRISP WITH ALMOND CREAM:

I’m always in search of cream alternatives, because yes… cream almost always has stabilizers. I got all excited about coconut cream because coconut milk is so available, but was super disappointed to discover nearly all brands of Coconut Milk have guar gum. Ones like this with just coconut milk and water can be found, but you have to hunt for them.

R9

My next try? Almond cream!

almonds

After soaking the almonds overnight, I pureed them in the blender, added water, squeezed the whole mess through a flour sack towel, and got about a half-a-cup of pretty delicious cream

And what did I have left? A whole bunch of almond pulp!!

pulp

After scanning the web for what to do with this stuff, I read a suggestion to use it in a fruit crisp. Brilliant! So I mixed the pulp with some brown sugar, butter, and a bit of coconut flour, sliced up a couple of Pacific Rose apples tossed with some Sucanat and cinnamon, then crumbled the almond mash on top before sliding it into a 350 oven for 40 minutes. About ten minutes before it was ready to come out of the oven, I poured that half-a-cup of almond cream I’d squeezed out over the whole thing, and Viola! A really delicious apple desert that made for a pleasant treat in the lunch box the next day!

Apple copy

____________________________________

Oh! And one more fun thing. Water. I’m a water drinker. But what I really like is to add flavor to my water. There’s the obvious lemon. And of course the spa-like cucumber. But also try sliced ginger.

ginger

Or my new favorite, raspberry and lime!! It turns water into a real treat!

R6

Well… I do believe I’ve rambled on enough.

Until next time…

Later gators!

Leave a Reply

Your email address will not be published. Required fields are marked *