Pasta Salad

My dear mother sent me off to school with this in my lunch at least once a week. The marinated veggies mean no dressing necessary. I guess she was lucky to have a kid who loved veggies at a young age and would do ANYTHING for an artichoke!

2 Cups of multi-colored spiral pasta aka Rotini (google to the rescue!)

1/2 Cup grated Carrots

1 jar of Marinated ARTICHOKES

1/2 jar Marinated Mushrooms

Cook the pasta. Rinse in cold water. Toss in veggies and keep in the fridge till your ready to pack your lunchbox.

Granola!

Packaged granola was the health food racket of the naughtys. It is so easy to make granola yourself, that once you start you'll never buy packaged again!

3 cups of oats

1/2 cup almonds

1/2 cup walnuts

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/3 cup maple syrup

4 tbsp butter

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

dash of salt

Preheat oven to 350 degrees. In a large bowl combine the oats, nuts, seeds, and spices. Melt the butter and syrup in a pot and pour over the dry mixture. Stir well. Pour into a clear baking vessel, sheet pan, or oven safe cooking pan and bake for 10 to 20 minuets stirring halfway between cooking time.

Hummus Dippers

Hummus is such a wonderful ingredient. Whether featured or just a spread, it adds a kick much needed to some less than exciting recipes. Now that it comes in all kinds of tasty combinations it makes it even more fun to play with hummus!

Use Hummus as a dip and go to town with carrots, celery, bell peppers, crisps or whatever floats your fancy!

Black Bean Salad

Beans Beans, good for your heart! The more you eat 'em, the more you.. Its a fun rhyme but its no argument for denying the healing and yummy power of the mighty Frijole Negro. There are many ways you can make a black bean salad, but this is my favorite because.. it has mango in it.

1 Can of Black Beans (15 oz)

1 Mango :)

1/2 chopped Red Onion

1/2 chopped Green Bell Pepper

1/3 cup Cilantro (optional)

1 Lime (juiced)

3 tablespoons Olive Oil

Rinse the beans in a colander. Cut up the mango in to bits. Dice the onion and pepper. In a bowl put the beans and veggies and toss in the lime juice and olive oil. Espero que te guste!

Peanut Butter and Jelly Sandwhich

I know its so obvious! Yet there is a HUGE reason its been an American standard for so long. Filling, sweet, and delicious this meal always brings a smile to ones face and keeps you going whether on a hike or running around the office. So assemble, take a bite and smile!

2 Slices of Bread (multigrain or sprouted wheat)

1 Slab of Natural Peanut Butter (Sunbutter is a good alternative for those with nut allergies)

1 Slab of Jelly

Quinoa Salad

We all know Quinoa is a power grain but it doesn't just have to be a healthy rice substitute. You can make very tasty salads and sides from this nutty flavorful grain and here is one of my favorite recipes for Kee-No-Waaaayyyy :)… ENJOY!

1/2 cup Quinoa (cooked ratio 2 to 1)

1 Carrot (chopped)

2 shoots of Scallions

3 tbsp Sunflower Seeds

3 tbsp Sesame Oil

salt to taste

Make the Quinoa and let it stand until it cools. Chop veggies and add to the quinoa, along with the sunflower seeds. If eating the entire salad that day add in the sesame oil. HOWEVER if you plan on taking it for lunch a few days in a row, I would not add the oil until the day you plan on eating it, as it tends to change the taste and consistency of the vegetables.