Now that Monday Mayhem is behind you, Tuesday’s Vegan Lunch/Snack is underway.
I’ll make it short and sweet…
Snack:
Pretzels and your favorite Nut Butter (mine is Maple, Almond Butter) or Hummus (as shown) for dipping is a fun snack that incorporates a crunchy bite and savory flavor.
You can substitute the pretzels for carrots if you’re including hummus or sliced apples (my favorite) if you go with the nut butter. I even added those new Tostitos Rolls! Buyer beware! These are addictive, but they’re pretty good with hummus. If I use hummus, I always add this snack to the lunch box with an ice pack to keep the hummus cool.
Lunch:
Raw Veggie Pasta Salad and Grape/Watermelon/Blackberry Fruit Salad is on today’s lunch menu.
When I plan to put Pasta Salad in my kid’s lunch, I typically make it the night before for dinner, then add the leftovers to their lunchbox for the next day. Or I plan to make enough for two days worth of lunches.
The Pasta Salad is simple. Cook a box of your favorite pasta shape (mine is Rotini or Penne) according to package directions and allow it to cool. Once cooled, add a chopped, unpeeled cucumber (I prefer the Hot House variety because they’re often seedless), a pint of grape tomatoes (I use red and yellow to make it colorful) quartered, sea salt (to taste), 1/2 – 1 TBSP of dried Italian Seasoning, and 1/2 a bottle of Vegan Italian dressing. I like Kraft Zesty Italian. You can always vary the quantity of your ingredients according to your preference or add other raw veggies. Sometimes, I’ll even add shredded carrots for even more color. If grape tomatoes don’t suit your fancy, sun-dried tomatoes are a sophisticated option. This recipe is a no-brainer.
Another, sweeter variation is cooked pasta, chopped green apples, sliced red grapes, poppy seeds, and Vegan Italian Dressing. Get as bold and creative as you’d like. My only advice is to not let your child’s first experience with your creation be in their lunch box. You’ll never hear the end of it.
Enjoy! Check back tomorrow for, “What’s Inside Wednesday’s Lunchbox?”
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I am really struggling with breads and I love cereal cheero’s.
I know I must get a little more creative.
Thanks for all your help.
An exclusively plant-based diet is a process. It won’t be cemented overnight. It takes a lot of patience and time to establish good habits and develop a healthy arsenal of quick and easy, go-to Vegan meals. Be patient with yourself and appreciate the fact that you’ve already reached a milestone — deciding to make the switch to a healthier diet that also makes you more socially responsible. Search the internet, which is flooded with info., and try taking your favorite recipe and simply substituting the meat and dairy ingredients with things like beans, roasted veggies, and dairy substitutes (almond and cashew milk for instance). I’ll post some of my favorite sites in a future post. Get some inspiration from my 10 Quick Meals category which includes breakfast, lunch and dinner ideas. Tinker with them and make them your own. Take a stab at one of my recipes to keep you motivated.I personally don’t eat a great deal of bread/cereal. If I do, I try to make it the whole-grain variety. I hope that helps. Don’t give up!