It’s almost back-to-school time which involves packing lunches and snacks. Recently, Whole Foods Market had an event called Fuel for School and demonstrated some fantastic healthy lunch and snack ideas for the upcoming school year. Even if you don’t have little ones at home, these ideas are great for everyday–at work, traveling, and on the go.
Recipes from Whole Foods Market
CLUB SANDWICH KABOBS
• 4 thick slices whole grain bread, toasted and cut into (1-inch) cubes
• 4 slices deli ham
• 4 slices deli turkey
• 16 cherry tomatoes
• 4 leaves butter or romaine lettuce
• 1/4 pound cheddar, cut into cubes
• 1/4 pound provolone or mozzarella, cut into cubes
• 2 kosher dill or sweet pickles, thickly sliced
Alternating ingredients, thread bread, ham, turkey, tomatoes, lettuce, cheese, and pickles onto skewers and serve.
AVOCADO, LETTUCE AND TOMATO PITA POCKETS
• 1 large ripe avocado
• 1 tablespoon red wine vinegar
• Pinch fine sea salt
• Pinch ground black pepper
• 2 whole grain pita pockets
• 4 butter lettuce leaves
• 1/4 cup fresh basil leaves
• 2 medium tomatoes, each cut into 4 slices
In a small bowl, mash avocado with vinegar, salt and pepper until smooth.
Cut pita pockets in half. Stuff pita pockets with lettuce leaves and basil. Evenly divide avocado mixture between pita pockets, spreading it on the lettuce leaves. Add two tomato slices to each pocket.
After School Snacks
• 1 1/4 cup rolled oats
• 1 1/4 cup dried currants
• 1/2 cup no-salt-added unsweetened peanut butter
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon ground cinnamon
Place oats, currants, peanut butter, vanilla, and cinnamon in a food processor and process until smooth and sticking together. Drizzle in 2 to 3 tablespoons hot water so that the mixture comes into a ball. Using a teaspoon, scoop out a heaping spoonful of the mixture. Roll into a ball, pressing firmly so that it sticks together. Chill bites until ready to serve. Refrigerate in an airtight container for up to five days or freeze for up to one week.
Tip: Experiment with your favorite nut butters, dried fruits and spices.
BAKED APPLE CHIPS
• 2 apples (Fuji, Gala or Honeycrisp)
• 1/2 teaspoon ground cinnamon (optional)
Preheat the oven to 225°F. Slice apples as thinly as possible, about 1/8-inch or thinner (use a mandolin if you have one). Arrange slices in a single layer on two baking sheets lined with parchment paper. Sprinkle with cinnamon if using. Bake 1 1/2 hours; flip slices and continue baking 1 1/2 hours longer or until completely dry and crisp (they will not crisp more upon cooling). Timing will vary depending on the moisture content of the apples and the thickness of the slices. Let cool. Store in an airtight container up to one week.