Homemade Organic Hummus, Pita and Organic Carrots
2 cans organic canned chickpeas
1/4 cup tahini
fresh lemon juice (1 lemon)
1/3 cup extra virgin olive oil
4 each pita bread (or whole wheat)
organic baby carrots
Many people don’t realize how easy it is to make your own hummus - you can flavor it with anything you like such as garlic, red pepper, etc. Using a food processor, blend 2 cans of rinsed and drained organic chickpeas, and fold in 1/4 cup tahini, juice from one lemon, and a drizzle of extra virgin olive oil. Puree until smooth, or whatever texture you like your hummus. Enjoy with toasted or grilled pita bread, and organic baby carrots, or carrot sticks. Celery and sliced red peppers are also great with this too.
Grilled Vegetable Sandwich: (serves 4)
2 each green zucchini
2 each yellow squash
2 roasted red peppers
1/2 cup goat cheese
1 sprig each fresh parsley, rosemary, thyme (chopped) Some kids think vegetables are plain, but throw them on the grill and you have great BBQ flavor. If you don’t have a grill, you can easily cook these in a pan with a little olive oil. We use local summer squash, zucchini, eggplant and fire roasted red peppers. If you don’t have fresh red peppers, you can also use canned one’s. Make your own herbed goat cheese spread using creamy goat cheese and chopped fresh herbs of your choice (parsley, thyme and rosemary work well). We always use our organic homemade flatbread, but you can find organic bread, whole wheat pita, or 7-grain bread.
Pasta w/Bolognaise sauce (serves 8)
2lbs grass-fed ground beef
2 onions diced small
4 cloves garlic, chopped (optional)
3 large cans of diced tomato
3 sprigs fresh oregano (or 1 tbsp dried oregano)
2 lbs your favorite pasta (we use macaroni at the restaurant)
1/4 cup olive oil
Sear the ground beef in a large pot with olive oil, and stir with spoon until all beef is cooked. Remove beef and reserve. Add onions and garlic to the pot (add a little more oil if need be), and stir occasionally until the onions are translucent (about 5 min). Add the beef back to the pot, along with the onions, canned tomato, and oregano, and simmer over low heat, stirring occasionally for 25 min until most of the tomato juice has cooked off. Season with salt and pepper to taste. Cook pasta in salted boiling water until tender (about 10 min). Drain pasta and combine pasta and sauce.
Chicken Nuggets (serves 6)
2lbs all-natural chicken breast (sliced into strips)
2 cups all-purpose flour
4 organic eggs (beaten)
3 cups breadcrumbs
½ cup finely diced spinach (optional)
Salt and Pepper to taste
Slice the chicken breast into 1 1/2" strips, and toss in flour, then dredge in beaten eggs, removing excess eggs, and coat well in breadcrumbs. If you want to add in some vegetables here, you can add in a ½ cup of finely diced up spinach into the breadcrumb mixture. Bake in 400F oven for 8-10 minutes until golden brown. These can be made in advance and frozen. Just make sure these are wrapped tightly.
Honey Mustard Dipping Sauce
3 parts mild dijon mustard to 1 part honey - mix well with spatula or whisk
Chickpea and Beet Salad (serves 4)
2 cans organic chickpeas, liquid drained
1 large cucumber diced
1/2 cups roasted red peppers, diced
1 handful of arugula leaves (or baby spinach) washed and set aside
1 cup golden beets, diced
1 cup red beet, diced (can use canned beets if needed)
1/2 cup feta cheese
1 oz lemon juice
3 oz olive oil
Salt and Pepper to taste
Combine all ingredients together and toss in a large bowl. Add in lemon juice, olive oil and salt and pepper. Gently mix well and serve.
We make our own organic flatbread, but you can use whole wheat bread, pita or any bread you wish
1 oz honey mustard sauce (see recipe above)
3 oz roasted turkey breast (we use Applegate all-natural, hormone and antibiotic free)
1 oz alfalfa sprouts
1 oz sliced tomato (you can also sub with cucumber slices)
1 slice swiss cheese (again, we use Applegate here) Whole wheat bread or pita bread
We make our own organic flatbread at the restaurant but using whole wheat bread or pita bread is fine. Layer the alfalfa sprouts, tomato, turkey breast and swiss cheese. Take another slice of bread, spread some of the honey mustard sauce and lay this on top.
Chef Seigal says parents can keep things fresh for lunches. The best thing to do is to tightly wrap items in either plastic wrap, or store in airtight Tupperware or reusable ziplock containers.