Coconut creamed corn

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Creamed corn isn’t generally considered a “healthy” side. But swap in coconut milk for regular old dairy or a heavy bechamel sauce and you have a much lighter version of this classic that celebrates the beauty of late summer corn.

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This dish also comes together in minutes and is full of herbs and aromatics like garlic, shallot, ginger, lime zest, and basil. Add some quick sauteed shrimp, some grilled or roasted white fish, or a rotisserie chicken and you have a very quick dinner filled with healthy fats and real ingredients. You’re also free of gluten, dairy, sugar, nuts, and soy if you have corn leftovers for tomorrow’s lunchbox.

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Coconut creamed corn

½ tsp coconut oil
2 medium or 3 small garlic cloves, sliced or minced  
1 very large or 2 smaller shallots, sliced or minced
½-inch piece of fresh ginger, minced or shredded
3 large ears corn with kernels removed from the cob (about 2 heaping cups of kernels)
6 Tbsp coconut milk
Heaping ¼ tsp lime zest
15-20 basil leaves, chopped
¼-½ tsp flaky sea salt
Pepper

Heat the coconut oil over a medium flame and when hot, add the sliced or minced shallots. Saute for 1-2 minutes, until the shallots are translucent and starting to brown.

Turn the heat down to medium low and add the sliced or minced garlic. Saute for another 1-2 minutes until fragrant. If the onions or garlic brown too quickly, turn down the heat.

Add the minced or shredded ginger and sauté for one more minute.

Add the corn kernels and sauté for 4-5 minutes. Add the coconut milk and let bubble for one minute until the milk has reduced to more of a sauce than a milk, but don’t let it disappear.

Remove from the heat. Add the lime zest, minced basil, salt, and pepper and stir to combine. Taste for seasoning and adjust according to your taste.

Yield: 3 servings

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How to fill a lunchbox

 Chicken and cheese taco with cherry tomatoes, raspberries, blackberries,  Romesco  sauce, guacamole, and flax seed tortilla chips.

Chicken and cheese taco with cherry tomatoes, raspberries, blackberries, Romesco sauce, guacamole, and flax seed tortilla chips.

I spend a lot of time thinking about, planning, and executing M's lunches. And there are days when he eats...none of it. But there are days when he eats tons and I feel utterly triumphant. I wanted to share my top lunchbox tips so that you, too, can declare victory when that lunchbox comes home nearly empty (and you haven't worked that hard to make it happen).

 Sushi is always a favorite and can be filled with WHATEVER your kid likes. See my  Instagram post  for my simple sushi rice recipe.

Sushi is always a favorite and can be filled with WHATEVER your kid likes. See my Instagram post for my simple sushi rice recipe.

1) Repurpose leftovers: Obviously, you can plop a portion of last night's dinner into your kids' lunchbox. (See below for some favorite ways to do this.) But another tactic is to make extras of the proteins and veggies that were dinner's components. Those ingredients, plus a tortilla with some cheese (or vegan cheese) and avocado, become a taco, quesadilla, or roll-up. We're also big fans of the "open face" sandwich with cheese melted on top. Or, cube it all up and make a skewer. Or, if your kid is a pasta eater, add those proteins and veggies to noodles and some jarred sauce. Easy peasy.

 Leftover fried rice plus smoked salmon, blueberries, cheese, hummus, and pretzels.

Leftover fried rice plus smoked salmon, blueberries, cheese, hummus, and pretzels.

2) Prep: Every weekend I do these 5 things:

  • Hard boil some eggs

  • Make a white, wheat, rice, or bean pasta

  • Bake mini muffins or doughnuts

  • Make no-bake energy balls or granola bars

  • Roast two veggies that I know M will eat

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3) Send breakfast for lunch: I often make double breakfast and add it to a lunchbox later in the week. For instance, these two-ingredient egg and banana pancakes are a big favorite. Use them as sandwich bread with nut or seed butter and chia jam or rolled them up like little cigars. Savory waffles like veggie or cheese can sub in for sandwich bread. Granola cups are also an easy batch bake that work for breakfast, lunch, and snacks.

4) Take inspiration from their classroom learning: I like to theme M's lunches, but that's mostly because I need inspiration and not because I'm trying to win any mom awards. Dinosaurs, Butterflies, and The Ocean were particularly fertile ground. Even if "theme-ing" lunch just means cutting out a sandwich shape, it feels a little special.

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5) Deconstruct something they like: Add the fixings for tacos, nachos, sandwiches, pasta, etc and let them put it together themselves. Like a homemade lunchable.

6) Think about appetizers: Have you considered sending your kids to school with a cheese plate or chicken sausage pigs in a blanket? Half of M's lunch most days is a crudite plate.

 See? Basically crudite.

See? Basically crudite.

Double Duty Dinner/Lunch Recipes 

Sweets with oomph

No bake add-ins

Happy lunching everyone!

Almond butter quinoa muffins

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What these muffins have: Good fats, protein, Omega-3s, deliciousness.

What these muffins don't have: Gluten, dairy, refined sugar, wheat, eggs, soy.

Bonus feature: The muffins only require one bowl!

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The new school year already started for lots of the country, but here in CT, M's preschool starts again on Monday. I've been thinking about quick ways to begin our day with protein that don't require cooking in the morning. These muffins are the answer!

Half of the flour is ground quinoa, which has lots of protein. The other half is oatmeal. I originally made these muffins with almond flour instead of oats for even more protein, but the almond flour was so dense that the muffins stuck to the roof of your mouth. You could just feed your kid a spoonful of almond butter and save yourself the trouble.

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With the oatmeal, the muffins are still substantial, but they're no longer dense. They're actually a smidge crumbly because I omitted eggs and any other binding agent. I wanted them to stay vegan and I don't always have the patience to make a flax egg. Letting them cool completely before eating them made them sturdier too. 

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For the first day of school, I thought it might be nice to add some blueberry chia jam and a quick icing to make the muffins more special. (I also called them breakfast cupcakes, which went over VERY WELL.) The jam is simple and free of any added sugar. I used cream cheese and maple syrup for my frosting, but you could also use coconut cream or a pre-made dairy-free topping.

You could also mix the chia jam with some yogurt for a delicious breakfast for the younger set (or the parental set, if I'm honest).

If you're avoiding nuts, substitute coconut or rice milk for the almond milk and use sunflower seed butter in place of the almond butter. Still delicious!

Important note: These muffins are best when fresh, so I recommend freezing 3/4 of the batch and then either defrosting a serving at night for breakfast the next morning, or toasting a frozen one right before eating it.

 

Almond butter quinoa muffins

2 large mashed banana
1 cup creamy natural almond butter, well mixed (or nut butter or seed butter of your choice)
½ cup maple syrup
¼ cup unsweetened vanilla almond milk (or rice, coconut, or other non-dairy milk of choice)
1 Tbsp vanilla extract
1 cup quinoa flour
1 cup quick oats
½ tsp salt
1½ tsp baking powder
1 tsp baking soda
1 tsp pie spice (or cinnamon)
2 tsp apple cider vinegar

Preheat oven to 350.

In a large bowl, mash the bananas. Add the almond butter, maple syrup, almond milk, and vanilla extract and mix well.

Add the flours, salt, baking powder, baking soda, and spices. Mix well. Add the apple cider vinegar and mix again. Let the mixture sit while you prep the muffin tin and prepare the jam and icing (if using).

When ready, spoon the mixture into your muffin tin until each opening is half full.

Bake for 12-14 mins or until the tops turn golden brown and the muffins are firm to the touch.

Let cool completely in the muffin tin before serving.

Yield: 18 muffins

 

For the Blueberry chia jam:
1 pint blueberries
1 ½ Tbsp chia seeds

Put the blueberries into a small sauce pan and cook over a medium low flame until the berries have broken down and become syrupy, about 15 minutes.

Let cool for 5 minutes and add the chia seeds. Mix well.

Place the mixture in the refrigerator for 10-15 minutes or until ready to use.

Yield: 1 Tbsp per muffin

 

For the frosting (optional):
2 ¼ cups whipped cream cheese
6 Tbsp maple syrup

Mix the cream cheese and maple syrup well with a spatula. The mixture will look curdled at first. Continue mixing until the two ingredients have come together. Refrigerate until ready to use.

Yield: 2 Tbsp per muffin

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Chard, corn, and garlic scape pasta salad

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Are you guys ever surprised by your own agency? I feel like I've gotten more on board with the decision-maker role, but some things still catch me off guard. For example, I often forget that I can change the radio station in the car when I hear a song I don't like. I'll listen to something really annoying until it suddenly occurs to me, "I could change this." I'm a weirdo.

That said, you don't have to live with boring basic pasta salad! (In fact, you don't have to bring pasta salad to parties at all, but you'll want to when you read this recipe.)

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Pasta salad feels like one of those things that food snobs are supposed to hate. But I'll be honest, my mom makes one that, on paper, sounds gross (pasta, mayo, celery, hard boiled eggs, celery salt, etc), but is actually delicious.

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However, more often than not it's included on a BBQ table as more of an afterthought than a star. But this guy right here, is a star. It's nutty, salty, crunchy, tangy, and full of greens. AND, it's vegan. When do you have a pasta salad whose flavor doesn't hinge on some meat or cheese? Use a gluten-free pasta if that fits your dietary needs and everyone is happy.

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A few notes:
-None of these veggies need a ton of cooking and I would eat corn raw all summer if you let me. But if you like things more well done, feel free to increase cooking times. Just a note, the more you cook garlic scapes, the mellower the garlic flavor gets, so I would advise against overcooking them lest they lose their kick entirely.
-Don't be afraid of salt here. Since there isn't a traditional sauce or a terribly large amount of oil, the flavor of this pasta hinges on the salt (and the veggies, nuts, lemon, and olive oil, but mostly, the salt). I oversalt the pasta water (use what you normally would and then add another 2 large pinches) and season the veggies as they're cooking and again once you've added all of the ingredients together. It may feel like a lot of salt (and taste throughout cooking and prepping, lest you add more salt than you personally enjoy), but I do think it's necessary to have a hefty amount of seasoning here.

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Chard, corn, and garlic scape pasta salad

¾-1 lb dry pasta (in v salted water)
3 Tbsp olive oil, divided
1 large head chard (if less than 8 leaves or if very small leaves, use two heads)
8-10 large garlic scapes
3 medium or 2 large ears of corn
2-3 Tbsp lemon juice
½ cup roasted cashews, roughly chopped
½ cup marcona almonds, roughly chopped
1 cup torn fresh basil
1 tsp kosher salt
Pepper
Nutty cheese (optional)

Bring water to a boil and cook your pasta according to package directions. Once cooked, drain the pasta and add to a large bowl and toss with 2 tablespoons of olive oil.

While the pasta is cooking, wash and chop the chard, garlic scapes, and corn. In a large sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chard first and allow it to wilt for 1 minute. Season with more salt. Add the garlic scapes and cook both veggies, tossing and stirring frequently, for about 5-7 minutes. Add the corn kernels and cook for another 3-4 minutes.

Add the cooked vegetables to the pasta and olive oil and toss. Add the lemon juice and toss again. Add the chopped nuts and torn basil and toss again. Test for seasoning and adjust with more salt and pepper as needed.

If using, add the cheese just before serving.

Yield: So much pasta salad. But seriously, at least 6 adult servings, more if this as a side dish.

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Carrot, ginger, and tahini dressing

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Salad! Do your kids eat it? M will inexplicably stuff his face with raw kale sometimes and then turn around and gag on anything leafy or green. The dressing is a factor. Also, if he gets to mix the salad, he is much more likely to eat it. I recommend putting your salad bowl on a rimmed baking sheet to catch any greens that escape (read: all of the greens) and letting the little ones have a go.

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Since M is currently SO PASSIONATE about sushi, we've eaten at A LOT of Japanese restaurants lately. Sometimes that ubiquitous carrot and ginger dressing is a revelation, but more often, it's watery or too acidic. This version is neither of those things. There's a fair amount of liquid and acid in this recipe, but the load of carrots and the little bit of tahini mellows the vinegar just enough and adds a touch of creaminess.

I won't lie: It's a little chunkier than your average salad dressing, but it coats the lettuce beautifully and instead of just being oil, you're sneaking in some extra goodness in what is essentially a condiment. So if your toddler deigns to eat a mouthful, they're eating EVEN MORE VEGETABLES.

Also, this dressing is sweet and tangy, but happens to be free of gluten, dairy, and sugar. And it lasts FOREVER. Pretty sure I'm still eating a batch that I made three weeks ago. But, you know, use your judgment.

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Creamy carrot and ginger tahini dressing

¼ apple cider vinegar
1 Tbsp white vinegar
2 Tbsp tahini
2 extra large carrots or 4 medium/small carrots
1 inch piece of fresh ginger, peeled and roughly chopped
¼ white onion
1 large clove garlic
2 Tbsp lemon juice
½ cup olive or avocado oil
salt
pepper

Place all ingredients (except the oil) in a blender or food processor. Start blending and slowly pour in the olive oil while the machine is running. Blend until you've reached your desired consistency. If the mixture feels too watery, add another tablespoon of tahini. If it feels too thick, add one tablespoon of water and blend.

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