Dinner @ 226 - Madhur Jaffrey's Everyday Moong Dal

I have a solution for your dinner rut.  You know, those times you look into the empty, crusty crevices of your GE and it all looks a little...blah.  You reach for the broccoli, but realized you had broccoli soup the day before yesterday and return it to the crisper that is jam packed with nothingness.   You feel as though if you make another soup, chunky, creamy, or otherwise, that you might croak with a ladle still clenched in your lifeless hand.

That little guy on the right is my asafetida.  I found it at an international market.

 It's March, after all.  We've had all the soups, stews and crock-pot meals that our frigid little bodies can handle.  We crave the freshness of crisp asparagus and little green peas that pop between your molars.  We want dinners to be less...cooked.  But still, the temperatures hold and there isn't a decent looking spear of asparagus in sight.  In fact, snow is on the forecast for tomorrow.  Snow.  Thanks a lot, March.

This dinner is one that has made it into our weekly rotation.  Yes, I said weekly.  Whenever I feel that cloud of Dinner Nothingness descend over my kitchen, this is what I prepare.  Even though it's not Spring Fare, it will carry you through till the asparagus get smaller and the back deck gets power washed.  And from there, if you're anything like us, you'll make it every week or so after.

Everyday Moong Dal - This recipe comes from one of my favorite books.  I've had a long-existing obsession with Indian food that started at a buffet near the mall in High School.  I will eat it absolutely anytime; usually frightening amounts of it.  Please don't be dissuaded by the Indian origin, you really only need to venture out to find one or two ingredients that you don't already have/or have had before.  I've changed the recipe a bit to be more convenient, according to what I usually have on hand.  If you'd like to make it the way it was written, the original is in parenthesis.  Serves 4-6 as a side dish, I always double it if it's all we're having.  And, it usually is.

1 cup moong dal, washed and drained
1/2 bunch kale, ribs removed and cut into 1 inch strips, optional*
1/4 teaspoon ground turmeric
3/4 teaspoon salt, or to taste
2 tablespoon olive oil or grapeseed oil (or ghee)
1/8 teaspoon ground asafetida
1 teaspoon ground cumin (1/2 teaspoon whole cumin seeds)
1/8 teaspoon cayenne (1-2 hot red chilies)
1 large shallot, peeled and cut into fine slivers

Put the dal in a medium pot and add 3 1/2 cups water.  Bring to a boil.  Skim off the white froth and add the turmeric.  Stir to mix.  Cover partially, turn heat to a gentle simmer, and cook 40 minutes.  At this point, add the kale to the dal, cover and let the kale wilt for 5 minutes. Add the salt and stir to mix.  Turn off the heat.

Pour the oil in a small frying pan and set over medium high heat.  When hot, put in asafetida, cumin, and cayenne.  As soon as the spice mixture is fragrant (30 seconds) add the shallots.  Stir and cook until the shallots darken.  Pour the shallot mixture over the cooked dal and stir.

Serve with brown rice (or whatever rice you prefer), whole wheat naan, plain yogurt for topping, sliced red onion, lemon wedges, and fresh cilantro.

*If you're looking to make this a complete meal, throw in a bunch of kale as noted.  That's my way of getting out of making a salad.

For other rad dinner ideas, go here.

Breakfast @ 226 - Bird Seed Bran Muffins

I've always loved bran muffins.  I realize that's a strange claim.  Sort of like saying, I've always loved Shakespeare or folding laundry, both of which are true.  Most people eat wheat bran out of obligation to healthfulness, not out of genuine cravability.  When I'm at the airport 100 hours early for my flight  and they have those shrink-wrapped-baked-100-years-ago-muffins, next to the perfect looking bananas that I'm not sure are even on sale (seriously, I tried to order one once and it was like the first time they had ever heard this request), I always snag the bran variety.  Always, always, always.

There are so many typical breakfast muffin combinations that fly off those magazine or coffee store shelves.  Even at my local coffee shop, harried customers always leave with a napkin wrapped blueberry muffin stuffed in their suit pocket or the coffee cake with streusel topping gently held by their teeth while they juggle two ventis and the exit door..  But, no one ever gives the bran muffin the attention it deserves.  Although, even as a fan of bran (hehe), I can admit these prototypes are not the best representation of bran muffins.  They're often so dense, you need a liter of water just to wash it down and the sugar content is usually astronomical to accommodate for the fact that most Americans don't like healthy tasting food.

Even armed with the knowledge that a bran muffin could get better, I never ventured out to find wheat bran.  In fact, until yesterday, I had no idea what wheat bran even looked like.  Just FYI, it's white and light brown light-as-a-feather flakes.

At Trader Joe's, you can find some delicious bran muffins.  Though they are on the pricier side (as with all pre-prepared food), these prepackaged wonders only list a few ingredients, a good sign that a home cook can probably recreate them.  The other game changer came with this book.  My sister gifted it to me and I even got to pick up lunch (curry tuna salad with grapes on a housemade croissant) at the renowned bakery when I was visiting her in Boston.  It was every bit as adorable and delicious as the book leads you to believe.  And, I'm happy to report that these muffins (adapted from that book) that finally got me off my tush and to the health food store bulk bins are absolutely worth it.  I'll never go shrink-wrapped again.

Bird Seed Bran Muffins - adapted from this book.  For convenience, I let these cool and then wrapped them individually in plastic wrap and put them in a freezer bag in the freezer.  If you're not going to eat them on the day they're baked, I recommend you do the same.  That way, when your inevitable bran muffin craving strikes, you just pluck one of these out of the freezer, jam it into your bag and eat it on the go an hour or so later.  I do not recommend thawing/warming them in the oven straight from the freezer.  It dries out the outside, while leaving the inside cold.  They're great cut in half, smeared with almond butter or salted butter, or both. Make 16 muffins.

2 1/2 cups wheat bran
1 1/4 cups milk (I used almond milk)
1 3/4 cup Greek yogurt (not low or non fat)
2 eggs
1 cup golden raisins
2 1/2 cups whole wheat pastry flour (I used part pastry flour and part spelt flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt

1/2 cup packed brown sugar

2 tablespoons unsulfered molasses (dark or light both work)
a spoonful of millet
a spoonful of flaxseeds
a spoonful of sunflower seeds

Heat the oven to 350 degrees and line 16 spots in two muffin tins with paper liners.

In a medium bowl, stir together the first four ingredients and set aside to let the wheat bran absorb the moisture for about 30 minutes.

Using a small bowl, cover the raisins in nearly boiling water to plump them up.*

Meanwhile, in a large bowl, whisk together the flour, baking powder, baking soda, and salt.

After 30 minutes, add the brown sugar and molasses to the bran mixture.  Stir to incorporate.  Drain the raisins and add them to the mixture as well.

Scrape the bran mixture into the dry ingredients and gently fold them together.  The batter is thick, but gloopy.

Spoon the batter into the prepared muffin tins, filling them nearly to the top.  In a small bowl mix up the millet, flaxseeds and sunflower seeds.  Sprinkle over the top of the unbaked muffins and gently press the "bird seed" into the batter with the back of a spoon.

Bake in the preheated oven for 35 minutes, switching rack position halfway through.  Let cool in the pan, on a wire rack for 20 minutes.  Then, eat them, yo!


*This step gives the raisins an almost berry like texture.  If you prefer your raisins dense and chewy (like Beckett does), skip this step.

Want more breakfast ideas?  Check here.

Lunch @ 226 - Genius Roll Ups

*****This post was scheduled for 3/11 but was delayed due to an internet outage.  Thanks for waiting!****

Stop what you're doing.  Read the rest of this post.  No, skip reading and scroll down to the instructions for making the most successful lunches I've packed for my kids in as long as I can remember.  Well, at least since these.   In fact, I'll skip the post and just give you the goods.  Nobody wants to read on a Thursday.  I just made that up, but it seems logical and like there is probably some scientific research to support it.  I'll look into it.

Go pack lunch.  Right nowish would be greaaaaat.

Banana Nut Butter Roll Ups - I'm going to skip measurements because I think you all are super smart.

1 whole wheat tortilla

any kind of nut butter, crunchy or smooth

1 banana

honey

cinnamon

Spread a few spoonfuls of nut butter on half of the tortilla.  Drizzle the nut butter with a little honey and a few shakes of cinnamon.  Place the banana towards the UNpeanut buttered side of the tortilla and roll it up, gently and tightly.  The peanut butter will help to keep it rolled.  

Now, slice off the uneven ends and put aside for a snack.  Slice the rest of the roll in one inch segments (serrated knife works best).  Admire your adorable handiwork and put in your child's lunch container.  Expect that it will be empty when they return.

Cucumber Cream Cheese Roll Ups

1 whole wheat tortilla
cream cheese*
1 1/2 Persian cucumbers
a small handful of alfalfa sprouts
salt and pepper, to taste

Spread a few spoonfuls of cream cheese on 3/4 of the tortilla.  Place the cucumber and 1/2 (I should have added 1/2 to mine.  I had a lot of empty tortilla leftover.  I don't want that for you) at the UNcream cheesed end and add the alfalfa sprouts right up next to it.  Sprinkle the whole thing with a little salt and pepper.

Roll up, gently and tightly, letting the cream cheese "glue" the roll shut.  Slice off the uneven ends and set aside for a snack.  Slice the rest of the roll into one inch pieces (serrated knife works best).  Pack 'em up in lunch containers.

*you can use Tofutti if you're looking for a dairy free option.  And, I'm thinking hummus would also work, but I haven't tried it yet.  If you do, report back!

Lunch @ 226 - Stuffed Mini Peppers

You might think this lunch is fussy.  But, I assure you it is anything but.  Sure there are fresh herbs that need chopping, and peppers that need to be trimmed.  But, I made these little beauties in the time it took  my slowest eaters ever, why do children eat so slowly? children to eat a bowl of cereal.

They came home a few weekends ago from spending a day or two with Jason's mom.  After they told me about all the fun they had, they couldn't stop talking about these elusive mini peppers.  I buy bell peppers all the time, regular bell peppers. You know, the ones that compliment fajitas or create the first-to-disappear element of a crudite platter.  The ones that jack up your grocery bill, especially if you buy them organic.  The kind my son loves, and staunchly believes that I add them to dishes specifically for his pleasure.  "Oh Mama, you added vvvvvell peppers* just for me.  My favorite."  So, naturally, I am beholden to add them to everything I possibly can.

But, what?  Miniature super sweet peppers?  Tinier and more adorable than the ones mama buys?  And oh so much sweeter?  My pepper love was in danger of being trumped by a smaller, sweeter version?  Okay, fools, I will up my grocery game.  I will search high and low for these crack-laced mini peppers so that you all can once again, be in vvvvvell pepper* ecstasy.  I would hate for you to go through withdrawals.  The search will begin pronto.

As it turns out, they sell them at the very grocery store in which I work, in the very department in which I most frequently work.  I do not know how this sort of thing happens.

Stuffed Mini Bell Peppers - These are great for lunch boxes because they can be tousled around and remain intact.  Plus, they are very intentionally not a sandwich.  I try to mix things up when it comes to packed lunches.  Who wants a sandwich every day?  Both kids' lunch boxes came back completely empty after school.  And, both kids asked for me to make them again the next day.  Success!  They would also be great for a quick appetizer and I promise you they don't take too much longer than a PB&J.  Makes 8, serves 2 with some fruit alongside.

4 mini bell peppers (shocker, these can be found at Trader Joe's, next to the regular peppers)
1/4 cup goat cheese, room temperature
1/4 cup greek yogurt
1/4 cup chopped chives
salt and pepper, to taste

Slice your mini peppers in half, from stem to bottom.  Clean out any seeds and white ribs with a paring knife or your fingers.  With a fork, stir together the goat cheese, yogurt, chives, and salt and pepper, until smooth.  Using the fork, smear enough of the cheese filling into the pepper halves to almost fill them.  The filling is rather rich, so don't overfill them.  Also, they don't have to be perfect...see above picture.

If you're packing lunches, obviously pack them cheese side up.  I hope you would know that.

*Both kids have always mispronounced the word bell peppers.  Since they uttered the word, it has been "vell pepper."  I gave up correcting them years ago because I think it's super funny to act like it's normal.  Sorry, not sorry.

For more lunch inspiration go here.

Breakfast @ 226 - Yogurt Toast

During the week, we usually have very basic breakfasts.  They rotate between toast with almond butter and sliced banana, raisin bran with almond milk and on mornings when we have a few extra minutes, a fried egg with toast.  Nothing special or unusual or particularly inspiring happens in our house before 9 a.m.  There's just a lot of routine.  Brush your teeth and sometimes your hair.  Get dressed.  Pick your breakfast.  Eat your breakfast.  Feed the dog.  Feed the cat. Get your backpack and shoes.  Get in the car and go to school.  It sounds almost dismal, doesn't it?

Let me ease your mind by telling you it's not all done in militant type order, with little enthusiasm.  Not exactly, there are laughs and kisses and sometimes crying about arbitrary and completely avoidable subjects like who gets the melamine rainbow plate.  Sometimes we even play a quick card game or Beckett tells one of his ghost stories (which can take hours).  But for the most part, we save our indulgent, involved breakfasts for the weekend, sitting at the table drizzling maple syrup for over an hour.  During the week, it's more about short prep time and little fuss.  

If your weekdays are similar, here's a toast to throw into the mix.  It's not any more complicated than any of the aforementioned breakfasts, but it certainly is a bit more exciting.  It sounds unfamiliar and a little against the grain to put yogurt on toast.  But, just try it and you'll change your mind.  

Yogurt Toast with Pistachios and Honey - If you use Greek yogurt (which I would suggest that you do) this breakfast has the added benefit of a protein jolt, hopefully getting your kids through till lunch without hunger pangs.  Serve with some sliced oranges or strawberries and it's a nice, quick little weekday breakfast.

Serves 2

2 slices of sprouted bread (or your favorite whole grain bread), toasted

1/3 cup plain Greek yogurt

a scant 1/4 cup lightly salted pistachios, roughly chopped if you have the time

a scant 1/4 cup dried cherries, or other dried fruit (optional)

drizzle of honey

Spread the yogurt onto the two pieces of toast.  Divide the pistachios (and cherries if you're using) evenly on the two pieces of toast and lightly drizzle with honey.

Don't make this too far in advance, the toast does get soggy after about 1/2 an hour.

Dinner @ 226 - Braised Purple Cabbage

I was recently stuck on an idea for a German themed dinner club get together.  All the meat and potatoes dishes had been taken, which was fine with me, because I'm not really a meat and potatoes sort of gal.  But, after a quick Google search for German vegetable side dishes that yielded very few, if any, authentic German dishes, I was at a loss.

I started to think I should just cheat.  I'll make Borscht.  It's Russian, but no one would care, right?  Plus, I have a dangerously good Amish recipe for Borscht that turns even the most Persnickety Beet Averse to Marveling Beet Enthusiasts.  Plus, you know, it's pinky-purple.  And who doesn't like to eat pinky-purple food?

After some hemming and hawing, it turns out, I'm a Themed-Party-Purist and I couldn't cheat.  Not even a little.  Somehow copying three quarters of my Junior Year Honors English Final Essay from an essay that a college aged babysitter gave me was totally fine.  Making a Russian dish for a German dinner party?  Not so fine.  Perhaps my moral fiber has grown stronger over the years.  Let's hope so.   As good as my Borscht would be (and it would have been) I would know its geographical origin.  And good food never comes from Russia lies.

I needed reinforcements.  Or, more specifically, I needed my sister.  Any question that I ever have regarding food, cooking or literature are texted or emailed exclusively to her.  She is my one stop resource for those topics.  There are times that we have 17 minute long text sessions about the right way to approach the Salade Nicoise or if you should peel or break off the tough stems of asparagus.

It's pinky-purple.  All is right in the world.

"Why text?" you ask.  Well, with my two crazies and her adorable little crazy, it makes actual conversations rather challenging.  Inevitably, one of us has to leave the conversation unexpectedly to change a ripe diaper or to yell at gently ask a certain four year old boy to stop eating the pieces of pasta he finds in the couch cushion.

"If you liked it, then you better put an egg on it."  My breakfast philosophy.

Her articulate response to my asking for ideas for a German vegetable side dish?  "Fuuuuuuuck!  Veg is def not the Germans' strong suit."  After a little marination, she did come up with a fantastic idea that we've both made and loved for years.  Why was it slipping my mind?  I don't know.  That's why I have a sister.

Braised Purple Cabbage - This dish is all great things.  It takes very little active prep time.  And the result is so divine.  The day after dinner club, I ate it for breakfast lunch and dinner.  Reed declared that we must plant purple cabbage so that we could make this all summer long.  It would be tremendous with a side of pork or sausages or as a tangy accent to any and all rich egg dishes, like this quiche.  Please don't wait around for German themed festivities.  I recommend you double this recipe if you have a pot big enough.  It keeps in the fridge for at least a week.  Adapted barely from this recipe.

2 tablespoons oil (most anything works, I used grapeseed)
1/2 small red onion, trimmed and finely chopped
1 large head of purple cabbage, cored and thinly sliced (use the largest knife you have to make this job easier)
1 large Granny Smith apple, peeled and shredded on the large holes of a grater
3 tablespoons apple cider vinegar
1 generous tablespoon of honey
1 teaspoon salt
a scant 1/4 teaspoon of caraway seeds

Heat the oil over medium heat in a large heavy pot or dutch oven.  Add the red onion and sauté until translucent and fragrant, (do not brown) about five minutes.  Add the cabbage, apple, vinegar, honey, salt and caraway seeds.  Turn the heat down to medium low and cover.  Stir every 15 minutes, for an hour or so.

The cabbage should be silky and soft, but still maintain it's individual shape.  We're not making baby food.

Serve warm.  And let the salivating commence.

Lunch @ 226 - Lettuce Boats

Now, these right here, are something you're going to crave. It's an odd combination that my dad has been enthusiastic about since I can remember. Lettuce + Peanut Butter. And, truthfully, when my dad is enthusiastic about any food, one wants to keep their distance. After all he is the sole creator behind the ever popular American cheese, pickled jalepeno, mayonnaise, and peanut butter sandwich. Go over those ingredients again. You didn't misread it. Are you feeling nauseous? Yes, me too. Being in the kitchen with my dad is like being in the kitchen with an enthusiastic six-year-old. More is always more, there is no such thing as a strange combination and most importantly, peanut butter goes on everything.

The man also developed an effective hangover cure involving two slices of Wonder Bread, globs of mayonnaise, crunchy iceberg lettuce and a Yoohoo to sip on. There's a very scientific explanation of what each component contributes to nursing your morning time blahs. It's with great shame that I admit, I've tried it. It's with even greater shame that I admit, it really does work. Somehow.

But, while I near 30, I am less interested in seeking out hangover remedies and as all of you know, more interested in healthy, satisfying EATS. And, I've found it here.

While I was putting this unlikely combination together, I thought of him. Dipping the butter knife into his beloved jar of Peter Pan and smearing it on a slice of bread. Then, smearing the opposing slice with another glob of an offensive condiment, usually mayonnaise. Always with the same knife. Cracking off a few leaves of crunchy lettuce and smooshing them down on one half. Then anointing the only vegetable in sight with some form of spice, either hot sauce or jalepenos. Without question, it's time to go to his cheese drawer where he unwraps the Kraft American slices and smooths two onto the non-lettuce half. After the cheese, he brings the two dressed slices together and presses down. Walking away from the open jars and crumbs on the counter, he places the sandwich quickly on the nearest plate or paper towel. He sits down to watch a golf tournament or saunters to the back porch to finish the newspaper. In my head, he's in his Sunday jeans and a raunchy t-shirt he's had since we were in grade school. Usually, sock feet.

While what we eat is at the opposite end of the spectrum, our love for food and the enjoyment and experience therein align. Just as I do, he saves the mess for later, because the feast is foremost. The crumbs and jars can wait.

We made these last week and have had them three times since. They're perfect for lunchboxes. Or do as we did, and have a picnic. They are both fun to eat and so much more interesting than their taco/sandwich cousin. The crunchy Romaine is the perfect vessel for creamy peanut butter with a sweet kick. We piled up cubed cucumbers which added crunch and shredded carrots for extra texture. Roasted peanuts for some salty substance and of course, cilantro. Because I'm an addict. Since; I've played around with avocado, bean sprouts, mushrooms, bell peppers, and as it turns out, you really can't screw this up, though the original is still my favorite. I've even swapped out almond butter for the peanut butter. Still delicious. I've left out the soy sauce. Still delicious. I've added cubed tofu. Still delicious. It has all the qualities of take-out in a healthy handheld package.

They're pretty and complex enough to serve as an adult snack but fun and tasty enough that kids will love them too. They're BOATS. What's not to love? I've found I love them nearly as much as I love the freckle on this one's forehead. The only one he has.

Lettuce Boats - serves 4
8 Romaine leaves, washed
2 T Sweet Chili Sauce
A few drops of Sriracha (optional)
1 T soy sauce
1/2 cup Natural Peanut Butter (or any nut butter)
Any Combination of coarsely shredded or finely chopped vegetables. As I mentioned above, carrots and cucumber are my favorite.
1/4 cup chopped roasted and salted peanuts
handful of cilantro

Lay out your lettuce leaves on a clean surface of serving platter. Using a fork, stir together the sweet chili sauce, Sriracha (if using), soy sauce, and peanut butter in a small bowl. It should have a pasty consistency.

Smear the Romaine leaves with the peanut butter mixture. Try to smear the whole length of the leaf because the sauce is the flavor of the snack. Evenly distribute your chopped and shredded vegetables on the leaves. Top with peanuts and cilantro leaves. Serve with fruit.

These keep in the fridge for a few hours if you're making them in advance. Just add the peanuts right before you serve. They tend to sog up in the fridge.

Eat 'em like tacos and ENJOY!

Breakfast @ 226 - Dreamy Oats while you Dream

We have a lazy Sunday routine. That's the way I like it. That's the way I designed it. Sunday is not a go-day. Sunday is a stay-day. Stay in your University of Cincinnati sweatpants day. Stay under your grey sheets surrounded by mounds of pillows day. Stay by the brick fireplace day. Stay under the warm brown wool blanket day. Stay snuggled with your peeps day. Stay in and watch football read while your husband watches seemingly endless hours of football day. Stay in and make black bean chili day. Stay in close proximity to readily available coffee day. Stay, like Lisa Loeb. Just don't go, and soak in the absolute coziness that is your home.

When the sky looks like this at almost every hour of the day, you need a stay day.

That's what we do, especially because it is our only day as FOUR. We juggle this crazy schedule of Jason working while I'm home, and the moment that he returns I grab my keys and leave for work. And we're on that merry-go-round from Monday through Saturday. So, not just by coincidence Sunday is our stay day.

The kids come in at about 7am, we let them crawl into bed. I go down and start the coffee and bagels while Jason starts their Sunday morning movie. We've found that it's much easier to leave the TV off throughout the week if they know they have at least one day where they get to watch a movie, without a fight. And, we no longer have a battle about watching television. Everyone knows it's a Sunday morning special, and there are rarely complaints or even requests. It makes movie morning a special event.

Rolling into our bed and getting snug under our comforter. Piling up the pillows while Netflix gears up a movie. This one was last week's flick and everyone loved it. I usually read, Jason usually picks up the house or goes back to sleep and the kids enjoy breakfast in bed and a movie. It really has become a huge treat for them, for everyone.

Adorable mug provided by my adorable sister-in-law. Thanks, Andrea!

Well, yesterday I came across some inspiration via the ever addicting and reliable Pinterest to make our lazy Sundays even more lazy. Could it be? Breakfast could be ready when I was rousted by the excited shouts of a little blonde boy? By the sly smile of a bed-headed little girl? To me, this was very good news. When I got home from work last night at about 11 p.m. I mixed up four ingredients. I was in bed by 11:20.

When we woke were awoken this morning, I went downstairs to brew some coffee like every other Sunday. Except this morning...magic. A warm bowl of pudding-y nourishing breakfast awaited. I stirred in two more ingredients, portioned into bowls and topped with some dried fruit. And, friends, Sunday was off to a very good start. Before my boyfriend Pharrell had even sung the intro song.

Dreamy Oats While you Dream - Ever so Slightly Adapted from This to be vegan and yield more. Because we're some eaters!

3 cups water
1 1/2 cups almond milk
3/4 cup steel cut oats
pinch of salt
1/3 cup almond butter
3-4 T honey (hopefully you have local, we didn't at the time)

Use a 4 cup glass measuring cup and mix up the first four ingredients. Your cup will almost runneth over. Just stir gently and all will be well. Carefully, without spilling like I obviously did, place the measuring cup in the slow cooker and fill a quarter of the way with water. Turn it on low and go pass outwash your face, brush your teeth and go to bed.

In the morning, stir in the remaining ingredients. It takes quite a bit of stirring to get the nut butter to dissolve but it will get there. Divy up into bowls and top with any of the following: dried fruit, nuts, extra drizzle of honey, fresh berries or other chopped fruit, little pour of cold milk...whatever suits you.

Notes: The nuttiness from the almond butter was one of my favorite elements. If you're not into that, any nut butter will work. I imagine any fruit puree would be delicious as well. Think pumpkin puree or apple sauce. A whole bevy of spices would be welcome here too. There was just something about the simplicity of these flavors that I really loved. Also, I'm pleased to announce that I just finished the leftovers while I typed this, reheated in the microwave and they were every bit as good as day one. And if you must know, yes, I lied to my kids this morning and told them it was all gone. Don't judge. I know you've done it with your good dark chocolate or your special flavor of Fage.

Overnight Oats Elsewhere:
Apple Pie Overnight Oats
Oatmeal with Apricots and Buttermilk
Spiced Overnight Oatmeal for a crowd
Overnight Pumpkin Spice Oats

Pomegranate Lime Juice from Trader Joe's. Totally Bomb. Get some.

Lunch @ 226 - Cashew Snack Wraps

Do you have a standard variety of produce in your refrigerator? We do. It involves mushrooms, salad greens, green onions, carrots, broccoli and celery. These are our staples and they are always purchased at the store, regardless of if they are needed in a recipe. It makes me feel safe to have these (sort of on the boring side) vegetables in my crisper. I know I can make dinner, even if these few things are all I have.


A few months ago, I peered into the hydrator as I started to plan lunch. I didn't see much. But, there were carrots, a half eaten cucumber, a few pea shoots and some green tortilla shells, which Reed refers to as Mermaid Food. That's anything green, actually. I had a vision that involved all of these Forgotten Ingredients and I pulled my knife off its magnet, like some sort of armed culinary superhero.



I pulled out the spinach flour tortillas and thinly sliced a seedless cucumber. Then I coarsely shredded some carrots and added some pea shoots. Sometimes I add thinly sliced mushrooms, avocado, green onions, cooked edamame, cold cubes of tofu, finely chopped or shredded broccoli. You get the idea...it's a "whatever wrap." Just think about what you're adding. I try to keep it all in the Asian flavors group, because they are sort of dumbed down Asian snacks. So, you know, no tomatoes. That'd be icky.



After you've added your vegetables, chop a few cashews...like, 1/2 a cup for two wraps. It tastes best with roasted and salted cashews but we're trying to eat more raw nuts so we're slowly training our taste buds to enjoy the buttery texture and flavor of raw cashews wrapped up in these. You use whatever you have. Dump the nuts on top of your piles of vegetables.



A caterer/chef I occasionally work for often proclaims, "the sauce is boss." She's right, really. If you have an average crab cake, people will still rave about it if it is paired with the perfect aioli. So, that's the key for these. Run out to your neighborhood *Trader Joe's and pick up a bottle of Spicy Peanut Vinaigrette dressing. It's indescribably yummy. I will tell you though, if spooning it into my mouth as a soup were socially acceptable, I would do that. Everyday. Drizzle that on top of the contents of your wrap, roll up, toothpick to keep closed and to feel fancy, slice on the diagonal, and serve.



With the same vegetable assortment, I usually make a salad while they're eating their wraps. This one had crunchy romaine, shredded green cabbage, a little red onion, 1/2 an avocado, thinly sliced cucumber, shredded carrot, some leftover edamame, cashews and of course the soup, I mean, salad dressing. It was awesomely filling and so very tasty.

*If you don't have a Trader Joe's, just google something like "Spicy Peanut Vinaigrette recipe" and there are plenty of results. I like to take shortcuts at lunchtime to make my afternoon run a little more smoothly. But, feel free to take the time to make your own sauce. I'm sure it would be tremendous.


"Yo Moms, where'd you get this shit? It's DANK!"

This is Beckett, eating his Mermaid Food, aka Roasted Seaweed Snacks which we both love. But, I've always thought this photo looked like he just received a heaping portion of the Best. Drugs. Ever. Oh, my little stoner.

Lunch @ 226 - Almond Butter, Banana, and Jam Sandwich

Lunch for kids can be tough for healthy eaters. Can I get a Hell Yeah? Time is limited midday, between activities. The typical options are so void of any real ingredients or nutrients I try to steer clear of them entirely. I don't make turkey sandwiches with gobs of condiments and no vegetables, or noodles and orange powder that come from a thin cardboard box, or hot dogs, or little noodle o's swimming in a sea of sugar and red sauce that doesn't deserve to be called tomato. It's not that I didn't eat these things when I was young, it's just that I'm becoming super difficult in my ripe old age. But, I'm sure you know that by now.



I think these things are so heavily relied upon because they take less than five minutes to prepare. Little Susie Loo Who can go read a book and when she flips the last page and starts to complain that she's bored, lunch has already made it to the table. I can appreciate that, and I'm sure you can too.



But, I'm obsessed you see. Totally obsessed with stuffing as much nutrition into my kids as humanly possible. It's kind of a sickness, but it's not going to be cured soon. I told you I was difficult.



I have been collecting my lunch ideas for the past few months, and I can't wait to share them with you. Seriously, my inspiration must come to me midday because some of these ideas kick some serious Chef Boyardee ass. But, I'm going to start this series with a traditional standby. Make it in five minutes, always have the ingredients, I guarantee it going into heavy rotation at your house. The idea comes from the kids' menu at a now (sadly) defunct Vegan eatery at our local farmer's market. We got it for the kids once, and have been making it ever since. Everyone eats it at least once a week and there is never even a crust left on the plate. Oh, and don't think you won't make it for yourself when you need a need snack. I do, ALL the time.




Almond Butter, Apricot and Banana Sandwiches
Get two pieces of your favorite whole wheat or multigrain bread, we're into the sprouted variety. Toast them lightly, my kids hate it when their toast gets too crunchy. Schmear a decent amount of almond butter on one half and another decent schmear of apricot jam goes on the other half. Lastly, thinly slice the banana. the resaurant did it fancy and lengthwise and i thought it was cute, but never do it here. You do whatever time will allow. Place banana slices on peanut butter half and close up the sandwich, give it a gentle smush so it all sticks together. Serve with whatever fruit you have in the house. And try to not eat your kids' lunch. Seriously, they're hungry.