Lunchbox Sushi

Are you trying to get creative when it comes to school lunch? I have a fun idea: this recipe for Lunchbox Sushi. This sandwich recipe is very easy, healthy, fresh and kids love it. If your children like sushi or are interested in wrap sandwiches, try this recipe.

In honor of the popular demand for sandwiches and back to school, I am thrilled to share this recipe. If you’re looking for more sandwich recipes, I plenty in my first cookbook, “400 Best Sandwiches: From Classics & Burgers to Wraps & Condiments”.

Lunchbox Sushi

Prep: 20 minutes

Yield: 4 to 6 servings

Ingredients

1 teaspoon wasabi powder
2 tablespoons low-sodium soy sauce
2 cups cooked sushi short-grain rice, cooled
2 tablespoons chopped green onions
1 teaspoon reduced-fat mayonnaise
1/8 teaspoon crushed red pepper flakes
6 (10-inch) white or whole wheat tortillas
6 sheets nori
11/2 pounds cooked and peeled shrimp, chopped
1 cup chopped avocado
1 cup finely chopped cucumber
1/3 cup low-sodium soy sauce

Preparation
1. In a small bowl, combine wasbabi and 1 teaspoon water. Add 2 tablespoons sauce and mixing well.
2. In a medium bowl, combine rie, wasabi mixture, green onions, mayonnaise and red pepper flakes.
3. Line each tortilla with nori. Arrange rice mixture equally in center of each wrap. Add shrimp, avocado and cucumber. Fold both ends over filling. Roll up and serve with soy sauce.
This recipe is from my book “400 Best Sandwich Recipes: From Classics & Burgers to Wraps & Condiments” 2011 by Robert Rose Inc. Reprinted with permission and photo credit by Colin Erricson.

Quinoa Tabbouleh Wraps

If you like tabbouleh, you’ll be a fan of these Quinoa Tabbouleh Wraps. Quinoa (KEEN-wah) is a tiny grain, often called “super grain” because it’s rich in so many nutrients, particular protein and all nine essential amino acids. The most common color of quinoa is white, which is what I used in this recipe. If you’re looking for other options, red quinoa has a richer taste. Black quinoa has an early flavor. Rainbow quinoa is a mixture of red, white and black.

Usually tabbouleh seems time consuming to prepare, but this recipe only takes 35 minutes from start to finish. Start with cooked quinoa and add tomatoes, cucumber, bell peppers, fresh parsley, green onions,  fresh lemon juice, good olive oil, black pepper and stir. It is that easy. This recipe is perfect for a healthy lunch or light dinner. It can also be completely gluten-free, using gluten-free tortilla wraps.

Feel free to half this recipe if you only are serving two people. If you make the entire recipe, the quinoa mixture is great as a healthy side. I like to eat one wrap and spoon the rest over mixed greens. Enjoy and have a great rest of your week! Alison

Excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved: Not to be reprinted without publisher permission.

 

Huevos Rancheros Wraps

Start your Cinco De Mayo off on the right foot today with a healthy and easy morning breakfast. My Huevos Rancheros Wraps are loaded with protein, vegetables and carbohydrates. This recipe is great for the kids and adults, with only 15 minutes of preparation time.

When I worked on my first cookbook 400 Best Sandwich Recipes, I wanted to the first chapter of the book to be a breakfast chapter. This was in 2011, when breakfast sandwiches were not very popular. I have twenty breakfast recipes in the breakfast chapter, and my publisher continues to tell me how much foresight I had. Nine years later, I’m still making these Huevos Rancheros Wraps.

Feel free to add or subtract ingredients from this recipe to make this your own. For example, substitute thawed frozen edamame beans for the black beans. Add corn and substitute Monterey Jack cheese for the cheddar cheese. If you don’t like black olives or onions, remove them. If you want to add additional protein, top these wraps off with plain nonfat Greek yogurt. I hope you enjoy this recipe. Have a great Tuesday and week ahead!

This recipe is from my book 400 Best Sandwich Recipes by Alison Lewis © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.

 

Banana Honey Muffins

Banana Honey MuffinsIf you’re wondering what to do with leftover bananas, these Banana Honey Muffins are for you. At my house, we go through bananas like monkeys, but my neighborhood grocery store often packages overripe bananas and marks them way down. I typically freeze them for smoothies or smoothie bowls, or often make my famous One Bowl Banana Bread recipe (which is made with nonfat Greek yogurt). My husband found a recipe for Honey Banana Muffins so he and my daughter made these yesterday. They are not too sweet, light and fluffy, and they make a wonderful morning or afternoon snack or light breakfast idea with a cup of coffee. My husband likes them drizzled with honey over the top 🙂

Bananas are naturally fat and cholesterol free. Bananas well known for their high potassium content, with over 400 mg potassium in a single medium-size banana (this is great for muscle function and providing a healthy balance of fluids in the body). Bananas are also easy to digest and a good source of vitamin C, fiber and B6 vitamins.  Did you know you can use mashed bananas as a substitute for some or all of the butter or oil when making cookies or some baked goods? This recipe is going to be a keeper when school starts, so enjoy!

Banana Honey Muffins

Banana Granola Recipe

Banana Granola via @alisonlewis

We have been making granola again, and my daughter, Leigh, found a Banana Granola recipe on Pinterest which I adapted, and it was a huge hit! Use this granola in your Greek yogurt, smoothies, to top smoothie bowls, or eat as a snack or dessert. It has a great taste and is so easy for words.

Healthy Banana Nut Muffins

Healthy Banana Nut Muffins via @alisonlewis

If you read my blog on a regular basis, you can tell that we have been into making muffins lately at my house. Over the weekend my daughter, Leigh and I made these Healthy Banana Nut Muffins for the week for breakfast, lunches and afternoon snacks. We made regular size and mini muffins so the directions for the different baking times are below. These are really light and filled with flavor, and you won’t even believe they are whole wheat. No mixer is needed, so these are so easy and fun to make with the kids. If you make mini muffins, each muffin has 140 calories, 2.2 grams of fat, 26 grams of carbohydrates and 3.7 grams of protein per serving, so enjoy!

Mini Pumpkin Muffins with Greek Yogurt

Mini Pumpkin Muffins with Greek Yogurt

Who is ready for fall? I know that I am, and I was in the kitchen today working on some pumpkin recipes. I had some leftover pumpkin so I made these Mini Pumpkin Muffins with Greek Yogurt. These are so easy and require no mixer. They make a great on-the-go breakfast treat, after school snack, desert, or healthy addition to your lunchbox. I cut the butter in half and used nonfat Greek yogurt which adds protein, no fat and creates a moist center, so enjoy!

Slow Cooker Spinach and Artichoke Dip

Crockpot Spinach and Artichoke Dip

Now that school is starting back, having a slow cooker is a handy appliance that can be a  lifesaver. Author, Judith Finlayson shares how to create 175 different recipes in her latest book “175 Essential Slow Cooker Classics” and how easy and convenient it is. You’ll find recipes for everyday favorites to elegant entertaining as well as an array of vegetarian dishes, tips, techniques and photographs. I love this recipe for Spinach and Artichoke Dip. What a simple, brilliant recipe idea! Judith offers great tips in her cookbook. If you prefer a smoother dip, place the artichokes and spinach in a food processor, in separate batches, and pulse until desired degree of fineness is achieved. Then combine with remaining ingredients inc the slow cooker stoneware.

This recipe is fabulous for an appetizer for busy school nights, tailgating, football parties, Labor Day and more. Enjoy and be sure to check out this book at the link here.

FinalEssentialSCCover

 

Apple Snack Mix

apple snack mix

Are you looking for something new for an afternoon snack mix? Or how about a healthy snack your kids can take to school? This Apple Snack Mix recipe has all of my favorite ingredients, and it’s made with freshly homemade dried apples. This snack recipe has been my go-to back to school snack for the kids. This would also make a great holiday gift idea, holiday open house snack. or fun idea for holiday school parties. For the apples, you can use almost any type such as Honeycrisp, pink lady or Braeburn or Granny Smith.

Pineapple Mango Smoothie Recipe

Mango-Pineapple Smoothie

School is back in full swing…already!  No matter what age your kids are (mine are 13, 15 and 17), school mornings can be hectic. I needed a healthy back-to-school breakfast recipe, so I came up with this Pineapple Mango Smoothie recipe. This recipe starts with frozen fruits from Dole which make this smoothie recipe quick and simple (no chopping, no washing, and there is also no need to use ice). It has vitamins and minerals as well as protein which will help keep your kids fuller longer throughout the morning. Frozen fruits are picked at their peak of freshness, from the moment they are harvested so they are just as healthy as fresh. They are a great value and portioned which makes them great for snacking and quick recipes (and less waste). Feel free to add your favorite frozen fruits to make something new for breakfast, an afternoon snack or dessert. For more recipes using frozen foods, fruits and vegetables see Easy Home Meals.