When I learned that theme of this month’s Go Ahead Honey, It’s Gluten Free event was “Ideas for Packing a Healthy School Lunch,” I’ll admit that I was a bit stumped at first.
I’m not a mother (or a nanny), so I don’t have a whole lot of experience cooking for kids. But I have been a kid myself. So with pen and paper in hand, I sat down at my desk recently and began writing out all of my favorite foods as a kid. The list was long, let me tell you!
Peanut butter and honey sandwiches…”Ants on a Log”…applesauce with cinnamon…turkey and vegetable roll-ups…smoked salmon roulades with cream cheese and cucumbers…
In third grade, school lunches changed for me. After a few years in public school, my family decided to try homeschooling for a while given some life circumstances at the time. After just one year, we fell in love with learning at home. I remained a happy homeschooled student all the way through my senior year of high school.
Being home during the lunch hour was wonderful. My mom often prepared a mid-day meal for my sister and I when I was younger, but with age my interest in cooking grew. Before long I was whipping up recipes of my own for lunch. I guess from early on the kitchen has always been my favorite kind of classroom.
Like most kids, I loved dippable lunches. Apples in almond butter, carrots in guacamole, and crackers in hummus. Dipping is an interactive way to engage with your food, not to mention a very versatile one. Even as I’ve grown up, I’ve never lost my love of the dippable lunch.
This sundried tomato hummus is a winner for both kids and adults alike. Packed with fiber and protein from the chickpeas, it’s also slightly sweet (always a plus with kids!) from the sundried tomatoes. It packs well, making it great for road trips and on-the-go snacks in addition to school lunches.
Ali of Whole Life Nutrition is hosting this month’s recipe round-up, so be sure to stop by her blog at the end of the month for all of the healthy school lunch ideas!
Find more nutritious gluten-free recipes at Slightly Indulgent Tuesday.
Sweet Sundried Tomato Hummus
1/4 cup (packed) dry-packed sundried tomatoes
1 (15 ounce) can chickpeas, rinsed and drained
1 tsp. ground cumin
1 clove garlic
2 tbs. lemon juice
Big pinch of salt
1 heaping tbs. tahini (sesame seed paste)
2 tbs. olive oil
1/4 cup water
In a small pot bring tomatoes and enough water to cover them to a boil. Remove from heat and allow the tomatoes to rehydrate for 5-10 minutes. Drain and place in the bowl of a food processor fitted with the S-blade.
Add remaining ingredients to food processor. Process until hummus is smooth and sundried tomatoes are reduced to small red flecks. Taste and add more salt or cumin if desired.
Refrigerate for up to 3 days.
“Cents”-able and Savory Series Reminder…
Have you been following my budget-friendly meal series over the past few weeks, “Cents”-able and Savory? If not, I encourage you to check out week one’s recipe for Five-Minute BBQ Sauce and last week’s post featuring Twice-Baked Acorn Squash with Beef and Vegetable Filling. Both recipes are highly kid-friendly, but adults will rave too!
Be sure to stop by this Friday for week three of the series. The talented Alta, voice behind Tasty Eats at Home, will be sharing an incredible wallet-friendly recipe along with tips for saving money on weekly groceries. Don’t miss it!