02 Oct Happy 1st Year to Flux Nourishment and Two Kid Friendly Lunch Box Salads
On Wednesday, I will be representing at the SmartWomen Expo and Luncheon! I’m really excited for our first true engagement with the community, and all of the resources we are rolling out in the coming year! I have officially been coaching for one year this month! Looking back on the last year, all the things I have learned, and ALL THE WOMEN who I have had the opportunity to work with, fills me with tremendous gratitude. One of the foundational aspects of health coaching that I appreciate the most, is how people are able to sustain the changes they make! In a short year I have watched a tribe of Flux Nourishment, plant eating women blossom!
In the last year there are reoccurring hurdles that women have expressed needing resources to overcome. One of these is packing lunches for littles. In my opinion it has less to do with a need for education, and more to do with doubt that their child will eat what is packed. It is amazing how our preconceptions of what you expect your child to do, often shape the actual outcome. Children are not born knowing that they are “supposed to be” adverse to vegetables! When preparing meals for small (and older) children, expect them to try it and like it! Allow them to surprise you, and for heavens sake, don’t make a big deal over it! Eating vegetables should be the expectation!
The first salad is suited best for a warm day, but it can also be made in the dead of winter, if you’re craving for a taste of summer. If you are serving to children, leave out the jalapeños and cayenne. The second salad is a perfect pot-luck option and is ALWAYS a crowd pleaser! Do not be shy about swapping out vegetables that are seasonal to you! I have used spinach instead of kale, and added roasted butternut squash instead of bell peppers. The lemon tahini dressing is shockingly versatile, and I suggest it as a healthy swap to ranch dressing. If you are packing it into a PlanetBox, pack it into the largest container with a lid. Allow it to cool before you pack up the lunch box.
ZESTY PICNIC SALAD
- 1. 2 1⁄2 cup cooked black eyed peas
- 2. 2 cups cooked quinoa
- 3. 2 cups thinly sliced celery
- 4. 1 3⁄4 cup organic cooked sweet corn
- 5. 1 cup diced red bell pepper
- 6. 1⁄2 cup chopped cilantro
- 7. optional, minced jalapeno without seeds
- 8. 1/3 cup chopped green onions
- 1⁄4 cup apple cider vinegar
- 1 teaspoon cumin
- 1 1⁄2 teaspoon Oh She Glows 10 spice blend (cayenne optional)
- 3 cloves of garlic, minced
- 1 tablespoon maple syrup or honey
- 1 teaspoon black pepper
- Combine all the salad ingredients in a large bowl
- To make the dressing, whisk together all the dressing ingredients.
- Toss the salad with the dressing until well combined. It is really best after it has sat a bit in the fridge, but is still good eaten right away!
WARM LENTIL SALAD WITH LEMON TAHINI DRESSING
- 1 cup uncooked French green lentils
- 1 cup, cooked short grain brown rice
- Splash of vegetable broth or water
- 1⁄2 red onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped (or whatever vegetable you like!)
- 3 cups kale, roughly chopped
- 1⁄2 cup fresh parsley, minced
- sea salt
- chopped green onion and lemon zest to garnish
LEMON TAHINI DRESSING:
- 2 large garlic cloves
- 1⁄2 cup fresh lemon juice
- 1⁄4 cup tahini
- 4 tablespoon nutritional yeast
- 3 tablespoon extra virgin olive oil
- 1⁄2 teaspoon sea salt
- Rinse and drain the lentils. Add to a medium pot and cover with a couple inches of water. Increase heat to high and bring to a boil. Immediately reduce the heat to low, simmer, uncovered for 15-20 minutes. They should be tender, but not mushy. This type of lentil holds its shape better than regular green or brown lentils
- Prepare the lemon tahini dressing. Mince the garlic in a food processor. Add the rest of the ingredients and process until smooth. Set aside.
- In a large skillet or pot, add a splash of vegetable broth, onion, and garlic, along with a pinch of salt. Stir and saute over medium heat for 3-5 minutes, until the onion is softened.
- Stir in the chopped red pepper and saute for another 7-8 minutes.
- Add the kale and lentils and stir to combine. Just until the kale is wilted. Remove the pot from the heat.
- Spoon the lentil mixture over top rice or a bed of greens. Drizzle the lemon tahini over the salad, serve with chopped green onions, and lemon zest. You can also eat the lentil mixture on crackers or toast!
Check out these ADORABLE cards my friend Ashley of The Paper Designery in Belmont, NC made to give away at the SmartWomen Expo!!!