Can you believe it’s Friday already?! This week went pretty quickly, probably because I’m on Spring break and it always goes by too fast!
Don’t forget to enter my Super Fruits Giveaway, if you haven’t already!
Here’s your weekly dose of lunchtime cuteness:
And then check this out…a solar powered lunchbox!!! Amazing.
If you’re new to Lindsay’s Lunchbox, it’s a weekly feature on my blog where I post a few healthy lunch ideas. In addition, I ask readers to send me pics of things they ate for lunch this week. I compile them all into these posts, thus providing everyone reading with a one-stop shop for lunchtime inspiration! Did you eat something great for lunch this week? Next time, snap a picture and email it to me at email@example.com
Now on to the food! Here are this week’s ideas:
1. Whole Wheat Cinnamon Raisin Oatmeal Pancakes
I know I’ve suggested pancakes before but these are OATMEAL pancakes. Clearly different. This week I found myself craving oatmeal pancakes, which is a little strange because I’m not sure I’ve ever even had oatmeal pancakes before! Perhaps it has something to do with the 10 lbs of oats I bought from Costco! Anyways, I did a little searching and came upon this recipe and made a few modifications. I used 1/2 c plain Greek yogurt, 1/2 c Skim milk, 3/4 white whole wheat flour, 3/4 c oats, 1/4 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon, and 2 Tbsp honey. The batter made about 10 pancakes which gave me enough for two lunches! I topped them with a sliced banana, more Greek yogurt for extra protein and added raisins to half of them because I love oatmeal raisin cookies 🙂 They turned out great. Chewy and hearty but still fluffy! AND they kept me full for 4 hours…pretty much unheard of for me!
2. Banana Graham Soft Serve
Remember when I first tried this banana soft serve? Well I’ve been meaning to make more since then, but I can’t seem to stop using my bananas in baked goods! Then I read Sarah’s post on Banana Graham Peanut Butter and I became obsessed with the idea of combining bananas and graham crackers! All I did was freeze two bananas, turn them into soft serve and then added two graham crackers. Last second, I mixed in some chocolate chips. Heaven. If you’re feeling bold, add some peanut butter like Sarah did! This would be delightful to pack for lunch. Just move it from the freezer to your lunchbox in the morning and it should be just melty enough to eat by lunch time!
3. Fruit Chips
A fun way to change up your fruit intake. Several months ago I made Apple Chips which were delicious!
This week I tried banana chips. I had one banana left so I sliced it thin, spread the slices on a baking sheet, squirted them with lemon juice and baked them for 2 hours (flipping every 1/2 hour) at 170 degrees F. That’s as low as my oven goes but I think any temp between 150 and 200 degrees would work. Slice thin, but not too thin, or it will be hard to flip them. As they cool, they will harden into crunchy chips…perfect for snacking on alone or tossing in your trail mix!
Mine got a little brown because I was too lazy to put the lemon juice on both sides 🙂 But still tasty!
Sarah @ The Pajama Chef sent me a picture of her Black Bean & Corn Quinoa Salad!
She said, “Black Bean & Corn Quinoa Salad is a dish I created–it’s a mix of black beans, corn, and red quinoa served in a Mexican-inspired dressing made with a lime, cilantro, and red chili flakes. I love it because it’s very flavorful and versatile, and can be enjoyed hot or cold, by itself or over baby greens/spinach. I haven’t tried it as a wrap but if some of the liquid was drained, I bet it would be yummy that way too. I’m really looking forward to adding to this salad with farmer’s market veggies this summer!”
Both look crazy delicious in my opinion!! Thanks ladies 🙂
Remember, if you’re eating something healthy and delicious for lunch, snap a pic and send it to me to be included in next week’s post.
To see previous posts in this series, click the recipe tab at the top of the page and scroll all the way down to the bottom!