To my surprise, our system has worked! The kids look forward to their lunch and their friends say it smells delicious.
Each lunch is hot and consists of beef, chicken, or salmon, along with vegetables. I purchased stainless steel thermoses from Life Without Plastic. I fill each thermos with boiling water and let heat for a minimum of 15 minutes before filling.
Favorite meals include chicken and pepper stir-fry, salmon stir-fry, and beef "burritos," substituting lettuce for the tortilla.
Snacks consist of kale chips, beef jerky, or dried apple slices, all made in our dehydrator. I pack them in Ziploc bags lined with parchment paper. Here is the kale chip recipe:
Blend in food processor or high-powered blender:
- 1 red pepper
- 2 cloves garlic
- 1/2 onion
- Beet greens, carrot greens, or any greens of choice (a couple of handfuls)
- 1 tsp. cayenne pepper
Add a small amount of water if needed to make a nice "paste" or "sauce."
Rinse approximately 8 cups of fresh kale. Gently tear off kale from stems and place in large bowl. Pour oil of choice (see below) into bowl and toss until kale leaves are coated. Add salt to taste (I use approx. 1 tablespoon). Mix. Add "paste" and mix with hands. If using a dehydrator, place kale on trays and dehydrate at 110 degrees for 4-12 hours. This can also be done in an oven at 200 degrees for 2 hours.
Suggested oils:
- Olive oil (olive oil must be heated at less than 250 degrees to avoid toxicity.)
- Expeller-pressed coconut oil (no coconut flavor)
- Avocado oil
Store kale chips in glass jars until ready to pack.
I also keep several treats (ginger flaxseed crackers, energy bars, dehydrated strawberries) at school for the kids to have as an alternative when birthday treats are passed.
Toxic Talk Alert! On Tuesday, September 20, I will be talking about all-natural personal care on the Chris Fabry Live! broadcast on Moody Radio. Tune in live at 2:00 p.m. Central time or listen via stream or podcast by clicking here.
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