Something you should know about me…
I love packing lunches!
It started at a very early age for me. My mom was big into homemade lunches, so we grew up believing that’s all there was.
By the time I was 7 I was coming home from school everyday and making my lunch for the following day at school.
Nothing has changed, in fact I think I like lunch packing even more now.
My favorite lunch items:
- Sliced apples with a splash of lemon juice and a dash of cinnamon – I splash them with lemon so they don’t go brown overnight
- Lemon LARABAR cut up into small pieces and mixed with granola – don’t knock it till you try it my friends
- Spinach salad with tomatoes, pumpkin seeds, avocado, olive oil, and 2 hard boiled eggs
- Millet with ground bison, sauteed veggies, and coconut oil
- This [with granola and extra almond milk]
- Bison burger patty wrapped in Swiss chard
- BIG bowl of steamed veggies with hummus and pumpkin seeds on top
My favorite lunch item this week are these Apple Fiber Bars. They’re a perfect pick me up snack, or a great addition to yogurt as I just found out this morning.
In other news, Chelsey is giving away the real food diet cookbook, check it out!
- ¾ cup quinoa flakes
- ¾ cup sorghum flour
- ¼ cup brown rice flour
- 3 tablespoon ground flax seed
- 3 tablespoon hemp seeds
- ½ teaspoon baking soda
- ¼ teaspoon himalayan rock salt
- 2 apple, diced – do not peel!
- ½ cup apple juice
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 8 medjool dates, pitted and diced
- ¼ cup coconut oil, melted
- 2 tablespoon apple butter or 1 tablespoon apple sauce
- 3 tablespoon sunflower seed butter or 3 tablespoon sunflower seeds ground fine
- 1 teaspoon pure vanilla extract
- Preheat oven to 350F and line a cookie sheet with parchment paper or a silicon baking mat.
- Place diced apples, apple juice, lemon juice, and cinnamon in a small sauce pan. Cover and cook on medium-low heat for 5-10 minutes. Set aside to cool.
- Meanwhile, combine quinoa flakes, sorghum flour, rice flour, flax seed, hemp seeds, baking soda, and salt in a large bowl. Whisk until combined.
- In a blender, process half of the apple mixture [reserve the other half] with dates, coconut oil, apple butter, sunflower seed butter and vanilla extract.
- Add processed mixture and reserved apples to the large flour bowl, and mix until combined.
- Scoop ¼ cup of mix at a time into your hand and shape into small bars – about 1 inch in width and 2-3 inches in length.
- Place on prepared cookie sheet and bake for 30-35 minutes [mine took 31 minutes] or until golden.
View Nutritional Information (once on page scroll down)
Nutrition stats: calories 215; fat 7g; saturated fat 5g; dietary fiber 5g; sugars 10g; protein 5g
Do you make your own lunches?
If so, what’s for lunch today?
If not, pretend you have a homemade lunch. What’s in it?