County Fair honors all military - Mountain Mail News
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Page 10 • August 25, 2011 • <strong>Mountain</strong> <strong>Mail</strong> • mountainmailnews.com<br />
Rockin’ the Brown Bag: School Lunch Improv(ed)<br />
By Nancy Newberry<br />
School’s in, the routine is set, and lunch is already boring.<br />
Adventurous kids everywhere are rolling their eyes at<br />
the sandwich, apple, and cookie routine (except for the cookie,<br />
of course). But it isn’t hard to rock the lunch bag, and still<br />
pack a healthy lunch that stokes a lot of energy. The extras<br />
require very little effort, and not much cash. Our mantra is<br />
that the least healthy and most expensive lunch is the one<br />
that comes home smushed in the bottom<br />
of the backpack.<br />
First, master the basics. A good lunch<br />
needs a few things: a couple ounces of<br />
meat, cheese, eggs or beans for protein;<br />
bread or something like it for energy; fruit<br />
and vegetables for fiber and vitamins;<br />
something to drink; and something to<br />
love. Lunch needs to be easy to eat: most<br />
school lunchtimes are as short as 20 minutes.<br />
The sandwich is a staple because it’s<br />
convenient. Add variety by deconstructing<br />
the sandwich. Instead of bread, use<br />
crackers, a bagel, a seeded roll, or a tortilla.<br />
Tear the sandwich down completely:<br />
roll up ham slices, or cut cheese<br />
chunks; pack hummus, pepper and celery<br />
sticks, and mini pita. A good lunch<br />
hint: everything mini is more fun.<br />
Make it easy on yourself with a little<br />
planning ahead. Stockpile good condiments:<br />
tangy mustard, a sharp sweet<br />
pickle, or an intensely fruity homemade<br />
jam can completely change the picture.<br />
Stockpile sm<strong>all</strong> sweets. Make batches of<br />
cookies when it’s convenient, and store<br />
them in the freezer (labeled as “liver scraps for Buster” if<br />
necessary). Buy flats of milk or juice boxes.<br />
When you cook for the week, cook for lunch leftovers, too.<br />
A few extra noodles become a pasta salad just by adding<br />
dressing and chopped vegetables. Extra potatoes, beans,<br />
and even last night’s Chicken Caesar salad can make a stunning<br />
wrap. Extra chicken <strong>all</strong>ows you to whip up a quick<br />
chicken salad; pack it on a seeded roll. Sunday’s breakfast<br />
bacon plus some avocado, tomato, and lettuce becomes<br />
Monday’s California BLAT. Many dinner foods are just as<br />
good eaten cold as hot: think of quiche or a meatb<strong>all</strong> sammy.<br />
Replace that smashed banana or bruised apple with a<br />
fruit salad. This means nothing more than cutting up a few<br />
pieces of fruit, and squeezing a lemon and a little honey over<br />
Fruit, hummus and pita make for a healthy school time meal.<br />
the top, to keep the fruit from browning and to add a little<br />
sweetness. When fruit salad gets tired, change the combination,<br />
choosing fruit in season. For early f<strong>all</strong>, mix peach and<br />
mango with a sliced strawberry. For late f<strong>all</strong>, chop an apple<br />
with raisins, nuts, and add a little cinnamon. In winter, mix<br />
citrus with pistachios. Tiny containers and snack-size zipper<br />
bags make this easy for you, and easy for kids to eat.<br />
Often people worry about whether lunches are perishable<br />
or not. Most guidelines now say that anything eaten within<br />
4 hours of coming out of a refrigerator will be fine. You can<br />
hedge your bets by freezing that juice box or cup of applesauce,<br />
but unless the gap between packing and eating is<br />
long, you can stop worrying. Spend your parental energy<br />
packing a love note or a fun sticker in the<br />
bag instead.<br />
Improvise. Be creative. Be bold. Get<br />
the kids to play “What’s in your refrigerator”<br />
and plan with you if you have the<br />
energy. But don’t be boring.<br />
Fast Fruit Salad<br />
Serves 2<br />
1 cup cut fresh fruit in season, any kind<br />
(strawberries, mango, peach; pluot, peach,<br />
cantaloupe; apple, pear; orange, banana,<br />
pear)<br />
1 teaspoon honey<br />
½ teaspoon lemon juice<br />
Stir together the fruit, honey, and lemon<br />
juice. Pack into 2 sm<strong>all</strong> containers.<br />
California BLAT<br />
Serves 1<br />
2 teaspoon mayonnaise<br />
1 spinach tortilla<br />
1 spear Romaine lettuce<br />
2 slices tomato<br />
2 slices crisp cooked bacon<br />
3 slices avocado<br />
Spread mayonnaise down the center third of tortilla.<br />
Place lettuce, tomato, bacon and avocado over mayonnaise.<br />
Fold up bottom third of tortilla, and tightly wrap sides, leaving<br />
top open.<br />
Photo courtesy of Nancy Newberry<br />
each month in the<br />
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