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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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