Thinking Outside the Lunchbox

by WBM Staff

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DAIRY-FREE LUNCH

Ryanna Battiste, GRUB

 

SUPER FOODS PICK ME UP

Kristin Brown, Fresh Start by the Sea

 

Salads in a Jar

Chef Andrew Cushing, Dockside

 

Gluten-Free Lunch

Sonia Kennedy, Nutrition in Motion

 

Back-to-School Bento Box

Robin Riggs, dōTERRA Essential Oils

 

Protein-Packed Lunch

Chef Jeff Hayes, Havana s

 

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Dairy-Free Lunch

Ryanna Battiste, GRUB

 

This nourishing lunch was prepared in GRUB s Wrightsville Avenue kitchen by food coach Ryanna Battiste. The fare is dairy free and also meets the requirements for gluten free, paleo and pescatarian eating plans with most local ingredients sourced from Tidal Creek Co-Op.

 

Avocado Tuna in Lettuce Wraps

Ingredients

1 ripe avocado

1 can of solid white Albacore tuna

Finely chopped celery

Diced red onion

Dijon mustard

Lemon or lime juice

Extra virgin olive oil

Sea salt and black pepper, to taste

Torn romaine lettuce leaves

Optional additions: chopped apples, grapes, shredded carrots, finely chopped fermented dill pickles and a splash of pickle juice, kalamata olives, fresh cilantro, parsley.

Directions

Mash avocado into bowl, add tuna and combine well. Add remaining ingredients and stir until combined. Moisten with olive oil, or extra avocado if needed. Pile into torn romaine lettuce leaves to make boats.

Quick Local Summer Salad

Ingredients

Cherry tomatoes

Cucumber, chopped 

Basil, torn into pieces

Extra virgin olive oil to coat

Splash of apple cider vinegar

Sea salt and black pepper, to taste

Optional additions: chopped garlic, red onion

Directions

Combine ingredients and toss.

 

Raw Almonds

Local Blueberries

 

Resources

Bento-ware Laptop Lunches  Men s Black/Blue Dual Kit with reusable  flatware

Lifefactory Glass Flip Top Bottiglia, courtesy of Tidal Creek Co-op

 

Super Foods Pick Me Up

Kristin Brown, Fresh Start by the Sea

An array of super food snacks prepared by health coach Kristin Brown of Fresh Start by the Sea is packed with nutrients. Whether you choose to snack mid-morning or mid-afternoon, these pick-me-ups will energize you. 

Peanut Butter and Raisin Apple Sandwich

Ingredients

Apple

Peanut Butter

Raisins

Cinnamon

Directions

Core and slice the apple into four to six rounds. (If you don t have an apple corer, you can slice the apple first and then cut out the centers with a small cookie cutter or knife.) Spread peanut butter on the apple slices and sprinkle with raisins and cinnamon.

 

Avocado with Boiled Egg

Ingredients

Hard boiled egg

Avocado

Salt, cayenne pepper and crushed red pepper flakes, to taste

Directions

Boil egg and peel. Slice avocado in half and remove pit. Slice egg and avocado into cubes or bite-sized pieces. Place in bowl. Sprinkle salt, cayenne and crushed red pepper flakes on top.

 

Trail Mix

Ingredients

2 ounces walnuts

2 ounces almonds

1 ounce dried cranberries

Almond Joy Energy Bites

Ingredients

12 ounces (about 2 cups, loosely packed) Medjool dates

2 cups raw almonds

1/2 cup shredded coconut

1/2 cup unsweetened cocoa powder

1 tbsp coconut oil

1 tbsp vanilla extract

Directions

Add dates and remaining ingredients to a food processor. Pulse a few times to combine, then use a rubber spatula to scrape the sides of the bowl. Blend for about 3 minutes, or until the mixture has moved past the crumbly stage and begins to clump and stick to the sides of the food processor. Use a spoon or small cookie scoop to measure out a tablespoon of dough (or your desired size) and roll it into a ball.  Store the energy bites in an airtight container for up to two weeks. Makes about 40 balls.

Hummus Red Pepper Veggie Bowls

Ingredients

Red bell pepper

Carrots

Cucumbers

Garlic hummus

Directions

Slice red pepper in half and remove seeds. Spread garlic hummus inside red pepper halves. Slice carrots and cucumbers into long thin strips. Place on top of hummus.

Resources

Bento-ware Laptop Lunches  Sweet Birds Kit with reusable flatware

 

Salads in a Jar

Chef Andrew Cushing, Dockside

With an admitted fetish for glass jars, Andrew Cushing reinvents salad to go with a new twist on Korean kimchi, below, and the classic American pasta salad, left.

kimchi

A traditional fermented Korean side dish made of vegetables with a variety of seasonings, kimchi is often described as sour and spicy. In the traditional preparation it is often allowed to ferment underground in jars for months.

Ingredients

Veggies

3/4-1 cup green cabbage, finely shredded

5 Roma tomatoes, halved

1 small or 1/2 large cucumber, peeled and sliced

1/2 bell pepper, sliced

1/4 red onion, sliced

1 fresh jalapeno, thinly sliced

2 stalks green onion, sliced

1/2 cup fresh cilantro

Dressing

1 lemon, juiced

1/2 cup apple cider vinegar

1/2 tsp ground ginger

1/2 tsp red pepper flake

1/2 tsp granulated garlic

1 tsp sesame seed

1 tsp white sugar

1 tbsp water

1/2 tsp soy sauce

1/2 tsp sirachi

Pinch salt and pepper

Directions

Drizzle dressing in the bottom of the jar. Layer ingredients beginning with shredded cabbage and ending with fresh cilantro. Refrigerate to marinate. When ready to serve, unscrew jar lid and invert into bowl.

 

Chicken Pasta Salad

Ingredients

6 Roma tomatoes, quartered

1 small or 1/2 whole cucumber, peeled then diced

1/2 bell pepper, chopped rough

1/4 red onion, chopped rough

1 cup pasta, cooked, rinsed

5 ounces chicken breast, grilled then pulled

1/2-1 cup white cheddar cheese, cubed

1 cup Italian dressing

Directions

Drizzle a favorite Italian dressing into the bottom of the jar. Layer ingredients beginning with quartered tomatoes and ending with cubed cheese. Refrigerate to marinate. When ready to serve, unscrew jar lid and invert into bowl.

Resources

Scout Baja Doggie Bags, courtesy of Polka Dot Palm

 

Gluten-Free Lunch

Sonia Kennedy, Nutrition in Motion

Prepared by registered dietitian Sonia Kennedy, organic ingredients and whole foods are the backbone of this clean lunch on the go.

Mozzarella Olive Salad

Ingredients

1 ounce mozzarella, cubed

1/4 cup organic grape tomatoes

10 green olives

Directions

Cube mozzarella into 1/2 inch pieces. Wash grape tomatoes. Drain olives. Combine all three together in a dish.  Add balsamic vinegar if desired.

 

Mixed Fruit Salad

Ingredients

1 small organic apple

1/8 cup blueberries

1/8 cup strawberries, sliced

Directions

Wash apple. Slice into small half moons. Rub each slice of apple with a wedge of lemon to prevent browning. Wash blueberries. Ensure they dry completely for better quality and longer shelf life. Wash and slice strawberries. Combine all three fruits in a dish.

Turkey Cucumber Roll

Ingredients

Organic cucumber

2 ounces organic turkey breast

1 ounce organic Swiss cheese

Directions

Wash cucumber. Use a peeler to make 1/2 inch stripes around the entire cucumber. Slice cucumber lengthwise. Scoop seeds out with a measuring spoon or melon scooper. Lay thin slice (1/2 ounce) mozzarella flat with 1 ounce turkey. Roll slices into a tight roll.  Repeat for the other 1/2 ounce of Swiss and 1 ounce turkey. The two meat and cheese roll ups will fit into the trench made in the cucumber. Place the other half of the cucumber on top to make a gluten-free sandwich.

Resources

Thirty-one Chill-icious! Thermal Turquoise Quilted Chevron Backpack

 

Back-to-School Bento Box

Robin Riggs, dōTERRA Essential Oils

Robin Riggs researched a bento-style lunch boxes for daughter Ella who is starting first grade this year. Ella s a great eater, and Robin looks forward to making lots of fun bento lunches for her :-). 

Cantaloupe, watermelon and mango

Shelled edamame beans

Pretzel flats for the snack bag

Peanut butter, banana and honey on whole wheat, cut into star shapes

 

Hot Pink Smoothie

Makes 4 servings

Ingredients

11/2 cup coconut water

1 large carrot, cleaned, or 5 baby carrots

1/4 of medium beet, raw, peeled

1/4 cup cashews

1/4 cup chopped dates

2 tsp vanilla

12 frozen strawberries

Directions

Puree all ingredients except strawberries in a high-powered blender for 90 seconds. Add strawberries and puree on high until smooth.

Resources

Green Smoothie Girl

Thirty-one Chill-icious! Thermal Hoo s Hungry Backpack

Bamboo spork, courtesy of Tidal Creek Co-Op

Protein-Packed Lunch

Chef Jeff Hayes, Havana s

Steak

Grilled center cut, aged sirloin with cracked pepper and salt

Key West Salad

Ingredients

Mixed garden greens

Candied pecans

Mandarin oranges

Grilled chicken

Red onions, thinly sliced

Sweet Pear Vinaigrette Dressing

Ingredients

5 fresh ripe pears, skinned, seeded, chopped

2 cups olive oil

3 cups red wine vinegar

1 cup granulated sugar

1 tbsp sea salt

1 tbsp garlic salt

1 tbsp Dijon mustard

1 1/2 tsp black pepper

1 1/2 tsp oregano

1 1/2 tsp basil

1 freshly squeezed lemon, seeded

Directions

Emulsify completely and chill for at least 6 hours.

Dessert

Key lime pie, made for Havana s by Cheezy-Pleazy Bakery

Resources

Scout Nooner Downtown Abbey Insulated Lunch Bag courtesy of Polka Dot Palm

Klean Kanteen, courtesy of Tidal Creek Co-op

 


Copyright 2014 Wrightsville Beach Magazine. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

 

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