Sack Lunch for a Swimmer

My teen son, who swims 90 minutes each day and eats like a horse, has decided to quit eating meat and cheese. I have been challenged to provide him sack lunches that do not contain pizza or hot dogs! (He refuses to take containers of soup or salad that might pop open in his backpack.) So far, he has been a good sport about pita pockets, calzones and burritoes. Today he LOVED his wraps:

• Tortilla
• Red pepper hummus
• Green leaf lettuce
• Bell pepper strips
• Sliced black olives
• Raw Sunflower seeds

I'd love to hear your brown bag ideas! What to you do for food "on the go"?
To your health and happiness,
Hailey

GOMBBS Salad

Greens, Onions, Mushrooms, Beans, Berries and Seeds are the foods that promote the greatest health, according to Dr. Joel Fuhrman, and we should eat them every day. So why not combine them into a tantalizing salad to enjoy as a staple on a regular basis?

1 bag (10 oz.) baby spinach
1/2 purple onion, chopped
6 crimini mushrooms, sliced
1 c. cannellini beans, cooked
1/2 c. Goji berries
2 cans (5 oz.) sliced olives
1/4 c. pumpkin seeds
Dr. Neil Barnard's Roasted Pepper Vinaigrette

To your health and happiness,
Hailey

Burrito Soup

Creamy and smooth like a roux-based soup, hearty and satisfying, this meal-in-a-bowl is 100% healthy!

2 Tb. water
1 jalapeno pepper, diced
1/2 c. sweet peppers, diced
1/4 c. onion, diced
1 c. refried beans (fat-free)
1 c. vegetable broth
1/2 c. brown or Mexican rice, cooked
1/2 c. pinto beans, cooked
1/2 tsp. chili powder
salt to taste (optional)
1 tomato, cubed
avocado and cilantro for garnish

Saute peppers and onion in water until tender. Stir in refried beans and broth until smooth. Add rice, pinto beans and seasonings. Simmer 3-4 minutes. Toss in tomato and heat through. Serve with avocado and cilantro. Serves 2

To your health and happiness,
Hailey

Marinara with Chickpeas

Looking for a quick dinner? This one is fast and filling. You can use your own favorite marinara sauce or the one below, from Raw Food Made Easy.

Combine 1 c. marinara sauce (below), 1/2 c. cooked chickpeas, and 1/4 c. chopped zucchini or broccoli. Heat through. Serve over cooked spagetti squash or yams.

Jennifer Cornbleet's Raw Marinara Sauce
1 ripe tomato
1/2 c, sundried tomatoes
1/2 red bell pepper, chopped
2 Tb. extra-virgin olive oil (optional)
1 Tb. minced fresh basil
1 tsp. dried oregano
1 clove garlic, crushed
dash each sea salt, black pepper and cayenne

Process in blender or food processor until smooth

To your health and happiness,
Hailey

Teriyaki Broccoli

Here, by request, is a recipe for broccoli stalks!

Peel and slice the stalks into "coins." Marinate for 30 minutes in enough prepared teriyaki sauce to cover the stalks. Drain. Stir-fry stalks in a lightly-oiled skillet on medium high heat until coins start to brown. Toss in some diced bell pepper and pineapple chunks. Stir-fry another 2-3 minutes. Mmmm!

TERIYAKI SAUCE (may be kept in refrigerator until needed)
1 c. Braggs Liquid Aminoes, Nama Shoyu, or other soy sauce alternative
2 Tb. honey, agave nectar, maple syrup or coconut sugar
1 Tb. minced garlic
1/2 c. pineapple juice, fresh or from concentrate
1 tsp. sesame oil
1 1/2 Tb. grated ginger
Combine and store in an airtight container

To your health and happiness,
Hailey

Corn and Black Bean Fiesta

This is a really fast and satisfying salad to have when corn-on-the cob is in season.

Fill a skillet with raw corn kernels that have been cut off the cob. Saute lightly in olive or coconut oil, adding black beans and diced red bell pepper the last two minutes of cooking. Sprinkle with lime juice and chopped cilantro. Spoon onto salad greens. Serve with a yogurt dressing if desired.

To your health and happiness,
Hailey