Super Salad #2: Island Broccoli Slaw

 4 c. grated broccoli stalks (or bagged broccoli slaw)

¼ purple onion, chopped

1 bell pepper, chopped (red, green or orange)

2 stalks celery, chopped

8 oz. canned water chestnuts, drained

1 ½ c. fresh pineapple (or 29 oz. canned pineapple, drained)

¼ c. pumpkin or sunflower seeds

1 ½ c. cooked red beans

Toss veggies, fruit, seeds & beans with dressing. Serve with Hurricane Dressing and Pineapple Rice.

Hurricane Dressing

10 oz. Simply Fruit orange marmalade

3 Tb. rice vinegar

¼ c. alfalfa sprouts

¼ tsp. red pepper flakes

Combine and blend in food processor or blender until smooth

Pineapple Rice

2 ½ c. water

½ tsp. salt

2 Tb. pineapple juice concentrate (may substitute orange)

1 c. brown jasmine rice

Bring water, salt and juice concentrate to a boil.  Add rice, reduce heat, cover and simmer until water is absorbed, about 30 minutes. Fluff with a fork.

To your health and happiness,
Hailey

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