It’s that time of year again — when yellow school buses round the corner and the sound of books hitting dining room tables fills the air!
“Back to school” means new challenges for students. Packing school lunches that are healthy, affordable and interesting can also be a challenge for working moms. Never fear, we’ve got the cure for the “boring lunch blues.”
Keeping healthy ingredients prepped and ready in the frig is one way to make packing lunches fast on busy mornings.
Family-friendly flatbreads: Indianlife Flatbreads are a must for quick, healthy and delicious “pita” style sandwiches, naan grilled cheeses and pizza, roti rolls, and roll-ups using a rainbow of oversized wraps.
Ghee is one of the healthiest cooking fats. Indianlife Ghee is a smart pantry pick that’s shelf-stable (requiring no refrigeration). Ghee is made by melting regular butter and separating it into liquid fats and milk solids. Once separated, the solids are removed. Ghee is believed to have anti-inflammatory properties, and can substitute for butter or cooking oil.
Beans and lentils are a must-have for any vegetarian pantry. Versatile and packed with nutrition, a can of beans or lentils is easy to reach for when preparing quick wholesome meals. Chickpeas are one variety that’s a staple in every Indian home. Don’t use canned foods? Prepare dry chickpeas, beans or lentils and store them. Beans and lentils can be stored for 3-7 days in the frig. These protein pleasers can also be stored frozen for 6 months.
Nuts are another great vegan way to add protein, and essential fatty acids, to lunches. Almonds and cashews are versatile nuts that can be added whole or chopped to salads and grain dishes or packed for snacking.
Grains are pantry must-haves. Choose gluten-free options like amino acid-packed quinoa, stock different types of rice, or if you can have wheat try keeping bulgur on hand. A staple in Mediterranean dishes, bulgur is cracked, partially pre-crooked whole wheat that’s naturally high in fiber, low-calorie and low-fat.