Natural Family Recipes Blog

Brown bag lunches today are not your mother’s lunch packing job. For kids, brown bag lunches have gone all modern and flashy. When you offer a brown bag lunch to your kids or other members of the family, here are some essentials to have on hand.

1.      The packaging is part of the presentation. Whether you use a brown paper bag or a lunch box, express your own style. A brown paper bag can be decorated with stickers or unique drawings if you are gifted with the talent. Lunch boxes used to be metal and covered with super heroes. Now they are insulated and look like purses or a small camping bag. The lunch bag should fit the style of the carrier.

2.      Don’t forget the refrigeration. Many offices have refrigerators for their employees. A brown bag lunch can stay in the brown bag when the lunch can be kept cold. It becomes harder to stick with the traditional packaging if you are in school or somewhere that a refrigerator is not accessible. In this case, bring a cold pack to do the job. For any cold pack, store it in the freezer in a leak proof plastic bag. When the cold pack begins to melt, the food is protected from contamination from the pack if it should get punctured. Cold packs are good for several hours each day.

3.      Containers prevent cross contamination. Each school child had opened their lunch once and seen a sandwich all soggy with the pink tint of a drink that has opened up. Containers prevent that. Lots of lunch bags come with their own containers that expressly fit in that bag. For ones that do not, buy various sizes of containers with tight fitting lids so even if the lunch bag turns over nothing will be disturbed.

4.      Add a note of love. This doesn’t just work for kids but adults as well. Opening lunch and finding an encouraging word or two from someone who loves you can make the difference between a good day and a bad day getting worse. Don’t worry about kids getting embarrassed. Eventually, their friends will begin looking for notes in their lunches too.

What is essential to complete your brown bag lunch? It could be plastic ware, napkins, or condiments. If the lunch bag has an extra compartment, keep a set of silverware, extra condiments, and wet naps in there for weekly lunch use. Be prepared and you won’t be caught without what you need at lunchtime.

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1/2 can (8 oz) condensed tomato soup

1 carrot

1 parsnip

1/4 c red lentil

1 tsp onion powder

1/2 tsp garlic powder

How to Make It:

Place the soup in a sauce pan.

Add ½ soup can of water to the soup.

Grate the carrot and parsnip into the soup mixture.

Add the red lentil.

Sprinkle in the onion and garlic powder.

Place the sauce pan over medium heat.

Bring to a quick boil.

Once boiling place the heat on low and continue cooking 10 minutes.

Pour into a warmed thermos.

Serves 1

There are many variations to this soup.  Try grated zucchini.  Add rice or cooked pasta to the mix.  Use canned beans instead of lentils.  If you use lentils be sure they are red not green lentils. Green lentils take awhile to cook down.

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The best thing about a brown bag lunch is that you create it yourself. Whatever you want to add can be thrown in the brown bag each day. For those who are trying to stay healthy, adding a few extra things to their lunch bag is a necessity.

Brown bag lunches of the past almost always contained a fruit. Moms dropped a shiny red apple or a blemish free orange in the bag. Remember how it used to crush the sandwich in the middle every time? Fruit is now, just as it was then, an essential part of a brown bag lunch. The best part is that now it can be packed without flattening the main course sandwich!

One way to keep from denting your delectable sandwich is to slice the fruit. Apples do turn brown fast so douse them in some lemon juice after you cut the apple to stop the browning process. Kids may look at those apple pieces with a funny expression if they open the container and see brown spots. The chances of them actually eating them decrease so keep them looking good and you’re kids are more likely to gobble them up. Oranges don’t turn colors but choosing seedless varieties lessens the chance of swallowing a seed and possibly choking.

Other good fruits are raisins, dates, prunes, and dried fruits. Dried fruits are sweeter because the drying process concentrates the natural sugars. Kids will think you added something special and they are getting away with something eating that overly sweet fruit. This will probably get them to eat more of the healthy stuff which is great for you.  They don’t have to know you didn’t sweeten their fruit with unnecessary sugar in order to get them to eat it so you’re secret is safe.

Instead of chips, try some pretzels. Hard pretzels aren’t just the dark brown twists with salt on top. Pretzels come in sticks, small twists, little nuggets, and a variety of flavors like honey mustard, honey, and cheddar. Even Pringles created a thin crispy pretzel stick that makes an easy to munch snack.

Nuts have always been ostracized because of their fat content. But, as we all know, all fats are not equal and the fat in nuts is good for you. Almonds are good to eat but many people prefer peanuts or pecans. The fat content is higher in those two types of nut, but you don’t have to eat an entire container. Fill a bag with a serving or two of nuts and eat them as a snack before or after lunch.

Pudding and applesauce are also a great addition to a brown bag lunch. They can be purchased in pre-packaged portions from the store. These types of snacks provide a sweet treat in specific proportions. You can find these goodies in sugar free forms as well to add to the healthy factor. Jell-O also comes in these types of single serving containers which sure makes it more appealing than the jiggly stuff we used to get in school.

Who says that healthy additions can’t be fun or tasty? Once healthy brown bag lunch foods tasted like cardboard; they now have flavors that kids and adults both enjoy.

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The last thing we want to do in the hot summer is heat up the kitchen cooking dinner. Thankfully there are plenty of ways to feed your family and still beat the heat. Breakfast is fairly easy since fresh fruit, yogurt, granola, cereals and smoothies are delicious in the A.M. any time of year. Dinnertime is a little more challenging. Here are some ideas:  

Sandwich Night 
Every family should adopt a weekly sandwich night, if for no other reason than to give Mom a break! But another great reason to have sandwich night is to avoid turning on the oven. Just gather up all of your family’s favorite sandwich fixings and let them go to town. If plain old sandwiches get boring, try using tortillas and creating wraps or make open faced sandwiches or panini.  

Main Dish Salads 
What’s nicer on a hot day than a cool, crisp, crunchy salad? In the summertime your body needs the additional water so give it what it’s craving by making a main dish salad. To make a meal out of a salad, add cooked and cooled chicken, shrimp, tuna, beans, cheese and hardboiled eggs for additional protein.  

Take It Outside 
To the grill, that is. Cook your meat and veggies outside on the grill and keep the heat out of your kitchen. Then serve a nice cold fruit salad for dessert. Refreshing! 

Use Smaller Appliances
If you just have to have a hot meal, use a smaller appliance. Your toaster oven or slow cooker create less heat than your stove and oven do. You can also make meals that cook quickly like omelets, quesadillas and stir fries. 

Eat it Cold
Some dishes are meant to be served cool or at room temperature. Some ideas: sushi, gazpacho,  chips and dips, and hummus with pita and veggies. These are excellent for lunch or dinner.  

Go Raw 
Summertime is a wonderful time to experiment with eating more raw fruits and veggies. Even if you don’t want to commit to a raw foods diet long term, pick up a raw food “cookbook” and experiment with some of the recipes.

This The 365 Salad Recipe Collection is made up of just salad recipes, one for every day of the year.

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It s been along time since the Second World War and the dig for victory campaign, but that doesn’t mean you cannot grow  fresh food in even the smallest garden. It doesn’t even have to be a garden – a veranda, a balcony, a window box. My daughter has recently progressed from a tiny studio flat to a house with a garden and a yard. For her birthday we bought her a small plastic greenhouse, some seeds, trays and compost and she was away.  

Strawberries are grown in boxes on the sunny patio and she has been picking them all summer. She’s not growing cabbages and potatoes – she lives within hailing distance of a high street where these can be obtained at any time. What she does grow is a wide variety of herbs and lots of leafy stuff for salads. S he has only been in the house for a few months, but is planning bigger things next year. Not that she didn’t grow stuff in her flat. It had two wide sunny window sills on which she had lots of pots with such things as chives, basil and so on. If she could do it in that tiny flat so can anyone. My sister-in-law grows chilli peppers on her windowsill.
I can still hear you saying I haven’t got room. We have a back garden of 15 foot by about 45. As well as patio, pond, lawn and flowers we have a pear tree, two cherries, gooseberries, blackcurrant, raspberries, Tay berries and herbs such as sage and bay. In the past we’ve grown beans in boxes around the garage under planted with leafy Italian mixes of salad leaves. There is no waste because you just pick as many leaves as you want so no more slimy lettuce in the bottom of the fridge.
I know that you can probably buy all these things, but imagine going out to the garden and snipping fresh chives for soup – the ones in the supermarket don’t have the flowers.
My bible for all this is the Reader’s Digest ‘Food From Your Garden ‘book, but there are others. Have a go.
Chilli Vinegar
This gives a great lift to salad dressings. When preparing chillies is the one time I use nylon gloves. Never rub your eyes and always wash your hands very thoroughly or you will really regret it. Use about 2 oz (50 g) of chillies. Split these and then steep them in a bottle of vinegar – wine, malt or cider as you like. Leave for two weeks and then strain into a clean bottle and it is ready to use.

More on Victory Gardens

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Cooking With Healthy Nuts

Nuts are found in cookies, candy bars, baked goods, side dishes, appetizers, and entrees, providing a flavorful addition to any recipe, but also uplifting the nutritional content as well. To take advantage of the many positives associated with nuts, consider incorporating the following selections in your next meal.

Walnuts

The walnut possesses a high amount of omega-3 essential fatty acids, which helps elevate heart health, as well as battle the inflammatory symptoms associated with asthma, rheumatoid arthritis, eczema and psoriasis. Walnuts contain an antioxidant compound called ellagic acid, which is proven to fight against cancer, as well as provide a boost in the immune system. Patients given walnuts as part of their treatment have seen the levels of their total cholesterol and ‘bad” cholesterol significantly decrease. The hardening of the arteries (also known as atherosclerosis) was also reduced. To incorporate walnuts when cooking, seek out recipes, such Walnut Salad, Spiced Walnut Apple Pie, and Beef and Walnut Stew.

Almonds

Almonds contain a high amount of magnesium, potassium, manganese, copper, as well as helpful antioxidants, such as vitamin E and selenium. Calcium is also contained in a handful of almonds, which in fact rivals the amount of calcium contained in ¼ cup of milk. To boost the health of the colon, almonds are a winner, as the high fiber content helps sustain regularity. When it comes to lowering cholesterol, almonds are considered one of the best nuts for getting the job done. Almonds are also known to clear the arteries. A few recipes to look forward with almonds include Pine Nut Macaroons, Honey Almond Chicken, and Hot Chicken Casserole.

Cashews

Since cashews are lower in fat than most nuts, they make perfect additions to recipes when one is looking to cut back on the calories. In addition, cashews are filled with copper, magnesium, zinc, iron and biotin. To get your daily fill, try preparing recipes, such as Cashew Chicken, and Cashew Avocado Chicken Salad.

Pecans

The first thing many think of when they hear the word, ‘pecan,’ is the pie it so famously creates. The last thing is probably the fact that there are more than 19 vitamins and minerals provided by this characteristic nut, including vitamins E and A, folic acid, calcium, magnesium, copper, phosphorus, potassium, and zinc. Some of the benefits associated with using the pecan while cooking includes lowering blood cholesterol and clearing up the arteries. A few recipes containing pecans include Pecan Breaded Chicken Breasts, and Coconut Pecan Frosting.

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To enjoy the benefits associated with the many nutrient-rich berries on the market, there are plenty of recipes to consider the next time you’re looking to cook healthy. Whether you are fixing a cobbler for dessert or combining an assortment of berries to blend in a smoothie, you will encounter a wealth of possibilities. Below you will find a few suggestions to take note of:

Blueberries

The blueberry is considered one of the healthiest of all fruits because it contains such a high capacity of antioxidants. With anti-inflammatory characteristics, the berries make a great fighter of cancer. They are also known to reduce cell damage and work against the aging process. Additionally, the berry is known to lower cholesterol and combat heart disease. A few recipes to consider that utilize the blueberry include Blueberry Waffles with Blueberry Sauce, Blueberry Muffins, and Chocolate-Covered Blueberries.

Cherries

Cherries contain components that battle against cancer, arthritis pain, gout, and migraines. The melatonin helps some individuals sleep, while others benefit from the high levels of vitamin C, beta-carotene and potassium. There are two basic varieties of cherries to consider: sweet and sour. The smaller and brighter varieties of sour cherries are usually added to pies, sauces, and other baked goods. A few cherry recipes to consider include Cherry Cheesecake Pie and Cherry Oat Crunch.

Strawberries

Using strawberries in your recipes aid in protecting the heart, fighting cancer cells, and lessening the effects of inflamed tissue, joints, and muscles. The strawberry contains an ample amount of vitamins C and K, manganese, fiber potassium, folate, riboflavin, and vitamin B5. A great way to prepare strawberries is to include them in salads, breakfast shakes and desserts, such as Strawberry Tapioca. 

Bilberry

The bilberry is the European version of blueberries and is known to protect the eyes and increase overall vision. This berry first discovered as a wonder in the medical world during World War II when the British Royal Air Force (RAF) pilots found that their night vision improved as a result to eating the berries. The bilberry also works to improve blood flow and circulation. A nice way to explore this berry is to create a variety of pies, tarts, and muffins.

Additional berries to consider when embracing the healthy properties of this delightful fruit include blackberries (with antioxidants, vitamins C and E), elderberries (fights colds and flu); lingonberries (makes great sauces, jams, jellies, juice and wine), cranberries (great in pies, muffins and cakes), raspberries (filled with antioxidants and great in desserts, salads, cereals, sauces, and jams), and mulberries (treats weakness, kidney concerns, anemia, and fatigue).

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Ever wonder how our ancestors always seemed to have food on the table even in lean times? When we are visiting the grocery store every week to the tune of hundreds of dollars, we long to know their secret. In fact it isn’t a secret at all. It is actually good planning and preparation on their part.  Once we realize this and begin doing as they did, we too will see our dollar stretch further.

The items that we have on hand are what determine how far our food will go. Filling your cabinets or pantry with a few useful staples can be the difference between a trip to the grocery store each and every week versus once or twice a month. Stocking just a few choice items is all you need to create wonderful meals.

1. Flour. Flour is a starter item for many recipes. You can add it to some water and make gravy in the pan for many meat dishes. Flour is used to make bread (biscuits, rolls, loaves) and to coat chicken. It can also be used to coat a round or square cake pan to prevent the cake from sticking. Of course, one of the favorite uses for flour is in cookie recipes that make scrumptious desserts.

1. Rice. My husband loves rice so much that we once bought a fifty pound bag from a grocery store in his hometown. Fifty pounds! Rice is a side dish, but it doesn’t have to be plain. It can be jazzed up with veggies to accompany dinner. My mother uses leftover rice for a dessert called sweet rice. Just add evaporated milk and some sugar to a bowl of rice and warm it in the microwave. It is a tasty treat for after dinner. Another popular dessert is rice pudding. Rice can also be mixed with leftover meat and a cream soup to form a casserole. Rice has many uses and your sure to find a few that your family will love.

1. Pasta. There are many different pasta choices and all have great uses. Manicotti can be stuffed with tomato sauce and cheeses. Macaroni can be used to make a creamy salad and also is great combined with cheese or spaghetti sauce. Spiral pasta is used in many different pasta salads.  Spaghetti can be used in a casserole topped with cheese or in the traditional way with tomato sauce and meat.

1. Spices. There are other ways to season food besides salt and pepper. In fact, many spices taste better than salt. Even diehard salt-a-holics won’t miss the salt in foods if other seasonings are used. Cayenne pepper, chili powder, nutmeg, cinnamon, oregano, and garlic powder are all useful tools in your flavor arsenal to give foods a fresh new taste.

1. Beans. There go those beans again. Beans can top your salad (edamame), make an awesome dip (black beans), and go well with grilled foods (baked beans). They provide a good source of protein with very little fat. Beans are good in soups, stews, and over rice for a simple yet filling meal.

Do you have these staples in your kitchen? You can probably think of several more that will enhance your pantry and save money. Start with these and grow your own list of basic kitchen staples that are versatile and economical.

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4 large tomatoes, chopped
4 avocados, peeled, pitted and diced
1 red onion, thinly sliced
1/4 teaspoon ground black pepper
1 (8 ounce) bottle balsamic vinaigrette salad dressing

Instructions:

Place tomatoes, avocados and onion in a large mixing bowl.  Sprinkle with pepper.  Add salad dressing and toss to cover vegetables completely.  Cover and chill in refrigerator for 1 to 2 hours.  This will help all the flavors to blend together for better taste.  Serve cold.

Tip:  Avocados are a great source of serotonin, a helpful agent for stress relief, as well as a heart healthy fat.

From: The 365 Salad Recipe Collection

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Busy days can lead to frustration when it comes to making dinner. Who has time to fix a meal when they don’t get home until 6pm or later? Better yet, who feels like cooking a meal after a hard day’s work?  So, what’s a girl to do in order to avoid frozen dinners or worse yet, fast food?  Use your weekends off to prepare all your meals for the upcoming week.

We’ve all been there at least once and if you’re like me, more times than we wish to admit.  We go to the grocery store and spend a ton of money so that there will be food in the house. We then make a promise to cook each and every night since the food is already there and ready to be consumed.

But, guess what happens? I come home from work late and I am tired. Everyone else is tired from work and school and no one wants to cook. It falls on me to cook so I suggest that we order take-out food. We spend twenty or thirty dollars on food for one meal when we have a freezer full of food. Have you been there, too?  Not a very good choice when we’re trying hard to save money, right?

One way I’ve found to stop this endless cycle is to pick one day on the weekend and have a cooking party. Yes, you read that right - a cooking party. I make a menu for the week and thaw out the food on Friday. Then, on Saturday morning I get to work. The kids can help me if they choose and when they do, they get a say in what we will be eating.

For your weekend cooking party, decide on the menu early. This ensures that everything needed is present and accounted for. Start with the meats. They will take the longest to cook so get that going and try to have a variety so you’re not bored with the same meats all week long.

Side dishes should be prepared, too. It seems like such a small thing to cook the main part of the meal and save the rest for later. What usually happens is no one feels like cooking anything. Avoid the drama by cooking everything at the same time.

Cooking that much food for later requires containers to hold it all. There are two ways this can be done. One way is to use containers that are large enough for each side dish and the main meat courses. Each day, take a meat and two sides out of the fridge and heat it up for dinner.

The second way gives the family a little more of a choice each day of what they want to eat. When the food cools (everything needs to cool before placing it in containers), have each person scoop what they want to eat into a serving container. Have one meat and two sides per container. In the absence of the family you can do it yourself. Label each with what is inside. During the week, everyone can pick from a variety of dinner combinations.

Each works, but it is up to you to decide which is better for your family. Cooking on the weekend saves time and money because you’ll be less tempted to go out when you’re tired from working all day.  Not to mention, for once you’re sure to use the leftovers!

If your food makes more meals than you could eat in a week, freeze several of them for another time. Simply thaw each meal the day you plan to serve it.  Yes, you will have to make an investment in dinner size containers, but it pays off the more you use them.  Once you see how much stress you relieve and healthier your family is eating it will be well worth the initial cost.

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