Is it archaic or generational-neglect to create a substantially nutritious lunch with produce from a home refrigerator?
Perhaps, it’s all about time. Time management skills may also be something that can be worked on. It didn’t take me overnight to learn a skill to pack a good meal for work. It did take prioritizing, planning ahead, and changing the water-cooler talk from gossip to questions like “what’s a quick healthy meal you make for yourself?” Now, instead of ogling over my coworker’s sack lunch, I made lifestyle changes…coworkers oogle over mine.
Below are five lunch packing ideas for time management, including a recipe and affordable solutions.
DAWN’S HEALTHY SNACK BARS
Makes: 16 Bars Oven Temp: 325 degrees F
10”x18” Jellyroll pan or cookie sheet,
parchment lining paper, wax paper
Sift together into bowl:
1 Cup Brown Rice Flour
¼ Cup Tapioca Flour
½ tsp. Baking Powder
¼ tsp. Salt
Mix into dry ingredients:
1/3 Cup Dried Coconut
½ Cup Roasted Sunflower Seeds
½ Cup Pinenuts
½ Cup Craisins or Raisins
½ Cup Dried Figs or Apricots, finely chopped
In a 2-cup measuring cup or bowl, mix together:
½ Cup Cashew Butter
¼ Cup Honey
½ Banana, mashed (1 Banana, if not adding egg)
1 Lemon, shredded zest & juice
1 Egg (optional)
Add wet ingredients to dry ingredients. Mix thoroughly. Bring dough together and lay out between two 20” long pieces of wax paper. With a rolling pin, roll out evenly in thickness to a rectangle 8”x16” (pushing in on sides and ends to make them as straight as possible). With wax paper still on, move dough onto a jellyroll pan or cookie sheet and place in freezer for about 15 minutes or more. Then, remove from feezer, place on a cutting board and peel off top wax paper. With a long chopping knife, cut in half length-wise and cross-wise, with a chopping down motion. Then continue to cut so you have 4 across and 4 down. Quickly lift up the pieces while attached to the wax paper and invert onto the parchment-lined jellyroll pan. Move bars slightly apart on the parchment and bake in a 325 degree oven for 40 minutes. Cool and wrap individually in wax paper. Store in closed container or freezer.