Back to school - those three little words that can strike both fear and jubilation, depending on who you ask. Don’t worry, we’ve got you covered with our three super delicious recipes for breakfast, lunch AND dinner. No kid will say no to these great eats: Marcia’s “Best Evah” Granola, "BLTA" Wrap (a is for avocado), and then we have Kebabs recipes that will suit any picky eater.
Find full recipes below:
Marcia’s “Best Evah” Granola
Make a big batch of this granola to keep on hand for a breakfast parfait with fresh fruit and yogurt, or for a snack that you can both eat while shuttling to soccer, gymnastics, guitar, or tutoring, you’ll all need a late-afternoon pick me up!
3 C. rolled oats (not instant)
3 Tbs. packed light brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
¼ tsp. kosher salt
1/3 C. honey
1/3 C. maple syrup
¼ C. vegetable oil
1 tsp. vanilla extract
¼ C. wheat germ
½ C. small-dice dried fruit- apricots, apples, cherries, blueberries and cranberries are great!
½ C. coarsely chopped toasted nuts or seeds- almonds, pecans & cashews.
½ C. toasted shredded coconut
Adjust a rack in the middle of a pre-heated 300°F oven.
Place the oats, brown sugar, spices, and salt in a large bowl and stir to combine; set aside.
Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.
Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 20-25 more minutes.
Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.) Place granola in a large bowl and stir in the optional fruit and nuts. Store the granola in an airtight container for up to 2 weeks.
They’re so good…you’ll want to make one for yourself too! Mash an avocado with lime juice, then spread on a whole wheat wrap. Top with lots of bacon, sliced cherry tomatoes, and thinly sliced romaine lettuce. Roll up and wrap in parchment or wax paper to secure. If you’re feeling particularly lazy, use the pre-made guac, don’t worry, we won’t tell… P.S. If you don’t want this in a tortilla, this is equally delish in a romaine lettuce leaf.
We love kebabs for dinner because you can prep them earlier in the day and either throw them on the grill or broil them, and have dinner ready in under 20 minutes. Serve with a tasty tzatziki sauce and couscous to round out the meal. We like the metal skewers. Assemble earlier in the day and keep covered in the refrigerator.
1 C. Olive oil
4 garlic cloves
2 tsp. Kosher salt
1 tsp. Freshly ground pepper
½ C. Flat leaf parsley leaves
1/3 C. Dried oregano
Juice from 1 lemon
Combine all ingredients in a food processor and pulse until combined. Use ½ of the marinade for protein and save other half to brush over kebabs when grilling.
Cherry tomatoes (whole)
Zucchini (cut into 2” pieces)
Red Peppers (cut into 2” pieces)
Kebab protein, cubed:
To grill kebabs: Heat grill to high, place skewers on grill, reduce heat to medium and cook for 2-3 minutes per side. Remove skewers, and loosely cover with aluminum foil for 3 minutes before serving. Kebabs can also be oven broiled. Remember…these can be made with your favorite vegetables and protein. The sky’s the limit!