Give your family a healthy start to the day with a hunger-satisfying organic breakfast. If you've just started adopting an organic diet, you can easily convert your family's conventionally-sourced morning meals to organic by simply buying organic varieties of pancake mixes, breads, cereals, fruit, vegetables and dairy.
A balanced midday meal will keep your family energized and full through the afternoon until dinner. Here are five organic lunch ideas that you can pack in green lunch totes and food containers to make your midday munch even more eco-friendly.
Sitting down as a family to eat an organic meal is not only a great way to bond, it is also the perfect meal to teach your kids about organic foods.
Whether you've decided to go completely organic or are simply incorporating more organic foods into your family's meals, you can decide how many of the following ingredients are conventional or organically-grown.
Makes 4 servings
2 cups rolled organic oats
1 teaspoon ground cinnamon
1 teaspoon salt
3 tablespoons vegetable oil
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/3 cup chopped pecans
1/3 cup shelled sunflower seeds
1/3 cup raisins
1/3 cup dried chopped dates
1/3 cup carob chips
4 cups organic vanilla yogurt
1. Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, cinnamon and salt. In a separate bowl, whisk together oil, honey, brown sugar and vanilla. Drizzle the honey mixture over the oat mixture and stir well to combine.
3. Mix the pecans and sunflower seeds into the mixture. Spread mixture on the prepared baking sheet and bake for 10 minutes.
4. Sprinkle raisins, dates and carob chips over granola and bake another 15 minutes. Let granola cool then crumble and spoon over yogurt.
Makes 2 servings
1 cup organic lentils, rinsed
2 teaspoons salt, divided
1 cup organic quinoa, rinsed
3 tablespoons balsamic vinegar
3 tablespoons organic extra virgin olive oil
2 teaspoons sea salt, divided
1 whole organic plum tomato, diced
1 whole organic avocado, halved, pitted, peeled, diced
1 to 2 teaspoons minced fresh cilantro
2 tablespoons lemon zest
1. Place lentils in a pot and add enough water to cover them by 2 inches. Stir in 1 teaspoon salt and bring to a boil. Reduce to a simmer and cook for 10 to 15 minutes, or until tender.
2. While lentils are cooking, cook quinoa with remaining salt according to package directions.
3. Drain lentils well and transfer to a bowl. Add quinoa and stir to combine. Let cool.
4. In a separate bowl, whisk together vinegar and olive oil to make a vinaigrette.
5. Add tomatoes and avocados to lentil mixture and drizzle with vinaigrette. Sprinkle with cilantro and lemon zest to serve.
Makes 6 to 8 servings
12 organic whole wheat lasagna noodles
3 cups organic cauliflower, chopped
2 organic carrots, sliced
1 large organic white onion, sliced
2 organic red bell peppers, seeded, sliced
2 organic summer squash, sliced
3 garlic cloves, minced
Salt and freshly ground black pepper to taste
1/2 cup organic whole wheat flour
3 cups organic low-fat milk
1 cup freshly grated Parmesan cheese, grated
3 cups organic baby spinach leaves
32 ounces organic ricotta cheese
3 cups shredded organic mozzarella cheese
1. Preheat oven to 350 degrees F and grease a 9x13-inch casserole dish.
2. Cook lasagna noodles until al dente according to package directions. Drain well and set aside.
3. Steam cauliflower, carrots, onions, peppers, squash and garlic until tender, about 10 minutes. Season with salt and pepper and set aside.
4. Meanwhile, combine flour and milk in a saucepot and heat until simmering. Cook 5 minutes, stirring occasionally, until thickened.
5. Gradually stir in Parmesan cheese and season with salt and pepper. Add spinach, stirring until wilted, about 5 minutes. Remove pot from heat.
6. Arrange one layer of noodles on the bottom of the prepared dish. Layer spinach mixture, ricotta cheese and vegetable mixture on top. Sprinkle with mozzarella cheese then top with another layer of noodles. Continue with a second layer, ending with mozzarella.
7. Bake lasagna for 35 to 40 minutes or until cooked through and bubbling. Let cool before cutting.
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!