NEW YORK (WLNY) — Think outside the box when it comes to school lunches.
Lifestyle and entertaining expert Mindy Kobrin has some pantry staples to stock up on to creative playful, delicious lunches for children.
Mindy shared some recipes with us — find them here or on her blog, MealsonHeelsByMindy.com.
Recipe: Walnut Ginger Granola
Prepared in 30 minutes or less
4 cups old-fashioned rolled oats
1-1/2 cups raw walnuts, chopped (can substitute with fresh pecans or almonds)
1 tsp ground ginger powder
1/4 tsp Sea salt
1/4 cup Sunflower, Safflower or Canola oil
1/2 cup agave nectar or maple syrup
2 egg whites, whipped until light and frothy
1 cup crystallized ginger, finely chopped
Preheat oven to 325°F.
Combine oats, chopped nuts, ground ginger and Sea salt in a large bowl. Toss well with hands or silicone spatula until ingredients are mixed. Pour oil into the bowl. Pour agave nectar into the bowl. Mix well with spatula until ingredients are incorporated.
Add whipped egg whites to bowl and toss mixture to coat.
Spread granola onto a baking sheet. Bake until golden brown, approximately 30 minutes. Make sure to toss granola every 8-10 minutes during the baking process to evenly cook.
Remove from oven and sprinkle crystallized ginger over the hot granola. Stir quickly then allow granola to cool completely for several hours.
Recipe: Spicy Watermelon Gazpacho
Prepared in 10 minutes or less
4 cups (approx. 1½ lbs) cubed seedless watermelon, diced
3 large tomatoes, diced
1/2 jalapeno, habanero, or serrano chile, seeded and diced
1/2 cup blanched almonds
1 lime zested and juiced
1/4 cup olive oil
2 Tbs minced red onion
1 cucumber, peeled, seeded and finely chopped
Salt and fresh ground pepper
Puree in a blender or food processor the watermelon, tomatoes and chile.
Add lime zest, juice and olive oil to mixture. Pulse until well combined.
Gently fold in the minced red onion and chopped cucumber. Season with salt and fresh ground pepper to taste.
Chill for an hour before serving. Pour watermelon gazpacho into shot glasses and garnish with skewers and crumbled feta.