Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes 6 servings
¾ pound whole grain penne pasta
1½ cups fresh blueberries
½ cup feta cheese, crumbled
1 cup baby arugula
2 tablespoons pine nuts
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped fresh sage
¼ teaspoon fresh lemon zest
¼ teaspoon sea salt, plus more for the pasta water
¼ teaspoon freshly ground black pepper
Directions
1. In a large pot of boiling salted water, cook pasta until al dente. Drain and rinse under cold water.
2. In a large bowl, toss pasta with blueberries, feta, arugula, and pine nuts. Add olive oil and lemon juice. Gently toss to combine.
3. Sprinkle with fresh sage, lemon zest, sea salt, and pepper. Serve chilled or warm
Per Serving:
Calories: 318
Carbohydrates: 48 g
Fat: 11 g
Protein: 10 g
Fiber: 70 g
Active Time: 5 minutes
Total Time: 15 minutes
