Back-to-School Lunch Ideas and How to Preserve Lemons (with Recipes!)

And a garden update!

Happy Monday! We have a lot of great information to share this last week of August, starting with Diana’s suggestions for healthy back-to-school lunches. These are for people of all ages and meant to help you create healthy lunches at home! We also teach you how to preserve lemons - a fun, creative kitchen endeavor the whole family can join in on (plus we’re sharing recipes using preserved lemons). Finally, we take a look at what we’ve been harvesting in our gardens this past month.

Keep an eye out for our Wednesday post, where we talk about intermittent fasting, if it is something people should be doing, and the different approaches you can take if you want to try this way of eating. Plus a look at gut-healthy barley - a versatile, hearty, and delicious grain.

Friday brings our Weekly Recommendations and a new recipe: Lemon Basil Sorbet.

We want to know: Have you ever made preserved lemons? Share in the comments!

(P.S. Become a paid subscriber to join the full conversation.)

Back-To-School Lunch Ideas (Good for All Ages!)

When it comes to easy lunches, I rely on leftovers… cook once, eat twice! If you’re cooking a whole grain, double the batch so you have some for later in the week. Chopping vegetables? Cut up an extra pepper or wash some extra lettuce and store it in the fridge to quickly grab it the next day.

Here are six easy, anti-inflammatory lunches to keep you feeling energized, fueled, and ready to get back at it as school starts up again - each includes a kid-friendly version too!

Mediterranean Power Bowls

The beauty of these is that they can be easily switched up to suit your preferences (or your kids). Use quinoa, faro, or orzo as a base. Add grilled chicken or pre-baked tofu (no cooking required) for your protein. Next, add your veggies. I like adding in chopped cherry tomatoes, feta, basil, kalamata olives, and sliced cucumbers. Drizzle with some olive oil, red wine vinegar, a splash of lemon, and salt and pepper.

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Kid-friendly version: Cut the veggies into small pieces and use a base they'll love, like rice, pasta, or pita triangles. Turn the protein into finger food - cubed chicken or tofu. Use a bento box to keep the foods separate. If your kids only eat vegetables with a dip like ranch or hummus, add that in! Some veggies are better than no veggies.

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Salmon and Avocado Wrap

Spread a bit of cream cheese on a whole grain tortilla, add canned wild salmon, mashed avocado, shredded carrots, a handful of spinach, chopped dill, lemon juice to taste, salt, and pepper as needed. Pair with a handful of berries or an apple and peanut butter.

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Kid-friendly version: Mix canned salmon with Greek yogurt and avocado for a smoother filling. Tightly wrap in a tortilla and cut into bite-sized pinwheels. Feel free to add some cheese if your kiddo likes that! Serve with cut strawberries, blueberries, or blackberries.

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Hummus and Veggie Sandwich

Slather one side of your favorite bread with hummus and the other side with goat cheese. Top with sliced tomato, shredded beets, shredded carrots, mixed greens, smashed avocado, and any other veggies you like. Have alongside a piece of fruit and a handful of your favorite healthy chips.

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Kid-friendly version: Use soft-grain bread or even mini sliders. If the goat cheese is too strong, skip it and use cream cheese instead. Choose familiar, mild-tasting veggies, if needed. Add a few baby carrots or some sliced fruit on the side.

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Sushi Bowl

Use brown or white rice as a base. Add tofu or salmon, then your veggies. Edamame, shredded carrots, sliced cucumbers, and radishes all work well. For a sauce, use soy sauce, sriracha, or a bit of Japanese mayo (or a combination). Eat with strips of roasted seaweed (often called seaweed snacks).

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Kid-friendly version: Use the same base and a protein they’ll enjoy - cooked salmon, cubed chicken, etc. Add avocado slices, thinly sliced cucumber sticks, shelled edamame, and maybe shredded carrots. Let them roll up their own little sushi bites with seaweed snacks. Let them feel in control! For fun, add a small dipping cup for sauce and a pair of kid chopsticks or a fork.

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Pesto Pasta Salad

Use regular or lentil pasta as your base. Toss pasta with pesto, cherry tomatoes, and sliced bell peppers. Add a generous handful of mixed greens. Add a sprinkle of feta or mozzarella balls.

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Kid-friendly version: Use a fun-shaped pasta like spirals or mini shells. Go with sweet, colorful vegetables - halved cherry tomatoes, thin bell pepper strips, maybe a few peas. Instead of big mixed greens, toss in tiny spinach pieces (or blend a little spinach into the pesto for hidden nutrients). Use mini mozzarella balls or a sprinkle of shredded cheese. Pack in a bento box with compartments - pasta in one, cheese in another, and maybe a side of fruit.

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Snack Box

Add a hard-boiled egg, cubed cheese, almonds or roasted chickpeas, turkey slices or edamame, grape tomatoes, apple slices, hummus, and carrots, etc. Let your imagination run wild and let your favorite snacks be your meal!

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Kid-friendly version: This is ideal for kids. Add a few favorites you know they love and a few foods that they can explore and try. If you have the time and energy, cut the fruits or veggies into fun shapes.

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How To Make Preserved Lemons

Making preserved lemons is easy, fun, and a great way to add intense, citrusy umami flavor to dishes like tagines, dressings, grain bowls, and seafood. The process involves packing lemons with salt and their juices, then allowing them to ferment and soften over a few weeks.

Find a step-by-step guide below, plus some tasty recipes:

• Roasted Cauliflower with Preserved Lemon & Tahini (free!)

• Preserved Lemon & Herb Roasted Salmon

• Chickpea and Arugula Salad with Preserved Lemon Vinaigrette

The Roasted Cauliflower with Preserved Lemon & Tahini recipe is free for everyone - upgrade to paid to access all the recipes and more!

Roasted Cauliflower with Preserved Lemon & Tahini

With gut-friendly fiber, healthy fats, and anti-inflammatory spices, this vegetarian dish has a tangy citrus kick.

Making Preserved Lemons

Ingredients