Breakfast/Lunch/snack
Banana Tacos
When we went Gluten Free after two Celiac Disease diagnoses in our family, I had a mini-freak out about packing lunches for the kids. I came home one day to find Jon experimenting in the kitchen, and this was his result. It’s now my kids’ all time favorite thing to have in packed lunches, but it’s versatile enough to be a breakfast or a snack!
Trail Mix
My contribution to the Half-Pint WFPB list is trail mix. It’s so easy that even I can do it. We keep this container full and in the pantry for quick snacking. My kids don’t love pecans, walnuts, and almonds, so I go light on them – though if Jon had his way, they’d make up most of the mix!
Breakfast
Salad
Romaine Salad with Chickpea Vinaigrette
I make a double or triple batch of this chickpea vinaigrette every week or two and store it in the fridge. For lunch I just cut up some romaine, spoon a couple tablespoons of the chilled chickpea vinaigrette on top, sprinkle with cherry tomatoes and pre-cooked quinoa, and toss. It’s surprisingly filling, it’s loaded with protein and fiber, and I love it!
Mains
Vegan Burrito
I could eat this every day. I also make big batches, and then spread it out on a silicone mat topped cutting board in the freezer overnight. In the morning, the frozen bits break apart easily and fit into zip top bags. I defrost single serving sizes for my son to take for lunch in a small thermos with chips.
Fried Rice
This is an online fried rice recipe we make often. It says it makes 4-6 servings, but between Angie and I, and our two little ones, we finish the whole thing and usually want more! To make this truly WFPB, substitute avocado oil for the butter, brown rice for white, and omit the eggs. Because we aren’t 100% WFPB, we usually keep the eggs and sometimes use the butter, but we always use brown rice.