Hey busy mama, do you have the school lunch blues?

If you’re anything like me, you have a love/hate relationship with making school lunches.

Some days you're inspired, creative and organized, and you turn out fabulous lunches for the littles.

Other days...Arghhh, your inspiration and energy, to make yet another school lunch, has gone missing.

The weather's warming up and the school year's winding down, but you haven’t been let off the hook to pack the daily lunchbox.

The fact that you’re here, says you care about providing a nutritious, plant-based lunch for your kiddos.

Grab your free pdfNutrition & Supplement Checklist for the Plant-Based Child and be confident you're providing the best nutrition for your little one!

With the warmer weather, kids can enjoy their lunches outside, picnic style.  

These bento-style lunches that are perfect for picnicking on the playground.

I have to admit, these lunches are pretty darn cute!

The fun and cuteness factor make them appealing even to the picky eater.

You may just want to make extra and pack an adorable bento lunch for yourself, too!

Mini Veggie Burgers

• 1 15 oz. can black or kidney beans

• 2 tbsp ketchup

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp smoked paprika

• 2 tbsp vegan mayo

• 2 tbsp seasoned breadcrumbs

• 4 slices whole wheat bread, lightly toasted

• tomatoes, pickles, ketchup and your favorite condiments

1. Preheat oven to 350. Line baking sheet with parchment paper

2. In a mixing bowl, mash beans with a fork so no whole beans are left but mixture is not mushy. Add spices, ketchup, mayo and mix.

3. Add 1 tablespoon of bread crumbs and mix together. If it's still sticky to the touch, add 1 more tablespoon of breadcrumbs. The goal is a texture that's not too sticky and not too dry.

4. Shape into 8 mini patties 2 1/2 inches in diameter and about 1/2 inch thick.

5. Bake on prepared sheet for 10 minutes, then flip and bake 10 minutes more. The patties should be slightly crisp but not dried out.

6. To make "mini buns" for the mini burgers, use a small mason jar or cookie cutter to cut bread into circles to match the size of your patties.

7. Pack the condiments separately to be added just before eating, so they don't make the burgers soggy.

This veggie burger recipe is adapted from a recipe by Lindsay S. Nixon (one of my favorite plant-based authors) in her book " Everyday Happy Herbivore".  

Mango Sushi Burritos

Mango Sushi Burritos

• 2 cups short grain rice

• 2.5 cups water

• 3 tbsp rice vinegar

• 4 tsp sugar

• 1/2 tsp salt

• 4 sheets nori seaweed

• 1 carrot slice into matchsticks

• 1 avocado sliced into thin strips

• 1 mango sliced into thin strips

1. Rinse rice under running water until water runs clear. Add rice and water to heavy-bottomed saucepan. Bring to a boil uncovered. As soon as it boils, immediately reduce heat to simmer and cover pot. Simmer 15-20 minutes until water is absorbed. Remove from heat and let rest with lid on for 10 more minutes.

2. While rice is hot, transfer to large mixing bowl. Add vinegar, sugar, salt and mix well with rice paddle (the vinegar and sugar make the rice sticky so it holds it's shape well).

3. On a clean, flat surface lay out a nori seaweed sheet.

4. Evenly spread about 1/3 cup rice on the sheet with the rice paddle. Then layer carrots, mango, and avocado on the rice and roll up tight (this may take a little practice to get it just right, and a bamboo mat is helpful but not necessary).

5. Slice roll in half and wrap each "sushi burrito" in plastic wrap to keep fresh if not eating immediately. Serve with soy sauce seasoned with slice of ginger.

Be sure to make the sushi burritos while rice is warm. This ensures it will stick together and hold its shape well.  Yum!

Grab your free pdfNutrition & Supplement Checklist for the Plant-Based Child and be confident you're providing the best nutrition for your little one!

Smiles,

Heidi