School Lunch - Attune Foods

attunefoods.com
Tabl e of C ontents
Introduction
3
Chocolate Cranberry Raisin Bran Muffins
4
Banana Crunch Wraps
6
Chocolate-Oat Cereal Bars
8
Honey Graham Fig Bites
10
Baked Chicken Katsu
12
Contributor Bios
14
About Attune Foods
15
back-to-school lunch recipes
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Summer seems to pass in the blink of an eye, and before you
know it the school supplies are being purchased and backpacks
loaded up with crisp-scented notebooks. Bright yellow buses
come to cart children off to their classes, giving parents a bit of a
breather during the school day. With the return of the school year comes the return of the school
lunch. Even the most ambitious and creative school-lunchpackers can fall into an inspirational slump every now and then,
usually just a week or so into the year; therefore, we must search
for new ideas to keep lunches interesting and fresh, packed with
plenty of nutrition for the growing bodies and expanding minds
of our children.
I asked some seasoned school sandwich slingers to weigh in and
provide a few new and different recipes to try in the lunchbox
this coming school year. As an Attune Foods brand ambassador I
love thinking outside of the breakfast bowl and incorporating the
Attune Foods whole grain and rice cereals into healthy meal and
snack options. With simple ingredients you can trust, they make
wonderful components to school lunch packables.
May you find some school lunch inspiration in these pages.
- Shaina Olmanson of Food for My Family
back-to-school lunch recipes
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Cho c ol ate Cra n berry
Ra i sin Bran Muffin s
By Jane Maynard of This Week for Dinner
YIELD: Makes 12
My kids love chocolate-covered raisins and can eat them by the handful! We decided to
take that irresistible treat and put it in a wholesome muffin, packed with fiber, fruit and dark
chocolate – healthy and delicious! These muffins are perfect to pack in a lunch or to eat as an
after-school snack!
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INGREDIENTS
INSTRUCTIONS
• 3/4 cup all-purpose flour
Preheat oven to 400 degrees.
• 1/2 cup whole wheat flour
Place Uncle Sam Skinner’s Raisin Bran
cereal in a medium-sized mixing bowl.
Pour buttermilk over cereal and stir well to
coat cereal. Let sit for at least 5 minutes.
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
Mix together dry ingredients in a large bowl. • 2 cups Uncle Sam Skinner’s
Raisin Bran cereal
Add oil, egg, and vanilla extract to the raisin
bran and buttermilk mixture. Mix well. • 1 1/4 cup buttermilk
• 1/3 cup vegetable oil
• 1 egg, beaten
• 3/4 teaspoon vanilla extract
• 1/4 cup dried cranberries
• 1/2 cup dark chocolate chips
• 1-2 tablespoons turbinado sugar
back-to-school lunch recipes
Add wet ingredients to dry ingredients
and mix well. Scoop batter into 12
regular-sized cups of a muffin tin, either
greased or lined with paper liners. Sprinkle
tops liberally with turbinado sugar.
Bake for approximately 20 minutes,
until muffins are set and a few
edges are starting to brown. attu n e food s. co m 5
B a n ana Crun ch Wraps
by Kathy Strahs of Panini Happy
YIELD: Serves 4
“This is the best everything!” Take it from my 3-year old son – these wraps may be made from
just a handful of simple ingredients, but the combination is extraordinary. Bananas and peanut
butter are a classic match, but it’s the crunch, from a few handfuls of brown rice cereal, that
makes these wraps extra special.
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INGREDIENTS
INSTRUCTIONS
• 2 (8-inch) whole wheat tortillas
Spread 3 tablespoons of peanut butter
in an even layer on one tortilla, all the
way to the edges. Drizzle 1 teaspoon of
honey over the peanut butter, and evenly
distribute 1/4 cup of rice cereal on top.
Lightly press the rice cereal into the peanut
butter. Repeat for the other tortilla.
• 6 tablespoons creamy peanut butter
or other peanut-free alternative of
your choice (e.g., almond, sunflower)
• 2 teaspoons honey
• 1/2 cup Erewhon Crispy
Brown Rice cereal
• 2 bananas, halved crosswise*
* Halving the bananas, which are
often curved, makes it easier to roll
the tortillas around them securely.
Divide each tortilla in half crosswise.
Lay one banana half on top of one tortilla
half, aligning the cut edges. Roll the
tortilla snugly around the banana. Repeat
for the other tortillas and bananas.
With a sharp knife, slice the wraps,
seam-side down, crosswise into 1/2inch medallions. Serve immediately or
pack in an airtight lunchbox container.
back-to-school lunch recipes
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Cho c ol ate -Oat C ereal Bar s
by Aimée Wimbush-Bourque of Simple Bites
YIELD: 18 large bars
These are grab-and-go snack bars that the whole family will love. They are stirred together
quickly and require no baking, which makes them an ideal recipe to make together with your
children.
My boys take them for a school treat, but they also make a terrific travel snack - for the car or
a flight. I’m also feeling pretty good about having a stash of them in the freezer, ready to bring
with us on our way out the door.
If gluten-free rolled oats and dark chocolate are used, then these bars become a delicious
gluten-free snack. They are also nut-free, and can be vegan if a very dark chocolate is used.
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INGREDIENTS
INSTRUCTIONS
• 2 cups rolled oats
Lightly oil a 9x13 baking pan and line with
parchment paper. In a large mixing bowl,
combine the oats, Cocoa Crispy Brown Rice
Cereal, seeds, and chopped chocolate.
• 3 cups Erewhon Cocoa
Crispy Brown Rice Cereal
• 1 cup sunflower seeds
• 1/2 cup sesame seeds
• 1 cup chopped dark chocolate
• 1/4 cup vegetable oil
• 1/2 cup organic brown rice syrup
• 2 Tablespoons organic
raw cane sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
back-to-school lunch recipes
In a medium saucepan, combine the oil,
brown rice syrup, cane sugar, cinnamon,
vanilla, and salt. Place over medium
heat, stirring occasionally, until it comes
to a boil and the sugar is dissolved.
Pour the syrup over the oat and cereal
mixture and stir with a sturdy wooden
spoon to combine well. Press the
mixture firmly into the prepared pan
and refrigerate for about an hour.
With a sharp knife, divide the pan into
three sections, then slice each third
into six bars. Pass them out to little
hands, then store the remainder of the
bars in an airtight container for up to 5
days, or frozen, for up to 8 weeks.
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Ho ne y G rah a m Fig Bites
Recipe by Stacie Billis of One Hungry Mama
YIELD: 20 bites or one 8” pan
back-to-school lunch recipes
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INGREDIENTS
• 13 whole Erewhon Organic
Grahams, divided
• 3 tablespoons melted butter or
vegetable oil, plus more for greasing
•
¼ cup honey, plus 3
tablespoons, divided
• 3 cups dried figs, roughly chopped
• 1 cup apple juice
• 1 cup water
• 1 teaspoon cinnamon, divided
• ¼ teaspoon cardamom
• ¼ cup all purpose flour
out the bowl of the food processor. Press
crumbs evenly across the bottom of the
pan. Lightly prick the crust with a fork and
bake in oven for 10 minutes. Remove
crust from oven and set aside to cool
completely. Leave the oven at 350 degrees.
To make the fig filling, add remaining ¼
cup of honey, figs, apple juice, water, ¼
teaspoon cinnamon, and cardamom to
a small saucepan. Bring to a boil, and
then reduce heat to low and simmer
for 15 minutes. Remove from heat
and carefully pour figs and cooking
liquid into the wiped out bowl of the
food processor. Pulse until the mixture
turns into a thick paste; set aside.
INSTRUCTIONS
To make the graham crumb topping, use
your hands to crumble the remaining 3
grahams into a medium bowl. Add flour,
light brown sugar, granulated sugar
and remaining ¾ teaspoon cinnamon;
use your hands to combine. Sprinkle
cold butter or shortening on top and,
using your hands or a fork, blend
together until coarse crumbs form.
Preheat oven to 350 degrees. Grease
an 8” square baking pan; set aside. To
make the graham cracker crust, break 10
Erewhon Organic Grahams into the bowl of
a food processor and grind to fine crumbs.
Add butter or oil and 3 tablespoons of
honey; pulse to combine. Dump crumbs
into the prepped baking pan and wipe
To assemble, spread an even layer of
the fig paste over the cooled graham
cracker crust. Sprinkle graham crumb
topping evenly over the top of the fig
paste. Place in oven and bake for 20
minutes. Remove from oven and allow
to cool at least 30 minutes before cutting
into bite sized squares. These will keep
• ¼ cup packed light brown sugar
• ¼ cup granulated sugar
• 4 tablespoons unsalted butter
or vegetable shortening,
cold, cut into pieces
for 3-5 days stored in the refrigerator.
back-to-school lunch recipes
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B a k ed Chi ck en Katsu
By Rachael Hutchings of La Fuji Mama
YIELD: Makes 4 servings
Chicken katsu, a type of Japanese-style fried chicken, is a favorite with young and old alike,
and is a perfect lunchbox dish. This version is baked, instead of fried for a healthier take and
is made with Attune Foods’ Uncle Sam Original cereal instead of the traditional Japanese
panko breadcrumb coating, giving it extra crunch and flavor. If being packed in a lunchbox,
make sure the chicken has cooled completely before placing the lid on the lunch container,
as condensation formed from cooling foods provides a warm, moist environment that bacteria
love. Insulated lunch containers and ice packs will help keep food fresh and safe.
back-to-school lunch recipes
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INGREDIENTS
For the chicken:
• 1 pound chicken tenders
• Salt & pepper
• 3/4 cup all-purpose flour
• 2 large eggs, beaten
Katsu Dipping Sauce
INGREDIENTS
• 3/4 cup mirin (rice cooking wine)
• 1/2 cup soy sauce
• 1/2 cup honey
• 2 cups Uncle Sam Original Cereal
INSTRUCTIONS
INSTRUCTIONS
Preheat the oven to 400 degrees
Fahrenheit. Line a baking
sheet with aluminum foil.
Season the chicken tenders on both sides
with a light sprinkling of salt and pepper.
Lightly dust the chicken tenders in the
flour. Dip them, one at a time, in the beaten
Mix all of the ingredients in a small
saucepan. Heat over medium heat,
stirring occasionally. Just before the
sauce comes to a boil, remove the
saucepan from the heat and let it cool
slightly. The sauce can be made in
advance and kept in the refrigerator
and reheated when ready to use. Put
the dipping sauce in a small leak proof
container if being packed into a lunchbox.
eggs, then coat each of them well with the
Uncle Sam cereal. Once coated, place
them on the prepared baking sheet.
Bake the chicken tenders in the preheated
oven for approximately 15 to 20 minutes,
until the chicken is cooked through,
but still juicy (the interior temperature
should be 165 degrees Fahrenheit).
Serve the chicken katsu with the katsu
dipping sauce and steamed white rice.
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Co ntributor Bios
Jane Maynard lives in San Diego and is the creator of This Week for Dinner, a blog
chronicling her weekly meal plans to stay on track and to get dinner ideas from friends. She
also throws parties for bloggers and stays busy with her three children.
Kathy Strahs channels her passions for cooking and online media into two food blogs:
PaniniHappy.com, with hundreds of creative grilled sandwich recipes and other innovative
uses for the panini maker, and CookingOntheSide.com, featuring the recipes she finds
printed on food packaging. Her first cookbook, The Ultimate Panini Press Cookbook, will be
published by Harvard Common Press in September 2013.
Aimée Wimbush-Bourque is a Montréal urban homesteader, mother, award-winning food
blogger at Simple Bites and author of ‘Brown Eggs and Jam Jars’, slated for release in
Spring 2015 by Penguin Random House.
Stacie Billis is a Brooklyn mama of two and creator of One Hungry Mama where she shares
her favorite family-friendly recipes, tips, techniques and products to help readers satisfy
their own hunger and inspire healthy hungers in their children. She also is the co-founder of
ChowBaby foods and a parenting-and-food writer. She used to develop educational television
for little ones at places like Sesame Workshop, and is now a regular contributor to New York
Family Magazine online, Our365 and A Child Grows in Brooklyn.
Rachael Hutchings is the creator of La Fuji Mama, a website focused on bringing world
flavors to the family dinner table. She features recipes that are a fusion of different tastes,
influenced by the variety of places she has lived and visited, and the people she has met.
back-to-school lunch recipes
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What matters most is what’s inside. At Attune Foods,
we make foods from simple ingredients, simply made.
We believe if you use good ingredients and don’t mess
with them too much, what results is delicious food that’s
naturally nutritious.
For more information, visit attunefoods.com.
/attunefoods.com
back-to-school lunch recipes
@attunefoods.com
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