Simple Caprese Pasta In A Mug
- 1/3 C. mini farfaille noodles
- 1/2 C. water
- 1/4 C. fresh mozzarella cheese, cut into small pieces
- 2 tbs. grape or cherry tomatos, diced
- 2 tbs fresh basil, chopped
- A few drops of olive oil
- salt & pepper to taste
Making a quick and healthy lunch is always a challenge in my house. I am always running around during the middle of the day trying to finish up cleaning before I have to pick up the kids from school so lunch for me is usually a boring salad. I am trying to switch things up which helps me stay focused with my weight loss this year.
This light Egg and Avocado Salad is perfect since you can make the hard boiled eggs a head of time and then just mix everything together when you are ready to eat it. Not like a traditional egg salad this uses Greek yogurt with the mayo. It will cut down the fat of the mayo making it light and delicious. No guilty seconds here.
My kids are not egg salad fans but when I make this Egg and Avocado Salad, they all always ask for some for lunch. I will be serving this over the summer for those hot days hanging out with them outside in the pool and sprinkler. Makes a perfect summery lunch option for everyone.
Makes 6-8 servings
Lunches Around the World with Little Passports!
Kids around the world are preparing to go back to school—that means homework, new friends and … lunch? Yes, that’s right! Let’s visit different countries and see what yummy food the school kids eat every day!
France– French children enjoy a 3 or 4-course meal that is made from high-quality ingredients, and are mostly made from scratch. The children all sit in the same eating area, the cafeteria. An interesting fact is that there are no vending machines in schools, because they’re banned due to the high sugar and fat content of the treats they carry. Typical school lunches here can have a variety of dishes and ingredients, such as grilled fish, salad, red beans, seasonal vegetables, garlic sausage, fruit salads and chocolate flan (just to name a few). Another perk is that the food is served on plates and eaten with real silverware!
Japan– In Japan, the school lunch ingredients are locally sourced and almost never frozen; in addition, the schools employ nutrition experts that work with kids and teach them the importance of good eating habits. Like the children in France, Japanese kids also eat in a community-like setting with their peers, and even their teachers! The children also wear white hats and robes to serve their classmates, which teaches them teamwork and respect. You can expect to find lots of rice, vegetables, fish, soup, and meat on the plate.
South Africa– South African school meals have natural ingredients such as corn, squash, sweet potatoes, and yams. There’s also rice, soft porridge, and meat that is sprinkled in with the vegetables. A special stew is made called potjiekos (named after a potjie, a three-legged pot), which originated from Dutch settlers. The cook puts vegetables, meat, potatoes, and spices into the pot, which is heated by small amounts of wood and twigs. After cooking, the result is a delectable stew!
Colombia– Colombian school lunch ingredients usually vary from region to region, but can contain rice, potatoes, fruit, beans, meatballs, and vegetables such as corn and avocados. There’s a special vegetarian menu also available, and children from 2 to 5 years old have their food cut and portioned into smaller sizes.
We hope you enjoyed our lunch trip around the world, and perhaps found inspiration to try new foods at your own dinner table! If you are not familiar with Little Passports you can check out my review, my kids love it!