Healthy School Lunches (Q13 FOX News)

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This episode is actually a segment I did on Q13 FOX News, but it has some ideas that are not in previous episodes, so I’m making it its own episode!

Bill was a blast, as always, and he was a good sport about doing some real dirty work! 😀


Zucchinni Puffs
  1. ½ cup butter
  2. ¾ cup honey
  3. 1 egg
  4. 2 cups whole-wheat flour
  5. 1 teaspoon baking soda
  6. ½ teaspoon cinnamon
  7. 1 pinch nutmeg
  8. 1 pinch ground cloves
  9. 1 pinch salt
  10. 1 cup rolled oats
  11. 1 cup raisins
  12. 1 cup grated zucchini
  1. Cream butter add honey. Add egg and beat well.
  2. Combine flour, soda, cinnamon, nutmeg, cloves, salt, rolled oats, and raisins in a separate bowl.
  3. Add flour mixture alternately with zucchini to egg mixture.
  4. Drop by teaspoon onto a cooked sheet lined with parchment paper.
  5. Bake at 375 Degree F oven for 10-15 minutes (time may vary as all ovens are different.)
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Little Sausage Octopus
These are tasty, and so cute! I like to take them to school for lunch with some rice balls and veggie sticks. Make sure you get all-natural sausages with no nitrates, nitrites, or MSG.
  1. Little sausages, fully cooked (make sure they contain no nitrites, nitrates, or MSG)
  2. Toothpicks
  1. Using a paring knife, slice half of a sausage lengthwise. Turn and slice again. Now you should have 4 legs of the octopus.
  2. Slice each leg into two. Now you have 8 legs. Repeat for all sausages.
  3. Brown sausages in a non-stick pan over medium-high heat. With some types of sausage, this will be enough to make the legs of the octopus curl out.
  4. If your octopus legs need more curling, pick up the sausage with tongs and push a toothpick onto the top (the head of the octopus). This will allow you to use the toothpick to set the octopus right-side up, without burning yourself.
  5. Hold the toothpick and set the octopus right-side up in the pan, with its legs spread apart. You may have to hold it there for a few seconds for it to stay. Brown the underside of the octopus legs, and it will help it to keep the octopus shape.
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Yummy in my Tummy Meatballs
These baked meatballs are yummy in my tummy! My friend Nora said it was the best meatballs she has ever had. 😀 Serve them with organic pizza sauce for dipping!
  1. 1-½ lb. ground beef (100% grass-fed beef is best)
  2. 5 ounces frozen spinach, thawed and drained thoroughly
  3. ½ cup finely grated Parmesan
  4. 1 whole egg
  5. 1 ½ teaspoons dried basil
  6. 1 ½ teaspoons dried parsley
  7. 1 teaspoon garlic powder
  8. 1 teaspoon kosher salt
  9. ¼ cup bread crumbs for meat mixture, additional ½ for coating meatballs (we used Japanese Panko bread crumbs)
  1. Preheat your oven to 400 degrees F.
  2. Dump all ingredients and 1/4 cup of the bread crumbs in a bowl. Mix well.
  3. Roll them into balls the size of a ping pong ball.
  4. Put some of the remaining bread crumbs in a mug. Place a meatball in, and shake it around to coat the meatball.
  5. Place on a baking sheet. Repeat with all the meatballs.
  6. Bake for about 20 minutes, or until golden and cooked through.
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Rice Balls
When you are done making these simple rice balls, they are already wrapped in plastic wrap so it’s perfect to take to school for lunch! Keep them plain, or you can add a filling. They go great with Yummy in My Tummy Balls, Marinated Mushrooms, or Sausage Octopus 😀
  1. Brown rice, or short-grain white rice (rice that is sticky when cooked. Not basmati rice.)
  2. Filtered water
  3. Salt
  4. Filling of your choice (optional): chicken teriyaki, salted salmon, pickles, etc.
  5. Seaweed sheets (optional)
  1. Wash rice thoroughly. Let it soak for at least an hour. Soak for several hours if using brown rice.
  2. Cook the rice according to instructions. For brown rice, we used 3 cups to 4 cups of filtered water. Cook under high pressure in a pressure cooker for 20 minutes. Make sure to let the pressure come down on its own – this takes additional time.
  3. In a small bowl, drape with some plastic wrap. Wet the saran wrap by pouring in a little bit of water, then pouring out the excess. Sprinkle salt on the plastic wrap (it will stick to the wet plastic wrap.)
  4. Put in some rice into the bowl. Make a little hole in the middle, and place your filling, if desired.
  5. Use the plastic wrap to envelop the filling, and shape into a ball. Make sure it is compacted enough to hold its shape, but do not squeeze so much that the rice grains smush.
  6. Twist the top, and you have a nicely wrapped rice ball! You can store it this way and take it to school, or keep it in the refrigerator for a day. If desired, the rice ball can be wrapped in seaweed.
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Potato Leek Soup
We love this soup! It’s so creamy, but it has no cream or milk. Good thing it’s easy to make, too!
  1. 1 cup organic butter (or organic dairy-free butter substitute, such as Earth Balance)
  2. 2 leeks, sliced and cleaned thoroughly
  3. salt and pepper to taste
  4. 1 quart chicken broth
  5. 1 tablespoon tapioca starch or cornstarch
  6. 4 cups Yukon Gold potatoes peeled and diced
  1. In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
  2. Stir cornstarch into broth and pour broth into pot.
  3. Add the potatoes and bring to a boil. Season with salt and pepper. Reduce heat and simmer at least 30 minutes, until potatoes are tender.
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Taco Lettuce Cups
We have this a lot for dinner at my house. We also like to take leftovers for lunch to school. This is so good, and fun too because you get to build your own lettuce cups!
  1. 1 pound 100% grass-fed ground beef
  2. Taco seasoning (make sure it doesn’t contain MSG!)
  3. Lettuce or cabbage leaves
Topping of your choice, such as
  1. Can of organic refried beans, warmed on the stove
  2. Cherry tomatoes, halved or quartered
  3. Canned sliced black olives
  4. Shredded cheddar cheese
  5. Crushed tortilla chips
  6. Limes, cut into wedges (to squeeze onto the tacos)
  7. Salsa
  8. Guacamole
  9. Catalina, French, or Ranch dressing (make sure there is no MSG or high-fructose corn syrup)
  1. Cook beef according to taco seasoning instructions.
  2. Quarter the iceberg lettuce and carefully pull apart so they keep their cup shape.
  3. Set the iceberg lettuce cups, beef, beans, and other desired toppings on the table. Let everyone grab a lettuce cup and fill it with their favorite toppings! Yum.
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