Recipes — Dehydrated Tomato Flakes

5 Yummy Back-to-School Recipes to Brighten Up Your Kiddo's Lunch Box

So, September is right around the corner, and you know what that means. It's almost time to send your kiddo(s) back to school. But, brand new gear excitement aside, back-to-school season is also a time for hectic mornings with zero time to prep something decent for his/her lunch box. If you want to avoid such scenarios, stepping up your meal prep game is your only choice, and these five easy back-to-school recipes are just the thing to get you started.
PS: The healthy ingredients in there are just a bonus.

1. Cheese Broccoli Egg Cups

By now, most moms know that cheese is a surefire way to transform just about any veggie based snack into a kid approved meal, and these lunch box friendly egg cups are no exception. Laced with broccoli and Cheddar cheese, these bites will secretly sneak a bunch of much needed nutrients into your munchkin's body while sparing you the lunchtime tantrums.
Ingredients:
½ cup dehydrated broccoli
¼ cup Cheddar cheese, grated
2 small eggs, beaten
¼ cup milk
1 clove garlic, minced
A pinch of salt and pepper
Instructions:

1. In a bowl, add the dehydrated broccoli along with one cup of warm water.
2. Meanwhile, preheat the oven to 350^o
3. Once the broccoli is hydrated, remove it from the bowl, squeeze away any excess water, and add to a separate bowl along with the other ingredients and whisk together until they are evenly combined.
4. Line a muffin tin with cupcake cases, and pour 1-2 tablespoons of the mixture in each case.
5. Bake for about 15 minutes, or until the egg cups are cooked through.

2. Greek Style Pasta Salad

Another genius way to trick your little one into eating his/her veggies is to add pasta to the mix. From tomatoes to cucumber to green olives, this kid friendly take on the classic side salad will have them asking for seconds.
Ingredients:
8 ounces of bow-tie pasta, cooked
½ cucumber, peeled and diced
4 tbsp dehydrated tomato flakes
5 green olives, pitted and cut in half
3 tbsp Feta cheese, crumbled
3 tbsp olive oil
1 tbsp vinegar
½ tsp dried oregano
A pinch of salt and pepper
Instructions:

1. In a bowl, add the tomato flakes along with 1/3 cup of warm water and set aside for 15 minutes.
2. Once the tomato flakes are hydrated, squeeze away the excess water, and transfer to a salad bowl.
3. Toss the rest of the ingredients and mix well until they are evenly combined.
4. Refrigerate for a couple of hours and serve chilled.

3. Banana Blueberry Oatmeal Cookies

Even though store bought cookies don't have a reputation for being healthy, this homemade version begs to differ. Containing a variety of nutrient rich ingredients, such as oats, fruits, and cinnamon, these chewy cookies will be your kiddo's new favorite back-to-school snack.
Ingredients:
2/3 cup oats
½ cup freeze dried blueberries
¼ cup freeze dried banana slices
1/3 cup flour
1 tsp baking soda
1 ½ tsp coconut oil
½ tsp vanilla extract
1/3 cup maple syrup
¼ tsp cinnamon
A pinch of salt
Instructions:

1. In a bowl add the freeze dried blueberries and banana slices along with 1 ½ cup of warm water and set aside.
2. Once they are hydrated, remove them from the water, and mash the banana slices.
3. Meanwhile, preheat the oven to 350^oF and line a baking sheet with parchment paper.
4. In a bowl, mix the oats, cinnamon, baking soda, and salt.
5. In a separate bowl, add the banana puree, coconut oil, vanilla extract, maple syrup, and combine well.
6. Then, stir in the flour mixture and the blueberries until you form dough.
7. Using your impeccably clean, bare hands, form balls with the dough and arrange them on the baking sheet.
8. Flatten them with the heel of your hand to the desired thickness and bake for about 8-10 minutes or until they are cooked through.

4. Bean Dip and Chips

Who said your kid's lunch box is only worthy of BLT sandwiches? This slightly fancy but super easy bean dip recipe proves once again that back-to-school recipes can be all types of yummy with minimal effort.
Pro tip: Pair this delicious dip with gluten free tortilla chips for a healthy midday treat.
Ingredients:
1 cup dehydrated refried bean mix
½ cup passata
½ cup sour cream
¼ tsp chili powder
½ cup Cheddar cheese, grated
1/8 tsp cumin
Instructions:

1. Add all the ingredients in a slow cooker along with 2 cups of water and cook for about 2-3 hours, stirring occasionally.

5. Salt and Vinegar Zucchini Balls

From loading the human body with vitamin C to providing you with a hefty dose of fiber and protein, zucchini is one of those foods that screams “healthy.” Unfortunately, given its mild taste, the nutrient-rich veggie often goes unnoticed. Bring zucchini back into the spotlight with this zesty lunch box recipe that'll convert your little one into a lifelong fan from that very first bite.
Ingredients:
1 cup dehydrated zucchini
2 small eggs
1 cup breadcrumbs
1 garlic clove, minced
¼ cup Cheddar cheese, grated
1 tbsp fresh dill, finely chopped
2 tbsp white vinegar
1 tsp salt
Instructions:

1. Add the dehydrated zucchini to a bowl along with 1 cup of warm water and set aside for 10-15 minutes.
2. Meanwhile, preheat the oven to 350^o
3. Once hydrated, transfer the zucchini to another bowl and stir in the rest of the ingredients. Mix until you form a batter. If it's too moist, add more breadcrumbs.
4. Using your hands, form several golf-sized balls and place them on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes, or until the zucchini balls turn golden.
6. Serve with yogurt based dips.

What's your go-to lunch box recipe for your little munchkin? Share your ideas and suggestions in the comments down below!

 

5 Easy-to-Make Snacks Perfect for Last-Minute Traveling

It’s already August, which means vacation time is right around the corner. But, if you are anything like most people, chances are you have yet to start packing. While tucking away your bathing suit at the very last minute is no big deal, neglecting to throw in a couple of snacks can be all types of frustrating during a long trip. To avoid packing all the wrong things or - worse - leaving your tote bag empty and your stomach growling, we gathered around these five last minute snacks for traveling that are super easy to make, healthy and - most importantly - packed with flavor. So, consider yourself road-trip ready.

1. Chocolate-Covered Strawberries

Requiring just three ingredients, this last-minute snack is the epitome of easy. But, don't let the short ingredient list fool you. Thanks to dark chocolate’s sweet taste, the travel-friendly nosh is bound to swoon your taste buds even when heat and hundreds of miles are slowly getting the better of you.
Ingredients:
3 ½ ounces of dark chocolate
½ tsp coconut oil
½ cup of freeze dried whole strawberries
Instructions:

1. Line a tray with waxed paper and set aside.
2. Add the chocolate to a heat-proof mug and place it in the microwave for 15-20 seconds.
3. Once the time is up, remove the mug from the microwave and using a spoon, and gently stir the slightly melted chocolate.
4. Then, place the mug in the microwave once again for another 15-20 seconds.
5. Repeat the same procedure until the chocolate is completely melted and then stir in the coconut oil.
6. Dip the whole strawberries into the chocolate and arrange them on the tray.
7. Place them in the fridge and chill for about 5-10 minutes.

2. Peanut Butter & Banana Chips Wrap

Packed with fiber and lots of flavor, bananas are one of those foods that can readily turn any snack into a gourmet treat. Take this peanut butter and banana wrap, for example. Made in less than 5 minutes, this last minute snack is perfect for anyone who needs something filling to munch on while on the road without discounting on flavor. Kudos to those who go the extra mile and add candied nuts to the mix!
Ingredients:
1 whole wheat tortilla
2 tbsp peanut butter
2 tbsp freeze dried banana slices
1 tbsp candied cashews (optional)
A pinch of coconut sugar
Instructions:

1. Spread the peanut butter on the tortilla evenly.
2. Top with the banana slices, candied cashews, and coconut sugar.
3. Roll up the tortilla tightly and store in an air-tight container or ziplock bag.

3. Stuffed Olives

We get it: Not everyone is a fan of sweet snacks. But, going outside the potato chip box while on the road is not an easy feat. That's why you need this healthier snack recipe in your life. At just three ingredients, this nibble takes almost zero time to prep, and is all kinds of delicious. Not to mention that it's packed with fiber, thanks to red bell peppers. That basically means that just a few bites can keep you full for a long time!
Ingredients:
½ cup green olives, pitted
2-3 tsp freeze dried red bell peppers
A pinch of salt
Instructions:

1. Fill half a cup with lukewarm water and add the red bell peppers.
2. Let them sit for a while until they are hydrated.
3. Then, transfer them to a small bowl, squeeze the excess water away and add some salt.
4. Using a fork, mash the hydrated bell peppers until you form a thick paste.
5. Stuff the pitted olives with the paste and store them in an airtight container.

4. Fruit & Nut Clusters

Somewhere between the subtly sweet taste, crunchy cashews, and fiber rich berries, this 4 ingredient snack screams “travel material.” So, if you want to spend more time on your suitcase than prepping your snack bag, this recipe is a no-brainer.
Ingredients:
½ cup cashews, unsalted and finely chopped
½ cup freeze dried Berry De-Lite blend
4 ounces of chocolate, melted
1-2 tbsp coconut flakes
1 tsp coconut sugar (optional)
Instructions:

1. In a bowl, add the melted chocolate and stir in the fruits, cashews, coconut flakes, and sugar. Mix well until all the ingredients are coated with chocolate.
2. Set several paper cupcake cases and spoon about 1 tbsp of the mixture in each of them.
3. Freeze for about 5-10 minutes and transfer to a ziplock bag.

5. Tomato Parmesan Crisps

While veggie chips can definitely do the trick and keep your hunger at bay, nothing hits the spot quite like a cheesy oven-baked crisp. But, this twist on the favorite snack comes with a generous serving of tomato flakes, making your munching experience all the more decadent. Who said road trip food is unhealthy and boring?
Ingredients:
½ cup Parmesan cheese, grated
2 tbsp dehydrated tomato flakes
Instructions:

1. Add ¼ cup of lukewarm water in a bowl and stir in the tomato flakes. Let them sit there for 10-15 minutes until they are hydrated.
2. Meanwhile, preheat the oven to 400^oF and line a baking sheet with parchment paper.
3. Once the tomato flakes are hydrated, remove them from the bowl, squeeze any excess water and add them to a separate bowl along with the grated parmesan cheese. Mix the two ingredients thoroughly until they are evenly combined.
4. Spoon about 1 tbsp of the mixture onto the baking sheet and form small cheese “discs.” Make sure you leave enough room between one another to prevent them from sticking together.
5. Bake for 3-5 minutes or until they turn golden brown.
6. Let them cool for a while and store them in an airtight container.

So, what's your go-to last-minute snack? We'd love to hear your thoughts and suggestions in the comments down below!

 

4 Easy Meal Ideas That You Can Cook With Your Children in 2018

After a week long absence from home due to work, you need to spend quality time with your children. There’s no better way to spend time and teach them valuable skills like cooking with them. Here are a few meal ideas that you can cook with your children over the weekend.

Salad in a jar¹

Most parents complain that it is a hustle to get kids to eat salads. I bet you do agree with me. They may take a bite here and there, but a whole plate, never. You can make them eat by presenting it in a fun and exciting way. Allow them to be in control of the ingredients. Be sure that they'll be happy to indulge without your usual push.
You will need

• Four different vegetables - Allow them to select what to put in the jar. The rule is that they should select not less than four. Try mixing up colors, for example, with our dehydrated/rehydrated carrots, cucumbers, peas, corn, and lettuce.
• A fruit to sweeten up the salad, like our freeze dried strawberries, apples, mangoes, or blueberries
• A mason jar

Method

• Show your children to cut up the veggies using a butter knife or scissors which are perfect for little hands. If you go with our veggies, all you have to do is rehydrate to keep it safe for your children.
• Let them layer the chopped veggies on a large platter.
• Ask them to take a little at a time as they layer the veggies on the jar, starting from the heaviest to the lightest. They should finish up with greens, in this case, lettuce. A nice arrangement would be to put carrot at the bottom, then peas, corn, avocado, strawberries and lettuce on top.
• Refrigerate for eating later. Or if they want to eat immediately, they should shake the jar, and then pour into the plate.

Watermelon and berry cookie-shaped fruit salad²

 You will need

• Watermelon/ Rehydrated Freeze Dried Pineapple Chunks
• Berries/ you can use any of our freeze dried blueberries, raspberries, or blackberries.
• Cookie cutter

Method

• Peel the watermelon and cut into flat pieces.
• Let the kids cut the watermelon into various shapes using cookie cutters
• Mix the blueberries, raspberries, or even Papayas with the melon. Serve immediately.

Banana, peanut butter spread with chocolate chips³

You will need

• 2 whole wheat tortilla, about 8 inches each
• 1 banana, thinly sliced/ you can also use our freeze dried banana slices
• 4 tablespoons peanut butter
• 2 tablespoon chocolate chips

 Method

1. Let each kid spread peanut butter on their tortilla.
2. Ask them to arrange the banana slices on half the tortilla.
3. Let them sprinkle chocolate chips over the banana.
4. Fold the tortilla so that the halves meet. Cook it in a skillet over low heat until it turns golden brown on both sides as crispy enough according to your preference.
5. Let them cut up a tortilla into three using a pizza cutter from the folded edge to the center. This avoids the filling from squeezing out.

Taco pizza⁴

You will need

• 2kg/ 4.4 lbs ground beef
• Mixed spices for seasoning
• 10-ounce refrigerated pizza dough
• 16 oz Refried beans / our easily rehydratable refried beans are incredibly delicious, without all the extra additives and preservatives
• 2 cups shredded Cheddar cheese
• ½ cup chopped tomatoes/ use our rehydrated dried tomato flakes.
• ¼ cup sliced black olives
• 4 chopped onions / use our rehydrated chopped onions to reduce tears.

Method

1. Preheat the oven to 375 degrees F.
2. Fry the ground beef over medium heat until brown. Drain the grease. Then, add the seasonings.
3. Remove the pizza dough and let it stay at room temperature for five minutes before using. Place the pizza dough on unbuttered cookie sheets, pressing it at the bottom and all sides of the cookie sheet.
4. Bake the pizza dough for 10 minutes until it's lightly golden. Then remove it.
5. Heat the beans in the microwave for a minute. Spread the beans over the pizza crust while it’s still warm. Then, cover with the ground beef. Sprinkle cheese. Add the olives, onion and tomatoes.
6. Bake for another 7 minutes or until the cheese has melted. Serve immediately
7. The kids will enjoy chopping and spreading the ingredients and slicing the pizza.

Are you looking for ways to bond with your children? Cooking with them is a fantastic way to spend time with them and share a home cooked meal.
Please share other meal ideas that you have tried before in the comments!

 








References

1. https://www.hellowonderful.co/post/COOKING-WITH-KIDS--SALAD-IN-A-JAR
2. https://witandwhistle.com/2011/07/05/cookie-cutter-fruit-salad/
3. https://www.budgetbytes.com/2013/05/peanut-butter-banana-quesadillas/
4. https://life-in-the-lofthouse.com/taco-pizza/