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We a n G r e e n ’ s 2 0 1 3 Back 2 School Guide


{We Love SNACKS}

Save the earth

BY PACKING HOMEMADE SNACKS There is an average of 194 school days in a year. If each student replaced 1 single use packaging snack (think yogurt, fruit cups, crackers, cheese strips, applesauce, etc.) with a ho mema de snack packe d in a reu sable container an average size school would save

85,758 pieces of garbage a year.


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1. Weelicious’ Whole Wheat Cheddar Crackers 2. Family Fresh Cooking’s Strawberry Applesauce 3. Mary’s Gone Crackers & Organic Cheese 4. Martha Stewart’s Yogurt with Blueberries

5. Today I Ate A Rainbow’s Kale Chips 6. Bob Greene’s Healthy Chocolate Pudding 7. Kidshealth.org Homemade Peanut Butter 8. Annalissa’s Raw Coconut Yogurt with Goji Berries 9. Tessa’s Homemade Sunflower Butter


MoPa’s House Made Sweet Chips Scrub clean one awesome sweet potato, and slice thin. Set your oven to 325 and grab a non-stick baking sheet. Line your baking sheet with thin potato rounds, brush one side with EVO, and the other with honey. Add a touch of salt & pepper. Bake for about 15-20 minutes until they appear crisp. Watch them close, you don't want to burn these little gems! Once the edges crisp up, remove from the oven to cool. Add a squeeze of lime, or serve with hummus and yogurt for dipping. Nate & Charlie love this sweet and salty snack. I love it because it's a great alternative to the bag variety. Serve room temp as an afternoon snack, or batch cook, and be snack ready all week long.

Denell Mom of 2 &Founder of www.mopa.com


FACT: Did you know every year Americans throw 31 million tons of o t h e r w i s e compostable food waste in l a n d fi l l s a n d incinerators, e n o u g h t o fi l l 725,000 ice cream trucks?

TIP: Try composting!

DO: Check out the Grades of Green composting a c t i v i t i e s HERE!


Michelle’s Granola Bars 2 cups whole multigrain oats 1/4 cup sunflower seeds 1/2 cup dried cranberries 1/4 cup wheat germ 1/4 cup ground flax 1/2 cup sliced almonds 2 pinches sea salt 1/2 cup almond butter 3/4 cup honey 1/4 cup brown sugar 1/4 chocolate chips

Preheat oven to 350F. Grease a ceramic or glass 9X13-inch baking dish and line with parchment paper. Mix oats, sunflower seeds, cranberries, wheat germ, flax, and almonds together in a bowl. Spread mixture on a sheet pan and toast in preheated oven for 8 minutes. Return mixture to large bowl. In a medium saucepan, combine salt, almond butter, honey, brown sugar, and chocolate chips. Bring to a boil over medium heat and immediately remove from heat. Pour over oats mixture and combine until dry ingredients are evenly coated. Transfer to the lined baking dish. Press mixture down and together by folding over parchment paper to press down. Tear off edges of parchment paper so it does not cover the mixture when baking. Bake for 25 minutes. Let cook for up to 2 hours and then cut and serve.

~Michelle Mom of 2 & Inhabitots Editor


Wean Green’s LImited Edition Lunch Bags Coming Soon....


{We Love DIPS}

"Less than 10 percent of 4- to 8-year-olds consume the USDA (U.S. Department of Agriculture) recommended daily servings of vegetables," said Jennifer S. Savage, associate director of the Center for Childhood Obesity Research at Penn State.


MAKE VEGGIES

FUN! T h e Center for Childhood Obesity Research at Penn State concludes that children will eat more of each veggie when paired with a dip than when it was served alone.


{We Love LUNCH}

An average elementary school student creates 67 lbs of school lunch waste a YEAR!

Make Food. Pack a LitterLESS Lunch.


Mexican Chicken Sliders Ingredients 1 1 pound ground chicken breast 2 1 tablespoons chopped fresh cilantro 3 1 teaspoon cumin 4 1/2 teaspoon garlic powder 5 1/4 teaspoon onion powder 6 1 teaspoon salt 7 1 large egg Preparation 1. In a large bowl, combine all the ingredients, except the oil, and mix to thoroughly combine. 2. Divide the mixture into 8 equal portions and form into patties. You will use about 1/4 cup of the mixture per patty. 3. Heat the oil in a skillet over medium heat and cook for 3 minutes on each side, or until chicken is cooked through. 4. Serve with desired accompaniments. Accompaniments: sour cream, jack cheese, cheddar cheese, sliced tomatoes, lettuce, slider buns

Check Out one of Catherine’s Faves:

Vegetarian Sandwich


Some of Wean Green’s Favorite Recipes! Sushi Sandwiches ” I l o v e ro l l i n g a l l o f the girls’ favorite sandwiches out into t h e s e b i t e s i z e ro l l s . I never see any leftovers;)” ~Melissa, CEO

C h e e s y G re e n Hummus I p a c k a l i t t e r LE S S l u n c h e v e r y d a y fo r w o r k ! T h i s cheesy green hummus has become a staple in my lunch kit. ~Kat, Customer Service Manager


Favorite Lunch: “The kids love pearled couscous and broccoli mixed together. Sometimes I add Organic hot dogs to it too”

Favorite Snack: “I use those kids plates that have sections and in each section I put: 1 handful of raisins, 1 handful of freeze dried fruit and 1 handful of Annie's Cheddar Snack Mix. They love the variety”

~Marissa Mom of 2 & EIC George & Ruby


~Elina MOther of 1 & co-founder of A-List Moms

FACT:

Did you know that Los Angeles County throws away

enough trash to fill Dodger Stadium everyday?

TIP: DO: HERE!

Try packing a trash-free lunch at least once a week! Check out the Grades of Green Trash Free Lunch Program


SUMMER ROLLS PEANUT SAUCE

2 tbsp creamy organic peanut butter 1 tbsp soy sauce 1 to 2 tbsp water, to thin out the sauce, if necessary

2 tbsp rice vinegar 2 tsp sugar

Make the spicy peanut sauce: Whisk together all the ingredients for the sauce until smooth and creamy, and set aside.

ROLLS

Round rice paper wrappers fresh mint leaves fresh basil small fresh cilantro sprigs cucumber cut into thin sticks carrots cut into thin sticks peppers cut into thin sticks 8 Boston lettuce leaves scallions, quartered lengthwise then cut crosswise into 2-1/2-inch pieces (white and light green parts only)

1. Make the vegetable filling: Use a mandolin or box grater to slice the cucumber, carrot and red pepper into thin strips 2. Soften the rice wrappers: Fill a round cake pan halfway with warm-hot water. (It should be quite warm, but cool enough to stick your fingers in it without getting burned. For each wrapper, immerse it in the hot water bath until it softens, which takes about 30 seconds. Watch for it to begin curling, then immediately flip it over and continue flipping until it is just softened. Use both hands to pull it up out of the water, being careful so it doesn't collapse on itself, and spread it immediately on a plate. 3. Put filling in the center of the wrapper: Fill the center of the softened wrapper first by laying about 3 to 4 herb leaves down the center. Then, add 1/8 of the veggie mixture. Add a few sprigs of cilantro and 2 to 3 mint leaves, depending on how large they are. 4.Roll up the summer rolls: To roll up your roll, first fold the top and bottom edges of the wrapper over the filling, then fold in the edges towards the center and continue rolling the filled wrapper until it's closed and snug. Let kids put together their own rolls. Dip in peanut sauce and enjoy!Continue this process with each of the wrappers. You may need to change your hot water halfway through. As you finish each roll, place it on a cookie sheet and cover the rolls with a damp towel.To serve, slice in half with a sharp knife and serve the peanut sauce on the side.

Fits perfectly in Wean Green Lunch Cubes!


Some of our Fave SAVE THE EARTH Organizations

TakeOutWithOut

NonToxicRevolution

GreenPeace

Healthy Child Healthy World

Earth Day Network

Friends of the Earth

Grades of Green

WWF

1% for the Planet


Make Lunch. ~Melissa

n u t r i t i o u s SNACKS

FAVORITES

HEALTHY

FUN EASY

SCHOOL LUNCHES SPREAD D E L I C I O U S IT

DIPS

ECO Questions, comments, love letters? Call: 1.888.923.9326 Email: info@weangreen.com


Wean Green's Back 2 School Guide