Breakfast:

This morning for breakfast I used my hamper items to make a smoothie. I was in a rush to get to school and smoothies are great to take on the go for busy mornings. It only took 5 minutes to make and I drank it on the bus and at school.  Hampers usually have yogurt, juice and fruit so it’s very easy to get creative with smoothies. In my smoothie I used cantaloupe, orange juice, yogurt and canned pineapple. It was creamy and delicious and would taste just as good with whatever fruit you have. Don’t be afraid to experiment! Cantaloupe is not a traditional smoothie fruit but it worked great. It was so tasty and I was in such a rush that I forgot to take a picture for the blog (oops!). Below a quick basic formula for a great smoothie:

Creamy Fruit Smoothie

VEGETARIAN, GLUTEN FREE

1 cup fruit(mixture of whatever you like!)

12 cup yogurt

½ cup juice or milk

Put all ingredients in a blender and blend until smooth.

Lunch:

For lunch I used pasta from the previous night’s dinner to make a healthy pasta salad. Cooking extra pasta or rice the night before to use in the next day’s lunch is a great time saver. Pasta salad is a very versatile dish. Adding beans or legumes is an excellent way to get more protein and fibre in your pasta salad. I used chickpeas but any bean would be delicious (I think kidney beans would be really good). Pasta salad is a very versatile dish and you can also use whichever vegetables you have in your hamper. I used peppers, carrots and spinach. Again in this recipe I use salad dressing and as I said in a previous post, dressing is great item to have to help you use your hamper ingredients.

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Veggie Packed Pasta Salad(serves 2)

VEGETARIAN, VEGAN, GLUTEN FREE OPTION

2 cups cooked pasta(regular or gluten free)

1/2 cup beans(any kind)

1 cup vegetables

4 tbsp salad dressing *make sure it’s vegan or gluten free if you need

Combine all ingredients in a large bowl and mix well. This salad is great served right away or if left to sit in the fridge for several hours or overnight.

Afternoon Snack:

For today’s snack I had an apple and a granola bar. I love that the hamper has granola bars because I can eat them anywhere and grab them when I’m in a hurry.

Supper:

 

Supper was very quick tonight and we used the canned chili given to us in our hamper. We dressed it up by shredding cheese on the top (so yummy) and serving it with toast for dipping. The canned chili was very convenient and was tasty, especially after we adding our own touches. A small amount of chili can also be stretched by serving it over rice or even over pasta. If your hamper happens not to have chili and you are a big chili fan, don’t worry! Bean chili is very easy to make and most of the ingredients are found in CFB hampers! The recipe makes quite a bit of chili, so leftovers can be used for yummy lunches. The chili powder is necessary though, or it will not taste the same. Spices like this can be found cheap at bulk stores, and it’s easy to get a small amount just for 1 or 2 recipes.

Easy Bean Chili (6 servings)

VEGETARIAN, VEGAN

1 tbsp oil or butter

1 cup vegetables(peppers, onions, mushrooms, celery and corn are great ones)

1 can beans in tomato sauce

2 cans other beans or legumes(chickpeas, black beans, lentils, kidney beans etc.)

1 can tomato soup

1 can diced tomatoes OR 1 cup tomato sauce OR 1 cup chopped fresh tomato

2 tbsp chili powder

Cayenne pepper/hot sauce(optional, to taste)

1 cup water

Sautee vegetables in oil/butter over medium heat until they are soft. Add the remaining ingredients and stir. Bring to a boil and then reduce heat to a simmer. Simmer for 40 minutes and then serve.