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Lunch Box Fun with a Special Kids Konserve Trio Menu

  • September 6, 2010
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Healthy, Gluten Free and Vegan Lunch Box Recipes For Kids Konserve Trio ContainersIt’s that time of year again, packing lunches in a hurry and trying to be sure you’re kids will actually eat it.  Along with that stress, you also want to take every opportunity to give your kids whole, nutritious foods.  A great way to save time, make lunch fun as well as nutritious for your little students, is to pack finger foods in fun ways. The Kids Konserve Nesting Trio is a great way to do just that!  Here are a few recipes for a Mediterranean themed meal that fits snug into the trio and will go happily into your child’s belly!

In the Large Container – Toasted Pita Points

6 whole grain pitas
4 tbsp olive oil
1 teaspoon dried oregano
salt & pepper

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.


In the Medium Container – Crunchy Dill Hummus

1 (15 oz) can garbanzo beans, rinsed and drained
2 tbsp freshly squeezed lemon juice
1 tbsp tahini
1/2 tsp salt
1 clove garlic, minced
¼- 1/3 cup olive oil  (depends on how creamy you like it)
1 cup cucumber, peeled and diced
1 heaping tbsp fresh dill, minced

In a food processor, add garbanzos, lemon juice, tahini, salt, and garlic. Turn processor on and slowly drizzle in olive oil, until it’s creamy enough. Add in cucumber and dill, and pulse a few times until well combined but not fully incorporated, leaving some crunchy bits of cucumber. Allow to chill in the refrigerator for an hour or so.


In the Small Container – Sunny Tomato & Olive Tapenade

1 4 ounce jar sun-dried tomatoes packed in oil, drained (reserve the oil)
1 cup pitted black olives
2 tbsp chopped fresh basil
3 cloves garlic
1/2 cup capers
1 1/2 tsp Parmesan cheese or vegan Parmesan substitute
salt and pepper to taste

Place all ingredients in a food processor. Add 2 – 3 tablespoons of the oil from the sun-dried tomatoes. Process until desired consistency is reached. Tapenade should be course with some chunks, not smooth and creamy.

Enjoy on Meatless Monday!


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  • cooking
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  • Kids
  • Kids Konserve
  • lunch
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Carolyn Scott-Hamilton

The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time!

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Meet The Healthy Voyager
Carolyn Scott, The Healthy VoyagerHi! I'm Carolyn Scott-Hamilton. I'm a Latina holistic nutritionist, vegan chef, cookbook author, speaker, show host, consultant and healthy travel and lifestyle expert. From video web series and travel articles, to product reviews and healthy, vegan and gluten free recipes, you'll find lots of info for a happier, healthier and greener lifestyle! After all, Life is a voyage, live it well!
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