Lunch Box Recipes


  • 2 Whole wheat pita or tortilla bread
  • 2 TSP of olive oil
  • Optional seasonings: Parmesan cheese, garlic, sea salt
Brush olive oil over top of bread. Sprinkle with seasonings. Cut bread into wedges (pizza cutter works great!) Place wedges on a baking sheet and bake in preheated over or toaster oven for 5-7 minutes at 425F. Enjoy with Guacamole or salsa!

Watch how to make this recipe!
  • 1 Whole wheat pita bread
  • 2 Tbsp pizza sauce
  • 1 Handful of shredded cheese
  • Suggested toppings:
    Sliced tomatoes
    Sliced mushrooms
    Pineapple tidbits
    Red pepper
    Red Onion
    Chopped cooked chicken breast
    Sliced ham


Spread pizza sauce on pita bread.  Put toppings on top of pizza sauce and sprinkle with cheese last. Place prepared pita in oven or toaster oven for 7-10 minutes, or until cheese is melted. Enjoy!

  • 1 Whole wheat pita bread
  • Suggested toppings:
    Sliced tomatoes
    Sliced mushrooms
    Sliced cucumbers
    lettuce or spinach
    Red pepper
    Chopped cooked chicken breast

Cut pita in half and open up the secret pocket. Stuff the pita with your favorite super power foods and enjoy!

Makes 12 muffins
  • 1 cup whole wheat flour
  • 1 1/3 cup rolled oats
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½ cup firmly packed brown sugar
  • 1 ripe banana
  • 1 large egg
  • ½ cup plain yogurt
  • ½ cup milk
  • 4 tbsp melted butter
  • 1tsp lemon zest
  • 1 1/3 cup fresh or frozen blueberries

Mix dry ingredients together in a large bowl – flour, oats, baking powder, salt, cinnamon and brown sugar. In a separate bowl, mix wet ingredients together – banana, egg, yogurt, milk, butter and lemon zest.

Mix wet and dry ingredients together by folding mixtures into each other. Do no over mix. Fold in blueberries. Be careful to not mix vigorously or else batter may turn bluish gray from blueberries.

Fill muffin cups with batter. Bake at 400F (preheated) for 20-25 minutes until center comes clean when checked with toothpick.
  • 1 cup Whole wheat pasta (Farfalle)
  • 1 Tomato, chopped
  • ½ cup Steamed zucchini, chopped
  • ½ Red Pepper, chopped
  • 10 Olives, pitted and chopped and halved
  • ¼ cup Feta
  • ¼ cup Sun dried tomatoes
  • ¼ cup fresh parsley
  • 2 tbsp Olive oil
  • 1 tbsp Lemon or Lime juice

    Boil pasta in water until tender. Rinse under cold water once cooked. In a separate bowl, combine the remaining ingredients. Add pasta.
  • 1 Tbsp. avocado oil
  • 1 medium (5-6 oz) potatoes, thinly sliced
  • 1/2 medium onion, cut in thin wedges
  • 1 cloves garlic, minced
  • 1/4 tsp. salt
  • 1/8 tsp pepper
  • 3 eggs
  • 1 Tbsp. snipped fresh oregano, or 1/2 tsp dried oregano
  • 1/4 c. sliced black olives
  • 2 tbsp finely shredded Parmesan or provolone cheese

    In 10 inch skillet heat oil;  add potatoes, onion, garlic, 1/8 teaspoon of the salt, and the pepper.  Cover and cook over medium heat for 5 minutes.  Turn the potato mixture with a spatula.  Cover and cook for 5 or 6 minutes more or till potatoes are tender turning mixture once more.

    In a medium mixing bowl beat together eggs, oregano, and the remaining salt.  Pour egg mixture over hot potato mixture,  Sprinkle with olives.  Cook over medium heat.  As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture to allow the uncooked portion to flow underneath.  Continue cooking and lifting edges till egg mixture is almost set (surface will be moist).

    Place skillet under broiler 4 to 5 inches from the heat.  Broil for 1 to 2 minutes or till top is set.  Sprinkle the top with finely shredded provolone or Parmesan cheese.  Serve immediately.  To serve cut into wedges.  Makes 3 to 4 main dish servings.


  • 2 Medium ripened avocados
  • 2 Red or green onions, cleaned and finely chopped (white and green parts)
  • 1 Medium plum tomato chopped
  • 1 Tbsp fresh lime juice
  • 2  Tbsp fresh cilantro
  • Pinch of salt

    Slice avocado in half lengthwise .Using a sharp knife remove pit. Use spoon placed between flesh and shell scoop out the flesh. Put avocado in medium bowl and sprinkle with lime juice. Mash coarsely with potato masher or fork. Add all other ingredients. Serve with tortilla chips or fresh veggies.
  • 2 cans of chickpeas – save the liquid
  • 2 cloves garlic
  • 2 tbsp tahini
  • 1 tsp sea salt
  • 5 tbsp extra virgin olive oil
  • 3 tbsp lemon juice
  • Cayenne, Cumin or Paprika to taste


Drain and rinse chickpeas in cold water and add to blender/food processor, leaving the chickpea liquid aside. Add remaining ingredients and blend. To modify consistency, slowly add the saved chickpea liquid to achieve desired thickness.

Enjoy with pita chips, on sandwiches or with chopped vegetables.

  • 1 large eggplant, peeled and chopped*
  • 4 large tomatoes, peeled, seeded and chopped
  • 3 cloves of garlic, finely chopped or pressed
  • 1/3 cup chopped fresh cilantro and parsley, mixed
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/4 cup olive oil
  • 1/3 cup water
  • small wedge of lemon (optional)

Slice the eggplant lengthwise and place it skin-side-up under a broiler. Leave it to roast for about 15 minutes, or until the skin is scorched and and the eggplant is very tender. Scoop out the roasted eggplant from the skin, puree it with a vegetable masher, and proceed with the recipe.

Mix all ingredients in a large, deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. Adjust the heat if necessary to avoid burning the zaalouk. Use a spoon or potato masher to crush and blend the tomatoes and eggplant. If you like, a small wedge of lemon can be added to the pan at this time. Continue simmering, uncovered, for 10 minutes or until the liquids are reduced and the zaalouk can be stirred into a heap in the center of the pan.