On the Chopping Block

Spending a little time on Sunday cutting up some fruit and vegetables for the coming week’s lunches can make packing faster, easier, and healthier.  Yesterday I spent some time cutting up the following fruit…

– apples
– pineapple
– oranges
– blueberries
– grapes
– mango

and veggies…
– broccoli
– carrots
– cauliflower

I find that I’m much more likely to pack and snack on fruits and vegetables if they are already cut up.   I would also really like to make some granola to pack as a snack through the week, but I haven’t had a chance to look for recipes yet.  Does anyone have one that they really like?  If so, please share!

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16 Comment

  1. lunchitpunchit
    February 21, 2011 at 5:10 pm

    [New Post] – via #twitoaster

  2. Andi
    February 21, 2011 at 4:33 pm

    I agree on preparedness, no other way it can happen for me!
    I think my friend Colleen makes granola, I should see if she’ll share her recipe.

    1. Colleen
      February 28, 2011 at 1:11 pm

      Here is my recipe for homemade low-fat granola. It makes a huge batch. I keep it in the refrigerator and eat it every morning with milk for breakfast. It is also great with yogurt, etc.

      10 c old fashioned oats
      1 c wheat germ
      1 c ground flax seed
      1 c sesame seeds
      3 c nuts (I like slivered almonds and pumpkin seeds.)
      1 1/2 c water
      3 c applesauce (canned pumpkin and pureed bananas work too!)
      1/2 c honey
      1/2 c molasses
      1 1/2 tsp salt
      2 Tbsp cinnamon
      2 Tbsp vanilla extract
      2 c dried fruit (Raisins, dried cranberries, etc.)

      1. Preheat oven to 350.
      2. Combine oats, wheat germ, flax seed, sesame seeds, and nuts in a large bowl.
      3. Combine brown sugar, water, applesauce, honey, molasses, salt, cinnamon, and vanilla in a large saucepan. Heat until thoroughly mixed but do not boil.
      4. Pour syrup over dry ingredients and stir.
      5. Spread evenly onto 2 13×9″ jelly roll pans. Bake for 30-40 minutes, stirring occasionally.
      6. Cool and add fruit.

      1. FM
        February 28, 2011 at 1:31 pm

        Colleen this sounds amazing! I love that you make it to eat as cereal…what a great idea! I can’t wait to try this out!! As you can tell from all of my exclamation points! 😉

  3. Morgan
    February 21, 2011 at 7:51 pm

    Alton Brown’s granola recipe is awesome.

    It’s great as-is, but even better when I started modifying it to fit my tastes – I cut the nuts in half, leave out the coconut, throw in 1/2 cup of wheat germ and some flax seed, swap the raisins for dried cranberries or cherries… mmm!

    1. FM
      February 22, 2011 at 10:49 am

      Thanks for sharing your recipe and modifications. Wonder how it would taste using honey instead of maple syrup? I guess I will just have to do a taste test!

  4. Trashmaster46
    February 21, 2011 at 9:51 pm

    I’m rather fond of the Libby’s “Spiced Pumpkin Granola”, though I must confess I’ve never actually made it exactly the way the recipe is written. I almost always leave out the coriander, and I almost always put in more nuts & seeds (sometimes a greater total volume, sometimes just a greater variety).,3826,200012,00.html

    1. FM
      February 22, 2011 at 10:52 am

      I really like the idea of the pumpkin pie mix to give it a little something different. It sounds great!

  5. Lin
    February 22, 2011 at 5:55 pm

    FM these look really good and ready to go! Did you have one for lunch today?

    1. FM
      February 22, 2011 at 9:24 pm

      Actually I did pack some of both the fruit and veggie combos. I even used some of the fruit to make a smoothie this morning…I just added some flax seed and yogurt. Mmmm!

  6. Michele
    February 27, 2011 at 4:54 pm

    Here’s an old Granola recipe that can be made in the microwave.
    3 cups uncooked oatmeal
    1 cup untoasted wheat germ
    1 cup unsweetened coconut
    2 tbsp cinnamon
    2 tbsp brown sugar
    1/4 cup powdered milk
    1/3 cup honey
    1/3 cup oil
    1 tsp vanilla
    Mix all dry ingredients together in a large shallow glass dish.
    Combine the honey, oil, vanilla and heat in the microwave for 20/30 seconds.
    Drizzle warm liquid over the dry ingredients, coating thoroughly, using your hands to mix.
    Microwave 10 to 15 min on high.
    Cool completely before removing from dish.
    Store in an airtight container.
    (to make in oven, toast at 250 degrees for 1 hour or 300 degrees for 1/2 hour, stirring several times.)
    Variations: nuts, raisins, seeds or dates should be added after mixture cools.

    1. FM
      February 28, 2011 at 10:45 am

      Thanks for the recipe! I forgot to pick up oats at the store this weekend. I’m not sure how when I have been thinking about granola NON-STOP for over a week now 😉 I think I am going to take my favorite parts of each recipe and make some this week…after another trip to the store. What I really like about the idea of making granola is that it can always be like a work in progress to hit on just the right combo or that it can be switched up based on what you have in the house (unless you don’t have oats) or your mood. I can’t wait!!

    2. Andi
      March 3, 2011 at 5:17 pm

      Thanks for stopping by and sharing a recipe, Mom!

  7. Community Recipe Box | Lunch It, Punch It
    September 28, 2011 at 7:46 pm

    […] red pepper & lime pork chops Emmy – Italian Dressing Emmy – fattoush dressing Michele – microwave granola Colleen – low-fat […]

  8. […] FM was looking for and found a granola recipe? I think that article is referring to store-bought granola rather than […]

  9. […] in the 1-cup Pyrex. Fruit or honey is added to the container the night before, but if taking granola, I pack it in a small […]

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