Back to school
Many children have made their back to school recently. It was the case of our co-founders’ children. They have shared with you their mom lifehack to provide delicious healthy meal for their kids.
#1: Benoo recipes into lunch boxes
We made a selection of time saving, easy-to-make, easy-to-transport and of course child-friendly recipes. They can be eaten hot or cold.
- Pizza pancake
- Poppy seed crunchy potatoes
- Veggie fritters
- Pierogi (try also this colorful variation!)
- Potato-carrot tortilla
- Omelets with seasonal veggies like this spring one or this summer one
Expert tip: We also love to put these dishes between 2 slices of bread. It works well with the tortilla. It’s also a time-saving recipe, as you will need only a pan (dishes-friendly!)
#2: Use your leftovers and be creative!
As a parent, we don’t always have time to cook. But using dinner leftovers (or simply make more) is a zero waste and time-saving solution. Pasta for example can be eaten hot or cold. You can add a homemade pesto in it. Be also creative by using leftovers as garnish for Pierogi!
Expert tip: Save more time, Pierogi dough can be frozen.
#3: Add seasonal veggies snack, combined with amazing dips
Snacks are a must for kids, and better when it’s healthy and seasonal.
This autumn, we have:
– zucchinis (before summer season ends!)
Adapt those to the current season 😉
They can be added aside of their lunch box or simply in a separate bag or box for the entire day.
Don’t forget a nice dip to go with, children love dipping! Looking for inspiration? Check our amazing sauces!
Expert tip: Carve nicely the veggies like in this video or this one. The picky ones would be definitely more tempted.
You can also do the same for fruits!
Recipe by Inés Lauber Say goodbye to food waste with these deliciously tender vegan bread balls, made from leftover loaves and seasoned to perfection. Ingredients At home: white bread (stale), medium onions, breadcrumbs, tomato concentrate, mustard, parsley or ground...
Daily at Benoo, we encourage urban communities to cook with local and seasonal ingredients. Why? Simply to lower the impact of our food system. By using regional fresh ingredients, we shorten transportation, avoid the use of plastic and reduce food waste. We have calculated that a meal cooked with local ingredients can be up to 2/3 less impactful than a normal meal cooked with ingredients from a supermarket.
Why don’t you try to make it a weekly habit? Write us to join one of our workshops!