Who doesn’t love a sandwich option when trying to feed your family all day, every day? Bringing you more lunchbox friendly recipes with this one hundred percent whole wheat sandwich bread (that your family will actually eat), making it easier to incorporate whole grains into your diet. I’ve also included a recipe for Pumpkin Seed Butter at the end of the post, which was a bonus post with the blender attachment in January. It makes a wonderful nut-free substitute for peanut butter. And that is especially helpful if you are packing school lunches right now.
If you subscribe to the blog, then you know that we are dedicating August and September to new breakfast, lunch and snack ideas, just as summer comes to an end and a new school year begins. This month started out with a bonus post of Toasted Coconut, Millet and Banana Muffins. (Subscribe to receive bonus posts every month!) Full of whole grains, honey and banana goodness, they make great snacks and on-the-go breakfasts. Next up, a whole wheat yeasted waffle batter that is made up at night and then stashed in the fridge until the next morning for a quick and easy breakfast your family will love. Because, who doesn’t love waffles? And leftover waffles can be frozen for your own healthy version of those ones you pop in the toaster, or used in lieu of sandwich bread to mix up the ol’ PB&J.
Do you ever base a dinner around a homemade loaf of bread? I certainly do. I love an easy dinner of fresh bread, salad, some good cheese and cured meat. A dinner like this calls for something more than just your basic bread though. I enjoy focaccia for this purpose because it only rises once (quicker to the table!) and the flat surface is ideal for placing that cheese and meat on.