Brown Bag Lunch of the Month

Green Bean and Pasta Salad for 2

1¼ cups penne (or farafalle .. my favourite!)

1 cup green beans halved crosswise

1 cup canned red kidney beans (rinsed)

½ cup chopped flat leaf parsley

2 tablespoons grated Parmesan cheese

2 tablespoons olive oil

2 tablespoons fresh lemon juice

½ teaspoon kosher salt

¼ teaspoon black pepper

1 Cook the penne according to package directions adding the green beans during the last 3 minutes of cooking.

2 Drain and run under cold water to cool.

3 Toss the cooled pasta and green beans with the remaining ingredients.

Divide the salad between 2 containers and refrigerate for up to 1 day.

Gluten Free Dark Chocolate Brownie Recipe

5 ounces dark chocolate

1/2 cup butter

2 eggs

1 cup packed light brown sugar

1/2 rounded cup ground almonds

1/4 cup brown rice flour

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

2 teaspoons bourbon vanilla extract (or 1 teaspoon vanilla plus 2 teaspoons peppermint extract for mint brownies)

Optional:

1/2 cup chopped pecans or walnuts, if desired

1/2 cup extra semi-sweet chocolate chips for the top, if desired

1 Preheat the oven to 350 degrees F. Line an 8x8-inch square baking pan with foil and lightly oil the bottom.

2 Using the microwave, melt the dark chocolate and butter in a large (microwave safe) measuring cup. Stir together to combine. Set aside.

3 In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth.

4 Add the melted chocolate mixture into the egg-sugar mixture a little at a time - incorporate it slowly- and beat well for a good minute. The chocolate will look smooth and glossy.

5 In a bowl, combine the dry ingredients: almond meal, rice flour, fine sea salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so.

You now have your brownie batter.

6 If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan [this brownie batter is much thinner than any brownie mix batter don't worry, it's going to be wonderful]. Shake the pan a little bit to even out the batter.

7 Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding.

8 Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don't overcook. (Err on the side of gooey, gluten-free brownies taste better slightly undercooked and soft in the middle than over-cooked and crumbly.)

9 Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting. We saved out two squares, and wrapped the rest for freezing.

These brownies were outstanding slightly chilled .. intense, chocolaty and tender.. this is a fabulous recipe!

Makes 9-12 servings.

Julie's Yummy Bisquick Granola Bars

1½ cups Bisquick

1½ cups rolled oats

1 cup brown sugar

½ cup melted butter

1 egg

1 cup chocolate chips

1 Pre-heat oven to 350ᴼ

2 Mix all ingredients in a large bowl. Press into a 9"x13" glass baking pan.

3 Bake for 15-18 minutes. Cool and cut into squares.

Fun and easy for children to do .. great for snacks and lunchboxes!!

Banana Dog

Ingredients

• Whole-grain hot dog bun
• Peanut butter
• Wheat germ or sunflower seeds

• Banana
• Jam

Instructions

1. Simply spread a whole-grain hot dog bun with peanut butter, sprinkle with wheat germ or sunflower seeds, and top with a whole, peeled banana and a squiggle of jam. Add a side of milk to round out the meal.

   
   

   Variation: For a Banana Burrito, substitute a tortilla for the bun.

   
   

   Add some juice, milk and a multi-vitamin and you have a great breakfast before school!!