Growing up, my mom packed my school lunch every single day. From the first grade to my first year in college (yes, really)… she would send me off with a well rounded meal. I can remember my first lunchbox – it had Strawberry Shortcake on the front and it was made of tin – inside, it contained a pb&j sandwich on wheat, cut-up fruit in a tiny orange tupperware container, and 3 cookies.
I’ve never known what it’s like to be without lunch, (or any other meal for that matter). If ever I forgot my lunch, you’d better bet that my mom drove over to the school to drop it off. Even now, it would have to be an exceptionally crazy busy day for me to be distracted enough to skip lunch.
This is sadly not the case for many many kids around the world… which is what today’s post is about. You may have already seen a lot of lunch all over the internet today … my friend Nicole from The Giving Table has organized yet another wonderful campaign. Food bloggers all over are posting about lunch to collectively raise money the The Lunchbox Fund, an amazing organization who provides a daily, nutritious meal to children in South Africa. For many, that school lunch is their only meal of their day. Our goal is to raise money to provide 100 school children a meal for an entire year. We’re encouraging everyone to give what you can – the $4 you spend on your morning latte, or $6 green juice can make a world of a difference. Click here to learn more // Click here to help out
Oh, and I also have a small recipe… pictured at the top of this post are typical lunches for myself and Jack. I love anything and everything with avocado, he loves sandwiches slathered with almond butter.
Click through for a recipe for this white bean spread that I’m currently loving… it’s a perfect spread for quick lunches all week…
white bean spread
- 1 can cannellini beans, drained and rinsed
- 2 tablespoons olive oil
- 2 garlic cloves
- 2-4 tablespoons fresh lemon juice (about 1 lemon)
- about ½ teaspoon lemon zest
- salt & pepper, to taste
- a bit of water, if necessary to thin
- optional: toss in some herbs: rosemary for winter, basil for spring, etc
- Puree all ingredients in a food processor or blender. Taste and adjust seasonings. Slather on bread & serve with sandwich fixings of your choice. Mine (pictured), is avocado, arugula & hemp seeds.
(bean & lentil photo by Erin Alderson)