When I was in high school, I had pre-calculus right before lunch. I’d often skip breakfast in a hurried rush out the door to get to school on time so by pre-calc, I was hungry. The numbers on the board and the information the teacher would be giving would share space with thoughts of what I would be eating for lunch that day (with occasions of realizing I’d spaced out completely thinking about lunch.) Had I eaten breakfast or had a snack mid-day, my understanding of that math class would have been better. However, I’d eat lunch next period and move on with my afternoon feeling more able to learn and be attentive in my other classes. It’s amazing what a simple meal can do for learning and education.

Last April, food bloggers banded together to donate posts to ask congress not to cut funding to school lunch programs in the United States. Today, we’re gathering together again to help on a more global perspective where you can directly help. The Giving Table has partnered with The Lunchbox Fund which identifies schools in South Africa that would greatly benefit from school lunches. I am a firm believer in education of any kind. There is a power in education, in knowledge. In South Africa, 65% of all children live in poverty and having a meal provided to them at school encourages children to stay in school, to become stronger individuals.

I’m donating my post today to ask that you join me in donating $10 that will go directly to feed a child school lunches for a year. $10 dollars that we might normally spend on a weekday lunch or splurge at the grocery store can go directly to help feed a child school lunches for an entire year: a child that doesn’t have the opportunity like I did to have a good lunch to help my education. If you want to find out more about the campaign, visit the donation page and be sure to follow The Giving Table for news and information about the food system.

So, in the spirit of lunches, I thought I would share with you my favorite, go-to lunches. These recipes are (for the most part) quick and make wonderful leftovers.

[ba-column size=”one-half” last=”0″]AVOCADO, MOZZARELLA, AND JALAPEÑO CHIMICHURRI GRILLED CHEESE
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[ba-column size=”one-half” last=”1″]Buffalo Crumble Salad
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Garlic Soba and Zucchini Noodles

[ba-column size=”one-half” last=”0″]Caramelized Cauliflower, Roasted Red Pepper, and Quinoa Salad[/ba-column]

[ba-column size=”one-half” last=”1″]Red Lentils and Spinach in Masala Sauce[/ba-column]

[ba-column size=”one-half” last=”0″]Shaved Brussels Sprouts and Soba Noodles with Ginger-Honey Sauce[/ba-column]

[ba-column size=”one-half” last=”1″]Avocado Chickpea Salad[/ba-column]

Peanut Sweet Potato Spinach Stew

(PS-Don’t forget to donate and if you are passionate about education/food like myself- I highly suggest finding a way to get involved locally. No amount of volunteer time is too small!)

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