This Vegetable Sandwich is near and dear to my heart. I live in Los Angeles and have spent YEARS pining after the Veggie Sandwich at Gjusta. When I was locked in my apartment in Spring 2020, I finally realized it was time to make a verison of my own. It's such a great vegan go-to; from the creamy tahini to zippy pickled veg and earthy sprouts. Dare I say mine may even beat the orginal? Yes, perhaps.

\n\n

Don't let the pickled fennel and red onion feel daunting - it's so beyond easy. I take out the step of having to boil the pickling liquid because, honestly? I simply don't find it necessary to achieive the tart pickled bite we're aiming for. And that's that!

\n\n

If you're a planner and want to make this sandwich ahead, I'd recommend assembling everything aside from the Lemony Tahini Sauce and spreading that on thick right before you plan to enjoy.

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Challenged by our friend Brian Halweil (Publisher of Edible Manhattan & Brooklyn) to come up with some ways to reinvigorate our kids' lunches, we turned to our Healthy Kids Feed Editor Christine Wong @conscious_cooking for some ideas...

Christine says taking the time to do a little meal prep early in the week, and making good use of leftovers, will inevitably give you that extra quality time to spend with your child. From toddler to teen, here are some ideas that will help you pack those lunch boxes with ease, and ensure that they get good nourishment for their growing bodies and minds.

$\"\"$

USE LEFTOVERS

One of the easiest ways to pack a stress-free lunch is to utilize weekend or dinner items. Start with making larger portions of meals and simply set a portion aside in a lunchbox or a Salad in a jar like @avivawittenberg did for her teen. Then in the morning it’s just a matter of grabbing, and going!

More ideas:

*Healthy Packed Lunch using leftovers @mum2athletes

*Planetbox @farm2lunchbox

$\"\"$

EAT THE RAINBOW

Make lunch colorful with an array of nutritious fruits and vegetables as shown in these vibrant Mini Lebanese Bread Pockets Filled with Falafel, Salad & Beetroot Spread by @thelebaneseplate. They’re easy because for the most part, there’s no cooking involved, the washing and chopping can all be done in advance.

More ideas:

Green Fish Cakes @whatdadcooked

Veggie Pita Pizzas @jennafreshandfit

$\"\"$

MORE THAN JUST A SANDWICH

Make a complete meal, that’s also conveniently fun to eat, like @fooddeco’s Grilled Chicken Caesar Salad on a Stick. The possibilities are endless!

More ideas:

Mini Quiches @sallyvali

Chickpea & Avocado Salad @thenaturalnurturer

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GO GLOBAL

Take inspiration from flavors, and lunch boxes, from around the world, where many kids eat pretty much what their parents do, @lime_polkadots packs lunch boxes for two with her Mommy and Me Bento Boxes.

More ideas:

*Korean BBQ-baked Salmon with Daikon and Cucumber @lenaskitchenblog

Lentil and Cinnamon Soup @chiliandclay

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HOMEMADE SNACKS

Knowing exactly what ingredients go into snacks, and even having children help out in preparing them! These Easy, Healthy Apple Chips are proudly made (and eaten) by @missmarzipancom’s little helper.

More ideas:

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Sugar Free Fruit Rolls @ohhappydane

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Spiced Pumpkin Seed Cranberry Snacks @sallysbakeblog

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Beetroot Choc Cake @mums_bubs_nutritionist

"],["author_id",1693],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at","2019-10-08 10:13:39"],["count_rating_votes",0],["subtitle","From toddler to teen, lunchbox reinvented."],["title","Reinvigorate the School Lunch Box"],["deleted_at",null],["id",44],["image",{"__iterable":"Map","data":[["id",128867],["url","https://data.thefeedfeed.com/static/articles/Dj~i0s0JO_W1Pn9.jpeg"],["path","https://data.thefeedfeed.com/static/articles/Dj~i0s0JO_W1Pn9"],["extension","jpeg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",395],["rating","0.00"],["image_id",128867]]},{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["pivot",{"__iterable":"Map","data":[["feed_id",395],["story_id",144],["created_at",null],["updated_at","2019-10-08 10:13:39"]]}],["css",null],["urls",{"__iterable":"Map","data":[["edit","kevmasse/articles/curry-chicken-salad-lettuce-wraps/edit"],["main","kevmasse/articles/curry-chicken-salad-lettuce-wraps"]]}],["priority",0],["story_id",144],["flags",1],["created_at",null],["text","

Story by Kevin Masse

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Recipe and Photo by Nick Neves

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Nick Neves (@Dad_Beets) is one of those guys that we all wish was our dad. He whips us some seriously delicious looking meals for his family and has fun while doing it. Here, he takes Hellmann’s New Organic Mayonnaise to a whole new level and once you read this recipe, you’ll be wondering how you ever lived this long without such delicious Curry Chicken Salad.

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What is fun about this recipe is that leans on a simple store-bought rotisserie chicken, as well as delicious butter lettuce instead of bread. This makes for a perfect light lunch or dinner in a hurry on a hectic weeknight!

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Curry Chicken Salad Lettuce Wraps

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Serves 4

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1 tablespoon canola oil

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1 yellow onion, finely diced

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2 tablespoons curry powder (such as Madras)

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1 cup Hellmann’s/Best Foods Organic Mayonnaise

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2 tablespoons mango chutney

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1/2 lime, juiced (cut the other half into small wedges and reserve)

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1 small bunch cilantro, chopped

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1 celery rib, finely diced

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4 chicken breast halves, from 2 storebought rotisserie chickens, cut into bitesized cubes (approx. 2 lbs.)

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1/4 cup roasted cashews or almonds, roughly chopped Kosher salt

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1 head butter lettuce, leaves separated and washed (can substitute iceberg lettuce or romaine hearts) Aleppo or cayenne pepper (optional)

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1. Heat oil in a skillet over mediumlow heat. Add diced onion and cook for 5 minutes, stirring regularly, until soft and lightly browned. Add curry powder and 1/4 cup water and cook, stirring, until water is evaporated and curry powder is fully incorporated, approximately 12 minutes. Remove from heat and allow to cool in the pan.

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2. In a medium bowl, mix together the mayonnaise, chutney, lime juice, cilantro, celery and cooled onion mixture. Add the chicken and cashews and toss well. Season with salt, to taste.

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3. To serve, spoon salad into the center of the lettuce leaves and, for an extra kick, add a pinch of Aleppo or cayenne pepper. Fold up lettuce wraps, taco style, and finish with a squeeze of lime juice from the reserved wedges, if desired.

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This recipe is sponsored by FeedFeed and Hellmann’s

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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