Pan Bagnat means “bathed bread,” and it refers to the fact that this sandwich is designed to soak up all of the oily goodness of the dressing. It doesn’t get soggy from too much liquid, though: the idea is to use just the right amount of liquid and press the sandwich overnight for a tender, moist culinary experience that invalidates mayo’s raison d’être. Because it’s intended to sit for a long span of time, it’s the perfect sandwich to include in any lunchbox. And if you swap the tuna with a vegetarian option like mashed chickpeas, you don’t need to be as concerned about food safety on a warmer day.
A new school year means new gear that goes beyond school supplies to lunch time. Check out the latest tools that ensure your child’s lunch is as cold or as warm as it should be to guarantee your student enjoys a nutritious, balanced and safe lunch. Please remember that unless the foods you are packing are shelf stable (meaning you store them in your pantry or on your counter) you need to maintain their proper temperature (less than 40 degrees for cold foods and greater than 140ºF for warm) until lunch.
Nothing says summer in America like piling into the car with your entire family or all of the friends you can fit (plus one) to drive to the water or some entertaining destination. Whether you’re doing a proper cross-country roadtrip or spending a day at the beach, these cooler-friendly recipes will keep you in yummy meals and luscious sweet treats while keeping you on track with your nutrition goals.
A good hike on a beautiful day is one of my favorite ways to enjoy the outdoors. There’s just something about putting on those hiking boots or trail shoes and setting off for a few hours of trekking in the woods that is good for body and soul. It’s also good for working up an appetite (or at least a thirst). Even if you’re just hiking for a short while, it pays to always be prepared with food and drink. Here are a few tips for satisfying your hunger on your next hike…
Salads that taste better as they sit in their juices are perfect for packing into the cooler for a roadtrip: this Thai-inspired, carrot packed delight is no exception. And with no dairy to worry about, this dish will stay food safe at warmer temperatures longer than less nutritious, mayo-dress salads.
Let’s face it. Camping and “healthy meal” aren’t usually paired together. Generally, campground cuisine is about what “works” rather than nutrition. After all, how can you prepare healthy foods without a fridge, a microwave, and the other conveniences of your home kitchen?
Wave goodbye to GORP (“good old raisins and peanuts”) and “bug juice” (fruit punch)—staples of my childhood camp days long, long ago. Times change, and certainly kids are more used to eating sophisticated foods than they were back when I headed off to camp with my little canteen and “mess kit.” (I loved the tiny fork and spoon that came with it!) These days, the expectations for camp cuisine is higher than ever, and some camps tout menus that rival those of restaurants! So what’s the problem? There might not be one (lucky you!). But some kids have eating habits or issues that can create anxiety at the dining hall. Here I cover some of the common issues and offer suggestions for helping your camper conquer the chow line.