labor day? pack your bags!
Every year we ask the same question-Can it really be Labor Day already? For us, this weekend has always felt a little bittersweet. The light starts to change, a cooler breeze begins to blow and we start craving warm roasted vegetables in place of barbecue and tomato salads.
As a kid, it meant the official end of summer; trading your bathing suit for a backpack, flip-flops for new school shoes, and picnic lunches for brown bag lunches.
Lunches are all too often filled with ziploc bags, plastic wrap and packaged treats, easily making it the most wasteful meal of the day.
Even though most of us are now heading to a job instead of school, we face the same challenges when it comes to packing our own lunches.
First of all, how to make our brown bag lunch worth eating, and now a new priority to consider; how can our mid-day meal be less wasteful? Reusable lunch bags, all-in-one bento box containers, beeswax wraps, I’m sure you’ve seen it all.
That's why in addition to sharing some of our favorite lunch packing gadgets, we’ve put together a few useful tips to get started and give your desk mate lunch-envy.
This September, in the spirit of back-to-school lunches, we challenge you to pack a lunch worth eating, a lunch that is less wasteful, a lunch that is better for your body and better for the planet. Let’s start this school year off on the right foot :)
Bento boxes, reusable wraps, insulated lunch bags, we've tried them all. Below you'll find our favorites and where to buy them. PRO-TIP: No time to pack lunch? Bring your reusable lunch container to FARE and we will make your bowl right inside.
Because every good lunch should end with something sweet. We give you banana snacking cake. Also the perfect 3pm pick-me-up.
¼ cup plant milk of your choice (oat, cashew, almond, hemp...)
6 Tbsp. olive oil
6 Tbsp. pure maple syrup
1 tsp. pure vanilla extract
2 ¼ cups mashed ripe bananas (approximately 5 medium bananas)
2 cups spelt flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. sea salt
1 cup chopped nuts and/or seeds (walnuts, pecans, pumpkin seeds)
¾ cup dark chocolate
1. Preheat oven to 350F.
2. Line an 8” x 8” cake pan, loaf pan or muffin tin.
3. Put the milk, oil, maple syrup, vanilla, and bananas in a blender and blend until smooth.
4. In a large bowl combine dry ingredients. Add banana mixture and combine. Fold in any add-ins
5. Pour into a cake pan and smooth the top. Bake until a toothpick inserted in the centre comes out clean
let cool completely before slicing.
pack in stasher bags or wrap in beeswax wrap.