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HEALTHY HALLOWEEN SCHOOL LUNCH

INGREDIENTS

GHOSTS AND PUMPKINS KALE SALAD

• 3/4 cup kale (shredded)
• 1 large carrot (it’s easier to carve the carrot if it’s bigger, but you will only need a small piece)
• white cheddar or parmesan cheese
• 3 tablespoons canned black beans (rinsed and drained)

SALAD DRESSING

• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon 100% pure maple syrup
• salt and pepper (to taste)

GREEN WORMS AND PUMPKIN

• 1 mandarin, tangerine or small orange (peeled)
• 1 kiwi (peeled and sliced into thin strips)

MONTER SANDWICH

• 2 slices whole wheat or whole grain bread
• raw organic honey
• natural creamy peanut butter
• 2 strawberries (thinly sliced)
• 2 dark chocolate chips

INSTRUCTIONS

GHOSTS AND PUMPKINS KALE SALAD

1. Add shredded kale to a mixing bowl.
2. Put all the ingredients for the dressing in a container and close with a lid. Shake vigorously and pour over the shredded kale. Toss well and add to one of the smaller compartments of the lunch box. Add black beans and set aside.
3. I recommend waiting until the next day to add the remaining ingredients.

GREEN WORMS AND PUMPKIN

1. Place the kiwi strips in one of the smaller compartments of the lunch box and add mandarin orange. Top the mandarin with a small piece of kiwi. This will be the stem for the pumpkin.

MONSTER SANDWICH

1. Cut the crusts off both slices of bread.
2. Using a paring knife (a pointed steak knife also works), cut a zig zag pattern across both slices of bread, widthwise.
3. Spread honey and peanut butter on all four pieces of bread.
   Top 2 pieces with sliced strawberries and close the sandwich with the remaining 2 pieces. Add the sandwich to the largest compartment and make the eyes of the monster by laying 2 slices of strawberries topped with 2 dark chocolate chips.

This Recipes Adapted From Site

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