The hustle and bustle of the holiday season is here, so we put together these festive lunchbox ideas that are simple to make all season long and versatile enough for packing in the Rover, Launch, Shuttle, or Explorer.

 

SNOWFLAKE CARROT CRISPS

Similar to latkes, these gluten free carrot snacks can be made ahead in batches, frozen, and heated up for packing lunch. 

Yield will vary depending on cookie cutter size

Ingredients

1½ cups grated carrots (roughly 2 large carrots)

½ cup grated cheddar 

2 eggs

4 Tablespoons oat flour

Directions

1. Preheat the oven to 350°F. Prepare a baking sheet with parchment paper or silicone baking sheet.

2. Bring ½ cup water to boil, add the grated carrots and cook for 3 minutes.

3. Drain the carrots, place them in a clean dish cloth or cheesecloth and squeeze out the excess liquid.

4. Mix the shredded carrots with cheese, eggs, and flour.

5. Fill a cookie cutter with the mixture, about ¼ inch thick. (You can make any shape you wish). Repeat. 

6. Bake for 13-15 mins or until crispy on the sides. 

7. Let cool before serving.

SNOWMAN PERSONAL PIZZAS

Like a white pizza, but better!  Pack them for lunch or turn it into a fun at-home activity! 

Ingredients

English muffins 

Ricotta

Shredded mozzarella cheese

Orange bell pepper

Black olives, sliced

Directions

1. Cut an English muffin in half. With a cookie cutter or using a circular object, cut a smaller circle into one of the halves.

2. Spread the ricotta on each half of the English muffin. Sprinkle with mozzarella cheese.

3. Cut the orange pepper into a triangle to form a nose. Place each on a snowman face. Use  olive slices on each face for eyes and buttons.

4. Toast in the toaster oven until done. 

FESTIVE CHICKEN SALAD

This seasonal version has a sweet pop of orange and pomegranate. Serve it as-is, in a wrap, or with crackers for dipping.

Makes 2-3 servings

Ingredients

2 cups shredded rotisserie chicken

2 tablespoons plain Greek yogurt

2 tablespoons mayonnaise

2 teaspoons fresh squeezed orange juice

2 ribs celery, finely chopped

2 tablespoons red onion, finely chopped (optional)

½ cup pomegranate seeds 

Salt, to taste

Directions

1. Whisk together the mayonnaise, yogurt, orange juice, and salt.

2. Combine dressing with chicken, pomegranate, celery and mix together.

POMEGRANATE BARK 

A sweet holiday treat with a healthy twist.

Makes 10-12 treat servings

Ingredients

8 oz chocolate (dark, milk, or white)

1 cup pomegranate seeds

Optional add-ins:

½ cup pistachio nuts, roughly chopped (sub any nut you like!)

¼ cup shredded coconut

Directions

1. Heat a large pot of water.

2. Drain pomegranate seeds and blot dry.

3. Line a baking sheet with parchment paper.

4. Melt chocolate in a heat proof bowl over the pot of simmering water.

5. Pour the melted chocolate on the parchment sheet and smooth it out into an even layer, about ¼ inch thick.

6. Add the pomegranate seeds and the pistachio nuts and press them firmly into the warm chocolate.

7. Refrigerate for about 30 minutes.

8. Break the bark into pieces with your hands.

9. Store in an airtight container in the refrigerator for up to 5 days.