So many Whole30er’s are asking for new ideas on lunch or snack to-go. This snack/lunch box to-go is perfect for a utensil meal and can double as a snack after school. My kids are now 21 and 24, but one of my favorite parts of parenting was picking them up—ravenous–from school. They always had a brilliant snack, made with love like this one waiting for them rather than chips or junk food. It’s perfect for you too, but make extra for after school snacks.
Whole30 Lunch or Snack To-GO
For the Roasted Cauliflower:
- 1 head of cauliflower
- 3 Tbsps extra-virgin olive oil
- 1 Tbsp sumac
- 1½ tsp salt
- ½ tsp freshly ground black pepper
- 6 cloves of Garlic Confit MAGIC ELIXIRSâ„¢, pressed
- Leftover Sizzling Roasted Chicken Breast
- Smoky Red Pepper Sauce MAGIC ELIXIRSâ„¢
- Red peppers, Orange Slices, Grapes (or your favorite vegetables and fruits)
- Mixed nuts
Make the Cauliflower: Preheat oven to 375F. In a bowl, toss the cauliflower with the olive oil, sumac, salt and pepper to coat well. Place cauliflower on a baking sheet lined with parchment paper and roast for 20 minutes. Remove from the oven and cover with the garlic. Return to the oven and roast for 10 more minutes. Remove and let cool.
Assemble your snack to-go box beautifully with the roasted cauliflower, leftover roasted chicken breasts, and your favorite fruits, vegetables and nuts. And don’t forget the delicious Smoky Red Pepper MAGIC ELIXIRSâ„¢ sauce for dipping.
Smoky Red Pepper Sauce
Smoky Red Pepper Sauce MAGIC ELIXIRSâ„¢
- 2 red peppers
- 1 tsp olive oil
- 1½ tsp salt, divided
- ¼ tsp freshly ground black pepper
- 2 Tbsps red wine vinegar
- 1 cup Whole30 compliant mayo
- ¼ tsp cayenne
- 1 tsp Whole30 compliant hot sauce
Roast the red peppers – Preheat the oven to broil. Drizzle 1 tsp of olive oil over the red peppers. Sprinkle ½ tsp salt and ¼ tsp of pepper over the peppers. Broil in the oven for 30 minutes, or until charred, flipping in the middle.
Remove from the oven, let cool. Then remove the skins.
In a food processor or Vitamix, blend the roasted red peppers, with the red wine vinegar, 1 tsp salt, mayo, cayenne and hot sauce together until smooth.
- 7″ rocking Santoku knife
- Cutting board
- Sheet pan
- Parchment paper
- Glass storage containers
- Measuring spoons