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Plant Talk

Inside The New York Botanical Garden

Back to School with Whole Foods Market

Posted in Programs and Events on August 26 2013, by Matt Newman

NYBGWFMDon’t worry, not every aspect of the yearly back-to-school crunch has to involve elbowing your way through the school supplies aisle. In fact, with our #NYBGWFM recipe contest, you won’t even have to leave your couch.

Back in July, The New York Botanical Garden and Whole Foods Market teamed up to launch the first in a series of quick and easy recipe contests in our area, asking you all to submit your favorite no-cook cherry recipes for a chance at a Whole Foods gift card. This time around, we’re looking for the unique treats that spruce up your kid’s lunchbox. Whether it’s a tried and true variation on Ants on a Log, a neat spin on ham and cheese, or your student’s favorite cafeteria confection, we want to know what makes your brown bag skills the best on the block!

We make the submission process as pain-free as possible, too. If you’re on Twitter, just tweet your no-cook (that’s an important requirement) recipe or the recipe link using the #NYBGWFM hashtag. If you’d prefer, you can also leave us your recipe in the comments at the bottom of this post. After the August 30 deadline, Whole Foods Market Culinary Demonstration Specialists will pick a winner local to the New York City area to receive a $50 Whole Foods gift card. Better yet, that recipe will be prepared in the winner’s local Whole Foods Market store and made available for visitors to sample.

Again, this particular contest ends on Friday, August 30. We’re planning one more come September, but seeing as you can double up on your chances by participating in both, there’s no reason to miss out on this round!

Comments

KnowStyle said:

Yummm!!

Debra Lomurno said:

I always pack some raw carrots for my daughter’s lunch…something to munch on at lunch or breaks.

Jennifer Snyder said:

cheese and crackers are a satisfying and easy snack to pack!

Sarah Smith said:

apple slices and sharp cheddar are my favorite snack :-)

Beth S said:

Yummy Bites

We use organic ingredients. Mix together, in no particular order:

1 cup quick oats (uncooked)
1 cup unsweetened coconut flakes
2/3 cup peanut butter
1/2 cup flax seed meal
2 TSP chia seeds, softened (I soak them in the vanilla for about 10 minutes as I’m gathering the other ingredients, then dump it all in together)
2 TSP vanilla
1/3 cup maple syrup (or agave syrup)
1/3 cup chocolate chips
1/3 cup butterscotch chips

Mix all ingredients in a big bowl, making sure everything gets covered and mixed and sticky. Make into small balls for popping into your mouth. Keep tightly sealed in refridgerated if any last long enough for storage. :-)

My 8 year old son LOVES these. They are like no-cook oatmeal cookies. He can make them himself, and if I’m not watcing, he’ll eat most of the batch as he makes them. We made a batch yesterday in time for first day of school yesterday. Perfect for lunch box snacks!

Beth S said:

We made a batch yesterday in time for first day of school TODAY. (Sorry!)

Renee S said:

sliced sweet red peppers.

Rebecca Smith said:

No cook Black Bean salad, canned black beans (rinsed and drained thoroughly), canned (rinsed and drained) or defrosted frozen corn, tomatoes, avocado, dressed with lime juice, and season to taste. Quick, easy, healthy and delicious.

Lauren said:

I make fruit kabobs – I use a melon baller to make spheres of watermelon and cantaloupe, cut pineapple into squares, cut strawberries in half, and along with green and purple grapes I assemble onto small wooden sticks, alternating the fruit. It’s a refreshing treat for my 5 year old, and he loves all the variety!!