Recent Highlights from Lunch with Lauren: Pack Lunch, Eating Intentional, Cultural Awareness, GS Cookie Recipes and more!

Recent excerpts from our Lunch with Lauren Facebook Group

3/10/20

It’s National Pack Your Lunch Day! Moms be like…yeah that’s erryday. I do try to pack my lunch, but then I forget to eat breakfast so I eat my lunch at like 10 and end up eating desk cookies for the rest of the day.

3/9/20

If you’re worried about getting sick, intentional eating is a big factor. I love, love, love a citrus salad on it’s own, but it’s also one of my favorites with seafood. This is packed with tons of vitamin C, cashews (which have bacteria fighting properties), mint (aides in digestion) and yellowfin tuna (nutrient dense protein). Also, I’m probably having ribs for dinner so I’ll need to balance that out.

3/7/20

Save us from Coronavirus Martha Stewart!
https://www.marthastewart.com/…/test-kitchens-favorite-fire…

3/3/20

Lunch with Lauren, DES Cultural Awareness Night version. Easily my favorite school function. DES is lucky to have so many families with diverse backgrounds who are willing to share with their peers. Everything was so delicious that I couldn’t even pick a favorite. Israeli tahini cookie, Brazilian cheese bread, Jamaican jerk chicken, Mexican pan dulce, Indian steamed rice cakes…I could go on and on and on.

2/25/20

I have quite a few boxes of girl scout cookies at our house and it was about time to turn them into something else or just keep popping sleeves of them like mentos. My first try were these individual cheesecakes and I would consider it a success.

I threw a sleeve and a half of trefoils in the food processor to pulverize. I used 1 cup of cookie crumbs, 3 tbl of melted butter and 2 tbl of sugar for the crust. Mixed together and pressed into 10 cupcake liners in a muffin tin. Baked at 350 for 5 minutes.

Ingredients at room temperature: 8oz of cream cheese, 1/4c of sour cream, 1/4c sugar, 1 egg, 1/2 tsp vanilla. You can use a hand mixer or a paddle attachment of the standing mixer and divide between the muffin tins.

I threw a samoa on half of them and it was a total win. Like a crust on the top and bottom. Bake for 20 to 25 minutes. They need to be stored in the fridge.