“Yes, I can definitely share what I put in my children’s lunch box—$5 for chips and candy from the Circle K and a cell phone so they can Uber home,” says chef Carla Alexander, RGE RD.
“Totally kidding! This summer, my children got excited by anything on a skewer. I use wooden chop sticks, to avoid anything sharp and pointy. If it’s colourful and tasty, my little ones can’t wait to eat it. Vegetables with home-made ranch; fruit; beef jerky, cheddar, tomato, pea pods and apple slices; meat balls with cubed mozzarella and penne. I’m sure most parents feel the same way as I do. If I can find more fun and exciting ways to romance vegetables for my children and they are eating healthy, flavourful ingredients, it feels like a parenting win.”
Dice ¼ cup onion, and ¼ cup bell peppers and place in sauté pan with 2 tablespoons canola oil. Sauté until vegetable are al dente (not soft).
Dice basil and 3 cherry tomatoes and set aside.
Grate ½ cup cheddar and set aside.
Thin slice 1 cup ham.
Use one large flour tortilla and place thin sliced ham with 1 tablespoon of your choice of barbecue sauce. Then the cheese, followed by cooked onions and peppers in the tortilla. Roll flour tortilla as if you’re rolling a burrito, folding in the ends in the process. Put 2 tablespoons canola oil in a pan on medium heat and add the rolls. Adjust the rolls until the cheese has melted and all sides are golden brown.
Place on cutting board to cool. Slice small maki rounds with a sharp knife. Garnish with fresh cherry tomatoes and basil leaves. Allow rounds to cool before placing inside lunch kit container. Pack with fruit skewers.