Lunchbots Rounds
We've all been there—staring at an empty lunchbox late at night or early in the morning. But life has changed ever since we met Laura Fuentes.
Laura is the brains behind MOMables, a service that helps parents add variety to their school lunches and family meals with weekly Classic and Grain Free Meal Plans. As a full-time working mom of 3, Laura knows how hard it can be to make food everyone will love. Her unique approach involves a gradual introduction of adding variety and for thousands of families who want to introduce new foods to picky eaters, struggle with adding new recipes because of food allergies, or want to use fresh foods while maintaining a grocery budget, it's working.
MOMables focuses on quick, easy ways for making real food fresh. With the Classic and Grain Free Meal Plan you'll get prep-ahead and kitchen tips, 5 meal ideas, and a shopping list. Sign up to get a free week to the Classic and Grain Free Meal Plans plus over 20 recipes and tips when you subscribe to their weekly recipe newsletter! You can also pick up her ultimate lunch-packing guide The Best Homemade Kids' Lunches on the Planet here.
For kids who will eat more veggies when there's a dip, this hummus recipe is a keeper. Loaded with protein, omega-3s, fiber, and beta-carotene, it's a great way to boost the nutrition factor in your kid's lunchbox. Pack it in a leakproof round like this one. 
2-3 medium sweet potatoes, peeled and cut into small pieces
1 can (14 ounces) chickpeas, drained and rinsed
Juice of 1 lemon
2 tablespoons tahini
2 tablespoons olive oil
2 teaspoons ground cumin
1 clove garlic, chopped
Coarse salt and ground pepper
Whole-wheat pita and veggies such as carrots, celery, red pepper, and broccoli
Directions
1. Set a steamer basket in a large pot. Fill with enough water to come just below the basket, and bring to a boil. Add the sweet potatoes, reduce to a simmer, cover, and cook until tender, 10 to 12 minutes.
2. You can also use leftover oven-roasted sweet potatoes, and skip step 1. Transfer the potatoes to a food processor or blender.
3. Combine the chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree for about 1 minute, thinning with water if necessary. Season with the salt and pepper to taste, and let cool. Refrigerate in an airtight container for up to 1 week.
4. Serve with pita and crudités.
Giveaway!
Enter for a chance to win MOMables cookbook The Best Homemade Kids' Lunches on the Planet! Two lucky winners will win a copy! Click the green button below and pledge to send a love-packed lunch AND leave a comment sharing what's your something special that you pack for lunch that your kid loves to see. Giveaway ends 3/09/15. View Official Rules.
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