Meet the healthy lifestyle blogger whose motto is, “I don’t chase rainbows, I eat them.”

It’s back-to-school time. Each morning will involve the organized chaos of getting the kids up, dressed, fed and out the door on time — don’t forget the packed lunch. Ideally, a healthy packed lunch.

This is where supermom and health blogger Kelly Pfeiffer comes in. In 2012 Pfeiffer launched her blog Nosh and Nourish (@noshandnourish) as a creative outlet from her 10-year accounting career. Six years later, she’s a full-time triple threat (stylist, recipe creator, photographer), has hired two contributors, photographed three cookbooks, and had the opportunity to create content for Target this year. Yes, the Target.

What started as a passion project has now turned into a full-time career and a health-conscious lifestyle. Pfeiffer’s primary motivation to create healthy recipes was her daughter (AKA Babycakes on her blog). She redefined “normal” for her family and started eating and preparing healthy meals — full of fresh veggies, fruits, nuts (“that help keep kiddos full”) and lean meats.

So if you’re nervous about ditching an old school PB&J, Nosh and Nourish shared three easy, healthy and delicious recipes to pack a punch this school year.

NoshAndNourish.com 

#NourishedLikeMom

“I created a new hashtag this year: #nourishedlikemom because kids food doesn’t have to be that different than the meals us adults are eating. Is it colorful? Is it nourishing? Is it real, whole food? If yes, then it’s perfect for all of us! So, these lunchboxes are variations of meals I also love to eat.”

-Kelly Pfeiffer

 

In This Lunchbox…

Fancy Ramen Noodles

Soft Boiled Egg

Sugar Snap Peas

Seaweed

A Piece of Chocolate

An Adorable Love Note

“In order for the noodles to not to turn into a big ball of mush by lunchtime, make sure that you store the super hot homemade broth in the thermos and pack the softened noodles and soft boiled egg separately,” says Pfeiffer. “Then have your kiddo add it into the soup right before eating it.”

FANCY RAMEN NOODLE BOWLS

Yields: 4 servings

Ingredients

  • 4  eggs

  • 3  ramen noodle blocks (12 oz total)

  • 1 tablespoon sesame oil

  • 1⁄2 tablespoon minced garlic

  • 1⁄2 tablespoon fresh minced ginger

  • 1-inch green onions (diced)

  • 1 cup ramen noodle water (saved from cooking process)

  • 32 ounces chicken bone broth

  • 4 scoops Vital Proteins collagen peptides

  • 2 tablespoons liquid aminos (or sub soy sauce)

  • 1 tablespoon mirin

  • 1 tablespoon oyster sauce

  • Juice from 1/2 a lime

  • 1 red pepper (thinly sliced – for garnish)

  • 1 cup red cabbage (thinly sliced – for garnish)

  • 1 cup micro greens (for garnish)

  • 12 Wasabi nori (seaweed) rectangles (optional – for garnish)

  • 1 tablespoon sesame seeds (for garnish)

  • 1⁄4 teaspoon ground pepper (for garnish)

Note: *To store leftovers: separate out the broth into a large mason jar with a lid. Store noodles and toppings in a separate container so that they don’t get too soggy. 

How-To

Hard boil eggs — bring small pot to full rolling boil. Add in eggs and let boil on high for 8 minutes. Then remove eggs and put them in an ice bath (fill small bowl with ice, then cold water). Set aside.

Cook the ramen noodles — bring large pot to full rolling boil. Add in ramen noodle blocks and let soften for approximately 3 minutes. Use a fork to help separate the noodles, then reduce the heat to medium and cook for an additional 4 minutes. Once softened and separated, strain the noodles over a large measuring cup saving 1 cup of the hot ramen water. Rinse the noodles under cold water then put them in a large bowl. Stir in 1 tbsp of sesame oil with the noodles. Set aside.

Saute the garlic, ginger and green onions in sesame oil for a couple of minutes, then add in the remaining broth ingredients. Stir with a whisk.

Then stir in the noodles.

Garnish with toppings: peeled and sliced soft boiled eggs, red pepper slices, red cabbage, micro greens and seaweed (optional).

 

In This Lunchbox…

Super Greens Mac & Cheese

Broccoli “Trees” with Ranch

Pistachios and Cocoa Seedy Crunchy Bites

Blueberries & Blackberries

“Let’s: 1) Eat more meatless meals. 2) Use reusable containers instead of disposable bottles and Ziplocs. 3) Recycle. 4) Buy local/reduce packaging,” sSays Pfeiffer. 

 

SUPER GREENS MAC & CHEESE

Yields: 1 serving

Ingredients

  • 1 box Annie’s Homegrown Creamy White Cheddar Mac & Cheese

  • 2 cups power greens (we used Taylor Farms)

  • 1 tbsp olive oil

  • ½ tbsp minced garlic

  • ½ tbsp basil paste

How-To

Start with Annie’s Homegrown Creamy White Cheddar Mac & Cheese, made with rice shell pasta (totally gluten-free). Cook according to the directions on the box.

Meanwhile, in a separate skillet, saute 2 cups power greens with 1 tbsp olive oil and 1/2 tbsp minced garlic — for approximately 3 minutes until greens are wilted. Then, chop them into smaller pieces on a cutting board. Stir in 1/2 tbsp tube basil paste. Then, stir in the greens to the mac! Easy peasy!
 

In This Lunchbox…

Yogurt Parfait with Strawberry Chia Jam 

Purley Elizabeth Maple Nut Butter Granola

Fresh Strawberries

A Mini Meat Stick

An Adorable Love Note

“You are berry special! We love these yogurt parfaits with homemade strawberry chia jam (it’s surprisingly simple and fuss-free)!” Says Pfeiffer.  

 

YOGURT PARFAIT WITH STRAWBERRY CHIA JAM

Yields: 1 serving

 

Ingredients

  • 1 cup diced strawberries (fresh or frozen — for the jam)

  • 2 teaspoons honey (for the jam)

  • 3 tablespoons chia seeds (for the jam)

  • 1 cup vanilla yogurt (Noosa Yoghurt is a local favorite)

  • 2 fresh strawberries (sliced)

  • 1⁄4 cup granola (Purely Elizabeth is a local favorite)

  • 1 teaspoon local honey (for drizzling)

Note: *The jam ingredients will make more than you need in your single parfait. Store the rest in an airtight container in the fridge for up to 10 days

 

To make the jam:

Add washed and sliced strawberries to a small saucepan over medium heat. Stirring often, bring to a simmer and add the honey. Lightly mash the strawberries until you reach your desired consistency. Remove from heat and stir in chia seeds. Let sit until cooled. Store in the refrigerator for up to 10 days.

 

To make the parfait:

Spread a generous layer of the chia jam at the bottom & sprinkle with half of the granola. Add all of the yogurt, then top with more jam, granola, fresh strawberries and a drizzle of honey. Enjoy!