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WILMINGTON, NC (WWAY) — It’s back-to-school time, and that means parents are getting students ready to head back to class. With the hustle and bustle that a new school year brings, it’s tough to find time to whip up healthy lunches. 

Wilmington native Fanny Slater, cookbook author, recipe developer, and food writer, is helping you whip up some healthy snacks and lunches in no time that your little ones (and you!) will love.

Slater stopped by Good Morning Carolina to show Ashley Sturm and Randy Aldridge how to craft some of the recipes. Watch the full interview for more, and see below for recipes on these easy creations.


RECIPES:

 

PB & Fig Jam “Sushi” Rolls: Flattened whole wheat bread with PB, bananas, fig jam, honey, and toasted sunflower seeds

  • Goat Cheese & Heirloom Tomato Naan Pizza Squares: Crispy baked naan bread spread with Nature’s Farm goat cheese, topped with heirloom tomatoes, and drizzled with balsamic syrup
  • Cinnamon Greek Yogurt FUN-due: Vanilla Greek yogurt mixed with orange zest + juice + honey + cinnamon served with sliced fruit on toothpicks

 

PB & Fig Jam “Sushi” Rolls

Makes 1 serving (two rolls)

2 slices whole wheat bread, crusts removed and flattened with a rolling pin (or wine bottle)

2 tablespoons creamy peanut butter

2 tablespoons fig jam (store-bought or homemade; see Fanny’s cookbook for recipes)

1 banana, thinly sliced

1 tablespoon toasted sunflower seeds

Local honey, for drizzling

Spread the peanut butter and fig jam onto the flattened bread and arrange the sliced bananas down the center. Roll each slice into a tight spiral, cut into even pieces, and stand up on a plate. Garnish with the toasted sunflower seeds and a generous drizzle of the local honey.

 

Goat Cheese & Heirloom Tomato Naan Pizza Squares

Makes 1 pizza

1 piece whole wheat naan bread

1 tablespoon olive oil

Kosher salt and coarse black pepper

Pinch crushed red pepper flakes

Pinch dried Italian seasoning

2 ounces good quality fresh goat cheese (like Nature’s Way)

2 small different colored heirloom tomatoes, thinly sliced into rounds

Balsamic syrup, for drizzling (homemade or store-bought)

Preheat the oven to 400°F.

Place the naan onto a baking sheet, and drizzle with the olive oil. Season generously with the salt, pepper, red pepper flakes, and Italian seasoning. Bake until lightly golden and crisp (10 to 12 minutes).

Evenly spread the crispy naan with fresh goat cheese and top with the heirloom tomato slices. Season the tomatoes lightly with salt and pepper and drizzle the balsamic syrup over top. Cut into slices and serve.

 

Cinnamon Greek Yogurt FUN-due

Serves 1

1 cup vanilla low fat Greek yogurt

Zest and juice of 1/2 naval orange (or Minneola if you can find it)

1 tablespoon honey

Pinch freshly grated cinnamon stick

Pinch salt

Freshly sliced fruit cut into squares (such as strawberries, pineapples, and watermelon)

Toothpicks (for skewering fruit)

In a bowl, whisk the Greek yogurt with the orange zest and juice, honey, cinnamon, and salt. Scoop into a serving bowl and platter with the fruit and toothpicks.

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