Tiffin, LLC · Rachel Khanna, Health Counselor

Newsletters Recipes Links Recommended Reading and Viewing

For an archive of my Healthy Tiffin newsletter, some cool recipes, useful links and recommended reading and viewing, please see below.

Check out our archive of the Healthy Tiffin newsletter.

Preheat oven to 400 degrees.
Put onion, red peppers, pineapple and plantain in a baking dish. Drizzle olive oil, maple syrup, salt and pepper. Toss well.
Roast for 30 minutes, or until vegetables are soft, tossing occasionally.
Remove from oven, sprinkle with coconut and add lime/lemon juice.

Soak the agar flakes in a saucepan with the nectar for 10 minutes. Bring to a boil over low heat, simmer 5–7 minutes.
Add salt and vanilla and simmer an additional 3 minutes.
Put the strawberries, blueberries and apples into a large bowl.
Pour the hot juice over the fruit. When cooled to room temperature, put into the refrigerator until set—about 1 hour.
Place dessert into a blender and blend until creamy.
Garnish with blueberries, strawberries and blackberries.

Bring large pot of salted water to boil. Add quinoa, cover and cook on medium heat until white dot of uncooked starch in center is gone), 11-14 minutes. Drain and spread on large plate to cool.
Preheat oven to 350 degrees. Butter a muffin pan.
Combine dry ingredients in one bowl. In a separate bowl, combine eggs, juice, butter and vanilla. Stir the liquid ingredients and quinoa into dry ingredients. Transfer to pan.
Bake 45-60 minutes, until toothpick inserted in center comes out clean. Cool on rack and cut into squares.

Rinse lentils and place in deep pot. Add turmeric and water and bring to boil over high heat. Reduce heat to low and simmer lentils until tender (25 min. for pink or red, 40 min. for yellow). Add salt and tomato and cook another 5 minutes.
In a small frying pan over medium-high heat, warm oil. When hot, add cumin and sauté 30 seconds. Add onion and garlic and cook, stirring, until light golden, about 6 minutes. Stir in cayenne pepper and garam masala and pour contents of pan over lentils. Add cilantro and mix well.

For Dressing

For Salad

For information on school lunches, go to: