- It’s bound to be cheaper than what’s on the menu
- No waiting in the lunch line, so they have time to chew
- You can clean your foods of bacteria and pesticide residue
- Peace of mind that their meal has been given the stamp of approval by you
- We hear packing a lunch is what the cool kids do
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The added bonus? You’ll be inspired to pack your own, too. And you can pick out a really cute lunchbox to boot.
DOWNLOAD this certificate and commit to getting 5-9 servings of fruit and veggies plus lean protein a day. Good nutrition begins at home.
Without proper care, you could be squawking at the end of your meal. After all, poultry is still the leading culprit in food poisoning outbreaks.
Chicken, turkey and other poultry accounted for 17 percent of the food-borne illness outbreaks reported to the government. Beef and leafy vegetables were close behind, at 16 percent and 14 percent.
The CCD counted more than 21,000 illnesses in about 1,100 outbreaks in 48 states and Puerto Rico. There were 18 deaths from food poisoning.
An estimated 87 million cases of food-borne illness occur in the United States each year, including 371,000 hospitalizations and 5,700 deaths, according to an Associated Press calculation that combines a CDC formula with recent population estimates.
The CDC also closely tracks food-borne illnesses in 10 states to watch for food poisoning trends. Its report for last year showed rates of food-borne illness have been holding steady for the past five years.
In Thursday's report, the CDC only counted instances in which one food — like grilled chicken — was clearly to blame. That was the case in about 45 percent of the outbreaks. Outbreaks involving multiple ingredients — like chicken salad — were not part of that accounting.
A diarrhea-causing bacteria called Clostridium perfringens was commonly linked to poultry. A more deadly bacteria called E.coli O157:H7 was most often linked to beef.
Norovirus, a common bug most often spread by food handlers, was frequently seen in leafy vegetables.
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Online:
CDC report: http://www.cdc.gov/mm
Eat Cleaner™ Ready-to-Use Fresh Fruit + Vegetable Wash AND Seafood + Poultry Wash: 8 oz Spray Bottle with 1-finger trigger
$7.49
The savvy way to super clean food. Award-winning Eat Cleaner™ is the only tasteless, odorless, all-natural and lab-tested line of food wash and wipes that is significantly more effective than water in cleaning surface contaminants, pesticide residues, waxes and organic particles from commercially and organically grown produce.
EAT CLEANER™ Also:
- Inhibits browning
- Helps food last longer
- Safe to clean countertops and cutting surfaces, utensils - even your hands
- Reduces odor and cuts on cooking time on poultry seafood
- Lab proven to kill up to 99+% E.coli and Salmonella
Ergonomically shaped bottle and 1-finger trigger make it easy to use. See and taste the difference - and of course, keep within a hands reach of food prep!
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But be sure to play it safe. When it comes to perishables, prepare food the night before and put them in an insulated lunch box to keep them cool longer. Add in an ice-pack if food is sitting for more than 3 hours.
- Roll on: layer sliced chicken breast, lettuce or sprouts and chopped tomato onto a sprouted grain tortilla with a dab of stone ground mustard. Roll and slice into pinwheel pieces.
- Pita the Pocket: Fill a sprouted grain pita with tuna salad seasoned with lite mayo and studded with celery and raisins.
- Snappy Sticks: Clean and cut up your own celery, carrot and cucumber spears. Pack them in an ice-filled cup so they’ll be nice and crisp when they get snapped up. Add a side of whipped veggie cream cheese to dip.
- Fruit Kebabs: Who doesn’t love food on a stick? Skewer fresh strawberries, slices of melon and grapes with a side of low-sugar vanilla yogurt and a sprinkling of natural granola. Makes a great breakfast on the run, too.
- Rasta Pasta Salad: With a vegetable peeler, create long ribbons of carrot and zucchini. Steam and add to brown rice pasta (let them pick their fave shape). Season with a little grated cheese and butter and heat up in the morning before they head out the door.
- Veggie Grilled Cheese: Cheddar, red bell pepper and steamed broccoli get cooked between two pieces of sprouted grain bread. Press with a spatula and seal it all in for one-handed eating ease.
- Simple Sushi: Sushi rolls are no longer a snooty snack. Grab some Sea Snax olive oil toasted seaweed and roll up some vinegar-seasoned brown rice, avocado and cucumber hand rolls.
- An A+: Spread almond butter and sliced apples onto a warm sprouted wheat tortilla and fold in half. Give it a quick glow in the pan for a nice nutty flavor.
Pick up these cute BPA and thalate-free Bento boxes at Pottery Barn Kids. No disposable bags and dishwasher safe.
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