Feed a Child, Nourish a Mind #Lunchbox Fund
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They say breakfast is the most important meal of the day but as a food blogger and meal planner, I think all meals are important. Every time we eat, we are nourishing not only our bodies but our minds and souls as well. I put a lot of thought and love into each and every meal I prepare for my family because I want each of us to have a fantastic, energized day. I don’t know about you, but when I don’t eat properly, I start to feel a little depressed and I have a hard time concentrating. It would be very difficult for my children to be good students if they didn’t have at least 3 meals and 2 snacks a day.
What would your life be like if you didn’t have access to proper nutrition?
Proper nourishment is very important and so, today, I am donating this post and $20.00 to The Lunchbox Fund’s campaign to raise money for children living in poverty in South Africa. Here is why:
- • 65% of all South African children live in poverty. Receiving food encourages these children to stay in school and obtain their education.
- • Nearly 20% of all children in South Africa are orphans, with approximately 1.9 Million of those children orphaned as a result of HIV and AIDS.
- • Lack of food can diminish concentration, erode willpower, and strip away a child’s potential. Compound that with prevalence of HIV/AIDS or the trauma of losing parents and loved ones, without food, a child’s attendance and performance at school is severely jeopardized.
I look at my own children and I am so very blessed and thankful that we can provide quality, home cooked, nutritious meals for them. Since not every family is as lucky as mine, I am blogging to help inspire you to donate to The Lunchbox Fund and help 100 South African school children enjoy a daily meal for one year.
Will you join me?
Today’s MealDiva post is about Butternut Squash Sauté. I often make a one-pot dish like this for dinner and then use the leftovers to make lunch the next day. This recipe can be served hot or cold and it makes a great, balanced school lunch for my little ones. Sweet squash and savory beans in a wrap – it doesn’t get much better then this! Give it a try and let me know how it goes!
Butternut Squash Sauté
- ½ butternut squash, peeled, seeded, cubed and roasted
- ½ cup uncooked brown rice
- 1 Spanish onion, roughly chopped
- 2 cloves garlic, smashed
- Salt and Pepper to taste
- 1 cup cooked or (14.05 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 2 tsp. cumin
- ¼ tsp. cayenne pepper (if desired)
- For lunch:
- 4 8-inch whole-wheat tortillas
- ½ cup shredded cheddar cheese
- Sour cream, salsa or avocados for serving
- Preheat oven to 425 degrees
- Place squash on a baking sheet and drizzle with olive oil then sprinkle with a little salt and pepper.
- Roast for 30 minutes or until it’s easily pierced with a fork.
- Meanwhile, cook brown rice according to package directions.
- Heat a large skillet over medium high heat.
- Add 1 tbs. oil and onion and sauté for 5 minutes.
- Add garlic and sauté for 1 additional minute, stirring frequently.
- Add black beans and corn and stir to combine.
- Add cumin and cayenne pepper and continue sautéing for 10 minutes on medium-low heat.
- Remove the squash from the pan and remove the cooked rice from the heat.
- Add roasted butternut squash and rice to the pan and stir to combine.
- If serving for dinner, serve 1-cup squash mixture with a large side salad.
- If serving leftovers for lunch the next day, add mixture to 1 tortilla and top with a sprinkle of cheese. Heat or add other toppings if desired. This is also very tasty served over salad!
This recipe is adapted from ohsheglows.com. I LOVE this website and I encourage you check her out!
The LunchBox Fund raises money for some wonderful causes! Be sure toclick here to donate!