• 1 1/2 cups white whole wheat flour
• 1/3 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 cup Two Good Vanilla Low Fat Lower Sugar Greek Yogurt
• 3 small very ripe bananas, mashed
• 1 large egg
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• Optional Glaze:
• 1 cup powdered sugar
• 2 tablespoons Two Good Vanilla Low Fat Lower Sugar Greek Yogurt
• milk (if needed for desired consistency) 

1. Preheat the oven to 375F.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the yogurt, mashed banana, egg, oil, and vanilla.
4. Pour the yogurt mixture into the flour mixture and mix until just combined.
5. Pour the batter into a greased 8-inch square baking dish.
6. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. 

Lunch Box Serving Ideas
Watermelon balls + blueberries
Rainbow carrots
Pumpkin seeds

• 1 package Oscar Mayer Deli shaved Turkey Breast Oven Roasted
• 1/2 cup whipped cream cheese
• 4 whole dill pickles 

1. Spread turkey with whipped cream cheese, using about 1 Tbsp cream cheese for each slice.
2. Place one pickle spear on turkey slice. Roll up. 
3. Cut each roll-up into 4-5 pieces. Secure with toothpicks, if desired.

Lunch Box Serving Ideas
Crackers
Strawberries
Radishes with lemon and salt, thinly sliced
Letter cookie in center

• 1 large tortilla or lavash bread
• 1/3 cup hummus of choice
• 1/2 red bell pepper, thinly sliced
• 1 small carrot, thinly sliced
• Signature Farms mini-sweet bell peppers, thinly sliced
• 1/4 cup fresh spinach
• purple cabbage, thinly sliced or finely chopped 

1. Spread hummus evenly on tortilla or lavash bread. 
2. Place chopped vegetables in rainbow color order towards the middle of the wrap. Leave the edges with just hummus so that it will stick together. 
3. Roll up tightly, then slice into coins. 

Lunch Box Serving Ideas
Red+ Green grapes
Green pea crispy snack
Chocolate-covered Candies
Cucumber slices or coins

• 8 oz Signature SELECT Whole Wheat Pasta
• 1 lb. shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• salt and pepper to taste
• pinch red pepper flakes
• dried oregano
• Juice of one lemon
• 1 yellow onion, diced
• 1 14.5-oz can Hunt’s Petite Diced Tomatoes
• 2-3 sprigs of fresh thyme
• 3/4 cup Pacific Organic Chicken Broth, low sodium
• 1 cup Kalamata olives, halved
• 1/4 cup Primo Taglio feta cheese, crumbled
• fresh parsley chopped for garnish

1. Cook the pasta according to package directions.
2. In a large skillet, heat 1 tablespoon olive oil. Add garlic and sauté until fragrant, about 1 minute. Add the shrimp, and season with salt, pepper, dried oregano, red pepper flakes and zest and juice of one lemon. Cook the shrimp for 2-3 minutes on each side until cooked through, then remove the shrimp from the skillet.
3. Add 1 tablespoon olive oil to the skillet and add the onions. Cook for 3-4 minutes until tender. Add the diced tomatoes and olives and stir to combine. Season with salt and pepper and add the fresh thyme.
4. Add the broth and lemon juice and cook until it reduces by half – about 2-3 minutes. Add the shrimp back to the pan and add in the cooked pasta.
5. Toss the shrimp, tomatoes and sauce with the pasta and add crumbled feta. Garnish with fresh parsley. 

To Serve:
Serve with Bubly Lime Sparkling Water if desired.

Oats

• 1 5.3 oz vanilla Greek Yogurt
• 1 1/4 cup Fairlife milk
• 1 cup rolled oats
• 1/4 cup fresh blueberries

Blueberry Jam

• 1 cup blueberries (fresh or frozen)
• 1/3 cup water
• 1 tablespoon honey
• 1/2 teaspoon lemon extract

1. In a medium bowl add the yogurt, milk, and oats and stir until incorporated. Add the blueberries and stir well. Cover the bowl and place into the refrigerator for 2 hours or overnight.
2. Meanwhile, prepare the blueberry jam. Place 1 cup of blueberries into a small saucepan. Add the water and honey and bring to a boil. Reduce to a simmer, stirring often, breaking up the blueberries with a spoon. Simmer for 4-5 minutes until slightly thickened. Remove from heat and add the lemon extract. Stir to incorporate. Place the jam into a small mason jar or food storage container with a lid. Refrigerate until ready to assemble the overnight oats.
3. When ready to assemble, heat the peanut butter in a glass bowl for one minute so that it is drippy and easier to layer over the oats.

To Serve:
In a 12 oz mason jar, or bodega glass, layer the oats, jam and peanut butter. Top with fresh blueberries if desired!