Family Eats

Laura Everage, owner of FamilyEats.net, is on a mission to inspire families to get back in the kitchen and around the table. Their main focus?  To illustrate how a family’s involvement in the planning, purchasing, preparing and consuming of meals produces healthier individuals – mentally, emotionally and physically. "Reconnecting with the food we eat and the family we love".

Featuring Signature Waste-Free Lunch Kit

As a kid, I was served the same lunch over and over again – goose liver pate on white bread, a Little Debbie snack cake and an apple. With very little variation on that theme, I quickly became quite bored with lunch, and often looked longingly to the lunches my friends bought at school. With that memory still in my mind, I am determined to give my kids great tasting, energy-filled lunches that keep them excited about eating their entire lunch – day after day.

Waste-Free Lunch Kit

Food Kozy
Whole Wheat Pita Chips

Whole wheat pita bread
Olive oil
Kosher salt

Brush pita bread with olive oil, sprinkle with kosher salt. Cut loaf into 8 triangles. Bake in 400 degree oven for 5-7 minutes.

Stainless Steel food containers
Black Bean Hummus
1 (15-ounce) can black beans (drained)
¼ cup tahini
1 tbsp garlic, minced
1 tbsp olive oil
¼ tbsp lime juice

Place all ingredients into a food processor or blender, and process until smooth. If mixture is too thick, add a few drops of olive oil (or a mixture of lime juice and water) until desired consistency is achieved.

* Dip Whole Wheat Pita Chips into Black Bean Hummus.

Stainless Steel Food Containers
Succotash (made with soy)
½ vegetable bouillon cube
1 small onion, chopped
½ medium bell pepper, chopped
1 cup fresh or frozen edamame
2 cups fresh or frozen corn
1 tsp. unsalted butter
salt and black pepper

Dissolve bouillon cup in 1/4 cup water in medium saucepan. Bring the broth to a boil and add the onion and bell pepper. Cook stirring, until the onion is translucent. (about 2 minutes)
In another saucepan, cook the edamame in boiling salted water. If using fresh vegetables, boil edamame for 6 minutes, add corn, and cook for 2 minutes longer. When using frozen vegetables, boil edamame for 5 minutes. Add corn and cook two minutes longer. (veggies should be crisp, yet tender)

Drain and add cooked edamame and corn to the onion and pepper. Mix in butter until melted. Season with salt and pepper. Can be served hot or at room temperature.

(A favorite dish of ours from Dana Jacobi’s 12 Best Foods Cookbook, Rodale)

Beverage Bottle
Flavored Water

In honor of our second year in business we are offering our Signature Waste-free Lunch Kit for only $30! This was the first Kids Konserve product and concept we launched, so it is very near and dear to our hearts. We worked hard to come up with the right combination of materials and sizes that could house many different kinds of food, not create waste and of course was all non-toxic, hence the Signature Waste-free Lunch Kit was born.