What’s for lunch mom?
Healthy lunches can sometimes get repetitive. It’s great if your child likes one thing and eats it with out fail, but variety is the spice (and nutrition!) of life. Here are some easy lunch box ideas to get the creative juices flowing!
Letting kids layer their own salad in a mason jar, clear bowl, or as a picture on a plate/foil is a great way to get them to try new things and have them appreciate the bounty of the season! This recipe is completely flexible for all seasons, and the sky’s the limit as far as the types of toppings you can choose from. Just remember to eat the rainbow and what’s in season for optimum nutrition and deliciousness.
Greens: Purple Cabbage, Trader Joe’s Cruciferous Crunch, Chopped Kale, Mixed Greens, Red (Fall) Spinach, Endive
Veggies & Fruits: Pears, Apple, Beets, Roasted squash, Carrot, Celery, Cauliflower, Dried cranberry/Cherry
Nuts & Seeds: Pecans, walnuts, sunflower seeds, pomegranate seeds, pumpkin seeds, hemp seeds, chia seeds
Whole Grains/Legumes: quinoa, lentils, farro, barley, brown rice, millet
Fun Extras: Sprouts, sliced or whole olives, pickled veggies, cookie cutter sprouted bread, taco “meat” topping
Fresh Ranch Dressing
1 c. vegan mayonnaise + 1/2 tsp. onion powder +2-4 tsp. fresh parsley +1/2 c. non dairy milk + salt and pepper to taste = Whisk and enjoy!
Magical Oil Free Zaney Dressing
1/4 c. unsweetened applesauce + 2 tbsp. apple cider vinegar + 1 tbs. balsamic vinegar + 1 tsp. mild miso + 1 tsp. dijon mustar + pinch of cumin + pinch of cinnamon + 1 1/2 tbsp maple syrup + salt and pepper = Blend and enjoy! (add water for thinner consistency)
Quinoa Pasta Salad
- 1 cup quinoa rotini pasta, cooked, drained, and cooled
- ½ sweet red pepper, chopped
- 1 green onion, chopped
- ½ tomato, seeded and chopped
- ½ zucchini, chopped
- ½ cucumber chopped
- 3 tablespoons parsley, chopped
- 1 tablespoon organic lemon juice
- 1 tablespoon extra virgin olive oil
- Dash sea salt
- Fresh cracked black pepper to taste
Mix pasta, pepper, onion, tomato, zucchini, cucumber and parsley.Whisk together lemon juice, olive oil, salt, and pepper and pour over salad. Toss to mix.
California Veggie Wrap
- 1 sprouted grain, gluten-free tortilla
- ½ avocado
- 1 tablespoon lemon juice
- Dash sea salt
- ¼ cup baby spinach
- ½ cup carrots, peeled and shredded
- ½ tomato, chopped
- ¼ cup spicy sprouts
- ½ red bell pepper, sliced
Combine avocado, lemon juice and sea salt in a small bowl. Lightly mash with a fork. Spread mashed avocado on tortilla. Top with spinach, carrots, tomato, sprouts, and pepper. Roll and cut in half
Almond Butter and Chia Seed Jam Roll Up/Sandwich
1/2 c. almond butter + 1 tbs. cinnamon + 1 tbs. honey = mix and spread
stove top simmer and cool –> 1 cup frozen mixed berries + 1/2 c. chia seeds + 2 tbs. honey or coconut nectar = delicious homemade nutrient dense jam! Let cool. Spread atop nut butter.
Sprouted tortillas or bread.
Almond butter and jam keep sealed for a week in the fridge.
– Hard Boiled Eggs
– Beet, Carrot, or Zucchini hummus w/ veggies, crackers, or pita slices
– Nut thin crackers
– Snap pea crisps
– homemade trail mix with nuts, seeds, dried fruit of your choice
– edamame in or out of shells
– seaweed snack
– variety of fresh fruit (stone fruit, grapes, bananas, apples, oranges, pears)
– variety of fresh veggies (baby carrots, cherry tomatoes, snap peas are naturally small)
– homemade popcorn (add cinnamon or nutritional yeast for yummy variations)
– homemade healthy sweets like granola, raw food balls, or zucchini bread!
– Bugs on a log (almond butter, celery, raisins)
– coconut yogurt
– fruit kabobs
– veggie, lentil soups in thermos
– kale chips
– fruit salad
– brown rice, black beans, salsa, avocado
– veggies or corn chips w/ salsa
– cottage cheese
– collard wraps filled with nut pate’ or hummus w/ veggies