Brown Bag Lunch Ideas!

When my mother-in-law came to visit last weekend she brought me a couple of magazines from her favorite local organic grocery store, Cream of the Crop. She is always bringing us tasty yummy dips and cookies she picks up from there.  In one of the issues it gave some more healthy lunch ideas I know that we are all willing to try just to break up the monotony of PB & J sack lunches. Whether you are preparing lunch for your school-aged children or your preschoolers and toddlers these refreshing lunch ideas are sure to be a hit. Cross our fingers! Because I know how frustrating it can be to think you have come up with a delicious recipe that you are so sure your kids will devour in seconds only to be disappointed by those four words, “I don’t like this!” So, here we go!

Kiwi Salad from The Brown Bag Lunch Cookbook by Miriam Jacobs

  • 2 kiwi, peeled and diced
  • 2 Brazil nuts, chopped
  • 1/4 c. vanilla yogurt
  • Sprinkly of ground nutmeg

Gently mix kiwi, nuts, and yogurt. Sprinkle with nutmeg. Serve with a whole grain pita filled with chicken salad and baby carrots.

Carrot Apple Salad from The Brown Bag Lunch by Miriam Jacobs

  • I medium carrot, scraped
  • 1 Granny Smith apple, peeled, cored, and quartered
  • 1 Tbsp freshly squeezed lemon juice
  • 1 Tbsp mable syrup

Using a grater blade in food processor, or hand grater, grate carrot and apple. Transfer mixture to bowl and sprinkly with lemon juice and maple syrup. Mix well. Serve with tuna on sesame crackers and a cup of yogurt.

Cream Cheese and Nut Sandwhiches on Cinnamon Raisin Bread from Kitchen Coach Family Meals

  • 8 oz low-fat cream cheese
  • 3/4 c. chopped pecans or walnuts
  • 1 1/2 tsp cinnamon
  • 2 Tbsp honey
  • 8 slices cinnamon raisin bread

In a small bowl, whip together cream cheese, buts, cinnamon and honey. Lay out 4 slices of bread. Spread each slice thickly with cream cheese mixture. Top with another slice of bread. Cut each sandwhich into quarters. Note: These sandwhiches keep very well for up to 24 hours. Wrap them tightly in plastic wrap or aluminum foil, refrigerate overnight, and pop into bag lunches for a special school treat. Serve with sliced fruit and veggies.

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It’s really helpful to do a lunch prep for the week ahead. Have your kids help and teach them to prepare their snacks by measuring bulk items (trail mix, nuts, and dried fruit) into single serve bags or small containers, or create your own blend of trail mix before dividing it into smaller portions. Use this time to discuss lunchtime favorites and new ideas. Give them a list of healthy foods to pick from. By giving your kids to choice to make their own nourishing selections they’ll actually be more likely to eat their lunch rather than tossing it in the trash.

Lunchtime meals should include one protein source (chicken, fish, lean meat or legumes), one or two servings of fruit (fresh or dried), one portion of vegetables (as a sandwhich filling or cut up), two to three servings of grains (whole grain and gluten free breads, nut and rice crackers or pasta), and one serving of dairy (milk, low-fat cheese, yogurt, or cottage cheese). Most important is liquids! Mild dehydration can cause headaches, low energy levels and even poor concentration. Make sure your child brings a refillable water bottle with them to school.

We hope these recipes/tips help you through the week.  Have a great day!

Kalisha and Reneca

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One Response

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