Picture this: two young girls aged 4 and 7 (hypothe-tically of course) bleary eyed, grumpy and refusing to eat breakfast, brush their teeth, get dressed, or, well, pretty much anything remotely associated with welcoming the morning. Now, enter two slightly harried adults trying to simultaneously get ready for work, cajole the girls into completing the aforementioned tasks and pack two school lunches that have a sliver of a chance of actually being consumed.
Welcome to mornings at my house! It’s a rough enterprise.
I find comfort in the fact that I’m not alone. This scenario plays out in countless homes every day, and even my most organized and kitchen-savvy-mom friends struggle with packing the elusive, fool-proof school lunch. But with a new school year upon us, I’m determined to take the issue head-on and tackle the lunchbox conundrum once and for all.
THE STRATEGY
I figured the best way to get the kids on board with my newly dubbed “Operation School Lunch,” was to impart in them a sense of control over what they’re eating; so my husband and I put them in charge, sort of: We called a mid-summer “family meeting,” and with surprisingly little angst, the four of us managed to assemble a list of lunch options that merged our requirements (nutritious, portable, easy to assemble) with theirs (tastes good). Once school starts, the girls will “shop” the options on the agreed-upon list each evening, selecting a few items (that we actually want them to eat) to include in their lunches the next day. And if all goes as planned, it just might work … Here’s hoping!
THE MAIN DISHES
We focused on options with plenty of protein to stave off mid-afternoon stomach grumbling while not lacking in the all-important tastiness factor.
Tortilla “roll-ups” with lean turkey, lettuce and cheese in a whole-wheat tortilla. Be sure to cut into pinwheels for maximum cuteness.
Natural (low-sugar) nut butter (sun butter is a great alternative for peanut-free schools) served with whole wheat crackers and celery sticks or, as a switch-up to the ever-present PBJ, a nut butter and banana sandwich to pack in protein plus potassium.
String cheese paired with a container of lightly salted mixed nuts.
Edamame steamed outside of their pods. (Our kids love squeezing the beans out, but sadly the 20 minutes allotted for lunch at most schools doesn’t allow for such luxuries.)
Hummus (a protein filled alternative to ranch dressing) teamed with whole-wheat pita chips, broccoli florets, cherry tomatoes and baby carrots.
Pizza (really!) cut into small squares. If you don’t have time to make “homemade” pizza the night before (we’re partial to our own sauce and toppings on a pre-made crust), the 365 brand from Whole Foods is a great alternative.
THE TREATS
The goal is to steer clear of sodium and sugar-packed processed foods while still including something fun to ensure our carefully crafted lunches aren’t getting traded away for a couple of Oreos.
Kid’s protein bars with low-sugar and calorie counts. We’re fans of Cliff Bar’s Z Bar for kids.
Squeezable yogurt tubes frozen the night before so they thaw in time for lunch. Be especially vigilant about checking the nutritional information, as the high sugar content in many yogurts can turn them into a dessert in disguise.
Fruit salad (just so much more exciting that your standard apple or banana) made-up of mixed berries, melon and grapes can sub as a healthy dessert. If we’re feeling especially decadent, we might sprinkle the berries with a bit of sugar in the raw.
Fruit leathers (no sugar added) or a small container of dried apricots, which are more filling than a container of “fruit juice” gummies and just as sweet.
