It’s that time of the year again. Time to shift gears. Time to detox from beaches, pools and warm weather and morph into 180 days of time management, academics and routine. Getting ready for school is about more than pencils, backpacks and clothing.
Its about… the LUNCHBAG and what goes in it. Kids can feel the comfort of home away from home, the longest period of each weekday.
Its about the FOOD, how to make life less complicated, convenient and of course, healthy.
Whether you’re brown-bagging it, using biodegradable containers or a simple snap-on lunch bag, packing lunch is a sure way to defray both the madness and cost associated with school lunches.
So why not arm yourself in preparation for 180 Days of unpredictable weather patterns, mood changes and eating preferences with a few tips for the Back to School shift?
Survey the kids about their favorite snacks, lunch ideas and otherwise
Plan ahead before you shop.
Develop a meal plan for dinner (leftovers are a great alternative on busy days)
Create a shopping list of non-perishables, shelf-stable and refrigerated items
Stock the pantry or cupboard
Shop for fresh food additions weekly
Easy to carry and eat FRUIT (applesauce, apples, grapes, oranges,)
Veggie sticks (carrots, peppers, celery, cucumbers)
Home-popped organic popcorn
A few items to have on hand that may even freeze well are:
Whole grain breads
Shelf-stable ingredients to store:
Nut or seed butters
Jellies, jams or preserves
Mayo (dairy free or otherwise)
When sandwiches are on the menu, the options are endless when thinking about what will fill that space between two slices of bread. Or what will wrap well inside that light tortilla, stuff well in that pita bread or overflow that taco shell. Here are a few ideas:
Salad sandwiches- alfalfa sprouts, tomatoes, olives, baby spinach with light veginnaise spread.
Hummus of all flavors store quite well for at least a week or so.
Go with red pepper, eggplant or chick pea.
Fajitas or Quesadillas
And here’s one recipe to get you started on the road back to school, courtesy of Earth’s Elements Foods:
Red Pepper hummus
Great in a classic sandwich, in a tortilla or served with warm pita bread.
3 large red peppers
¼ cup of tahini
3 medium garlic cloves
juice of one lemon
2 tablespoons chopped parsley or cilantro
Himalayan sea salt to taste
Directions: Drizzle peppers lightly with olive oil and roast for 30 minutes at 375 degrees. Remove and let cool in a bowl of cold water. Remove the skin, core and seeds. In a food processor, blend roasted peppers, tahini, lemon juice, garlic, cilantro. Add salt to taste and store for future use. Enjoy!
And because what’s in is as important as what out, visit these sites for creative lunch bag ideas:
NW Philly Parents is a partnership between Newsworks and Germantown Avenue Parents.