The consensus is clear: leftovers are the top choice for convenient kids’ lunches, though children don’t always see it that way.
“Most parents prefer to spend less time preparing lunches,” explains Lauren Jane Heller, a mother from Montreal. “That’s why leftovers are fantastic.” They often require less effort than making a sandwich the evening before. However, her daughter, April, doesn’t always share the enthusiasm for this convenience.
Heller struggles to persuade April that lunches featuring cold leftover rice and chicken or beans are worth their while. “Many kids are picky about foods that appear unusual or different from what their peers are eating,” she recognizes. Fortunately, April enjoys the fresh and dried fruits, raw veggies, and nuts that her mom includes in the lunchbox.
Food Safety
Food safety is another crucial aspect. Parents should heat soups, chili, or other leftovers in the morning and pack them in a Thermos or a well-insulated container. Meat or dairy sandwiches should not be left out at room temperature for more than two hours; an ice pack, frozen juice box, or frozen water bottle is necessary to keep them cool.
While most plastic lunch containers available today are free from bisphenol-A (BPA) and phthalates, it’s wise to verify. They should still be carried in an insulated lunchbox. Luckily, these come in various styles, including leak-proof options, reusable containers, and fun doodle-able paper bags.
“The key is to keep lunches simple and appealing,” Heller advises. The following tips and recipes are designed to do just that. Prepare Surprise Sticky Rice Sandwiches at the start of the week, mixing up the flavors each day. Transform leftover hot macaroni into a chilled pasta salad for lunch. Additionally, use sunflower butter not only as a sandwich spread but also as a dip for veggies and a spread for falafels.
Recipes
- Better-than-Boxed Cheesy Macaroni with Cauliflower
- Surprise Sticky Rice Sandwiches
- Falafels with Tahini, Yogurt Sauce, and Sweet Pickled Beets
- Healthy Pizza Rolls with Marinara Dipping Sauce
- Sunflower Butter Sandwich with Honey-Roasted Sweet Potato
Recess Snacks
Seasonal Produce
Make the most of the abundant autumn fruits and vegetables while they’re in season: sliced cucumbers are far tastier in September than in January. As apples and pears reach their peak in the fall, let kids choose their favorites. Why limit yourself to Red Delicious when your child can explore over 7,000 varieties grown across North America? Visit local farmers’ markets to see the options.
How Do You Like Them Apples?
Raw, dehydrated apple chips from local natural food stores (without added sugar) offer a delightful change from a typical apple. You can also easily create your own apple or pear chips using a dehydrator.
To make homemade oven-dried chips, slice the fruit into thin, even strips and arrange them on a metal rack over a baking sheet. Sprinkle with lemon juice and cinnamon, then place in the oven set to the lowest possible temperature with the door slightly ajar for about two hours or until crispy. Alternatively, bake the slices on parchment paper, turning them halfway through for even drying. Cinnamon not only adds flavor but also helps prevent blood sugar spikes from natural sugars.
Vegetable Chips
Homemade chips from sweet potatoes, zucchini, and kale made using a similar method have considerably less salt and oil than their commercial baked alternatives. While kale and zucchini can be dehydrated like apples, sweet potato chips should be baked.
Slice sweet potatoes using a mandoline or knife, toss them with 1 tsp (5 mL) of extra-virgin olive oil and 1/4 tsp (1 mL) of salt, and bake on a metal rack above a baking sheet in a 375 F (190 C) oven for 15 to 20 minutes, or until crispy.
You can also slow bake them at 300 F (150 C) for 1.5 hours. Allow them to cool for three minutes before consuming to enhance crispiness and ensure they cool completely before storing in a bag or container to prevent them from softening.
