Monday
Sandwich
made from sprouted grain bread (which contains more protein and fiber).
You can vary the type of bread (sprouted grain, pita pockets, bagels,
tortillas). Fill with natural ham such as the Naturally Freybe line of
hormone,
preservative and anti-biotic free meats that are perfect for your kids
lunches. I particularly like roast beef, ham or turkey.
Or
opt for water packed tuna, I always use the Raincoast Trading brand of
high quality, sustainably caught, canned fish. I offer a great tuna
recipe on my website that incorporates canned chickpeas.
Tuesday
Serve
a “bento box” of pita bread triangles, hummus, tzatiki, sliced
vegetables, and sliced fruit with yogurt for dipping, sliced hardboiled
egg, dried fruit (sulphite free). If you want, and have some extra time
cut out veggies
and fruit in fun shapes.
Wednesday
Hot
Lunch Day- Use a thermos and warm a healthy/hearty soup. I particularly
like these ones that have no artificial ingredients but lots of
vegetables and protein. Remember to pack a spoon. Or make Mac and
Cheese from scratch
or try the boxed kind, such as Annie’s Organic.
Thursday
Quinoa, blueberry
and corn salad (prepare evening before). Quinoa is an ancient grain but full of nutrition, and can be served so many ways.
Friday
Monkey Pinwheels-
Spread organic sunflower seed butter over a
whole wheat tortilla and slice bananas on top. Roll and cut into bite
sized pieces. For an extra decadent Friday treat, spread 1 tsp of
organic chocolate/coconut spread. It’s so yummy!
Or the same is also fabulous on this brown rice cakes that have cinnamon on top.
Also Consider Packing “Snacks”
Snacks
are important to keep your child’s energy sustained throughout the day.
Being hydrated and also having nutritious snacks available will allow
your child to focus better.
1.
Dried fruit (sulphite free)
2. Crackers/cheese
3. Snack crackers (annie’s cheddar bunnies)
4. Organic fruit snacks (again, no artificial colors or flavors)
Ideas provided by Karlene Karst, Registered Dietitian
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