Back-to-school is right around the corner and I’ve got healthy lunches on my mind! As an Integrative Nutritionist and busy mom of three, I’m here to share some of my family’s favorite lunch packing staples. So much of our kid’s day is dependent on what they eat, so I always take a few extra minutes each week to prepare some nutritionally dense and kid-approved lunches.

I know healthy whole foods can be less appealing to some kids, so I try to make lunches that look yummy and edible. Some of my recommendations are:

• use fun lunch boxes with dividers (I’m using LunchBots in these photos)
• swap well known foods for healthier alternatives (swap white bread with sourdough, etc.)
• use colorful silicone muffin tin liners to keep things separate (OXO has a pack that we love)
• fill the box with brightly colored food (think pink watermelon spears next to green grapes)
• add the occasional healthy-ish treat 

If at first the new foods aren’t a hit, my best advice is to try, try again! It can take many “exposures” to foods before our pickier eaters will accept them. I know it can be tough getting kids to try foods that are out of their comfort zone, but a well-balanced meal is vital to our kid’s overall health and well-being.

Happy packing!

Lunch #1

Lemon Garlic Parmesan Pasta

WHAT YOU NEED

• 8 oz organic pasta
• 3 tbsp Tessemae’s Lemon Garlic
• 3 tbsp shredded parm (optional)
• pinch of sea salt

WHAT YOU DO

• Cook pasta according to the directions on the box
• Toss with Lemon Garlic, Shredded Parm, and Sea Salt

(Serving size 1/3 cup, makes 8 servings)

Lemon Garlic Chicken Tenders

WHAT YOU NEED

• 1 lb chicken tenderloins
• 2 tbsp lemon garlic

(Serving size 2 tenders, makes about 4 servings)

WHAT YOU DO

1. Preheat oven to 350 degrees
2. Marinate chicken in Lemon Garlic for 10 minutes
3. Spray grill pan or baking sheet with non-stick oil. Place tenderloins on the cooking surface and bake for 20 minutes, or until internal temp reaches 160. I like to use a grill pan and wait for the brown grill marks to show up. I’ve noticed my kids are more likely to eat the chicken with the grill marks. These tenders are perfect for dipping in Tessemae’s Ranch dip cups, or LunchBots makes some adorable little stainless steel leak proof dip cups with silicone lids that we also love to use. 

FOR THE SIDES

• 1 sliced cucumber (1/2 skinned, 1/2 skin on, to promote “eatability”)
• 6 petite baby carrots
• Tessemae’s Classic Ranch To-Go Cup (or ¼ cup creamy ranch in dip container)
• 3 sliced strawberries
• 5 yogurt pretzels (Glutino Gluten-Free Yogurt Covered Pretzels are a big hit in our house)

(I like to serve a “healthier” treat, so that my kids don’t feel deprived when they see the often less healthy packaged foods that their friends bring)

*Takes approximately 30 minutes for prep, but if made on Sunday the chicken and pasta can be packed all week, and chopped fruit and veggies can be stored in a glass storage container to make for a quick and easy packed lunch each day. 

Lunch #2

Roro’s Favorite Turkey Sandwich on Sourdough

WHAT YOU NEED

• 1 long slice of sourdough toasted
• Tessemae’s Honey Mustard (and or Mayo)
• 1 slice provolone
• 1 slice of Applegate Farms Organic Oven Roasted Turkey Breast
• 1 piece romaine
• sea salt to taste

FOR THE SIDES

• 7 carrots & ½ sliced mini cucumbers
• Tessemae’s Ranch To-Go Cup for dipping
• ½ cup sliced watermelon
• ½ cup sliced grapes

WHAT YOU DO

1. Cut sourdough in half and toast.
2. Spread Honey Mustard (or Mayo) on one slice of the toast, and sprinkle with sea salt if desired
3. Fold the provolone slice in half and layer on top of the mayo.
4. Fold turkey in half and layer on top of the provolone.
5. Place romaine on top of turkey and top off with the other piece of sourdough.
6. Use toothpicks or wrap the sandwich in foil before placing it in the lunchbox to keep fresh and hold it together.

Takes approximately 10 minutes to prepare.