Lunch Box Ideas

Lunch Box Ideas

It’s that time of year! Kids are back in school and the lunch boxes are pulled out and dusted off ready to take on the school year.

The cub started 3 Day Preschool last week and it’s her first year eating lunch at school. We purchased a Planet Box and a friend from school gifted us the Omie. Both are fabulous lunch boxes!

We prepared two fun and healthy lunch box ideas that incorporate some of our old recipes! Scroll down for links to the recipes!

Box

Omie lunch box:

  • New savory pumpkin bread (Recipe to come) to make a sunbutter and apple sandwich
  • Roasted seaweed
  • Watermelon balls
  • Grapes
  • Brown Butter Pumpkin Cookies

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Planet Box

Strawberry Spinach Wrap

Strawberry Spinach Wrap

Staying creative with meals can be a challenge, allowing us to easily fall into the same routine – I’m very guilty of this! This wrap is easy and uses items you probably already have in your refrigerator.

The cub loves sour foods, i.e., lemon, vinegar, etc. So when thinking of something that would fit her palate, we decided to make a sweet and sour tasting wrap! The perfect balance in flavor and nutrition.

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The cub began by helping Grandma DiDi cut up the strawberries.

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Next up, Grandma DiDi made the ricotta spread. She used regular ricotta cheese and added honey .

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The cub loves lemon, so we zested a lemon and added it to the ricotta spread to create a light balance that was slightly sweet with the zesty brightness of the citrus.

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The cub must try it to make sure it’s just right! She approves!

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Grandma DiDi grabs a lavash wrap and spreads the ricotta on one side.

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Next, the cub layers spinach leaves on the ricotta.

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On go the strawberries!

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Strawberries go really well with a balsamic dressing so we added that to give it a bit more flavor. The cub helps drip it on the strawberries. It’s almost time to eat!

 

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Such fun watching it roll up. Some of the ingredients fell out the side and the cub helped push them back in as Grandma DiDi rolled it up.

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Dig in! A perfectly balanced snack or lunch that is sure to satisfy your sweet and sour cravings!

 

Spinach Strawberry Wrap

Ingredients for 2 wraps

  • 1 12 x 9  whole wheat Lavash cut in half
  • Handful of spinach/or arugula
  • 1/2 cup strawberries, sliced
  • 1/2 cup ricotta cheese
  • 1 tsp lemon zest or to taste
  • 1 tsp honey or to taste
  • 1 tsp balsamic vinegar
  • 2 tsp olive oil
  • Salt and pepper to taste

Directions

  1. Cut the lavash in half, crosswise.
  2. Mix the ricotta cheese with honey and lemon zest and set aside. Wash the strawberries and slice.
  3. Make dressing by mixing vinegar, oil and salt and pepper.
  4. To assemble, spread half of the ricotta on top half of the lavash as well as the one inch portion on other end to create a glue when you roll it into a wrap.
  5. Cover the ricotta with a thin layer of spinach.
  6. Cover the spinach with a thin layer of strawberries.
  7. Drizzle with as much balsamic dressing as you would like and roll up.
  8. Cut in half at an angle or into two inch rings.
  9. Remaining dressing can be used for dipping on the side.

 

Strawberry Nice Cream

Strawberry Nice Cream

The cub had a friend join us this week! The wildly talented vegan blogger Sophia DeSantis of Veggies Don’t Bite stopped by with her youngest son to make some Nice Cream.

Fun facts: Sophia and I met through a moms group when the cub and her son were just a few months old and the two of them are just 5 days apart.

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The two started off by helping remove the leaves from the strawberries. Team work at its finest!

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Now time to chop the strawberries. The cub goes first while her friend watches.

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Now it’s his turn. The cub started sneaking strawberries and eating them.

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Earlier in the day, we had cut up a few bananas in 1/2 inch pieces and put them in the freezer. We added the frozen bananas to the blender, but someone thought they needed to eat a few, too.

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In go the chopped strawberries. I see you!

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I think handling two toddlers in the kitchen has Grandma DiDi a little nervous. 😉 Next up, the Califia Almond Milk. This is not a sponsored post, but we really love their unsweetened almond milk.

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Grandma DiDi helps with the blender – the nice cream is almost ready!

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After pouring the mixture into a freezer-safe dish, we served up their very own creation – “Nice” Cream! They wanted more, and more, and more!!!

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It’s as good as it looks! So easy, vegan, refined sugar-free, gluten-free and delicious! A must try! Use our combination or try your own flavor – peanut butter/chocolate; coconut/pecan; blueberry/lemon… the possibilities are endless.

Strawberry Nice Cream

Ingredients

  • 10 Strawberries, chopped (about 1/2 cup)
  • 3 Bananas, cut into 1/2in pieces and frozen
  •  1 tsp good vanilla extract
  • 1/2 cup almond milk

Directions:

  1. Cut bananas into inch pieces and freeze in a plastic bag for a few hours.
  2. Once bananas are frozen, place all ingredients into blender or food processor and blend until thoroughly mixed. Poor into a 9 X 5 bread pan and freeze about 1 hour.   Scoop and serve.

Note: If frozen too long just let it sit out for about 10 minutes until it is scoop-able.

Emoji Ice Cubes

Emoji Ice Cubes

Who doesn’t love an Emoji?! And better yet, when they are used to add wholesome ingredients to your little one’s diet.  The cub loves juice (preferably the extra sugary kind), so we thought it would be fun to make juice ice cubes that she could add to her water that didn’t have all the added preservatives and sugar!

Engaging a child’s senses is the key to discovery. Drawing a child’s attention to the five senses and discussing them increases their understanding of, and communication about, the world around them. These ice cubes engage four of the five senses. They smell like fresh fruit, they look fun with funny faces and turn her clear water different colors, they feel cold (brrr!), and taste delicious.

We made two kinds of ice cubes. Apple cucumber and beet strawberry.

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The cub started by washing the apple and the beet.

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Next up, we started chopping and prepping all the ingredients for the blender. She soon discovered how fun an apple corer can be and pushed extra hard to finish the job.

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Surprise! Look what’s left!

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With her Curious Chef (kid safe) knife, the cub cut up the cucumber. We’ve been practicing and it shows! She’s really getting the hang of it.

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We added the cucumber and the apple to the blender to mix. Puree until smooth.

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We decided to fill half the Koji Cool Moji ice cube mold with the cucumber and apple mixture and the other half with the beet and strawberry mixture.

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The cub couldn’t wait to drink the leftover cucumber apple puree. She left Grandma DiDi to cut the strawberries.

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Back to work! After gulping down her juice, the cub is ready to do her part by cutting the strawberries. Grandma DiDi peeled and chopped the beet and added it to the blender. Emery added the strawberries and they were ready to mix.

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Into the ice cube mold it goes!

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Leftover beet and strawberry mixture didn’t stand a chance with this girl! Gulp, gulp, gone! We popped the ice cube mold into the freezer and let them set for 2 hours.

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Once frozen, the cub picked her favorite faces to add to her water. Healthy and fun water – it’s a win/win!

 

Emoji Ice Cubes

 

Ingredients

  • Apple
  • Cucumber
  • Beet
  • Strawberry
  • Water

Directions

  1. Wash all fruit and vegetables well
  2. Apple and cucumber blend:
    1. Cube equal portions of apple and cucumber and place into the blender
    2. Puree until smooth and pour into ice cube trays
    3. Add water, if necessary
    4. Note: Cute ice cube shapes and designs will enhance the taste!
  3. Strawberry and beet blend:
    1. Peel and chop beet and add to blender
    2. Slice the strawberries into quarters and add to the blender
    3. Puree until smooth and pour into ice cube trays
    4. Add water, if necessary
  4. Freeze for two hours and enjoy!

NOTES:

Use the proportion of each fruit or vegetable that you feel will entice your child to consume it. For example, we used about 1/3 of the medium-sized beet (raw) with about 1 1/2 cups of strawberries. Beet is a strong flavor and we wanted the strawberry taste to be up front. Possibilities are endless when thinking up new combinations.

Other optional additions: Honey, agave, spices or herbs of your choice

 

Berry Veggie Popsicle

Berry Veggie Popsicle

Did I mention we eat a lot of popsicles? We’re definitely on a popsicle kick with this heat! The cub helped Grandma DiDi create the perfect berry (with greens) popsicle. As always, no added sugar!

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Four whole ingredients, that’s it! Strawberries, blueberries, kale and broccoli.

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First, we had the cub help us tear the kale off the stem. Drop the kale leaves in a bowl of cold water and clean the leaves thoroughly. Wash strawberries, blueberries and broccoli.

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Have your cub add all the ingredients into your blender (or Vitamix in our case).  Add water or juice if you want it to be sweeter and blend.

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The cub watches as Grandma DiDi pours the mixture into the Koji Popsicle Mold.

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Have your cub help place the holders in each mold making sure that just a tiny bit squishes out the sides. Pop in the freezer for two hours and enjoy!

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They are fruity and delicious and the perfect treat for a hot summer day. There is no easier way to get your little one to eat their veggies. Our cub has been eating these from day one and has no idea popsicles don’t usually include vegetables . Hoping to keep it this way for as long as possible!

 

Berry Veggie Popsicles

(Makes approximately 8 Koji popsicles)

Ingredients

1 cup strawberries
1 cup blueberries
1/4 cup raw broccoli
1/2 cup lightly packed raw kale
3/4 cup water (or juice of choice)

Directions

  1. Combine all ingredients in a blender or Vitamix.
  2. Blend and add more liquid if necessary.
  3. Pour mixture into popsicle mold.
  4. Drop popsicle handle in and make sure you can see through mixture lightly squish out the sides of the handle.
  5. Place in the freezer for two hours and enjoy!

*If you have extra mixture left over, serve it as a smoothie!