Healthy Back to School Lunch Ideas

Tips for Making Better School Lunches - Healthy School Lunches

Do you get overwhelmed just thinking about packing lunch? If you are like the majority of parents, you probably put off lunch packing for the last minute and then end up sending your kid off with a PB&J, an apple and some baby carrots. While there isn't anything wrong with having that for lunch, it's always great to have other tools in your belt.

You probably don't just want your kid to have just any lunch, you want it to be healthy, too! When we say "healthy," we mean low- toxin, high nutrition food. To do this, we need to pack food with as few processed ingredients (like corn syrup) as possible and use non toxic food packaging as well.
Here are some healthy lunch recipes and products you can use to pack healthy, low toxin lunches for your kiddos.

Chef Mareya, The Fit Foodie’s "Sandwich Sushi"
Plain old sandwiches are so passé!  Just by rolling up your bread, you can create elegant sushi rolls that are nutritious and delish!  Add cooked salmon or tuna if your child enjoys fish.  You can also make this gluten and dairy-free with our tips in the recipe.  Wash all produce with Eat Cleaner® Fruit & Vegetable Wash to keep it safer, cleaner and fresher, longer.

Makes: 4 servings
8 slices Sprouted Grain or Gluten-Free Bread
4 oz. Blue Isle French Onion Mediterranean Yogurt Spread or non-dairy cream cheese
1 English cucumber, peeled and sliced into 4” long strips, 16 pieces total
2 avocados, sliced, pitted and cut into 4 equal sized pieces per half, 16 pieces total
2 Tbsp. Linwood’s ground flax, sesame and pumpkin seed meal (use sesame seeds if flax unavailable)
Rolling pin or large flat wooden spoon

1) Slice off crusts from bread.  Using a rolling pin or the handle of a wooden spoon, roll each piece of bread until flattened.
2) Spread each piece of bread with 1/2 oz. of Yogurt Spread or non-dairy cream cheese
3) Fill each piece of bread with two pieces of cucumber and avocado in the first third of the slice.  Sprinkle with a little ground flax or sesame seeds.
4) Roll each piece of bread like sushi and cut into bite-sized pieces.  Sprinkle the top of each piece with a little more flax or sesame seeds.

Chef Mareya, The Fit Foodie’s Dark Chocolate Avocado Mousse
This makes the perfect pudding cup or a fun fondue for dipping fresh fruit, filled with veggies, heart-healthy chocolate and just the right amount of sweetness, without the sugar.  Wash all produce with Eat Cleaner® Fruit & Vegetable Wash to keep it safer, cleaner and fresher, longer.

Makes: 4 servings
2/3 Cup         70% or higher dark chocolate, chopped
2 teaspoons Unsweetened cocoa
1/2 Cup Unsweetened almond milk
1                     Avocado, large, ripe
1 Tbsp            Coconut oil, raw
2 teaspoons     All Natural Sweetener (Organic Stevia, Monkfruit Extract or Erythritol)
1/2 tsp            Pure vanilla extract

Topping: fresh berries, unsweetened shredded coconut, dark chocolate covered almonds or serve with fresh fruit veggie skewers to dip.

1) In a small saucepan, bring 2 cups of water to a boil.  Reduce heat to low.
2) Place a glass bowl on top and melt chocolate, taking care to stir so chocolate doesn’t seize. Remove bowl.  You can also use a double boiler to melt chocolate.
3) Add cocoa, almond milk, coconut oil, sweetener and vanilla extract to melted chocolate and mix well.
4) Scoop out avocado flesh and blend into chocolate mixture.  You can use a hand or stick blender to achieve a smooth consistency.
5) Place in individual serving cups, Mason jars or GoStak containers for easy portability.

...and for a quick, easy, healthy side option, try our new Clean Snax!

I hope you found something here that will help make lunches easier for you and your kids this school year! If you have a great tip for how you make lunches healthy in your home, please leave it in the comments!

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