3 Fast, Delicious & Healthy Lunch Ideas for You & Your Kids
Lunch ideas are one of the world’s most precious commodities. Ok, maybe that’s exaggerating. They’re only one of the world’s mom’s most precious commodities. It’s hard enough to figure out what you want for lunch and how you are going to eat healthy, never mind keeping up with your kids likes, jags, dislikes and gripes. The sight of their lunch boxes may make you cringe in the same way your email inbox does after a two week vacay. And your own brown bag? You’re lucky if it makes it out the door with you in the morning. For kids, lunch should be all smiles, rainbows and unicorns, but for the mom behind the meal, it can be a black cloud with no clearing in sight. I get it. I empathize. I make lunches all year, too, and it can get discouraging. But I can help. 3 Fast, Delicious & Healthy Lunch Ideas for You & Your Kids PB&J: old school processed pb and sugary jelly smushed between white bread is kinda a nutrition nightmare. However, it can be transformed into a nutrition powerhouse before you can say JIFfy. This one will be the whole fam’s jam. Upgrade your nut butter (think almond butter, boutique nut butters, like Nutzzo or simply any natural pb) and spread the “P” on whole grain bread, Ezekiel bread, or high fiber crackers. While you’re at it, swap your sugar-filled jelly with freshly sliced strawberries (or you can have one of your nuggets mash ‘em for you), an all fruit spread or even dehydrated fruit for a little crunch. This modern way pulls out a bunch of the sugar and takes the nutrition up a notch with vitamin C and fiber. Fruit + Yogurt + Veggies: Who says you need meat to make a complete lunch box? This one, two, three and done lunch will take you less than minute (no joke) to prep. You’re welcome. A whole piece of fruit requires no assembly, packaging or cutting. Take your pick, apple, pear, banana (they’ll all give you antioxidants and fiber) and add it to a Chobani yogurt tube (your kids will thank you when they’re grown for not ignoring their protein and calcium consumption). Top the combo off with sweet mini peppers on the side (my kids pop these in their mouths like candy!). You can buy these antioxidant powerhouses in bulk and there is not one bit of cutting or slicing required. Satisfy your (yes, we’re lookin’ at you mom!) Mexican Craving: Chips, guac and enchiladas on your mind? I’ll save you the calories and the trip to the taqueria. Chobani Greek Flip Sriracha Mango may just be your new partner to a margarita. This non-GMO yogurt has 12 grams of protein, no artificial sweeteners (woo hoo) and is exploding with flavor. But, you need something to replace that chip crunch, right? It’s got that too. It comes with Sriracha coated rice crisps and cashews – right there on the side! Make this a complete “meal” with protein, fiber, healthy fat and adequate calories by adding a handful of mixed nuts. Done and done. **this post was in partnership with Chobani**
Avocado Egg Recipes to Make NOW!
When asked about foods I eat every day, (I actually do get asked this quite often), I always list avocado. When it comes to how and when I eat avocado the answer is “anytime, anyway and any place!” The egg-in-avocado concept is something that makes me very excited. No joking here. If you don’t get into this, I’m telling you you’re seriously missin’ out. Having tried it for breakfast, lunch, snack and dinner, I can tell you that it’s quite possibly the best invention ever. {Tweet this!} I love a no-brainer way for you to pull it off without breaking out the measuring spoons. 2 simple ingredients, 2 minutes prep time, and limitless ways to rebrand this plate of deliciousness. It’s uber easy. Try it my favorite ways, and you’ll be fishing for an avocado every day too. Here’s what you do: Preheat your oven to 425͒F (yes, you can do it in the toaster oven!) Split an avocado in half and ditch the pit. Scoop out a little bit of the avocado’s center – about a tablespoon – and save it, or shove it in your mouth. Crack an egg right into the center of the avocado and place it in an oven safe dish (you don’t want it to wobble, so choose the tightest fit you can find.) Bake for 15 – 20 minutes, depending on how well cooked you like your egg. Top with fresh herbs and a sprinkle of fleur de sel. Vary it up: My favorite way to eat this masterpiece is scooped out onto a slice of a new fave on the shelves, Dave’s Killer Bread. The Blues Bread version has incredible cornmeal action going on. Toasted, with a smear of coconut oil and the scooped out avocado slathered all over the top and some salsa fresca, it competes with huevos rancheros any day. If you’re entertaining, serve it alongside a frisee salad with citrus slices. Brunch is served. Eggs for dinner? You bet. Put my avocado addiction over a pile ‘o white beans, chili or quinoa and a little shot of sriracha. Cha cha cha! Lookin’ to impress? Go ahead and top that avocado masterpiece with a little smoked salmon and a spoonful of caviar, then serve it with endive and radicchio leaves. Brilliant, I know! You are more than welcome.
