Lunch 1 of 5
I’ve had a few people contact me to ask about school lunches so I’ve enlisted our last little bird in the nest, our 15 year old daughter, to take pictures of her school lunches over the week.
Sometimes I wonder how many thousands of school lunches I’ve made over our years. A lot. When our oldest was young, there were no limitations. Now, everything has to be allergen friendly. That’s alright, still easy to make healthy lunches that are nutritious.
No meal should get a lazy pass. To get nutrition into those growing minds and bodies, you need to dedicate time, but so does the kid. Involving your kid in making lunches teaches them kitchen skills, responsibility, models good habits, and, super awesome bonus, when they’re teenagers, they’ll just kick you out of the kitchen and do it themselves. ‘Cause they can do it allllll themselves, thank you very much. But, most importantly, involving kids in the preparation of their food is the prime time to educate them on healthy eating, the source of the ingredients, and to bring awareness and gratitude around their food.
Here’s the bottom line: don’t treat school lunches any different than you would any other meal. Right now, as the weather gets cold, we depend on thermoses that we fill with leftover soups, stews, curries, casseroles, meat etc. In warmer months it’s cold meats, cheeses, veggies and dip, fully loaded salads etc. Leftovers are my beloved.
Today, her lunch consisted of leftover, bean-free chilli and two egg/mushroom/fresh herb/raw cheese omelette cups wrapped in prosciutto.