HEALTHY LUNCH IDEAS FOR SCHOOL GOING KIDS

School lunches can create a huge amount of packaging waste. You are likely familiar with low-waste lunches and the idea that to go green, the majority of what you send to school should be reusable. If you’re like me, you pack your kid’s lunch in a low-waste lunchbox, but you may be asking yourself what to put it in! There are unlimited ideas for eco-friendly and healthy lunches, but somehow we all get into ruts and need some fresh, easy ideas of what to pack.

 

Healthy Lunch Ideas:

Sandwiches are your classic lunch cornerstone. You can start with your traditional lunchmeat or peanut butter and jelly, and get creative by adding slices of brie and pear. Salad sandwiches, such as tuna, egg, salmon, and chicken, are easy to prepare the night before. Wait to place them on the bread until the next morning and add a piece of lettuce on each side to prevent the bread from getting soggy. Cheese sandwiches with avocado, sprouts, and/or cucumbers are also delicious and add variety.

 

Leftovers are another easy and yummy way to go green. My daughter loves it when there are enough leftovers from dinner for her to take to school the next day. From pasta, to pizza, to chicken with rice and grilled vegetables, I just put part of the leftovers straight into her Ziploc® Brand Containers with the Smart Snap® Seal.

 

Experiment with sandwich alternatives such as bagels, pita pockets, burritos, or wraps to freshen up your lunchbox meals. Choose unusual protein options such as dips like hummus, black bean, and nut butters. Tofu diced plain, or cooked up in many different ways, is another popular lunchbox choice at my house. Baked stuffed potatoes are a delicious lunch that you can cook with dinner the night before.  Even breakfast items such as pancakes, or boiled eggs, can be a fun way to get out of the normal lunch routine.

 

If you usually run low on time in the mornings, you can always resort to grabbing a mix and match of green convenience foods, like whole fruit, cold cuts and vegetables, out of the fridge that you can make and pack into reusable containers over the weekend. Remember that even chores like making your own convenience foods are a fun way to get your kids to help out and bring the family together.

What are some green lunches that you pack for your kids?

PIZZA MAKE AT HOME

How to Make Pizza at Home

Makes two 10-inch pizzas

What You Need

Ingredients
1 pound pizza dough, store-bought or homemade
1/2 to 1 cup sauce: tomato sauce, white sauce, or other spread
2 to 3 cups other toppings: sautéed onions, sautéed mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover veggies, or any other favorite toppings
1 to 2 cups (8-16 ounces) cheese, shredded or sliced: mozzarella, monterey jack, provolone, fontina, or any other favorite.
Cornmeal or flour (optional)

Equipment
Pizza stone or baking sheet
Pizza peel or baking sheet
Parchment paper (optional)

Instructions

1. Heat the Oven to 500°F or Higher: Don't be afraid to really crank the heat up to its highest setting. The high heat will help make a crunchier and more flavorful crust. Let the oven heat for at least a half an hour before baking your pizzas. If you have a baking stone, place it in the lower-middle of your oven.

2. Divide the Dough in Half: One pound of dough makes two 10-inch pizzas. Slice the dough in half and cover one half with an upside-down bowl or a clean kitchen towel while you prepare the first pizza.

3. Roll Out the Dough:

Method #1: Pizza Baked on Parchment:
Tear off a large piece of parchment paper roughly 12-inches wide. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the parchment paper. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.

Method #2: Pizza with Cornmeal or Flour and a Baking Stone:
Sprinkle a handful of cornmeal or flour on a pizza peel or the back of a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the peel. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. Shake the peel or baking sheet frequently as you shape to make sure the dough isn't sticking. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.

Method #3: Pizza Baked on a Baking Sheet:
Brush a thin film of olive oil on a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the baking sheet. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.

4. Top the Pizza: Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings.

5. Bake the Pizza: Using a pizza peel or the backside of a baking sheet, slide your pizza (with the parchment or with the cornmeal) onto the baking stone. If you don't have a baking stone, bake the pizza right on the baking sheet. Cook for 5 minutes, then rotate the pizza. Slide the parchment out from under the pizza, if used. Bake for another 3-5 minutes, until the crust is golden-brown and the cheese looks toasty.

6. Slice and Serve: Let the pizza cool slightly on a cooling rack, just until you're able to handle it. Slice it into pieces and serve