Recent Posts Subscriptions
- Mini Pumpkin Chocolate Chip Loaves
- Cauliflower Meal for Baby
- All-Butter Crust Maple Peach Pie
- 10 Minute Mole Chicken Bowls
August 26, 2013 • Posted by Brea Buffaloe
September is right around the corner, meaning Fall is almost here! For most parents, this can only mean one thing: getting the kids ready to go back to school! The school-year is a busy time, but that doesn’t mean you should sacrifice healthy eating when it comes to your children. Here are some tips to make healthy snacks and lunches easy and enjoyable.
1. Prepare your child’s lunch the night before. Have everything assembled and placed in a lunch container so that packing is quick and easy in the morning. Having items such as string cheese packs and juice boxes that are already in packaging also makes things a little bit simpler.
2. Prepare healthy snacks at the beginning of the week or over the weekend. You can chop up vegetables and fruits and put them in baggies and allow your children to choose which snacks they want in their lunch box each morning. Allowing them to have options makes lunch time more pleasant for you and for your children.
3. Speaking of options, taking your children to the grocery store with you when shopping for back-to-school lunches and snacks helps to guarantee that they are eating foods they like. While you’re at it, you can teach them to look at labels and prices to instill healthy habits in the long run.
4. Last but not least, you can make plain lunches fun by using more colorful ingredients, cutting foods into fun shapes or hiding hidden goodies in unexpected packaging!
Here’s a great sandwich recipe from Real Simple
Sliced-Egg Sandwich With Herb Mayonnaise
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
2 slices sandwich bread
2 hard-boiled eggs, sliced
1/2 cup watercress leaves
kosher salt and black pepper
In a small bowl, combine the mayonnaise, mustard, and parsley and spread evenly over both slices of bread.
Layer one slice with the eggs and watercress and season with 1/8 teaspoon each salt and pepper. Top with the other slice of bread.