Fuel for SchoolJuly 31, 2020
Back to school means shopping for pencils, notebooks, backpacks, and lunch boxes. Back to school also brings up the age-old dilemma of what in the world am I going to feed my child for breakfast and what am I going to pack in that cute new lunch box. Don’t panic- we have found a few recipes that are easy and even the pickiest of eaters will love.
Get the Day Rolling
By now we all know that breakfast is the most important meal of the day but it is sometimes easier said than done. We hear you- mornings are a rush but kids need a good breakfast to get their brains and bodies ready for a day of learning. First, breakfast replenishes your supply of glucose to boost your energy levels and alertness. It also provides you essential nutrients required for good health overall. in fact, studies show that kids who eat breakfast do perform better in school, have better concentration, have fewer behavior problems, and are more energetic. Breakfast is a no-brainer!
Overnight Oats- Blueberries and Cream from The Spice & Tea Exchange
- 2 tsp. Earl Grey Crème Tea (found at The Spice & Tea Exchange)
- 1 Tbsp. Blueberry Sugar (found at The Spice & Tea Exchange)
- 2 Tbsp. coconut flakes
- 1 Tbsp. vanilla protein powder
- 1 cup almond milk
- 1 cup old fashioned rolled oats
- ½ cup frozen blueberries
- Pour milk in a small saucepan and heat to a light simmer. Add tea of choice to warmed milk and let infuse for 5 mins. Using a sieve, pour the milk into a mason jar or sealable container; discard tea leaves.
- Add infused milk into two 8 oz. (or a 1 pint) mason jar(s) with oats. Mix in remaining ingredients (reserve any toppings to add the next morning). Stir well to combine, ensuring oats are moistened.
- Place lid on container and store in refrigerator overnight (or for at least five hours).
- Power up with protein! Select from one of these add-ins: 1 Tbsp. chia seeds, 2 tsp. flax seeds, 1 Tbsp. peanut, almond or cashew butter, 1 Tbsp. protein powder.
- 1/2 small avocado
- 1/2 teaspoon fresh lemon juice
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon fresh ground pepper
- 1 slice of whole wheat, ciabatta, or challah bread, toasted
- 1/2 teaspoon extra-virgin olive oil
- Optional toppings: red pepper flakes, hard-boiled egg, sea salt flakes, pesto
- In a small bowl, combine avocado, lemon juice, salt, and pepper. Gently mash with the back of a fork.
- Top toasted bread with mashed avocado mixture. Drizzle with olive oil and sprinkle over desired toppings.
Beyond the Sandwich
Don’t get us wrong, we love a good sandwich! The classic peanut butter and jelly is a time-honored tradition but kids seem to tire quickly of these. Get creative and try these fun spins on classics and other alternatives that are just what is needed at lunch time.
Broccoli Pesto Pasta from bon appétit
- 1 head of broccoli (about 8 oz.)
- Kosher salt
- 6 ounces orecchiette or other short pasta
- ½ cup grated Parmesan
- ½ cup (packed) fresh basil leaves
- 3 tablespoons olive oil
- 2 teaspoons fresh lemon juice
- Freshly ground black pepper
- Separate broccoli stalks from florets and finely chop florets. Trim woody ends of the stalk, then peel and finely chop. Cook stalk in a large pot of boiling salted water until bright green, about 3 minutes. Add florets and cook until crisp-tender, about 3 minutes more. Using a slotted spoon or mesh spider, transfer broccoli to a large bowl of ice water, then drain on paper towels.
- Add pasta to the same pot of boiling water and cook until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and return to pot.
- While pasta cooks, transfer broccoli (reserve a handful of florets) to a food processor and add Parmesan, basil, oil, and lemon juice. Season with salt and pepper, then process until smooth.
- Toss pasta with broccoli pesto, adding more pasta cooking liquid as needed to coat evenly. Toss in reserved broccoli florets and season with salt and pepper.
Chicken Salad Bento Box from Whole Foods Market
For the days when it is all you can do to hold it together, lunch should be easy. That is why we suggest heading over to Whole Foods Market and picking up some of their famous Sonoma Chicken Salad in the Prepared Foods department. It is made with tender chicken breast, pecans, and sweet grapes. Pair this will crunchy carrot sticks and some sliced fruit and you have the bento box of dreams. Easy as 1-2-3!