Nutritious, well-rounded meals are essential for growth and proper brain development. A complete midday meal also helps boost mental and physical power so kids can keep on learning until the afternoon bell rings.
It’s not always easy to find new and appealing ideas to fuel kids’ bodies and minds as they head back to school, but programs for families and educators such as the Power Your Lunchbox Pledge can help.
“Families are looking for ways to start the year on the right foot and the Power Your Lunchbox Pledge offers everything they need in one spot,” said Trish James, vice president of Produce for Kids. “Families want to know their kids are receiving the right brain food to get them through the day. Our registered dietitian-approved meal inspiration, tips and ideas provide the foundation families need for success.”
In addition to kid-tested, lunchbox-friendly recipe ideas, the program provides resources and lesson plans for educators who want to create activities to inspire healthy eating in the classroom. This year’s program also includes a partnership with The World of Eric Carle, allowing students to win copies of his popular collection of children’s books. Additionally, every online pledge results in a $1 donation to Feeding America programs that support families and children.
Look for recipes, tips and ideas on Instagram and Twitter using #PowerYourLunchbox, and learn more about the program at poweryourlunchbox.com.
Banana Sushi Rolls
Recipe courtesy of Produce for Kids
1 large (8-inch) whole-wheat tortilla
3 tablespoons pean butter, divided
1 banana, peeled 1 strawberry, sliced
1/2 kiwi, sliced
1 tablespoon shredded coconut
Lay tortilla on flat surface. Spread with half of peanut butter. Place banana on one end of tortilla and roll up.
Cut into even slices and place strawberries and kiwi slices on top.
Microwave remaining peanut butter on high 30 seconds, or until melted, and drizzle over banana sushi. Top with shredded coconut.
Brown Bear Bento Box
Recipe courtesy of Produce for Kids
1 tablespoon soy butter 3 graham cracker squares
3 graham cracker squares
3 banana slices
9 blueberries, variety of colorful fruit, chopped
Spread soy butter on graham crackers. Arrange banana slices and blueberries to create eyes and noses to resemble bear faces. In another container, add colorful fruit, such as raspberries, cantaloupe, pineapple, honeydew, blueberries and blackberries, to create a rainbow fruit salad.
Suggested Side: 1 tablespoon ranch dressing and three mini sweet peppers, sliced into strips.
As kids get ready to start a new school year, moms are also getting back into the swing of a morning routine. One thing that can’t be missed? A complete breakfast! Research shows eating breakfast helps kids concentrate and focus at school, giving moms good reason to serve up balanced nutrition before that first morning bell. This back-to-school season, start the day off strong and pair your little one’s breakfast
This back-to-school season, start the day off strong and pair your little one’s breakfast with a glass of milk. An 8-ounce glass of milk gives kids 8 grams of high-quality protein plus other essential nutrients like calcium and vitamin D to the morning meal. Most days, finding time for a balanced breakfast may be easier said than done. One way to help alleviate the morning rush is to make breakfast ahead of time, so it’s ready to go before sending kids off to school. These make-ahead Protein-Packed Eggs in a Nest are simple and fun to make. Served with an 8-ounce glass of milk, they make for a delicious breakfast to help start everyone’s school day off right. Find more nutritious recipes to pair with milk at milklife.com.
ded Protein-Packed Eggs in a Nest
Servings: 6 (2 nests per serving)
Nonstick olive oil spray
4 cups frozen shredded potatoes, defrosted
3 large eggs
3 large egg whites
1/4 cup fat free milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup cooked, lean ground turkey sausage, crumbled
1/3 cup green bell pepper, diced
1/3 cup tomatoes, chopped
spinach
mushrooms
1/3 cup part skim mozzarella cheese, shred
Heat oven to 400 F and spray 12-well muffin tin with nonstick olive oil spray. Place a scoop of shredded potatoes into each muffin hole, pressing around edges to create “nest”. Bake for 15-20 minutes or until lightly golden. Remove pan from oven and using spoon, gently press any fallen potatoes back up against sides of each muffin hole. Turn oven down to 350 F.
In a bowl, add eggs, egg whites, 1/4 cup milk, salt and pepper. Whisk to combine and place in fridge while preparing green pepper, tomatoes or additional vegetables. Stir cooked meat and vegetables into the bowl with egg mixture and pour equally between all “nests.” Sprinkle a pinch of cheese over each nest. Bake for 15-20 minutes or until egg is set. Remove from oven and serve with remaining 8-ounce glass of milk.
Note: Nests can also be stored in airtight bags in fridge once cool for 3-4 days, and be reheated for an on the go breakfast.
Nutritional information per serving: 200 calories; 4.5 g fat; 1.5 g saturated fat; 105 mg cholesterol; 17 g protein; 23 g carbohydrates; 1 g fiber; 510 mg sodium; 381 mg calcium (40% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of fat free milk.