Gentle Readers, multiple times a week, The Practical Cook faces the ultimate challenge: prepping two lunches that are portable, healthy, vegetarian, and able to be consumed in 15 minutes or less. Now, the joy of raising the Juniors as foodies is immeasurable. Conversely, they are incredibly adept food critics.
So here are a few tricks we’ve pulled out in the last few weeks. Also for the record, since both Practical Cooks Junior have converted to vegetarianism, we really haven’t partaken of the cafeteria lunch.
School Lunches, Revisited
1. Cheese and Crackers. Serve this with fruit and make everything bite-sized. The Whole Foods bits and pieces bin is a great value for trying new cheeses. It keeps lunch interesting to try different flavors.
2. Hummus and Mini Pitas. Just add baby carrots, celery sticks, or cucumbers. Throw in a fruit leather if you feel crazy.
3. Bagels with Cream Cheese. Half a bagel with cream cheese has been the perfect serving size. Serve with a side of nuts and some raisins.
4. Yogurt with Fruit and Granola. The key here is including the toppings separately. Mixing your lunch is very satisfying. I often serve this with nuts or a side of fruit as well.
5. Pumpkin Butter and Cream Cheese on Bread. Tis the season! Pumpkin butter is a great peanut butter alternative. Served with kale chips or dried seaweed for balance.
What’s in your lunchbox these days? Post a comment below!
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Coming up Friday, How Skim Is Your Milk?