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Do your kids have a case of the lunch lethargy? Are they revolted by the idea of ANOTHER ham sandwich? Instead of sending them off with a heavily processed kid meal in a box or a mishmash of chips and fruit snacks–check out out top three picks for a happy belly. Below are some quick and easy brown bag lunch ideas that are not only healthy, but also kid favorites–and maybe adult favorites too, but shhh!
The Healthy Elvis
Based on “The Elvis,” consisting of a fried combination of bacon, peanut butter, and banana; the Healthy Elvis, as the name suggests, is a less sinful option. Instead of peanut butter,you can use something like natural sunflower seed spread or maybe some unsalted almond butter, throw out the bacon, and add a tablespoon of agave nectar.
Ingredients:
2 slices whole grain bread
2 tablespoons nut butter
1 banana, sliced
1 tablespoon agave nectar
Directions:
Toast the bread, spread on your nut butter of choice, layer on the banana slices, and drizzle on some agave nectar
From shape
Rainbows and Butterflies Pasta Salad
This recipe comes from Ellie Kriger for the Food Network Magazine, and is a great way to use some leftover pasta! Using bow tie pasta in combination with some basic vegetables, this dish is a fun way for your kids to eat something healthy.
Ingredients:
8 ounces bow tie pasta (whole grain)
3 tablespoons plus 1 teaspoon extra virgin olive oil
1 cup corn kernels, thawed if frozen
1 cup shelled edamame, thawed if frozen
1 medium red bell pepper, diced
2 medium carrots, shredded (about ½ cup)
1/3 cup grated Parmesan cheese (about an ounce)
Salt
Directions:
Cook the pasta as instructed on the label, drain and toss with a teaspoon of olive oil, cool. Next, toss the cooled pasta with corn, edamame, pepper, and carrots, then drizzle the remaining olive oil and toss to coat. Sprinkle on some salt and cheese, then season to taste.
Parmesan Tuna Sandwiches
This is a great, updated Parmesan Tuna Sandwich for kids who love tuna fish from Linda Larsen at About.com
Ingredients:
12 oz can chunk tuna (or chicken), drained
1 chopped red bell pepper
3 thinly sliced green onions
1 cup shredded Parmesan cheese
½ cup mayonnaise
2 tablespoons sour cream
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon dried basil leaves
Pepper
Directions:
Combine your tuna, onions, and pepper in one medium bowl then combining the cheese, mayo, sour cream, mustard, lemon juice, and basil leaves in another small bowl. Blend the two together along with the tuna mixture, cover the bowl tightly and refrigerate up to two days.
