Lunchbox Ideas for Kids and Adults
I've done a lot of research on clear containers, clear and mesh backpacks. What works and what failed miserably. Several people I know work in facilities that require containers like this. Heck, when I worked in some food processing plants, because we knew the formulas for several restaurants' secret sauces or spice blends, we were held to the same standards as most individuals who work in prisons. With that said, several schools around the country require the same containers and the same backpacks. I'm also going to share some food prep ideas to at least make the lunches look inviting if the containers have to be boring.
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Lunchboxes
This Bormelum clear lunchbox will have some of the complaints I listed with PVC backpacks. The fact that it helps catch leaky containers or other items that may make a mess, I think, makes it worth the short life of the bag. This bag also comes in 6 colors.
This Thinkfit clear lunch bag isn't a bad setup as well, plus it comes with all the containers. This is the only color, though. With our experience, it doesn't last as long as the bag above, though.
Organizers
I love glass containers. They aren't practical for kids and are banned in some workplaces. My favorite containers are these:
48 pc Leakproof Food Storage containers with Lids, microwave safe/dishwasher safe. Great for salads or if you want to take leftovers.
Food Prep Ideas
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Dips: Hummus is something you can make a big batch of or buy from the store. It can be used to make sandwiches, wraps, or served as a dip for crackers and vegetables. Some of my favorite variations are:
Beet: Add 1 tsp of beet powder, 1/2 tsp dill weed, and 1/2 cup of feta cheese to the hummus before blending.
Za'tar is a very versatile Middle Eastern spice. Add 2 tsp of za'tar, 1 tsp of Spanish paprika, and some caramelized onions for a twist to the hummus before blending.
Olive: Add 2/3 cup of kalamata olives (pitted) to the hummus for those who enjoy a briney flavor. This is really good with the roasted red pepper hummus as a base.
Chipotle: Add one roasted jalapeno and roast the garlic that the hummus usually calls for as well. If you want a smokier flavor, add some smoked Spanish paprika to the hummus. Change the lemon juice to lime juice, add a small handful of chopped cilantro, and add an additional tsp of cumin. This is also good, changing the chickpeas to black beans.
Pesto: Add 3 tbsp pesto and 2 tbsp parmesan cheese. You could even use kale pesto.
Roasted Red Pepper: Add one jar of roasted red peppers, 1 tsp Spanish paprika, and a 1/2 pk of chevre cheese.
Artichoke: Add 1/2 cup of marinated artichokes, 1/2 tsp of dried rosemary, and 2 tbsp of pickled jalapeno pepper before blending the hummus. This is also good, changing the chickpeas to Cantalini beans.
Or take your batch of hummus and divide it into 4 parts. Divide the above mix-ins by 1/4 and have 4 different types of hummus for the week.
Hummus with Gyro Flavored TVP and Tzatziki Sauce
I take my Mornay sauce (if you are unfamiliar with this name, in the US, we think of this sauce as the homemade sauce that is used to make Macaroni and cheese) and use it as a dip for pretzels, crackers, veggies, and fried pasta like the fried wonton chips. I have yet to meet a child who knew that my mornay sauce has 2-3 squash blended into it. This was a trick I learned from several vegan chefs that I worked with. The squash actually makes the sauce taste cheesier. My sauce is usually made with plant milk, but it still usually has some cheese in it. Even though with the squash, you can usually cut the amount of cheese needed in half. I like mixing vegan and regular cooking methods to get more vitamins into dishes.
Plant milk is high in potassium, magnesium, manganese, phosphorus, iron, copper, and selenium. Cheese is high in calcium and vitamin D. As for the squash, it adds Vitamin C, Folate, magnesium, potassium, and fiber. All of this together makes my mornay sauce super sneaky at getting anyone to get their daily vitamins. You can also add jalapenos and/or garlic for different flavors and sneak in more vegetables.
Of course, this sauce can be used to make macaroni and cheese. As some know, this is the sauce to the macaroni and cheese that I have brought to many potlucks. It's also great as a cheese sauce for roasted vegetables. Poured over broccoli, cauliflower, or even asparagus. It's amazing poured over fish and meats as well.
3 tbsp butter
3 tbsp unbleached flour
1 tsp pink salt
black pepper, ground to taste
1/2 tsp ground mustard
1/2 tsp ground sage
2 cups of coconut oat milk, divided
1 egg yolk
2-3 summer squash, roasted and blended
2 tbsp brewer's yeast
a splash of apple cider vinegar
3/4 cup cheese of your choice
1/8 tsp nutmeg, ground
1 Jalapeno pepper and/or garlic clove (optional)
In a medium pot over medium heat, add the butter, flour, salt, pepper, and mustard. Cook for 2 minutes. Add 1 cup of milk to this flour mixture, mix till smooth. In a bowl, add the other cup of milk and the egg yolk, whisk till blended. Drizzle your flour mixture into your yolk mixture. Whisk constantly to temper the yolk mixture. Add the yolk/flour mixture back to the pot. Add the blended squash, brewer's yeast, and a splash of apple cider vinegar. Cook until it reaches your desired thickness. Add cheese and nutmeg, and it is ready for whatever you decide to use it on.
Wrap and sandwich ideas: With kids' lunches, just buying sandwich cutters like this and making the sandwiches into shapes is sometimes all you need to make sandwiches more interesting. But as kids get older, sometimes changing a turkey and cheddar sandwich into a wrap and then cutting it into one-inch rounds can make things more interesting. As for adults, experimenting with different breads or flavored wraps can keep things more interesting. Changing up normal chicken/tuna salads with herbs or preflavored varieties. Such as this tuna variety pack or chicken variety pack. Or do small things like change out mayo with ranch dressing. Or skip the bread and use pasta or rice instead.
Fruit Ideas: My favorite way to send fruit in my son's lunch when he was little was sliced strawberries and bananas with blueberries. Use a couple of splashes of orange juice to keep the fruit from browning. Add a slice of starfruit on top for a touch of whimsy. Another idea is to get two or three different types of grapes. Mix red, green, or black grapes together. It just looks visually more appealing and helps get the other rainbow of vitamins. Mixed melon balls, featuring watermelon, honeydew, and cantaloupe, share a similar concept. Mixed berries, apple slices, orange wedges, applesauce, and dried Fruit.
Soups: Having a hot bowl of chili or a creamy chowder is super comforting when it's cold. In the summer, eating a brothy soup or cold soup is extremely refreshing.
Nuts, I know a lot of places have banned peanuts. How about doing a honey-roasted almond or spiced nuts instead of cookies or candy? Maple almond butter in place of peanut butter is also another idea. Or making your own hazelnut spread since Nutella has a ton of sugar, palm oil, carcinogenic emulsifiers, and fake vanilla, which is also carcinogenic.
2 cups of hazelnuts, roasted and rubbed
1/4 tsp of vanilla extract
1/4 cup dark cocoa powder
1/3 cup of your desired sweetener (this is half the sugar of Nutella)
1/8 cup powdered whole milk
2 tbsp cold-pressed hazelnut oil or another nut oil
1/4 tsp pink salt
pinch of citric acid
I made this recipe to be shelf-stable. But the sweetener you use could make it have to be refrigerated. A lot of times, I just use raw sugar. Sometimes I love using real maple syrup for a hint of maple flavor. That has to be refrigerated. Coconut sugar would give a caramel flavor. Date syrup has a bit of a Mediterranean flair with a slight date flavor; unlike maple syrup, it doesn't have to be refrigerated.
Blend hazelnuts in a food processor until you have a smooth butter. If your food processor is struggling, add the hazelnut oil. Add the rest of the ingredients and blend again. Taste and adjust the sweetness or salt to your desired taste. If the dip is too thick for your liking, add more oil till it resembles your desired thickness.
Desserts
Something I think we could all skip. Most people consume way too much sugar, which is the cause of most diseases in the US, as well as the rise in obesity. The one thing I will say I have noticed from when I was a kid till now. When I was a kid, kids were thinner. Yes, we played outside more, but we also ate less processed foods. Foods just contained fewer preservatives, and fewer processed foods. Often, we also had grandparents who would give us cookies, bake sales that we all supported as a community, and friends of the family who would bring over homemade treats. Or we knew how to make the treats ourselves. If you're going to eat them, at least make them yourselves.
Ginger & Blood Orange Snack Cake (100 calories per serving with the icing)
Chili Chocolate Mousse with Toasted Hazelnuts
Serving sizes.
How do you put it all together? Basically, mix and match from the different categories. Dessert is optional.
Example one good for hotter temperatures: Bed of mixed greens, an ice cream scoop of chicken, tuna, or egg salad on top. Cucumber soup. Grapes. Some whole wheat crackers. Honey-roasted almonds.
Example two is also good for hotter temperatures: Vegetable couscous, hard-boiled egg, mixed berries, and Halva.
Example three also for hotter temperatures: Hummus of your choice, celery sticks, and cucumber slices. Pitta chips. Spiced nuts and mixed melon balls.
Example four for cooler temperature: Spicy Mornay sauce with pretzel sticks, deli slices of turkey (or vegetarian meat), and carrot sticks. Roasted corn salad. Trail mix (mixed nuts and mixed dried fruit).
Example 5 for cooler temperature: Chili on top of roasted purple potatoes, cornbread, and apple crisp with walnuts.
Example 6 for cooler temperature: Meatloaf sandwich, carrot ginger soup, applesauce, and spiced nuts.
Foods that work well for lunches:
Ham Stuffed Biscuits with Mustard Butter
Potage Aux Concombres (Cucumber Soup)
Eat breakfast like a prince, lunch like a king, and dinner like a pauper.
- Ayurveda Proverb
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