I am sure I am not alone, with struggling to create healthy, yet yummy lunches that are easy to pack for the kids for school. During the summer when kids go to camps, the challenge is even bigger, because of the high temperatures, and the outdoor eating circumstances. I would like to share some of my kids favorite choices that are also picnic friendly, and do well without refrigeration, yet still refreshing in the heat.
I do most of my shopping at Trader Joes and Whole foods, and try to use all organic ingredients.
My kids love sandwiches, and this Eggless salad sandwich, is a big favorite in our family.
1 14oz of Organic sprouted extra firm Tofu squeezed and drained
2 cups of celery (chopped very small)
1Tablespoon of onion (chopped very small)
2 Tablespoon of Parsley (chopped very small)
4 Tablespoon of Vegenaise
2 Tablespoon of Mustard
salt+pepper to taste
Tomatoes and lettuce optional for dressing the sandwich or on the side
Mix all the ingredients together and spread it on to your favorite bread (gluten free, whole wheat etc.) I used a whole wheat bun for this one. And put some lettuce and tomatoes in there as well. For the adult version I add a dash of hot sauce ( I like cholula).
What’s a sandwich without chips right? A good option instead of the greasy potato chips is, Baked Kale chips.
1 Bunch of Organic Dino Kale
salt+pepper to taste
Clean out the inner bitter stem of the kale and wash the kale really well. Make sure to dry them than lay them on a baking sheet lined with parchment paper or silicon pad. Squeeze some fresh lemon, sprinkle some olive oil (optional) and some salt and pepper to taste. Bake in the oven for about 10-15 minutes at 325, do not over bake just dehydrate and crisp it up otherwise it becomes bitter.
It’s important to stay hydrated in the summer even more so. When the kids are outdoors and playing a lot, they forget to drink, especially if all they have is “boring “ water. I almost never let my kids drink juice, but we do make flavored and infused water at home often. Here is a super easy refreshing one:
Recipe: for 48 onz water bottle
8-10 mint leaves
Wash the lemons and mint very well, Cut the lemons into slices, but do not squeeze them in the water. Pinch in the water the mint leaves. You can add some (or a lot of) ice to keep it cool. It takes about an hour to infuse so by the time they start drinking it at camp it is super yummy you can also make it the night before and keep it in the fridge.
And for the best part, dessert! Cookies are the easiest to pack, so here is a gluten free vegan Chocolate cookie recipe, with no processed sugar.
2 cups of Hazelnut or almond meal (i used Hazelnut nut)
1 cup of coconut flour
1 teaspoon of baking soda
1 teaspoon of baking powder
3 tablespoon of unsweetened raw cacao powder
1/2 cup almond milk
4 tablespoon of raw coconut honey (or any other raw honey or agave)
1 teaspoon of vanilla extract
1 egg (optional, i didn’t use it but if you want a less crumble cookie and you are not vegan you can add it.)
Mix all the dry ingredients (first 5) together, than add the honey and vanilla extract. If the mixture is too wet, add more coconut flour, if it is too dry, add more almond milk slowly. It should have the consistency of a very sticky wet cookie dough.
bake on 375 for about 14 minute until bottom and top crisp, but still soft to the touch in the middle. This cookie stays moist for days in a box or plastic bag, but it is a but crumble so I suggest packing it in a small Tupperware box for the kids.
Most importantly I will pack up all these goodies in the most adorable organic lunch bag from Ziraffe store. It’s big enough to fit all the food for the day, plus some ice packs and I can just throw it in the laundry at the end of the day. Hope you find something you like amongst these recipes. Happy summer!