Beyond the Usual Brown Bag Lunch

It seems like every time the TV transitions to a commercial, we are stuck watching the latest ad for where to find the best back to school deals on school supplies, trendy clothes, or sports physicals.  If we manage to escape the ads about these deals, there is no doubt we will be bombarded with the newest kid-friendly snack boasting its “kid-tasted, mother approved” status or newly added flavors.  So, as we prepare to head back to school in just a few short weeks… or maybe days for some of you… how do we prioritize and navigate this complicated question: What should I feed my children for lunch this year?

For some kids, a lunch provided by the school is not an option or is not acceptable.  So, many parents and caregivers worry about what to make or pack children for lunch. To prevent last minute panic or a return to the “same old thing,” I recommend having a repertoire of eight to ten lunches that work for your child. This can prevent boredom, promote variety, make shopping easier, and reduce the stress sometimes associated with packing a healthful lunch.

These tips can help make filling your child’s lunch box less stressful:

  • On a Saturday or Sunday when you have some minutes to spare, make several containers or baggies of items to include in your child’s lunches for the week (for example: baby cut carrots, grapes, dry cereal, dried fruit).
  • Organize your storage container drawer and have a staging area set up with everything you need in one place, including: at least two lunch boxes or brown bags per child, plastic baggies, storage containers in all sizes, spoons and forks, napkins, straws, thermos or water bottle, and a marker.
  • Buy 8-fl-oz bottles of water or fill several water bottles, and keep the refrigerator stocked for the week. In the summer months, you may choose to freeze these so the ice is melted into cold water by lunchtime.
  • Know what to pack
    • It’s OK if your child likes to have a conventional lunch that includes a sandwich, fruit, vegetables, snack item, and a drink.
    • If your kid prefers to “pick” and does better with yogurt or cheese, for example, make sure you balance the meal so that it contains protein, fruit and/or vegetables, some carbohydrate, and fat.
  • Involve your child in packing the lunch, as much as possible. Older children can often prepare and pack their own lunch with adult supervision.
  • If you are planning to pack dinner leftovers for lunch, pack the storage container as you are cleaning up for dinner. This saves time!

Here are a few fun menu ideas:

  • Unconventional sandwiches: hummus and whole-wheat pita bread; falafel; low fat cheese wedges and whole grain crackers; sunflower butter or almond butter on gluten-free toast; whole grain wrap filled with vegetables and cheese or nitrate-free deli meats.
  • Conventional alternatives to sandwiches: dinner leftovers (meat/chicken/fish/pork with sweet potatoes or a healthy side such as quinoa or tabouleh, vegetables); leftover pizza on whole grain crust with spinach and other bite-size veggies; soup or stew.
  • Unconventional alternatives to sandwiches: whole grain and low sugar cereal from home in storage container (just add milk); scrambled eggs or hardboiled eggs; Greek yogurt with low-sugar granola; homemade quiche; bean based chili with chicken; ¼ to ½ cup of nuts (if allowed at your child’s school); homemade protein smoothies (frozen the night before to defrost by lunch time); bean salad.
  • Fruits: apple, pear, banana, grapes, berries, oranges, grapefruit sections, cherries, pineapple chunks, melon, pomegranate, guava, papaya, tangerines, clementine, fruit salad.
  • Vegetables to eat raw, steamed, or with dip such as hummus or guacamole: cucumber slices, celery, carrots, green beans, snow peas, blanched broccoli, asparagus or cauliflower, grape tomatoes, beets, corn, salad.
  • Snacks: 100% all fruit leather, ¼ cup sunflower seeds, baked sweet potato chips, multigrain crackers, homemade granola bar, whole grain graham crackers, unsweetened applesauce, multigrain chips or tortilla, unsweetened dried fruit, nuts (if allowed at your child’s school), plain Greek yogurt with 1 tsp local honey, banana chips, dried peas.

Hopefully these tips will help you prepare for the upcoming days of your students’ eating needs. If you would like more individual coaching on this topic or your child has specific needs such as food allergies or food sensitivities, please call us at 713-365-9015 to set up an individual nutrition consultation with Registered Dietitian Nutritionist and Licensed Professional Counselor, Danielle Mitchell.

*Some ideas from this article are adapted from material included at http://www.nutrition411.com. For other helpful nutrition resources, visit the Toddler and Kid Center tab on their website.

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About Danielle Mitchell M.Ed.,RD, LD, LPC

Danielle (McGee) Mitchell is a Registered and Licensed Dietitian (RD, LD) and Licensed Professional Counselor (LPC). Danielle graduated from Texas A&M University with a Bachelor’s degree in Nutritional Sciences, completed her dietetic internship from the University of Houston, and has been a dietitian since 2007. She completed a Master’s of Education in Counseling at the University of Houston and then obtained licensure as a Licensed Professional Counselor (LPC). Danielle enjoys integrating her nutrition expertise with psychotherapy and counseling to help clients connect mind, body, and spirit. She provides individual therapy for clients with eating disorders, offers sessions in family therapy, conducts group therapy, and is passionate about integrative nutrition options for women’s concerns. She sees clients for anxiety, depression, adjustment disorders, career counseling, and trauma. Danielle enjoys public speaking and has provided several presentations on weight management, counseling in the nutrition setting, emotional eating, nutrition for autism, Asperger syndrome, and ADD/ADHD. She has guest lectured for counseling classes for nutrition students at the University of Houston. She hosts workshops for parents and caretakers called Feeding the Kids: Raising Happy, Healthy Eaters (see Upcoming Events). She is available, by appointment, for individual or group counseling as well as nutrition consultations or presentations.

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