Back to school is officially upon us, and that means every parent is asking themself the same question: What am I going to pack my kids for lunch? People always ask me to share my lunches on Instagram, and then they’re surprised that the bento boxes I prepare for my children don’t resemble artistic masterpieces, nor are they filled with sandwiches cut into cute shapes or sliced exotic fruits. When it comes to lunch I follow one mantra: It should be simple, delicious, and easy to eat at school. A turkey and goat cheese sandwich works just fine, and my middle son probably eats one almost every day of the year at school. When it comes to lunch I’ve surrendered, but simple doesn’t have to mean junk. Lunch should be nutrient-dense, full of protein and fiber, and supportive of little growing bodies and minds. Here are my tips when it comes to packing a school lunch that your kids will actually eat and enjoy—and that isn’t a stress for you to pack.
Eat the rainbow. Yes, even at lunch, even at school, get those colors in! Carrot and red pepper slices, cucumbers with lime and salt, cut apples and pears, purple and green grapes are all perfect lunchbox foods. They’re nutrient-dense and full of fiber, and I pack plenty for my kids. Don’t forget that protein is important, but fiber is what makes you feel full, so packing a lunch box with plenty of fruits and veggies ensure full, happy stomachs and focused minds throughout the day.
Keep the main event simple. Unfollow any account on social media that makes you feel bad if your sandwiches aren’t in the shape of stars. My children rotate between a turkey and goat cheese sandwich, lentil pasta with olive oil and tamari, and toasted bagels with tofu cream cheese. My eldest and my youngest branch out, my middle likes the same lunch almost every day, and I’m okay with that. Remember that lunch is also a touchstone from home, and a source of comfort, so it’s okay to lean in to repetition when it comes to school lunch. Sometimes I buy the organic Applegate Farms gluten-free chicken nuggets and pack those for their “entrée” in the bento box, and when I do, my kids are always thrilled.
Leftovers are your friend. Dinner the night before usually becomes part of my boys’ lunch boxes the next day. Whether it’s the ground turkey taco meat that I turn into a quesadilla, or the pan-fried tofu and tempeh that I pair with veggies and nori sheets, or even the rice and beans that I reheat and put in a thermos with some olive oil and tamari. Leftovers make great school lunches, especially in the colder months when my kids love a thermos with something warm inside. Don’t be afraid to repurpose dinner from the night before.
Simple Hippie Hummus
A classic that my children always enjoy in their school lunch is homemade hummus and crudites, then I throw in some crackers and a little goat cheese or cubes of tofu and call it a day! My recipe for Simple Hippie Hummus is nut-free and perfect for a lunch box or an after-school snack board. Makes about two cups.
1½ cups cooked chickpeas,
or 1 (13-ounce) jar chickpeas,
or 1 (15-ounce) can, drained and rinsed
1 lemon (juiced)
2 Tbsp tahini, plus more to garnish
1 Tbsp extra-virgin olive oil, plus more to garnish
½ tsp fine sea salt
2–4 Tbsp ice water
Assorted crudités, for serving
- In a food processor, process chickpeas, lemon juice, tahini, olive oil, and salt until just combined. With machine running, slowly add up to 4 tablespoons of ice water, 1 tablespoon at a time, and blend until hummus is smooth and creamy.
- Place hummus in a serving dish and garnish with a drizzle of tahini and olive oil. Serve with crudités. If not eating immediately, store in an airtight container in refrigerator for up to three days.
Sabrina Rudin
