Get ready for the next round of school lunch box meal ideas!
Delloraine brought up a couple great points and planning is the solution for each.
If breakfast is chaotic, the best approach is to have something that is grab and go ready the night before. This can be as simple as making ‘overnight oats’ where you place rolled oats into a container, cover with water or almond milk and let set in the fridge to soak up all the liquid. In the morning heat up and add favorite toppings.
You can’t go wrong with Smoothies!
Have your favorite Protein Powder on hand – I love and recommend Prograde Protein – liquid of your choice such as water, almond milk or coconut milk, and any additional add ins. The boys love to drink PB&J smoothie. For this I simply blend almond milk with 2 scoops of vanilla Prograde Protein, almond butter and frozen strawberries. Smoothies can also be made ahead of time. Blend and pour into a cup with a lid, place in freezer. The next morning defrost in microwave, stir and drink. This trick also works if you want to take your smoothie with you if you are on the go. Remove from freezer upon waking, then take with you as you head out the door. Smoothie becomes slushy as it defrosts naturally.
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Mini Egg Muffins are also fantastic and are a great protein based snack for any time of the day.
Preheat oven to 350 F. Grease muffin tin (metal or silicone). I like to make one bowl of scrambled eggs then pour into each muffin cup until 3/4 full to allow room for ‘mix ins’. Bake for about 15 minutes – until eggs are set. Eat or store in fridge
Next up for meal ideas.
My tip – keep it simple.
You are correct that searching for ideas online can lead to information overload.
Rather than thinking 14 different meals, narrow it down to a couple different options based on protein or “theme” of the meal, such as Italian. Then determine how to recycle the foods you are preparing and cooking. The most common example is cooking up one big batch of chicken. How many different ways during the week can this chicken be used? I like to bring in new ideas to my meals as well but in order to avoid getting lost in all the possible recipes, I choose to try one new recipe each week and stick to the simplified approach to prepping the rest of my meals that particular week.
During the 21 Day Lunch Box Challenge, I was trying new ways to prepare Tyler’s lunches every day, and yes this was taxing. To help make it more doable, I tried to repeat simple side items, like apple slices.
Here is the next round of Lunch Box meal ideas, many of which make for great finger foods!
Burrito Recipe: I used sprouted grain tortilla and filled with turkey sausage by Applegate, scrambled eggs and shredded cheddar cheese.
Hawaiian Ham Bites – Baked Zuke Chips – Sliced Granny Smith Apples
Zuke Chips Recipe: Slice thin, dipped in almond/coconut milk, dipped in mix of bread crumbs, shredded parm and seasonings – baked in oven 425 20+ min to desired crispy-ness. I did make these ahead – just kept in fridge before packing into lunchbox and they were fine.
Muffin Tin Taco Cups topped with ground turkey, cheese, chobani greek yogurt & avocado ~ Honey Crisp Apple Slices
Taco Cups Recipe: I used sprouted grain tortilla for the crust, used a small cup to “cut out”, place in muffin tin, top with taco toppings and bake in oven at 350 for about 15-20 minutes.
Muffin Tin Mini Pepperoni Pizzas ~ Baked Sweet Potato Fries w/Rosemary ~ Pineapples & Kiwi
Pizza Recipe: I used sprouted grain tortilla for the crust, used a small cup to “cut out”, place in muffin tin, top with fire roasted tomato pizza sauce, turkey pepperoni and buffalo mozzarella, bake in oven at 350 for 15-20 minutes.
Hope you picked up some new ideas that you can apply to your meal plans.
If you have Questions or want to share your lunch box meal ideas, tell me about it!
Your Friend and Coach,