Back to School Lunch
I am all about the “bento box”–styled lunches; in other words, a deconstructed lunch. We often get stressed thinking about packing and making lunches, but thinking “deconstructed” makes it easier. You can add a few different items that make it balanced and fun for your child. If you have a “fussy eater” at home, try packing a deconstructed lunch using one or two items you know they love and introducing something they are less likely to eat (cue veggies).
Example lunch: Avocado egg salad, crackers, edamame beans, or chia pudding with berries.
Avocado Egg Salad Recipe
- 8 hard-boiled eggs
- 1 ripe avocado
- Salt and black pepper to taste
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- ¼ cup green or red onion, minced (optional)
- 1 tsp. chili flakes (optional)
- Mash avocado and mix with salt, black pepper, and seasoning of choice. Stir well to get a cream-like consistency.
- Mash eggs with two forks. Add avocado mixture, green onions, lemon juice, and olive oil. Mix together well and adjust seasoning.
- Serve with crackers or in a sandwich.
*Keep refrigerated for up to 3 days.
Blueberry–Chia Seed Pudding
- 3 tbsp. chia seeds
- ¾ cup milk (I used canned coconut milk)
- 1 tsp. vanilla extract
- 1–2 tbsp. blueberry jam (or your child’s favourite)
- Fresh berries for topping
- Mix together chia seeds, milk, vanilla, and jam. Place in airtight container and refrigerate for at least 3 hours. It should become gel-like.
- Serve topped with fresh fruit
A registered dietician with the College of Dietitians
of Ontario, personal trainer and family food expert
who specializes in women and child nutrition and
fitness, she loves helping families get healthy