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Back to School – Invite the Kids and Let’s Do Lunch!
by
Jennifer Carden
I like to use the word "foodstorm," it’s my own little creation of saying communicate with your kids. The days of every kid having bologna sandwiches and an apple are over. Now it’s all about whose food is more blue, or who has the funkiest drink. What it is really about is getting healthy food into your kids, while making them still feel like they have a "cool" lunch.
"Food-storm" with your kids, brainstorm the foods they like, this is a simple way to get them interested in their school lunches. The more they know and the more they help, they will begin to take ownership and eat the lunch.
Get them a trendy lunchbox, or send a bag that has stickers or drawings on it. Use fun containers and keep waste to a minimum. There are all kinds of fun lunch boxes, and reusable containers for sale.Try wooden utensils, instead of plastic.
Make sure there is one food with protein that they like and are familiar with. Make sure you send a healthy drink, sugary drinks will take away an appetite quickly.
Don’t give them new and different foods in their lunch without discussing it, they will be less likely to eat it if they are not familiar with it.
Add notes, or pictures for young children, and make lunch unique.
Make lunch colorful, cut veggies and bread into shapes.
Use up leftovers; lots of things can go between bread. Think outside the box. Try pita bread filled with leftovers or cold noodles.
Black bean soup, whole wheat pasta or soba noodles can be sent in a thermos. It is comforting on a cold day.
Lunch Box Recipe:
Banana Hot Dog
In a pinch, a plain old banana can become a hot dog! This is a funny and different way to serve this fruit. Put it in front of your child and watch their reaction. Let your kids help add the “mustard”—it may be messy, but it is sure to get them interested. And it’s a great way to use up your old hamburger or hot dog buns. Serve with banana chips for the ultimate tropical experience.
Makes 1 serving
1 banana, peeled
1 whole-wheat hot dog bun
Jelly
Creamy peanut butter
Place the peeled banana in a bun. Fill 2 zip-top baggies, 1 with jelly and the other with peanut butter. Cut a tiny hole in the corner of each bag, and squeeze out onto the banana as you would mustard and ketchup.
Eat and enjoy.
Variations:
Add crushed pistachios for a crunchy relish look-alike.
Cereal and dried fruit make great additional toppings.
Toddler Tip:
Let your child have some fun squeezing out the peanut butter and jelly into the bun.
Recipe Note:
If you are weary of peanut butter, try soy nut, almond or sunflower butter for a change.
Recipe from The Toddler Café by Jennifer Carden
(Chronicle Books 2008)
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Jennifer Carden is a chef and author of “The Toddler Café” (Chronicle Books, 2008). She is also a food stylist, teacher, artist and mom. Carden's innovative ideas and humorous slant on feeding children have led her to develop well-received books and products that help parents feed their children healthy, quick and uncomplicated food. She has worked with some of the culinary industry’s most renowned cookbook authors, including Jacques Pepin and Mollie Katzen, and has contributed recipes to “The Healthy Baby Workbook” (Chronicle Books, 2006). She is currently on The Bean Expert Advisory Network (B.E.A.N.) which is composed of nationally renowned food, nutrition, health and culinary experts who advise on ways to help Americans achieve the 2005 Dietary Guidelines recommendation to consume 3 cups per week of legumes, such as beans, as part of a healthy diet. In addition, Carden’s expertise has been called upon to write and develop recipes and menus for restaurants and major food companies nationwide. Carden’s media appearances include guest spots on Martha Stewart Radio and a “View from the Bay,” a Northern California television show. She has also done live television food styling for Guy Fieri of “Guy’s Big Bite.” Carden lives in the San Francisco Bay Area and currently serves as a consultant for What's Cooking, a local cooking school for children and families.
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