In September, we shared speedy breakfast ideas to help us all slow down a bit and get where we’re going in the a.m. more safely. Now we’re capping off our series of five lunch-making strategies to help us face school mornings armed with inspiration (along with a cup of strong coffee). This is the grand finale!
The focal point of these meals is whole grains, which pack nutritional punch in kids’ lunches. Not to be confused with refined grains found in white bread, rice and many snack crackers and cakes, a whole grain has the entire grain still intact. Even making “half your grains whole,” as we nutrition nuts like to say, is a head start. When our children bite into whole grain-based lunches, here is what they’re gaining:
– Complex Carbs for energy to power through the rest of the school day, as well as a steadier blood sugar to avoid “hangry” tantrums after school.
– Fiber for, well, think poo emoji. Encourage your child to drink plenty of water though because lack of adequate hydration can counteract this benefit. Kids may even crave fewer packaged, processed snacks when they’re satiated from higher-fiber intake. But, in fairness, I’m no miracle worker, and my kids still guzzle goldfish like maniacs. Ugh.
– Protein, Vitamins, Minerals, Antioxidants, and Other Plant Compounds for an immunity boost, essential as cool weather ramps up.
For those unable to process the gluten found in barley, rye, and wheat, there are still plenty of good whole grain options like oats, brown or wild rice, corn, and quinoa.
Since our children are unlikely to trade a pack of gummy fruit snacks for a scoop of oats or barley, here are some get-real, kid-friendly ideas. Have fun with them, and let us know how you riff on them in the comments. We can all use more help, right?
Week 5: Start with Whole Grain Dinner Leftovers like Quinoa pizza and Click-Fil-Yay nuggets
Not gonna lie. My kiddos both got questions and raised eyebrows with the quinoa (Keen-Wah) pizza lunch. Or maybe it was the black olives? The good news though is that a) they didn’t care because, pizza, and b) their friends were more curious than disgusted. This is a reminder to us as parents that we sometimes underestimate what kids are willing to try.
I make the quinoa pizza regularly because it’s nutrish and delish. I also now work into regular rotation these DIY nuggets adapted from the Food Babe. I make her recipe because they really remind my family of the real deal. The only changes I make are as follows:
– Cut into nugget sizes, and skip the buns.
– Use half white flour and half whole wheat or all whole wheat for the flour breading.
– Skip the pickle slice vinegar step (at drive-through though, 100% “chick, extra pick.”)
Both of these dinners transform into quick lunches because there are always leftovers. I freeze lunch-sized portions and place them in the fridge overnight for packing in the morning.
A food safety note about nuggets: You can use the Thermos trick by heating the nuggets and then storing them inside as you would a heated soup or chili lunch. This allows kids to enjoy them hot and at a consistent safe temp. You can also just take them from thawed fridge state to container with an ice block to keep safe temps going in an insulated lunch bag. I’m pretty sure most kids (and adults) agree that cold or hot, nuggets rock.
