School Lunch Photo Contest Results (for October)!

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Photo-Contest-Image1The results are in from our second Facebook School Lunch Contest, and man you guys have some good eaters on your hands! From toddlers to high schoolers I was SUPER impressed with the selections and variety of foods that were packed. Looking through the pictures was very inspiring so be sure to check out the full list of entries if you haven’t already. It was once again not an easy job to pick only 4 winners (so many great ones that also followed our rules this time!), but those who were selected will each get a LunchBots Duo in the color of your choice. So, congrats!

The Top 4 School Lunch Winners!

  • Allison Lindsay: Make your own hummus pizza! Whole wheat mini pitas, hummus (homemade), chopped veggies and olives for topping and a little organic shredded cheese. This assembly-required lunch has been a big hit in the past. My second grader also received a homemade granola bar for snack time (not included in the photo).
    #SchoolLunch Photo Contest with 100 Days of #RealFood-
  • Melissa Putland: We are on a special diet of gluten- and soy-free and very limited dairy. Here are my 7 yo and twin 5 yr old’s lunches. Each has a mixed greens, spinach and arugula salad with carrots, homegrown cucumbers, yellow and orange pepper rings, homegrown grape tomatoes, sheep’s milk feta and a hard boiled egg. The 7 yr old has homemade balsamic vinaigrette (balsamic vinegar, honey, EVOO, fresh oregano, S&P) and the twins have homemade dairy-free ranch (cultured coconut buttermilk, homemade mayo, garlic and onion powders, chives, dill, parsley, S&P). They also have organic black grapes and a pumpkin spice muffin (coconut flour, real maple syrup, eggs, org pumpkin, cinnamon, clove, nutmeg) which was previously made and frozen. They also have water bottles but the picture was too small with them included.
    #SchoolLunch Photo Contest with 100 Days of #RealFood-
  • Rebecca Paterson: For my 8 & 6 year old at school and my 4 & 1 year old at home:
    *Pumpkin shaped sandwiches on sprouted wheat bread with the “leftover edges” cut up for baby
    *Local/organic tomatoes, cucumbers, carrots, raspberries, & strawberries (lucky to live in the Bay Area where it’s all still in season!)
    *Pumpkin smoothie pop (organic plain whole milk yogurt, organic canned pumpkin, maple syrup, cinnamon, nutmeg) for the big kids, and plain yogurt in a reusable pouch for the baby.
    #SchoolLunch Photo Contest with 100 Days of #RealFood-
  • Halim Kim: My 3 and 5 year old got sesame brown rice, pan fried organic tofu, organic sliced cucumbers with rice vinegar and sesame seeds, organic farmer’s market pluots and honey dew, sliced avocados and seaweed toasted at home with sesame/olive oil and celtic salt, and organic raisins.
    #SchoolLunch Photo Contest with 100 Days of #RealFood

[If you have not done so already please email us with your mailing address so we can send you your prize.]

A Few Runner Ups…

I just loved seeing all the great ideas so I had to share a few more for fun.

  • Taryn Crigler: No Mother’s Day Out for my little man (18 months old) tomorrow so he has his lunch on his divided tray. Lots of his favorites for Friday! Brown rice with barley & organic black beans, home-baked kale chips (kale, olive oil & Himalayan pink salt), organic assorted frozen grape halves with strawberry pieces, fresh tomato halves with organic mozzarella cheese. Since he is so young I do not add a lot of dressing/seasonings so he will develop a love for the natural flavors of the foods. Love these contests! Thanks!

#SchoolLunch Photo Contest with 100 Days of #RealFood

  • Evangeline Bungie Andrews: Shredded Kalua Pork W/ Romaine Lettuce to eat as tacos, Seaweed sheets in one lunch, pear & pomegranate seeds in the other along with bananas, grapes & cucumbers.
    #SchoolLunch Photo Contest with 100 Days of #RealFood
  •  Ruthie DeLong: Does a teacher’s lunch count? This was an insanely awesome salad with local grass fed organic beef pieces, local mozzarella from our producer-only farmers market, organic sunflower seeds, EVOO, herbs, tomatoes and cucamelons from our garden, and organic pea shoots from the farmers market. Oh, and an organic apple or Asian pear from the same producer-only market. One for me and one for the hubby who was home w the boys. One of my boys would love this, the other would need 10 separate containers. Also took some organic blue corn chips so I could resist the ridiculous snacks in the faculty room.

    #SchoolLunch Photo Contest with 100 Days of #RealFood

A big thank you to everyone who participated! It was fun to see what all of you are packing. :) If you want to see more pictures like this be sure to check out the results from our first contest as well.

Sponsor Shoutout: Plan to Eat

Plan to Eat on 100 Days of #RealFoodI want to make sure you know about our meal planning sponsor, Plan to Eat. This is not like other meal planning services out there where someone else picks your recipes for you. It is an online menu planner that uses your recipes, scheduled for the days you want them. It is a place to keep all your recipes organized (both from your own collection and your favorite blogs and websites), select what you want to make for the upcoming week, and then have a shopping list automatically generated for you. Plan to Eat makes it easier to eat real food, because as I always say – planning ahead is key when it comes to avoiding processed food! Be sure to check out there free 30-day trial.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

54 comments to School Lunch Photo Contest Results (for October)!

  • Sharon

    Melissa Putland, thank you for sharing I can’t wait to get those salad dressing containers at Bed Bath & Beyond. Could you please share your pumpkin muffin & coconut buttermilk ranch recipes?

    • Melissa

      The pumpkin muffins:
      http://comfybelly.com/2011/10/pumpkin-muffins-made-with-coconut-flour/
      A couple of caveats if you’ve never worked with coconut flour… 1/3 of a cup of flour for all that liquid isn’t a typo, this “batter” is so runny you’ll think there’s NO way it’ll ever make muffins, but it does. I just use an ice cream/muffin scoop to pour it into the tin. I always suggest using muffin liners otherwise you’ll probably just want to throw the tin away! I use silicon liners and wipe them with some olive oil. The paper ones work also but the ones with an aluminum foil outer covering work best and I still spray the paper insides with a bit of oil. These can be made ahead of time and they keep well, but they will start to get really sticky pretty fast. I just pop them in the oven/toaster oven for about 10 mins at 350 right before we’re ready to eat them and they dry out and become less sticky. These freeze really well. I make a huge batch and freeze them wrapped in wax paper, take them out the night before and put them in the fridge and then put them in the toaster before I put them in the kids lunches and they seem to stay not too sticky for lunch.

      The non-dairy buttermilk ranch:
      This is my own recipe, but it could easily be made with regular buttermilk. I use So Delicious Cultured Coconut milk. It tastes very similar to buttermilk! But I think you could easily use plain unsweetened coconut yoghurt if you can’t find the cultured coconut milk.

      1 c mayo
      ½ c buttermilk (for non-dairy use cultured coconut milk or plain, unsweetened coconut yoghurt)
      ½ tsp parsley (1 tsp dried)
      1 tsp dill
      ¼ tsp chives (½ tsp dried)
      ¼ tsp onion powder
      ¼ tsp garlic powder
      ¼ + 1/8 tsp salt
      1/8 tsp pepper

      Combine all ingredients in a bowl or jar and whisk or shake until combined. Best made at least 2 hours ahead of planned use.

  • Sharon

    Thank you Lisa for this great post!

  • Beth

    Ruthie you are too funny. “the other one would need ten separate containers” I can relate, I have the same dichotomy in my household!

  • lynn

    Hey – love the ideas for lunch however I feel like they are all geared towards younger kids that don’t eat much! With 4 kids (three in high school) and three of them boys, the lunchable style lunch does not begin to feed them! We eat real food…lunches have fruit, veggies, nut mixes, and sandwiches with whole grain bread and nitrate free meat or peanut butter (2 per bag!). I would love some ideas to feed bigger kids! We don’t have a lot of leftovers after dinner…..can’t triple what I make every night! Please consider addressing the “big kid feeding challenge” in the future. Thanks!

    • Jess

      I agree with you completely! My kids are young, but my working big kid husband would never consider this enough food. Most of the time to get around that issue at my house I just add an additional warm element to his lunch. Hot food always makes him feel more full! I pack my own lunch in the divided containers (usually a salad, some nuts and a fruit option) and then pack him the same thing plus some sort of hot soup or pasta. I usually make one batch of something for the whole week that is just for lunches (typically something crock pot or stove top that doesn’t need a whole lot of attention) so I don’t have to worry about trying to save left overs from dinner :)

      Hope that helps!

    • Laura

      Hi Lynn, I have pretty much the same problem I have to pack lunch for husband every day and have some suggestion that could help. Most I learn from my mom she have 8 kids and husband and have never use any process food in the home.💛 Pasta salad, organic pasta (rotini, Farfalle, penne etc) cook following box instructions, rinse on cold water set aside, add vegetables like, cherry tomatoes, carrots, bell pepper, celery, cucumber, kale. Dressing olive oil, balsamic vinegar, dried oregano every day seasoning, S&P this is good for up to 2 days on fridge. Make changes like adding Feta and olives one day and roast chicken the next. I also make it whit orzo some times. 💜 Quinoa salad cook following direction on package let cold, add all the vegetable mention before, plus sugar snap peas, green onions and for dressing I use rice vinegar, toasted sesame oil, olive oil, soy sauce S&P and sesame seeds.💚 tuna wrap make tuna to your taste top each organic wheat wrap whit tuna, mix greens, carrots, bean sprouts or any vegetable of your preference Roll up tightly😁I make it the night before. I also make a vegetable one (any vegetable plus home made hummus and cheese) I hope this help, happy cooking to all of you. I am sorry I don’t follow recipes I go by taste and how it look the most colors the best. Also English is my second language so I am sorry for any errors 😁😁

  • Heidi

    I am also a mom of a picky eater. At two my son decided he would not eat meat or anything with a sauce or gravy on it. Awesome you think until you realize that’s no soups, stress, casseroles, or even cheese on veggies. I never made him anything special,i simply gave him options. For example when we have chili we have it over noodles with sour cream and cheese. I let him choose what he will eat and make him taste the other ingredients. If he didn’t want any of it he went hungry. He is now twelve and asks to tastes things he didn’t like before to see if he likes it now. It was sometimes frustrating watching him not eat but it was worth it to have an amazing eater now.

  • Pamela

    I am also interested in Melissa Putland’s pumpkin muffin recipe as well as the dairy free ranch dressing- I am unsure where to find cultured coconut buttermilk, as noted. These winning lunches all are fantastic! Great job!

    • Melissa

      The pumpkin muffins:
      http://comfybelly.com/2011/10/pumpkin-muffins-made-with-coconut-flour/
      A couple of caveats if you’ve never worked with coconut flour… 1/3 of a cup of flour for all that liquid isn’t a typo, this “batter” is so runny you’ll think there’s NO way it’ll ever make muffins, but it does. I just use an ice cream/muffin scoop to pour it into the tin. I always suggest using muffin liners otherwise you’ll probably just want to throw the tin away! I use silicon liners and wipe them with some olive oil. The paper ones work also but the ones with an aluminum foil outer covering work best and I still spray the paper insides with a bit of oil. These can be made ahead of time and they keep well, but they will start to get really sticky pretty fast. I just pop them in the oven/toaster oven for about 10 mins at 350 right before we’re ready to eat them and they dry out and become less sticky. These freeze really well. I make a huge batch and freeze them wrapped in wax paper, take them out the night before and put them in the fridge and then put them in the toaster before I put them in the kids lunches and they seem to stay not too sticky for lunch.

      The non-dairy buttermilk ranch:
      This is my own recipe, but it could easily be made with regular buttermilk. I use So Delicious Cultured Coconut milk. It tastes very similar to buttermilk! But I think you could easily use plain unsweetened coconut yoghurt if you can’t find the cultured coconut milk.

      1 c mayo
      ½ c buttermilk (for non-dairy use cultured coconut milk or plain, unsweetened coconut yoghurt)
      ½ tsp parsley (1 tsp dried)
      1 tsp dill
      ¼ tsp chives (½ tsp dried)
      ¼ tsp onion powder
      ¼ tsp garlic powder
      ¼ + 1/8 tsp salt
      1/8 tsp pepper

      Combine all ingredients in a bowl or jar and whisk or shake until combined. Best made at least 2 hours ahead of planned use.

  • Bobbi

    Hi there! How about your Hummus recipe? I would really like to try it! Thank you!

  • Susan

    I L.O.V.E. PlantoEat. Glad to see they’re a sponsor of yours!

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