School Lunch Photo Contest Results (for October)!

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.

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  • Comments

    1. 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:
        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.

    2. Bobbi |

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

    3. Susan |

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

    4. Melissa |

      These lunches look fantastic, but my son’s school does NOT offer refridgeration for his lunch from home and sadly I think most of his lunch would be a brown gross mess by lunch time if not put in a fridge. I don’t even do most meat sandwiches (with nitrate free meats) as I worry about listeria. Some teachers are not fans of bags with ice packs as those thawing can lead to wetness in the area where lunches are stored. While you feature amazing looking food, its not practical for a lot of kids given their storage options at most schools.

      • Assistant to 100 Days (Amy) |

        Hi Melissa. We don’t have refrigeration at our schools either. The kids ice-packed lunches stay in their cubbies/lockers until lunch time. ~Amy

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