CLOSE
February 4, 2013
228 Comments

School Lunch Roundup III

Here’s yet another “round up” of my kids’ school lunches that I routinely share on Facebook. In case you are new here these links might help set the stage for you:

Sponsor Shoutout: The Fresh 20 Meal Planning Service

Before we dive into the pictures though I want to make sure you know about our meal planning sponsor…The Fresh 20! Through their service you’ll receive 5 unprocessed dinner recipes each week that can be made from only 20 fresh ingredients (organized shopping list included). The cost is $5/month and you can choose from their Classic, Vegetarian, or Gluten-Free plan. If you are struggling to get a wholesome dinner on the table every night why not let someone else do all the planning for you?

School Lunch Roundup Photos

Whole-grain (ak-mak brand) crackers, havarti cheese slices, strawberries, carrots, and hummus (for dipping)
Whole-grain (ak-mak brand) crackers, Havarti cheese slices, strawberries, carrots, and hummus (for dipping)

Egg salad, whole-grain crackers (Multi-Seed brand), zucchini muffin (made with whole spelt flour instead of wheat), berry/yogurt/spinach smoothie pop, and frozen peas
Egg salad, whole-grain crackers (Multi-Seed variety), zucchini muffin (made with whole spelt flour instead of wheat), berry/yogurt/spinach smoothie pop, and frozen peas
Chicken noodle soup, whole spelt zucchini muffin, cantaloupe, and water
Chicken noodle soup, whole spelt zucchini muffin, cantaloupe, and water
Sandwich bread pizza (tomato sauce and cheese on top of regular sandwich bread and toasted), melon/blueberries, applesauce, and carrots
Sandwich bread pizza (tomato sauce and cheese on top of regular sandwich bread and toasted), melon/blueberries, applesauce, and carrots
Carrots, frozen berry/banana/spinach/yogurt smoothie pop, whole spelt pumpkin muffin, stovetop organic popcorn, and store bought applesauce
Carrots, frozen berry/banana/spinach/yogurt smoothie pop, whole spelt pumpkin muffin, stove-top (homemade) organic popcorn, and store bought applesauce
Homemade tomato bisque, fruit mix (kiwi/apple/cantaloupe), a cold grilled cheese sandwich, and some water
Homemade tomato bisque, fruit mix (kiwi/apple/cantaloupe), a cold grilled cheese sandwich, and some water
Leftover egg salad, whole-wheat (ak-mak crackers), cheese cubes, strawberries, and leftover cooked broccoli
Leftover egg salad, whole-wheat (ak-mak crackers), cheese cubes, strawberries, and leftover cooked broccoli
Red bell pepper slices, hard-boiled egg, 3 mini whole-grain pumpkin muffins, frozen smoothie pop (made with berries/bananas/plain yogurt/swiss chard leaves), and some whole-wheat pretzels (from Trader Joe's)
Red bell pepper slices, hard-boiled egg, 3 mini whole-grain pumpkin muffins, frozen smoothie pop (made with berries/bananas/plain yogurt/swiss chard leaves), and some whole-wheat pretzels (from Trader Joe’s)
Whole-wheat waffle and cream cheese sandwich, an organic ham/cheese roll up (once in a blue moon I buy Applegate organic sandwich meat just to switch things up), some apple slices, and a homemade trail mix (nuts/seeds/raisins)
Whole-wheat waffle and cream cheese sandwich, an organic ham/cheese roll up (once in a blue moon I buy Applegate organic sandwich meat just to switch things up), some apple slices, and a homemade trail mix (nuts/seeds/raisins)
Sunflower seed butter and honey sandwich, whole-grain pretzels, organic cheese stick, cucumbers, red bell peppers, and hummus (for dipping)
Sunflower seed butter and honey sandwich, whole-grain pretzels, organic cheese stick, cucumbers, red bell peppers, and hummus (for dipping)
Sunflower seed butter and honey sandwich, whole-grain pretzels, organic cheese stick, cucumbers, red bell peppers, and hummus (for dipping)
Whole-wheat “pita pizza” (toasted in the toaster oven and served cold), raw carrots, leftover steamed broccoli, and hummus
Leftover veggie corn chowder (warm in thermos), whole-wheat cinnamon raisin bread, and cucumbers/carrots
Leftover veggie corn chowder (warm in thermos), whole-wheat cinnamon raisin bread, and cucumbers/carrots
Hummus & cheese sandwich (topped with a few spinach leaves), carrots, cheese slices, honey dew melon, strawberries, and applesauce
Hummus & cheese sandwich (topped with a few spinach leaves), carrots, cheese slices, honeydew melon, strawberries, and applesauce
Popcorn, applesauce, carrots, berry/yogurt/spinach/banana smoothie pop, and a whole-grain zucchini muffin
Popcorn, applesauce, carrots, berry/yogurt/spinach/banana smoothie pop, and a whole-grain zucchini muffin
Spaghetti and meatballs (made with carrot bits and defrosted from freezer), an apple/PB sandwich, and water
Spaghetti and meatballs (made with carrot bits and defrosted from freezer), an apple/PB sandwich, and water
Whole-wheat waffle/cream cheese/cinnamon sandwich, carrots, plain yogurt mixed with homemade berry sauce, and a hard-boiled egg
Whole-wheat waffle/cream cheese/cinnamon sandwich, carrots, plain yogurt mixed with homemade berry sauce, and a hard-boiled egg
A "make your own pizza" lunch with whole-wheat pita triangles (from Trader Joe's), store bought organic pasta sauce, a little grated cheese, and some "ants on a log" made with sunflower seed butter and raisins
A “make your own pizza” lunch with whole-wheat pita triangles (from Trader Joe’s), store bought organic pasta sauce, a little grated cheese, and some “ants on a log” made with sunflower seed butter and raisins
Whole-wheat cinnamon raisin bread/cream cheese sandwich, grapefruit slices, pineapple bits, and plain yogurt mixed with a little vanilla extract, pure maple syrup and frozen blueberries
Whole-wheat cinnamon raisin bread/cream cheese sandwich, grapefruit slices, pineapple bits, and plain yogurt mixed with a little vanilla extract, pure maple syrup and frozen blueberries
Refried bean/cheese tostada (cut into 4 triangles and served cold), peanuts, honey dew melon, and an apple/sunflower butter sandwich
Refried bean/cheese tostada (cut into 4 triangles and served cold), peanuts, honeydew melon, and an apple/sunflower butter sandwich
Blueberry/spinach/yogurt smoothie pop, carrot, whole spelt pumpkin muffin, popcorn & roasted pumpkin seed mix, and clementines/grapes
Blueberry/spinach/yogurt smoothie pop, carrot, whole spelt pumpkin muffin, popcorn & roasted pumpkin seed mix, and clementines with grapes
Homemade tomato bisque (with whole-wheat noodles floating in it), melon/raspberries, a zucchini muffin, and water.
Homemade tomato bisque (with whole-wheat noodles floating in it), melon/raspberries, a zucchini muffin, and water.
Leftover roasted chicken, berry/yogurt/spinach frozen smoothie pop, cheese stick, apple slices, and a whole-wheat banana nut muffin
Leftover Crock-Pot chicken, berry/yogurt/spinach frozen smoothie pop, cheese stick, apple slices, and a whole-wheat banana nut muffin

 

Please share your school lunch ideas in the comments below!

Reader Interactions

228 Comments

No More Comments

1 … 14

Leave a Comment

Your email address will not be published. Required fields are marked *

Thank you for subscribing!
You will receive a subscription confirmation email shortly (check your junk mail or "promotions" tab if you don't see it) and will be redirected to your submitted comment in 5 seconds.
Sorry, there has been an error.
Please ensure you have entered your name and a valid email address and try again. If you still have trouble, please contact us at [email protected].

You May Also Like These

NO-Bake Peanut Butter Oat Bars on 100 Days of #RealFood
I've got a new recipe for you today that's technically part of my baking series. But no one will mind if you don't actually have to bake them in the oven, will they? I'm personally a big fan of skipping steps (i.e., saving time) in the kitchen, so I'm excited to share these new No-Bake Peanut Butter Oat Bars with you today that my girls absolutely LOVE. I'm talking dance around the kitchen love when they see me making them. :)

Read More >
How To Read Ingredient Labels from 100 Days of #RealFood
I am super excited to share this video with you today. Reading ingredient labels is one of the most important steps you can take when it comes to cutting out highly processed foods. And that's because reading the ingredients is the number one way to know what's in your food. Honestly, food marketers make it no easy task though. They distract us with misleading claims on the front of the package and often use terminology that makes the product sound better than it really is. So watch along while I walk you through eight real life packaged food examples and explain how to decipher each of their ingredient labels!

Read More >
I have recently learned that writing out your grocery list on a "template" can make food shopping so much easier. I realize this is not a new idea...just something I am only now figuring out for some reason! Surely everyone has a running grocery list of some sort - a list where you write down "peanut butter" when you realize you are getting low or where you add "crackers" because you realize you have none. For many years my running list has been on a basic pad of paper, and I would add the necessary items to it right before going to the grocery store. And for many years I would do all my shopping and then say "Oh, I forgot the coffee" and quickly retrace my steps back to the beginning of the store to get it. :) I am sure I am not alone here! So between all the categorized shopping lists that come with the meal plan services these days and the template my girlfriend uses that's organized by the aisles of her regular grocery store, I decided it's time to have some sort of template of my own! And I of course had to share my template with all of you, which is why I've attached both a PDF version and an excel version below (so you can modify it to your liking). You could just start with a blank template each week or edit the excel version by adding items you buy every week (for us that would be things like milk, bananas, oats) so you don't have to write those same items down each and every time (and also so you don't forget them). My organized girlfriend keeps a stack of her grocery shopping templates on a clipboard in her kitchen so it's always accessible when someone needs to add that item you just ran out of. And on that note, here is my current routine that I've been trying to (loosely) follow each week...

Read More >
Yogurt substitution chart from Stonyfield and 100 Days of #RealFood
I am excited to be partnering with Stonyfield on today's post! They are a great organic company that not only does their best to treat both farmers and the planet well, but also is passionate about helping in the fight to label GMOs. And today we are going to be discussing Stonyfield's signature product--organic yogurt!! I think it's safe to say that most of us have eaten yogurt at one time or another. I know my family has certainly had our fair share. That's the thing though - most of us just sit down and eat yogurt (or add it to a smoothie), but it's not always top of mind when it comes to cooking and baking. Maybe we don't think about using yogurt in recipes? Or know how to cook with it exactly? Well whatever the reason, it's never too late to start experimenting, which is why I am excited to share with you the following Yogurt Substitution Chart! And to think, just last week some readers were asking me what they could substitute for heavy cream...who knew. :)

Read More >
Cream of Mushroom Soup Used in Casserole from 100 Days of Real Food
I don’t know about you, but before we switched over to “real food” we used to make quite a few recipes that called for canned cream of mushroom soup. With over a dozen ingredients (including MSG in some brands) this item definitely doesn’t pass the “real food” test. Even when Michael Pol

Read More >
I'll never forget my first hunt to find "real" eggs back when we initially made our switch to real food. I'd read in Michael Pollan's book, In Defense of Food, that "pastured" was the optimal egg label to look for yet when I visited three different grocery stores in our area - including health food stores - everyone basically looked at me like I had three heads. Those days were fun. So, I went back to my research just to make sure I wasn't confusing the word "pastured" with "pasteurized" (two similar sounding terms with very different meanings!), and I was momentarily at a loss. Eventually I figured out that the "good" eggs are the local ones found at the farmers' market. I learned that in most cases pastured chickens not only roam free, but roam on a green, grassy field - or should we call it - a pasture! Unlike cows, chickens do well solely on grains, BUT they are much healthier animals if they eat some greens and bugs as well. And as I've shared before, "The diet of the animals we eat strongly influences the nutritional quality, and healthfulness of the food we get from them, whether it is meat or milk or eggs.*" Healthier chickens (defined by diet and living conditions) = more nutritious eggs! So, for a couple years now we've been almost exclusively buying our eggs from the farmer's market. And what I've noticed is that - no matter what type of grocery store eggs we compare them to - you can see the difference. The color of the yolks from truly pastured eggs are a vibrant orange versus the pale yellow you typically find. And when farmers' market shopping there is no need to understand the different egg labels since you basically "shake the hand that feeds you" and can simply ask the farmer about the living conditions and diet of their chickens as well as the use (or lack) of antibiotics. Farmer's Market Egg vs. Organic Egg - 100 Days of Real Food In an effort to clear some things up, here's the low down on some common egg labels (based on information provided by the USDA and Humane Society). Read on to see what terms are actually regulated by the government and what they mean exactly - if anything!

Read More >
A couple months ago I shared a fellow blogger's From Your Freezer To Your Family: Slow Cooker Freezer Recipes eCookbook and I am not going to lie...many of you went a little crazy over this book! In reality, the concept behind this e-cookbook really is a great idea. You spend one afternoon chopping, assembling and freezing "meal packs," and then on any given day you pop one into your slow cooker and - voila! - dinner is done. Many of you had questions about how this method of cooking works exactly, so today I invited the author, Stephanie, to share all of the details with us so you can create your own "Freezer to Slow Cooker" recipes at home. Or better yet you could just pick up a copy of her book if you'd rather someone else do all the work for you...she is currently offering our readers 30% off with coupon code "100DRF"!

Read More >
Dinner, Freezer Friendly, Slow Cooker Recipes
113 Comments

Copyright © 100 Days of Real Food | All rights reserved

Thank you for sharing!

Come check us out on Facebook or Instagram too!
Follow

Send this to a friend