Tips for packing school lunches from Salem Health Clinical Dietitian Sandra Frank:
- Involve your child in food planning and preparation that is age-appropriate. Focus on healthy eating and what your child is able to eat.
- Use an insulated lunchbox or carrier and refreezable ice packs.
- Include a protein, grain, fruit, veggie, dairy product or alternative such as soy, almond, or coconut milk (if not buying milk at school), and an optional snack item.
- Use wheat bread or wrap sandwich stuffing in lettuce.
- Use celery, bell pepper and/or carrot sticks to scoop chicken or tuna salads.
- Roll up spinach, guacamole, and sliced red bell peppers in lunch meat; serve with carrots and fruit salad.
- Make a pasta salad with cucumber, tomatoes, pepperoni, Italian dressing and gluten-free pasta; serve with berries.
- Pack a taco shell with lettuce, cheese, and beans; add watermelon or seasonal fruit and celery
- Wrap lunch meat around a cheese stick; serve with grapes, cherry tomatoes and granola bars or trail mix with allergen-free ingredients.
For allergy-free ideas, check out our article: Going to school with food allergies? Tips for parents.