Lunch Box Basics…
By Jacqueline Gomes, RDN, MBA
The key to kid-friendly food is to make it fun and include variety to reduce boredom; I encourage you to get your child involved in selecting foods in our grocery stores and in food preparation. How do you make it fun? Think Bento box, a variety of foods in different sections, this helps create visual appeal and different flavors and textures.
Building your box…
- Select your Menu:
- Egg & Veggie Pinwheels (recipe below)
- Fun Shaped Avocado Ham & Cheese Sandwiches
- Ants on a log (celery w/ nut butter & raisins)
- Green salad – grilled chicken & favorite raw veggies
- Hard boiled eggs
- Trail Mix – whole grain cereal, dried fruits, nuts, dark chocolate pieces
- Pasta salad w/ bright colored veggies
- Mini zucchini muffins
- Hummus with pretzels
- Tofu, edamame
- String cheese
- Fruits: blueberries, strawberries, apples, plums, bananas, etc.
- Veggies: Cucumber, carrots, celery, sugar snap peas, grape tomatoes
- Select your Container:
- 4-ounce plastic containers with lids
- Cupcake tins
- Tiny jars – you know those individual serve jelly jars? Works great for dressings.
- Plastic containers with divider
- Put it all together:
- Pack an ice pack for food safety
- Don’t forget a napkin & utensils if needed
- Snacks help kids stay energized throughout the day – choose healthy options
- Love note!
Egg & Veggie Pinwheels
Egg Salad Pinwheels with Spinach Tortillas and Veggie Medley are delightful cheesy bites of protein-rich hard-boiled eggs, crisp bell peppers, and fresh chopped spinach, all wrapped in vibrant spinach tortillas.
Prep: 10 minutes
Cook time: 10 minutes
Makes: 4 Servings
- 4 Eggland’s Best Large Egg, hard boiled and finely chopped
- 8 oz cream cheese, softened
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper powder
- 1/2 cup bell pepper, chopped
- 1/2 cup scallions, chopped
- 1 tablespoon fresh cilantro, chopped
- 2 tablespoon shredded cheese, optional
- Baby spinach, chopped, optional
- 4 Spinach tortilla wraps
- In a mixing bowl, combine the softened cream cheese with spices and salt.
- Add bell pepper, chopped scallions, chopped cilantro and eggs.
- Mix well to combine all the ingredients evenly.
- Lay out the spinach tortillas on a clean surface. Spread the prepared egg filling evenly, leaving a small border around the edges. Sprinkle shredded cheese and chopped spinach if using.
- Starting from one end, carefully roll up each tortilla tightly, like a sushi roll. Once rolled, gently press the edge to seal the tortilla.
- Wrap each rolled tortilla in plastic wrap or parchment paper. Place the wrapped tortillas in the refrigerator for about 30 minutes. Chilling will help the pinwheels hold their shape. After chilling, remove the wrapped tortillas from the refrigerator.
- Unwrap the tortillas and place them on a cutting board. Using a sharp knife, slice each rolled tortilla into 1-inch thick pinwheels.
- You can serve the pinwheels immediately, or refrigerate them until you’re ready to enjoy.
These pinwheels can be served cold, at room temperature, or you can briefly warm them in the microwave or oven if desired.
Nutrition Information for 1 Tortilla Wrap:
380 Calories; 27g Fat; 13g protein; 21g fiber, 782mg sodium
Recipe by Egglands Best Eggs