MADISON (WKOW) — A UW Health registered dietitian along with the hospital’s executive chef are sharing healthy and tasty back-to-school lunch ideas for your kids.
Below you will find the recipe they made on Sunday morning’s Cooking with Caroline spot, as well as some additional ideas.
- One tortilla, sun butter, 1 banana
- Spread sun butter on tortilla, lay peeled banana down the middle, roll up. With tortilla seam side down, slice roll up into pinwheels.
- Optional: top with fresh berries or dark chocolate chips
Other pinwheel fillings:
- Turkey and cheese
- Turkey, cheese and pesto
- Ham, pickle and cream cheese – a Wisconsin favorite!
- Italian with salami, pepperoni, ham, cream cheese and pepperoncini
- Pancakes with jam and banana slices
- Pig in a Blanket – pancake with turkey sausage
Bento Box Eating
- Fill a multi-compartment lunch box with whole grains, proteins, vegetables, and fruits.
- Check out the USDA’s MyPlate for a visual on what a balanced plate might look like.
- Divided lunch boxes / bento boxes are a great way to visually remind yourself to include the different food groups.
- Half your plate should be fruits and vegetables
- Lean proteins can include anything from lean meat, meat alternatives like tofu, cottage cheese, yogurt, eggs, beans and lentils, or nuts and nut butters.
- Whole grains don’t have to just be pasta or bread, this could include tortillas, brown rice, or quinoa.
- Use cookie cutters to send your child to school with fun-shaped sandwiches
Hunger pains can be distracting! If your meals are more than 4 hours apart from each other, consider adding a healthy snack to your day to keep your energy levels from crashing.
Think outside the box and add fruits and vegetables for fiber along with protein to keep you satisfied longer.
- Celery and peanut butter
- Sunbutter and apple slices
- Yogurt and fruit
- Trail mix with dried fruit and nuts
- Cheese stick and apple slices
- Graham crackers or homemade granola and milk
- Fresh mozzarella, cherry tomatoes, basil and balsamic glaze
- Homemade muffins, banana bread or zucchini – make a big batch over the weekend, portion, freeze and pack in the next week’s lunches