Back to School: Healthy Kids Lunches

Not only is it ideal to serve wholesome, all-natural foods to your family at home, but you'll want to continue that at school as well. Unfortunately, just the like average Amercian diet, the majority of school's lunches include processed foods full of transfats, msg and other artificial chemicals and dyes. Although, don't be daunted by the idea of packing lunches every day as healthy, homemade lunches that your kids will want to eat are actually easier than you might think.

Selected Quality Containers:

As you start to think about healthy meals, take a moment to consider what you're packaging your kids' meals in. Many parents still use disposable bags and plastic wraps, but it's a total waste of money and it produces unnecessary waste. A reusable container is the way to go, but not all containers are created equally.

Studies have shown plastics can leech chemicals such as bisphenol A (BPA) and antimony, but if you're set on using plastic containers, look for polypropylene, designated by the number 5, as it is one of the most stable options. If possible health concerns have you worried about using any plastic, there are more stainless steel lunch containers on the market every year, so they shouldn't be hard to find.
When it comes to drink containers, it's important to remember that what you put in the container can have an effect on the quantity of chemicals that leech into the drink. Studies have shown that heat and acidic drinks such as juices can increase the rate at which chemicals leech into the beverage.Stainless steel bottles can be safer, but only if you choose the right one. Many stainless steel drinking containers are treated with a coating on the inside, and some of these coatings also contain BPA. Also keep in mind that many come with a plastic cap or spout, which could come in contact with the drink. If your search has been fruitless, Kleen Kanteen's bottles are BPA-free, and they make a bottle with a stainless steel screw cap.

Think "Simple"

Simple preparation, and simple all-natural ingredients. Just as you would avoid processed foods, choose organic fruits and vegetables and other natural foods to prevent your child from ingesting pesticide residue.

Make the most of the previous night's leftovers. Use strips of steak, lean ground beef, or beans to fill a whole grain wrap or pita, topping things off with fresh, organic vegetables and a sprinkling of cheese. If everyone was hungry the night before, pop open a can of wild (not farmed) salmon for a nutrient-rich protein. Making homemade pizza for dinner? Make extra personal pizzas for the kids' lunches.

Natural Recipes of the Week:
Back to School Recipes

Almond Butter with Slivered Almonds and Dried Cranberries

Do a different and healthier spin on the traditional P&J sandwich with this hearty combination that will pack protein and a smile. Keep it natural by using plain dried cranberries (not the high fructose corn syrup variety found at traditional grocery stores), select your bread with care as well for all-natural ingredients.

Black Bean & Corn Salad 
This is a protein packed salad brimming with color and nutrients.  Mix it up according to your child's tastes. When I make this, I use more lime juice and seasoning than called for and add cumin as well. Have left over corn on the cob from dinner? Shave off the kernels and as use it up in this dish instead of frozen corn - you'll find it adds a nice sweetness.

Ingredients

• 1/3 cup fresh lime juice
• 1/2 cup olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/8 teaspoon ground cayenne pepper (optional)
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 1/2 cups frozen corn kernels
   1 avocado - peeled, pitted and diced
   1 red bell pepper, chopped
• 2 tomatoes, chopped
• 6 green onions, thinly sliced
• 1/2 cup chopped fresh cilantr

Directions

1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Maple-Date Bars
This dessert gets much of sweetness from maple syrup and dates. Notes, when you spread the flour mixture onto the bottom of the pan, it will still be sort of crumbly. So don't worry, you haven't left out any ingredients.

Ingredients:
1 3/4 cups finely chopped pitted dates (about 12 ounces)
3/4 cup water
1/3 cup maple syrup
1 tsp grated lemon rind
2/3 cup evaporated cane juice (can replace with sugar or all-natural sugar substitute)
1/2 cup butter, softened
1 cup all-purpose flour
1 cup regular oats
1/4 tsp baking soda
1/4 tsp salt

 Directions:

1. Heat a heavy pot up to medium high heat and add in dates and maple syrup. Bring to a soft boil and stir constantly for about 12 minutes, until all the water cooks off. Stir in the lemon rind.
2. Preheat oven to 400 degrees.
3. Add softened butter to a standing mixer or use a hand mixer and add in sugar. Beat until smooth. In a separate bowl, combine flour, oats, baking soda, and salt. Add the flour mixture to the butter mixture and combine well.
4. In a greased 9 x 13 inch pan, spread 2 cups of the butter mixture evenly. Top with date mixture. Sprinkle remaining butter mixture on top and bake for 20 minutes. Let cool on a wire rack.