One of the things I love most about summer is having time with my kids that’s unplanned. During the school year our lives are so scheduled; from breakfast to school drop-off to a full workday and then school pick-up and sports, everything and everyone’s days (and meals) are planned down to the minute. Summer for me and my family at last is time to celebrate and escape from all the demands of our normal year.
Sounds downright bucolic… right up until lunch time.
Then it seems like it’s survival of the fittest (or hungriest) as I strive for a nutritious but fun balance for my two boys and myself. With a somewhat picky 9-year-old and a 6-year-old whose preferences change as quick as you can blink, I’ve learned a few tricks of the trade for getting them to eat enough to keep them going and growing over the summer months.
Muffin Tin Munchies
I love using a muffin tin to load up good portion sizes of cheese cubes, pretzels, grape tomatoes, raisins, berries, deli meat, and maybe even some trail mix with M&M’s. It’s like a giant Lunchable, except totally customizable with whatever you have on hand. Baby carrots left over from a different lunch – throw them in. A few pieces of turkey pepperoni left from pizza night – perfect! Now, if you’re craftier than me, you could probably develop a theme, too, with tortillas, salsa, black olives, or even avocado chunks and go for a Tex-Mex theme, Italian, or even Greek with some kalamata olives and feta with hummus and pita!
English Muffin Pizzas
My kids LOVE this because they can do it themselves. I usually have all the ingredients on hand, but this is another good one to use leftovers up. A handful of shredded mozzarella, a spoonful of marinara, and whatever other veggie or protein you have on hand works wonderfully! My almost 10-year-old can use the toaster oven by himself and will often make his favorite (ham, pineapple and black olive) pizza on his own before helping his brother.
Tortilla Roll-Ups
Another classic that’s pretty packable. Sometimes we’re out and about (Who else schedules dentist/doctor appointments for summer to avoid the school year rush?) and I need something packable and easy. I can make these ahead of time and throw them in a bag for the car ride to wherever we’re off to. A whole wheat tortilla (any kind works well, though) deli meat, a little mustard or mayo, slice of cheese and if you have it, spinach or lettuce. I’ve also just done this with regular old peanut butter and jelly, too! Roll it, wrap it in foil and you’re ready to go. If you’re staying at home, chill them in the fridge and then cut them into cute little rounds for little fingers to pick up and enjoy!
Chicken Chunk Kebabs
A high protein power punch for sure. I’m always looking for ways to pack in more protein for my kids and this lunch delivers. What is it about food on sticks, too? I love threading pre-cooked chicken chunks, cheese cubes (any kind) and cherry tomatoes on little skewers and letting my kids use up some of the dipping sauce packets from our favorite take out restaurant… rhymes with Mick-Mill-May. They gobble them up and have no idea they’re getting some great nutrients while they eat.
I can’t forget about desserts/snacks, too. This is my go-to favorite for hot days and my kids ask for them on a weekly basis. They mix up super fast, and you only need one “strange” ingredient from the store and popsicle molds. (You could totally do this with little plastic cups and popsicle sticks, too, though) Plus, they totally remind me of the orange push-up pops from the ice cream trucks of my childhood.
Orange Greek Yogurt Pops
In a mixing bowl, mix one cup of plain Greek Yogurt with a can of defrosted orange juice concentrate, splash in a little vanilla extract (about 1 ½ teaspoons). Swirl together and pour into molds. Freeze for about 3–4 hours. Pop out and enjoy. Another good protein source with some delicious sweetness from the orange juice concentrate.
Hopefully a few of these ideas will help you combat the summertime lunch blues that can derail even the most fun, sunny summer day!
