If you need to make healthy school lunches for teenage athletes or active kids, you’ve come to the right place; because as a mom to 3 kids, I know what it’s like when an active kid can eat you out of the house.
While school sports are a great way for kids to get involved, socialize, and learn new skills, they also work up an appetite. And we all know that this means that the first words out of their mouth when they get home are… “I’m starving!” Right?
These easy school lunch ideas will keep them energized and ready to score the winning point every day since they have a good balance of protein, carbs, and healthy fats.
Need a snack that’s healthy but also tastes like dessert? These No-Bake Oatmeal Raisin Energy Bites will do just the trick. Watch how easy these no-bake, bite-size snacks are to make in this video.
Snack time is a must around most households, so keeping your pantry stocked with healthy, easy options is a must. But when you are a busy parent, what can you make that’s fast, healthy, and loved by the kids?
I love homemade snacks so much that I wrote an entire book, The Best Homemade Kids’ Snacks on the Planet devoted to helping families master homemade snacking! You’ll find everything from no-bake treats, smoothies, homemade fruit leather, and mini meals, you know, the works!
Are you looking for a delicious, fast and portable snack? Look no further because these Caprese skewers are going to blow your mind. They are not only delicious but also easy. And I.love.easy; but mostly easy and healthy foods!
When you want to add more veggies into your kids’ lunchboxes but don’t want it to “look” like veggies, these mini carrot and zucchini bites add nutrition and taste delicious!
Sometimes, when I plan meals for the week, I find myself wanting to put to use some of the “leftover veggies, ” but I don’t always have enough for a full meal.
TI often try to explain to my readers that I have this weird ability to look at ingredients and use them in my favorite basic recipes, like a basic quiche recipe, and turn them into something like this mini carrot and zucchini bites.
Quiches come together quickly in one bowl, and the oven does the rest. You can eat these at any meal, or pack them in a lunchbox for school or the office. If you don’t mind quiches at room temperature, they pack great inside a lunchbox. Otherwise, heat them up and put them inside your favorite thermos.
2 green shallots (onions), green ends trimmed off, white finely chopped (optional)
4 large eggs, whisked
1/3 cup grated Monterrey Jack cheese*
1/4 teaspoon salt
Preheat oven to 350F (180C) and grease a mini cupcake pan.
In a medium skillet, heat oil over medium heat. Add the zucchini, carrots, and shallots, and cook, stirring, for 5-7 minutes until the veggies begin to soften. Remove from heat and set aside to cool down to room temperature.
In a large bowl, combine veggies, eggs, grated cheese, and salt. Spoon mixture into mini muffin pan.
Bake for 15-18 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.
I used sharp white cheddar to make this recipe nearly lactose free for my youngest. As always, check the labels to make sure the recipe fits your family’s dietary needs.