Going back to school after a bright, sunlit summer can feel like a climb for both kids and grownups. The days shift into routines of early alarms, homework corners, and meals that fuel the family. The goal is straightforward: keep everyone fed, energized, and on track so the household runs smoothly.
Choosing meals that are wholesome and kid-friendly matters not only for lunch but for the entire day. Whenever possible, pick options that work for everyone: snacks for recess that fit a busy morning at work and tasty, easy-to-prepare items for home and office alike.
5 tips to make going back to school more bearable
Here are four tasty options that balance sweetness and savoriness while staying practical:
Fresh fruit skewers.
Seasonal fruit arranged in a playful way makes healthy snacks appealing to children. Quick to prepare, simply slice the fruits of choice, skewer them, and pack in a container. As September unfolds, markets still offer fresh summer staples like bananas, kiwis, mangoes, watermelon, and peaches, providing a vibrant mix of sweetness and tang.
Carrot hummus: a step-by-step recipe.
Hummus kept in a ready-to-use container speeds up dinners, snacks, and even surprise visits. It can be a fun dip for kids and a convenient mid-morning option. A simple hummus with grated carrot pairs well with a nutritious snack. Here is a reliable recipe to follow.
- A pot of boiled chickpeas
- Two cloves of garlic
- A teaspoon of tahini
- A lemon
- Sweet paprika
- Olive oil
- Salt
- Sesame for garnish
- Blend chickpeas, tahini, juice from half a lemon, garlic, paprika, a generous amount of olive oil, and salt until smooth.
- Whir until the texture is creamy or slightly chunky, depending on taste.
- Let sit a few hours and finish with a sprinkle of sesame seeds.
Homemade cake
Wholesome homemade chocolate cake can be a beloved treat that doubles as a tasty lunch or snack. The trick is using quality ingredients and reducing sugar while keeping flavors appealing. Here’s a simple plan that kids will enjoy.
- Plain yogurt
- Three eggs
- Half a measure of cane sugar
- One measure of olive oil
- Two and a half measures of whole wheat flour
- Half cup of pure cocoa
- A packet of yeast
- Ten nuts
- Preheat the oven to 180 degrees and adjust heat as needed.
- Whisk the wet ingredients together in a bowl: yogurt, oil, and eggs.
- Stir in sugar.
- Combine flour, yeast, and cocoa; add to the wet mix and blend gradually to avoid lumps.
- Chop walnuts and fold them in.
- Grease a mold with oil and flour, pour in the batter.
- Bake for about 45 minutes and let cool before serving.
Dried fruit sticks
Nut bars offer a quick energy boost as children settle back into learning hours. Many store-bought options are high in sugar and preservatives, so making them at home saves calories and gives better control over ingredients. A small, doable weekend project can cover several lunches through the week.
- 400 grams of oat flakes
- Five dates
- A handful of walnuts
- A handful of almonds
- A handful of peanuts
- Four tablespoons of unsweetened almond cream
- Pure cocoa chips
- Honey to taste
- Cinnamon powder
- Preheat the oven to 180 degrees.
- Mix oats, chopped dates, walnuts, almonds, pistachios, almond cream, honey, and cinnamon in a bowl.
- Line a baking dish with parchment for easy removal.
- Spread the mixture and scatter chocolate chips on top.
- Bake about 15 minutes, watching closely to prevent burning.
- Let cool, then cut into sticks for portable snacks.