Back to school can feel like a steep climb for kids and parents alike. After a carefree summer, settling into routines for school and homework is tough. Parents also need to juggle work commitments with the care their children require at home so nothing slips—meals, energy, and focus all count.
Choosing healthy, vitamin-packed options for lunches matters. If possible, pick foods that work for everyone: items that kids can grab for recess and that parents can keep at the office for a quick morning boost.
Here are four tasty, balanced options that mix sweet and savory flavors:
An ideal way to present seasonal fruit to little ones in a playful, colorful display. The preparation is fast—select fruits, slice, and thread onto sticks. Then store in a container. September still offers lingering summer produce such as bananas, kiwis, mangoes, watermelon, and peaches, delivering a bright mix of sweet and tart notes.
Hummus is a dependable option for snacks at home. Keeping a tub in the fridge makes dinners, light bites, and even unexpected visits easy to handle. It also travels well for kids to take to school or enjoy after school. A hummus with grated carrots pairs well with vegetables and whole-grain crackers for a wholesome mid-morning bite. Here is a simple recipe that tends to please all ages.
- A pot of boiled chickpeas
- Two cloves of garlic
- A teaspoon of tahini
- A lemon
- Sweet paprika
- Olive oil
- Salt
- Sesame for garnish
- Combine all ingredients in a blender and blend until smooth. Chickpeas, tahini, lemon juice, garlic, paprika, olive oil, and salt create a creamy base.
- Beat well to avoid large garlic pieces. The texture can be creamy or a bit chunkier, depending on taste.
- Let it rest for a few hours and finish with a sprinkle of sesame seeds.
homemade cake
Baking a chocolate cake at home offers a balanced dessert option for lunchboxes. Choose wholesome ingredients and keep sugar in check. Here is a recipe that tends to win the hearts of kids while staying mindful of nutrition.
- Plain yogurt
- Three eggs
- Half a cup of cane sugar
- One measure of olive oil
- Two and a half measures of whole wheat flour
- Half a cup of pure cocoa
- A packet of yeast
- Ten nuts
- Preheat the oven to 180 degrees and prepare the pan
- Mix wet ingredients in a bowl: yogurt, oil, and eggs
- Add sugar
- Combine flour, yeast, and cocoa and fold into the wet mix, sifting to avoid lumps
- Chop the nuts and fold them in
- Grease the mold with oil and dust with flour, then pour in the batter
- Bake for about 45 minutes
- Check for doneness and let cool before serving
dried fruit sticks
Nut bars provide a much-needed energy boost as children re-adapt to the school routine. Store-bought options often come with excess sugar and preservatives, so making them at home saves money and adds nutrition. A small daily batch can cover several lunches and snacks.
- 400 grams of oat flakes
- Five dates
- A handful of walnuts
- A handful of almonds
- A handful of pistachios
- Four tablespoons of unsweetened almond cream
- Pure cocoa chips
- Honey to taste
- Cinnamon powder
- Preheat the oven to 180 degrees.
- Combine oats, chopped dates, walnuts, almonds, pistachios, almond cream, honey, and cinnamon in a bowl.
- Line a baking dish with parchment paper for easy removal.
- Pour the mixture and decorate with chocolate chips.
- Bake for about 15 minutes. Nuts can burn quickly, so watch closely.
- Cool and cut into sticks for easy packing.