I think the easiest meal to adjust when you want to make a major dietary change (switching to gluten-free, real foods, or just over all healthier eating) for your family is dinner. For me at least.
Breakfast comes second.
Snacks and lunch a distant third.
For months and months I have been wracking my brain for lunch ideas. Packable lunch ideas. Well, two weeks into school and I am pretty happy with how the lunchbox has been going. I decided to include breakfast ideas because we have not been eating cereal hardly at all and I had gotten into the habit of cooking/baking breakfast but now with the school schedule and limited time in the morning I am doing things a little differently.
So here is two weeks worth of lunches and breakfast:
All lunches include water.
Breakfast: Chocolate almond flour zucchini bread, fruit
Lunch: Apple ring peanut butter sandwiches (this was before I learned the class was peanut-free), carrots, pumpkin scone
Breakfast: Pancakes with PB and berry sauce, fruit
Lunch: Turkey meat, pumpkin scone (minus the cranberries and frosting), fruit
Breakfast: Chocolate oatmeal, bananas
Lunch: Sunbutter and banana sandwich, grapes
Breakfast: Eggs, toast, fruit
Lunch: Yogurt and blueberries, Chocolate zucchini bread
Breakfast: Yogurt and blueberries
Lunch: Sunbutter and banana sandwich, honeydew
Breakfast: Oatmeal, fruit
Lunch: Sunbutter sandwich, oranges
Breakfast: Almond flour Blueberry muffins (I omitted the chocolate chips), honeydew
Lunch: Blueberry muffin, yogurt and blueberries, apples
Breakfast: Chocolate granola crunch, banana
Lunch: Spaghetti, orange slices
Breakfast: PB toast, fruit
Lunch: Blueberry muffins, grapes, carrots
Tabitha has been really happy with her lunches! I cannot tell you how happy that make me. The first week she didn’t eat a whole lot of her lunch. She said she wasn’t hungry. I think it was because of all the excitement and probably a little bit of nerves too. But she ate what was left on the walk home or for snack that afternoon so I know it wasn’t because she didn’t like her lunch. No complaints!
Since a lot of what I pack is homemade, there has been some planning and prep required. This is what I have done so far…
The week before school started, I made the pumpkin scones. We ate most of the batch and I froze 4 or so (Charlotte had one in her lunch too). I also made a double batch of pancakes a few weeks back and had some in the freezer. I baked the zucchini bread the night before and the blueberry muffins I baked Tuesday morning when both girls were at school and Henry was napping. And for the granola, I prepared the night before, put it in the fridge overnight, and baked in the morning.
That is pretty much what I plan to continue doing. Baking here and there, doubling batches, eating some and freezing the rest, baking breakfast the night before, etc.
Tabitha also really liked the spaghetti for her lunch, so I will try to make dinners that will make good thermos hot lunches for her. I can even freeze them in small servings to pull out down the road.
I have to tell you, I have never been much of a freezer user, but what a difference it makes when you can just pull something out and heat up or just toss in the lunchbox. Just takes a little planning. …AND a little self-control! I am such a sucker for baked goods.
Off to a good start. I would like to get more veggies in there perhaps some nuts, but other than that I am pleased. And I don’t think this is too much work so I think I can keep it up.