Written by: Sierra S.

Edited by: Ryan R.

When I was in grade school, I never ate lunch. Whenever I did, it never sat right in my stomach, and I always had a hard time digesting it afterwards. I would spend a lot of my recess time afterwards sick with really bad stomach aches not knowing what it was that made me feel that way. As a kid, I did not know that it was my school lunches or specifically what I was eating. All the chicken nuggets, chicken patties, and sloppy joes in the cafeteria was really causing younger me to struggle after lunch. It took one bad lunch after another, and the school nurse had to send me home before my mom decided that I was going to start bringing my lunches. She would make my lunch the night before and I would eat whatever was in the box. It made a world of a difference, day and night. I was eating better; I did not get sick anymore and I was actually able to play with my friends during recess. If you are looking for a couple quick school lunches to pack for your children, here are a couple of my favorites from when I was a kid. 

 

Fruity Peanut Butter Pita Sandwiches

Ingredients

• 1/4 cup peanut butter
• 1/8 teaspoon each ground allspice, cinnamon and nutmeg
• 2 whole wheat pita pocket halves
• 1/2 medium apple, thinly sliced
• 1/2 medium firm banana, sliced

Directions

1. In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg. Spread inside pita bread halves; fill with apple and banana slices.

Carrot Cookie Bites

Ingredients

• 2/3 cup shortening
• 1 cup packed brown sugar
• 2 large eggs, room temperature
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups quick-cooking oats
• 1 cup shredded carrots
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 375°. In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in the eggs, buttermilk and vanilla. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to the creamed mixture. Stir in the oats, carrots and pecans.
2. Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 6-8 minutes. Remove to wire racks to cool.

Honey & Poppy Seed Fruit Salad

Ingredients

• 2 medium firm bananas, chopped
• 2 cups fresh blueberries
• 2 cups fresh raspberries
• 2 cups sliced fresh strawberries
• 5 tablespoons honey
• 1 teaspoon lemon juice
• 3/4 teaspoon poppy seeds

Directions

1. In a large bowl, combine the bananas and berries. In a small bowl, combine the honey, lemon juice and poppy seeds. Pour over fruit and toss to coat.

Fish Tacos

Ingredients

• 3 tbsp. extra-virgin olive oil
• Juice of 1 lime
• 2 tsp. chili powder
• 1 tsp. paprika 
• 1/2 tsp. ground cumin
• 1/2 tsp. cayenne pepper
• 1 1/2 lb. cod (or other flaky white fish)
• 1/2 tbsp. vegetable oil
• Kosher salt
• Freshly ground black pepper
• 8 corn tortillas
• 1 avocado, diced
• Lime wedges, for serving

FOR THE CORN SLAW:

• 1/4 c. mayonnaise
• Juice of 1 lime
• 2 tbsp. freshly chopped cilantro
• 1 tbsp. honey
• 2 c. shredded purple cabbage
• 1 c. corn kernels
• 1 jalapeño, minced

 

Directions

 

1. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
2. Add cod, tossing until evenly coated. Let marinate 15 minutes.
3. Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
4. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
5. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top!

 

As you can see, I was not the pickiest kid. I ate anything and everything that my mom put in my lunch box. But it really changed me as a kid, I learned to eat better and was a much happier kid for it. Happy munching!