A weekly series about our food and sustainable agriculture.
It’s almost Labor Day, and that means a new school year is about to begin for many school children. Perhaps as a parent of a young child you are wondering what new ideas to help encourage your kids to eat a nutritious lunch, and also expand their developing food palettes.
Dr. Betty Izumi, a child nutritionist, sustainable food systems researcher at Portland State University, and herself a mother of young children, demonstrates three different homemade school lunch ideas that may satisfy both parent and child alike. As Dr. Betty shows in the video, it’s not only what is inside the sack lunch that counts, but also how it is put together. In the end, school lunches that are healthy, fresh, and fun are the keys to a satisfying lunch-time experience.
Recipe Ideas for Homemade School Lunches for Young Children
courtesy of Betty Izumi, Ph.D.
- 2 cloves garlic
- 1 teaspoon kosher salt
- 3 tablespoons pine nuts
- 3 cups basil leaves
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
Pesto Instructions: Makes enough for about 1 pound of pasta.
- Process garlic, salt, and pine nuts in food processor until smooth.
- Add basil leaves. Process until smooth.
- While food processor is running, add olive oil; process for about 15 seconds.
- Add Parmesan cheese; pulse about 3 times.
Egg Salad Sandwich Recipe
- 2 eggs
- 1 tablespoon mayonnaise
- whole wheat bread
Egg Salad Instructions:
- Put eggs in pot; cover with cold water.
- Bring water to a boil. Cover pot. Let stand for 7-8 minutes.
- Immediately run under very cold water.
- Peel and chop eggs. Add mayonnaise.
- Spread egg mixture onto whole wheat bread.