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3 Kid Friendly Vegan Lunchbox Ideas 💁🌱🥪🍟🥜

So What's For Lunch?!

 

Nutrition plays a critical roll in a child’s education by fueling the body and mind. We often also forget that conversation and connection is started at the lunch table and recess. A cool and delicious lunch item may be the spark to a lifelong friendship!

Most mainstream snacks are processed foods and loaded with preservatives, colorings, saturated fat, artificial additives, animal products, and added sugar. Here are  3 options that your little (or not so little) one will love and you can be confident that they will get the nutrition their brains need!

1. PEANUT BUTTER JELLY TIP PROTEIN BARS

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Recipe from: https://dessertswithbenefits.com/healthy-peanut-butter-jelly-diy-protein-bars/

Ingredients:

1¾ cups Peanut Flour

1¼ cups lightly packed Vanilla Brown Rice Protein Powder

½ cup Old Fashioned Rolled Oats

¼ tsp Salt

2 cups Unsweetened Vanilla Almond Milk

½ cup Natural Peanut Butter (no sugar, salt, or oil added)

1 tsp Vanilla Creme-Flavored Stevia Extract

½ tsp Strawberry Extract

2oz Freeze-Dried Raspberries

Instructions: 


Line a 9×9” brownie pan with parchment paper. Set aside.

In an electric stand mixer bowl fitted with a beater attachment, add all of the ingredients except for the freeze-dried raspberries.

Mix on low speed until everything is fully incorporated. Scrape down the sides of the bowl.

Add in the freeze-dried raspberries and mix on medium-low speed for one last mix. Mixture should be thick and fudgy, like cookie dough.

Scoop the mixture into the brownie pan and flatten it out.

Tightly cover the pan with plastic wrap and refrigerate overnight.

Lift the mixture out of the pan. Slice into 12 bars. Individually wrap the protein bars in plastic sandwich baggies.



2. KALE AND SWEET POTATO CHIPS

 

Recipe from: https://wellvegan.com/snack/homemade-chips-kale-potato-sweet-potato

Ingredients:

3 large kale leaves

1 (8 oz.) medium white potatoes, unpeeled

1 (8 oz.) medium sweet potatoes, unpeeled

Kosher salt and freshly ground black pepper

Instructions


For the chips, arrange the oven rack in the center of the oven and preheat the oven to 350° F.

Remove the thick stem from the kale and toss them out. Cut the leaves into 2 to 3-inch pieces. Put them in a bowl and lightly drizzle with olive oil. Using a pair of freshly washed hands, toss well and arrange in a single layer on parchment paper-lined baking sheets. Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste.

With your trusty a mandoline and a steel mesh glove (just kidding about the glove, but be careful) or a sharp knife, slice the white potatoes and the sweet potatoes into about 1/8-inch thick slices. Then drop them in a bowl and drizzle with olive oil.

Again, use your hands to toss. Arrange in a single layer (without overlapping) on parchment-lined baking sheets and bake for about 12 minutes. Turn the slices over (I think a fork works best) and continue to bake, checking every few minutes until just brown and crispy, about another 8 minutes or so. Sprinkle the chips with salt and pepper, to taste.5.

3. GRILLED TEMPEH SANDWICH

Recipe from: https://dessertswithbenefits.com/healthy-peanut-butter-jelly-diy-protein-bars/

Ingredients:

8-ounce package tempeh (your favorite variety)

2 cups vegetable stock

1/4 cup vegan mayonnaise

1/4 cup finely chopped sun-dried tomatoes packed in olive oil (drained)

1/4 cup finely chopped marinated artichoke hearts

1/4 cup finely chopped red onion

1 teaspoon agave or more to taste

4 to 5 fresh basil leaves, rolled tight, thinly sliced crosswise

8 slices sprouted bread

Olive oil

Instructions:

In a deep skillet, simmer tempeh in vegetable stock for 20 minutes. Remove tempeh and drain.

Grate tempeh into a large bowl. Add mayonnaise, tomatoes, artichoke hearts, onion, agave, and basil. Stir to combine.

Heat sandwich press or place a grill pan over medium heat on the stovetop. Spray press or pan with cooking spray.

Brush bread with olive oil and make 4 sandwiches with tempeh mixture.

Gently press sandwiches in press or place sandwiches in the pan and press down with a spatula. Cook until bread is toasted and crisp on both sides (you'll flip the sandwiches one time if using the grill pan).

Cut sandwiches in half and serve warm.

 

For delicious Vegan snacks in between meals that your kids will appreciate, CLICK BELOW!