EAT SMART: Brown-Bag Lunches the Kids (and You!) Will Love

Afraid your picky eater is spending their lunch money on chips and soda? Area chefs gave us kid-friendly, make-in-a-snap, nutritious dishes that are tasty and fun to eat

Mock Sushi
From The Pop Shop
Serves 1

2 slices whole wheat bread, crusts removed
¼ cup hummus or low-fat cream cheese
¼ of 1 red pepper, cut into thin matchsticks
¼ of 1 carrot, cut into thin matchsticks
¼ of 1 cucumber, peeled and seeded, cut into matchsticks

1. Roll slices of bread flat with a rolling pin
2. Spread hummus or cream cheese on bread.
3. Layer with carrots, cucumbers, and red peppers.
3. Roll each slice of bread until edges meet. Press ends lightly to seal.
4. Cut each roll into three or four slices.
5. Pack “sushi” rolls in Ziploc bag and keep cool until ready to eat.

* NOTE: You can also make this with peanut butter, topped with apple and pear slices.

Make-Your-Own Nut Butter
Katie Cavuto, Healthy Bites
Makes 16, 1-Tbsp. servings

1 cup of your child’s favorite nut (peanuts, cashews, almonds, etc.)
2 Tbsp. water
Pinch of salt
1 Tbsp. Tahini, optional for added flavor

1. Add all ingredients to food processor.
2. Puree for 2 minutes.
3. For creamier nut butter, add a bit more water and puree to desired texture.
4. Store in air-tight container and refrigerate between uses.

Healthy “Sundae”
From The Pop Shop
Serves 1

1 to 1 1/2 cup low-fat Greek yogurt
1/4 to ½ cup blueberries, strawberries, or blackberries
2 Tbsp. dried cranberries any ried fruit)
2 tbs. Granola
1 tbs. or one squirt Whipped cream
A sprinkle (1/2 tsp.) Jimmies

1. In a wide mouth thermos, layer yogurt, blueberries, yogurt, granola, yogurt and cranberries.
2. Top with whipped cream.
3. Pack jimmies in Ziploc bag and sprinkle over whipped cream when ready to eat.

Veggies and White Bean Dip
Katie Cavuto, Healthy Bites
Makes 10, 2-Tbsp servings

1 15-oz can of cannellini beans
1-2 Tbsp. fresh pesto
1-2 jarred red peppers, seeded
Salt and pepper to taste

1. Puree all ingredients in food processor for 15 to 30 seconds.
2. Refrigerate in air-tight container until ready to serve.

Broccoli Slaw Roll-Ups
From The Pop Shop
Serves 6

1 1/2 cups broccoli slaw
1 1/2 cups chopped cooked chicken breast
1/2 cup fat-free or low-fat mayonnaise
1/4 cup Dijon mustard
6 large whole-wheat tortillas


1. Mix all ingredients except tortilla in large mixing bowl.
2. Place mixture on tortillas and roll up.
3. Cut in half and pack. Keep cool until ready to eat.