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School’s out, but that doesn’t mean take-along lunch duties are done. With summer-camp season just starting, those days of fun in the sun and physical activities put even the most inspired brown baggers to the test.
Perishable food can spoil in just two hours at room temperature (quicker in summer heat). So be sure your lunch carrier contains something frozen (ice pack, or one of the suggestions, right) to keep things chillin’ until chow time. And grab a reusable water bottle, says Amy Hemmert, coauthor of The Laptop Lunch User’s Guide: Fresh Ideas for Making Wholesome, Earth-friendly Lunches Your Kids Will Love. “Water is inexpensive, doesn’t contain sweeteners, and is exactly what growing bodies need to replenish fluids—the caffeine and sugar in sodas and juices can actually accelerate dehydration.” Reusable storage suits the campers’ motto “leave no trace.” Plus, “packing out” what kids bring in saves landfill space and cleanup time for camp staff.
Want a guarantee that your little campers will actually eat what you prepare? Give ’em kitchen duty, advises Jennifer McCann, author of Vegan Lunch Box. Small hands can mash ripe bananas for a creamy, pudding-like treat and scoop out cucumber seeds to make a cool, refreshing soup. Put some effort into presentation (for quick, creative ideas, check out McCann’s blog: veganlunchbox.com). Fun shapes and small surprises make kids feel secure and loved even when they’re surrounded by new faces. But there’s no need to kill yourself trying to come up with options. “Take advantage of prepared foods— frozen tortilla wraps, savory hand pies, and vegan deli slices and cheeses,” McCann advises. Hey, that almost sounds like vacation!
CHILL OUT!
These five freeze-ahead foods double as ice packs and make lunch prep a toss-it-in breeze.
- Sandwiches
To ensure thawed sandwiches taste fresh, make them with frozen bread and place nongooey items against the slices (for example, make a PB&J by spreading peanut butter on both pieces of bread before the jelly) to avoid the soggies. Refreeze once sandwich is assembled.
- Yogurt
For a supercool twist, make your own “food in a tube”: spoon yogurt (or applesauce) into a snack-size zip-top plastic bag, then freeze. In the morning, snip off a very small piece of one corner and pack. By lunchtime it will have thawed enough to squeeze from bag to mouth.
- Muffins
Sneak healthful ingredients like shredded vegetables, fruits, whole grains, even protein powder into lunch with these not-too-sweet snacks. Bake a big batch and freeze in individual bags so they’re ready to throw into lunches. (Bonus: Frozen muffins won’t get bashed by other foods in the lunch bag.)
- Bananas
Purée 3 large ripe bananas and 3 Tbs. orange juice, then spoon into 4 4-oz. containers, top with a pinch of cinnamon sugar, and freeze overnight. By lunchtime the purée will have thawed to a pudding-like treat—one that also packs lasting energy from natural sugars.
- Water
Buy water bottles in fun sizes and colors, and let kids pick out and fill their own each night, adding a slice of lemon, cucumber, or melon ball for a twist. Freeze until time to make lunch.
Peggy Myers Walz is keen on lunch-making shortcuts because she leaves for work at the crack of dawn (sometimes earlier).
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