What are you packing in your kiddos lunches the 1st week of school?

I have been brainstorming lately on some new fun creative ways to make healthier lunches for my kiddos.  Last year, I regret to say I got lazy and let Presley buy her lunch in the cafeteria most days.  Hello chocolate (non organic) milk….pizza made out of who-knows-what…fruit with tons of pesticides…pretzels (hello no nutrition) with tons of sodium on top.

Is this what's in your kiddo's lunchbox? I need ideas!

In another post, we talked about some healthy lunches for kids.

And, here are some ideas I have come up with for the first week of school … And PLEASE comment with any of your favorite healthy snack/lunch ideas … would LOVE to hear them !!!!!

*  Celery topped with organic peanut butter….maybe 4 or 5 dark chocolate chips sprinkled on top or some raisins.

*  Manna Bread (a healthy mamma favorite!!!) with some  earth balance or smart balance spread on top (or coconut oil but my kids are not fans of coconut)

*  Apple slices dipped in almond butter

*  Veggies (carrots, celery, bell pepper, squash or zucchini sticks) and Whole Wheat pita bread with hummus for dipping.

*  Grilled cheese on whole wheat…I sometimes add a slice of ham (find a good low or no-nitrate brand in your deli)…wrap in foil and it will still be warm by lunchtime !

*  Strawberry & Cream cheese sandwich- whole wheat bread with organic strawberries and lowfat cream cheese in the middle.

* Rice cake sandwich … Mini rice cakes with a slice of banana and peanut butter in the middle.

Last but not least…I have never posted something I haven’t tried myself…HOWEVER…one of my favorite vegan websites… ohsheglows.com posted this the other day and I am going to make these Saturday morning.  They will definitely be a dessert lunch staple … how could they not be good with these ingredients ??? They look delicious…and they have pumpkin in them ! I plan on telling my kids they came from Krispy Kreme : )


Cinnamon Sugar Pumpkin Spiced Doughnuts

Yield: 24 mini or 12 regular-sized doughnuts

Pumpkin Doughnuts:

  • 1/2 tsp apple cider vinegar (white vinegar may work)
  • 6 tbsp non-dairy milk
  • 1/2 cup fresh or canned pureed pumpkin
  • 1/4 cup organic cane sugar (or white)
  • 3 tbsp unsweetened applesauce
  • 2 tbsp lightly packed brown sugar
  • 2 tbsp Earth Balance (or other non-dairy butter substitute), melted
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon + 1/2 tsp ginger, + 1/4 tsp nutmeg (or 1.75 tsp pumpkin pie spice)
  • 1/2 tsp kosher salt
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour


Cinnamon Sugar:

  • 1/4 cup Earth Balance (or other butter sub), melted (approx estimate only)
  • 1/2 cup sugar
  • 1/2 tsp cinnamon


1. Preheat oven to 350F. Grease two mini doughnut pans or two regular sized doughnut pans with Earth Balance (or other butter substitute).

2. In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar (sift if clumpy), and melted Earth Balance (or other butter sub).

3. Sift in in the dry ingredients (baking powder, baking soda, spices, salt, and flours). Mix until just combined. I didn’t sift as I was lazy.

4. Using a ‘zip-lock’ baggie or pastry bag, spoon the batter into the bag and then secure it with the zip lock or rubber band. Twist the bag slightly and then cut off a hole at the corner to ‘pipe’ out the batter. Pipe the dough around the circle and gently flatten down with slightly wet fingers to smooth. Repeat.

5. Bake  for 10-12 minutes at 350F or until they gently spring back when touched. Cool in the pan for 10 minutes before carefully using a butter knife to remove. Place on cooling rack for another 10-15 minutes.

6. Cinnamon Sugar: Melt Earth Balance in a small bowl and dip the cooled doughnuts into butter one at a time. Transfer the dipped doughnut into a bag with the cinnamon sugar and shake until coated thoroughly. Doughnuts keep for 2-3 days.

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About Jennifer

I am the mother of 2 beautiful children, Presley-7 and Cash-5 and married to an amazing husband and father, Todd. I have always thought of myself as a healthy person...I've always loved sports, working out and eating healthy. However, looking back, I've actually had a lot of unhealthy habits. I've tried every diet out there : Low fat (How did I think eating a box of fat free snackwells cookies was healthy?), Low carb (can you say fried pork skins GROSS)... as well as a long stint with disordered eating which started in college as a way to avoid those "freshman 15".
Well it wasn't until my 30s that I realized those kind of diets are just a quick fix, not a lifestyle. I think all foods can fit into a healthy diet as long as you practice moderation. I have found that I feel and look my best when I am eating mostly plant-based foods. Not to say I won't indulge in a filet every now and again... but I find that I crave meat less and less ! I have recently been fascinated with trying new vegetarian recipes...I NEVER thought I could give up chicken...used it eat it everyday, but I actually don't miss it at all.
I am trying to pass these healthy eating habits onto my children so they can avoid some of the diseases related to unhealthy diets.

Thanks for reading and hope you have a healthy day !!!!


  1. Melinda says:

    Hi HealthyMammas, I love your site! I use Pack It lunch boxes to keep my kids lunches really cool and fresh. I keep it simple, packing a turkey sandwich (and I cookie cutters to cut the crust off, which results in fun shapes). Add a little fruit (apple slices or grapes) – an organic, frozen yogurt tube (stonyfarm), and maybe a couple of crackers or trisquits. I also put organic milk into a personalized Sigg container – I got these off of the CafePress site (Paul Frank Sock Monkey style). And…I bought sports tops (these: http://mysigg.com/store/sigg-accessories-and-replacement-parts/sigg-replacement-tops-and-caps/sigg-3-stage-sport-tops/sport-top.html) , because I hate the regular sigg tops for kids. Voila! Happy lunching!

  2. Teresa says:

    My kiddos favorites are: Almond butter with banana slices on whole wheat bread, drizzled with a little agave. Turkey & cheese on a whole grain sandwich round. Carrot and celery sticks w/hummus for dipping. Fresh fruit (always organic). Either Central Market Veggie Chips, Sun Chips, or Fritos (I like that Fritos have no preservatives!). I like to add a homemade treat for dessert…a healthy cookie or brownie, etc. And, I always add organic 2% milk in a personalized drink container. I love your ideas…especially the strawberry & cream cheese sandwich. I think my kids will love that, thank you!! Love your site!!


  1. [...] not sure if you read my last post (seems forever ago!) but lately I’ve been trying to come up with some healthy lunch and snack [...]

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