1 Lunch + 2 Snacks #88
LUNCH – Turkey Roll Ups with Dried Cranberries
These fun turkey roll ups are quick to make, are a great alternative to sandwiches, are packed with veggies and the best part is, you can mix it up and use whatever you have on hand. I used nitrate free turkey, julienned carrots and celery, along with cheddar cheese cut into sticks and some baby spinach.
To make them I laid a slice of turkey on a cutting board and topped the edge closest to me, with a few spinach leaves, some julienned carrot and celery, cheese sticks and some dried cranberries and then rolled up the turkey slice. I also made sure that the veggies were sticking out past the widest part of the turkey slice, so when I rolled it up, they were sticking out the ends, because doesn’t it look nice like that. This means you may need to use a couple of carrots etc. to span the width, overlapping them in the middle. If you want a more visual explanation of this, it’s put together the same way as this Omelette Sushi.
For this lunch, I cut the roll ups in half, but you could also leave them whole or slice them sushi style, like the Omelette Sushi I linked to above. They are great in school lunches too!
SNACK – Half & Half Rice Cakes
This is one of my favourite ways to serve rice cakes – half and half. It’s also one of the kids’ favourite ways to eat them. First I spread on some peanuts only peanut butter and then add sliced fruit on top. One type of fruit on one half, one type of fruit on the other half. Here I used apples and bananas and here’s a banana and grape version.
I like to slice the fruit fairly thin, so that it’s easier to bite into, if that’s how they choose to eat it. Some of the kids do eat it that way, but others pull off the fruit and eat it all first and then eat the rice cake with peanut butter. And some even lick off all the peanut butter before eating the rice cake:) The pecans are tasty added on top or eaten separately.
SNACK – Hummus, Pita Chips & Veggies
Hummus is such a handy thing to have in the fridge. You can use it as a dip for veggies, like I did here. Spread it on a wrap or sandwich or top up a rice cake or some crackers. It’s great for snacks at home, packed in school lunches or for on the go. And there are lots of varieties too. If your kids (or you) don’t like one recipe, try another one, because I have seen many kids refuse to eat one and love another.
To make the pita chips I lightly brushed a whole wheat pita with olive oil, cut it into wedges which I arranged on a baking sheet and salted. Then I baked them in a 375°F oven for about 10 minutes (or until lightly browned). Dip away.
1 Lunch + 2 Snacks is where I share the healthy, kid friendly lunch and snacks, that I serve the kids Monday to Friday, along with a few tips & tricks thrown in here and there. For more posts in this series click here. If you would like to see my lunch and snack ideas in real time, you can follow me on Instagram where I post them as they happen:)