Well, it’s that time of year again…Back to School! Naturally, this comes with an array of emotions and a readjustment to getting out the door early. So to help you prepare, here are some of our favorite tips, lunch ideas and yummy snacks that work for all ages! Also, if your child is heading off to college, be sure to read our “College Cafeteria Survival” post for more specific health supporting tips.
- Be sure to include a pastured or wild protein with lots of nourishing fats, raw veggies and facto-fermented veggies and a piece of organic fresh seasonal fruit.
- Enable your children to begin packing their own lunches.
- Use reusable containers. Stay away from plastic. For example, a LunchBots or an Insulated Thermos is a good option.
- Make extra! Leftovers from dinner make wonderful lunches.
- Keep it simple and uncomplicated.
- Plan ahead to help stay away from packaged and processed foods. Also, stock your pantry with crispy nuts, nut butters, homemade soaked granola, homemade crackers or coconut chips for when you are in a bind.
- Chicken Stew served with a side of Kim-chi.
- Chicken Fajitas wrapped in Pure Wraps. Garnish with raw crème fraîche and guacamole.
- Chicken Salad served with a cup of Bone Broth.
- To make Chicken Salad: include chopped chicken, chopped celery, chopped hard-boiled egg, Celtic sea salt to taste, and Red Palm Oil Mayonnaise. (See recipe below.)
- Stuffed Acorn Squash served with raw vegetables and a side of homemade mayonnaise.
- Stuffed Acorn Squash is stuffed with turkey sausage and sautéed onions.
- Raw vegetables: carrots, cucumbers and red bell peppers.
- Homemade mayonnaise can be mixed with black olive tapenade to add interest and flavor.
- GAPS Pancakes topped with sliced turkey and chopped tomatoes. Serve with a side of Kim-chi and a cup of Bone Broth.
- Crispy Nuts
- Fat Balls
- Seed/Nut crackers
- Hard-boiled eggs
- Sliced turkey, chicken and roast beef
- Homemade plain whole milk yogurt
- Raw cheese
- Sausage (no additives, no sugar)
- Raw veggies
- Berry Fruit Leather
- Homemade Nut Butter Cups
- Chocolate Pudding
- Blueberry Muffins
Red Palm Oil Mayonnaise
- 1 whole pastured egg
- 1 pastured egg yolk
- 1½ tablespoon fresh lemon juice
- 1 teaspoon organic Dijon mustard
- generous pinch Celtic sea salt
- 1 tablespoon homemade liquid whey (optional; do not use powdered whey)
- 1 teaspoon raw honey
- ¼ teaspoon onion powder, optional
- ¾ cup red palm oil
- ¼ cup virgin olive oil (or eliminate for a milder flavor and use 1 cup red palm oil)
Wash eggs and dry well. Place whole egg and egg yolk in food processor. Add lemon juice, Dijon mustard, Celtic sea salt, liquid whey, raw honey, and optional onion powder. Pulse to blend.
Turn processor to “on” and pour oil into the small pusher, allowing oil to stream into the bowl. Blend until emulsified. Add more lemon juice, Celtic sea salt or onion powder to taste. Pulse twice to blend.
If liquid whey was added, allow mayonnaise to sit at room temperature for 7 hours. Added whey allows for lacto-fermentation, which extends the shelf life of the refrigerated mayonnaise and increases its content of beneficial bacteria. Lacto-fermented mayonnaise will last up to eight weeks refrigerated. Without whey, mayonnaise should keep for two weeks.
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