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Healthy lunches for your kids

Healthy lunches for your kids don’t have to be complicated. 🙌🥪🍓

One of my favorite hacks? Separated lunch containers.

They make it SO easy to build a balanced lunch without overthinking it:

🥩 Protein: turkey, chicken, eggs, Greek yogurt
🍓 Fruit: berries, grapes, apples
🥕 Veggies: cucumbers, carrots, peppers
🥨 Carbs: crackers, pretzels, wraps
🧀 Something fun: cheese, a little treat, whatever they love!

Fill the compartments, close the lid and DONE. 👏

Healthy eating doesn’t need to mean Pinterest-perfect lunches or hours of meal prep. Keep it simple, give them variety, and pack foods they’ll actually EAT.

Because the healthiest lunch is the one that doesn’t come home untouched. 😂💗

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Watermelon and feta salad

Try this recipe next time you’re invited to a cookout!

The perfect blend of salty and sweet

Xo Jen

The Watermelon and Feta Salad With Basil
– 3 sprigs fresh basil – stems removed and coarsely chop
– small/ medium watermelon balled
– 8oz or less fresh feta – cubed
– 1/4 c or less balsamic reduction
– 
salt and pepper

Either toss together as a salad or place on skewers!

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Mexican Corn Salad

I’m always searching for side dishes for Taco Tuesday!

This was a fan fav!

And guys, IT’S SO FREAKING EASY!!!

Enjoy!!

xo Jen!

Mexican Corn Salad

INGREDIENTS:

  • 2 bags frozen organic corn – cooked and cooked
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 1 yellow pepper chopped
  • Chopped cilantro
  • 1 chopped onion
  • Salt
  • Pepper
  • Paprika

*You can add chopped jalapeños but my kiddos don’t do spicy!

DIRECTIONS:

  1. Throw all of the ingredients into a bowl with some salt and pepper and that is it! Enjoy!
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3 Ingredient Oatmeal Breakfast Cookies

These healthy oatmeal breakfast cookies need just 3 ingredients and 12 minutes to whip up!

Made with peanut butter and oatmeal, it can be made with or without the banana and is the perfect quick and easy breakfast!

Eggless, vegan and gluten-free

Ingredients

* 2 cups gluten free rolled oats Can sub for quinoa flakes or buckwheat flakes
* 3 large overripe bananas, mashed
* 1/2 cup peanut butter can sub for any nut or seed butter
* 1/4 cup chocolate chips of choice Optional

Instructions

* Preheat the oven to 175C/350F. Line a large cookie sheet with parchment paper and set aside.
* In a large mixing bowl, add all ingredients and mix very well, until fully combined. If using chocolate chips, stir them in with a spatula.
* Lightly wet your hands and form 8 balls with the cookies. Place each ball on the lined mat, and press each ball into a cookie shape. Bake for 10-12 minutes, until slightly golden on the edges. Remove from the oven.
* Allow cooling on the mat for 10 minutes, before transferring to a wire rack to cool completely.

Nutrition

Serving: 1Cookie | Calories: 103kcal | Carbohydrates: 19g | Protein: 6.5g | Fat: 6g | Fiber: 6g | Sugar: 1g | Vitamin A: 1250IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.4mg