Pack school lunches your kids are sure to love!

Gone are the days of soggy sandwiches and squished grapes. Try out these recipes for the most popular lunch in the school cafeteria! Screen Shot 2015-08-17 at 4.16.13 PM

Healthy Baked Sweet Potato Chips

-1 large sweet potatoes, peeled -Non-fat Olive Oil Cooking Spray -1/8 tsp Kosher salt, or to taste

Directions: Preheat oven to 400ºF. Spray 2 baking sheets with cooking spray. Thinly slice potatoes in a food processor or by hand; they should be no more than 1/8-inch thick. The thinner the better. Arrange slices on baking sheets so they don’t overlap. Spray with a bit more oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve. Recipe makes 4 servings. *TIP: If leftover chips become soggy, put them back in a hot oven for a few minutes to crisp them up.

Recipe and photo courtesy of laaloosh.com

Watermelon Fruit Leather

Easy homemade watermelon fruit leather. Just two ingredients! A great snack or addition to school lunches. -8C watermelon, cubed -2/3C granulated sugar

Directions: Line two baking sheets with silicone baking sheets or parchment paper. Preheat oven to 170F°. Puree watermelon, draining through cheese cloth, set over a mesh strainer. Drain almost all of the liquid, reserving for another use. Combine watermelon solids with sugar, discarding any seeds. Blend again if needed to ensure a smooth mixture. Divide watermelon mixture between pans, spreading into an even layer, roughly 1/8-inch thick. Bake for 3 hours or until no longer wet, but still slightly tacky. Rotate pans 180° and swap levels each hour until they are done. Transfer fruit leather to a cutting board, cut into desired sizes. Store on parchment paper in an airtight container.

Recipe and photo courtesy of bakedbyrachel.com

PB and Fruit Protein Balls

Prep time: 15 minutes Cook time: 0 minutes Yield: 15 servings Serving size: 1 - 1 inch ball1 cup dried fruit (I used dates - seeds removed and pulsed in food processor) -½ cup natural peanut butter -1 cup large flake oats (not instant) -¼ cup ground flax -2 scoops vanilla protein powder -1 tsp pure vanilla extract -3 Tbsp unsweetened vanilla almondmilk

Directions: Place all ingredients in a large bowl. Mix until combined. I like to use my hands and knead the mixture into a big ball. If mixture is a little dry, slowly add a little more almond milk, about 1 tsp at a time. You do not want the mixture too wet. With clean hands, pull apart about 1 Tbsp full and start forming 1-inch balls. Place balls on a baking sheet lined with parchment paper. Place and store prepared balls in the fridge or transfer to a freezer safe container.

Recipe and photo courtesy of skinnymom.com

 

Annie McLeod