My Kid’s Ultimate Lunchbox with Lindsay Olives

This photo was actually from

Keep it simple.

Remember, your child probably only has 15-20 minutes to actually eat so I say keep it simple. My kids like easy finger foods or things they can easily pop into their mouths. Have the fruits and veggies already sliced. And for you, Mom or Dad: prep the lunches the night before. Everything is ready and easier to pack up in the morning.

Or, sometimes when I need to pack a lunch at the last minute, I just pack all of her favorite things. Easy peasy. Yes, my Madeline loves everything you see here. She pops those olives and grape tomatoes into her mouth like they are candy.

Keep it healthy and colorful.

The way our kids are learning to eat now is shaping them into how they will eat as adults. Let’s teach them by example. Eat healthy. Pack healthy. Now, of course, if given the option of a cookie or a carrot, my kids will go for the cookie. But I’ve always given them raw veggies to snack on so they eat those as well too.

Kids love eating the colors of the rainbow. Keep the skin on those apples. Pack some raw veggies. Keep it colorful. You’d be surprised how your child’s eyes will light up in excitement.

Personalize it.

So, I said leave the complex animal shaped sandwiches for birthday parties or special occasions. .  but I, personally, am all for leaving stickers or writing little notes or cards and packing those in the lunchbox as well. Just a note to say “Hi” or “I love you.” It really brightens their day. And it gets even better when they are old enough and can actually read!

Bento Box it.

I really think kids love food more when it’s organized. My kids love food and food containers that have compartments. That’s why I love these

I hope some of these tips and ideas work for you and if not, and if you actually prefer your child to get a HOT meal from the school cafeteria. . that is, if you can trust your child to make wise choices in the lunch line, buying lunch is a great option too!

Especially if you stayed up too late that one time- ok, maybe 3 or 4 times, catching up on episodes of Downton Abbey.  Just sayin’. If you are able and have the time, I highly recommend you visiting your child at school during lunch time. You can check out the salad bar, see what kinds of foods they are serving and – I think most elementary schools try to have volunteers there to help the kids make smarter choices and encourage the fruits and veggies; at least this is what my daughter’s school told me- and you can see what the set-up is like.

Here’s to a great school year + great, healthy lunches!

I’m no olive connoisseur but these

Print Recipe

Arugula Pesto

If you need a nut-free option, simply omit the pine nuts and walnuts. Will still taste great. (I don't add pepper when making pesto for my kids.)

Course: Main

Author: Hip Foodie Mom

Ingredients

• 2 cups packed fresh baby arugula I love Organic Girl
• 1 cup packed fresh basil leaves
• 2 cloves garlic
• ¼ cup pine nuts + walnuts I like to do a blend
• 1-1½ cups good quality extra-virgin olive oil
• ½ – 1 cup freshly grated or chunks of Parmigiano-Reggiano
• Kosher salt to taste

Instructions

• Combine the arugula, basil, garlic, and nuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil (I used about a cup) into the bowl through the feed tube and process until the pesto is thoroughly combined. Add the Parmigiano-Reggiano and pulse until well combined. Season with salt and enjoy!

Print Recipe

Phoebe's Pesto Pasta Salad

Again, for a nut-free option, simply omit the pine nuts.

Prep Time17 minutes mins

Cook Time8 minutes mins

Total Time25 minutes mins

Course: Main

Servings: 6

Author: Hip Foodie Mom

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Ingredients

• ½ lb Rotini pasta
• 2 medium cucumbers; peeled and chopped
• ½ red bell pepper; chopped
• ½ yellow bell pepper; chopped
• ½ orange bell pepper; chopped
• 1/2 cup grape or cherry tomatoes
• 1 stalk celery; chopped
• ½ cup black olives; chopped
• ½ cup green olives; chopped
• 1-2 cups pesto recipe above; mix in amount to your liking + more if desired
• 1/4 cup pine nuts
• fresh arugula to plate
• very light drizzle of extra virgin olive oil optional

Instructions

• Cook pasta according to package instructions and cook to al dente. Rinse and allow to cool slightly.
• In a large mixing bowl, mix together the cooled pasta with all of the chopped veggies. Mix in the pesto until everything is well coated, sprinkle on the pine nuts and mix again gently. Serve on a bed of fresh baby arugula. Hit with a very light dash of extra virgin olive oil if desired. Enjoy!

Disclosure: I was compensated for this post but, as always, all opinions expressed here are 100% my own.