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    Three Healthy School Lunches

    Proper nutrition is important for helping your children do their best at school...but no lunch, no matter how nutritious, is going to fuel them properly if they won’t eat it.

    To avoid having your kids ditch what you give them in favor of whatever’s in the vending machine, try these healthy—but tasty—lunch ideas.

    South Asian Style Wraps


    4 whole-wheat tortillas

    4 large lettuce leaves, washed and dried

    3/4 cup very thin strips of peeled, seeded cucumber

    3/4 lb grilled skinless, boneless chicken breast, cut into thin strips

    1/4 cup fresh baby spinach leaves, stems removed

    1 mango, peeled, cut into thin strips (optional)

    Salt and pepper

    Dipping Sauce:

    1 tbsp curry powder, or to taste

    3/4 cup fat-free plain yogurt

    3/4 cup fat-free mayonnaise

    1. Mix sauce ingredients together in small bowl before making the wraps to allow the flavors to meld.
    2. Make wraps one at a time: Place lettuce leaf on tortilla and add 1/4 of remaining ingredients in order listed. Spread thin layer of dipping sauce along edges that will be exposed once wrap is rolled. Roll tortilla, pressing edges so that the sauce will help seal the wrap. Add salt and pepper to taste.

      Yield: 4 wraps

      Source: American Institute for Cancer Research

      Classic Hummus

      1 15.5-oz can of chickpeas

      1 lemon

      1 garlic clove

      1/2 cup tahini

      1/4 tsp cumin (optional)

      3/4 tsp salt

      Pinch fresh black pepper

      3 tbsp olive oil

      1. Drain and rinse the can of chickpeas, juice the lemon and smash the garlic clove to remove the skin.
      2. In a food processor, blend the chickpeas, lemon juice, garlic, tahini, cumin (if using), salt and pepper for 1 minute or until smooth.
      3. Slowly drizzle in olive oil until well blended. If your hummus looks a little clumpy, add a tablespoon of water at a time until you reach the right consistency.
      4. Serve this classic hummus with warm pita, pita chips, carrots or sugar snap peas, or spread it on a wrap or sandwich.

      Carrot Spread

      6 medium carrots, thinly sliced

      1/2 small garlic clove, chopped

      1/4 tsp ground cumin

      1/4 tsp finely grated,

      peeled fresh ginger

      1/8 tsp ground cinnamon

      1–2 tbsp tahini, almond

      butter or cashew butter

      2 tsp fresh lemon juice

      Salt and ground pepper, to taste

      Optional: pinch of cayenne

      pepper or dash of hot sauce

      1. Set a steamer basket in a saucepan with 2 inches simmering water. Add carrots; cover and steam until tender, about 12 minutes. Or simply boil carrots in a small amount of water and drain when done.
      2. Transfer cooked carrots to a food processor, along with remaining ingredients. Process until smooth, about 1 minute, adding up to 2 tbsp water, if necessary. Adjust seasonings as desired.
      3. Serve with pita chips or whole-wheat bread cut into fun shapes.

      Yield: about 1.5 cups

      Source: Roots: The Complete Guide To The Underground Superfood (Sterling) by Stephanie Pedersen

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      **These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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