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Eat Up

Bag the brown bag Your kids will love these creative lunches By Christine BorrmannPublished: August, 2009

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It seems like every kid’s favorite subject in school today is lunch, so why do they still come home with half-full lunch boxes and barely eaten sandwiches?     It’s that time of year again, and mornings seem shorter and shorter. So here are some fun and easy ideas to fix common lunch complaints. It’s time to bag the brown bag and start this year off fresh! > “A sandwich? Again?” Turkey, roast beef, ham, repeat. You can change up the meat, but a sandwich is still a sandwich. Try spicing up this staple by switching the bread with English muffins, pita bread, croissants or hamburger buns.     “Try a large flavored tortilla or a Mediterranean flatbread called ‘sangak,’ which can be found at most Persian markets,” recommends Chef Cathy Pavlos of Lucca Café.     Even a PB & J can get a makeover with raisins, dried cranberries, bananas or marshmallows. On other sandwiches, try cream cheese instead of mayonnaise to fend off soggy bread. Pavlos suggests a mix of cream cheese, hummus, pesto or sun-dried tomatoes to give sandwiches some healthy flavor.  > “My lunch was smashed when I got it! Gross!” Kids are visual people, and if it doesn’t look good, chances are they won’t eat it. Nowadays, lunch containers are becoming very popular. The Container Store offers thermal products, perfect for keeping food warm or cold. Kids love soups, chili, hot dogs and other leftovers for lunch. Laptoplunches.com also sells specialized bento boxes, with compartments perfect for keeping lunch fresh. > “I want to do it all by myself!” Mornings might be easier if kids packed their own lunches, but their meals could lack nutritional punch. Give them items to dip, such as fruit with yogurt, pita with soup, veggies with ranch dressing, or pretzels with peanut butter. Use lunch meats, cheese and crackers for make-your-own “lunchables.” > “If I don’t like it, I’ll trade it.” Diplomacy should be encouraged, but have them help with the grocery list to avoid unknowns. Don’t forget to include a treat, such as brownies made in mini-muffin pans. Top it off with a little note, and this lunch will have the other kids begging to trade. Christine Borrmann is an intern at OC Family magazine. ASK THE NUTRITIONIST Q: What are healthy snacks to give to kids after a game? A: Fruit is a great post-game snack for many reasons. Most contain vitamins, minerals, fiber, fluid and electrolytes. Watermelon, orange slices, bananas and grapes are easy to prepare, transport and eat. Other ways to help kids refuel include low-fat chocolate milk, yogurt, celery with peanut butter, whole-grain crackers, and tortilla chips with bean dip or hummus. Erin Silva, MS, RD Registered Dietitian The Fitness Camp, Irvine Have a question for Erin Silva? You're only one click away. JAMIE GWEN'S RECIPE OF THE MONTH •> Make summer last a little longer S’mores Ice Cream Pie By Chef Jamie Gwen During the summer months, I like to have homemade ice cream pies handy. When friends come for dinner, I just pull a pie out of the freezer, and minutes later, dessert is served. This pie is a tribute to the campfire memories so many of us hold close to our hearts, and it is loved by kids and adults alike.  Enjoy, and Happy Summer! > 16 whole graham crackers > 1 cup whole almonds, toasted > 3 tbs. granulated sugar > 1 stick (4 oz.) unsalted butter, melted > 1 quart of your favorite ice cream, softened > 8 oz. chocolate fudge sauce, warmed then cooled slightly > One 7-oz. jar marshmallow creme      > 2 cups miniature marshmallows Directions: Preheat the oven to 350°F. In a food processor, finely grind the graham crackers, toasted almonds and sugar. Add the melted butter and process the mixture until well combined. Press the graham cracker mixture onto the bottom and up the sides of a 9-inch deep pie pan. Bake the crust until edges are golden, about 12 minutes. Cool the crust completely.     Spread half of the softened ice cream in the crust. Top with half of the fudge sauce. Freeze until the sauce is just set, about 10 minutes. Repeat layering with the ice cream and then the sauce, then cover and freeze the pie at least four hours or overnight.     To serve, preheat the broiler to high. Place the pie on a baking sheet. Spread the marshmallow creme over the top of the pie. Top with miniature marshmallows in a single layer. Broil just until the marshmallows are golden brown, watching closely to avoid burning, about one minute. Cut and serve. Serves 8 to 10 Recipe courtesy of Chef Jamie Gwen, 2009 Jamie Gwen is a celebrity chef, certified sommelier and cookbook author. For delicious recipes and cooking tips, visit chefjamie.com.

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