Recipes for a Healthier School Lunch

Note: This recipe will make more chia-seed jam than you need for four sandwiches. Make ahead of time (at least two hours ahead of serving) and store the extra in the fridge for up to a week.

1. Place the raspberries in a small pot over medium-high heat. Bring to a boil, stirring with a wooden spoon to keep the berries from sticking to the pot. Once the berries are bubbling, add the maple syrup and ginger. Continue to cook, stirring the jam to encourage it to break down, for about 30 seconds.
2. Remove the pot from the heat and stir in the chia seeds. Let cool, then transfer to a jar and refrigerate until jelled, about two hours.
3. Toast the bread, then spread four of the slices with 3 tablespoons apiece of nut butter.
4. Sprinkle a tablespoon of walnuts over the nut butter, then dollop 3 tablespoons of the chia jam over the nuts.
5. Peel and slice the bananas, then distribute banana slices over the chia jam, and top with another slice of toast.
6. Serve immediately, or store wrapped in wax paper or in a glass container to enjoy for lunch.

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In a mixing bowl, combine all ingredients thoroughly with your hands.
3. Form into 12 meatballs, and place on baking sheet. Roast for about 20 to 25 minutes until cooked through and the internal temperature reaches 165 degrees F.
4. Serve with tomato dipping sauce.

1. Bring a large pot of water to a rolling boil. Once boiling, use a slotted spoon to carefully lower the eggs into the boiling water.
2. Allow the eggs to boil for 30 seconds, then reduce the heat to a low simmer, cover, and cook to desired doneness: 6 minutes for a runny yolk, 8 minutes for a jammy yolk, and 13 minutes for a hard yolk.
3. While the eggs are cooking, prepare an ice bath. Fill a large bowl or a clean sink with enough cold water and ice to fully submerge all of your eggs.
4. Remove the eggs from the water with a slotted spoon and submerge them in the ice bath for at least 15 minutes to cool completely. Refrigerate and store in the shell.
5. Enjoy within a week and peel just before eating by gently cracking the shell on a solid surface until the egg has a small web of cracks around the entire surface. Peel under running water, starting at the large base of the egg.

Visit “How to Boil an Egg” for more tips on how to boil the perfect egg.

1. Get creative and experiment with different combinations of fruit and cheese.
2. Alternate your favorite fruits and cheese on wooden skewers.

1. In food processor, add the dates, almond butter, flaxseed meal, chia seeds, oats, protein powder, and vanilla. “Chop” until combined.
2. Add the oat milk in one tablespoon at at a time until the mixture becomes sticky.
3. Transfer the mixture from the food processor to a small bowl and fold in the sprinkles.
4. Roll into 1.5-inch balls. Store in the refrigerator for up to four days.

1. Blend the jelly half ingredients together and set aside.
2. Blend the peanut butter half ingredients together and set aside.
3. Form the jelly and peanut butter mixtures into hemispheres using a rounded spoon or spring-loaded scooper.
4. Match a peanut butter hemisphere to a jelly hemisphere by pulling the jelly sides up to the peanut butter sides until they form one delicious bite.

1. Stir together the oats, nut milk, and protein powder in a 16-ounce jar with a lid.
2. Place the lid on the jar and shake thoroughly. Put in the refrigerator overnight (or at least 8 hours).
3. Prior to serving, add the peanut butter and strawberries and stir.

• Preheat oven to 200 degrees F.
• Line two baking sheets with parchment paper (optional) and set aside.
• Wash apples and remove the core, stem, and seeds with an apple corer, small cookie cutter, or paring knife.
• Set a mandoline to slice apples into 1/8-inch-thick rounds. ­Arrange apples in a single layer on baking sheets, making sure slices don’t overlap.
• Sprinkle with cinnamon.
• Bake for one hour. Flip each apple chip over and bake an additional one to one-and-a-half hours, until apples begin to brown and start to curl at the edges. Different apple varieties will produce slightly darker colors, so test your apple chips to determine when they’re ready to eat.
• Baked apple chips transport well for lunches, hikes, and on-the-go snacks; store in an airtight container at room temperature for up to one week.

1. Preheat the oven to 375 degrees F. Grease a muffin tin with cooking spray.
2. Combine the flaxseeds and water in small bowl and let sit for five minutes.
3. Meanwhile, combine the bananas, almond butter, sea salt, baking soda, vanilla extract, and stevia (if desired) in medium bowl and stir to combine. Fold in the flaxseed mixture and raspberries.
4. Fill each muffin cup until it’s halfway full.
5. Bake for about 13 to 15 minutes, until the edges are brown.
6. Let cool for 10 minutes.
7. Store in an airtight container for up to one week.

1. Whisk all ingredients together in a small bowl.
2. Adjust the seasoning according to your taste, and have fun experimenting with different herb combinations.
3. Keeps in the refrigerator for one week.