Healthy breakfast and lunch ideas
The kids will be back in school soon, so we’re working with Village Health Clubs nutritionist Jamie Miller to come up with healthy breakfast and lunch ideas.
Waffle breakfast sandwich
Savory
- 2 whole grain waffles
- 1 slice Canadian bacon
- 1-2 eggs, fried eggs, scrambled eggs, or boiled eggs
- 1 slice 2% cheese
sweet
- 2 whole grain waffles
- 1 1/2 tbsp nut butter
- ¼ cup sliced fruit (banana, berry, peach, grape)
- Sprinkle with cinnamon
English muffin pizza
- 1 whole grain English muffin, split in half
- 1 tablespoon marinara sauce
- 2 tablespoons of finely chopped 2% cheese
- 2 tablespoons of produce (chopped broccoli, peppers, chopped spinach, black olives, mushrooms, pineapple, etc.)
- 1 tablespoon of sliced ham, turkey, or chopped chicken
Preheat the oven to 425F. Half of the English muffin is topped with sauce, desired toppings and cheese. Bake for 8-10 minutes or until the cheese melts and toast the English muffins a little. To proceed, freeze in a single layer and then place in Tupperware or a plastic bag. Warm it in the toaster oven or thaw it in the fridge overnight and enjoy.
Nutrition (per recipe): 230 calories, 4g fat, 32g carbohydrates, 10g protein
Yogurt lunch dip
- 1 container (8 ounces) fat-free Greek yogurt
- 1/2 packet dry lunch mix (or 3/4 teaspoon garlic powder)
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry dill
- 1/4 teaspoon salt
Combine the dip mix with Greek yogurt and stir the serve with the vegetable platter.
Peanut butter yogurt dip
- 6 oz low sugar vanilla yogurt (Danone Triple Zero or Sigis)
- 1 tablespoon nut butter
- Selected produce (slices apples, berries, grapes, celery, etc.)
Stir the peanut butter and yogurt together until smooth. Slice the selected fruit and scoop the yogurt with that fruit.
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