Hello friends, and welcome to another round-up of healthy, vegan, eco-friendly school lunches! But before we jump in — on the last post I got quite a few questions about the quantity of food I was sending. Mostly along the lines of, “Does he really eat all that??” And the answer is yes, but not all for lunch.

Waits eats almost everything I send, but it’s all throughout the day. These “lunches” cover his morning snack (during recess) at school, as well as his actual sit-down lunch at school. I pick him up in the early afternoon, and we usually go through his lunch and see what he ate. After that I drop him off at his afternoon child care provider, and I usually send him with an additional snack to share with the other children. So he eats the rest of his un-eaten lunch in the afternoon, plus an additional little something, which he’s sharing with the other kiddos.

So yes, mostly it all gets eaten, but not all at one big meal. And now — onto the lunches!

• Organic strawberries and organic heirloom melon, both from our weekly CSA box. Sent in the trusty LunchBots Duo stainless steel container that we’ve been using for almost 5 years.
• Oven-baked french fries (leftover from the night before) in our super-cute “Aqua Elephant” Lunch Skins snack bag.
• Sandwich! Tofurkey and Follow Your Heart cheddar-style slices on whole wheat sourdough. Packed in our “Green Pear” Lunch Skins full-size sandwich bag. I’m really loving these reusable bags — they are durable, practical, and super easy to clean. I’m a big fan of stainless steel, but man these bags are awesome!
• Oat milk in his Klean Kanteen 12-ounce stainless steel sport top.

• Oat milk! I’ve said before that I feel bad using these little single-serving cartons, but man they come in handy for days like this one, when the dishes had piled up and the Klean Kanteen wasn’t so, ahem . . . Klean.
• Local organic CSA strawberries in the ECOlunchbox Eco Dipper.
• Magic Beans (recipe here) in the Steeltainer compact container. I love this bento even though I’m a bit torn on it. I prefer to be 100% plastic-free, but the snap down lid is so convenient!
• “Pizza bread” is one of Waits’s absolute favorite lunches. This one is topped with kalamata olives, cut to look like the Millennium Falcon, and sent in the Lunch Skins “Green Pear” sandwich bag.
• A Mama Chia chia squeeze pouch – another big favorite around here.

• Baguette mini sammies, with Tofurkey slices and Follow Your Heart cheddar. Held together with a toothpick, with a black olive on top. Served in our Steeltainer compact container.
• Snapea Crisps in the ECOlunchbox Eco Dipper. I love this little steel container – it’s the perfect lunch box size. And y’all know how much we loooove our Snapea Crisps around here!
• Kite Hill yogurt! This is a new product and I was so excited to try it. Vegan yogurts can be pretty hit-or-miss, but this new almond-based offering is rich and creamy, high in protein, and relatively low in gums/starches/thickeners. Waits loved it and I did too. It’s a bit pricier, which is a downside, but other than that I’d say this is my new favorite vegan yogurt.
• Organic strawberries and organic red bell peppers from our CSA box, in the LunchBots Duo stainless steel container.
• Oat milk in his Klean Kanteen 12-ounce stainless steel sport top.

• Oat milk in the ever-present Klean Kanteen 12-ounce stainless steel sport top.
• Two Tofurkey roll-ups and a handful of kalamata olives, in some old plastic tupperware of Jeremy’s. This day made me realize I needed a few much smaller steel containers.
• Herbed popcorn in the extra-large ECOlunchbox oval.
• Two slices of leftover pizza from a local vegan-friendly pizza parlor. This was a simple pie with vegan cheese and marinated tofu cubes. The two pieces were a tight fit, but they worked out quite nicely in the “Tangerine Orange” “Lunch Skins full-size sandwich bag“
• Chia pudding made the night before with oat milk, maple syrup, and frozen blueberries, left to gel up in the fridge over night, and sent in the ECOlunchbox Eco Dipper.

• Peanut butter filled pretzels in our Steeltainer compact container. These pretzels are the Trader Joe’s brand, not the healthiest thing, but they’re filling and he loves them. Plus peanut butter = protein which is so important for growing kiddos!
• Almond butter and sugar-free raspberry jam sandwich pocket on multigrain “power seed” bread. I used a cookie cutter to create the flower shape. Packed in the Lunch Skins “Green Pear” sandwich bag.
• Organic persian cucumber slices and organic CSA strawberries packed in the LunchBots Duo steel bento.
• Oat milk in his Klean Kanteen 12-ounce stainless steel sport top.

And that, my friends, is that! Another week of healthy, vegan, eco-friendly lunches. I have to say, I’m excited to see how the foods I’ll be packing will evolve through early fall, late fall, and into winter . . . then into spring, and summer again. So much of my lunch inspiration comes directly from our weekly CSA box, which means of course that the lunches will change with the seasons. A fun challenge for me, and one that I really look forward to sharing!

Until next time. ♥

//

This post contains affiliate links. If you like my blog and want to support what I do here, using my affiliate links is a great way to do that. But, if affiliate link squick you out, no problemo. Just use my word descriptions to locate the item of interest via a search engine of your choice. ♥

Be Sociable, Share!

• 

Tags: school lunch, vegan children

29 Comments »