As September rolls around, the back-to-school and post-vacation routine really starts to rev up. That means a growing demand for quick lunches that can be taken on the run, like the five ideas here.
Chef and registered dietitian Brenda Wattles works with a number of districts to elevate school lunch. With a mix of edamame, brown rice, chickpeas, vegetables and a kid-friendly Asian-style peanut sauce, this plant-based bowl was a winner with both students and foodservice directors.
Wraps are a convenient way to enclose slightly saucy ingredients in a portable grab-and-go option. Chartwells manages foodservice at a number of schools and colleges, and this shredded pork wrap with broccoli-pear slaw has become a student favorite.
Cookbook author and culinary instructor Ellie Krieger created this recipe for Sodexo’s Mindful Eating collection. Mindful by Sodexo promotes wellness and sustainability through healthy eating, sourcing and living.
Photo courtesy of North American Olive Oil Association
Panko Chicken Fingers with Broccoli Trees and Healthy Ranch Sauce
A chicken-fingers plate gets a healthy twist from a ranch-style dip made with a yogurt base and roasting broccoli florets to serve on the side in place of the usual fries.
This plant-forward sandwich is so named for its abundance of ingredients. The whole-grain bread, tahini dressing, hummus, avocados and thick-cut fresh vegetables add up to a sandwich that would satisfy vegetarians and meat eaters alike.
