MAKING SCHOOL LUNCHES AGAIN
Finding that balance of good quality nutritious food and 'junk' is tricky.
Go into any classroom and you will see a variety of lunches - from one extreme (junky): lunchables and a pop
To the other extreme (hippy-dippy): a free range hard boiled egg in the shape of a hello kitty on a bed of organic kale.
We try to meet in the middle.
I have a little fun with the extremes in this video - from 'would your grandparents recognize the food' to POGOs!
I really think you can't go wrong with my strategy: A foundation heavy on the fruits and vegetables. A sprinkling of things considered unhealthy, processed, sugared, nitrate-ized....this strategy works well, even on that day when you say, 'we need to do groceries'. You can use what you have. That's what I do in this video:
We all have time constraints, energy limits, budgets, picky eaters...it's the classic economics question - marginal gain per unit of energy put into a task.
How much time and effort do you need to put into a lunch to make it just healthy, tasty, and cheap enough?
Hopefully this last video will inspire you to do the least amount possible...with the most reward. AKA - easy to make lunches that are tasty and healthy:
MORE LUNCH IDEAS FROM THIS BLOG
A PLAYLIST OF THE BEST SCHOOL LUNCH YOUTUBERS I HAVE FOUND
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