Let’s face it, most kids are picky eaters. This makes it hard to pack lunches they’ll actually eat. It’s a give and take, how do you get them to eat their lunch without packing junk food? There are a number of great tips you can use to help your picky eater enjoy lunch.
(WATCH: Mara Shapiro as she makes the perfect lunch for picky eaters.)
Tips to Help Your Kids Eat Their Lunches
Get your kids involved in the process. Have them make a list of five things they want in their lunches over the next month, then create a lunch calendar which includes these things. Your kids will be more likely to eat what they’ve chosen themselves. Another great way to get them involved is to have them make their own lunches — they wont be able to complain if they’re the chef.
Some kids aren’t a big fan of lunch to begin with. These can be the most difficult. In this instance it may be best to pack a bunch of snacks instead of an entire lunch. This way they can eat when they’re hungry and don’t have to sit down and eat a whole meal.
About 25 minutes
2 cups (500 mL) all-purpose flour
¼ cup (50 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) each salt and dried basil
½ tsp (2 mL) baking soda
1 cup (250 mL) tiny cubes old orange cheddar
1 cup (250 mL) plain yogurt
¼ cup (50 mL) butter, melted
¼ cup (50 mL) pizza sauce
½ cup (125 mL) shredded mozzarella
1. Preheat oven to 400 F (200 C). Line 12 muffin cups with paper liners. In a large bowl, whisk together flour, sugar, baking powder, salt, basil and baking soda until combined. Stir in cheddar cubes.
2. In a medium bowl, whisk together yogurt, eggs and butter until smooth. Stir into flour mixture just until well combined and no dry spots remain; stir in sweet pepper (batter will be very thick). Spoon batter into muffin cups, dividing evenly. Spoon 1 tsp (5 mL) pizza sauce on top of each muffin; sprinkle each with shredded mozzarella.
3. Bake about 20 minutes, until golden and a toothpick inserted in centre of one of middle muffins comes out clean. Let muffins cool in pan at least 5 minutes before removing, then let cool completely on a wire rack. (Freeze muffins in an airtight container for up to 1 month; defrost at room temperature.)
Nutrients Per Serving
216 calories, 10.4 g fat, 178 mg calcium, 485 mg sodium, 22.6 g carbohydrates, 8 g protein, 0.7 g fibre; good source of folate and calcium.
Recipe originally from Canadian Family.
Look for more Cooking with Mara episodes coming soon!
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What are some of your tips for getting your kids to eat lunch? Share your thoughts and stories in the Comments section below.