Lunch Menu #7

Photos and text by Lindsey Johnson for Design Mom.

When my oldest was little, I came up with different variations of what we called “roll-ups.” Basically it’s anything you can smear, stuff, layer and roll up in a tortilla. For some reason she just always loved roll-ups and would request them for every meal. For our Menu #7 in the Lunch Menu Series, I’m sharing one of my daughter’s very favorite roll-ups with you. Some lunch menus tend to be more like a second breakfast, and this is one of those menus. But it’s full of healthy proteins, whole grains, and fruit.

MENU #7
– Greek yogurt with blueberries and honey
– Granola (homemade or store bought)
– Energy Packed Roll-Up

TIPS
– To make the roll-up, start with your favorite kind of tortilla. Sometimes I use whole wheat, but they can be a little drier and more difficult to roll. I spread a thin layer of peanut butter across the entire surface. If your child’s school is nut free, you could easily substitute sunflower butter or even cream cheese. Next, I top with a light sprinkle of sunflower and chia seeds, unsweetened coconut flakes, and top with chopped dried fruit. For this particular roll-up I used dried figs and a large Medjool date, but I have also used raisins, cranberries, cherries, apricots and mangoes. Tightly roll everything up and let it sit for a few minutes and cut into pieces. Easy peasy!

– I’ve used a Weck jar here for the yogurt, but any kind of jar or plastic container will do. I just wanted to use something more bowl-like for easier eating. They are better for older children who can manage opening and closing them and keeping track of all the parts. (I know, I know, I know. But they are so cute!)

-Pack the granola separately and let your child add it right before eating so it stays crunchy.

SOURCES
– Weck jar from Williams-Sonoma
– Small jar from Ball
– Lunch box, Kullar from IKEA (only available in-store in the US)
– Spoon from IKEA
– White cloth napkin, similar here