It’s time to say goodbye to brown bags and boring lunches. That’s why we’ve partnered with Tracy Benjamin from Shutterbean to introduce a new kind of waste-free lunch that not only keeps your kiddos healthy but keeps our planet clean too.
Our lunch bags and storage containers are eco-friendly, durable, and reusable which help eliminate packaging and unnecessary waste. With over eight different sizes, you’ll be sure to find the perfect food containers to make sure your kiddos food stays fresh by the time they’re ready to enjoy.
Tracy keeps her little ones fueled all day long by mix and matching tasty treats with healthy staples, like Tortellini Pasta Salad with strawberries and carrots or a Veggie Bagel Sandwich with an apple and pretzels.
Does your kiddo have a serious sweet tooth? Tracy’s Cinnamon Sugar Tortilla Crisps are the perfect sweet treat that is guaranteed to hit the spot. They’re so delicious we recommend sneaking a few for yourself to enjoy before packing up – don’t worry we won’t tell!
It’s our mission to make sure you feel good sending off your little ones to take on the day. Shop all of our eco-friendly, non-toxic lunch bags and containers and say hello to a healthier, waste free lunch.
Check out all of Tracy’s healthy lunch recipes included in this blog post below:
Tortellini Pasta Salad
1 lb. fresh tortellini
1 cup halved cherry tomatoes
1 cup chopped red peppers
1 cup diced Persian cucumbers
3 string cheese sticks, cubed
2 tablespoons grated Parmesan cheese
½ cup Italian Dressing
Kosher salt & fresh cracked pepper
Cook the tortellini according to directions on package. Drain and rinse tortellini in cold water to cool. Transfer tortellini to a large bowl and stir in tomatoes, red peppers, cucumbers, string cheese, parmesan and Italian dressing until well combined. Season with salt and pepper to taste. Let chill in the fridge for at least two hours for the flavors to develop.
Veggie Bagel Sandwiches
makes 2 mini bagel sandwiches
for the veggie cream cheese
8 oz. whipped cream cheese
2 tablespoons diced red bell pepper
2 tablespoons shredded carrots
2 tablespoons diced red onion
½ teaspoon garlic powder
Kosher salt & fresh cracked pepper
In a medium bowl, stir red pepper, carrots, red onions and garlic powder into the cream cheese. Season with kosher salt & fresh cracked pepper to taste. Spread will last in the refrigerator in an airtight container for up to one week.
for the sandwiches
2 mini bagels, halved
3 tablespoons veggie cream cheese
8 thin cucumber slices
2 butter lettuce leaves
Spread about a tablespoon of the veggie cream cheese on the top of each sliced bagel half. Top with lettuce and cucumber slices and sandwich the bagel halves together.
Cinnamon Sugar Tortilla Crisps
2 flour tortillas, cut into triangles
1 tablespoon unsalted butter, melted
2 tablespoons sugar
1 teaspoon ground cinnamon
¼ teaspoons kosher salt
Preheat oven to 400 degrees F.
In a large bowl, toss cut tortillas with melted butter until well coated. In a small bowl, combine sugar, cinnamon and salt. Toss cinnamon sugar in with the tortillas and evenly coat. Place cinnamon sugar tortillas on a large rimmed baking sheet. Place in oven and bake until golden and crisp, about 10 to 15 minutes. Let cool. Crisps will last in an airtight container for up to one week.
Do you have any other healthy lunch ideas? Share in the comments below!
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