This week, I prepared the final batch of summer camp lunches for my kiddos.
It’s hard to believe we’ve already finished the camp season and that school will restart in only a few weeks.
My kids are homeschooled, so I don’t usually think too much about packing lunches. We tend to make lunch fresh or utilize leftovers during our schooldays.
However, when I signed my kids up for three days of camp several weeks this summer, I faced the challenge of finding (mostly) plant-based lunch options that could:
a) Be packed several days in advance
b) Actually be eaten by my children
c) Customized somewhat to accommodate each child’s preferences
I knew it wouldn’t be realistic for me to pack lunches every single night or morning, but I’ve gotten pretty good at meal planning and preparation in the last few months.
Still, since the kids wouldn’t have access to a microwave or have a ton of time to eat necessarily, some of my normal go-to take-along meals wouldn’t be ideal for them.
I had some winners and some losers, but here’s a glimpse at a week in our life of camp lunches:
Monday: whole wheat hummus wraps, cucumbers and cantaloupe
Tuesday: leftover BBQ “chick’n” pizza with cantaloupe, pretzels, and baby carrots (or celery sticks)
Wednesday: peanut butter and honey sandwiches, baby carrots, raisins
Each day, the kids also bring a Larabar or other healthy premade option and an extra piece of fruit for snacking.
My basic formula for camp lunches is some kind of veggie, some kind of fruit, and a “main.” Other “mains” I used this summer included yogurt parfait cups, hummus/cracker/veggie crudite, chick’n sandwiches on burger buns, etc.
I try to stagger the meals so that the “sturdy” foods are eaten later in the week. I was low on fruit this week, but normally I would start with the more perishable fruits for the start of the week and then use hardier fruits like apples or mandarins later in the week.
I apply the same method to vegetables. More delicate veggies like cut peppers or cukes lead off and are followed by hardier veggies like baby carrots and celery.
Having good containers is key. I made the mistake of buying cheaper plastic Rubbermaid take-alongs (because I wanted the little dividers but didn’t want to pay a lot of money for the stainless steel or sturdy plastic bento-style boxes). These didn’t hold up well and were easily cracked, but my kids also lost a container or two along the way (don’t ask me how this even happens), so I was both frustrated and glad I opted for less expensive containers.
We’ll be doing camp again next year, I believe, so I’d love to hear other ideas you have for pre-packed healthy lunches and snacks! Realistic ideas are key for me though…I’m not making silly faces out of cut vegetables and fruits. I’m just not that crafty or committed.