with Amy Urquhart
I’m Amy and I’ve spent the last three years trying to strike that perfect balance between being a wife, mom and professional career woman. I’ve decided that I’ll never perfect the art of “having it all”, but this blog is a chronicle of my attempts to continue to do so. I’m a blogger (my personal blog about Canadian home life is Hearts into Home), gardener, college instructor, wife to Graham and mom to Nate. If you’re also a working mom who finds there just aren’t enough hours in the day, I hope you’ll enjoy this column!
Read her blog at Hearts into Home.
“What do you want in your lunchbox, Sweetie?” I asked my preschooler the other day. And, without even looking up from the picture she was coloring, she answered, “Something not boring.”
My lunch box dance is complicated by the fact that three of my five kids can’t eat gluten, and one of those three can’t have any dairy, either. So, for them, nothing involving wheat in any way, shape, or form. No pasta salads (rice pasta can be nasty if it’s not piping hot). No traditional sandwiches (gluten-free bread makes great toast, but crumbles into pasty bits after spending a few hours wrapped in plastic and stuck in a cubby or locker). And my youngest two kids’ preschool/daycare is a nut-free zone.
Here are five “main courses” that work for us. And by “work for us,” I mean that I can whip it together easily, often in advance, and they’ll actually eat it.
1.) Chicken salad. I’d get a family-size pack of bone-in chicken breasts on sale, roast them all at the same time, use some for dinner, and then chop up the leftovers and add whatever was in the crisper, with a little mayo or even salad dressing to hold it all together. (Favorite combination: chicken, diced apples, dried cranberries, minced sweet pickles, and chopped celery.)
2.) Chips n dips. Tortilla chips (the little round ones are sturdiest) with small containers of salsa, sour cream, guacamole, and refried beans. The guacamole was not so much of a hit though, surprisingly, the beans were. Who knew?
3.) Roll ups. Corn torillas don’t hold up well in a lunch box — they delaminate and go all crumbly — so I wrapped sticks of string cheese with slices of ham, turkey, and/or salami and called it good. (My non-dairy eating boy got salami spread with soy creamcheese and rolled up into little logs).
4.) Crackers stackers. A pile of crackers, a heap of cheese squares, and a bunch of little rounds of ham. You get bonus points for putting it into a divided plastic container and pretending you bought it at the grocery store. Variation: Cut everything into large sticks and sub pretzel rods for the crackers; for some reason, food is more delicious if you can wave it around like a baton before consuming it. Apparently.
5.) BBQ steak non-sandwiches. Leftover steak from dinner, cut into small, thin slices, and tossed with bottled BBQ sauce. Super easy. If only we ate steak more often!
Add a drink, something crunchy, something snacky, fruit, and a treat, et voila — lunch is ready to go.
And now I’m throwing the lunch box open to all of you. Busy chefs and non-chefs alike, please share your secrets. What do you pack in your kids’ lunch boxes?
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