Solutions to the School Lunch Box Dilemma, Plus Bonus Banana Muffin Recipe

When my first child started school just two days a week he begged to have a vegemite and cheese sandwich everyday. That was great, until the next year when he decided he didn't like vegemite and cheese after all. That's when the dreaded lunch box struggles began in my house.

In one of the best parenting books ever, Secrets of Feeding a Healthy Family, Ellyn Satter makes a strong case for sticking with the standard 'division of responsibility' even for lunch boxes. That is, you (the parent) decide what and when they can eat. They (the children) decide whether and how much they eat.

The problem is my son has never been terribly interested in food and would generally rather play than eat - and since eating lunch at school takes up what would otherwise be play time, I'm already behind in the battle. Yet I know that he will get more out of his afternoon of school - and be less grumpy when he gets home - if he eats something at lunch time.

My solution is in three parts. First, for morning tea I bake about every three weeks or so, using my tasty yet substantial banana bread recipe, and the banana muffin recipe below. Both of these can be frozen in portions - for the muffins I use muffin cases and freeze them in a flat plastic container that holds 12, for the banana bread I put grease proof paper between the slices. These I then pop straight in the lunchbox still frozen, and they are perfect by morning tea time. The great thing about these recipes is there are so many simple variations, from adding a finely chopped apple in place of one banana, plus a teaspoon of cinnamon or mixed spice, to adding half a cup of raisins or chopped nuts. But at the same time, my kids know they are going to get one of these for morning tea every time - so there's no need for discussion or indecision.

The second part of my solution is to have a lunch box routine, with some limited variations. Kids like routines, and again, it seems to help that they know what to expect, and that there's no point in discussing it. We now have three preferred lunches that we use over and over for Wednesday, Thursday & Friday, that tie in with leftovers from regular meals my kids like. Now, the routine doesn't stay exactly the same through the seasons, but as long as he knows there'll be some of his favorite choices later in the week (sausage sandwiches made from left over organic lamb sausages one day and pesto pasta another day for instance) my son can tolerate cheese and vegemite occasionally, or a simple can of tuna.

The third part of my solution is actually not about lunch. It is about the afternoon. I know that my son will sometimes not finish his lunch, even when it's something he loves, because he gets distracted and wants to play, so I make sure I have a snack to feed the kids the moment they are in place in the car. This can be as simple as a banana or an apple each, and doesn't constitute their entire afternoon snack, but it does help iron out any plunging afternoon blood sugar issues.

I have two kids in school now, and I have been using these solutions since the second one started. So far, it seems to be working reasonably well and both kids are eating their lunch most days.

Banana Muffin Recipe

Heat oven to 180C (350F)

Grease 2x12 cup muffin trays, or fill with muffin cases

Mix together thoroughly:

2 eggs

1 cup (250ml) milk

1/2 cup (125ml) healthy cooking oil like macadamia nut or light olive oil, or melted butter

1/4-1/2 cup caster sugar (super fine, or bakers sugar)

2 mashed bananas

Add:

1 cup plain wheat flour

3/4 cup whole wheat flour

4 tsp baking powder

Mix gently until all the flour is just combined.

Pour into muffin cups and bake for 18-20 minutes. Muffins are cooked when they spring back from a light touch. Leave to cool for 2 minutes in the tray, then cool on a wire rack.

Serve warm or cool, or freeze as soon as cooled.

Variations:

Add 1/2 cup sultanas/raisins or chopped walnuts/pecans (not if your kid's school is nut free)

Add zest of 1/2 lemon Add 1 tsp cinnamon

or

Substitute 1 finely chopped apple (skin on) for one banana, plus add 1-2 tsp cinnamon or mixed spice

Source: http://ezinearticles.com/6265904

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