Ages 6-12 Recipe

Prepare the sandwich

Lay 4 slices of whole wheat bread flat on a clean surface. Spread about 2 tablespoons (roughly 0.5 oz) of peanut butter evenly over each slice. On two of the slices, spread about 1 tablespoon of strawberry jam each. Place the jam-covered slices on top of the peanut butter-covered slices to form 2 sandwiches. Press gently, then trim crusts if desired and cut each sandwich into 4 fun shapes or halves for easy-eating.

Prep fruits and veggies

Wash grapes and pat dry. Core and slice the apple into thin wedges; toss the apple wedges in a small bowl with a squeeze of lemon (optional) to prevent browning. Peel and cut carrots into sticks about 3 inches long. Place grapes, apple slices, and carrot sticks into separate small airtight containers or compartment of a lunchbox.

Assemble yogurt parfait

Spoon plain yogurt into a small leakproof container. Layer with 2 tablespoons of granola on top or keep granola in a separate small container to keep it crunchy. If using, sprinkle mini chocolate chips or seeds on top right before eating.

Pack cheese & crackers

Place cheddar slices or cubes into a small container. Add mini whole-grain crackers into a separate compartment or small bag so they stay crisp. If including hummus, add 2–3 tablespoons into a small dip container for carrots or crackers.

Final pack

Arrange the sandwich pieces, fruit container, veggie container, yogurt parfait, cheese, crackers, and any extras into a lunchbox. Include an ice pack if food will be stored for several hours. Add a water bottle and a small napkin or wet wipe.

If using seeds, sprinkle 1–2 teaspoons of sunflower or pumpkin seeds into the yogurt or onto apple slices just before eating. If using mini chocolate chips, keep them separate and sprinkle on top of the yogurt or granola at mealtime so they don’t melt.