Julianna Strickland


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how to make a bento box lunch


I don’t have kids yet, but I like to think I’m qualified to offer advice on them because 1) I have spent a bajillion hours babysitting and 2) I like a lot of the same things kids like.  So when I say, “hey do this for your kid,” I’m also suggesting things that I already do for myself.  And lunch is included in that suggestion, and not just regular lunch, but really fun lunch.


There are two basic ways to make lunch fun.  One is to pack a bag of candy and treats and your kids will be thrilled and then they’ll have a sugar high and feel awful after they eat everything.  The other is to make it look cool, and you can get away with putting a lot of healthy, fresh food in there when it’s aesthetically pleasing.  That’s where this bento box comes in.  It’s stainless steel, dishwasher safe, and eco friendly (no more plastic baggies!).  Plus it’s just really neat, and it keeps the food items you pack separated which anyone with a five year old brain like me knows is important.


Now, what to put in?  My rule of thumb is variety.  Something sweet, something salty, something fresh, something crunchy, something soft, etc.  Mix it up every day if you can (Our bodies like this too!  It’s been proven that we’re healthier with a wide range of foods in our diets.) and your kids will be excited to open their lunchboxes and see the delightful array of foods in there.


Let’s make a lunch!  Instead of a sandwich in here, I’m going to make it more playful by spreading almond butter & organic jelly on a tortilla, folding it in half, and cutting this into triangles.  


Next, we know that kids like to dip things.  It’s a foolproof way to get them to eat more veggies.  I’m making a batch of my fav greek yogurt ranch dressing to have all week, and I’ll put a little in this lunch to pair with carrot and celery sticks (see the bottom of this post for the recipe).


Add something crunchy!  I like veggie chips because they have that great salty crunch but they’re still fortified with vitamin-rich vegetables.


And then we finish with something sweet.  I’m using fruit (I like to add what we currently have in the fridge, today it’s organic pineapple and strawberries) and then a few yogurt pretzels for dessert.


Tuck in a cloth napkin and fork to keep the lunch 100% eco friendly (and fancy, I love eating with cloth napkins), and your little one is ready for a great, nutritious day at school.


Greek Yogurt Ranch Dressing Recipe:

  • 1 cup full fat Greek yogurt (plain)

  • 3 tablespoons olive oil

  • 1 garlic clove

  • 1 tablespoon fresh dill

  • 1 tablespoon apple cider vinegar

  • 1 pinch of salt

Combine all ingredients in a mini food processor or blender and store in an airtight container in the fridge.


Note: This piece was sponsored by Genexa, but all views, opinions, and ideas are mine.