When kids are given healthy choices and permitted to participate in the planning (and preparing) of their school lunches, it’s likely they will select foods that will make everyone happy. Containers that come with built-in, leak-proof ice lids make it easier than ever to take a variety of good-for-you foods to school, including salads. In addition, it’s always a good idea to keep a variety of fresh fruit on hand, such as apples, grapes and bananas, for taking to school, and should you find yourself with a surplus of over-ripe bananas, they won’t go to waste if used to make a quick bread. Not only are quick breads excellent as part of a school lunch meal or for a snack, but they also make good eating for breakfast. Quick breads are exceptionally easy to make and even novice bakers can expect impressive results. Made without yeast, quick breads achieve their rise from the leveling agents they contain – such as baking soda or baking powder, which begin to work from the moment they come into contact with the liquids in your recipe. In the case of “double acting” baking powder, an additional rise occurs when the batter is placed in a preheated oven. School’s starting in many areas around the country for our kids. Let’s send them off with some new and great things – including a healthy lunch from home.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.