5 Kid-Approved Lunches without folic acid 🌿

Ingredients 🛒

• 🥚 6 large pastured eggs
• 🥬 1 cup fresh spinach, chopped
• 🫑 ½ red bell pepper, finely diced
• 🧀 ¼ cup shredded cheddar or raw cheese
• 🧂 Pinch of sea salt & black pepper
• 💧 1 tsp avocado oil or ghee (for the tin)

How to Make 👩‍🍳

1. Ask a grown-up to preheat the oven to 350°F. Lightly oil a 6-cup muffin tin.
2. Crack the eggs into a bowl, whisk with salt & pepper, then stir in the spinach, peppers, and cheese.
3. Pour the eggy mixture into the 6 cups — fill 'em up!
4. Bake 18–20 min until puffed and set. Cool, refrigerate, and pack 2 in your lunchbox with some fruit. 🍎

Ingredients 🛒

• 🦃 4 oz sliced pastured turkey
• 🥓 4 slices sugar-free pastured bacon, cooked crisp
• 🌯 2 whole wheat tortillas — always unfortified & unenriched (see the note below ⬇)
• 🥣 2 tbsp homemade ranch (see below)
• 🌱 ½ cup mixed microgreens (broccoli, kale & alfalfa sprouts)
• 🥕 1 tbsp grated carrot for crunch

How to Make 👩‍🍳

1. Warm the tortillas for 10 seconds so they roll without cracking.
2. Whisk up the ranch: 3 tbsp full-fat yogurt, 1 tsp lemon, pinch of dill, garlic powder & sea salt.
3. Spread a dollop of ranch over each tortilla, then layer turkey, bacon, carrot & a big pinch of microgreens.
4. Roll it up tight, slice in half, and spear with a food pick. Crunch power! 🦖

Ingredients 🛒

• 🐟 3 oz tinned or leftover baked wild salmon
• 🥒 ½ cucumber, sliced into coins
• 🥚 1 boiled egg, halved
• 🥣 2 tbsp full-fat yogurt + fresh dill dip
• 🫐 ½ cup berries or grapes
• 🌰 Handful of walnuts

How to Make 👩‍🍳

1. Flake the salmon into a little compartment in your bento box.
2. Add cucumber coins, egg halves, and berries into their own cozy slots.
3. Mix yogurt with a pinch of dill and a little salt — that's your dip!
4. Toss in walnuts for an extra crunchy, folate-powered snack. ✨

Ingredients 🛒

• 🍗 8 oz leftover roasted chicken, cubed
• 🍅 1 cup cherry tomatoes
• 🥒 ½ cucumber, cubed
• 🥑 ½ avocado, cubed
• 🫒 1 tbsp olive oil + squeeze of lemon
• 🌿 Sea salt & oregano

How to Make 👩‍🍳

1. Thread chicken, tomato, cucumber, and avocado onto short skewers — make a pattern!
2. Drizzle with olive oil and lemon; sprinkle with salt and oregano.
3. Wrap the pointy ends in a damp cloth so they're safe in your bag.
4. Pack beside a side of fresh fruit. Pattern power activated! ⚡

Ingredients 🛒

• 🍠 1 large sweet potato, roasted in cubes
• 🥑 1 tbsp avocado oil (or melted ghee) for roasting
• 🫘 ¾ cup cooked green or brown lentils
• 🥬 2 cups baby spinach or arugula
• 🥣 1 tbsp tahini + 1 tsp lemon + water to thin
• 🧂 ½ tsp sea salt, cumin, paprika
• 🎃 Optional: pumpkin seeds on top

How to Make 👩‍🍳

1. Toss the sweet potato cubes with avocado oil (or melted ghee), salt, cumin & paprika (grown-up step!).
2. Roast at 400°F for 25 min until golden and soft.
3. Toss greens with warm lentils and sweet potato cubes.
4. Whisk tahini, lemon, and a splash of water into a drizzly sauce.
5. Pour over each bowl, sprinkle with pumpkin seeds, and dig in! 🥄