Category Archives: Kids Lunches

Low carb turkey wrap

These taste really good and have only 11 g net carbs per serving.


Use in place of bread for a low carb meal.

Turkey wrap:

  • 1 veggie wrap- optional:  grill in avocado oil for 5 minutes to make outside crispy
  • 2 slices organic sliced turkey breast
  • 1/2 avocado, sliced
  • 2 organic baby kosher pickles, sliced
  • 3 tbsp organic red onion, diced
  • lettuce or spinach
  • Spread:  Organic Kensington Mayo, Organic mustard




On-the-go Oatmeal


(gluten & dairy free; avoid if on low carb diet)

Dry mix:

  • 1 cup gluten free oats
  • 4 tbsp unsweetened shredded coconut
  • 4 tbsp chia seeds
  • 4 tbsp hemp seeds
  • 1 tsp cinnamon

Blend together:

  • 1 cup unsweetened almond milk
  • 1/2 scoop pea/hemp protein (I like Orgain brand)
  • 1 tbsp raw honey or coconut nectar
  • 1 tbsp organic black strap molasses (optional for added nutrients)
  • a dash of stevia or more to taste

Stir in dry mixture

  • Top with organic raspberries and blueberries blended together with 1/2 banana; top with a handful of raw nuts (optional) and/or diced mango

Let set in refrigerator overnight

Frozen Chocolate Bannanas



  • 2 ripe but firm bananas (bananas are high in carbs- avoid if have high blood sugar)
  • 6 ounces organic dark chocolate, chopped
  • 2 tablespoons avocado or walnut oil
  • 1/2 cup organic granola, chopped peanuts, pecans, or walnuts (optional)


1. Line a baking sheet with parchment paper.

2. Cut the bananas and insert a skewer into each half, as shown. Place them on the baking sheet and freeze for 15 minutes.

3. Meanwhile, melt the chocolate slowly with the oil in a saucepan in a larger half-full pan of simmering water (about 8-10 minutes). Stir until smooth.

4. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).

5. Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.

*Dip into softened organic peanut butter (optional)

Brown Rice Pudding

rice pudding


  • 2 cups Organic Brown Rice-  cook for twice as long as the directions say.  Want it very well cooked and almost mushy for rice pudding


  • 1 can organic coconut milk
  • 1/4 cup organic sugar, honey, or maple syrup to sweeten (can add stevia to decrease sugar content)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg (optional)

Stir mixture together then top with golden raisins. sliced almonds, etc.  If not sweet enough, top with sweetened coconut cream or sweetened almond milk.

Naan (Indian Bread) Gluten Free/Paleo

Naan (Indian Bread)- Gluten Free and Paleo



  • 1 cup Bob’s Red Mill Gluten Free Baking Flour
  • 1 Can full fat organic coconut milk
  • 1 tsp sea salt
  • ½ tsp garlic powder (optional)
  • fresh sliced garlic- can place onto dough before flipping (optional)


  1. Mix all ingredients together
  2. Heat an oiled pan over medium heat (I use avocado oil)
  3. Spoon batter in pan and spread thin (like a pancake). Make to desired shape.
  4. Once batter starts bubbling and is browned flip and cook other side (be patient, takes a while to brown)

Use with your favorite Indian recipe or use in place of rice or quinoa.


Lunch Box Snacks

Lunch box ideas:


Ants on a Log:  Organic celery and almond butter topped with currants or sliced dates

Pecan Pie:  Whole medjool dates- sliced length ways and pit removed.  Fill with chopped pecans.


Apples/Cheese:  Sliced organic apples and cheese or almond butter

Cheese and Crackers:  Dairy alternative cheese spread:  Kite Hill is my favorite!  Spread onto Mary’s Gone Crackers or celery sticks.

kite hill

Tortilla Wraps:  layer organic sliced meat with Kite Hill dairy free cheese spread seen above.  Layer with spinach, chopped walnuts, and your other favorite toppings.




These are great for portion control and fun for the kids lunches.  The problem is finding rolls that are gluten free.  Gluten Free Creations here in Arizona makes dough you can buy but it’s not available everywhere.   You can make you own with Bob’s Red Mill Gluten Free Flour- recipe on the back.  Or, don’t use bread and wrap with butter lettuce.

Meat:  Use buffalo, organic grass fed beef, or turkey meatballs.  Can mix onions, garlic, sea salt, and pepper into meat patty for extra flavor.

Stack slider with your favorite toppings:  lettuce, purple onion, avocado, tomato, sauerkraut, organic ketchup, mustard, etc.

Chicken Kabobs

chicken skewers

Chicken Marinade


juice and grated zest of 1/2 of lime and 1/2 of small orange
1 tablespoon of grated fresh ginger
1 garlic clove, minced
1 green onion- white and light-green parts only, sliced into 1/4-inch rounds.
2 boneless, skinless organic chicken breasts


Place lime and orange juice, zest, ginger, garlic, and scallion in a small bowl, and whisk to combine. Place chicken in a shallow dish, cover with marinade, turning to completely coat. Transfer to refrigerator, and marinate 1 hour.

 Remove chicken 30 minutes before cooking.

Heat grill, or grill pan over medium-high heat.

Remove chicken from marinade and season with salt and pepper and cut into 2 inch cubes.

Cut chicken into squares and push skewer through alternating chicken pieces with sliced peppers, pineapple, onion, mushrooms, etc.

Grill until completely cooked all the way through.

**Serve with organic brown rice or quinoa and a side salad.

Gluten Free Uncrustables

Gluten Free Uncrustables



  • 2 slices Udi’s White Bread
  • 2 Tbs Almond Butter
  • 1 Tb Walnut Oil
  • 2 Tbs Organic Strawberry Preserves (low sugar)


  1. Mix together almond butter and walnut oil until creamy
  2. Spread almond butter mixture evenly onto one slice of bread
  3. Spread strawberry preserves over almond butter mixture
  4. Top with other slice of bread and use any shape cookie cutter and press firmly into center of sandwich to make a fun shape!