Tofu: The beauty of tofu is that it soaks up any flavor you give it. Cut it into chunks and add their favorite dipping sauce. Many children love teriyaki sauce, soy sauce and ranch dressing. Tofu is also often available in a variety of flavors. Flavored milk: My daughter loves to make flavored milk by adding a few drops of vanilla extract. This technique adds delicious flavor without any unhealthy sugar and preservatives. Check the baking aisle for other extract flavors your child might enjoy.
Beef Jerky: Many stores carry organic and nitrate-free beef jerky. Since it is cured, it keeps well over time.
Pack a few slices or sticks in their lunchbox. Eggs: Easy to eat, fun to peel, no mess, no fuss, very little bother. Plus, they come in their own package. If your child eats them, what could be easier?
Protein energy bar: These are not all created equal, so be sure to read the label. Look for bars with a low glycemic index and high quality ingredients. Be sure to avoid bars with high fructose corn syrup. Quinoa (pronounced Keen-wah): Quin what, you say? Quinoa comes from South America, where it has been a staple food for thousands of years. It is actually the seed from the Goosefoot plant, but is cooked, eaten and used just like any other grain. However, quinoa has twice the amount of protein found in rice, and eight essential amino acids, making it a worthy substitute.
Beef Jerky: Many stores carry organic and nitrate-free beef jerky. Since it is cured, it keeps well over time.
Pack a few slices or sticks in their lunchbox. Eggs: Easy to eat, fun to peel, no mess, no fuss, very little bother. Plus, they come in their own package. If your child eats them, what could be easier?
Protein energy bar: These are not all created equal, so be sure to read the label. Look for bars with a low glycemic index and high quality ingredients. Be sure to avoid bars with high fructose corn syrup. Quinoa (pronounced Keen-wah): Quin what, you say? Quinoa comes from South America, where it has been a staple food for thousands of years. It is actually the seed from the Goosefoot plant, but is cooked, eaten and used just like any other grain. However, quinoa has twice the amount of protein found in rice, and eight essential amino acids, making it a worthy substitute.
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