Lunch Box SOS 35

Rescue Lunch from Indecision 
and Lack of Variety

Grapes—Do not rinse!

Rinsing grapes before storing them in the refrigerator accelerates their decay. Stick to washing these sweet juicy globes at packing time and not before.

Hummus in cucumber boats—
Beat the summer heat

Split a cucumber in half, deseed by scraping out the center with a spoon and pat dry. Stuff the cucumber boat with yummy fillings like tuna salad or hummus.

Toasted corn—Strike gold in the pantry

Toasted corn stores well the pantry for up to a year and is ready for lunch at a moment’s notice. Half a cup is more than enough to add a pleasant crunch to meal time.

Sugar snap peas—Energy pods

These lean, green, nutrition machines are the gift that keeps on giving. They’re a perfect midday energy booster—rich in vitamins, minerals and dietary fiber.

Sandwich animals—
Sandwich makeover

These crust-free animal shapes make eating an entire sandwich fun and effortless. Cookie cutters do the job just fine. Sandwich shapers, like Animal Palz, add artistic flare.

Egg buddies—Peel out!

Want eggs that are easy to peel? Add 1/2 a teaspoon of baking soda to your water during the boiling phase, then submerge the eggs in cold water for 10 minutes once cooked.

Side salad—Dress with zest

Iceberg lettuce makes an excellent base salad for lunchtime. Switch your dressing throughout the week to give those taste buds a wonderful surprise from one day to the next.

Pita bread—Less is more

Pita bread is the ultimate space-saver. It folds into tight lunchbox spaces but easily converts to a full-sized pocket that can hold lunch meat, tuna salad and other great fillings.

Cuties—Cutie patootie

The ideal fruit to pack, mandarin slices pile up nicely in small lunchbox compartments. Seedless, plump and juicy, this citrus delight brightens up the day with a tangy burst of vitamin C.

Roasted green peas—two for one

Considered a “pantry winner” for its long-term storage and freshness, salted roasted green peas are an amazing source of protein and fiber. Their nutty flavor makes them an awesome replacement for peanuts.

Sunflower power

There is no faster way to level up the protein content in a lunchbox than with a protein bar. This all-natural vegan sunflower butter bar isn’t just filling—it brings 9 grams of protein to the table.


During meal prep time, wrap carrot sticks in a moist paper towel, put them in a zip-close bag and store in your refrigerator. Doing this will keep them fresh, crisp and ready to pack throughout the week.

Melon berry salad—
Melon berry bonanza

A hydrating mix of melon and berries will flood taste buds with vitamins and antioxidants. Make a new batch every three days and dish out into leakproof containers.

Pretzel Goldfish—Snack fusion

It doesn’t get any better than pretzels in the shape of Goldfish crackers—bite-sized, fun to eat and fun to share with friends. Everyone wins when this snack makes it into the box.

Bean and corn salsa—
filling fiesta mixTemple Kol Emeth has announced it will host Noshfest on September 3 and 4. The event will be held in the parking lot of the temple at 1415 Old Canton Road in Marietta.

Add equal parts salsa, canned black beans and canned corn. Mix in avocado, cilantro, salt and pepper to taste. Don’t forget a squeeze of lime to keep it fresh. Can be prepared in 5 minutes flat.

Tortilla chips—Better with bowls

Tortilla chips go great with salsa, but flat chips don’t always hold up a hearty lunchworthy salsa mix. Better to go with the bowl-shaped tortilla chips to make every bite a full one.

Yogurt—Better in pairs

Get the most out of yogurt—look for brands that provide the highest amount of protein per serving. Don’t forget to pack toppings; craisins, granola or fresh fruit bring plain yogurt to life.

Craisins & raisins—Sweet and tangy

Mixing dried cranberries with raisins adds an instant wow factor to a traditional snack. Dried cranberries come in different flavors like cherry, orange and strawberry. Have fun with it!

Gyoza bonus meal—Hot and cold

These potstickers can be eaten hot or cold and cook in less than 10 minutes. They’re savory enough to eat plain but pair well with soy or teriyaki dipping sauce. Available with chicken, pork, shrimp or vegetarian fillings.

Kale & shredded carrot salad—Long-lasting leaves

Kale is a nutrient-packed leafy green that can last for up to 14 days in the refrigerator. Acidic dressings like vinaigrettes or citrus-based mixes are best for infusing kale with flavor.