I tend to get a bit greedy with peaches, as in I buy them by the crate. Last week I realized I was either going to need to eat the remaining 5 pounds I had still to get through that hadn’t been processed to freeze or eaten fresh or baked into muffins. I knew I needed to get them taken care of before I left later this week, so a smoothie-ing they must go.
My kids love smoothies, and they love taking them for lunches as well. We round it out with vegetables and hummus and a few cheese squares, and they have a fantastic lunch that hardly takes any time to put together because we’re just tossing in our peach freezer smoothies that we made earlier. I recently shared 5 tree-nut and peanut-free lunches over on Babble that you can send with your kids to school, and I’ve been showing a sampling of our different school lunches over on the Food for My Family Facebook page.
I like to add a banana to most smoothies because it gives them a good, smooth texture, but if you don’t like bananas or don’t have any, just leave them out and add a bit more of another fruit.
What are some of your favorite school lunch tricks, tips and ideas? How do you keep your kids interested in what comes in that lunch sack day after day?
1 generous cup frozen strawberries
1 ripe banana
1 tablespoon honey
1 tablespoon chia seeds or ground flax
1/2 cup milk, almond milk, coconut milk or soy milk
Add peaches, strawberries, banana, honey and milk to a blender. Blend until all chunks have been broken down and the smoothie is one uniform consistency. Pour into freezer containers and freeze.
Remove from freezer at least 4 hours before serving if storing in an insulated lunch bag. If setting on the counter to thaw, remove 1-2 hours before serving. Mix it up before digging in.
Makes 3 1-cup servings.