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Many schools nowadays thankfully provide breakfast and lunch for kiddos! Sometimes that’s not an option for your family or maybe you’re being extra careful in the age of COVID-19. I hope this blog serves you well with new and healthy ideas for your kiddos and yourself.

If you’ve been following my blogs long enough, you know I wrote a similar blog last year that can be found here.

Some of my favorites from that blog are:

  • Classic PB&J (you can also get creative and use almond butter, bananas, honey, whatever suits you) with a side of carrots and fruit. Simply fill each compartment. Add a side of hummus or garlic dip for the vegetables if desired.
  • Tuna sandwich on the cauliflower thins or sprouted bread with leafy greens, and sprouts. You could also use bib lettuce or large pieces of romaine to make tuna wraps with a side of berries or watermelon.
  • Fixate GuidelinesPre-packaged salad plus chicken and/or a hard-boiled egg with a side of cut vegetables and dip of choice. Side of fruit.

Ok now for the Fixate gems! Fixate is a portion measured nutrition system that is healthy for the whole family. Please take a look at the container equivalents to the right and then enjoy these delicious recipes.

Fixate Breakfast Recipes

Broccoli Breakfast Pizza 

Ingredients:

Crust

  • 3 cups raw broccoli florets 
  • 1⁄2 cup Hot water
  • 1⁄4 cup shredded, part-skim, low-moisture mozzarella cheese and grated Parmesan 
  • 2 large eggs lightly beaten 
  • 1⁄2 tsp. Salt 
  • 1 clove Garlic 

Topping:Healthy Breakfast Pizza Recipe

  • 1 Tbsp. Olive oil 
  • 1⁄4 cup mozzarella 
  • 1⁄4 cup breakfast sausage 
  • 1⁄4 cup mushrooms and bell peppers 
  • 2 Eggs

Instructions:

  1. Preheat oven to 400F.
  2. Line large baking sheet with parchment paper. Lightly coat with spray.
  3. Set aside.

Crust:

  1. Place broccoli in a food processor (or blender); pulse until fine using two or three 5-second pulses, or until the consistency of bread crumbs.
  2. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place broccoli in steamer basket; cook for 5 to 7 minutes, or until just tender. Transfer broccoli to cheesecloth to cool. Squeeze dry. Cook’s Note: If you do not have cheesecloth, use a heavy-duty paper towel to cool and squeeze dry the broccoli “crumbs.”
  3. To make the crust, combine cooled broccoli, mozzarella cheese, Parmesan cheese, eggs, salt, garlic, and basil in a medium mixing bowl; mix well.
  4. Transfer broccoli mixture to the center of the prepared baking sheet. Shape into an approx. 10- to 12-inch pizza crust by pressing down and out with fingertips. Make sure to create a raised lip around the edges to keep ingredients from sliding off.
  5. Bake for 17 to 20 minutes, or until crust is set and is slightly browned around the edges.

Topping:

  1. Brush crust with oil. Top with eggs, cheese, mushrooms, and bell peppers.
  2. Bake for 6 to 8 minutes, or until cheese is melted and eggs are starting to set. Switch to the broiler setting; broil for 2 minutes or until golden brown and eggs are done.
  3. Allow the pizza to cool for a few minutes before serving. Be careful when removing the pizza from the parchment as there may be some sticking. I always work around the crust with a spatula to release from parchment before transferring to a cutting board.
  4. Cut into six slices. Enjoy!

Fixate Lunch Recipes 

Portion-Control Container Option 1:Portion Container Recipe

  • 1 Green: cherry tomatoes and sliced cucumber
  • ½ Green: baby carrots
  • ½ Green: spinach
  • 1 Purple: medium orange
  • 1 Red: hard-boiled eggs
  • 1 Blue: hummus
  • 1 Orange: balsamic dressing

Put all of these containers together to create this brightly colored salad and healthy snacks or sides.

Portion-Control Container Option 2:

  • 1 Green: a mixture of chopped green and red bell peppers and white onion
  • ½ Green: sliced cucumbersHealthy Lunch Ideas
  • 1 Purple: mango
  • 1 Red: boneless, skinless chicken breast
  • 1 Yellow: quinoa
  • ½ Yellow: corn kernels
  • 1 Blue: shredded cheddar cheese
  • Free food: cilantro, lime wedge (not pictured)

Combine the peppers and onion, chicken, corn, quinoa, and cheese for a bold and colorful salad — no lettuce or dressing needed.

Tuck a wedge of lime in your lunchbox to squeeze over the mango and cucumber slices and give them a light dusting of chili powder (trust us on this one) — you can even mix them together!

Portion Control Container Option 3:Back to school lunch recipe

  • 1 Green: spaghetti squash
  • ½ Green: roasted broccoli
  • ½ Purple: marinara sauce
  • ½ Purple: apple
  • 1 Red: ground turkey
  • 1 Yellow: chocolate-covered almonds
  • 1 Blue: Parmesan cheese
  • 1 tsp.: olive oil (not pictured)

Roasted spaghetti squash stands in for pasta topped with jarred, all-natural marinara sauce, and cooked ground turkey.

We roasted broccoli with a teaspoon of olive oil for about 15 minutes and finished it with shavings of Parmesan cheese (you could sprinkle some of the cheese over the pasta, too).

Then you can end the meal with apple slices and chocolate covered almonds — a dessert we can get behind!

One of my favorite trainers came out with an entire online PDF with 75 kid-friendly lunch recipes. A few of my favorite can be found below. 

Egg Salad 

Ingredients:

  • 8 large hard-boiled eggs, peeled
  • 2 Tbsp. + 2 tsp. olive oil mayonnaise 1 Tbsp. chopped fresh dill weed
  • 2 tsp. Dijon mustard
  • 1⁄4 tsp. sea salt (or Himalayan salt)
  • 1⁄4 tsp. ground black pepper

Instructions:

  1. Place eggs in a large mixing bowl; mash with the back of a fork until broken into small pieces.
  2. Add mayonnaise, dill, mustard, salt, and pepper; mix well.

Chicken Nuggets

Ingredients:

  • 2 Tbsp. garlic powder
  • 1 tsp. all-purpose seasoning blend, no salt added
  • 1⁄2 tsp. sea salt (or Himalayan salt) 1⁄2 tsp. onion powder
  • 1 large egg, lightly beaten
  • 1 lb. raw chicken breast, boneless, skinless, cut into cutlets, cut into 11⁄2-inch pieces (see Recipe Notes below)
  • Nonstick coconut oil spray

Instructions:

  1. Preheat oven to 350° F.
  2. Lightly coat a large baking sheet with spray. Set aside.
  3. Combine garlic powder, seasoning blend, salt, and onion powder in a shallow pan (or pie plate); mix well. Set aside.
  4. Place egg in a second shallow pan.
  5. Dip each chicken piece in egg, then in the garlic powder mixture. Make sure to coat thoroughly. Place breaded nuggets on prepared pan.
  6. Bake for 24 to 26 minutes, turning nuggets every 5 to 7 minutes, or until golden brown and no longer pink in the center.

Recipe Notes:

  1. To cut the chicken breast into cutlets, place boneless, skinless chicken breast on a cutting board. Hold flat with the palm of your hand. With the opposite hand, use a sharp knife to slice chicken breast lengthwise into two even pieces. Cut into 11⁄2-inch pieces.
  2. Chicken nuggets can also be fried. Heat 2 Tbsp. ghee (organic grass-fed, if possible) in a large skillet over medium heat. Add nuggets; cook, turning every 3 to 4 minutes, or until golden brown and no longer pink in the middle (approximately 12 to 15 minutes total). 

Meatball Calzone

36 MINUTES • SERVES 4 (1 CALZONE EACH) 1/2 1/2 11/2 1/2

Ingredients

  • 1 large egg white (2 Tbsp.)
  • 2 Tbsp. water
  • Whole wheat flour
  • 4 rounds refrigerated organic biscuit dough
  • 8 Tbsp. all-natural tomato sauce
  • 8 Tbsp. part-skim mozzarella cheese
  • 4 FIXATE Italian Meatballs
  • Parchment paper 
  • Nonstick cooking spray

Instructions:

  1. Preheat oven to 325° F.
  2. Line baking sheet with parchment paper and lightly coat with spray. Set aside.
  3. Combine egg white and water in a small bowl; whisk to blend. Set aside.
  4. Lightly flour a flat work surface. Roll out a biscuit dough round to 1⁄4-inch thickness. Repeat with the remaining 3 rounds.
  5. Place 2 Tbsp. tomato sauce into the center of each round. Top with 2 Tbsp. cheese and 1 meatball.
  6. Using your clean finger (or a pastry brush), lightly coat the edge of the dough round with egg white mixture. Fold dough in half, pressing down firmly along the edge to create a tight seal. Repeat with the remaining 3 rounds.
  7. Place sealed pockets on prepared pan and bake for 14 to 16 minutes, rotating the pan after 6 minutes, until golden brown.
  8. Cool until pockets can be handled and enjoy. 

If you feel like you are wanting more recipes, tips, and tricks to living your healthiest life, I have lots more tips where those came from. All of my meal plans include access to hundreds of recipes and short, easy, all levels workouts. If you have any specific recipes you would like or fitness program questions, always feel free to reach out to me. 

Love and Light Always,

Sarah 

“Sarah Savino is my recommended Wellness and Nutrition Coach who resides in Colorado but has a community of clients she guides and manages nationally. She has her frequent retreats that her clients are encouraged but not required to attend and someone who knows first hand how it is to be overworked and overweight. She is a living truth that once within the right community and with the right guide, everything is possible. She can be reached thefitphilanthropist@gmail.com and facebook.com/sarah.savino IG- the_fit_philanthropist ”- Dr. Shakib, your Irvine Posture Chiropractor, the home of UCI