Eight Great Brown Bag Ideas for Veggie Teens

By: Rachel

The school year is in full swing, and by now you’ve probably remembered why you were so over cafeteria lunches last year—they’re often not so good to the vegetarian teenagers out there (of course, some schools have meat-free selections that totally rock). Here are eight toss-in-your-bag meals that will hold up through your morning classes and keep you going until the final bell sounds.  

 

Double Dippers*: Fill a baggie with sliced veggies of your choice (try cucumbers, carrots, and red bell pepper). Load up another Ziploc with one serving of Food Should Taste Good multigrain tortilla chips, one individual 100-calorie mini serving of Wholly Guacamole and a 2-ounce single serving cup of Sabra Hummus.

 

Crunchy Chickpea Salad: Mix leftover quinoa or brown rice with chopped raw veggies and drizzle with olive oil and lemon juice. In a Ziploc bag, pack ¼ cup of The Good Bean roasted chickpeas, or another brand, or make them using our recipe. Toss together when you’re ready to eat.

 

Cheese and Crackers. Fifth period, cocktail party—what’s the difference? Pack a bag of red grapes, one serving of Kashi 7-grain crackers, 2 rounds of Laughing Cow cheese, and ¼ cup of nuts like walnuts or pistachios mixed with a handful of dried apricots.

 

Quinoa, Black Bean, and Corn Salad. A previously featured on SmartGirlVeg favorite! You can make a big batch of this one Sunday night and have lunches long into the week. 

 

PB and Burrito. Spread a whole-grain wrap with peanut butter (or sunflower seed butter if your school is—or you are—nut free). Mash ½ banana and spread on top. Roll up the wrap and seal in aluminum foil.

 

Yogurt Sundae*. Bring a lowfat plain Greek yogurt, a bag of blueberries, and a bag of granola. Pop open the top and get fancy!

 

Guaco-Hummus Pita. Mash together ¼ cup white cannellini beans with a half an avocado, a pinch of salt and some pepper. Stuff inside a whole-wheat pita and top with romaine lettuce and tomato slices (you may want to bring the guac, pita, and veggies in separate Ziplocs and assemble when you’re ready to eat).

 

Thai Peanut Butter Sandwich. Using a fork, mix a dab of sriracha (more depending on how spicy you like it) into 2 tablespoons of peanut butter. Spread onto 100% whole wheat bread and top with sliced cucumbers and shredded carrots.

 

*It’s especially important to keep these ones in an insulated cold bag if it’ll be more than a couple of hours until you eat.  

 

How are you keeping things interesting at lunchtime this school year?