Healthy, creative kids' lunch ideas with Chef Deb Cantrell

Healthy, creative kids' lunch ideas with Chef Deb Cantrell
(Source: Savor Culinary Services)
(Source: Savor Culinary Services)

(KLTV/KTRE) - Chef Deb Cantrell, owner of Savor Culinary Services, has great ideas for healthy lunches you can pack for your kiddos that will encourage them to eat better, whether at school or at home.

Bunny-Shaped Turkey and Cheddar Sandwich, served with Baby Carrots and Broccoli Tots

•    Two slices of Gluten-Free Bread
•    Organic Turkey
•    Cheddar Cheese
•    Organic Baby Carrots
•    Condiments of Your Choice

Broccoli Tots:
•    2 cups raw broccoli florets
•    2 organic eggs
•    1 onion, minced
•    1/2 cup Gluten-Free Rice Chex, broken up into small pieces
•    2/3 cup shredded cheddar cheese (use the brand Daiya to make this dairy free)
•    Salt and Pepper

1.    Preheat your oven to 400ºF, and line a baking sheet with a piece of parchment paper.
2.    Steam your broccoli florets for 2 minutes, and chop well into small pieces.
3.    In a large bowl, combine the chopped broccoli with the rest of your ingredients. Mix until totally combined.
4.    Scoop a large spoonful of the mixture in your hands, and shape it so it resembles a tater tot. Place on your baking sheet, and repeat until all mixture has been used.
5.    Bake in the oven for 20 minutes until golden. Serve with baby carrots and bunny-shaped sandwich. Enjoy!

Banana Sushi

•    1 whole banana
•    Almond Butter
•    Any toppings of your choice (granola, shredded coconut, Dairy-Free chocolate chips, etc.)

Cut the banana into small sections and with a butter knife, cover the outside in almond butter or another healthy peanut butter alternative of your choice. Sun Butter (sunflower butter) is also a great alternative. 
Place your toppings in a plate or bowl. Once you cover the banana sections with almond butter, roll in whatever topping you choose. Enjoy! 

Build-Your-Own Taco Bowls

•    Ground Turkey, cooked seasoned, mixed with black beans
•    ¼ cup Grated Cheddar Cheese 
•    ¼ romaine lettuce, chopped
•    ¼ cup guacamole or chopped avocado
•    ¼ cup olives
•    Tortilla Scoops

Stack the tortilla scoops in one compartment of the container. Put the ground turkey and black beans in one compartment, the cheddar cheese, lettuce, olives and guacamole in each of their own compartments.  
Your child can then build their own taco bowls and add as much or as little toppings as they want. Let them pick the toppings they like best. You can get as creative as you want with this, by adding in shredded cabbage for a pretty color!

Savor Culinary Services, Chef Dab Cantrell - 800 West 5th Street, Fort Worth, Texas 76102.