Refreshing lunchbox!

Check out tips for including fruits and vegetables in your lunchbox and delicious recipes.

Choose fruits that your child enjoys, such as kiwi, mango, melon, watermelon, and guava. Cut the fruits into appropriate portions and prefer peeled mandarins to make consumption easier.
To prevent fruits like apples, bananas, and pears from browning, squeeze a few drops of lemon or orange juice over them to prevent oxidation.
Opt for small vegetables like cherry tomatoes and baby carrots, which are easy to store and appealing to children. Serve these vegetables to children starting from 4 years old to prevent choking.
Put the fruits and vegetables in 250-gram containers, you can mix different fruits in each portion or prepare purees with persimmon, pear, or apple.
Use containers to pack chopped fruits and wrap whole fruits in plastic wrap for better hygiene.
Prefer insulated lunchboxes to preserve fruits and vegetables. Lunchboxes with ice compartments help keep the food fresh for longer. Remember to thoroughly clean the lunchbox after use.

Make healthy choices:

Avoid processed foods and opt for fruits, vegetables, and whole juices along with whole grain rolls or bread for sandwiches.
Consume processed foods in moderation, maximum twice a week.
When buying processed foods, read the ingredient list and prefer products with whole ingredients at the top of the list, avoiding sugar as the first ingredient.
Pay attention to excessive artificial colors, sweeteners, and thickeners in processed products, which should be avoided.
Check the type of fat used in the products and avoid those with "vegetable fat," "palm oil," or "hydrogenated vegetable fat" as they may contain disguised trans fats.

Recipes for the lunchbox:

Banana bread
Beetroot cake
Parsnip bread