Making school lunches can be complicated; making school lunches that are low-sodium and renal conscious can feel next to impossible. We’re here to assure you tasty snacks can be both kidney-friendly and tasty!
First, let’s start off at every child’s favorite time– snack time! Make their day by packing some juicy apple slices topped with delicious almond butter and a sprinkle of cinnamon to preface the great lunch you have planned.
Apple with Cinnamon Almond Butter:
- Core apples and cut into 8 slices. Spread each slice with a little almond butter and sprinkle with cinnamon.
Now it’s time for the main course– lunch! Your child can munch on this low-sodium take on a classic egg salad sandwich. This easy to make finger food is sure to lead your child believe you’re a much better chef than you actually are (wink, wink)!
Egg Salad Sandwich:
- 8 hard-boiled eggs, chopped
- 2 bunches green onion, chopped
- ⅓ cup light sour cream
- 2 tablespoon mayonnaise
- ½ teaspoon ground mustard
- 1 teaspoon red wine vinegar
- ½ teaspoon onion powder
- ⅛ teaspoon black pepper
- ⅛ teaspoon paprika
Directions: Combine sour cream, mayonnaise, ground mustard, red wine vinegar, onion powder, black pepper, and paprika in a large bowl. Stir until well combined. Add hard-boiled eggs and green onion, stirring until well blended. Sprinkle additional paprika on top for color, if desired.
Once they have finished their delicious sandwich, it is time to move on to a sweet treat. Your little one will love these chocolate almond pizzelles. Thinner than a traditional cookie, it’s also a fun activity to make these desserts with your child.
Chocolate Almond Pizzelles:
- 3 large eggs
- 3/4 cup sugar
- 1/2 cup butter, melted
- 2 teaspoons almond extract
- 1-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup semisweet chocolate chips
- 1/2 cup butter, cubed
- 2 tablespoon baking cocoa
- 2 tablespoons water
- 4 teaspoons almond extract
- Chopped almonds
- Preheat pizzelle maker. Beat first four ingredients until smooth. In another bowl, whisk together flour and baking powder; stir into egg mixture.
- Bake in pizzelle maker according to manufacturer’s directions until golden brown. Cool completely on wire racks.
- In a microwave, melt chocolate chips and butter; stir until smooth. Stir in cocoa, water and extract until blended. Drizzle over pizzelles. Sprinkle with almonds; let stand until set. Store in airtight containers
For more lunch ideas and information on how to follow a low-sodium diet, check out these links:
We hope everyone has a great school year!