This week, we are excited to have Michelle Oliver, author of the new book Little Foodie – recipes for babies and toddlers with taste as our guest blogger. Michelle has some great tips and recipes to share today and we have a chance for you to win a copy of the book!

Summer lunches for kids have to be two things – easy to make and portable. Between spending days at camp, the swimming pool, hiking, long bike rides, going to outdoor amusement parks or just a walk to the park, your kid will be need a lunch that is made for the on-the-go fun that summer is all about. And if you do find yourself at home one day this summer, chances are that lunch is not going going to be served at your dining room table, it will be outside on a picnic table, front porch or in a homemade fort in your backyard.

These 5 kid lunches not only pack well but are also packed with flavor (and lots of veggies!). But my favorite part is that you can make them ahead of time and keep the leftovers for lunches all week, giving you more time to do what you love during the summer.

  • 7 Layer Greek Cups – are great for small toddlers just starting out on finger foods, older kids and even mom! Easy to make this Greek cup has chopped olives, red peppers, mild pepperoncini, tomatoes, cucumbers and feta all over a layer of hummus. Serve with grilled chicken, a hard boiled egg or pita chips for a satisfying meal.
  • Chicken Pesto Wraps – these wraps are full of flavor and versatile – the pesto chicken can be served on crackers, on top of a salad or between two pieces of bread. Cubed chicken is mixed with homemade or store bought pesto and wrapped in a whole wheat tortilla with spinach, red peppers and carrots and goes perfect with a grape + blueberry + orange finger salad.
  • Turkey + Beet Mini Burger– these burgers are my go-to favorite in our house. Moist and delicious these turkey burgers that are packed with beets, carrots and cilantro for a healthy kick (and color). Double this recipe so you can have left overs all week long.
  • Crustless Mini Quiche – easy muffin style quiche that are loaded with broccoli, spinach and peppers. While quiche is typically thought of as a breakfast item, I find that they are perfect for lunches (or even dinners) because they are easy to easy to make, freeze and re-heat when you need a quick meal in a matter of minutes.
  • Cold Sesame Noodles – these cold and refreshing noodles will be a hit with your entire family and a great way to add some extra veggies to their diets. The great part is that you can use any veggies you have on hand just as long as they are thinly sliced. And while the recipe calls for spaghetti or Chinese egg noodles, I have found that whole wheat udon or soba noodles work nicely as well.

And for the when this summer is out of control and you are standing in front of your pantry looking for some help, here are 4 ways to boost a box of Mac and Cheese.

Don’t forget to enter to win a copy of the book on Instagram!