Pack a healthier lunchbox

Pack a healthier lunchbox

When school is in session, it’s the perfect time to renew your family’s healthy eating habits by getting in a groove of lunchbox packing.

While packing a healthy school lunch day after day can seem daunting, it doesn’t have to be. By taking the free Power Your Lunchbox Promise, you can gain access to customizable, make-ahead lunchbox inspiration like Black Bean Empanadas and Rainbow Bento Boxes, which creatively include servings of fruits and veggies to keep kids’ brains charged all day.

Making the promise not only signals a commitment to making healthier meal choices this year, it also helps those in need. For every promise made, health-focused partner brands will collectively donate $1 to Feeding America programs that support families and children. In addition to kid- and registered dietitian-approved breakfast, lunch, snack and dinner recipes, the promise website features coupons, health tips to help your family during the school year, lunchbox ideas and giveaways.

Additionally, teachers have a special section of the site where they can make the promise as a classroom and download free fruit and veggie themed classroom decor and lesson plans.

To find your lunchbox inspiration and make the promise, visit


Black Bean Empanadas



½ tsp. olive oil

3 mini sweet peppers, finely chopped

¼ cup finely chopped sweet onions

½ cup chopped tomatoes

1 cup no-salt-added black beans, drained and rinsed Tbs. low-sodium taco seasoning

12 frozen empanada discs, thawed

¾ cup shredded low-fat cheddar cheese

1 large egg white, beaten

6 guacamole minis

6 packages crispy fruit


In skillet over medium heat, heat oil. Add peppers, onions, and tomatoes. Cook three to four minutes, or until tender. Add black beans and taco seasoning. Cook two minutes. Set aside to cool.

Heat oven to 375°F. Lay empanada dough out on parchment-lined baking sheet. Fill with black bean filling and 1 tablespoon cheese. Fold dough over filling to create pocket. Use fork to press down sides to seal. Brush with egg whites. Repeat with remaining dough, filling, cheese, and egg whites.

Bake 20 to 25 minutes, or until golden brown. Remove from oven and let cool.

Serve two empanadas with guacamole, for dipping, and crispy fruit on side.

© 2018 85085 Magazine. A Division of Strickbine Publishing Inc.

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