let’s do
lunch!

Apple Cider Coffee

Combine three parts hot coffee with one part warm apple cider, then add cinnamon and a drizzle of maple syrup. Enjoy it black for a bright, spiced fall drink.

Brown Sugar Oat Coffee

Stir brown sugar and a pinch of cinnamon into hot coffee, then top with warm oat milk. Add a drop of vanilla for an extra-cozy finish.

Dirty Chai at Home

Add a splash of chai concentrate to your coffee and finish with milk or creamer. Sprinkle cinnamon or cardamom on top for even more fall flavor.

Salted Caramel Mocha

Mix a little chocolate syrup and caramel into your coffee, then add milk. Finish with a tiny pinch of sea salt for a sweet-and-salty treat.

Make Coffee Ice Cubes

Don’t pour leftover coffee down the drain—freeze it in an ice tray. Use the cubes in iced coffee so your drink stays cold without getting watered down.

Create Your Own Fall Coffee Bar

Keep cinnamon, pumpkin spice, maple syrup, caramel and vanilla together in one spot. A few mix-and-match add-ins make everyday coffee feel a little more special.

You’ll Need

• 4 cups mixed greens
• 1½ cups cooked chicken, sliced
• 1 crisp apple, thinly sliced
• ¼ cup dried cranberries
• ¼ cup chopped pecans (toast pecans for maximum crunch)
• Dressing: 3–4 tablespoons mayonnaise, 2 teaspoons Dijon mustard, 1 tablespoon lemon juice, salt and pepper to taste

Make It

Divide the greens, chicken, apple, cranberries and pecans between two containers. Pack dressing ingredients in a small container and shake to mix. Drizzle just before eating.

Make It Your Own

• Swap chicken for turkey or chickpeas.
• Try pear or grapes instead of apple.
• Use walnuts, pumpkin seeds or sunflower seeds for crunch.
• Substitute Greek yogurt for mayonnaise.

You’ll Need

• 5 cups cooked quinoa, brown rice or farro
• 5 cups roasted vegetables
• 3–4 cups cooked chicken, chickpeas or tofu
• Your favorite fresh greens

Make It

Divide the grains, roasted vegetables and protein among five containers. Add greens when packing, then choose a different mix of toppings and dressing each day.

Make It Your Own

• Monday: Mediterranean: Add cucumber, tomatoes, feta and olives. Finish with hummus or lemon vinaigrette.
• Tuesday: Southwest: Add corn, black beans, avocado and shredded cheese. Finish with salsa or a cilantro-lime dressing.
• Wednesday: Sesame Crunch: Add shredded carrots, edamame, cucumber and scallions. Finish with sesame dressing and crispy wonton strips.
• Thursday: Harvest Bowl: Add chopped apple, dried cranberries, pecans and goat cheese. Finish with maple-Dijon vinaigrette.
• Friday: Green Goddess: Add cucumber, avocado, fresh herbs and pumpkin seeds. Finish with green goddess dressing.

Taco Night → Southwest Lunch Bowl

Layer leftover taco meat or beans with rice, corn, greens, cheese and salsa. Add avocado just before eating.

Roast Chicken → Pesto Chicken Wrap

Spread pesto or hummus onto a wrap, then add leftover chicken, spinach, tomatoes and mozzarella.

Pasta Night → Italian Pasta Salad

Toss cold leftover pasta with chopped vegetables, mozzarella and Italian dressing. Add chicken, chickpeas or salami for extra protein.

Roasted Vegetables → Mediterranean Pita

Stuff leftover vegetables into a pita with hummus, cucumber, greens and feta.

Burgers → Cheeseburger Salad

Chop a leftover burger over greens with tomatoes, cheese, pickles and a mustard vinaigrette. Pack crackers or croutons separately for crunch.

You’ll Need

• 3 cups old-fashioned rolled oats
• ½ cup chopped pecans
• ½ cup pumpkin seeds
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ⅓ cup pure maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract

Make It

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Combine the oats, pecans, pumpkin seeds, cinnamon and salt in a large bowl.

Stir in the maple syrup, coconut oil and vanilla until everything is evenly coated.

Spread the mixture onto the baking sheet. Press it firmly into an even layer with the back of a spoon.

Bake for 25–30 minutes, rotating the pan halfway through without stirring.

Let the granola cool completely on the pan, then break it into clusters.

Make It Your Own

• Replace pecans with walnuts, almonds or additional seeds.
• Use sunflower seeds for a nut-free version.
• Swap coconut oil for melted butter or another neutral oil.
• Add dried cranberries, raisins or mini chocolate chips after the granola has cooled.
• Mix in a pinch of pumpkin pie spice for an extra-cozy fall flavor.

You’ll Need

• 3–4 turkey and cheese roll-ups
• ¼ cup strawberries, sliced
• ¼ cup mandarin orange segments
• ¼ cup cucumber slices
• ¼ cup blueberries
• ¼ cup purple grapes
• 2 tablespoons hummus or ranch for dipping
• A small handful of crackers

Make It

Arrange the ingredients in separate sections of a divided container, grouping the fruits and vegetables by color. Pack the dip in a small, leak-resistant container and add a frozen ice pack to help keep everything fresh.

Make It Your Own

• Replace turkey roll-ups with a sunflower butter sandwich, hard-boiled egg or hummus and pita.
• Try red bell peppers, raspberries or watermelon for red.
• Swap mandarins for carrots or orange bell peppers.
• Use snap peas, kiwi or green apple in place of cucumber.
• Substitute blackberries for blueberries or grapes.
• Adjust food sizes and cut grapes appropriately for your child’s age.