Keeping Lunch Cool + A Colorful Dip Recipe
Summer lunches are one thing. But if you've got a kid heading back to school this month, you already know the weather doesn't get the memo. Hot days don't stop just because the school year starts, and a warm lunch at noon is nobody's idea of a good time.
Here's what actually helps, whether you're packing for camp, a day trip, or week two of the school year.
Start cold, stay cold
The single most effective thing you can do is pack a cold lunch box. If you're packing the night before store the whole packed lunch box in the fridge overnight. The stainless steel holds that chill and gives you a real head start on a hot day. Even placing the empty lunch box in the fridge or freezer overnight will help.
Use an insulated bag
An insulated bag makes a meaningful difference over several hours. Especially when paired with an ice pack.
Double up on cold
On the hottest days, one ice pack might not cut it. Tuck in a regular cold pack and add an Arctic Chill Freezable Squeeze Pack alongside it. Fill the Arctic Chill with applesauce, yogurt, a smoothie, or just water and freeze it overnight. It adds extra cooling power in the morning and by the afternoon it's thawed into a cold, squeezable treat, a little bonus at the end of a long, hot day. Made from food-safe LFGB silicone, dishwasher safe, comes with two packs, and on sale now as part of our Back to School Sale.
Choose foods that hold up
On the hottest days, build the lunch around foods that aren't temperature-sensitive to begin with. Crackers, whole fruit, and cut veggies are all solid foundations. For protein; there are more heat-friendly options than you might think. Pre-chilled hard boiled eggs, edamame, roasted chickpeas or pumpkin seeds, and jerky all travel well without much fuss. Harder cheeses like cheddar hold up better than softer varieties. Sunflower seed butter or pumpkin seed butter are great nut-free alternatives that most schools are fine with.
Save the higher-risk stuff like egg salad, chicken salad, and anything mayo-based for days when you know the lunch is going to stay properly chilled.
Skip the melt-prone treats
Chocolate and frosting don't survive summer heat well, and a melted treat is a sad treat. Fruit leather, oatmeal cookies, graham crackers, or apple slices with cinnamon hold up and still check the box for a sweet treat.
Make a dip that adds color and protein to lunch
A good dip pulls double duty. It makes veggies more appealing and adds protein to the lunch without any fuss. This white bean dip is one of our favorites because you can customize it and make completely different versions from the same base recipe. Pick the color your kid is into, or make all three and rotate through the week.
White Bean Dip Three Ways
The Base (makes about 1.5 cups)
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1 can (15 oz) white beans, any variety — cannellini, great northern, and butter beans all work — drained and rinsed
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1 small clove garlic
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2 tablespoons fresh lemon juice
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2 tablespoons tahini
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2 tablespoons olive oil
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½ teaspoon salt
Add everything to a food processor and blend until smooth, scraping down the sides as needed. Then pick your variation:
Pink: Beet White Bean Dip
Add 2 small cooked beets (store-bought pre-cooked works great) and a pinch of cumin, fresh dill or basil. Blend until smooth.
Orange: Roasted Red Pepper Dip
Add ½ cup jarred roasted red peppers and a pinch of smoked paprika. Blend until smooth.
Green: Spinach & Herb White Bean Dip
Add a big handful of fresh herbs — parsley, basil, dill or a mix, and a small handful of baby spinach for extra color. Blend until smooth.
All three keep in the fridge for up to 5 days in an airtight container and pack well alongside veggies, crackers or pita wedges.
