Megan Roosevelt, aka the Healthy Grocery Girl, was at KATU on Monday morning with healthy ideas for school lunches. Click play on the video to watch!

Roosevelt also offered the advice and recipes below:

When packing lunches, choose as many “whole foods” as possible. Whole foods are foods that are unprocessed and unrefined, or processed and refined as little as possible. Make lunch balanced by including whole-grains, protein, fruits and vegetables.

The Classic Lunch Box
Makes one serving

2 slices whole-wheat bread
1-2 tablespoons organic peanut butter
4-5 thin slices of cucumber
¼ cup apple chips
¼ cup carrots, sliced
¼ cup snap peas
Directions: I call this a “PB & C” for Peanut Butter and Cucumber sandwich! Spread peanut butter on toast and add thin slices of fresh cucumber. Add snap peas, carrots and apple chips or dried fruit on the side.

The Savory Lunch Box
Makes one serving

1 cup lentil pasta, cooked
¼ cup homemade pesto
1/5 fresh cucumber, sliced
5-6 olives
3-4 whole-grain low-sugar cookies

To make pesto:
2 cups arugula
¼ cup olive oil
½ cup pine nuts
2 cloves garlic
½ fresh lemon, juiced
Pinch of sea salt
Directions: Cook lentil pasta according to package. To make pesto, add arugula, olive oil, pine nuts, lemon juice and sea salt into a medium food processor and pulse together until evenly combined. Toss pasta with pesto and place in a lunch container. In side containers, add slices of fresh cucumber and olives. Add in all-natural cookies made from whole-grains as a healthier treat. Additional healthy pasta options include: whole-wheat pasta, brown rice pasta and quinoa pasta! Look for pasta that contains at least 3 grams of fiber per serving.

Delicious school-lunch ideas from the Healthy Grocery Girl