Weekly Bits: Back-to-School Eats

We celebrated back-to-school week this week! (Could you tell?) You gave us lots of tips making back-to-school transitions easier at every time of day -- breakfast, lunch, even snack time

All week we covered back-to-school topics, and you shot back with your own ideas for kid- and adult-friendly snacks, lunches and more.

"I don't ever buy out of the vending machines! I keep healthy snack options on hand that I bring fresh from home (like yogurt or veggies/fruit or raw nuts). I also keep some "shelf stable" choices in my desk -- usually 100-calorie packs of roasted almonds, Kashi granola bars or something else that will give me a protein/carb combination." -- Linda

"If I'm hosting a party in the summer, I will use a melon baller on a cantaloupe and honey dew, chunk watermelon piece and make large slices of bananas; then I skewer them & make a dip with crushed pineapple, vanilla instant pudding and sour cream. It's a great way to get the kids to eat their fruit. There are endless possibilities too. I think all fruit can be skewered and it's so colorful!!" -- ATok

"My daughter has a peanut allergy so my son eats sunflower butter (made from sunflower seeds so it's nut-free). It's really quite good and has a very similar taste and texture. He likes it every bit as he does peanut butter. Try it." -- Maria

On Facebook, we asked you what made it into your kids' lunches, and you had some great ideas:

"Staples in my girls lunches are yogurt, fresh fruit, a veggie, a protein (I'm not going to lie, it's common to have nuggets, PB&J or pizza) and a snack (crackers or Pirate's Booty). I try to stay as well rounded as possible!" -- Claire

"My 10 year old gets overwhelmed by food. I try to pack small portions -- half a sandwich on whole-grain bread, fruit, chocolate soy milk, string cheese -- and usually either some whole-grain organic chips or nuts for a snack later in the day." -- Nancy

We also asked our Twitter followers what they were serving on their Meatless Monday dinner table:

"Grilled portabellas, corn on the cob and salad" -- Ginger
"Roasted veggies from our CSA mixed with quinoa." -- Julie

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In honor of Earth Week, we focused on some easy ways to green up your cooking. Our latest comment roundup includes some of the great responses you, our readers, shared on saving energy in the kitchen. Also on this week's menu: Get your green on with more ways to love asparagus.

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Weekly Bits: Eat Your Greens

Spring is in full bloom, and grocery stores and farmer's markets are teeming with fresh produce. It's the perfect time to try something new. This week's list of reader comments includes some tasty ideas for an uncommon pick. Plus, a cool yogurt trick.