Like many local parents, Lisa Cheplak is an expert on packing school lunches. The certified health and nutrition coach has worked with local schools and nonprofit organizations to show kids, teachers and parents how to grow their own gardens, cook healthy dishes and plan menus and meals. And she’s a mom, so she’s run into those busy times when you throw whatever you can find plus a bag of chips in a bag and send them on their way.

She also knows that hot lunch options served by the Clark County School District are more nutritious than they get credit for, although sometimes long lines can cut into a productive lunchtime. That’s why we quizzed Cheplak for some tips on creating tasty, healthy, easy meals that pack up nicely, for those who want to go that route and are looking to simplify the process—and help build positive habits at home and at school.

Get the kids involved. “When my son got bored with the same old peanut butter and jelly, I asked, ‘What do you want? Let’s brainstorm,’” Cheplak says. “When anyone opens up the lunchbox, they want to be excited. It’s supposed to be a fun little break in the day.” If your students have participated in creating that break—menu planning, preparation, maybe even growing food in a home garden—they’re more likely to enjoy lunch consistently and look forward to it.

Get colorful: eat the rainbow. Age doesn’t matter; we all eat with our eyes first. If a seemingly simple pasta salad is crowded with beautiful bright vegetables (cherry tomatoes, crisp carrots, vibrant green herbs, purple cauliflower), it’ll attract attention and offer a path to healthy habits.

Wrap it up. Meal preppers know to think beyond sandwiches and incorporate different ingredients into a fun wrap with tortillas, pitas, roti or other foldable foods. But you can easily create another fun alternative by slicing those wraps into pinwheels. “A little cream cheese on tortillas topped with veggies can look like sushi pieces and is really fun for kids,” she says. “And that’s something you can make the night before with them while they’re working on homework.”

Variety wins. “I like to change it up week to week. We’ll do nacho week, with whole grain chips and salsa in a separate container, maybe a little guacamole, and cheese sauce in its own container so they can build their nachos right there,” Cheplak says. “And it’s great to use reusable bags and containers, which are not as expensive as you might think. You can find them at a dollar store.”

Click HERE to subscribe for free to the Weekly Fix, the digital edition of Las Vegas Weekly! Stay up to date with the latest on Las Vegas concerts, shows, restaurants, bars and more, sent directly to your inbox!