Back-to-school time means it’s back to being busy before, during and after school. It’s time for parents and kids to create new routines. From early wake up calls to shuttling kids to school and activities, ease the morning mayhem by incorporating a simple meal-planning strategy. As a parent, look for fresh, make-ahead options your kids will enjoy. Serve up lunch box love by mixing up the classic sandwich with a spin on sushi in this Bento Box Lunch recipe. It’s a creative way to deliver nutritious, wholesome ingredients that will make the whole lunchroom drool. Plus, it’s something you can take for lunch, too.

Bento Box Lunch

Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes Servings: 4

“Sushi Roll”

4 slices whole grain bread 4 slices turkey 1 tsp. yellow mustard 1/2avocado, sliced 1 mini cucumber, cut into 3-inch-by-1/4-inch sticks

Quinoa Salad

1 cup quinoa, cooked 1/4 cup sliced almonds 2 mandarin oranges, peeled and separated 1/4 cup dried cranberries 3 bunches green onions, sliced 1 tsp. olive oil Salt, to taste Black pepper, to taste

Broccoli Salad

1 large head broccoli, chopped 1/4 cup sliced almonds 1/4 cup dried cranberries 1 tsp. soy sauce 1/2 cup nonfat greek yogurt Black pepper, to taste

Cinnamon Apples

1 green apple, sliced 1 Tbsp. lemon juice 1 tsp. ground cinnamon To make “Sushi Roll” trim crust from bread. Using rolling pin, roll out bread slices to 1/8-inch thickness. Top with turkey, mustard, avocado and cucumber. Roll into cylinder, wrap with plastic wrap and cut in half. To make Quinoa Salad: In medium bowl, combine quinoa, almonds, oranges, cranberries, green onions and olive oil; season to taste with salt and pepper. To make Broccoli Salad: In medium bowl, combine broccoli, almonds, cranberries, soy sauce and yogurt; season to taste with pepper. To make Cinnamon Apples: Toss apples with lemon juice and cinnamon. Place in sandwich bags and wrap tightly. Organize equal amounts of “Sushi Rolls,” Quinoa Salad, Broccoli Salad and Cinnamon Apples in separate bento box compartments.

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen