Jiff has 150mg sodium per serving.

Do you use a breadmaker or go from scratch Rosana? Daughter and I would love to start doing that.

I hate to be awful, but if you’re serving Jif, you’ve got bigger issues than the sodium in your bread.

It’s the brand I use and had access to checking quickly. I do not care for Jiffy, nor for reduced fat in any brand :-)

How does Skippy stack up on sodium Danielle?

Suzie- I’ve got healthy kids who like some PBJ in their life and are physically fit and quite healthy weights. Add nitrates to the mix on deli meats, and I’m fine sticking with peanut butter for some lunches.

Pretty much anything that’s processed is likely to contain an excessive amount of salt. The only healthy way to make meat sandwiches is to roast your own chicken/turkey, then cut off slices. It’s also much cheaper that way. Look for a brand of peanut butter that doesn’t contain sugar. We buy Adam’s.

My kid get a yogurt tube, cheese stick, apple, grapes, carrots and milk for lunch everyday. He doesn’t always eat all of it and what he doesn’t eat changes, but he likes it and its healthy.

To weigh in on the bread situation – we got a second hand bread machine ($7 at VoA!) and use that to make bread. It has a delay function, so we throw in the ingredients at grown up bed time (takes about 5-10 minutes) to measure everything) and its done by the time we wake up. Its saved us loads of money and it gets fun to play with the recipes on the weekend. Rosemary bread is a favorite.

Never mind the salt…the preservatives (nitrates and nitrites) in lunch meat are also horrifying and have been shown to be unhealthy. They are in every brand including Boars Head and even some of the Whole Foods lunch meats. I don’t give processed lunch meat to my kids and am trying to discourage my husband from eating it as well.
A really healthy and easy lunch to make for school is whole grain pasta with meat sauce (I make it myself with jarred sauce and good ground sirloin — just be careful to read labels since even Barilla sauce can have a lot of sugar in it). You can use a big batch over the course of a whole week. You can also add chopped vegetables.

The problem is Michelle=- my kids would LOVE things like that, but our school will not let them heat their lunches. They have to be ready to eat, or buy the school’s lunch crap. So they do salads, yogurts, wraps, cheese and crackers- and usually request some PBJs a couple times a week. But even their thermoses don’t keep things like that nearly hot enough for them.
I REALLY wish they could access a microwave, that’s what my husband does is take a smaller portion of the previous might’s dinner for lunch.-

I pack lunches every day. Some favorites for main dishes are: spinach salad (pack the toppings and dressing in separate, small containers), leftovers (my kids just eat them cold), veggie soup in a thermos (no, it’s not super hot, but no one has complained), sandwiches made on whole wheat bread with leftover meat from the night before (I roast a lot of chickens because I’m lazy and it’s the easiest thing ever), PBJ with natural PB on whole wheat. Honestly, I don’t worry about sodium all that much, because we don’t eat many processed foods. The goal isn’t to eliminate salt completely. We need sodium to live. Just cooking the majority of the food you consume yourself eliminates most of the common excess sources. Once you have your main dish in place, all you have to do is grab some raw, cut veggies and throw them in a container, and pack a couple pieces of fruit (my kids like the extra piece of fruit to snack on).