Easy & Delicious Back to School Recipes

Refresh your back-to-school routine with delicious, easy, and affordable meals! The recipes below feature quality ingredients to ensure your littles are eating some key nutrients for their cognitive and physical health—even at snack time!

Pro Parent Tip for Back to School Shopping at the Co-op: Be sure to shop Co-op Basics from the Field Day brand to find our best everyday deals on high-quality, usually organic, staples! We wrote many of these recipes with Co-op Basics in mind. Look for the Field Day label and “Co-op Basics” shelf tags to find 100s of items at everyday low prices!

Greek Yogurt Parfait with (Optional) Chocolate Shell

Greek yogurt is a great source of protein and healthy fats for growing bodies and brains—plus it’s really fun to crack into the chocolate shell concealing the deliciousness below. Use a 4 or 8 ounce mason jar or clean and reuse an old glass or ceramic yogurt container.

Ingredients

• 4 or 8 ounce mason jar
• Unsweetened Greek yogurt 
• Field Day Frozen Organic Blueberries
• Field Day Organic Honey Oat Granola
• Optional: Honey or Nut Butter for drizzling

For chocolate shell (optional):

• 2 Tbsp. Field Day Chocolate Chips
• ¼ tsp Field Day Organic Unrefined Coconut Oil

Instructions

Layer yogurt, blueberries, and granola in your jar or container. If adding a drizzle of honey or nut butter, add it in with the layers. The parfait should come right up to the edge of the container. End with yogurt so you get a smooth surface. 

In a small microwave-safe bowl, add chocolate chips and coconut oil. Microwave for 30 seconds, stir, and microwave for an additional 15 seconds if needed. Pour over the top of the yogurt and chill in the refrigerator. Serve for breakfast, as an after school snack, or post-sports pick me up.

No-Bake Almond Butter & Jelly Bites

These protein-packed and peanut-free, no-bake bites are perfect for your kiddos to take to school for lunch or have as an afterschool snack! Not to mention, they are incredibly easy to assemble and can last in the fridge and freezer for days! Tasty AND a time saver; we love to see it!

Ingredients

• ½ Cup Field Day Strawberry Fruit Spread
• ⅔ Cup Field Day Almond Butter
• 2 Tbsp Field Day Organic Chia Seeds
• 2 ½ Cups rolled oats

Begin by microwaving almond butter for roughly 20-30 seconds to soften. Then add all of the ingredients to a large mixing bowl and stir with a wooden spoon until fully combined. Scoop out a golf ball size (about 2 tbsp) of mix and with clean hands, roll the mixture into a ball and lay on parchment paper. Repeat until all of the mix has been used!

Store the bites in an airtight container in the refrigerator for up to 7 days, at room temperature for up to 3 days, or freeze for up to 3 months!

Optional: Add fun mix-in’s such as chocolate chips, coconut chips, or seeds for extra flavor and texture!

Homemade Fruit Roll Ups

These homemade fruit roll-ups are the perfect back-to-school snack for kids because they’re made with real, seasonal fruit and just a touch of natural sweetener (so you know exactly what’s in them). They’re fun to eat, easy to pack in a lunchbox, and can be boosted with chia seeds for extra fiber to help kids stay full and focused during busy school days.

Ingredients

• 5 cups of fresh strawberries (or whatever fruit is seasonally available!)
• 2 tbsp maple syrup (or honey or agave)
• 1 tsp lemon juice
• 2-4 tbsp chia seeds (optional for more fiber!)

Preheat your oven to 200°F. Line a baking sheet with parchment paper. In a blender, combine the fruit, sweetener, and lemon juice. Blend until very smooth.

For a smoother texture, pour the mixture through a fine mesh strainer to remove seeds.(optional) If using, stir the chia seeds into the blended fruit mixture until well combined.

Pour the fruit mixture onto the prepared baking sheet. Use a spatula to spread it into an even layer about ¼ inch thick, paying special attention to keep the edges thick enough so they don’t dry out too quickly.

Place the baking sheet in the oven and bake for 4–6 hours, or until the fruit mixture is completely dry to the touch. Once cooled, cut into strips with scissors and roll them up with parchment or freezer paper.

Cheezy White Bean Hummus (Tahini Free!)

This Cheezy White Bean & Chickpea Hummus is a delicious, creamy snack that’s naturally high in protein and fiber, making it perfect for keeping kids full and energized during busy school days. Its mild, cheesy flavor and smooth texture make it a kid-friendly favorite, encouraging them to dip fresh veggies, bread, or chips for a fun and nutritious lunch or snack.

 Ingredients

• ½ (15-ounce) can white beans, drained and rinsed
• ½ (15-ounce) can chickpeas, drained and rinsed
• 1 garlic clove, minced
• 1 ice cube
• 2 tablespoons extra virgin olive oil (plus more for serving)
• 1 teaspoon cumin
• ½ teaspoon coriander
• 4 tablespoons nutritional yeast
• 1 teaspoon Italian herb blend
• Kosher salt
• Juice of ½ lemon, more to your liking

Add the white beans, chickpeas, and minced garlic to a food processor. Puree until smooth.

With the processor running, add the ice cube, olive oil, lemon juice, cumin, coriander, Italian herb blend, nutritional yeast, and a big pinch of kosher salt. Blend for about 4 minutes, adding a little hot water as needed until silky smooth. Taste and adjust seasoning as needed.

Chill for at least 30 mins before serving. Drizzle with olive oil and sprinkle with fresh herbs if you like. Enjoy!

Rainbow Veggie Snack Wrap

This snack wrap is loaded with colorful veggies and delicious (dairy free!) garden cream cheese to keep the kiddos satisfied while also making sure they get their veggies in throughout the week! Slicing the wrap into pinwheels or fun shapes with a cookie cutter is also an option for extra pizazz!

 Ingredients

• 2 large flour tortillas
• 6 mini bell peppers, sliced
• 1 large cucumber, diced
• 2 carrots, shredded
• 1 avocado, sliced
• 1 Cup purple cabbage, shredded
• 2 Cups micro greens
• 4 Tbsp Kite Hill Garden Veggie Cream Cheese (dairy free)

Begin by spreading 2 tbsp of cream cheese on the tortilla. Then sprinkle 1 cup of microgreens, followed by ½ cup of purple cabbage. Top with 1 shredded carrot, ½ of the avocado, and ½ of the diced cucumbers. Finish it off with about 3 sliced mini bell peppers. 

Repeat this for the second tortilla. 

Wrap each tortilla around the veggies and slice in six pieces. Serve and enjoy! 

Optional: Add more veggies or make swaps for seasonality!

Red Pepper Penne

Not quite tomato sauce and definitely a step above butter & parm, this orange pasta is easy to make and sure to please! Serve hot or cold in your little’s lunch box. Note: Piquillo peppers are not spicy—they’re actually pretty sweet!

 Ingredients

• 8 oz. Field Day Organic Penne Pasta
• 12 oz. jarred piquillo peppers
• 1 clove garlic
• ¼ cup avocado or olive oil
• 1 tablespoon fresh squeezed lemon juice
• ½ teaspoon salt, plus more to taste
• Freshly ground black pepper
• Optional: chopped fresh basil

Cook pasta in salted water according to package instructions. 

While the pasta is cooking, prepare the sauce. Add drained red peppers to a food processor (immersion blender works great too) along with the garlic, oil, lemon juice, salt and pepper. Blend until smooth. 

Toss with cooked pasta and finish with a sprinkle of fresh basil. Enjoy hot, cold, or room temperature.

Best in House: Tried & True Gluten Free Favorites

If you’re eating a gluten free (GF) diet, or cooking for someone who does, you’ll want these tried and true GF favorites on hand! Gluten free foods have come a long way from the days of dry, crumbly, flavorless alternatives. Most eaters won’t even be able to tell these products are gluten free—they’re that good!

Did we mention that The Co-op has arguably the most GF alternatives around? The products featured below were selected by our staff members, Christine and Taylor,  who are gluten free and major foodies –”we stock them, we cook with them, we love them”!

Gluten free baking, Simplified

These Products are a Baker’s Best Friend

Bob’s Red Mill 1:1 Gluten Free Baking Flour

Let me introduce you to the best “all purpose” gluten free flour out there, Bob’s Red Mill 1:1 Gluten Free Baking Flour. That means you can replace the flour in a recipe with the same amount of this to make the recipe gluten free. We’ve had success using this flour for cakes, cookies, pie crusts, dumplings, ravioli, ladyfingers, pancakes, and so much more. This mix has xanthan gum added, a starch that helps bind ingredients together, making it a true 1:1.

Currently on sale: Save $4 till 4/15/25!

King Arthur Gluten Free Muffin Mix

This is the EASIEST way to start baking gluten free. Reach for King Arthur Gluten Free Muffin Mix when you need to bring cupcakes to a party, serve muffins for brunch, or are looking for a family-friendly baking project with shockingly good results. The vanilla flavor is the perfect canvas to customize with muffin mix-ins, cake fillings and toppings.

Comfort at 0 Degrees

Top Picks from the Freezer

Feel Good Foods

By far our favorite frozen brand of extremely craveable, savory snacks, breakfasts and appetizers. Christine’s favorite are the Crispy Jalapeno Bites paired with sweet chili sauce, of course, while Taylor loves the Three Cheese Mac & Cheese Bites. We also have their Fried Pickles, Potstickers, Egg Rolls, Breakfast Pockets, and more. Made without artificial flavors, colors, or sweeteners—there’s no junk, just delicious food minus the gluten!

Straus Family Creamery Ice Cream

Lots of folks don’t know that the Cookies & Cream and Lemon Cookie flavors of super-premium Straus Organic Ice Cream are made with gluten free cookies! Not only is this true, but Straus ice cream has another reputation for less air and higher butterfat percentage for a creamy hand-churned consistency.

Snacks!

Sweet or Savory, Always Gluten Free

Crackers

We always include Better Buckwheat Cranberry & Almond Maine Crisps on a charcuterie board. Made with tart cranberries, raw wildflower honey, seed medley, and Herbes de Provence, these crackers complement many cheeses, cured meats, and spreads. Favorite pairings include Cowgirl Creamery Red Hawk Triple Cream Brie and house-made DFC Chicken Salad! 

For every day snacking, you’ll want to go with Simple Mills Farmhouse Cheddar Almond Flour Crackers! These are the perfect combination of the other popular cheesy crackers out there (one is square and one is shaped like a fish, if you know what I mean). If you miss those snacking experiences, try these crackers! We love that they’re made with minimal whole food ingredients too.

Bars

Kind Bars are such a treat! They’re made with nuts, seeds, dried fruit and honey. Favorite flavors include Strawberry Sunflower Seed and Caramel Almond Sea Salt. A Kind Bar is the perfect pick-me-up with filling fiber and great flavor!

Gluten free people know eating out and about can be difficult on a gluten free diet and so we usually have a snack with us to keep hanger and bad decisions at bay. Christine recommends Clif Builders Protein Bars, with 20 g of plant-based protein, as your emergency fuel. All of the flavors are good, but Chocolate Peanut Butter is our most popular!

Reach for a GoMacro Bar when you need to complement a meal or are having an active day! We stock a ton of their flavors, but our staff love Cherries and Berries and Oatmeal Chocolate Chip the best.

Cookies

Spring time can be challenging for those of us who can’t eat gluten mostly because it’s Girl Scout Cookie season. Enter Mom’s Munchies Skinny Mint Cookie, which is a giant chilled gluten free thin mint cookie that is so delicious and satisfying it quells a season’s worth of gluten jealousy. You can find these in the fridge on Aisle 13 all year long (take that, girl scouts!)

2/13/25 Update

Our local vendors like Vega Farms have experienced the full brunt of avian flu’s devastation. Recognizing that our small, local vendors need our support the most during this unprecedented shortage, some egg prices have increased in order for these farms to cover their operating costs. Vega Farms eggs by the each were formerly $0.39 and now sit at $0.69.

We still currently have 2 egg options that are under $5. We are doing all we can to keep prices for the community low however, as the effects of the bird flu continue to impact more egg farmers, possible price changes are unknown.

What’s going on with eggs?

According to USDA egg market data published on January 28th, 2025, the average price for a dozen large eggs in CA is $8.97.

You may have noticed eggs are hard to find at some of the bigger stores around town or when you can find them, they are pushing $10/dozen or more. The country’s hens are suffering from several factors, including avian flu, which have drastically reduced the egg supply. 

Our Eggs are Local

Thankfully, because of our strong relationship with local farms, we’re able to keep eggs on our shelves when conventional supply chains fall short. ⁠

Bulk Eggs come to us from Vega Farms right here in Davis! Their hens enjoy free movement of their barn and pasture and are never subjected to wing clipping and forced molting. Hens live happy lives free from hormones, antibiotics, animal by-products, and additives of any kind. ⁠

Cooperation Keeps Prices Low

Not all of the eggs on our shelf are local. We secure these eggs through cooperation; cooperation with hundreds of other food co-ops across the country! We belong to a cooperative called National Cooperative Grocers and together we negotiate to keep egg prices down and on sale for our communities when possible! Through this partnership, a dozen organic pasture-raised eggs from Vital Farms are on sale for $7.99 through 2/4/25.

Cooperative Principle #7, Concern for Community, guides our team to keep in mind how our shoppers are affected by grocery prices more broadly. Being concerned with providing our community access to essential groceries, we have kept most egg prices below the California average!

The Co-op is a Vegan Paradise

Check out our TOP 10 Vegan Products according to staff and shoppers!

These are our most popular vegan products – other than bananas, bulk water, and things like that. We considered item sales, recommendations from vegan staff members, and overall wow-factor to determine our list of 10 best vegan items on our shelves. TL;DR you must try these vegan products!

1. Rebel Cheese – Smoked Cheddar 

“This cheese is an absolute must-have in my fridge at all times!” – Education and Outreach Specialist, Anna

This is your new favorite aged-style vegan hard cheese. The smoky umami flavor is unbeatable! It’s made with cashews and mellow white miso (hello, umami!) creating a unique and undoubtedly “cheesy” flavor. We love pairing it with crackers charcuterie-style or tossing diced pieces into dishes like pasta salads and soups for extra flavor.

2. Goodles – Vegan is Believin’ 

On days when you don’t feel like cooking, these noodles should be your go-to. The creamy vegan white cheddar mac base is also perfect for dressing up: Field Roast Apple Sage Sausage Links are a good choice or go with something more classic by adding chopped frozen broccoli or spinach. It’s the easiest weeknight dinner!

3. The Full Hippie Sandwich 

If you are looking for something fresh and delicious to eat right now, look no further! The Full Hippie is a Co-op original and winner of several local awards (including Best Vegetarian Burger in 2021). This hefty sammie includes a peanut butter and sriracha tofu patty with minty slaw and garlic cashew mayo. The Full Hippie is one of our best selling sandwiches! Order at the Deli counter inside the Co-op. 

4. Miyoko’s Oatmilk Butter – Cinnamon Brown Sugar 

Remember eating cinnamon toast for breakfast as a kid? This butter might as well be called Cinnamon Toast Spread because that’s exactly what it tastes like! Get nostalgic but make it vegan. PS – We also love the Garlic Parm version! It makes making vegan garlic bread SO. EASY. 

5. Just Egg – Folds 

“These taste just like real eggs, which I find myself craving now and then, making them a perfect substitute!” -Education and Outreach Specialist, Cooking Class Instructor, and Vegan, Anna 

These are more versatile than you might think at first! Ideal for breakfast and breakfast sandwiches, of course, but you can add these to fried rice for dinner or egg salad sandwiches for lunch. Just Eggs Folded contain 6 g of protein per serving and no cholesterol and they’re perfect and fluffy every time!

6. Lesser Evil – White Cheddar Popcorn

Here is another one on the list because we love nostalgia, but this time nostalgia for after school snacking. Remember that black bag of white cheddar popcorn? Now imagine it’s organic and vegan! And Lesser Evil White Cheddar Popcorn is ridiculously addictive – be repared to eat the whole bag in one sitting our staff say (at least it’s high in fiber!)

7. Fillo’s Walking Tamales – Salsa Verde

Okay, seems weird, right? But these are delicious and so easy to prepapre (35 seconds in the microwave for two)! Enjoy them mindfully at home dressed up with avocado and salsa or on the go: in the car, at your desk, or on a walk around the Arboretum. We carry three flavors – Salsa Verde, Salsa Roja, and Salsa Habanero – for those of you who like it spicy. You’ll just have to try them for yourself!

8. Petit Pot – Oatmilk Chocolate Pudding

There are several reasons to love these little pots of chocolate perfection made with organic oatmilk, coconut milk, and cocoa. First, they are a truly indulgent dessert made way too easy – just peel back the lid and enjoy. Then, when you’re done, you can wash and reuse (or recycle) the glass jars into small vases, craft supply holders, food storage jars and more. Functional and delicious!

9. Mom’s Munchies – Skinny Mint Cookie

Here we have a giant Thin Mint that is gluten free, vegan, and refined-gugar free AND tastes as good as the real thing. Yes, it exists and we sell it! This cookie strikes the perfect balance of sweetness, minty-ness, and dark chocolate flavor. We recommend freezing them for a refreshing treat on hot days!

10. Oatly – Super Basic

Minimalists rejoice! Oatly has *finally* come out with a simpler version of the oatmilk we all love. This one only has 4 ingredients: oats, water, salt, and citrus fiber. It’s perfect for cereal, possibly the best non-dairy cereal milk we’ve tried… Plus, the citrus fiber in this comes from orange peels leftover from juice production, making this product that much more sustainable. 

Find all these items at the Davis Food Co-op in Downtown Davis, at the corner of 6th and G St! We’re open from 7am-10pm everyday. If you are a student, you qualify for 10% off your groceries through our Community Discount Program.

Maybe you’ve made limeade, put mandarin oranges in a salad, or whipped up lemon-pepper chicken. You might even have used grapefruit in a vinaigrette, if you were feeling fancy. Original in their own time, these ideas have been around awhile for good reason, they’re simple and tasty. In that spirit, here are some suggestions for fun, easy new ways to use citrus fruit.

Grapefruit

Not your grandparent’s grapefruit, nor the bitter power breakfast fruit of choice in the 80s. No, today’s grapefruit is the greatest grapefruit to date: broiled grapefruit! Slice your grapefruit in half (horizontally, not stem to end) and sprinkle the cut side with a teaspoon of dark brown sugar and a pinch of cinnamon (if you like), then put under the broiler for 4 minutes until top is caramelized and warm, and serve! A dollop of crème fraiche, Greek yogurt, or vanilla ice cream means you can enjoy this treat anytime. 

Orange

Peel a few oranges with a paring knife, cutting off the white layer of the orange peel, cut the orange in half across the wedges, then cut into 1/4-inch slices and spread on a platter. Scatter some very thinly sliced red onion rings on top along with a handful of whole or sliced kalamata olives. Top with a swirl or two of extra virgin olive oil, a pinch of salt and red pepper flakes and parsely if you have them. This simple-to-prepare Mediterranean salad looks and tastes gourmet.

Now, meet your new favorite condiment: mojo sauce. Blend equal parts orange and lime juice with olive oil, plenty of fresh garlic and a pinch each of cumin, salt and pepper. Serve with roasted potatoes, fried plantains, beans and rice, pork, beef, chicken, shrimp, veggies, tofu, etc. etc. 

Zest

Did you know that the secret behind such citrus-flavored favorites as lemon ricotta pancakes, key lime pie and lemon parmesan pasta all comes down to one word: zest? Learning to zest your citrus is an easy way to boost flavors naturally in a variety of foods. For instant tropical flair, combine tangerine zest and shredded coconut in a tasty quick bread or muffins. Consider zesting all your citrus and freezing the zest for future use – it will keep in the freezer in an airtight plastic bag for months. 

5 Ways to Zest

Microplane

Hold citrus in one hand and the microplane in the other. Rub the citrus back and forth across the grates while applying very gentle pressure. Rotate as you go so you only get the colorful rind (not the white, bitterly flavored pith). Do this carefully – a microplane has very sharp edges.

Citrus Zester

Place the fine, sharp-edged holes on one end of the citrus, following the curvature of the fruit. Apply gentle pressure while you pull the zester down the side of the fruit. Repeat until the entire peel is removed and only the pith remains. This method produces longer strands of zest – ideal for dramatic garnishing. 

Box Grater

Rub citrus against the side of the grater that has those small, sharp holes. Pay close attention to the placement of your fingers or you’ll get scraped up. Rotate fruit as you zest until colorful peel is gone or you’ve gotten enough for your recipe. 

Vegetable Peeler

Place the sharp edge of the peeler on one end of the citrus and push slightly into the fruit. Pull down to the other end, paying close attention not to cut into the fruit too deep.  You want to remove as little of the white pith. Repeat this process until the entire peel is removed in strips and only the pith remains. Finely chop the peel strips to make lemon zest.

Knife

Not our first choice zesting tool, but a paring will work in a pinch. Cut one end off the fruit and place it cut-side down on a cutting board. Now use the knife to cut into the fruit, removing the peel only. Cut away any white pith you accidentally scoop up. Finely chop the pieces of peel until zest-sized. 

Blog adapted from National Co-op Grocers with permission.