Are cage-free eggs more nutritious? Can coffee be considered a meal? Certain beliefs when it comes to food can be very damaging for your health.

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Megan Sedivy, a registered dietitian with Fresh Thyme Market, joined us to share meal planning strategies for families during the back-to-school season. With mornings often being hectic, Sedivy suggested a make-ahead sheet pan pancake recipe that includes ingredients like bananas, blueberries, eggs, oats, and flour. The pancakes can be prepped in advance, sliced, frozen, and reheated as needed, making for a quick and nutritious breakfast option.

For lunch, Sedivy recommended focusing on three key components: protein, produce, and peak energy foods. She advised including at least three different colors of produce in lunch boxes, such as blueberries, bananas, and apples for younger children, and bell peppers and tomatoes for older kids. Protein options can range from nut butter for small children to chicken salad for middle schoolers and tuna salad for high school students. Plant-based alternatives like quinoa and tofu were also highlighted.

Sedivy also offered suggestions for after-school snacks that are both healthy and convenient. She demonstrated an apple crunch wrap made with a spinach wrap, nut butter, apple slices, cinnamon, walnuts, and granola. For quicker options, she recommended stocking the pantry with whole grain cheese crackers, microwave popcorn, fruit and veggie pouches, and protein-rich snacks like beef and chicken sticks.

These meal ideas aim to provide balanced nutrition while ensuring that children enjoy their meals. Sedivy emphasized the importance of planning meals that are easy to prepare and packed with nutrients, helping to set the stage for a successful school year.

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The 11th annual FoodCon at the Harrison Center is set for August 2 from 6-9 p.m. Created in 2010, this unconventional convention celebrates the art and culture of food in Indiana. Indiana Humanities will debut its new short film series, “Recipes For Our Community,” during the event. The films were produced by the Indiana Humanities team.

Communication Manager Anna Bowman discussed the event and the short films. The event will feature edible bugs and milkweed, the latter highlighted in one of the films where a member of the Miami Tribe of Oklahoma demonstrates cooking milkweed, a plant commonly found in gardens.

Bowman mentioned that four different short films, each under five minutes, will debut at FoodCon. These films cover various topics, including cooking on a car motor, a survival skill. Attendees will see films on milkweed, maple syrup, and German potato salad. For example, one film shows the Chin community in Southport making a traditional corn soup as part of their monthly gatherings.

The maple syrup film, produced in Greencastle, illustrates the process of tapping maple trees and the tradition’s legacy in Indiana. Bowman noted the importance of sharing these food stories to reflect Indiana’s diverse food culture beyond the well-known corn and tenderloins.

In addition to the films, FoodCon will feature vendors, including the Indianapolis Public Library and popular local food trucks. Some vendors, such as Black Vegan, will offer a variety of foods for attendees to enjoy.

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