3 lunches inspired from different places around the world

Looking for school lunch ideas? Registered dietitian Michelle Jaelin has three delicious ideas, inspired by meals around the world.

Japanese Inspired Egg Sandwich: Tamago Sando
Recipe courtesy of Tiffy Cooks. Makes 2 sandwiches

Ingredients
5 Large Eggs
1/2 tsp of Sugar
Black Pepper
1/8 cup of Japanese Mayo
4 Bread Slices

Instructions
In a pot, add water to cover eggs and put on high heat. Once boiling, turn off heat, cover lid and set timer for 10 mins to allow eggs to cook.
Once cooked, drain boiling water and let eggs sit in an ice bath for 5 mins before peeling.
Cut eggs in half and separate the egg whites and yolks into two separate bowls.
Mix egg yolks with sugar, black pepper and Japanese mayo until smooth and creamy.
Chop egg whites into small pieces and fold into the creamy egg yolk mixture.
Add the egg salad between two slices of bread and put a weighted plate on top to rest for 5 minutes.

Moroccan Inspired Lentil Salad
Recipe courtesy of EatingWell. Serves 8-10.

Ingredients
Preserved Lemon Citrus Dressing
1 tsp paprika
1 tsp ground cumin
⅓ cup fresh lemon juice
1 tsp kosher salt
½ tsp ground pepper
⅓ cup extra-virgin olive oil
¼ cup chopped preserved
1 tsp lemon zest
Lentil Salad
1 cup dry green lentils, rinsed
1 tsp kosher salt
1 Tbsp extra-virgin olive oil
2 cups diced carrots
1 ½ cups diced onion
12 dates, pitted and sliced
½ cup thinly sliced fresh mint or cilantro

Instructions
To Prepare Dressing:
Cook paprika and cumin in a small skillet over medium heat, stirring occasionally, until very fragrant, about 2 minutes.
Transfer to a large bowl and add lemon juice, 1 teaspoon salt and pepper. Whisk in 1/3 cup oil, then stir in lemon zest,
To Prepare Salad:
Place lentils in a medium saucepan with enough water to cover by 2 inches. Bring to a boil, reduce heat and simmer gently for 15 minutes. Stir in salt and continue cooking until just tender, but not mushy, 5 to 10 minutes more. Drain well.
Meanwhile, heat oil in a large skillet over medium heat. Add carrots and onion; cook, stirring occasionally, until tender, 10 to 15 minutes. Remove from heat.
Add the lentils, vegetables, and dates to the dressing; stir until well combined. Stir in mint/cilantro just before serving.

Mexican Inspired Quesadillas
Recipe courtesy of Michelle Jaelin. Makes 2 quesadillas

Ingredients
1 Tbsp olive oil
4 medium whole wheat flour tortillas
½ cup shredded marble (mozzarella and cheddar) cheese
4 slices deli meat

Instructions
Brush one side of tortillas with olive oil. Set aside.
Add tortilla oiled side down to a frying pan on medium heat, top with cheese. Add 2 slices of deli meat and top with more cheese. Cover with another tortilla, oily side up.
Once toasted and cheese is melted (about 3-5 mins), flip quesadilla over and heat until other side is toasted, and cheese has melted.
Repeat steps for the second quesadilla.
Serve with guacamole (homemade or store bought).