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Well, back to school and lunchboxes snuck up quickly, didn’t it?! Last blog I talked about snacking and how snack foods usually equal highly processed foods that are high in sugar, refined carbohydrates and refined vegetable oils. All things to avoid. So what are you going to pack in your kid’s lunchbox? If you’ve been following me for a little while you’ll know that I prefer low fuss, low cost, quick and easy recipes/cooking. Snacks are no different for me!

Super simple lunchbox snack ideas:

  • Fresh, raw vegetables like celery, carrots, cucumber, kohlrabi with dip like my kale pesto, guacamole, hommous, tzatziki, pate or a small piece of cold meat or fish.
  • Use the seasonal produce guide to help you pick seasonal vegetables to enjoy at their peak. EG snow peas, sugar snap peas, and peas in the pod are perfect for lunchboxes and taste amazing right now.
  • Cold/leftover meat or fish wrapped in lettuce leaves with mayonnaise.
  • Nori sheets (as is, or if you have time, toast them in the oven with a light coating of olive oil and salt).
  • Fresh fruit (preferably low sugar varieties) with a small amount of nuts, nut/seed butter, seeds, coconut flakes, yoghurt, cheese or chia pudding. Apple slices with nut/seed butter are delicious.
  • Seedy crackers with dip, pate, avocado or sardines (mash with olive oil and a splash of apple cider vinegar, salt and pepper).
  • Nuts or seeds with toasted coconut flakes and goji berries (like a trail mix)
  • Hard boiled egg.
  • Tinned salmon or sardines on seedy crackers or sourdough whole grain toast.
  • Olives in brine.
  • Yoghurt with berries or honey.
  • Overnight oats, chia pudding, or my seedy porridge (they don’t just have to be for breakfast!)
  • Gut-healing jellies are a nice ‘treat’ for the lunchbox and you can make them in fun shapes if you have some silicone moulds.
  • Don’t forget to include a drink of filtered water!

If your kids don’t like seedy crackers or prefer something flavoured, I recommend the Ceres brand of rice crackers. Their sea salt and vinegar and sour cream and chive crackers have no nasties in them. Available at some supermarkets and health food shops.

If you love to bake or make and have some more time, then I have collated some suggestions and links to recipes for you on Pinterest. So many delicious recipes on there, so don’t look when it is late at night or you’re hungry! At the bottom of this blog I’ve included a quick and easy vegetable muffin recipe for you to try out too. You can double the recipe and freeze some for another day. You can put the muffin in the lunchbox frozen and it should defrost by lunch time. Easy!

Make lunchboxes easy this year.

Did you know that I have a lunchbox planner that is available for FREE? Yep, free. This planner will take away any confusion around what to put in their lunchboxes. I give you a simple formula to follow that makes sure lunches are delicious and nutritious. There’s also some ideas on what to use to keep lunches fresh and cool. Best of all it has kid-tested and approved recipes in it! A Mum who made the banana bread said:

“it must be so good, because I didn’t even get to try any! My two kids ate it all.”

Don’t miss out on your copy. Click here to download it now.

I’d love to hear what you think and see pictures of your lunchboxes. Reply here, email me or tag me in your social media posts.

Vegetable Muffins (makes 12)

Ingredients:

  • 1 capsicum finely diced
  • 2 cups (loosely packed) spinach, roughly chopped
  • 1 cup zucchini, grated
  • 1 red onion or leek, finely diced
  • 2 cloves garlic, finely chopped
  • 1/2 tsp paprika, rosemary or oregano
  • 1/2 cup sheep or goats fetta, crumbled
  • 10 large free range or organic eggs, whisked seperately
  • Salt and pepper to taste

Method:

  1. Preheat oven to 180 degrees Celsius (160 with fan).
  2. Line or grease 12 holes of a medium-sized muffin tray.
  3. Divide vegetables and cheese (except garlic and herbs/spices) evenly among muffin holes.
  4. Add garlic and spices/herbs to whisked eggs. Stir to combine.
  5. Evenly pour the egg mixture into the 12 muffin holes.
  6. Bake in oven for 10-15 minutes or until egg is set in the middle.

Back-to-school healthy lunchbox snack ideas