Here are some recipes to help with inspiration and meal planning for children’s lunch boxes and snacks. These recipes are easy to make, and delicious! Enjoy!
Lunch ideas
Veggie filled wraps
Ingredients for 2 portions
- 1 medium carrot
- ¼ medium cucumber
- ¼ head lettuce
- 40g cheddar
- 50g hummus
- 2 wholegrain wraps
Grate some carrots and cheddar, slice some cucumber, and shred some lettuce.
Spread some delicious hummus over a wholegrain wrap then top with the carrots, cucumber, lettuce and cheddar.
Wrap it up tightly in baking paper or clingfilm for your child to enjoy later in the day!
Experiment with different veggies, such as peppers, cooked tender stem broccoli or asparagus, to get in some extra veggies!
Ham, cheese and tomato frittata
Ingredients for 2 portions
- 3 large eggs
- ½ medium tomato
- 40g cheese
- 4 slices ham
This recipe can be made the night before for easy lunchtime prep!
Beat together eggs with your choice of seasoning. Just be mindful of salt as we are using ham here.
Chop up tomato and add it to the beaten eggs. Cook the eggs in a pan and when they are almost set, sprinkle over some chopped ham and grated cheese.
Continue cooking a low heat until egg is cooked through. Cut into wedges and leave to cool before adding to the lunchboxes!
Mix things up by swapping out the tomato for courgette or onion, and the ham for sliced chicken or beef.
Vegetable and tuna pasta
Ingredients for 2 portions
- 80g wholemeal pasta
- 100g tinned sweetcorn
- 2 handfuls spinach leaves
- 200ml pasta sauce
- 40g cheese
Boil pasta (wholemeal pasta would be a great fibre boosting option if the kids enjoy it!). Once cooked, drain and mix in 2 handfuls of washed and chopped spinach, as well as some drained sweetcorn and shop brought tomato sauce (low sodium & sugar option).
Once mixed well, stir in some tinned tuna and leave to cool before adding to a lunch box. Top with some grated cheese and enjoy! Mix up the pasta shapes here to keep things fun and interesting.
Turkey and hummus rollups
These are a great idea to pop in the lunchbox if you are looking for something different than sandwiches and wraps!
Ingredients for 1 serving
- 2 large slices of turkey (go for low-sodium options)
- 2 tbsp hummus
- Small handful of baby spinach, chopped
- ¼ red pepper, thinly sliced
Method:
- Cut each slice of turkey in half to create 4 pieces
- Then spread some hummus equally between the slices
- Top with the spinach leaves and red pepper, and roll up tight.
- Secure with a toothpick and pack in an airtight container
Snack ideas
These can be added alongside the main part of the lunch box to boost the nutrition and finish off a tasty meal, or you can save these for after school!
Fruity cheese kebabs
Ingredients for 2 portions
- A handful of small fruit, such as strawberries, blueberries, raspberries and grapes
- 60g Cheese, cut into small cubes.
Thread the cheese cubes with berries or grapes on cocktail sticks – the kids can make these themselves and can be a great way to encourage fruit intake!
Cucumber & tzatziki boats
Ingredients for 2 portions
- ½ cucumber
- 100g Greek yoghurt or tzatziki
Cut cucumber down the middle and scoop out the soft watery middle.
Fill this with tzatziki or Greek yoghurt for a high protein and fibre snack!
You can swap out the cucumber for celery too, and try out a filling of mixed tuna and yoghurt for added flavour.
Granola pots
Ingredients for 1 portion
- 50g chopped mixed fruit
- 50g Greek yoghurt
- 1 tbsp granola (low sugar)
- 1 tsp honey
In a small container with a tight lid, layer in some chopped fruit (we love banana or berries here) with Greek yoghurt and shop brought granola.
Choose a no-added sugar Greek yoghurt, and a low sugar granola option.
Add a little drizzle of honey if your child doesn’t enjoy unflavoured yoghurt. Layer the fruit, yoghurt and granola one by one to fill the small pot, and screw the lid tightly to prevent leaking.
Blueberry coconut oat muffins (makes 6)
These will keep in an air-tight container in the fridge for 4 days, so are a great idea to make for the week ahead!
Ingredients for 6 muffins
- 80g rolled oats
- 100g berries
- 2 tbsp milk of choice
- 20g unsweetened shredded coconut
- 10g flaxseeds
- ½ tsp cinnamon powder
- ½ tsp vanilla extract
- 1 tbsp maple syrup
- ¼ tsp baking powder
- 1 large egg
Method
- Preheat the oven to 190ºC and line a muffin tray with cases (or use a silicone muffin tray).
- In a large bowl, mix together the oats, coconut, flax seeds, cinnamon and baking powder.
- In a separate bowl, whisk the egg with milk, vanilla and maple syrup.
- Fold in the egg mixture to the dry ingredients and then add the blueberries.
- Divide the batter evenly between the muffin trays and bake for 20-25 minutes until golden brown.
- Leave to cool before enjoying!
By Reema Patel, Registered Dietitian
