The end of summer is approaching all too quickly and school is just around the corner. Packing healthy lunches for your kids doesn’t have to be a drag. Choosing foods that can be prepped ahead of time makes putting together school lunches during busy evenings or rushed mornings that much easier. Making sure the meals have protein foods, fruits and vegetables and wholegrains ensures your child is having a nutritious and balanced meal to give them the energy they need throughout the day.
Here are some quick and easy lunch options that your kids will be sure to love! Each recipe is very simple with 5 steps or less and can be enjoyed warm or at room temperature. All the recipes have vegetarian protein and can easily be adapted and personalized by adding any additional protein of choice, such as chicken, beef or fish.
- Eight lasagna noodles (preferably whole wheat)
- 1 cup ricotta cheese
- ¼ cup parmesan cheese
- 1 cup marinara sauce
- Any other vegetables or meat filling of choice
- Cook the lasagna noodles according to package directions.
- In a bowl, mix the ricotta, parmesan cheese and tomato sauce.
- One at a time, lay each noodle flat and top with filling.
- Roll each one up, pack in a container and enjoy!
Mini Broccoli Cheddar Crustless Quiche
- 1 Tbsp olive oil
- 1 onion, diced
- 1 head of broccoli, finely chopped
- 8 eggs
- ¾ cup 2% milk
- 1 tsp dijon mustard
- ½ cup cheddar cheese, shredded
- ¼ cup parmesan cheese, grated (plus a bit more for topping)
- Salt and pepper to taste
- Preheat oven to 350°F and grease a non-stick muffin pan.
- Heat the olive oil in a pan. Add the onion and saute for 2 minutes. Add the broccoliand salt and pepper and cook until crisp (about 3-4 minutes). Set mixture aside and let cool.
- In a bowl, whisk the eggs, milk and dijon mustard. Stir in the cheese.
- Evenly divide the broccoli mixture between the muffin tins and then pour the egg mixture about 2/3 of the way up. Sprinkle the additional parmesan cheese over each muffin tin.
- Bake in the oven for 25-30 minutes until the center of the cups are set and the top is crispy and enjoy!
These are also a great option for breakfast on the go.
Chickpea Salad with Pita
- 2 cans chickpeas, rinsed
- 1 small red onion, finely chopped
- 1 bell pepper, finely chopped
- ½ cucumber, finely chopped
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 clove garlic, minced
- Combine all ingredients.
- Serve with pita (preferably whole wheat) and enjoy!
For pita chips, slice the pita into 8 pieces. Drizzle with olive oil and bake at 375°F for 12-15 minutes until crispy.
Vegetarian Pan-Fried Rice
- 2 Tbsp vegetable oil
- 2 eggs, beaten
- 1 cup edamame, shelled
- ½ cup broccoli, chopped
- ½ cup bell peppers, chopped
- ¼ cup carrots, shredded
- ¼ cup peas
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 tsp soy sauce
- 3 cups cooked brown rice, cold
- In a large pot or pan add all the ingredients except the brown rice and egg, and cook until softened but still crisp.
- Add the rice, stirring to break up any clumps and spread it out throughout the pan.
- Once warm, add the egg and mix throughout until fully cooked through.
- Stir in the sesame oil and enjoy!
All recipes inspired and adapted from the Food Network.
The Wholesome GO team has been working to provide you and your kids with some healthy back to school lunch options – keep your eye out on the store for new bento style lunches to go!
Eat well, be well,
Emma Minden, Registered Dietitian, Wholesome GO