Healthy and Delicious Lunch Box Ideas That Kids Love

Hey there! If you’re like me, you want to pack nutritious and tasty recipes for your kids but don’t always have time to come up with creative ideas. I totally get it – we’re all busy! The good news is, it IS possible to make lunches that your kids will be excited about eating and that will fuel their bodies and brains for a full day of learning and playing.

In this post, I’ll share some of my go-to healthy and delicious lunchbox recipes and ideas that your kids will love. They’re all made with simple, real ingredients and are full of nutrients to help kids grow. Let’s do this!

Tips for Packing a Nutritious Lunchbox

Before jumping into the recipes, here are some of my top tips for packing a healthy, balanced lunchbox:

• Include fruits and veggies – Make it colorful! Add fruits like grapes, berries, and melon and veggies like cherry tomatoes, baby carrots, and snap peas.
• Go for whole grains – For added fiber, Choose 100% whole wheat bread, brown rice, quinoa, or oats.
• Pick lean protein – Protein helps kids stay full and focused. Try turkey, hard-boiled eggs, beans, yogurt, or nut butter.
• Hydrate – Send a reusable water bottle to school filled with water. Milk and 100% fruit juice are also great options.
• Limit sugar – Stick to naturally sweet foods instead of packaged snacks like cookies or sugary cereal bars.
• Keep it cool – Use an insulated lunchbox, chilled thermos, and freezer packs to keep foods fresh.
• Make it fun! Make sandwiches in interesting shapes, send dips and dressings in reusable containers, and use cookie cutters for fruits and veggies.

Satisfying Lunchbox Salads

Salads are a great way to load up on vegetables and nutrients at lunchtime. Here are a few of my favorite salad recipes that are super customizable:

Kale Salad with Lemon Vinaigrette

Kale salad is a great make-ahead option for lunch boxes. The lemon vinaigrette adds bright flavor, and kale is loaded with vitamins A, C, and K.

Salad Ingredients:

• 2 cups shredded kale
• 1 cup halved cherry tomatoes
• 1/2 cucumber, diced
• 1/4 cup feta or Parmesan cheese

Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Assembly:

1. Wash and chop kale, allowing it to dry fully. Combine with cherry tomatoes, cucumber, and cheese.
2. In a small bowl, whisk together the vinaigrette ingredients.
3. Pour vinaigrette over salad just before eating and toss to coat.

Quinoa Salad

Protein-packed quinoa makes for a hearty, nutritious salad. Top with crunchy vegetables and a tangy dressing.

Salad Ingredients:

• 1 cup cooked quinoa
• 1/2 cup diced bell pepper
• 1/2 cup corn kernels
• 1/4 cup sliced almonds
• 1/4 cup chopped parsley

Dressing:

• 3 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp honey
• 1 garlic clove, minced
• 1 tsp chili powder
• Salt and pepper to taste

Assembly:

1. Combine quinoa, bell pepper, corn, almonds and parsley.
2. In a small bowl, whisk together the dressing ingredients.
3. Pour dressing over salad and stir to coat before serving.

Savory Lunch Box Mains

For a heartier lunchbox option, try these delicious, savory main dishes. They are full of fiber, protein, and lots of flavor!

Wild Rice Pilaf

Nutty wild rice paired with veggies makes a nice alternative to classic pasta or grain salads.

Ingredients:

• 1 cup uncooked wild rice
• 1 cup low-sodium vegetable broth
• 1 tbsp olive oil
• 1 cup finely chopped kale
• 1/2 cup corn kernels
• 1/4 cup dried cranberries
• 2 tbsp chopped pistachios
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook wild rice according to package instructions using vegetable broth.
2. In a skillet, heat olive oil over medium-high heat. Add kale and sauté 3-4 minutes until wilted.
3. Fluff cooked rice with a fork. Stir in kale, corn, cranberries, pistachios, and lemon juice. Season with salt and pepper.
4. Store in an airtight container in the fridge for up to 4 days.

Roasted Baby Potatoes

These herb-roasted potatoes are packed in potassium, vitamin C, and fiber. They’re delicious, warm or cold!

Ingredients:

• 1 lb baby potatoes, halved
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F.
2. In a bowl, toss potatoes with olive oil, thyme, rosemary, garlic powder, salt and pepper.
3. Arrange in a single layer on a baking sheet. Roast for 25-30 minutes, flipping once, until crispy and golden brown.
4. Let cool before packing into lunchboxes. Reheat if desired.

Grilled Burritos

Ingredients:

• ¼ cup vegetable oil
• 2 large potatoes, diced
• 1 onion, diced
• ½ bell pepper, diced
• ¼ cup butter or 1/4 cup margarine, partially melted
• 8 eggs, beaten
• 1 lb breakfast sausage or 1 lb chorizo sausage, cooked and drained
• 1 cup Monterey jack cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 10 large flour tortillas
• nonstick cooking spray

Instructions:

1. Heat 1/4 cup of vegetable oil in a large skillet over medium heat. Fry potatoes until almost cooked through, then add onions and peppers, continuing to cook until vegetables are tender. Drain and set aside.
2. In the same skillet, melt some of the butter or margarine over medium heat.
3. Scramble eggs, add potatoes, vegetables, and cooked sausage during the last few moments of cooking.
4. Top each tortilla with cheese and part of the egg mixture, and roll into a burrito.
5. Brush all sides of the burrito with the remaining slightly melted butter. Add more if needed.
6. Grill for approximately 10 minutes or until lightly browned.
7. Serve hot with homemade pico de gallo, salsa, sour cream, or Spanish rice and refried beans.