10 Best Back-to-School Lunch Ideas + Bonus Breakfast

It’s that time of the year when the kids are going back to school and you have to start making lunches again! We’ve got you covered with 10 tasty and nutritious lunch ideas that your kids will love. As a bonus, we’ve included a chocolatey breakfast cookie to give your kids a great start to the day.


1. Whole Wheat Pizza Rolls

A savory spin on a cinnamon bun! By making the pizza dough with whole wheat flour, you are supplying your children with a high fibre lunch that will keep them feeling full longer. You can “up” the veggie content by blending stewed vegetables into the marinara sauce. This fun lunch will be jam-packed with healthy nutrients for your child’s lunch. Just individually wrap the bun in saran wrap to keep it fresh and your kid can either eat it cold or microwave it for up to 30 seconds.

Makes 10-12 servings

Ingredients:

  • 1 cup favourite marinara sauce
  • 1 Tbsp. canola oil
  • ½ cup spinach
  • ½ cup red bell peppers, chopped
  • ½ cup mushrooms, chopped
  • ½ cup onions, chopped
  • ¼ cup carrots, peeled and chopped
  • ¼ cup zucchini, chopped
  • 2 cloves garlic, minced
  • 2 cups whole wheat flour, (+ ¼ cup extra, to help with kneading)
  • 1 ¼ tsp quick rise yeast
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 cup warm water
  • 2 Tbsp. olive oil
  • 2 cups shredded mozzarella

Preparation:

  1. Heat canola oil in a large pan or pot over medium-high heat.
  2. Add all of the vegetables, garlic and marinara sauce, and allow to cook until soft, ~10-15 minutes.
  3. Blend sauce in a food processor until smooth.
  4. Combine flour, yeast, sugar and salt in bowl.
  5. In a separate bowl, mix warm water and oil.
  6. Pour into the flour mixture and mix until combined.
  7. Pour the dough onto a floured surface and knead for 5 minutes.
  8. Put the dough into a bowl and cover with a rag, allow to sit in a warm area for 30 minutes.
  9. Preheat the oven to 400º F.
  10. Roll the dough out to a ½” thick square.
  11. Pour pizza sauce over the dough and sprinkle 1 ½ cup of the cheese.
  12. Roll the dough up and slice into 10 – 12 pieces.
  13. Place into a greased muffin tin, and sprinkle the rest of the cheese over top.
  14. Cook for 20 minutes.
  15. Serve and enjoy

Nutritional analysis per serving (of a batch of 10): 208 calories, 8.9 g fat, 9.8 g protein, 24.0 g carbohydrate (19.9 g available carbohydrate), 4.1 g fibre, 479 mg sodium

Revive Servings: 0.25 grain and starch, 1.25 protein, 1 vegetable, 0 fruit, 1 fat, 0 dairy


2. Leftover Chicken Snack Wraps

Use your leftover chicken to make a tasty snack wrap your kids will love. Fill a whole wheat tortilla wrap with left over chicken and sliced veggies. Try adding carrots, cucumbers, spinach and tomatoes. For added flavour, toss the chicken in salad dressing or pesto sauce, but be sure to go easy and keep your wrap from getting soggy.

 


3. Homemade Tomato Soup

Tomato soup from scratch is easier to make then you might think. Simply cook onions, garlic, a can of stewed tomatoes (no salt added), and vegetable stock. Once everything is soft, blend in a blender or with a hand blender. Heat ahead of time and send to school in a thermos.

 


4. Greek Tuna Salad Pita

IMG_1758

Makes 4 servings

Ingredients:

  • 1 can tuna
  • 3 Tbsp. tzatziki
  • ¼ cup cucumbers, diced
  • ¼ cup bell peppers, diced
  • ¼ cup grape tomatoes, halved
  • 1/8 cup red onion, diced
  • 2 tsp. oregano
  • 4 oz. feta cheese
  • 2 whole wheat pita breads

Preparation:

  1. Combine all ingredients but the pita breads into a bowl and mix well.
  2. Cut the pita breads in half and open up the center.
  3. Fill the pita breads with the tuna filling.
  4. Serve and enjoy.

Nutritional analysis per serving: 144 calories, 1.9 g fat, 16.3 g protein, 17.2 g carbohydrate (14.5 g available carbohydrate), 2.7 g fibre, 689 mg sodium

Revive Servings: 1 grain and starch, 2 protein, 0.5 vegetable, 0 fruit, 0 fat, 0 dairy

 


5. Sweet Potato Hummus with Veggies

A fun and delicious way to get your kids to eat their veggies. Hummus is packed with proteins and energy, and the best part about it is you can keep hummus interesting. There are so many different recipes and versions of hummus that are easy to make, so mix it up!

Makes 8 servings

Ingredients:

  • 1 sweet potato – peeled and chopped ~2 cups
  • 1 can no salt added chickpeas, drained and rinsed
  • 2 Tbsp. tahini
  • 1 Tbsp. lemon juice
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 4 cloves garlic
  • 4 Tbsp. olive oil

Preparation:

  1. Preheat oven to 350°F.
  2. Place garlic with a drop of olive oil into tightly wrapped tin foil and bake for 10-15 minutes.
  3. Either steam or bake sweet potatoes until soft.
  4. Place all ingredients into a blender, and mix well.
  5. Serve and enjoy

Nutritional analysis per serving: 155 calories, 9.5 g fat, 4.1 g protein, 14.1 g carbohydrate (10.8 g available carbohydrate), 3.3 g fibre, 18 mg sodium

Revive Servings: 1 grain and starch, 0.5 protein, 0 vegetable, 0 fruit, 1.5 fat, 0 dairy

 


6. Kale Caesar Salad with Chicken

Just your regular old Caesar salad: however, swap out romaine and swap in kale. Kale is high in vitamins, minerals and fibre as well. Take your dressing one step further and adjust the dressing! Instead of using your regular Caesar dressing that’s high in fats and oils, mix Greek yogurt, garlic, lemon juice, Dijon mustard and anchovy paste to make a healthy Caesar salad dressing. To keep this salad fresh and not soggy when your kids get into it, keep the dressing in a separate baggy or container on the side.

 


7. Minestrone Soup

Minestrone soup is a fun and easy soup to make, and it’s jam-packed with veggies and wholesome pulses to boot. The great thing with minestrone is you can withhold vegetables you know your kids don’t like, or use it as a vehicle to introduce new ones into their repertoire.

 


8.Turkey Chili

Almost all kids love chili, and it’s a good and healthy lunch that can be full of wholesome veggies, beans and a lean ground turkey meat. You can send it to school hot in a thermos, or let your kids microwave it at school. This is a great and hearty lunch to warm up your kids when playing outside on their lunch breaks.

 


9. Salmon, Rice and Veggie Pockets

This is a fast and easy lunch to make. Simply layer cooked brown rice, sliced vegetables, a portion of fish, and lemon juice onto a sheet of a parchment paper. Fold in half the wrap the edges around to create a tight seal. Bake at 350ºF for 10 minutes, then let cool. You can send the entire pocket to school and let your kid warm up in the microwave.

 


10. Build-Your-Own Chicken Tacos

Chicken tacos are a kid favourite, and it’s fun when you let the kids build their own! Send a portion of chicken, some lettuce, tomato, cheddar cheese, salsa and tortillas with them to school and they will have a super fun lunch, without running the risk of the taco getting soggy.

 


Bonus: Bed-head Breakfast Cookies

IMG_1752

Makes 20 servings

Ingredients:

  • 1 can of chickpeas, no salt added (19 fl. oz.)
  • 2 ripe bananas
  • ½ cup of sunflower seed butter (or any nut-free butter)
  • 1 cup quick oats
  • ¼ cup chickpea flour
  • 3 Tbsp. cocoa powder
  • ½ cup maple syrup
  • 1 ½ tsp. baking powder
  • 1 ½ tsp. baking soda
  • ¾ cup chocolate chips

Preparation:

  1. Preheat oven to 350 °F.
  2. Combine chickpeas and bananas in a food processor and blend until smooth.
  3. Pour into a bowl and combine the remaining ingredients.
  4. Mix well.
  5. Line a 9 x 13” pan with parchment paper, and pour in the batter.
  6. Smooth the batter and bake for 20 minutes.
  7. Allow to cool before slicing.
  8. Serve and enjoy

Nutritional analysis per serving: 149 calories, 6.4 g fat, 3.7 g protein, 21.9 g carbohydrate (19.0 g available carbohydrate), 2.9 g fibre, 126 mg sodium

Revive Servings: 1 grain and starch, 0.5 protein, 0 vegetable, 0.25 fruit, 0 fat, 0 dairy