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 (at the bottom of the page) we’ve included a chocolatey breakfast cookie to give your kids a great start to the day.

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 fiber lunch that will keep them feeling full for a while. You can up the veggie content by blending stewed vegetables into the marinara sauce. This fun lunch will be a jam packed with healthy nutrients for your child’s lunch. Just individually wrap the bun in saran wrap to keep a fresh product, and your kid can either eat it cold, or microwave it for 30 seconds.

10 servings

Ingredients:

  • 1 cups favourite marinara sauce
  • 1 Tbsp. canola oil
  • 1/2 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, (+ 1/4 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: 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 grains and starch, 1.25 proteins, 1 vegetable, 0 fruit, 1 fat, 0 dairy

 


Left-over Chicken Snack Wraps

Use your left-over chicken to make a tasty snack wrap your kids will love. Simply 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 to reduce the empty calories and to keep your wrap from getting soggy.

 


Homemade Tomato Soup

Tomato soup from scratch is easier to make then you think. Simply cook onions, garlic, with 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.

 


Greek Tuna Salad Pita

IMG_1758

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 grains and starch, 2 protein, 0.5 vegetables, 0 fruit, 0 fat, 0 dairy

 


Sweet Potato Hummus with Veggies

A fun and delicious way to get your kids to eat their veggies. And hummus is jam packed with proteins and energy. The best part is you can keep hummus interesting. There are so many different recipes and versions of hummus that is easy to make.

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 grains and starch, 0.5 proteins, 0 vegetables, 0 fruit, 1.5 fat, 0 dairy

 


Kale Cesar Salad with Chicken

Just your regular old Caesar salad however, swap out romaine and swap in kale. Kale is high in vitamins and minerals and also high in fiber. Then, take your dressing one step further and adjust the dressing. Instead of using your regular Caesar dressing that is 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 on the side.

 


Minestrone Soup

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

 


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.

 


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 350º F for 10 minutes, then let cool. You can send the entire pocket to school and let your kid warm up in the microwave.

 


Stewed Chicken Tacos

Chicken tacos is a kid favourite.  And its fun when you let them build there own. Send a portion of chicken, some lettuce, tomato, cheddar cheese, salsa and tortillas and they will have a super fun lunch, without running the risk of the taco getting soggy.

 


Bonus: Bed Head Breakfast Cookies

IMG_1752

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 Grains and Starches, 0.5 Protein, 0 Vegetables, 0.25 Fruits, 0 Fats, 0 Dairy