Healthy Back To School Lunch Ideas

The kids will be starting school soon! Still eating sandwiches? Get a new twist. These easy recipes will help your kids get more energy in school.

 

Oven-Roasted Mixed Vegetables With a Maple Glaze¬†ūü•ó¬†via.@Jolinda Hackett

Ingredients

  • 1¬†pound¬†sweet potatoes, sliced into 1/2-inch-thick rounds
  • 1¬†medium head¬†cauliflower, about 2 cups, separated into florets
  • 9¬†ounces¬†Brussels sprouts, about 2 cups, halved
  • 2¬†tablespoons¬†unsalted butter
  • 1/4¬†teaspoon¬†salt
  • 1/8¬†teaspoon¬†freshly¬†ground black pepper
  • 2¬†tablespoons¬†maple syrup

 

Instructions

  1. Preheat the oven to 400 F.
  2. On a rimmed baking pan, evenly scatter the chopped sweet potatoes, cauliflower, and Brussels sprouts in a single layer and set aside.
  3. In a small microwavable bowl, place the butter or vegan margarine, maple syrup, salt, and pepper and microwave on low setting, just until the butter or vegan margarine is melted. Give it a quick stir to combine everything.
  4. Immediately (before it cools!) pour this maple glaze over vegetables and sweet potatoes and gently toss it all together to coat the vegetables and sweet potatoes as evenly as possible.
  5. Place the baking pan in the oven and cook until tender, about 40 minutes, stirring halfway through.
  6. Serve and enjoy!

Tip: You can use Acekool Air Fryer instead of the oven, it only takes 30 minutes.

 

    Cold Soba Noodle Salad¬†ūüć̬†via.@Laurel Randolph

    Ingredients

    • 8¬†ounces¬†dried¬†soba noodles
    • 2¬†tablespoons¬†grapeseed oil, or¬†canola oil
    • 1¬†lime, juiced
    • 1¬†tablespoon¬†grated¬†fresh ginger
    • 1¬†tablespoon¬†rice wine vinegar
    • 1¬†teaspoon¬†sesame oil
    • 1¬†teaspoon¬†honey
    • 1¬†teaspoon¬†chili sauce, such as Korean chili sauce, or Sriracha
    • 1¬†dash¬†salt
    • 1¬†dash¬†freshly ground¬†black pepper
    • 4¬†small¬†Persian¬†cucumbers, thinly sliced
    • 2¬†carrots, cut into matchsticks or coarsely grated
    • 1¬†small red or¬†yellow bell pepper, thinly sliced
    • 6¬†small¬†radishes, thinly sliced
    • 4¬†spring onions, sliced
    • 2¬†tablespoons¬†packed chopped fresh¬†cilantro
    • 1¬†tablespoon¬†sesame seeds

       

      Instructions

      1. Gather the ingredients.
      2. Cook the soba noodles according to the package directions. Rinse with cold water and drain well. Set aside.
      3. Make the dressing. Combine the oil, lime juice, ginger, vinegar, sesame oil, honey, and chili sauce in a small mixing bowl. Season with salt and pepper and mix well until combined.
      4. In a large bowl, combine the soba noodles, cucumber, carrot, bell pepper, radish, spring onion, and cilantro. Add the dressing and toss well to combine. Taste for seasoning.
      5. Top with sesame seeds and serve immediately or store in the refrigerator for up to one day. Toss again before serving.

       

      Mini Lunchbox Pizzas ūüćē via.@eatingwiththekids

      Made using 2 ingredient dough these little pizzas are perfect for lunchboxes and parties 


      Ingredients for 12 mini pizzas

      • 150g Greek yoghurt
      • 160g self raising flour
      • Pizza sauce*
      • Toppings of choice
      • Handful of grated cheddar


      *To make a simple pizza sauce mix 1 tbsp tomato purée with 1 tbsp water and a pinch of oregano and garlic granules


      Instructions

      1. preheat the oven to 180c fan
      2. lightly grease the mini loaf tray
      3. in a large bowl mix the yoghurt and flour to make a dough - add more flour if it's too sticky to handle
      4. roll it into a log shape then cut into 12 slices
      5. press each pizza base into the mini loaf tray
      6. top with pizza sauce, then a teeny bit of topping (today I did chicken & sweetcorn, ham & mushroom)
      7. add a sprinkle of grated cheddar
      8. bake for 25 minutes


      ‚ĚĄÔłŹ freeze for up to 3 months

       

      Grilled Corn Summer Pasta Salad ūüćĚ via. @Rachel Gaewski

       

      Ingredients for 6 servings

      Pasta Salad

      • 2 ears¬†corn
      • olive oil, for brushing
      • 8 oz¬†dried orecchiette pasta, cooked according to package instructions
      • 2 cups¬†cherry tomato
      • ¬Ĺ cup¬†red onion, diced
      • 1¬†avocado, diced

      Cilantro-Lime Vinaigrette 

      • 1 ¬Ĺ cups¬†fresh cilantro
      • ‚Öď cup¬†olive oil
      • 3 tablespoons¬†lime juice
      • 1 clove¬†garlic, roughly chopped
      • ¬Ĺ teaspoon¬†chili powder
      • 2 teaspoons¬†honey
      • salt, to taste
      • pepper, to taste

      Preparation

      1. Microwave the corn on a microwave-safe plate on high for 7 minutes. Remove from the microwave, and grip the corn with a dish towel. Then cut off the bottom end with a serrated knife. Slide the corn out of the husk. It should come out fairly easily with none of the silky string mess.
      2. Brush the corn with olive oil, then place on a cast iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side, until the kernels are slightly charred.
      3. Insert the narrow end of an ear of corn into the center hole of a bundt pan. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the pan for easy collection.
      4. Make the cilantro-lime vinaigrette: Combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper in a food processor and blend until smooth.
      5. In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix until well-combined.
      6. Enjoy!