Lunch Ideas, Lunchbox, Healthy Recipes / October 17, 2024
Only 14 days until Halloween! We are avid lovers of all things spooky in our house, and we tried to reflect that with this week's lunchbox roundup. FOUR different bentos, with cute ghoulish treats, and some of the most delicious recipes yet.
If you want lunches you can look forward to, without having to run to nab a takeout order, I have got just the thing for you (and any picky eaters). I tried focusing on meals with minimal prep work, and ones that hold up well overnight, so they are just as yummy the next day. The only important thing is to make sure you have a perfect balance of ingredients in your lunchbox (snakes, spiders, and tadpoles..... okay, okay. Carbs, good fats, protein, and veg ;). All the snacks are flexible and interchangeable, so snag your favorites, and maybe a Ghost Toast Kit Kat, or two (seriously, have you tried those things? So good). Stay spooky, my friends.
Why Meal Plan?
Prep Ahead - Even 5 minutes of cutting veggies or prepping a main dish ahead of time will make all the difference.
Mix, Max, Swap - Every family member is a unique butterfly 🦋 We all like different things, and this post was made with picky eaters in mind. You can swap out recipes, change serving sizes, and change the ingredients or snacks.
Budget - Prepping and deciding ingredients at the start of the week helps you to plan how much you’ll need, and buy accordingly. We love to hit Sam’s Club and the Dollar Store for the most efficient grocery hauls $$
Let’s jump into it, beginning with tips and tricks to make prepping lunches a breeze (and even fun if you have your little ones jump in to help :) My toddler loves being included in packing lunches, and this lets her choose her favorite things).
Tip # 1: Good Containers 🫙
Bento boxes with compartments are one of the best investments you can make. It will help you remember to include all the balanced goodies your body needs to get through the day: carbs, protein, fruit and veggies and a snack. These containers are great, as well as this one!
Tip # 2: Pack Beforehand 🎒
Either the night before or at the beginning of the week. For any sandwiches or wraps: put cheese slices directly on the bread, and then any sauces on top of the cheese, to keep the bread from getting soggy. No mushy messes here 😖
Tip # 3: Leftovers!
Any dinner leftovers from the night before are a great lunchbox addition. Use a thermos to keep them warm. This is a must for me since my office doesn’t have a kitchen or appliances available 😤
Tip # 4: Healthy Grab n’ Go Snacks 🥨🍏
Mini toasts, edible cookie dough, freezer muffins, homemade granola bars/granola bites, hard boiled eggs, yogurt, string cheese, trail mix, fresh (or air fried) fruit, veggie sticks and hummus, and healthier crackers or popcorn are all perfect options. I love Lesser Evil Himalayan Gold popcorn🍿, Off the Eaten Path Veggie Crisps, Chobani Complete Protein mini yogurts, Good Thins Garden Veggie crackers, and nearly every Olipop Prebiotic soda. You could also use dark chocolate, protein bars, beef jerky, pretzels, rice cakes, peanut butter crackers, chips and guac, pickles, or even sweet potato fries.
Below is a week of healthy lunchboxes, including breakfast, lunch, recipes, and snacks. Grab your cutest lunch bag (I had to show off my newest Tortoro addition, so dang cute) and get packing!
Many more recipes can be found here, on my blog. Questions? Want a free printable shopping list? Send me a message anytime! Enjoy, my loves <3
Lunch Box # 1:
Lunch Box # 2:
Lunch Box # 3:
Lunch Box # 4:
"With a cup of cocoa and mallows to end the week. Cheers 🤎"
__________________
RECIPES
__________________
Caramel Cookie Crumbles:
(10 cookies)
1/2 cup light butter (just slightly melted)
1/2 cup dark brown sugar *or coconut sugar
2 tbsp honey
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp sea salt
1 egg, room temperature
1 cup flour + 1/4 cup almond or oat flour
1/2 tsp baking powder + 1/2 tsp baking soda
Date Caramel:
1 cup pitted medjool dates, (boiled then soaked 30 min.)
1 tbsp peanut butter
1 tbsp honey/maple syrup/agave
Pinch sea salt
1. Preheat your oven to 390F (unless you are chilling your dough, entirely up to you! I make these cookies both ways). In a large mixing bowl, whisk together the butter and sugar, vigorously ..
2. Add in the egg and vanilla and mix to combine.
3. Make the date caramel: Boil the pitted dates for about 5 minutes, and then remove from heat, cover, and allow to sit another 20 minutes to soften. Add the peanut butter, salt, and syrup before mashing the date mixture until it resembles a beautiful dark golden caramel. This stuff is quite literally gold, so be careful not to waste a drop ;) Gently stir half of the date caramel into the wet cookie batter mixture.
4. Fold in the flour, baking powder, baking soda, and salt. If you have time, I suggest chilling the dough for at least 30 minutes to 1 hour. This reduces the spreading of the cookies.
5. Roll the cookies into balls and place on a parchment paper-lined baking sheet. Bake around 8-11 minutes or until lightly golden. Remove from the oven and let set for a few minutes.
5. Drizzle the remaining date caramel over each cookie, and sprinkle with sea salt. Once completed cooled, this is where I like to crumble a couple of the cookies into wee cookie bits. Sprinkle them over caramelized fruit, add to a yogurt bowl, pancakes or waffles, or just enjoy the cookies in their glorious, non-crumbled form :)
Ready to Eat Cookie Dough:
3/4 cup oat flour
1/2 cup ground almonds (or almond flour if you prefer)
1 tsp cinnamon
1/3 cup maple syrup
1 scoop protein powder* (or extra flour)
3/4 cup peanut butter (I like to use a blend of nut butter and PBfit for less cals)
1/2 tsp sea salt
Dark chocolate chips
In a large mixing bowl, add all main ingredients and stir to combine. If your cookie dough is too dry, add more syrup. If it is too sticky, add more almond flour or ground almonds.
Fold in the chocolate chips and roll into as many balls as you like. You can also melt dark chocolate to coat the cookie dough balls, sprinkle with cacao nibs and sea salt! SO good. Store in the fridge or freezer until ready to eat and enjoy 🤎
Spicy Tunacado Boats:
1 avocado, pitted
Tuna:
1 - 2 Sweet & Spicy light tuna pouches
Pickle relish or chopped pickles
1/2 tsp dill, 1/2 tsp garlic salt, pepper, to taste
3 - 4 tbsp plain Greek yogurt
1 tbsp lime juice + 1 tbsp lemon juice
Pineapple Salsa:
1/4 cup pineapple, diced
1 tbsp lime juice
Sea salt, pinch pepper
Grape tomatoes, diced
Pickled red onion
Cilantro
Add tunacado mix to a halved avocado, only slightly hollowed out. Top with pineapple salsa. Easy peasy!
Smashed Avocado n' Egg Pita:
1 small avocado, mashed
Lemon juice, salt
Zhug* (optional, I add for some heat🔥)
1 egg + 1 egg white (garlic salt, pepper, to taste)
Everything bagel seasoning
1 pita
QUESO
1/4 cup cashews* (boiled 5 minutes) OR 1/4 cup boiled potatoes
1/2 c low fat cottage cheese or plain Greek yogurt
2 tbsp nutritional yeast
1 tsp Dijon mustard
1 tbsp lemon juice
1 tsp garlic salt
1/2 tsp onion powder
1/2 tsp turmeric, 1/4 tsp paprika
1/4 cup salsa
In a food processor or blender, pulse queso ingredients until smooth and creamy. If the queso is too thick, add a splash of unsweet almond milk. Set aside.
Mash the avocado with some lemon and salt.
Fry the egg, as you like, in a skillet. I add mine to a pan with a small splash of water, cover, and cook ~3 minutes over medium heat. Halfway through cooking, I gently push the edges of the egg toward the center with a spatula to "soft scramble."
Add your fried egg, mashed avo, zhug (if you like), and creamy queso to a toasted pita and enjoy :)
Cheeseburger Bowl:
4 oz. lean ground beef (cooked), or crumbled tofu (taco seasoning)
Chopped romaine
Diced tomatoes
Chopped pickles, chopped cucumber
Pickled red onion
Low fat cheese
Sesame seeds, for topping
The SAUCE:
2 tbsp (no sugar added) ketchup, I use Heinz
2 tbsp mustard (I use a blend of yellow and sweet & hot)
2 tbsp plain fat-free Greek yogurt
Garlic powder, onion powder, salt, pepper, to taste
1-2 tsp hot sauce
1 tbsp lemon juice, 1 tbsp pickle juice
Brown the beef in a skillet with onion, garlic powder, salt, and pepper (also taco seasoning and a splash of veg stock). Alternatively, I make this with crumbled tofu. I pan fry the tofu with olive oil, taco seasoning, and 1 tbsp of tomato paste. Assemble your bowl with protein of choice, your favorite burger toppings, the SAUCE, and sprinkle with sesame seeds.
Chicken Gnocchi with Crispy Prosciutto:
(makes 2-3 servings)
1/2 tbsp olive oil (for frying)
3 cloves garlic, minced
1/2 yellow onion, diced
2 tsp Italian herbs (oregano, rosemary, parsley, basil, thyme, marjoram)
1/2 tsp salt, pepper, to taste
1/4 tsp chili flakes
1/2 tsp paprika
1 tbsp miso paste* or tomato paste
1/4 cup sun-dried and fresh tomatoes, sliced
1 cup cream* or coconut milk
1 cup veg stock
120g gnocchi
8 oz. shredded chicken (garlic herb seasoning)
2 slices prosciutto (or bacon), fried + crumbled
2 handfuls spinach
1 zucchini, cubed
Fry the onion over medium heat for about 3 minutes, or until translucent.
Add the miso paste (optional), or tomato paste, and spices. Sauté for one minute, add a splash of water and cook another minute (this allows the flavors to bloom).
Add tomatoes, zucchini, and garlic and sauté around 2 minutes.
Pour in the veg stock, cream (I use a blend of low fat cottage cheese, salt, and veg stock for my "cream"), half the crumbled and fried prosciutto, seasoned shredded chicken, and gnocchi.
Cover and simmer on med-low heat for 10 minutes, and then toss in the spinach and stir.
Pour the soup into bowls, top with fresh parsley, red pepper flakes, and the rest of the prosciutto. This soup honestly tastes even BETTER as leftovers, so I advise making a double batch. Enjoy 😊
Comments