A healthy, easy kids lunch box? Yes.

A healthy, easy kids lunch box? Yes.

A healthy lunch keeps active kids alert and focused and gives them the nutrition they need every day.

We're sharing delicious and simple options that will tempt the fussiest of eaters!

Tuna Wraps

Kids Lunch Box - Tuna Wraps

You’ll need

  • 1 x 185g can tuna, drained
  • 1/4 cup (75g) whole-egg mayonnaise
  • 2 flatbreads
  • 1/2 avocado, sliced
  • 1 lebanese cucumber, thinly sliced
  • 4 butter lettuce leaves

To make

Place the tuna and mayonnaise in a small bowl and mix well to combine. Place the tuna down the centre of the wraps and top with the avocado, cucumber and lettuce. Roll to enclose. Cut in half to serve.

Serves 2.

Choc Zucchini Parsnip Cake

Kids Lunch Box - Zucchini Parsnip Cake

You’ll need

  • 2/3 cup coconut oil, melted
  • 3/4 cup (100g) coconut sugar
  • 3 eggs, lightly beaten
  • 2 tsp vanilla essence or a good pinch vanilla powder
  • 3/4 cup raw cacao powder
  • 1 1/2 tsp baking powder
  • pinch sea salt
  • 125g (1 1/4 cups) almond meal
  • 1 small (125g) grated parsnip
  • 1 small (125g) grated zucchini

To make

Preheat your oven to 180C and line a small loaf tin (10x16cm) with baking paper. In a large bowl, whisk together coconut oil, coconut sugar, eggs and vanilla until lovely and light.

Add raw cacao, baking powder and sea salt and whisk well. Stir through almond meal and raw grated vegetables until well combined.

Pour cake mixture into your cake tin and cook 45min in middle of oven or until the middle of the cake pops back when touched lightly.

Allow to cool in tin for at least 30min before transferring to wire rack to serve.

Serves 6

Turkey and corn spirals

Kids Lunch Box - Turkey and corn spirals

You’ll need

  • 200g fusilli pasta
  • 150g cherry tomatoes, halved
  • 1 carrot, peeled and thinly sliced
  • 1 Lebanese cucumber, thinly sliced
  • ½ cup (100g) corn kernels, drained
  • 6 slices turkey, chopped
  • sea salt and cracked black pepper
  • 2 tablespoons whole-egg mayonnaise
  • 1 tablespoon water
  • 2 tablespoons lemon juice

To make

Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and set aside to cool. Place the tomato, carrot, cucumber, corn, turkey, pasta, and salt and pepper in a bowl and mix to combine. Place the mayonnaise, water and lemon juice in a bowl and whisk to combine. Pour over the pasta and toss to coat

Serves 2

Rhubarb Muffins

Kits Lunch Box - Rhubarb Muffins

You’ll need

  • 150g of rhubarb, sliced
  • 175g of coconut sugar
  • 100g of spelt or gf flour
  • 1 tsp of baking powder
  • 1/2 tsp of bicarbonate of soda
  • 70g of butter or coconut oil
  • 1 egg
  • 50g of natural or coconut yogurt
  • 1 tsp of vanilla extract

To make

Preheat the oven to 200°C.

Place the rhubarb and 50g of the coconut sugar in a pan with 100ml of water, bring to the boil then reduce to a simmer for 15-20 minutes until cooked through and all the water has evaporated.

Mix the flour, baking powder and bicarbonate of soda together with a pinch of salt. In the food processor mix the remaining 125g of coconut sugar and the butter/coconut oil together, add the egg, yogurt and vanilla. Then add in the flour mixture. Mix until fully combined, stir through the rhubarb by hand, leaving a little the side to place on top of the muffins.

Pour into greased or lined muffin tray. Bake for 18 minutes then leave to cool, serve with yogurt, fresh berries and a smile.

Zucchini, cheese and pasta slice

Kids Lunch Box - Zucchini, cheese and pasta slice

You’ll need

  • 1½ cups (135g) small pasta
  • 3 medium zucchini, grated
  • 1 cup (200g) ricotta
  • 1 cup (120g) grated cheddar
  • 1/4 cup (60ml) vegetable oil
  • 4 eggs
  • 1 cup (150g) self-raising flour
  • sea salt and cracked black pepper
  • 1/4 cup (30g) grated cheddar, extra, for sprinkling

To make

Preheat oven to 180°C (350°F). Cook the pasta in salted boiling water for 8 minutes or until al dente. Drain and set aside.

Place the pasta, zucchini, ricotta, cheddar, oil, eggs, flour, salt and pepper in a bowl and mix well to combine. Spoon into a lightly greased 20cm x 30cm tin lined with non-stick baking paper.

Sprinkle with the extra cheddar and bake for 35–40 minutes 
or until golden and cooked through. Cool and cut into squares to serve. 

Serves 8-10

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