Chrissy B Show

Healthy, Hearty, and Fun Lunch Box Ideas

As seen on the Chrissy B Show!

Fiona, CEO of The Kids' Cookery School was featured on The Chrissy B show on Wednesday 28th November talking about the importance of healthy eating! She demostrated some great healthy, hearty and fun lunch box ideas which are great alternatives to ready made lunches. You can watch the show HERE

Here are a few heathly and fun recipes to incorporate into your lunch box. Mixing in fruits and veggies will provide you with vitamins and minerals and help towards your 5 a day! Pasta, cous cous, and wraps will boast your energy levels throughout the day.

Veggie Sticks:

  • Select as many of your favorite veggies as you like and carefully cut them into thin long sticks. We suggest carrorts, cucumbers, and peppers of any colour. For more colour add some cherry tomatoes. 
  • Mix up one of your favorite dips such as cream chesse, creme fraiche, hummus, or greek yogurt with herbs and seasoinings to dip your veggies in!

Soft Stem Broccoli and French Green Beans:

  • Plung the veg into a saucepan of boiling water and cook for a few minutes or until tender but still crispy. Season as desired or use for dipping.

Smoked Mackerel Pate:

  • Remove the skin from the Mackerel fillets and using a fork flake the flesh into small pieces. Add the cream cheese, juice of half a lemon, and pepper to season. 
  • Spread the pate onto a few slices of your favorite bread, cheese biscuits or use as a dip with the veggie sticks.

Ham and Chesse Pitta Pockets:

  • Take the pita pockets, and slice in half and spread the cream chesse into the center. Then fill the pocket with pieces of thinly sliced ham.

Tuna, Sweetcorn, and Red Pepper Wraps:

  • Open a tin of tuna fish, drain off the liquid and place in a bowl, add one dessertspoon of mayonaise, a large spoonful of sweetcorn, and diced red peppers. Take a tortilla and spread the mixture down the center. Season well and then take one side of the flat bread and roll it up very tightly, then cut in half ready to serve.

Cous Cous Salad with Lentils, Beans, and Peppers:

  • Read the instructions on the packet of cous cous. Try and use a good stock cube when soaking the cous cous. Add the pre-cooked and ready to use lentils, cooked green beans, and chopped red peppers. Finish with corriander and dressing if desired. We suggest creme fraiche, greek yogurt, or oil and vinegar to taste.

Oodles of Noodles:

  • Cook the egg noodles as per instructions on the packet. drain and refresh and place in a bowl.  Stir in rehydrated sultanas (sultanas that have been soaked in warm water for 20 minutes). Add the chopped red peppers, and cooked chopped green beans. Season well and add a sauce or dressing if so desired.

Vegetable Pasties (Makes 6 mini pasties):

  • Preheat your oven to 200C/Gas Mark 6 
  • Pastry: In a medium size bowl combine 5 dessert spoons of plain flour and 75g of margarine. With the tips of your fingers mix together until the margarine is evenly dispersed and resembles fine breadcrumbs. Crack one egg into a small bowl and separate the yolk from the white. Add the yolk to the flour and margarine mixture. Using a fork mix together adding enough cold water until the pastry comes together in a firm ball. (If time allows chill the pastry for 30 minutes before rolling)
  • Place the pastry on a floured work surface and roll thinly. Using a medium size round cutter make 5 to 6 discs for the pasties.
  • Fillings: Place in the center any of your favorite fillings, such as finely chopped mushrooms, tomoatoes, peppers, sweetcorn and grated cheese. Season well by adding any of your favorite herbs and spices  Fold the pastry in half and with a fork seal the edges. Finally, brush the top with the leftover egg white.

 Mini Quiches:

  • Preheat your oven to 200C/Gas Mark 6 
  • For your pastry, follow the vegetable pastie recipe above. 
  • Take a round cutter and cut out as many circles as possible. Take a bun tin and press the circles down into the moulds.  Next, cover the pastry with a small piece of parchment paper and then fill with uncooked beans/blind beans.  This will allow the pastry to cook before you add the filling, otherwise the pastry goes soft and soggy. After the pastry has been in the oven for 8-10 minutes, remove the bun tins and take out the beans and the parchment paper. 
  • Fillings: Fill the pastry cases with any of your favorite ingredients such as spring onions, peppers, mushrooms, tomoatoes, sweetcorn, and grated chesse. Mix the chopped ingredients with the beaten egg, season, and do not overfill. Return to the oven and bake for a further 8-10 minutes.  Cooking time will vary depending on the size of your quiches. Make sure the egg filling is completely set and firm and that the egg is no longer raw and runny.

Real Cheese Strings:

  • Take a block of your favorite cheese and make small sticks for snacking. Using real cheese will reduce the amount of salt/sodium in the lunch box! Packaged cheese strings contain very high levels of salt and additives which are best to aviod.

Malt Loaf:

  • Cut medium size slices of your favorite malt loaf, spread lightly with butter, and place into your lunch box for a healthy snack!

Clementine Segments and Fresh Fruit

  • Peel a few clementines/satsuma and place the small wedges into a tupperware container.  These small segments are packed with vitamins and minerals. 
  • Other fresh fruits include grapes, strawberries, blueberries, and kiwii fruit. 
  • Handy Tip: If the fruits are washed, peeled, and cut the child is more likely to eat them. Whole fruits such as apples, bananas, and plums often end up in the bin as the child struggles to eat them.
  • Don't forget dried fruit makes a delicious snack particularly when fresh fruit is not readily available, expensive, or out of season.