This 5-day lunch plan filled is filled with healthy snacks that are easy to prep and your kids will love them.

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A 5-day school lunch plan your kids will love!

This nut-, gluten-, and dairy-free banana bread is what dreams are made of: moist, just sweet enough, and the ideal lunchbox treat.

Serves 10

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Preheat oven to 350 F (180 C). Generously grease a standard-size loaf pan with coconut oil, or line with parchment paper.

In large bowl, combine coconut flour, brown rice flour, baking powder, baking soda, cinnamon, and nutmeg, and mix together.

In separate bowl, whisk bananas, maple syrup, oil, and eggs together. Be sure melted coconut oil isnu2019t too hot, to avoid cooking the egg when you combine everything. Add banana mixture to flour mixture and combine well. Fold in dried blueberries.

Pour mixture into loaf pan and bake for 45 to 55 minutes, until fork inserted comes out clean. You may want to cover the bread with a piece of foil for the last 10 minutes of baking to prevent it from burning.Keep in fridge for up to 1 week or freeze for up to 3 months.

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Snack

The Perfect Lunchbox Banana Bread

These are fun finger foods for after-school snacks or popped in a lunchbox the next day.

Serves 12

Preheat oven to 350 F (180 C). Grease baking sheet with coconut oil or line with parchment paper.

In large bowl, combine ground chicken, grated carrot and sweet potato, onion, garlic powder, Italian seasoning, egg, and flaxseed. The best way to combine all the ingredients is to use your hands. Form into 1 1/2 in (3.75 cm) diameter balls, place on baking sheet, and place in preheated oven.

Bake for approximately 20 to 24 minutes. After 10 minutes, turn meatballs over so they cook evenly. Meatballs must be 165 F (75 C) when tested with a meat thermometer in the centre to be assured theyu2019re fully cooked.

To make Tangy Sauce, in medium bowl, combine all sauce ingredients and whisk together. Set aside until meatballs are ready. Remove meatballs from oven and coat with sauce just before serving.

If serving in a lunchbox the next day, let meatballs cool completely and refrigerate these and the sauce until packing lunchbox with meatballs and sauce separately.

Lunch

Chicken Meatballs with Tangy Sauce

Your child will be giddy with excitement when they open their lunchbox to this colourful and yummy pasta salad!

Serves 4

Cook pasta according to package instructions until al dente. Drain and rinse in cold water immediately. Place in large salad bowl and set aside.

Place frozen corn and peas in bowl. Boil some water in a kettle and pour over frozen corn and peas to thaw. Drain water from corn and peas and mix them into pasta along with red pepper. Toss with lemon juice, extra-virgin olive oil, and Parmesan. Top with sunflower seeds, fresh basil, and microgreens, if using.

Salad

Chickpea Lentil Pasta Salad

Eggs are such an easy and delicious way to ensure your child gets a healthy dose of protein, and are great for a healthy snack option.

Makes either 12 or 16 mini frittatas

Preheat oven to 350 F (180 C). Grease 12 regular muffin cups or 16 mini muffin cups with coconut oil or line with paper muffin cups.

In large bowl, whisk together eggs, brown rice milk, Italian seasoning, and garlic powder. Stir in grape tomatoes, grated zucchini, spinach, and feta.

Fill muffin cups about 3/4 full and place in preheated oven. Bake for 15 to 20 minutes, until frittatas have risen and are golden on top. Store in fridge for up to 5 days or in freezer for up to 3 months.

Easy-Peasy Zucchini and Tomato Frittata

These gluten- and dairy-free bars are a family favourite as either an after-school snack or a healthy and hearty addition to your child’s lunchbox.

Makes 8 bars

Preheat oven to 350 F (180 C). Grease 8 in (20 cm) square baking dish or line with parchment paper.

In food processor, blitz oats until coarsely ground. (They donu2019t have to be finely ground. Itu2019s okay if you see some bits.) In large bowl, combine ground oats, baking powder, baking soda, and cinnamon.

In small bowl, mash bananas with a fork. Add melted coconut oil and maple syrup. Mix together. Add banana mixture to dry mixture and mix until combined. Fold in seeds, cranberries, walnuts (if using), and chocolate chips. Place mixture in square baking dish and flatten with spatula.

Bake for 18 to 20 minutes. Let cool for 10 minutes before removing from the pan. Cut into bars. Keep in fridge for up to 1 week, or freeze for up to 3 months.

Gluten Free

Oat and Seed Bars

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A 5-day school lunch plan your kids will love!

The Perfect Lunchbox Banana Bread

Chicken Meatballs with Tangy Sauce

Chickpea Lentil Pasta Salad

Easy-Peasy Zucchini and Tomato Frittata

Oat and Seed Bars

5 lunchbox ideas

Conscious Curbside Cuisine

Tasty Portable Power

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