Back-to-school mornings can feel like a whirlwind, and finding lunches that are both healthy and kid-approved can be a real challenge. We’ve rounded up three of our favourite easy, quick, and delicious recipes, all designed to be made ahead at the start of the week. And yes, they are all nut-free! You’ll be able to breeze through lunch prep and still give your kids meals they’ll actually want to eat. Thank us later!
Pesto Pasta Salad
Our kid-approved pesto pasta salad is a colourful, tasty, and nut-free lunchbox favourite that your kids will actually eat! Not to mention it’s perfect for busy school mornings, easy to make and full of flavour. A versatile recipe that works all year round, whether served cold for lunch or as a quick after-school snack.
Ingredients
For the pasta salad:
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250g pasta (small shapes like spirals, shells, or penne)
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1 cup cherry tomatoes, halved
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1 small cucumber, diced
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1 cup spinach leaves
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1/2 cup grated cheese (mild cheddar or mozzarella)
For the (nut-free) pesto:
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2 cups fresh basil leaves
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1/4 cup grated parmesan
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1/3 cup olive oil
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1–2 garlic cloves, minced (optional for mild flavor)
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1 tsp lemon juice
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Salt, to taste
Instructions
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Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
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Make the pesto: In a blender or food processor, combine basil, parmesan, garlic (if using), lemon juice, and a pinch of salt. Slowly add olive oil while blending until smooth. Taste and adjust seasoning if needed.
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Assemble the salad: In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, spinach, and grated cheese. Add 3–4 tablespoons of the pesto (or more, depending on taste) and gently mix until everything is coated.
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Serve or store: This pasta salad can be served immediately or stored in an airtight container. Your Pesto Pasta will last in the fridge for up to 3 days, making it the perfect meal-prep recipe for school lunches!
Pizza Pinwheels
These pizza pinwheels are a fun, cheesy treat that kids will love spotting in their lunchboxes. Easy to make, store, and take to school, they’re a tasty way to add a little excitement to your child’s lunch box!
Ingredients
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1 sheet ready-rolled puff pastry or shortcrust pastry
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4 tablespoons tomato paste
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100g grated cheese (mozzarella or mild cheddar)
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4–6 slices of ham or salami
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1/2 teaspoon dried oregano or mixed Italian herbs
Instructions
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Heat your oven: Preheat the oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.
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Prepare the pastry: Roll out the pastry sheet on a lightly floured surface. Spread the tomato paste evenly over the pastry, leaving a small border around the edges.
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Add toppings: Sprinkle the grated cheese over the sauce. Add your ham or salami slices and sprinkle over the dried oregano or Italian herbs.
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Roll and slice: Starting from one long edge, roll the pastry tightly into a log. Slice the roll into 1–2 cm pinwheels and place them on the prepared baking tray, cut-side up.
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Bake: Place tray into the oven for 12–15 minutes, or until golden and cooked through.
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Cool and pack: Let the pinwheels cool slightly before packing them into lunchboxes.
Tip: Make an extra batch to freeze for future lunchboxes! Leave your pinwheels uncooked to bake straight from frozen. (Just cook for a few extra minutes when frozen).
Veggie Fried Rice
This veggie fried rice is a delicious, and kid-friendly meal that’s perfect for busy weeknights or lunchboxes. Easy to make in batches, it keeps well in the fridge, making it a stress-free option for meal prepping all week.
Ingredients
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2 cups cooked rice, cooled
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1 tablespoon olive oil
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1 small carrot, peeled and finely diced
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1/2 cup frozen peas
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1/2 cup corn kernels (fresh or frozen)
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2 eggs, lightly beaten
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2 tablespoons soy sauce (or to taste)
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Salt and pepper, to taste
Instructions
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Heat the oil: In a large frying pan or wok, heat the olive oil over medium heat.
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Cook the veggies: Add the diced carrot, peas, and corn. Stir-fry for 3–4 minutes until slightly softened.
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Add the rice: Add the cooked rice to the pan, breaking up any clumps, and stir to combine with the veggies.
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Cook the eggs: Push the rice and veggies to one side of the pan. Pour the beaten eggs on the other side and scramble until cooked. Once cooked, mix the scrambled eggs into the rice.
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Season: Add soy sauce and a pinch of salt and pepper to taste. Stir well to combine.
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Cool and pack: Let the rice cool slightly before serving or packing into airtight containers, ready for school. Your Veggie Fried Rice will last up to 4 days in the fridge.
With a little prep at the beginning of the week, these recipes will make packing lunches stress-free, fun, and nutritious, leaving more time for the morning hustle (or a quiet cup of coffee in your PJ’s!). These recipes are simple, versatile options perfect for keeping little tummies happy and lunchboxes exciting all term long!
