Healthy Lunchbox Ideas To Get You Through The Week

Presenting 5 healthy lunchbox ideas that are ready within 10 minutes. You just need some prepping or freezing beforehand.

Back to school. Means early morning wake ups, preparing breakfast, getting ready, making lunchboxes. Gets stressful right? Not if you have planned and prepped a few things in advance. These lunchbox ideas does not only save you the stress, but are also fun enough for the kids to enjoy. They are carefully put together to contain a balanced amount of protein, carbs, vitamins and sugar. These lunchboxes are suitable for adults as well as for kids.

Remember, meal panning and preparing a few components in advance is the key to a stress free and healthy lunchbox routine. Let’s start our week.

MONDAY

Starting the week with this quick egg and cucumber sandwich. Ready within 5 minutes, if you boil your egg the previous night.

Ingredients:

  • 1 hard boiled egg
  • 1 cucumber
  • 2 slices of any sourdough, whole-grain bread of choice (we prefer sourdough whole wheat bread from bakery)
  • Salted butter
  • salt and pepper
  • 1 pear

Instructions:

  1. Peel and slice the boiled egg (each slice about a cm thick). Wash and slice the cucumber (buy organic and keep the skin on for its nutrients).
  2. Toast the bread slices and spread butter on both. Arrange the eggs and cucumber onto one slice and then season with salt and pepper. Cover with the other slice.
  3. If packing for kids, secure in place using one toothpick broken in half and inserting on either sides of the sandwich. Divide in half for easier handling. You can also warp it in an aluminium foil.
  4. Wash and cut the pear in wedges and pack along.

TUESDAY

I always make a big batch of these spelt flour spinach parathas and keep them in my freezer. They only need a few minutes to reheat. Quickly make some scramble eggs and roll it up. You have got a wholesome and delicious lunch right there.

Ingredients:

Instructions:

  1. Heat a frying pan/skillet on medium heat. Place the frozen spinach paratha on the frying pan. Wait for about a minute, then flip. Add a teaspoon of oil/ghee on the top side and spread it all over the paratha. Flip and add oil on the other side and spread it all over the paratha. Now lightly press and rotate the paratha until it develops brown patches all over. Flip and repeat cooking on the other side until brown patches are developed all over. Transfer to a plate and keep warm.
  2. In the same skillet, make the scrambled eggs by following the instructions here. You can also use any other fillings of your choice.
  3. Place the scrambled egg into the middle of the spinach paratha and tightly roll. Secure with a toothpick on either ends. Divide into half for easier handing. You can also wrap it into an aluminium foil.
  4. Wash and cut the apple into wedges. Pack along.

WEDNESDAY

5 minutes is all you need to get this lunchbox ready. Keep a jar of this homemade pineapple jam ready in your fridge, and you will thank yourself later. Making jam at home is as easy as throwing 2 ingredients into a pan and forgetting about it until it’s ready. Don’t believe me? Check the recipe for yourself here. It’s much healthier than store bought as it doesn’t contain any preservatives and is made with brown sugar.

Ingredients:

  • 2 slices of any sourdough whole grain bread (I used sourdough rye bread – Sauerteigroggenbrot in German)
  • Butter
  • Homemade pineapple jam
  • 1 slice of cheese of your choice (I used cheddar)
  • 1 small carrot (peeled)
  • 1 small cucumber

Instructions:

  1. Toast the bread slices. Apply butter on one bread slice and pineapple jam on the other. Place a cheese slice on one of the bread and cover with the other bread slice. Cut diagonally.
  2. Cut the cucumber and carrots into finger sized pieces. If you have bought organic carrot and cucumber, you do not need to peel off the skin to keep the extra nutrients intact. Just wash with water.

THURSDAY

Your pre-made, frozen Tuna Kababs are going to come in handy here. It only takes a few minutes on a frying pan until they are ready. It’s one of my kids’ favourite lunchbox and meal item. No need to thaw them beforehand.

Ingredients:

  • some oil for frying
  • 2 frozen tuna kababs
  • 2 slices of whole wheat bread
  • 1 cheddar cheese slice
  • Tomato ketchup
  • Cream cheese
  • A handful of cashews and raisins

Instructions:

  1. Heat a frying pan with about 2 Tbsp of oil on medium low heat. Once hot, place the frozen kababs into the pan. Move them after a minute or two and let them fry until they turn golden brown. Once brown, flip and cook until they turn brown from this side as well. If the pan dries out, add a teaspoon or two more of oil.
  2. Toast the bread in the same pan that you cooked your tuna kababs in. Toast for 1 minute each side.
  3. Spread cream cheese on one of the bread slice. Now, place the kababs on top and spread it all over the bread using a fork. Top with the cheese slice. Spread tomato ketchup on the other bread slice and put it on top. Press it gently to keep the sandwich intact. You can divide the sandwich into two parts for easier handling and wrap it in aluminium foil.
  4. Put the sandwich in a lunchbox and add the cashews and raisins on the side. Enjoy your lunch!

FRIDAY

Sandwiches just got a makeover. These stick sandwiches are fun, easy to handle and look so pretty. You just need some bamboo sticks to up your sandwich game. Even the little ones can handle these easily. Not only for sandwiches, there are also other fun ways to use these sticks. Check out this post here.

The date and nut balls do not have any added sugars. These are perfect to give an instant energy boost. My kids also love these as an after school snack. You can prepare these beforehand and keep them refrigerated or frozen.

Ingredients:

  • 1 slice of sourdough rye bread (recommended)
  • cream cheese
  • 1 small thickly sliced cucumber
  • 4-6 cherry tomatoes
  • 1 slice of gouda cheese
  • 3-4 Bamboo sticks (around 10-12 cm long)
  • Date and nut balls

Instructions:

  1. Spread cream cheese on the bread slice. Place it over a cutting board and cut into small squares (about 3×3 cm). Cut the cheese slice also into small squares of same size.
  2. Take a bamboo stick and start inserting the ingredients in the same pattern as you would to make a sandwich. First, insert a bread square all the way down. Then insert the cheese square, followed by the cherry tomato, then the cucumber. Add another cheese square, finally followed by the bread. Make 3-4 sticks in the same pattern. Place them into the lunchbox.
  3. Add 2 date and nut balls on the side.


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