Healthy lunchboxes don’t have to be costly, or take tons of time and ingredients to make. Try these easy, delicious, healthy, and meal-prep friendly recipes to make lunchboxes more fun for you and your kids!

My little boy has started prep in January, and I’ve been in full swing in the kitchen trying out different recipes that he actually eats! There have been hits with a few misses, and below are the ones that I would give a 5-star for its ease in making, nutrient density, and of course, flavor. Coz who are we kidding, even if pretty the bento looks but if our kids don’t eat it, then what’s the point?

These recipes can be made ahead in big batches, and can be frozen for up to a month, or chilled in the fridge for up to 4 days. I usually make these on a weekend so it’s as easy as packing them in the bento box everyday.

So are you ready to be the lunchbox diva?

1. BAGEL PIZZA

INGREDIENTS:

• Whole wheat bagels, cut into half
• Pizza sauce or plain tomato sauce
• Slices of deli ham or pepperoni (skip this if vegan)
• Veggies of choice – mushrooms, red bell peppers, onions
• Grated cheddar cheese

Heat oven at 375 deg F. Spread pizza or tomato sauce on the insides of the bagel. Top with ham and veggies, and lastly the cheese. Bake for about 8-10 minutes or until the cheese has melted. Cut into quarters.

2. EGG QUINOA CUPS

INGREDIENTS:

• 4 eggs (free-range, preferably)
• splash of milk
• diced or grated veggies of choice — broccoli, carrots
• sliced ham or bacon bits
• 1/2 cup grated parmesan cheese
• 1/3 cup cooked quinoa
• salt and pepper

Pre-heat oven at 350 deg F. Spray a 6-cup muffin tray with baking spray. In a bowl, mix the eggs, sliced or grated veggies, ham or bacon bits if using, cheese, and quinoa. Stir until combined and season with salt & pepper. Pour the egg mixture into the muffin cups, about 2/3 full. Bake for 15-18 minutes or until eggs are no longer runny.

3. SAUSAGE ROLLS

INGREDIENTS

• 2 sheets frozen puff pastry (defrosted)
• 500 g mince beef (you can use chicken or pork/veal as well)
• 1 carrot, grated
• 1 tablespoon tomato paste
• 1 medium onion, finely chopped
• 1 tablespoon dukkah* seasoning
• 1 teaspoon garlic powder
• 1 egg
• Salt & pepper
• Egg wash (to brush on top)
• *if you can’t find dukkah, just add spices you love like paprika, cumin, oregano, thyme

Mix all filling ingredients in a bowl and set aside. Cut the pastry into half (lengthwise). Divide the filling into four. And then place the first quarter of the sausage filling on one piece of cut pastry, forming a log along its length. Then roll the pastry sheet making sure the ends meet to secure the filling. Cut the rolled pastry into 6 pieces. And place them on a lined baking tray. Do the same for the rest of the filling. Finally, brush the top with egg wash (1 egg lightly beaten). Top with sesame seeds (optional) and bake at 375 degrees F for about 20 mins or until pastry is golden brown and flaky.

4. HUMMUS, HAM, OMELETTE PINWHEELS

INGREDIENTS

• 1 wholemeal wrap
• 1 egg
• Handful spinach
• Hummus spread (homemade or bought)
• 1 slice of ham in bone
• Cheese slice

Lightly beat the egg in a bowl. Tear the spinach and mix into the egg. Heat oil in a pan. Cook the egg in low heat to make an omelette. Set aside on a plate. Spread about a tablespoon of hummus on the wrap. Place the ham, omelette, and cheese. Roll the wrap and cut into 4 pieces.!

5. MINI QUICHE

INGREDIENTS

• 2 sheets of frozen shortcut pastry (defrosted)
• 4 eggs (free-range, preferably)
• 3/4 cup milk of choice
• chopped veggies of choice — carrots, spinach, mushrooms, broccoli (use 2 of each per quiche)
• deli ham or bacon – chopped (omit if vegan)
• grated cheddar cheese
• salt and pepper to taste

Pre-heat oven at 375 deg F. Spray a 24-mini muffin tray with baking spray. Using a cookie cutter or a champagne flute, cut small circles of shortcut pastry to fit into each muffin cup. Gently press the pastry into the muffin cup using your fingers to create the crust. In a bowl, mix the eggs and milk, season with salt and pepper. Place about a teaspoon of the mixed veggies and ham or bacon (if using) into each muffin cup. Then pour about a tablespoon of the egg mixture over it, about 3/4 full. Top with some cheese. Bake for about 15-18 minutes or until the eggs are cooked and the pastry have turned golden brown. Let it cool for about 10 minutes on the tray and then transfer to a wire rack to cool completely.

If you ever try any of these lunchbox recipes, be sure to snap a photo and tag me in Instagram @fitfoodiemommy or use hashtag #ffmlunchbox so I can give you a shoutout.

I would love to hear how your recreations go! Leave a feedback, or your own suggestions as well for lunchbox ideas.

xx,