These Three Healthy School Lunches are perfect for this back-to-school season! They are super delicious, satiating, and colorful!
Throughout high school, I constantly ventured to make exciting lunches filled with veggies, pasta, and more veggies! Unfortunately, towards the end of the year, I find myself being lazy and making boring lunches.
Early this summer, I decided that this perpetual cycle of cooking and then becoming lazy is not an option for this upcoming year. I thought, if I had a few staple recipes I could master, that take little time to make, then, and only then, will I stay motivated to cook lunches the entire year.
Cooking healthy this year is a priority. As a result, I’ve come up with 3 Healthy School Lunches you will love, that are easy to master and quick to make (aside from the pasta maybe; but it’s amazing!)
People typically eat one of these three lunches for school or work:
Am I right? Are these some of the foods you usually grab on the go for lunch?
I’m going to assume you’re probably all nodding your heads. Due to the overwhelming nods, I’ve come up with with the perfect solution to your lunch problem!
I am excited to tell you that I’ve reinvented each of these boring lunches into exciting, spectacular meals!
Lunch Idea #1
The first of my Three Heathy School Lunches is an Avocado Egg Salad Sandwich paired with Roasted Carrot Sticks and the best Chocolate Energy Bites!
This school lunch is nothing close to ordinary! This Avocado Egg Salad is loaded with awesome ingredients such as:
- lime juice
- lemon juice
But, that’s not all. The Roasted Carrot Sticks are phenomenal! They take seconds to make, and the results are amazing. You must try this back-to-school lunch recipe!
Lunch Idea #2
Next, on the back-to-school menu is a Sun-Dried Tomato Kale Chicken Pasta with baby tomatoes and Apple Pie Energy Bites! The pasta name is a mouthful, and does take a solid 40 minutes to whip up, but if you have the extra time, you must make it!
Eating ground chicken was never exciting. It was always a staple in my house because it’s healthy and cheap. A few weeks ago, I was testing this pasta recipe for this post, and I thought, “what would happen if I added the ground chicken I have lying around in the fridge to this dish?” Who knew, it made this dish taste amazing! This is the first dish that I actually, genuinely loved eating ground chicken!
One of my favorite parts of this dish is the Tagilatelle Pasta noodles! These noodles are reminiscent of fehttuchini Alfredo I used to eat as a kid, and the sauce sticks to them beautifully.
Lunch Idea #3
Finally, it’s time to make my easy, protein packed Chickpea Salad!
This Chickpea Salad is loaded with tomatoes, cucumbers, onions, celery, and one of my absolute favorite ingredients; kalamata olives!
Aside from awesome-healthy vegetable in this lunch, there is also a quick dressing that takes seconds to whip up!
If you’re looking for a colorful salad for your kid’s lunches, work lunches or school lunches, this is the one for you. For those who don’t love all the ingredients in this recipe, leave what you dislike out! Cooking is not typically a science, like baking is. I encourage you to omit or add any ingredients that you like.
If you are anything like me and love food, you must try these Three Healthy School Lunches this year!
Do you love healthy recipes?? If so, check out my other healthy recipes here: Bento Box Lunches, Salsa Salmon, No Bake Energy Bites, Chia Seed Pudding, Quinoa Chickpea Salad, Oatmeal Berry Bake, and Buddha Bowls!
Did you give the recipe a try? If so, let us know! Leave a comment, rate it, and don’t forget to tag a photo @itsrainingflour on Instagram. Happy Cooking!
Time to make these 3 Healthy School Lunches!
Three Healthy School Lunches
Three Healthy School Lunches 2017- These lunches are easy to make, extremely healthy, and perfect for school! Healthy! Tasty! Yummy!
Egg Salad Sandwich
- 2 hard boiled eggs, diced
- 1 tablespoon purple onion, minced
- 1 tablespoon celery, chopped (about 1/2 stalk)
- 1/2 avocado, peeled and mashed
- 2 tablespoons fresh cilantro, chopped
- Juice of 1/2 a lemon juice
- Juice of 1/2 a lime
- pinch onion powder, garlic powder
- salt and pepper to taste
- 2 slices bread (I recommend Canyon Bakehouse Bread (if gluten free) Ezekiel bread, or any other healthy bread)
Baked Carrot Sticks:
- 6 oz carrot sticks (half of a 12 oz bag, or about 4-6 chopped carrots)
- 1 or 2 tablespoon(s) olive oil
- 1 or 2 cloves garlic, crushed or minced
- 3 tablespoons cilantro (optional)
- salt and pepper
Sun-Dried Tomato Kale Chicken Pasta
- 1, 9 oz box Brown Rice Tagliatelle noodles or other pasta
- 1 tbsp olive oil
- 1 lb ground chicken thigh
- 6 sun dried tomatoes, sliced into pieces
- 2 garlic cloves, crushed
- 1/4 cup Vegetable broth (deglazes the pan)
- 4 cups kale, chopped
- pinch salt ans pepper
- 1/2 cup coconut cream
- 1/2 of a 15 oz can chickpeas
- 1/4 cucumber, chopped into small pieces
- 1 small tomato, chopped into small pieces
- 3-4 kalamata olives, chopped
- juice of 1 lemon
- 1 tablespoon olive oil
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon honey
- 3 tablespoons fresh dill, chopped
- salt and pepper to taste
Egg Salad Sandwich:
- First, mix together the chopped eggs, purple onions, celery, avocado, cilantro, lemon juice, lime juice, onion powder, garlic powder, salt and pepper in a medium-sized bowl.
- Next, spoon the egg salad over a piece of bread (there may be a bit leftover). Place the second piece of bread on top, and cut the sandwich in half.
Serves: 1 sandwich
Baked Carrot Sticks:
- Preheat the oven to 350℉, and line a cookie sheet with parchment paper.
- Start with placing the the carrot sticks, olive oil, crushed garlic, cilantro, salt and pepper onto the pan. Toss everything together to evenly coat.
- Bake for 40-50 minutes.
Serves: 1 person
Sun-Dried Tomato Kale Chicken Pasta:
- Cook pasta according to package directions. *Save the pasta water.
- In a large pan, add oil and chopped chicken. Cook on low heat for 10-15 minutes, breaking the chicken up into small chunks.
- Then, add the sun dried tomatoes and garlic. Cook 30 seconds.
- Pour in the vegetable broth to deglaze the pan and cook another 2 minutes.
- Then, dump in the kale and cook for another 5 minutes.
- Add the salt, pepper and coconut cream. Cook for an additional 2 minutes.
- Finally, add the pasta along with a few tablespoons of the reserved pasta water.
- Mix everything together and enjoy!
Serves: 4-5 people
First, in a medium-sized bowl make the dressing. Begin with whisking together the lemon juice, olive oil, dijon mustard, honey, fresh dill, salt and pepper.
Then, add in the chickpeas, chopped cucumber, chopped tomato, and kalamata olives.
Mix everything until well combined.
Serves: 1-2 people