Packing healthy lunches that kids will actually eat is one of the great parenting challenges. These recipes are designed to be delicious, nutritious, and free of the most common school allergens. They're also easy to batch-prepare on the weekend so your weekday mornings stay sane.
Zesty Roasted Chickpeas
Protein-packed and flavoured with a zesty spice mix that kids love. Try switching up the flavours to keep things interesting! Double the recipe — these won't last long.
- 2 cans (14 oz each) chickpeas, or 1 cup dried (soaked and cooked)
- 2 tsp camelina oil
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp dried dill
- ½ tsp Himalayan sea salt
- 10 grinds freshly ground black pepper
- 3 tsp dried parsley
Directions
- Preheat oven to 400°F.
- Drain and rinse chickpeas. Pat dry on a clean dish cloth to remove excess water.
- Combine all spices in a small bowl.
- Toss chickpeas with camelina oil and half the spice mix in a medium bowl.
- Spread on a cookie sheet and cook for 35–40 minutes until crisp, rotating the sheet a couple of times.
- Remove from oven, add remaining spice mix, and toss to combine.
- Portion into small containers for lunches. Enjoy!
Black Bean Lunchtime Brownies
These aren't ordinary brownies! Made with black beans and wholesome ingredients (including hidden spinach — shhh!). Kids love eating them, and parents can feel good about it.
- ½ cup rolled oats (gluten free if needed)
- 1 can (14 oz) black beans, drained and rinsed
- ½ cup cacao powder
- 3 tbsp coconut oil
- ½ cup organic cane sugar
- ¼ cup maple syrup
- ½ tsp vanilla powder or extract
- 2 tbsp milled flax seeds
- 3 pitted dates
- Handful of spinach
- ¼ tsp Himalayan sea salt
- 1½ tsp baking soda
- 3 tbsp filtered water
- 2 tbsp cacao nibs or chocolate chips
Directions
- Preheat oven to 375°F.
- Process rolled oats in food processor until coarsely ground.
- Add all remaining ingredients except cacao nibs. Process until thick and well blended.
- Line an 8×8 inch pan with parchment paper. Pour mixture in and smooth with a spatula.
- Sprinkle cacao nibs on top.
- Bake for 30 minutes or until a fork comes out clean.
- Let cool in pan, then remove and cut into squares.
Cheezy White Bean Dip
Kids aren't always thrilled to see cut-up vegetables in their lunch box. Add a flavourful dip and they may just eat them all up! Also makes an excellent sandwich or wrap spread.
- 2 cans (14 oz each) navy beans, drained and rinsed
- 1½ tsp onion powder
- 1 tsp garlic powder
- 1 tsp Himalayan sea salt
- 1 tsp turmeric powder
- 2 tsp organic mustard
- 4 tbsp nutritional yeast
- 3 tbsp olive oil
- ¼ cup filtered water
- Juice of 1 lemon
Directions
- Drain and rinse beans.
- Add all ingredients to a food processor.
- Blend until well combined and smooth.
- Use as a veggie dip, sandwich spread, or wrap filling.
Feeding your family well doesn't have to be complicated. If you'd like personalized nutrition guidance — whether for your kids, yourself, or the whole household — we're here to help.