Using this framework, simply mix and match these ideas to build a balanced meal for lunch (this works for kids and adults).

Tips for Packing School Lunch

• Pack Hot Lunches in a Thermos: When packing food like soup, chicken and rice, macaroni and cheese, or any dinner leftovers that are enjoyed warm, use a thermos to keep the food hot. Then pack extra foods, like fruits, veggies, etc. in a separate container. A bento box is great for packing these extra items. Not all foods need to be served warm, like a quesadilla or pizza. In this case, pack the food to be eaten at room temperature. Learn how to pack hot lunches in a thermos.
• Use an Ice Pack for Cold Lunches: When packing cold foods, like cheese, tuna salad, chicken salad, yogurt, or deli meat, add an ice pack to an insulated lunch bag. This will keep the food safe and chilled until lunchtime. Learn how to use an ice pack to keep food safe and cold.
• Use a Bento Box: A bento box is a lunchbox that’s divided into smaller compartments. This makes packing a lunch easy as a parent and easy for your child to eat. Check out my favorite bento boxes for kids.

1. Classic Sandwich

• Main: Ham and cheese sandwich with lettuce on brioche dinner rolls
• Fruit: Grapes
• Veggie: Cucumber slices
• Crunch: Granola bar (Autumn’s Gold brand from Costco: some of my favorite foods from Costco.)

2. Chicken Nuggets

Main: Homemade chicken tenders (use leftovers from dinner to simplify lunch) with homemade ranch dip
Fruit: Clementine slices
Veggie: Sugar snap peas
Crunch: Einkorn banana muffins (made in a mini muffin pan)

3. Corn Dog Muffins

Main: Homemade Corn Dog Muffins (make these muffins in advance, serve at room temperature for lunch)
Fruit: Strawberries
Veggie: Carrots sticks
Crunch: Crispy chickpeas (chickpeas baked until crisp)

4. Tomato Soup

Main: Roasted Tomato Soup in a thermos
Fruit: Apples sprinkled with cinnamon
Veggie: Pickles
Crunch: Grilled cheese sticks (served at room temperature; a sandwich cut into “sticks” so kids can dunk them in the soup)

5. Peanut Butter and Jam Sandwich

Main: Peanut butter or use sunflower butter (nut-free) with strawberry jam. If your child only likes a jam sandwich, spread the other side with butter for the healthy fat/protein.
Fruit: Clementine
Veggie: Celery sticks
Crunch: Popcorn

6. Homemade Pizza

Main: Homemade pizza (leftover from dinner; served at room temperature)
Fruit: Peach slices
Veggie: Roasted broccoli
Crunch: Beef jerky stick

7. Banana Sushi

• Main: Banana sushi. Start with a tortilla and spread with peanut butter (or sunflower seed butter). Place a full banana on one side of the tortilla and tightly roll up the tortilla over the banana. Cut the tortilla into “sushi bites.” Rolled up turkey on the side.
• Fruit: Banana (in the sushi)
• Veggie: Carrot sticks
• Crunch: Cheese cubes

8. Pizza Muffins

Main: Einkorn Pizza Muffins with Pizza Sauce
Fruit: Raspberries
Veggie: Cucumber, tomato, feta salad
Crunch: Bear brand fruit “roll ups”

9. Pancakes

Main: Homemade pancakes (Almond-Oat Gluten-Free Pancakes or Einkorn Pancakes) and Instant Pot Hard-Boiled Egg
Fruit: Strawberries
Veggie: Celery and peanut butter
Crunch: None

10. Chicken Noodle Soup

Main: Instant Pot Chicken Noodle Soup in thermos (leftover from dinner; learn how to store hot food in the lunchbox)
Fruit: Apple slices
Veggie: Veggies in soup
Crunch: Sourdough bread slices with butter

12. Banana Bread Sandwich

Main: Almond Flour Banana Bread with cream cheese and rolled up ham on the side
Fruit: Grapes and orange slices
Veggie: Sugar snap peas and homemade hummus
Crunch: None

13. Macaroni and Cheese

Main: Homemade macaroni and cheese (Instant Pot Mac and Cheese or Stove-Top Mac and Cheese; leftover from dinner packed in a thermos to stay warm) and rolled up ham on the side
Fruit: Cantaloupe
Veggie: Roasted broccoli (leftover from dinner; served at room temperature)
Crunch: Wild Made fruit leather

14. Pancake Sandwich

Main: Homemade pancakes with sliced strawberries and peanut butter (Almond-Oat Gluten-Free Pancakes or Einkorn Pancakes)
Fruit: Cantaloupe and grape kebabs
Veggie: Cucumber slices and Homemade Ranch Dip
Crunch: Plantain chips

Main: Homemade Pizza Lunchable (how to make 8 different homemade lunchables)
Fruit: Strawberries and grapes
Veggie: Cucumber slices
Crunch: None

16. Oatmeal

Main: Oatmeal (leftover for breakfast and hot in a thermos; learn how to pack hot food in the lunchbox) and bacon (served at room temperature; leftover from breakfast)
Fruit: Cantaloupe and grapes
Veggie: Sugar snap peas
Crunch: None

17. Build Your Own Taco Lunchable

• Main: Ground beef taco meat (leftover from dinner; served at room temperature or serve hot in a thermos) and shredded cheese
• Fruit: Grapes
• Veggie: Carrot sticks and shredded lettuce
• Crunch: Tortilla (cut in half so it fits in the lunchbox; may also pack on the side in a bag)

18. Apple Sandwich

• Main: Apples cored and sliced, then turned into sandwiches by adding nut or seed butter or cream cheese and rolled up turkey
• Fruit: Homemade fruit yogurt stick (from the freezer) and apples
• Veggie: Sweet potato fries (leftover from dinner; served at room tempature)
• Crunch: Crackers and cheese cubes

19. Wrap

• Main: Tuna salad, chicken salad, shredded chicken, or deli meat wrapped in a tortilla with lettuce
• Fruit: Apple slices
• Veggie: Pickle
• Crunch: Pretzels

20. Chicken and Rice

• Main: Instant Pot Chicken and Yellow Rice (leftover from dinner; warmed up and served in a thermos–learn how to serve warm food in the lunchbox)
• Fruit: Pineapple chunks
• Veggie: Red pepper slices
• Crunch: Plantain chips with homemade beet hummus

21. Cucumber Sandwich

• Main: Cucumber sandwiches with cream cheese, salami, and a slice of cheddar cheese
• Fruit: Grapes and strawberries
• Veggie: Cucumbers
• Crunch: Crackers

22. Fruit Dip, Strawberries, and Sandwich

• Main: Greek Yogurt Fruit Dip with strawberries and a turkey sandwich
• Fruit: Strawberries and That’s It fruit bar
• Veggie: Cucumbers
• Crunch: Popcorn

23. Pasta Salad

• Main: Pasta mixed with homemade pesto, leftover chicken, spinach, and sun-dried tomatoes (Zesty Italian Pasta Salad is another great option)
• Fruit: Grapes
• Veggie: Spinach in pasta salad
• Crunch: Popcorn

24. Chicken Salad Pita Sandwich

• Main: Chicken salad (classic chicken salad, turmeric chicken salad, or dill sour cream chicken salad) in a pita with lettuce
• Fruit: Strawberries
• Veggie: Lettuce in the pita and leftover sweet potato fries from previous dinner
• Crunch: Pretzels

25. Omelet Cup

• Main: Egg Omelet Cup (baked eggs in a muffin tin, great for a healthy kids’ breakfast or lunch)
• Fruit: Strawberries
• Veggie: Veggies baked in the omelet cup
• Crunch: Homemade granola and yogurt

26. Spaghetti and Meatballs

• Main: Spaghetti and Meatballs (leftover from dinner; served warm in a thermos–how to pack warm food in the lunchbox)
• Fruit: Orange slices and apricot
• Veggie: Bell peppers and cucumber slices with Homemade Ranch Dip
• Crunch: Crackers and cookies

27. Build Your Own Fajitas

• Main: Sheet Pan Chicken Fajitas with a tortilla and sour cream (leftover from dinner; served at room temperature with an ice pack, learn how to safely pack food with an ice pack for lunch)
• Fruit: Kiwi
• Veggie: Bell peppers in the fajita mix
• Crunch: Leftover yellow rice

28. Hummus Pita Sandwich

• Main: Pita with homemade hummus, cucumber, and sliced turkey
• Fruit: Orange slices
• Veggie: Carrot sticks
• Crunch: Crackers

29. Ground Beef Taquitos

• Main: Ground Beef Taquitos with salsa and sour cream (leftover from dinner; served at room temperature–learn how to safely store food with an ice pack in the lunchbox)
• Fruit: Cantaloupe
• Veggie: Mini salad
• Crunch: Energy Bites

30. Tuna Salad or Chicken Salad

• Main: Tuna salad or chicken salad (Learn how to safely store food with an ice pack in the lunchbox)
• Fruit: Orange slices
• Veggie: Mini sweet pepper stuffed with homemade hummus
• Crunch: Crackers and cheese cubes

31. Sloppy Joes

• Main: Homemade sloppy joes with a bun (leftover from dinner; served warm in a thermos–how to pack warm food in the lunchbox)
• Fruit: Orange slices
• Veggie: Pickles
• Crunch: Popcorn

32. DIY Classic Lunchable

• Main: Crackers, cheese, and salami (or ham, turkey, or pepperoni)–More homemade lunchable ideas
• Fruit: Pears sprinkled with cinnamon to prevent browning and grapes
• Veggie: Roasted broccoli (leftover from dinner; served at room temperature)
• Crunch: None

33. Pasta with Parmesan Cheese and Peas

• Main: Pasta mixed with butter, parmesan cheese, peas and rolled up turkey on the side
• Fruit: Strawberries
• Veggie: Peas in the pasta
• Crunch: Popcorn

34. Turkey Pinwheels

• Main: Sliced turkey rolled up in a tortilla with cream cheese, spinach, and sliced cheese, cut into “pinwheels”
• Fruit: Grapes and oranges
• Veggie: Cucumber sticks
• Crunch: Crackers and homemade hummus

35. Meatball Kebabs

• Main: Oven-Baked Meatballs (leftover from dinner; served at room temperature on skewers for dipping) with leftover pasta sauce for dipping
• Fruit: Grapes
• Veggie: Cucumber, celery, and carrots (cut carrots and celery into sticks and store in water for weeks: how to do this)
• Crunch: Crackers and cheese

36. Salad

• Main: Salad with lettuce, tomato, cucumber, carrots, shredded chicken (leftover from cooking a whole chicken or grilled chicken thighs) and Ranch Dressing with salami, bread, and cheese cubes on skewers
• Fruit: Grapes
• Veggie: Salad
• Crunch: Yogurt stick (or homemade yogurt sticks)

37. Hot Dogs

• Main: Applegate brand hot dogs, cut into pieces with ketchup (served at room temperature, or place in a thermos to serve hot-learn how to serve hot food in the lunchbox)
• Fruit: Fruit salad: peaches, strawberries
• Veggie: Cucumber sticks
• Crunch: Chips

The Homemade Lunchable Formula

When making homemade lunchables, draw inspiration from the highly-processed options at the store. That’s what I do. Take a look at what is offered next time you’re at the grocery store. This is what your child is seeing during school lunch, and it’s always fun to replicate these ideas at home using real-food ingredients.

Also think outside-the-box and create your own lunchables with my DIY formula. Mix and match foods to create lunches based on your child’s favorite things, personal preference, and what’s stocked in your fridge and pantry. What I keep stocked in my real-food kitchen.

Time-Saving Tips

Tip 1: Turn Lunch Into a Make-Ahead Meal

Since you don’t need to warm up anything for a lunchable, pack the lunchbox the night before school. The next day, add the lunchbox to an insulted lunch bag, then add an ice pack. Learn how to safely pack a hot or cold lunch. 

Tip 2: Have Kids Can Make Their Own Lunch

Have your kids help you make some of the lunchable inspirations below. You can follow the picture as a visual. After some practice, your child should easily be able to pack their own lunch the night before school. This is also the beauty of repeating lunches.

Tip 3: Create a Lunch Routine

There’s no need to pack different homemade lunches each day or each week. To simplify lunch, create a routine or rhythm. For example, every Monday is a pancake sandwich day, every Tuesday is a homemade lunchable, every Wednesday is leftover day, every Thursday is yogurt and fruit with rolled up deli meat, and every Friday is a lunchable again. Stick to this routine for a month (or longer) before changing it up, if needed. Need more ideas? 27 easy bento box lunches to keep on repeat.

3. Chicken Nuggets Lunchable

Did you know there is a chicken nugget lunchable? Yep, my daughter came home a few years ago and told me all about it. Naturally, this lunch has become a favorite with my kids.

Instead of the highly processed Lunchable version, make your own chicken tenders for dinner one night and serve them up as lunch the next day. Or, choose a less-processed frozen version, like Bell and Evans brand or Applegate brand. Serve cooked chicken nuggets/tenders at room temperature with an ice pack for safety.

4. Turkey or Ham and Cheese Sandwich Lunchable

The classic Lunchable version for this alternative is the hoagie sandwich. Honestly, I can’t imagine that sandwich must taste very good: stale, white bread with a little slice of highly-processed meat and fake cheese.

For this homemade version, I use mini buns (mini brioche dinner rolls are delicious). Choose whatever bread your child likes best. Then, add your favorite deli turkey (or use shredded chicken) and a slice of real cheddar cheese. Much better!

5. Chicken or Tuna Salad Lunchable

I love making tuna salad for lunch when there’s not much left in the fridge (on Thursday or Friday). Add the tuna salad to a bento box along with crackers and a spoon. Show your child how to spoon the salad onto the crackers for lunch.

6. Vegetarian Hummus Lunchable

We eat a lot of protein (meat) in our home, so most of the lunches featured here include meat. If your child is a vegetarian, or you want to change things up, this is a meat-free lunchable featuring hummus as the main star (which contains some protein, carbs, and healthy fat).

Hummus Buying Tip: Avoid hummus made with seed oils, like sunflower oil, canola oil, or vegetable oil. Instead, choose hummus made with olive oil or make your own hummus. Hummus is great for lunch and also for school snacks.

7. Build Your Own Taco Lunchable

This is another lunch that was inspired by a store-bought lunchable. And, yes, it’s served at room temperature with an ice pack.

Spoon leftover ground beef taco meat into a bento box (or use leftover chicken fajitas). On the side, add a tortilla and any favorite toppings: guacamole, sour cream, salsa, shredded cheese, lettuce. Use small dipping containers for any sauces that may leak. If your child prefers the meat to be warm, use a thermos (here’s how to use a thermos and keep food warm in the lunchbox) and pack the extra foods in the bento box.

8. Yogurt Parfait Lunchable

This is another super easy lunch that can be packed the night before school.

The trick to packing yogurt in a bento box is to use a leak-proof container (like this). Pack granola on the side, in a bag or small container, which your child can add to the yogurt at lunchtime. This will prevent the granola from getting soft and soggy. Add any fruit that can be enjoyed for a “parfait.”

Busy weekday mornings are always hectic, but getting everyone ready and out the door for school on time? Now we’re talking pure chaos. 

It can be too easy to grab an unhealthy, packaged breakfast, run through a drive-through, or even skip breakfast all together. None of these options are ideal for your young learners to power through a morning at school.

Highly processed breakfasts (which lack real nutrients: fiber, healthy fat, and satiating protein) spike a child’s blood sugar, leading to a crash and tiredness, hunger, the inability to focus, and irritability.

Instead of something highly-processed, add these easy breakfast ideas to your weekday menu. Serve a nourishing and healthy breakfast to your kiddos and yourself. 

Many of these recipes are great replacements for the highly-processed meals that kids love, but they’re made with simple ingredients that will nourish and sustain their energy levels.

• The recipes are made with simple ingredients.
• Many of the recipes are make-ahead breakfasts, saving time during the busy weekday.
• If you are extra short on breakfast time, some of the ideas can even be eaten on the go. 

What Makes These Ideas Great for Breakfast?

• Quick and Easy: Time and energy are not something we have an abundance of on busy mornings. All of these breakfasts are on the table in minutes with very little effort from you.
• Healthy: These healthy breakfast recipes are full of protein, fiber, and energizing carbs. You won’t experience sugar crashes like you do with highly-processed breakfast foods.  
• Family-Friendly: Your kiddos will love them, and so will you. No need to make two different meals at breakfast time.
• Meal Prep: Some of these recipes are easy options to make in advance and reheat, or serve as-is in the morning. It doesn’t get easier than that. Trust me, a little food prep goes a long way in simplifying busy mornings.
• Freezer-Friendly: I’m all about efficiency. Many of these breakfast recipes can be batch cooked or meal prepped in bulk and frozen for a fast breakfast at home. 

Yogurt Ideas 

Plain yogurt is a protein-rich base for tons of other delicious and nourishing ingredients like fruit, honey, nuts, seeds, granola, and spices (about 18 grams of protein in Greek yogurt, per serving). Try these two options for a fun and customizable yogurt that everyone in the family will love. 

1. Healthy Yogurt Bowls

This is a great breakfast the kids can make on their own. Arrange a tub of plain yogurt, honey or maple syrup, fruit, and homemade granola (I also love Autumn’s Gold brand from Costco) on the counter and let the kids build their own bowl in the morning. Or, make a quick bowl for the kids.

Serve the yogurt bowls on their own, or add a muffin or eggs on the side.

2. Fruit and Yogurt Parfait

Prep yogurt and fruit bowls in advance by adding yogurt and either fresh or frozen fruit to mason jars. Then place the jars in the fridge and use within 5 days. In the morning, grab a jar, add some homemade granola (which is freezer-friendly, a big time saver), and a spoon.

Serve the parfait with a muffin or egg (hard-boiled eggs or omelet cups are great for an on-the-go breakfast).

Egg Ideas

With 6 grams of protein and 5 grams of healthy fat, an egg is an excellent breakfast choice for kids. And there are over 15 different ways to make eggs for breakfast, so the ideas and recipes are endless. No boredom here!

The recipes below are easy to prep ahead or whip together in a few minutes on a school morning. Pair some of these egg recipes with fruit, oven-baked bacon, chicken breakfast sausages (I like Bilinski brand), sourdough toast (or peanut butter banana toast), pancakes or waffles, or a muffin for a balanced breakfast. 

3. Scrambled Eggs

To make the best scrambled eggs, whisk 2-3 eggs in a bowl, add salt and pepper, then cook on low heat in 1 tablespoon of butter. Once the eggs are just cooked, and still glossy looking, plate and serve.

You can even pack scrambled eggs for lunch, in a thermos, so make a double batch in the morning and add to a thermos for a lunchbox main meal (see over 27 more lunch ideas).

4. Make-Ahead Omelet Cups

Eggs baked in muffin cups with veggies and cheese are a delicious make-ahead breakfast that can be reheated and enjoyed in only seconds on a busy morning. And the omelet cups are super easy to customize based on your liking and your child’s taste preferences.

This is also a great lunchbox-friendly option. Prep the omelet cups on Sunday and enjoy all week for breakfast and in the lunchbox. (Learn how to safely store cold food in the lunchbox.)

5. Make-Ahead Breakfast Burritos

Make these protein-packed breakfast burritos ahead of time with scrambled eggs, ground breakfast sausage, veggies, and cheddar cheese. Wrap in parchment paper and store in the freezer. Use the microwave for a warm and filling burrito, ready in minutes and easy to take on the go.

6. Eggs in a Basket

A complete meal in one! Crack an egg right inside of toast (cut a whole in the toast), then cook in a skillet with butter, for an easy, balanced breakfast. This meal takes just 5 minutes to make. Serve with a side of fruit, sliced avocado sprinkled with salt, a smoothie, or yogurt.

7. Sunny Side Up Eggs

Another way to serve eggs and avoid a breakfast rut. If your kids love runny egg yolks, sunny side up eggs are perfect. Dip sourdough toast in the egg yolks for a filling breakfast. Or, cook the yolk until firm for a well done egg.

8. Frittata

Frittatas are the perfect breakfast to make ahead on Sunday, cut into slices (like a pie), and reheat on a busy weekday morning (or eat at room temperature). And you can easily customize a frittata to your liking and child’s preferences. Add whatever veggies you love, cheese, and then eggs and bake.

Serve with favorite fruit, yogurt, a smoothie, muffin, leftover pancakes or waffles, or toast.

9. Breakfast Casserole

This egg and sausage casserole is easy to make ahead of time and reheat by the slice for a protein-packed meal, ready in minutes. 

After baking, cut the casserole into squares, then place in an airtight container and store in the fridge. Reheat the casserole squares in the microwave for a few seconds (or the oven) for a quick and easy morning breakfast.

Serve with fruit, toast, leftover pancakes or waffles, muffin, or yogurt.

10. Egg and Cheese Omelet

So simple and so easy to make. My kids love a classic egg and cheese omelette: beat 2 eggs in a bowl, then shred cheddar cheese on the side. Melt butter in a skillet, add the beaten eggs and swirl the eggs in the skillet. Then add cheese and roll up. A slice of ham is also a delicious protein-rich filling to add with the cheese.

11. Hard-Boiled or Soft Boiled Eggs

Making these on-the-go eggs is as easy as can be when you use the Instant Pot. Make a big batch on the weekend and enjoy them for breakfasts, in the lunchbox, and for easy snacks all week. 

Bread, Pancake, Muffin, Waffle Ideas 

These breakfast classics get a healthy twist when made with nourishing, real-food ingredients like einkorn flour, oats, or sourdough bread. Some mornings, simple toast with butter and a smoothie makes for the perfect breakfast. Other mornings, when we have more time, we may have easy sourdough French toast.

Pair these carb-centric meals with a healthy protein source like quick eggs, Greek yogurt, or a protein packed smoothie for a healthy balanced breakfast. 

12. Avocado Toast

Mash an avocado in a bowl, then sprinkle with salt and a squeeze of lemon juice. Serve on the side of eggs, or add an egg on top (scrambled eggs, sliced hard-boiled egg, or a sunny side up egg).

13. Peanut Butter Banana Toast

With 6 different ways to top your peanut butter banana toast, you’ll never get tired of this quick breakfast idea. Add peanut butter or almond butter (or sunflower butter for a nut-free option) to a piece of sourdough toast, then top with banana slices. Add a sprinkle of cinnamon, coconut flakes, chia seeds, flax seeds, granola, or honey for extra flavor and nutrition.

Serve the toast alone or pair with an egg, bacon, smoothie, yogurt, or yogurt bowl.

14. Homemade Einkorn Pancakes or Almond-Oat Gluten-Free Pancakes

Make either of these classic pancake variations in bulk and freeze for an easy toaster pancake that’s full of nourishing and healthy ingredients. Reheat your favorite pancakes in the toaster, microwave, or a warm skillet.

Serve with an egg, smoothie, yogurt, fruit, with a nut or seed butter, or maple syrup.

15. Sheet Pan Pancakes

If you need a quick and easy breakfast for a crowd on a school day, this recipe will make everyone happy. Just whisk together the ingredients and pour the batter onto a sheet pan, bake, and enjoy!

To save even more time, prep the batter the night before, store in the fridge, then bake in the morning. Cut the pancakes into slices and serve. Stash the extra slices in the fridge for an easy breakfast later in the week, or add a pancake square or two to the lunchbox (see more no-sandwich lunch ideas for kids).

16. Mini Pancake Muffins

Fluffy pancakes are morphed into mini muffins for an easy, healthy, and dippable breakfast for little hands. Batch bake a variety with different mix-ins like blueberries, strawberries, or chocolate chips and defrost in the microwave before serving. This is also a great lunchbox option!

Serve with yogurt, an egg, smoothie, or on their own with butter, maple syrup, or a nut or seed butter.

17. Muffins

Muffins are easy to grab and even easier to eat on a busy morning. Batch baking various muffins (either regular size or mini muffins for small hands) and storing in the freezer makes it easy to have a variety of options for anyone to grab throughout the week for a school snack, lunchbox side, or breakfast.

18. Einkorn Waffles or Almond Flour Gluten-Free Waffles

Move over Eggo Waffles! Homemade waffles freeze and reheat just like pancakes for a sweet and hearty breakfast that’s ready in minutes. For an on-the-go option (because maple syrup in a car isn’t a great option), add cream cheese, fruit jam, or nut butter to a waffle, then top with a second waffle for a breakfast sandwich.

Oatmeal Ideas

This classic morning grain doesn’t have to be boring or bland, especially if you follow any of these recipes and ideas. Whether you enjoy your oats hot, cold, or baked, you’ll find a recipe below to start your day with. 

19. Baked Oatmeal

Prepare this dish ahead of time and change things up to keep it seasonal and fresh! Try blueberries, strawberries and peaches in the spring and summer, and apples in the cooler months. Mashed bananas is another great year-round option.

Or, make chocolate baked oats that taste like breakfast brownies!

Baked oatmeal pairs well with oven-baked bacon or chicken breakfast sausages (prep this in advance and reheat for a few seconds in the microwave), eggs, or yogurt. Or serve the oatmeal on its own.

20. Classic Warm Oatmeal

Forget the packets of sugary instant oatmeal and make old-fashioned oatmeal instead. All you need is rolled oats and water. Then sweeten as needed with honey or maple syrup or top with fresh or frozen fruit and nuts.

Warm oatmeal may be prepped in advance and reheated with water on the stove-top or in the microwave, then add toppings.

Warm oatmeal may also be served in a thermos for a hot school lunch option (see more hot lunch ideas for school).

21. Overnight Oats

This recipe is naturally sweet and full of protein. Make several mason jars of overnight oats and stash them in the fridge. Add fresh or frozen fruit on top, and breakfast is ready to grab and enjoy.

Want something even more decadent tasting? My kids love chocolate overnight oats that are made with chocolate whey protein powder, rolled oats, and peanut butter.

22. Breakfast Cookies

These banana-oat breakfast cookies are such a good breakfast as they’re high in protein, fiber, and delicious flavor. Whip them together in one bowl, baked, and store in the refrigerator for up to a week. 

23. Oatmeal Cups

Just like a deliciously hearty and flavorful bowl of baked oatmeal, but with the added perk of being in a convenient handheld cup. The oatmeal cups are baked in a muffin tin. Once cool, store in the fridge or the freezer. No need to reheat before enjoying.

Serve oatmeal cups on their own or pair with an egg, favorite fruit, yogurt, smoothie, rolled up ham, bacon, or chicken breakfast sausage.

Fruit Smoothie Ideas

Smoothies are an excellent way to start the day because you can pack so many nutrients into one glass. I serve smoothies for breakfast with toast, a muffin, or eggs. And I always add a scoop of whey protein powder (usually this vanilla protein option) so the kids get plenty of protein in the morning. I also add 1 tablespoon of chia seeds or flax seeds before blending for extra fiber.

Between the protein, complex carbs (in the fruit), and fiber, a smoothie is a filling way to start the day.

24. Pineapple Mango Smoothie

This smoothie is made with yogurt for extra protein and fruits that give the smoothie a tropical flavor. To make, add 1/2 cup water or milk of choice to a blender, along with 1 cup plain yogurt, 1 cup pineapple, 1 cup mango, 1 banana, and 1 cup baby spinach (optional). Add 1-2 scoops whey protein powder for extra protein. Blend.

25. PB& J Smoothie

Made with strawberries, banana, and healthy fat (peanut butter), this smoothie is a delicious way to start the morning. To make, add 1/2-3/4 cup milk of choice to a blender, along with 1 ripe banana, 2 tablespoons peanut butter (or another nut or seed butter), 1 1/2 cups frozen strawberries. Add 1-2 scoops whey protein powder for extra protein. Blend.

26. Mango Strawberry Smoothie

This is my kids’ favorite smoothie. It’s thick like ice cream and we serve the smoothie in bowls (also known as “smoothie bowls”) and top it off with some homemade granola.

27. Mango Vitamin C Smoothie

This vitamin-c rich smoothie is like having an orange juice smoothie, made with a fresh orange and frozen mango. To make, add 1 cup of milk to a blender along with 1 ripe banana, 1 orange (peeled), 1/2 inch of peeled turmeric (optional), and 1 cup of frozen mango chunks. Add 1-2 scoops whey protein powder. Blend.

What is a Bento Lunch Box?

A bento box is a lunchbox that’s divided into smaller compartments, separating the food in the box. Here’s what I love about using a bento box for kids and school lunch…

• Makes packing a school lunch super easy.
• An easy and organize way the kids to enjoy their lunch. Everything is easily laid out for the kids at lunchtime, which is ideal when you only have a few minutes to eat.
• Saves money: no more buying plastic bags that get tossed or new lunchboxes every year.
• I’m not a “Pinterest mom,” packing all the fun things like fruits in different shapes, etc. but the bento box makes packing a beautiful lunch super easy. When a lunch is beautiful (this doesn’t mean complicated), kids are more likely to enjoy their lunch.

1. Cheese, Crackers, Meat Homemade Lunchable

An easy lunch made with crackers, real cheese, and sliced deli meat (salami, turkey, pepperoni, cubed chicken, ham, etc.). This one is so easy, the kids can pack their own lunch!

• Main: Homemade Lunchable: salami + cheddar cheese cubes + crackers (Simple Mills brand)
• Fruit: Grapes and sliced pears sprinkled with cinnamon to prevent browning
• Veggie: Roasted broccoli (leftover from dinner)
• Crunch: Crackers (Simple Mills brand)

2. Pizza

Turn homemade pizza from dinner into a quick and easy school lunch. Or, make mini pizzas by spooning pizza sauce on English muffins or pita bread, sprinkle with cheese, and bake until melted. Mini pizzas are a great meal prep option as they keep in the fridge for days. Eat at room temperature.

• Main: Homemade pizza
• Fruit: Apricots
• Veggie: Roasted frozen broccoli (leftover from dinner)
• Crunch: Grass-fed beef jerky stick

3. Pizza Lunchable

Cut homemade pizza dough into small rounds using a biscuit cutter and bake. Or, cut pita bread into small rounds with a biscuit cutter. Pack a side of pizza sauce and shredded mozzarella cheese, and optional, pepperoni, for a build-your-own pizza lunchable.

Main: Homemade pizza lunchable
Fruit: Strawberries and pitted cherries
Veggie: Sliced cucumber and olives
Crunch: None

4. Egg Muffins

Bake eggs with bacon, veggies, and cheese in a muffin tin. The egg muffins can be stored in the fridge for up to 5 days and enjoyed at room temperature or reheated. These muffins are perfect for a protein-rich breakfast or lunch. Pack an ice pack to keep the food safe until lunch.

• Main: Egg Muffin
• Fruit: Strawberries
• Veggie: Bell peppers cooked in the egg muffin
• Crunch: Homemade granola (a great food to prep in advance and store in the freezer) and yogurt

5. Turkey Roll Ups

An easy protein option for the lunchbox. Roll up sliced turkey, ham, or pastrami with either sliced cheese or spinach. I love Applegate and True Story brands for lunch meat.

• Main: Turkey roll ups with spinach leaves and homemade tomato soup (leftover from dinner)
• Fruit: Grapes
• Veggie: Spinach (in the turkey roll up) and the soup!
• Crunch: Crackers (Simple Mill’s brand)

6. Hard Boiled Eggs

Hard boiled eggs are a fantastic meal prep food. Make 8-10 eggs on the weekend and keep them in the fridge for breakfast and lunch all week. The eggs keep for up to 5 days and are best enjoyed at room temperature or cold. I love to make hard boiled eggs in the Instant Pot. They come out perfectly every time!

• Main: Instant Pot hard-boiled eggs + plain yogurt and honey for sweetness (this Greek yogurt fruit dip is a great way to flavor plain yogurt for kids)
• Fruit: Apples sprinkled with cinnamon to prevent browning and strawberries
• Veggie: None
• Crunch: Flourless almond banana blender muffin (not suitable for nut-free schools but can be made with sunflower seed butter instead of almond butter)

10. Mini Pancakes

The perfect way to turn Sunday’s homemade pancakes into Monday’s lunchbox! Pack a little dipper container of pure maple syrup or fruit on side. I also recommend adding a protein, like an Instant Pot hard boiled egg, leftover cooked bacon, or rolled up turkey or ham.

• Main: Mini homemade einkorn pancakes (almond-oat pancakes are another favorite recipe or sheet pan einkorn pancakes) with maple syrup (in a dipper container) and Instant Pot hard-boiled egg
• Fruit: Strawberries
• Veggie: Celery sticks with peanut butter or sunflower butter
• Crunch: None

11. Pancake or Waffle Sandwich

Turn leftover weekend pancakes or waffles into the very best sandwiches! Spread the waffles or pancakes with cream cheese and jam, just jam, or peanut butter (or sunflower butter) and jam. I make einkorn pancakes, almond-oat pancakes, almond flour waffles, or einkorn waffles and keep them stocked in the freezer.

• Main: Homemade Einkorn waffle sandwich with strawberry jam and cream cheese
• Fruit: Apple slices with cinnamon (cinnamon prevents browning)
• Veggie: Cucumber slices
• Crunch: Granola and Greek yogurt fruit dip

12. Hummus and Turkey Pita Sandwich

Slice a pita into quarters. Spread hummus inside the pita, add turkey or chicken or ham, cheese (if desired), and a cucumber slice. A quick and easy sandwich that feels different than your classic sandwich, and it’s perfectly balanced with protein, complex carbs, and fiber.

• Main: Pita sandwich: pita bread, turkey, homemade hummus, and cucumber slices
• Fruit: Clementine slices
• Veggie: Carrot sticks (store cut carrots in water and they’ll stay fresh and crisp for weeks)
• Crunch: Crackers (From the Ground Up Cauliflower brand)

13. Salad

If your child is a salad lover, the bento box makes packing a salad super easy! In the picture, I added lettuce, tomatoes, cucumber slices, carrots, and some leftover shredded chicken (I love to cook a whole chicken or grill chicken thighs and keep the meat in the fridge for lunch). In a dipper container, I added homemade ranch dip (homemade vinaigrette is another great option!).

• Main: Mixed salad with lettuce, carrots, cucumber, grape tomatoes, shredded grilled chicken thighs (leftover from dinner) with cheddar cheese, cubed bread, and salami skewers
• Fruit: Grapes
• Veggie: Salad 
• Crunch: Stonyfield YoKids Organic Strawberry Yogurt

14. Chicken and Rice

Instant Pot chicken and yellow rice or Instant Pot Chicken Fried Rice are two of our favorite weeknight dinners. And the best part is they make lots of leftovers for school lunch.

If you’re using the Omielife bento box, with the built-in thermos, add the chicken and rice to the thermos in the morning (after reheating). If you’re using a different bento box, add the chicken and rice to a separate thermos, then fill the bento box with a fruit, veggie, and crunch.

• Main: Instant Pot Chicken and Yellow Rice
• Fruit: Pineapple chunks
• Veggie: Red bell pepper slices (store sliced bell peppers in the fridge for an easy snack or lunch side)
• Crunch: Plantain chips with beet hummus (a great dip to prep for the week for school snack and lunch)

15. Homemade Chicken Nuggets/Tenders

Are you noticing a trend here? Leftovers are your best friend when it comes to packing an easy and healthy lunch!

Make homemade chicken tenders for dinner, double the recipe, and stash the extras away in the fridge for an easy lunch. Serve the chicken tenders with homemade ranch dip (or ketchup), add the meat to a tortilla for a wrap, or top on a salad. Serve the chicken tenders at room temperature with an ice pack for safety.

Main: Homemade chicken tenders with homemade ranch dip
Fruit: Clementine slices
Veggie: Sugar snap peas
Crunch: Einkorn banana muffins (made in a mini muffin pan)

16. Hot Dogs

In the morning, you can quickly warm up hot dogs, cut into pieces, then add directly to the bento box or a separate thermos. I like Applegate brand, Niman Ranch brand, or True Story brand.

• Main: Applegate hot dogs with ketchup
• Fruit: Peaches and strawberries
• Veggie: Cucumber sticks 
• Crunch: Sea salt potato chips (cooked in avocado oil)

17. Banana Bread Cream Cheese Sandwich

Make your favorite banana bread on the weekend (I love this almond flour banana bread or turn these einkorn banana muffins into bread). Slice the bread and add cream cheese between two slices. A delicious and fun lunchbox sandwich!

• Main: Almond Flour Banana Bread and cream cheese with rolled up ham
• Fruit: Grapes and clementine slices
• Veggie: Sugar snap peas and homemade hummus
• Crunch: None

18. Pasta Salad

This Zesty Italian Pasta Salad is a great prep-ahead meal. It makes a ton, so you can make it for a weekend lunch or dinner (alongside grilled chicken thighs). Serve it up for a school and work lunch. It keeps for up to 2 days in the fridge.

• Main: Zesty Italian Pasta Salad
• Fruit: Blueberries
• Veggie: Celery with peanut butter and raisins
• Crunch: Pretzels

19. Classic Sandwich

There is nothing wrong with classic! Pack a classic sandwich, like ham and cheese, turkey and cheese, or peanut butter (or sunflower butter) and jam. Use sourdough bread, a brioche bun or dinner rolls, or homemade pancakes or waffles for the bread.

• Main: Ham and cheese sandwich with lettuce on brioche dinner rolls
• Fruit: Grapes
• Veggie: Cucumber slices
• Crunch: Granola bar (Autumn’s Gold brand from Costco: some of my favorite foods from Costco.)

20. Soup

Chicken noodle soup and roasted tomato soup are always popular with kids! Turn this nutrient-dense dinner into a school lunch by reheating the soup and adding it to a thermos. Then pack a fruit, veggie, and crunch in the bento box.

• Main: Instant Pot chicken noodle soup
• Fruit: Apple slices sprinkled with lemon juice (to prevent browning)
• Veggie: Veggies in soup
• Crunch: Energy Bite and slice of sourdough bread

21. Oatmeal

Turn breakfast into an easy and healthy lunch by packing oatmeal in a thermos, then adding a fruit, veggie, and crunch to the bento box. I add grass-fed whey protein (this is my favorite brand) to the oatmeal (stir in after cooking) for extra protein!

Oatmeal is fantastic to prep on the weekend and reheat later in the week with a bit of water to keep it from drying out.

• Main: Oatmeal and cheese stick
• Fruit: Grapefruit
• Veggie: Cucumber slices
• Crunch: Tortilla chips

22. Apple Sandwich

Core an apple, then thinly slice, and add peanut butter (or sunflower butter) to two of the slices to make a sandwich. Sprinkle the apple slices with lemon juice or cinnamon to prevent the apple from browning in the bento box.

• Main: Apple sandwich (apples, cinnamon, peanut butter or sunflower seed butter) and rolled up turkey
• Fruit: Apple
• Veggie: Carrot fries (carrots cut into sticks and roasted, similar to this roasted green and carrot recipe)
• Crunch: Cheese cubes and crackers (Mary’s Gone Crackers) and homemade yogurt stick

23. Cheese Quesadilla

Quesadillas are easy to make for lunch! Add cheese to a tortilla, then toast the quesadilla over the stove-top in a skillet or in the oven. Add the quesadilla, cut, to the bento box. Kids eat this lunch at room temperature. You can also add mashed up beans, spinach, or turkey or ham with the cheese. Add an ice pack if using lunch meat in the quesadilla.

• Main: Cheese quesadilla (use this quesadilla recipe as a guide, just skip the spinach if that’s not your child’s favorite thing)
• Fruit: Grapes and unsweetened applesauce
• Veggie: Cucumber slices and carrot sticks with homemade hummus
• Crunch: Pretzels

24. Meatballs and Dipping Sauce

Another great dinner turned easy lunchbox meal! Add last night’s oven-baked meatballs and sauce to the lunchbox. I love these little skewers for making the meatballs easy to pick up and dip in the sauce (in a dipper container).

• Main: Oven-baked meatballs and spaghetti sauce (in a dipping container) leftover from dinner
• Fruit: Grapes
• Veggie: Cucumber slices and carrot sticks
• Crunch: Crackers (Simple Mills brand) and cheese cubes

25. Tuna or Chicken Salad Wrap

Make chicken salad (with cooked, shredded chicken) or tuna salad (with canned tuna). Keep it in the fridge and in the morning add the salad to a tortilla and wrap it up! This is great for adults and kids. Alternatively, make a wrap with your favorite lunch meat and cheese.

• Main: Chicken salad in a tortilla with lettuce
• Fruit: Apples with lemon juice (to prevent browning)
• Veggie: Lettuce in the wrap and Bubbie’s brand pickles
• Crunch: Pretzel sticks

26. Pizza Muffins

Savory muffins, like pizza muffins or corn dog muffins, are a great food to prep in advance, toss in the freezer, and pack in the bento box. Thaw the muffins in the fridge overnight, or reheat from the freezer in the microwave or oven until thawed. The kids enjoy these muffins at room temperature (just add an ice pack to keep the food safe).

Main: Einkorn pizza muffin with easy no-cook pizza sauce (in little dipper container)
Fruit: Raspberries & 100% fruit roll up (Bear brand)
Veggie: Cucumber, tomato, and feta cheese salad
Crunch: 100% fruit roll up (Bear brand)

27. Mac and Cheese

What kid doesn’t love mac and cheese? Make homemade stove-top mac and cheese or Instant Pot mac and cheese for dinner (serve with a veggie and protein), then turn the leftovers into a quick lunchbox meal.

Reheat the mac and cheese in a microwave or on the stove-top (add a bit of milk when using the stove-top to keep the mac and cheese from drying out), then add to a thermos and pack a fruit, veggie, and crunch in the bento box.

Main: Homemade stove-top mac and cheese (or Instant Pot mac and cheese) and rolled up ham
Fruit: Cantaloupe and 100% fruit leather (Wild Made brand)
Veggie: Leftover roasted frozen broccoli
Crunch: 100% fruit leather (Wild Made brand)

How to Keep Lunch Warm

Hot food is my favorite food to pack for kids’ lunches. Most of these foods are leftovers from a previous dinner or breakfast. When I pack these foods in the early morning, I want them to still be warm at lunchtime.

• First, consider if the food being packed actually needs to be warm or hot when served. Roasted vegetables, quesadillas, grilled cheese, pizza, fried rice, and meatballs are usually served in a warm/hot state, but they may also be served at room temperature (use an ice pack for safety).
• There are some foods that just taste best when served warm/hot. If you plan to serve these foods (hot soup and certain leftovers like stir-fry), you’ll need to purchase a good thermos. Using a thermos is the BEST way to keep food warm until lunchtime.

Step 1: Fill Thermos with Hot Water

Remove the lid from the thermos. Fill the thermos with boiling water. Warm water from the sink also works.

Step 2: Rest for 5 Minutes

Let the hot water sit in the thermos, with the lid on, for about 5 minutes. During this time, use the oven, stove-top, or microwave to warm up the food.

Step 4: Secure the lid on the thermos.

Step 5: Use an Insulted Bag

Place the thermos in an insulated bag. Do not use a brown paper bag. When packing a thermos in a lunch bag, avoid placing an ice pack directly on the thermos. The ice pack can interfere with keeping the food warm.

What to Pack for Hot Lunch

Leftovers from dinner or breakfast make the best and easiest hot lunch as you can easily warm them up the following morning!

And if you have picky eaters, leftovers are a great way to pack a food your child is familiar with and will eat during lunchtime.

Looking for warm food ideas to pack in the thermos? Check out 8 hot lunch ideas for school with pictures of every lunch!

Here are a few of my favorite leftovers to pack for a hot lunch. Each idea is a main that I pair with a fruit, veggie, and crunch (my simple school lunch framework).

How to Pack Cold Food in the Lunchbox

“Cold food” is anything that is delicate in nature, meaning it needs to be kept in a chilled state in order to taste best and maintain a safe temperature (we don’t want a foodborne illness). This may include yogurt, cheese, chicken or tuna salad, deli meat sandwiches or wraps, eggs, and mayo-based foods. 

Now, let’s talk about some cold lunch ideas. Each of the ideas below are main lunch ideas, which I then pair with a fruit, veggie, and crunch (my simple school lunch framework). If you want to see what each lunch looks like (a photo), check out this post: 27 Easy Bento Box Lunch Ideas for Kids and School.

Summer Nutrition

My goal for snacks is to make every bite count. Sounds kind of “deep” for a post about snacks, but hear me out!

I don’t want summer snacks to just be filler. Snacks typically include a protein, a healthy fat, some fiber, and carbs. All those things a growing (or fully grown) body needs to thrive.

This way, you’ll avoid the the blood sugar spikes and crashes that lead to mood swings and temper tantrums from hangry people.

Summer is meant to be fun. There is definitely junk food and favorite summer treat options served (like ice cream). It’s not all healthy summer snacks.

But 80%ish should be healthy snacks with a focus on real food. We keep our fridge stocked with ingredients and foods that make this easy.

33 Summer Snack Ideas

The easy snack ideas on this list are perfect for hot weather summer months: refreshing and simple!

And summer means travel. Finding nutritious snacks that you can take on the road or pack for summer camp isn’t always easy. The good news is that many of the ideas on this list will work perfectly!

Tip: Invite your kids to help make these healthy summer snacks. It’s the perfect time to get them involved in the kitchen! And it’s a great time to develop healthy eating habits, and even introduce new foods in a fun way.

1. Seasonal Fruit and Cheese

Grabbing a quick banana and slicing a few handfuls of cheese takes less than a minute. Fruit, like bananas and apples, come in their own packaging. These fruits make travel easy. Use stainless steel travel containers for strawberries or sliced pineapple, cantaloupe, and watermelon.

If someone in the family has a dairy allergy, try fruit and coconut butter, or fruit and nuts (seeds if you have nut allergies) for a healthy fat and protein pairing.

2. Ants on a Log (Peanut Butter, Celery, Raisins)

A classic, right? Kids and adults love this stuff! If you have peanut allergies, use sunflower butter. To make, spread nut or seed butter inside celery sticks and top with raisins.

Tip: Store cut celery in water so it’s easy to grab and eat. Celery stays crisp for weeks when stored this way.

3. Granola Bars

If you have a Saturday with an hour or two where you will be at home, pop a batch or two of homemade granola bars in the oven, and then store them in the freezer for later. Pull them out as you are running out the door.

If you don’t want to make your own, keep your pantry stocked with real food options: Clif Kit’s Organic (just this variety of Clif Bars, not the others), Lara Bars, Primal Kitchen Bars, and Costco’s Harvest Gold Grain-Free Granola Bars (my favorite).

4. Fruit and Yogurt Cups

Fruit and yogurt cups at the store are so convenient, but man, they are full of sugar. I have seen some with 20 grams or more of sugar per serving. Instead, make your own this summer. We love to make healthy yogurt bowls with 17 different toppings.

On-the-go, put fruit and raw honey or maple syrup at the bottom of some travel containers, or mason jars, with lids and pile on the yogurt. Add frozen berries because they’re squishy when thawed. Pack a small container of granola to stir in. I have this master granola recipe stocked in the freezer for healthy summer snacks and breakfast.

Tip: A fun summer project is to make your own yogurt. Use a slow cooker or Instant Pot.

5. Snack Cookies

I know a baked good seems daunting to use for a snack, but when you make a double batch for breakfast on a weekend and then freeze the rest, it’s easy to grab a snack filled with nutrient-dense ingredients. And the kids (both big and small) think they are pretty hot stuff for getting a “cookie” for snack.

6. Mango Pineapple Smoothie

Smoothies are a great way to get a little extra fruits and veggies in our diets. Add protein powder (this is my favorite), half an avocado, or some nut/seed butter for a healthy fat and extra grams of protein before blending.

On-the-go, pour the smoothie into cups and take it with you. Or prep smoothies in advance to save time.

At home, blend a smoothie and enjoy or pour into a popsicle mold and freeze.

7. Fruit and Nut Bites

We love the convenience of Larabars in our house. I keep a stash on hand just in case, but did you know how simple (and inexpensive) homemade fruit and nut bars are to make? All you need is dried fruit and nuts and a food processor! Make them into snack bites or fruit and nut bars, and they freeze well for later.

8. Trail Mix

There are many days when I take a couple handfuls of whatever nuts or seeds are in the pantry, sprinkle in unsweetened shredded coconut and a handful of raisins, and call it good. Snacks don’t need to be fancy! Kids love having their own little container with this nutrient-rich snack. You can also make this baked trail mix for a sweet and salty mixture. This is a favorite snack for road trips!

9. Veggies and Homemade Ranch Dip

My family loves a big container of cut-up veggie sticks and a container of homemade ranch dip served family-style at the beach or in the backyard. The kids hover over this stuff like a pack of wolves.

Pick a variety of colors and textures to make this snack really fun: mini peppers, carrots, beet chips, snap peas, cucumbers, celery. Add ranch dip to a travel container and you’re ready to go!

Tip: Use this dip for snacking and a salad dressing. Cut carrots and store them in water so they’re easy to grab and snack on with this dip. And store cut bell peppers for days in the fridge (here’s how).

10. Crackers or Pretzels and Hummus

Keep real-food crackers or pretzels in the pantry, like: Mary’s Gone Crackers or Jovial’s Sourdough Crackers, Quinn, or Simple Mills. Dip the crackers in a dip that has protein and fat, such as: guacamole or hummus (or beet hummus) for a great snack.

For store-bought hummus, always read the ingredient list (here’s how). Some brands have iffy ingredients like canola and soybean oil.

11.Yogurt Bark

Freeze yogurt on a sheet pan with fruit, then break into pieces. This is a great snack to keep in the freezer for a hot day when you want something sweet and refreshing. There are so many different ways make this: add seasonal berries, homemade granola, or chocolate chips.

12.Fruit Kabobs & Yogurt Dip

Fruit kabobs? Who has time? We’re not talking anything over-the-top. Fresh fruit on a stick makes your favorite fruits feel extra fun and special for the kids or a summer party. Add berries to a skewer and make a yogurt dip with plain Greek yogurt, honey, vanilla extract, and cinnamon. You can make this dip in advance and keep it in the fridge for a week.

13. Cottage Cheese & Pineapple

Cottage cheese has many health benefits. It’s rich in protein, healthy fat, and probiotics. Adding fresh pineapple chunks to cottage cheese is a great addition during the summer. Good Culture and Nancy’s are a great choice as both brands are traditionally fermented with probiotic bacteria. (Here’s why fermented foods are so good for you.)

On the go, spoon cottage cheese into a thermos and top with pineapple.

14. Banana Sushi

A fun summer snack for little hands (kiddos). Take a tortilla, spread it with your favorite nut or seed butter (peanut butter, almond butter, sunflower butter), then add a whole banana on one side. Roll up the tortilla, over the banana. Cut the tortilla to make “banana sushi.” I know, it sounds silly, but kids love it! This takes your average snack and elevates it in a fun way for summer. This also makes a great summer camp lunch.

15. Cherry Tomato & Mozzarella Kabobs

Warmer weather means tomato season is here! Enjoy seasonal tomatoes for snack by placing cherry tomatoes, basil leaves (optional), and small mozzarella cheese balls on a skewer. There’s something fun and refreshing about this healthy summer snack.

16. Apple Sandwiches

Core an apple, then cut the apple into slices. Spread cream cheese or your favorite nut butter (almond butter, peanut butter, sunflower butter) on one apple slice, then top with another apple slice. If you’re making these to enjoy later in the day (packing for the beach, summer camp, etc.) sprinkle the apple slices with cinnamon or a squeeze of lemon juice to prevent browning. Enjoy as a fun fresh fruit sandwich, with healthy fat and a bit of protein and fiber!

17. Muffins

I make muffins and freeze the rest so they’re always ready to enjoy. Muffins are definitely a healthy summer snack when they’re homemade with real ingredients. Add butter or a nut butter for healthy fat, or enjoy with a piece of fruit, cheese, or rolled up turkey or ham.

There are a ton of favorite muffin recipes on the blog. A few of my favorites: Einkorn Muffins, Flourless Almond Muffins, Einkorn Banana-Maple Muffins, Almond Flour Banana Muffins, or Almond Flour Banana Bread.

18. Tortilla Chips or Corn Chips, Salsa, Guacamole

A classic summer snack! And the best part? It’s totally healthy! Make homemade guacamole (or buy one with real ingredients in the produce section at the grocery store) and store-bought salsa or homemade salsa (fermented salsa or this quick chunky salsa). Serve with tortilla chips (I like Siete brand or Costco’s organic tortilla chips) for an easy snack.

19. Homemade Rice Crispy Treats

Don’t forget about a sweet treat! These homemade rice crispy treats are different than the marshmallow version. They’re made with real butter, nut butter, and puffed rice. A fun summer snack when you want something sweet.

20. Chocolate Peanut Butter Overnight Oats

This recipe is my favorite treat for breakfast or snacking. Made with oats, milk of choice, protein powder, and peanut butter. It checks all the boxes: protein, fiber, complex carbs, and healthy fat! Make a few jars to enjoy throughout the week for an easy breakfast or quick snack!

21. Yogurt Sticks

Most store-bought yogurt sticks have tons of added sugar along with artificial dye and zero nutritional value. Make your own yogurt sticks this summer by combining fresh fruit and plain yogurt with a bit of honey. The best part is you can freeze the sticks for a refreshing snack on a hot day.

22. Oatmeal Cups

Combine rolled oats with applesauce, milk of choice, honey, and coconut oil and then bake in a muffin tin. You’ll end up with on-the-go style oatmeal that’s a mix between a cookie, granola bar, and muffin. Perfect to freeze and grab on busy days when you need a healthy breakfast or snack.

Enjoy alone or pair with different eggs, fruit, cheese, rolled up turkey or ham, or fruit and yogurt.

23.Peanut Butter Crackers

Skip highly processed peanut butter crackers and make this healthier alternative snack with nutritious foods. Jovial Foods make my favorite sourdough crackers. Add a small amount of peanut butter to one cracker, then top with a second cracker. The nutritional value is far superior. Simple Mills and Mary’s Gone Crackers are also great cracker options.

24. Cherry Berry Smoothie

Cherries and berries are in peak season during the summer. Combine these fruits to make a naturally-sweet berry smoothie.

On-the-go, pour the smoothie into cups and take it with you. Or prep smoothies in advance to save time.

At home, blend a smoothie and enjoy or pour into a popsicle mold and freeze.

25.Homemade Popsicles

This may not be the most on-the-go friendly, but if you’re headed to the backyard or pool, why not grab a popsicle snack?

There’s nothing like a popsicle on a hot summer day! Homemade fruit popsicles are super easy to make, just blend coconut milk with different fruits, pour into popsicle molds, add a popsicle stick, and freeze. Learn how to make 10 new flavors at home.

26. Beef Jerky

Beef jerky sticks (or turkey or pork jerky) prove that healthy snacking doesn’t have to be hard work. Jerky sticks are the perfect snack to pack in your purse, beach bag, or the kids’ camp bag. Add a fruit, like apple slices, banana, a clementine, or grapes for a complete snack with carbs, fat, and protein.

27. Rice Cake, Peanut Butter, and Banana

One of my favorite healthy summer snacks: a rice cake (Lundberg is my favorite brand) with 1-2 tablespoons peanut butter, then top with banana slices and sprinkle with salt and cinnamon. The best flavor with complex carbs, fat, and protein. Pair this snack with some rolled up turkey and cucumber slices and you have an easy summer lunch.

On-the-go, pack the rice cake, a little pouch of peanut butter (like Justin’s brand), and a whole banana and a plastic knife. Assemble the rice cake on a road trip, at the park, or the beach in under 2 minutes.

28. Energy Bites

I love this easy energy bites recipe made with seeds, seed butter, and oats. The kids are also obsessed! Energy bites take just 10 minutes to make and last for at least a week in the fridge; longer in the freezer. Double the recipe, because they likely won’t last long.

29. Snack Board

One of my favorite ways to serve lunch or dinner during the summer is a summer snack board (or grazing board). Make this on-the-go-friendly by adding a few foods to a bento-style lunchbox. Snack boards are also a fun way to serve food at a pool party.

Add whatever you have in the pantry or fridge to a cutting board, muffin tray, or bento lunchbox. Add a few veggies (cucumber slices, chopped bell peppers, carrot sticks, etc.), cheese, maybe a dip (ranch, hummus, eggplant dip, etc.), crackers, rolled up turkey or ham, salami, nuts or seeds, trailmix, olives, or something sweet like chocolate or dried fruit.

30. Turkey and Cheese Roll Ups

One of the easiest protein snacks! Lay out a few slices of sliced turkey or ham (I love Applegate brand) and place either spinach leaves or a slice of cheese on top. Then roll it up! Take it to go with an ice pack or enjoy for an at-home snack.

31. Omelet Cups

I love protein-rich snacks because they keep you full! Omelet cups may be a great breakfast (one of 16 different egg breakfasts on rotation in our home), but they also work great for a healthy summer snack. On-the-go, pack an ice pack to keep them cool. No need to reheat.

32. Chocolate Protein Yogurt Bowls

Chocolate yogurt that tastes like chocolate pudding, without the sugar or mystery ingredients. Packed with 30+ grams of protein, too.

33. Overnight Oats Without Yogurt

The whole family is obsessed with these easy overnight oats. They’re packed with protein (without the dairy) and can be topped with berries, peanut butter, or your favorite toppings. Perfect for a hot summer day.

Swap 1: The Lunchable

Flip over any Lunchable next time you’re at the store and ask yourself, “Could I buy these ingredients at the store right now? Are they real ingredients?” Nope!

Your kids don’t need to forgo the Lunchable, just skip the ultra-processed one and go for a homemade Lunchable that will sustain and nourish.

Choose this instead…

• Crackers, real cheese, and sliced meat (turkey, ham, roast beef) or use shredded chicken (cook a chicken and shred the meat to use for lunches). Using silicone muffin cups will help divide your lunch container (see my favorites here) into small Lunchable-like sections.
• For a pizza lunchable, make pizza dough (sourdough or quick yeast) and cut the dough into small rounds. Bake the mini rounds for about 12-15 minutes. You can store the pizza crusts in the freezer. Pull out a few pizza crust rounds for the lunchbox and add pizza sauce and shredded mozzarella. My kids also love Applegate brand pepperoni.

Swap 2: Fruit By The Foot

Fruit By The Foot (and other similar fruit roll-up type products) are a very popular lunchbox option. Let’s take a look at the ingredients of this popular lunchbox choice…

Sugar, Maltodextrin, Corn Syrup, Pear Puree Concentrate, Palm Oil. Contains 2% or less of: Carrageenan, Citric Acid, Monoglycerides, Sodium Citrate, Acetylated Monoglycerides, Malic Acid, Xanthan Gum, Vitamin C (ascorbic acid), Locust Bean Gum, Potassium Citrate, Natural Flavor, Red 40.

Sugar, sugar, and MORE sugar with some artificial dye (listen to this podcast to learn about the concerns with artificial dye) and the mysterious “natural flavor.”

Choose this instead…

• Real fruit leather: Real fruit leather is made by pureeing fruit, then spreading the puree into a thin layer and dehydrating that layer of fruit. The end result is a delicious and naturally sweetened (thanks to the fruit) fruit leather. I love the brands BEAR and Wild Made. You can also make fruit leather.

Most peanut butter options are filled with additives that take this natural, real food from healthy to unhealthy (full of sugar and PUFA oils like vegetable, soybean, and sunflower oil).

Choose this instead…

• Peanut butter made with just one ingredient: peanuts. Or, go with the two ingredient option: peanuts and salt. Nothing else is needed. If you’d prefer to make your own, you can easily do that, too.

This goes for all nut and seed butters. Due to nut-free requirements at many schools, sunflower butter has become popular for school lunch. Just like with peanut butter, don’t assume a food is “healthy” or real. Always flip the jar over and read the ingredient list, no matter what the marketing on the front of the jar may tell you.

Everyone loves a classic peanut butter (or sunflower seed butter, if your child attends a nut-free school) and jelly sandwich. The only real option is to make a PB& J at home (Crustables are far from a real food–read the ingredient list next time you’re at the store).

Let’s take a look at the ingredients used to make strawberry jelly….

Strawberry Juice, High Fructose Corn Syrup, Corn Syrup, Fruit Pectin, Citric Acid

Store-bought jelly is basically sugar, sugar, and MORE sugar. That’s it! This isn’t going to sustain or nourish a child. Instead, what this product will do is send a child on a sugar high and then instant crash after lunch, which makes it hard to learn and focus late in the day.

Choose this instead…

• Jam or preserves: Instead of jelly, choose jam or preserves. Jelly is made with fruit juice. Jam and preserves are made using the whole fruit which means you’re getting the fiber to help balance out the natural sugars in the fruit.
• Low sugar or fruit juice sweetened: Choose a jam or preserves made with fruit, pectin, and either fruit juice or sugar (as a sweetener). I love BioNature brand which is fruit juice sweetened to add just a touch of sweetness to the jam. You can also make your own jam. I have a very easy 10-minute recipe in Simplified School Lunch and there are many recipes online.

Swap 5: Sandwich Bread

People have been enjoying and sustaining themselves with bread for thousands of years. So why is bread suddenly evil and to be feared? Why are we suddenly having issues with gluten and bread? The answer…

There’s the way we’ve modified wheat today, the way we grow it and how we treat it, the way we strip and bleach wheat to make it more appealing, and the way bread is made today. We’ve cut major shortcuts in a process that was once very natural and beautiful in order to mass produce unhealthy bread products.

Choose this instead…

• Sourdough: Sourdough is the way our ancestors enjoyed bread for thousands of years, dating all the way back to ancient Egyptian civilizations. A true sourdough is made with flour, water, salt, possibly olive oil or butter (for a sandwich bread), and a sourdough starter (a natural yeast made from just flour and water and the bacteria in the flour and air). During the sourdough process, the wheat is predigested by the bacteria in the starter, resulting in an easy to digest, nutrient-rich food. You can buy sourdough (find a baker at a local farmer’s market or bakery in your area) or make your own.

Once again, ultra-processed food companies have taken a food that was once made using real ingredients and time-honored traditions and cut major shortcuts to mass produce a crappy food product.

When it comes to the lunchbox, my kids love crackers to go along with cheese cubes, hummus, or in their homemade Lunchable. You don’t have to avoid crackers, just know what to look for.

Choose this instead…

• Crackers made with real ingredients: When looking for crackers, flip over the box and check out the ingredient list. Ask yourself, “Could I find these ingredients in the store and make this recipe at home?” If the answer is no, then put the box back. A real food option’s ingredient list will look like this: wheat flour, yeast or sourdough starter, olive oil, honey, salt. My favorite brands include Firehook, Jovial (sourdough crackers), and Simple Mills (gluten-free).
• Homemade crackers: If you’d prefer to make your own crackers, you can do that.

Swap 7: Applesauce 

Most applesauce is made with a ton of extra sugar, most of time in the form of high fructose corn syrup, which is a highly-processed food additive.

Choose this instead…

• Unsweetened applesauce: Apples are already plenty sweet, so when purchasing store-bought applesauce, choose applesauce without any extra sweeteners.
• Organic applesauce: Apples are one of the “dirtiest” foods year after year for pesticide use. The Dirty Dozen List from the EWG ranks apples as being the fifth “dirtiest” produce item. For this reason, I recommend choosing organic applesauce when possible.
• Homemade applesauce: Make your own applesauce when apples are in season. Try this Instant Pot recipe or this slow-cooker recipe.
• Apples: Another option is to skip the applesauce and pack sliced apples in the lunchbox. Toss the apples with lemon juice or cinnamon to prevent them from browning at school.

Swap 8: Flavored Yogurt 

Flavored Yogurt Ingredients: cultured pasteurized grade A nonfat milk and milk, sugar, strawberries, blueberries, water, red raspberries, blackberry puree, modified food starch, pectin, carrageenan, natural flavors, elderberry juice concentrate (color), citric acid, vitamin A palmitate and vitamin D3

Flavored yogurts might sound healthy (I mean, who doesn’t want berry flavored probiotics in a cup?), but they’re usually loaded with sugars (over 25 grams per serving), natural flavors (that mystery ingredient), and sometimes even artificial colorings, preservatives, and synthetic vitamins (difficult for the body to use). The one above contains fruit, but many don’t even contain fruit despite being labeled as a “strawberry” yogurt. This includes yogurt cups and popular yogurt sticks/tubes.

Choose this instead…

• Plain yogurt: Purchase plain yogurt and flavor it with honey, maple syrup, cinnamon, vanilla extract, and/or fruits (frozen fruit will melt and create a fruit-on-the-bottom consistency). I recommend whole milk yogurt or you can make your own.
• Dairy-Free plain yogurt: Look for plain yogurt with ingredients you could purchase from the store and use in your kitchen. Many of the plant-based yogurts contain an ingredient list that rivals the ultra-processed foods. Just because it’s plant-based doesn’t mean it’s made with real ingredients.
• Make your own yogurt sticks/tubes: If your kids love yogurt sticks/tubes, you can make your own with simple and nourishing ingredients. Check out my recipe here.

Swap 9: Ranch Dip

There’s something so magical about ranch dip. It can turn a veggie-hater into a veggie-tolerator. While that’s amazing, the ingredients used to make this popular “kid dip” aren’t so amazing or even real. Let’s take a look…

Vegetable oil (soybean and/or canola), water, egg yolk, sugar, salt, cultured nonfat buttermilk, natural flavors (soy), less than 1% of: spices (mustard), dried garlic, dried onion, vinegar, phosphoric acid, xanthan gum, modified food starch, monosodium glutamate, artificial flavors, disodium phosphate, sorbic acid and calcium disodium edta as preservatives, disodium inosinate, disodium guanylate

Vegetable oil? Natural flavors? Modified food starch? MSG? No thank you!

Choose this instead…

• Homemade ranch: Not only is homemade ranch actually good for you, it also tastes amazing! This is one of the most-loved recipes on the blog because it’s loved by the whole family, both kids and adults.

How to Pack Hot Food in the Lunchbox

First, consider if the food being packed actually needs to be warm or hot when served.

Roasted vegetables, quesadillas, grilled cheese, fried rice, and meatballs are usually served in a warm/hot state, but they may also be served at room temperature (and an ice pack added to the lunch bag for safety).

There are some foods that just taste best when served warm/hot.

If you plan to serve these foods (soup and certain leftovers like stir-fry), I recommend purchasing a thermos. Using a thermos is the only way to keep food warm until lunchtime.

How to Keep Food Hot in a Thermos

To keep food warm in a thermos…

• Fill the thermos with hot water. I use water that’s been heated in a kettle (this is the kettle we use for coffee, tea, and hot water for a thermos). Hot water from the sink also works.
• Let the hot water sit in the thermos with the lid on for about 5 minutes while you warm up the food.
• Then, dump the hot water out and fill up the thermos with the warmed food. Place the lid on the thermos.

When packing a thermos in a lunch bag, don’t add an ice pack. The ice pack can interfere with keeping the food warm. In this case, think about packing additional components that may be served at room temperature. I’ll share more about how I pack a thermos with cold food in the next section.

Learn how to keep lunch warm or cold in the lunchbox with over 37 lunch ideas!