4 Packed Lunch Ideas To Get Your Kids Excited

Don’t let your packed lunches get boring!

Kids spend 11 years in school and, if you’re making them a packed lunch five days a week, then that’s a long time for them to be eating the same thing for.

Kids are more likely to abandon their school lunches in favour of something else if you give you them the same thing over and over again. Whilst certain packed lunch staples, such as apples, oranges and bananas will always have a place in kids’ lunchboxes, there are other mainstays that could always be replaced with something healthier or simple more interesting.

If you want to keep your kids excited about their food and eating healthy, then you should avoid packing the same types of food in their lunchboxes week in, week out. Although sticking to tried and tested favourites might help keep your make your weekly shopping easier to manage, doing so is likely to make your children’s tastes very rigid in the long-term, which will stop them from trying new things when they’re older. There’s nothing wrong with being a discerning eater, but if your close-minded tastes stop your child from eating a balanced and varied diet then you’re not doing them any favours.

Don’t get stuck in a rut with your packed lunches, push the boat out and show your kids that you really care with these interesting lunch box ideas:

Egg Omelette with Spinach and Feta

The humble egg omelette is eaten up and down the country by all kinds of people, but many people are unaware that it can be enjoyed as a lovely lunch the next day. The trick to selling this to kids is the toppings and sides that you serve it with. Preparing your omelette the night before is important, so that it can properly cool before you top it the next morning. We recommend feta cheese with a few salad greens and cherry tomatoes for a starter.

Sun-dried Tomato Cous Cous

Cous cous is a sure fire-winner with kids who might usually turn their noses up at a leafy salad, it’s carby plain-tasting nature makes it really ease to pair with anything you’ve got hanging around in the fridge, or even any leftovers you might have from the night before. For a quick, easy lunch that can be prepared the night before, try mixing your cous cous with some chopped up sun-dried tomatoes, cooked onions and mixed herbs.

Hummus and Veggies

Sometimes it’s the simplest ideas that work the best and they don’t get much simpler than this! In order for this idea to properly work you’ll need a standard lunch box, plus a little pot to keep your dipping hummus in. Shop bought hummus is fine, but if you want to go the extra mile then you can always make your own from scratch, it only requires a handful of ingredients to do and is also a super cheap. Chop up some fresh cucumber, carrot and celery into your box with your hummus and a piece of bread for a healthy, tasty lunch.


Take your kid’s favourite dinner treat and repackage it as a packed lunch! On our first blog spot we shared Nathan Outlaw’s Kedgeree recipe, despite having some pretty ‘out there’ ingredients it has proved to be a real favourite amongst school-aged kids. This adaptable dish doesn’t have to be kept on the dinner table, once cooked it can be kept in the fridge for up to 3 days, so you’ll be able to drop it into your kids’ lunchboxes as a midweek surprise.

This post was kindly sponsored by Beatson Fan and Motors, suppliers of TEC motors, AmTec motors, Helios fans from their base in Sheffield. Thanks guys!

Surprise The Kids With Two Of Jamie’s Salads

Give your oven a rest and make one of these crowd-pleasing salads!

The humble salad has gone through something of a renaissance in recent years thanks to a much-needed cultural shift around healthy eating.

Out of all the stereo-typically ‘healthy’ foods, salad has perhaps been derided the most.

Many die-hard ‘carnivores’ happily call salads ‘rabbit food’ and don’t see much beyond green leaves, but the modern salad is so much more than this. Whereas many kids might initially turn their nose up at a plain garden salad, or a sad pile of leaves from a pre-mixed bag, you can hardly blame them for this! Treated and prepared properly, a dinner comprised completely of salad can be a real crowd-pleaser that can leave your whole family happy and satisfied.

Here in the UK, our households have developed certain traditions and standards that are not only unhealthy, but also extremely expensive. It’s estimated that the average meat eater in the UK consumes twice the world average. Although the government recommends eating no more than 70g of red or processed meat a day (roughly equivalent to two slices of bacon), our eating culture and cuisine is hopelessly ‘meat-centric’.

Our obsession with eating meat for breakfast, lunch and dinner is expensive, unhealthy and messy. Meat tends to spatter fat and juices wherever it’s cooked, so meat eaters will also find that they’re having to get their ovens professionally cleaned much more frequently than non-meat eaters. Put short, although our country’s meat-eating habits is great for businesses oven cleaning in Bicester, and the rest of the UK, it’s hardly a convenient habit for most of us!

Thankfully, we live in the 21st century and have access to a whole world of ingredients in supermarkets that can transform kids’ perspective of salad from most-hated to prized favourite. There’s no greater advocate for the salad than healthy-eating fanatic Jamie Oliver. Here are two salad recipes taken from his website which are bound to keep you your kids healthy and happy:

Simple Chopped Salad

What you’ll need for 6 side portions:

6 small carrots, mixed colours if possible
2 sticks of celery
handful of ripe, mixed colour cherry tomatoes
2 small gem lettuces
100g feta cheese
few sprigs of fresh mint
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil


  1. On a large chopping board, trim and finely chop the carrots and celery, then finely chop the tomatoes and the lettuce.
  2. Once your veg is finely chopped, you can start to mix it together and continue chopping it some more.
  3. Crumble over all the feta, roll the mint leaves and chop them into the salad.
  4. Mix together the balsamic vinegar and oil with a pinch of salt and pepper in a small bowl and set aside.
  5. Give your salad a final mix on the board and then serve it with your dressing.

Lentil Tabbouleh

What you’ll need for 4 servings:

200g puy lentils
1 bunch of spring onions
200g ripe cherry tomatoes
1 large bunch of fresh flat-leaf parsley
1 large bunch of fresh mint
extra virgin olive oil
1 lemon


  1. Rinse the lentils thoroughly and then cook them in plenty of salted water, until just tender. Drain and set aside to cool.
  2. Trim, then finely slice the spring onions, halve each tomato, then pick and finely chop the herbs.
  3. Mix the cool lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil. Add the lemon and season to taste before serving.

Create A School Riot with Nathan Outlaw’s Kedgeree

We look to India for some time-saving cuisine…

Save time and cook a big batch meal that can cover you for dinner, breakfast and lunch!

Kedgeree is a rice-based curried dish that has its roots in both Indian and English cultures. Although the origins of this dish are not exactly certain, what we do know is that this deft mixture of rice, smoked haddock and boiled egg is an absolute treat regardless of when you eat it. Whilst you’d hardly describe these ingredients as being an easy sell for younger kids, if you’re savvy with your introduction to this dish, you could find yourself whipping up vast batches that can serve as a speedy breakfast, a nutritious packed lunch or a super-easy dinner.

This dish is the perfect example of an interesting, nutritious take on a food stuffs that your child might already be familiar. Most kids don’t have a problem with plain rice, its bland flavour is inoffensive and they’re likely to associate with takeaway meals. Pairing this staple food stuff with a new food stuff, like smoked haddock, is a great way of introducing kids to new flavours and texture combinations without taking them out of their comfort zone. Despite it’s Indian origins, kedgeree was originally designed as a dish that would introduce stuffy Victorians to the new flavours discovered in the East, but without blowing their heads off with spice – therefore it’s a perfect choice for introducing young kids to curry flavours, smoked fish and low levels of spice.

There are many different variations on the classic kedgeree recipe, but we found award-winning chef Nathan Outlaw’s to be the best for young ones.

What you’ll need for 4 portions:

400g skinned smoked haddock
300g long grain rice
2 shallots, peeled and finely chopped
1 leek
1 celery stick, finely sliced
1 garlic clove, chopped
1/2 tsp mild curry powder
700ml fish stock
2 tsp fresh coriander, chopped
4 eggs
1 lemon
50g unsalted butter
1 dash of vegetable oil
Salt & pepper to season


  1. Dice up the fish into 2cm cubes and set to one side, then preheat your oven to 200c/gas 6.
  2. Trim the top off your leek and give it a good clean under cold, running water. Slice finely, then put to one side.
  3. Heat a large pan over a medium heat, once hot, add the oil and butter. Once this is bubbling nicely you can add the shallot, leek, celery, garlic and for 2 minutes whilst stirring so that the veg softens, but doesn’t brown
  4. Wash the rice thoroughly before allowing to stand for 15 minutes and then adding to the pan. Stir thoroughly for a minute, coating the rice in the oil and butter before adding your saffron, curry powder and fish stock.
  5. Bring the pot up to a simmer, then cover with a lid and transfer the whole pan to the oven for 15 minutes.
  6. Whilst the kedgeree is in the oven you can boil a separate pan of water and gently lower your eggs into it. After 10 minutes, remove, leave to cool and then peel, and slice.
  7. Once your rice is quite cooked you can add the smoked haddock and steam for 3-5 minutes in the hot pan.
  8. Then all you’ll need to do is fold in the coriander and egg, season to taste and serve with lemon wedges. Perfect!