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Kids Lunches

Healthy Lunch Box Ideas for Small Budgets

Have you lost all your ideas for preparing the lunch boxes for your kids? Are you in a search for ideas and recipes for lunch boxes for small budgets because you cannot afford spending too much money just for the lunch boxes? Search no more, here we have some quick, easy and not at all expensive recipes for your kid’s lunch box. And, they’re healthy too!

  1. Honey muesli balls

What you’ll need:

  • Pitted prunes, 1 cup
  • Mixed spice, ¼ teaspoon
  • Toasted muesli, nut-free, 2 ½ cups
  • Melted and cooled butter, 50g
  • Honey, ¼ cup

Insert the muesli (just 2 cups), honey, butter, mixed spice and prunes into a food processor and process them until they are good combined. The rest of the muesli put it in a plate. Take 1 tablespoon of the prune mixture, roll it like a ball and roll the ball in the muesli. Line a baking tray with a baking paper and place the balls there. Put the balls in the refrigerator for 30 minutes and after that they’re ready for eating.

  1. Bacon, tomato and spinach frittata

What you’ll need:

  • Butter, 20g
  • Chopped bacon rashers, 3
  • Chopped basil, ¼ cup
  • Sliced brown onion, 1
  • Grated parmesan, ½ cup
  • Eggs, 8
  • Halved cherry tomatoes, 250g
  • Bay spinach, 80g
  • Sliced mushrooms, 200g

Preheat the grill. Melt the butter on a medium heat. Cook the bacon rashers and the brown onion for 5 minutes. Add the sliced mushrooms. Cook while stirring for additional 5 minutes. Add the basil, the cherry tomatoes and the baby spinach. Then reduce the heat a bit. Whisk the eggs with the parmesan and season it. Pour the vegetable mixture in it. Lift the pan and tilt it so that the egg mixture spreads evenly. Cook this for 8 to 10 minutes. Then grill it for 5 minutes until It gets the light golden color. Leave it for 2 minutes before you put it into a plate. Cut it into wedges and it’s done.

  1. Bruschetta with cucumber, tomato, basil and tuna

What you’ll need:

  • Chopped and trimmed cucumber, ½
  • Chopped tomato, 1
  • Flaked and drained tuna in olive oil, 95g
  • Chopped fresh basil leaves, 1 tablespoon
  • Toasted pine nuts for garnish, 2 teaspoons
  • Lunch slices, 2
  • Lemon juice, 1 teaspoon

In a small bowl, combine the cucumber, basil, lemon juice, tomato and tuna. Season the mixture with ground black pepper. Top the lunch slices with the mixture and sprinkle on top with pine nuts.

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