20 No Bread School Lunches and Snack Ideas

20 No Bread School Lunches and Snack Ideas

Bored with bread and looking for some quick and healthy lunchbox alternatives? Here are 20 tasty lunch and snack ideas that are also quick and easy for kids to eat. No cutlery required! 

To save time you can always make these for dinner and use leftovers for lunch, or, if you’re really organized, prepare them on the weekend and then portion them into containers or zip lock bags. Just make sure you follow food safety rules - an insulated lunch bag is a must!
  1. Sushi (make bite sized and mix combinations like, tuna, carrot, avocado, cucumber)
  2. Cabbage rolls (pork or chicken mince with coriander, parsley, lime juice, wrapped in Wombok cabbage leaves)
  3. Hard-boiled eggs
  4. Potato wedges
  5. Corn on the cob
  6. Chicken drumsticks
  7. Vietnamese rice paper rolls (see recipe below)
  8. Black bean quesadillas (recipe below)
  9. Fresh dates
  10. Roasted chickpeas
  11. Snow peas or sugar snaps
  12. Berries of every kind
  13. Carrot sticks and dips (red bean, hummus, tsasiki, guacamole)
  14. Hummus stuffed cucumbers (deseed then filled with hummus and scatter with toasted black sesame seeds)
  15. Sweetcorn fritters
  16. Home-made muesli bars (make a big batch and freeze them)
  17. Meatballs wrapped in lettuce leaves
  18. Plain popcorn
  19. Vegetable “chips” (use a potato peeler or a cheese slice to get thin strips.  Carrots, parsnips, potatoes, beetroot and sweet potato are super easy - you just shave some slices, spray some oil over and put them in the oven until they're crispy)
  20. Raw date and nut balls (see recipe below)

Vietnamese rice paper rolls recipe

These rice-paper rolls can be made a few hours in advance. Simply cover with damp paper towels, plastic wrap, and refrigerate. 
Serving Size: 12
  • 12 x 22cm round rice papers
  • 1 Lebanese cucumber, cut into short thin strips
  • 1 small red capsicum, cut into short, thin strips
  • 1 large carrot, cut into short thin strips
  • 1 small avocado, cut into short thin slices
  • 50 grams snow pea sprouts, ends trimmed
  • 3/4 cup coriander leaves
  • 3/4 cup mint leaves
  • 55 grams unsalted roasted peanuts, finely chopped
  • 3 tablespoons Sweet Chilli Sauce (optional)
  • 1 1/2 tablespoons soy sauce
  • 3 tablespoons fresh lime juice
To make the dipping sauce, simply combine all sweet chilli and soy in a bowl. Set aside.
Place all the ingredients for the rice paper rolls on a bench.
Half-fill a large bowl with warm water.
Dip one wrapper in the water for 20 seconds, or until it is just soft.
Drain off excess water and place on a clean surface.
Place a few pieces of each of the remaining ingredients on the wrapper, about 3cm (1¼ in) from the base.
Fold up the bottom of the wrapper.
Fold in the sides and roll up to enclose filling.
Place on a tray and cover with damp paper towels.
Repeat with the remaining wrappers and filling ingredients.
Serve rice-paper rolls with the dipping sauce

Black Bean Quesadillas – Super Simple!

Serving Size: 4 (or more)
  • 1 can black beans, rinsed and drained
  • ½ cup grated cheese (or to taste)
  • 1 cup chopped coriander, roughly chopped
  • 1 onion, chopped
  • 8 flour tortillas
For serving:
  • Shredded romaine lettuce
  • Chopped tomatoes
  • Salsa
  • Hot sauce (optional)
  • Sour cream
  • Avocado
In a bowl, combine beans, cheese, coriander and onion. Set aside.
Place tortilla in heated non-stick frypan sprayed with non-stick spray. Spoon mixture evenly over half of tortilla and fold remaining half over mixture. Lightly press down using your spatula. Cook for a few minutes until bottom of tortilla is golden brown, then carefully flip and cook for a few more minutes until tortilla is golden brown and cheese is melted. Cut into 3 or 4 wedges and serve quesadillas with salsa, salad and rice.

Date, walnut and chocolate power balls

Serving Size:12
  • 2 cups walnuts
  • 1 cup raw almonds (or any nut or seed/LSA)
  • 2 ½ cups Medjool dates, pitted
  • 3/4  cup cocoa powder
  • 1 cup raw almonds (or any nut or seed)
  • 1/4 cup honey
Place walnuts in food processor and blend until the nuts are finely ground. Add the dates, cocoa powder, honey and almonds and keep pulsing until you have a fine but sticky crumb mixture. Roll this into little balls about the size of a golf ball and keep in the fridge for up to two weeks. Great rolled in coconut too.


You must be signed in to comment. Sign in or Register