By Connie Trowbridge

We haven’t forgotten that school has started again,
and so school lunches need to be made! See delicious and healthy recipes
from Connie that will nourish the whole family.

These kid-tested and approved lunches will ensure that your child actually eats what you pack for them, instead of just dumping it in the trash or trading their lunch for some Pokémon cards.

School mornings are hectic enough, so let’s make your life easier by prepping these school lunches the night before, and just packing the morning of.

To help you save on groceries, cooking time and sanity, your child will be eating the same lunch for Monday and Wednesday, a different lunch for Tuesday and Thursday, and a special lunch on Friday that will remind your child of one of their favorite foods.

The Lunch Menu

Monday & Wednesday
Turkey meatballs
Pasta & roasted broccoli mix
Green smoothie muffin

Tuesday and Thursday
Salmon cakes
Kiddie veggie kabobs
Chocolate chia pudding

Zucchini pizza bites
Cucumber & carrot slices
Mixed berries & cinnamon

The Recipes

school lunch recipes

Kids love finger foods! Serve these alongside your pasta and broccoli, or mix them all together! Easy to make with plenty of leftovers for you to enjoy as well!

1 lb ground turkey
1 egg
1 tsp garlic powder
1 tsp sea salt
1 tsp dried oregano
1 tsp dried basil
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp red pepper flakes

1. Preheat the oven to 350 degrees F. Cover a large baking sheet with parchment paper or foil.
2. Place all the ingredients for meatballs in a large bowl and mix well to combine. Use a 1.5 tbsp cookie scoop to make 16 meatballs and place them on baking sheet.
3. Bake for 15- 20 minutes, until browned.

This dish tastes great both cold or warm. To keep it warm for lunch, just pack it into an insulated container.

16 oz gluten-free pasta
1.5 pound broccoli, chopped
1 tsp garlic powder
2 tbsp olive oil
Salt and pepper to taste

1. Cook pasta according to package
2. Preheat oven to 450 degrees F.
3. Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet.
4. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
5. When broccoli and pasta are both done, toss the broccoli into the past and mix well. Add in some additional olive oil, salt and pepper to taste.

Get ready for a whole new way to go green! High in fiber, healthy fats and thanks to the fruit and greens, give you plenty of antioxidants with absolutely no “green” flavor!

3/4 cup coconut flour
6 eggs, beaten
1/4 cup maple syrup
1/4 cup coconut oil
1 tsp cinnamon
3/4 tsp baking soda
1 green apple, chopped
1 banana
1 cup of fresh spinach
1 cup kale

1. Preheat oven to 350° degrees. Add chopped apple, banana and greens to a high speed blender. You may need to add a little bit of water to get it to blend, but avoid adding too much. Set aside.
2. Beat eggs in a bowl, add maple syrup & coconut oil and continue to mix. Add coconut flour, cinnamon and baking soda and mix really well. Then, add the green smoothie mix and continue mixing until batter is smooth.
3. Spray muffin pan with coconut oil spray and then add batter to the top. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.




2 tbsp melted ghee
10 ounces canned wild salmon, packed in water, drained
3 scallions, thinly sliced
2 tbsp finely minced fresh cilantro
1 1/3 cup baked and mashed sweet potato
Finely grated zest from ½ medium lemon
2 large eggs
Kosher salt
Freshly ground black pepper
3 lemons, cut into wedges

1. Preheat oven to 350 degrees and grease a muffin pan.
2. In a large bowl, mix together all of the ingredients except the lemon wedges. Make sure to mix VERY well!
3. Scoop ¼ cup of the mixture into each greased muffin tin cup.
4. Bake the salmon cakes for 20-25 minutes or until a toothpick comes out clean.
5. Once salmon cakes have cooled, squeeze the lemon wedges over the cakes and pack for lunch later!

These marinated fresh veggie kabobs are packed with tons of flavor — feel free to substitute any of your kid’s favorite veggies.

1 cup cherry tomatoes
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 zucchini, sliced into thick rounds
1 yellow zucchini, sliced into thick rounds
1/4 cup olive oil
3 cloves garlic, pressed
Juice of 1 lemon
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground black pepper, to taste

1. Preheat oven to 400 degrees F.
2. In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.
3. Thread tomatoes, bell peppers, and zucchini onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
4. Place into oven and roast until tender, about 10-12 minutes.


1 cup unsweetened coconut milk
1/2 tsp vanilla extract
1/4 cup chia seeds
1/2 tbsp honey
2 tsp cacao powder
Pinch of sea salt to bring out sweetness

1. Pour milk & vanilla extract into medium bowl, mix.
2. Sprinkle chia seeds into milk, stirring well.
3. Add honey, cacao, and salt stirring for 1-2 minutes to make sure everything is incorporated.
4. Let sit for 5 minutes, to allow chia seeds to start the swelling process. Pour mixture into a large measuring cup and pour into three, 4-oz mason jars. You will yield 3 jars that are just slightly less than 1/2 cup in volume.
5. Let jars sit several hours or overnight in the refrigerator before eating.

Growing up, in my school we always had pizza for lunch on Fridays. Now your kids can too, with this upgraded version of the kid favorite pizza.

1 tbsp olive oil
3 zucchini, cut into 1/4-inch thick rounds

Kosher salt and freshly ground black pepper, to taste
1/3 cup marinara sauce
1/2 cup daiya (or other dairy free) mozzarella cheese
Pepperoni slices
1 tablespoon Italian seasoning


1. Preheat oven to broil.
2. Heat olive oil in a large skillet over medium high heat. Working in batches, add zucchini and cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
3. Place zucchini rounds onto a large baking sheet. Top each zucchini round with marinara, dairy free mozzarella and a slice of pepperoni.
4. Place into oven and cook until the cheese has melted, about 1-2 minutes.
5. Sprinkle with Italian seasoning and enjoy!


This side dish doesn’t require much introduction. Just slice and serve. Feel free to substitute any other vegetable that your child prefers.

½ cucumber, sliced
½ carrot, sliced

Slice the veggies, and serve as is, or with your child’s favorite dip such as hummus or guacamole.

The freshness of these berries help wrap up this kid favorite lunch! Berries are packed with antioxidants, fiber and are low in sugar. Cinnamon helps to regulate blood sugar levels and prevent energy crashes.

½ cup fresh berries
Sprinkle of cinnamon

1. Mix together the berries and cinnamon and serve in a colored silicone muffin liner for a cute appearance!



Connie Trowbridge

Connie Trowbridge wants to live in a world that’s filthy with organic farms, mom & pop bookstores, and artsy cafes. As a Nutritionist and Writer, she’s been featured in many publications such The Huffington Post, and Young and Raw. When she’s not creating humorous content, you can find her re-reading the collected works of Chelsea Handler and Joel Osteen, sampling obscene amounts of chocolate without a trace of shame, and optimistically checking out her window to see if UPS has delivered her latest Amazon present. You can find her humorous handy work at