Holistic Living

Lunchbox Special

School is about to start (if it hasn’t started already) and you know what that means right?

Time to start packing those lunchboxes again. (sigh!) Yes, we know this can get a bit stressful, so we’ve been busy working on putting together a list of ideas to help and inspire you. Apart from sharing a few of our own, we’ve rounded up a few willing mums to contribute recipes that may be favourites with their kids.

Hopefully, there will be something in here for everyone …..

1. Apple and Banana Muffins

by Fit Malta Mums

Makes 20 small muffins

  • 2 apples (cut into small cubes)
  • 2 bananas (cut into small cubes)
  • 2 organic eggs
  • 225g wholemeal flour
  • 100g coconut oil (melted)
  • 40g coconut sugar
  • 1 tsp cinnamon
  • 1 tsp baking soda

Mix all ingredients in a mixing bowl, transfer the batter into silicone molds and bake for about 20 minutes.

Can be frozen.

2. Breakfast Yogurt

by Fit Malta Mums

One portion

  • Organic plain full fat yogurt (Coconut yogurt is a good dairy free option)
  • Chopped fruit of choice (I’ve used apple in the picture but you can vary it to keep it interesting)
  • Drizzle of maple syrup
  • Puffed spelt

This container has a separator which is handy to keep the puffs crisp. To be prepared in the morning.


3. Oat Hearts

by Fit Malta Mums

Makes 23 hearts 

  • 2 cups oats (pulverized)
  • 1 tablespoon desiccated coconut
  • 1 tablespoon coconut oil
  • 9 pitted medjool dates
  • 3 tablespoons water
  • Handful raw cacao nibs

Place the pulverized oats in a food processor with all the ingredients except for the cacao nibs. When a dough is formed, mix in the nibs, roll into balls and press into heart shaped silicone molds (I use an ice tray). Place the tray into the freezer for about 20 minutes, then pop hearts out and store in an airtight container in the fridge for up to a week.

4. Nut-free bliss balls

by Fit Malta Mums

Makes about 18 balls

  • 150g sunflower seeds
  • 8 medjool dates
  • 4 tbsp raw cacao powder
  • 2 tbsp chia seeds
  • 2 tbsp coconut oil
  • 1 tbsp flax seeds
  • 1 tbsp water

Place the sunflower seeds in a food processor and blitz till they reach a flour like consistency. Add the rest of the ingredients and blend until a dough is formed. Roll into balls, freeze for 20 minutes and store in an air-tight container in the fridge for up to a week.

5. Meatballs

by Fit Malta Mums

Makes about 40 balls (depending on size)

  • 400g minced beef
  • 1 egg
  • 2 cups wholemeal breadcrumbs
  • 100g grated cheddar
  • 1 clove garlic (minced)
  • Finely chopped fresh parsley
  • Pink salt and pepper

Combine all ingredients in a mixing bowl, roll into small balls and coat in wholemeal flour and fry in oil of choice (I use coconut oil).

Can be frozen. In the morning put into the oven for about 10 to 15 minutes and then into a steel flask to keep warm.

6. Veggie bites

by Fit Malta Mums

Makes about 40 balls (depending on size)

  • 300g sweet potato (peeled and chopped)
  • 500g potato (peeled and chopped)
  • 1 carrot (peeled and chopped)
  • 400g brown lentils (cooked)
  • 1 onion (finely diced)
  • 1 tsp turmeric
  • 1 tsp tomato paste
  • handful fresh mint (finely chopped)
  • handful raisins (finely chopped)
  • Pink Salt and garlic powder (to taste)
  • 70g cheddar
  • 1 egg
  • 200g oat flour (pulverized oats)

Boil the vegetables, drain, add the cooked lentils, mash and set aside. Sauté the onion in a drizzle of olive oil with the turmeric and the tomato paste and add to the mix. Add the chopped mint and raisins, salt, garlic powder, cheddar, egg and half the oat flour. Mix and then roll into balls and in the rest of the oat flour. Fry in coconut oil to brown and then bake for about 10 minutes.

Can be frozen. In the morning put into the oven for about 10 to 15 minutes and then into a steel flask to keep warm.

7. Nut-free Pesto

by Fit Malta Mums

Makes 1 large jar

  • 150g sunflower seeds
  • Bunch of fresh basil leaves
  • Bunch of fresh baby spinach leaves
  • 3 small cloves garlic
  • Juice of 1 lemon
  • 150ml extra virgin olive oil
  • 1 tsp maple syrup
  • Pink salt and pepper (to taste)

Add the sunflower seeds to a processor and blitz till they reach a flour like consistency. Add all the rest of the ingredients and blend until smooth. Add to wholegrain spelt or kamut pasta and pack in stainless steel flask to keep warm.

8. Baked Spaghetti Swirls

by Roberta Gabaretta

Makes about 12 (depending on how much pasta you use)

  • Cooked spaghetti
  • Bolognese sauce
  • 1 egg
  • Grated parmesan
  • Salt and Pepper (to taste)

It is ideal to make these swirls with leftover pasta. Also any other sauce can be used. Add a beaten egg to the spaghetti and mix well. Swirl a spoonful into silicone cases and sprinkle with grated Parmesan. Bake in a pre-heated oven at 180C until browned and crunchy.

Add to lunchbox or freeze. Frozen swirls can be placed directly into lunchbox and will defrost in time for break.

9. Mini Quiche

by Sunaina Attard

Makes about 12 mini quiche

For the pastry:

  • 225g self-raising flour
  • 55g butter
  • water to bind


  • 2 eggs
  • 300ml full fat milk
  • Gruyere Cheese (grated)


  • 3 types; Courgettes (chopped) & Mushrooms (sliced), Spinach leaves, Tuna (crumbled)

In a bowl rub the butter and flour together with your fingertips until they look like breadcrumbs. Add water tablespoon by tablespoon until you have a soft dough. Roll out dough and place in quiche tins. Arrange toppings inside pastry cases. Mix eggs and milk with a fork, pour into each pastry case, top with grated cheese. Bake for about 30 minutes.

Can be frozen.

10. Apple Cinnamon Bars

By Sunaina Attard

Makes about 8 to 10 bars

  • 2 apples (chopped)
  • 2 tsp cinnamon
  • 2 cups oats
  • 1 cup pitted chopped dates

Pulse chopped apples in a food processor, add the rest of the ingredients and pulse until a crumbly mixture is formed. Place in a baking tray and bake in a pre-heated oven at 180C for 20 minutes. Let cool and cut into bars.

Can be frozen.

11. Mini Pies

by Chantal Ganado

Makes 24 cupcake size

For the pastry:

  • 300g plain flour
  • 300g buckwheat flour
  • Pinch salt
  • 150g stork margarine or unsalted butter
  • 150g cheddar shredded
  • 250ml of water

For the filling:

  • 4 eggs
  • 1 cup milk
  • 4 slices of smoked ham cut into small pieces
  • Approx 16 cherry tomatoes chopped
  • 100grms shredded cheddar

Bake for 20 mins at 180 degrees. Since I usually make a big batch I would normally freeze and get out as many as I need for school the day before. Can be frozen in cupcake tin and once defrosted pop out of the tin and transfer to a large plastic container with baking paper in-between layers. However when putting in the oven once defrosted it is important to put back into the mold as otherwise they flatten as they cook. Can of course be made in disposal foil containers but I always try to avoid using disposables.

12. Rice/Pasta Salad

By Becky Demajo

Portion size depends on how much rice/pasta is used.

  • Brown rice or Ditalini pasta (cooked)
  • Olives
  • Sweet corn
  • Feta cheese (crumbled)
  • Tuna
  • Artichoke hearts
  • Hard boiled eggs (crumbled)
  • Cherry tomatoes
  • Capers

Simply mix the ingredients through the rice or pasta. My kids don’t like tomatoes unless they’re squished so sometimes I blend them before adding.

And there you have it ..

.. some lunchbox inspiration for you! Did you find this article helpful? Do you have any ideas of your own that you’d like to share?

Let us know, we would love to hear from you.

Who knows, together, we may be able to draw up another list of ideas.

You Might Also Like