Back to school lunch recipes!


Italian Wrap

–  Tortilla wrap

– Mayo / Mustard

– Salami



– Lettuce

Spread mustard, mayonnaise, or both, on a whole wheat tortilla. Line the middle with salami stacked with pepperoni, and top off with your favorite slice of cheese and a thin layer of iceberg lettuce.

Peanut Butter Banana Wrap

–  Tortilla wrap

– Peanut butter, almond butter or sunflower butter

– Banana, sliced

– Raw unfiltered honey

Make this protein packed wrap by spreading peanut butter generously down the center of the tortilla wrap, placing the banana slices on top, drizzling it all with honey and wrapping it up.

BLT Wrap

–  Tortilla wrap

– Mayo

– Cherry tomatoes, halved

– Bacon

– Lettuce

Spread mayonnaise on a whole wheat tortilla, add a thin layer of iceberg lettuce, cover in tomatoes, and add bacon.

Apple Sandwich

Create an apple sandwich by slicing the top off the apple, and then making another thin slice that will be the top of your sandwich. Continue making slices, you should be able to get four slices, or two sandwiches.

Cut the core with a small round cookie cutter, or use a table knife.

Spread some nut or seed butter, and add raisins or fruit, and finally the top of the sandwich.

Add toothpicks to keep it together throughout the day and squirt with lemon juice, or lemon juice mixed with water to hide the lemony taste. Adding lemon prevents the apple from browning.

Pretzel Bites

What you’ll need

  • 4 cups of water
  • 1/4 cup of baking soda
  • Salt
  • Refrigerated pizza dough

Set pizza dough out for at least 30-60 minutes at room temperature.

Preheat oven to 425 degrees

In a large pot bring water and baking soda to a gentle boil.

Divide dough into quarters and use your hands to roll each quarter in to a 12″ rope.

Divide each rope into 8 pieces with a pizza cutter, and roll each piece to smooth lumps.

Drop dough lumps into boiling water in batches, cooking for 1 minute. Remove dough with a slotted spoon and sprinkle with Kosher salt before baking for 12 minutes.


Ham, Carrot and Cheese Muffin

What you’ll need

– 2 medium – large carrots, grated.

-50g Ham, or bacon!

-3/4 cup grated cheese

-1 egg, beaten

-2 cups flour

-2 tablespoons of butter

-1 cup of milk

-Salt and pepper

Preheat oven to 350 degrees

Whisk eggs, milk and melted butter

Add remaining ingredients to bowl and mix until just combined.

Evenly fill muffin trays and bake for 15-20 minutes, or until golden.

Cool and enjoy!

What you’ll need

– 2 cups rolled oats

– 1 cup mashed banana (3 large bananas)

– 1 cup vanilla protein powder

– 1 cup milk of choice

– 1/4 cup coconut oil

– 1 tablespoon baking powder

– 1/4 teaspoon ground cinnamon

Preheat oven to 350 degrees

Using a blender or food processer, process rolled oats for 45 seconds to make oatmeal flour.

Combine oatmeal flour with 1 cup of rolled oats, protein powder, baking powder, and cinnamon in a large mixing bowl.

Melt coconut oil over low heat in a medium saucepan. Careful not to overheat the oil and burn the other ingredients! Add the mashed banana and milk into saucepan, whisk until combined.

Gradually add liquid mixture into the dry ingredients, stir until just combined.

Pour mixture into muffin tins, transfer to oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Banana Oat Protein Muffins

Gluten free, dairy free, and vegan!

Energy Bites.

You can even make granola bars by pressing the mixture firmly into a parchment lined baking pan and allowing it to chill in the fridge.

What you’ll need

– 1 cup old fashioned oats

– 2/3 cup shredded coconut

– 1/2 cup peanut butter (or another type of nut butter)

– 1/2 cup ground flaxseed

– 1/2 cup semisweet chocolate chips

– 1/3 cup honey

– 1 tablespoon chia seeds

– 1 teaspoon vanilla extract.

Add all ingredients into a large mixing bowl and stir

Cover bowl and place in the fridge for 1-2 hours

Once chilled, roll into balls by hand.

Enjoy! Refrigerate in a sealed container for up to 1 week or freeze for up to 3 months.

What you’ll need

– 250g of fresh strawberries, hulled, or frozen

– 1 cup desiccated coconut

– 2 cups rolled oats

– 2 tablespoons honey or natural maple syrup

Place all the ingredients in a food processer on medium for 5-10 seconds.

Scrape down sides and repeat for another 5-10 seconds.

Take a spoonful of mixture and roll it into a ball, and then roll each ball in desiccated coconut.

Store in a fridge or freezer in an airtight container

Strawberry Bites