Peanut butter and Jelly. Carrots and dip. Crackers. Juice box.
Lunch boxes don’t have to be this boring! But they also don’t need to be unhealthy to taste good and satisfy the kids. We’ve created a list full of healthy tips and fun recipes that will help you reinvent and revitalize that age-old lunch box—with food that your kids (and you!) actually want to eat.
Peanut Butter and Jelly 2.0
One of the easiest ways to jazz up that lunch box is to add some life to one of the schoolhouse staples. Here’s a list of add-ins to start, but the list is endless!
- Orange/Lemon Marmalade (instead of grape jelly)
- Chocolate Chips
- Pomegranate Seeds
- Raisins, Dried Fruit
- White Cheddar Cheese
Curry Chicken Salad
Just like our trusty Pb&J, cold chicken salad is a dish open to many tasty additions. Here is one right out of the Massel kitchen.
- 1 tbsp Massel All Purpose Bouillon & Season
- Leftover chicken, shredded
- Chopped onion and celery
- Raisins and/or chopped apples
- ½ cup mayo, ½ cup Greek yogurt
- Curry powder, ½-1 tablespoon depending on the amount you are making
- Yellow mustard, a squirt
- Salt and pepper, to taste
- Hot sauce, optional
Mix together and keep chilled.
French Onion Dip
Vegetables aren’t always the first choice when kids are hungry. So what’s a foolproof way to ensure they are actually eating those healthy choices and not just throwing them into the waste bin? Pack a delicious dipping sauce that needs a way to be eaten! Here are two recipes that are sure to please your picky eaters.
- 1 teaspoon Massel Vegetable All Purpose Bouillon & Seasoning
- 1 large onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 cup of low-fat sour cream or Greek style yogurt
- Place onion in medium-low sauce pan with olive oil, thyme and Massel All Purpose Bouillon & Seasoning.
- Cover until onions are tender.
- Uncover and turn up heat until you get a nice caramel color. Turn off heat and put in bowl.
- Add sour cream or yogurt. Stir and let it sit in fridge for about an hour and you have a fabulous dip.
- 2 teaspoons Massel’s Vegetable Liquid Concentrated Stock
- 3 1/4 cup/ 600g cooked chickpeas
- 1 cup plus 2 tablespoons / 270g light tahini paste
- 4 tablespoon lemon juice
- 4 cloves garlic, crushed
- 6 1/2 tablespoon / 100mg ice-cold water
- Drain chickpeas and place in a food processor and process until you get a stiff paste.
- Then, with the machine still running, add Massel Vegetable Concentrated Liquid Stock, the tahini paste, lemon juice, and garlic.
- Slowly drizzle in the iced water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
- Transfer hummus to a bowl, cover the surface with plastic wrap, and let rest for at least 30 minutes. If not serving right after that, refrigerate until needed.
Savory Crepe Recipe
Sometimes, lunchbox menus need a complete overhaul. The next recipe will take what is usually a breakfast delicacy and bring it into the afternoon. It’s also versatile and adjustable to different tastes and dietary restrictions.
- 1 teaspoon Massel Chicken Style or Vegetable Style All Purpose Bouillon & Seasoning
- 2 large eggs
- 1 ½ cup sifted all purpose flour
- 2 cups milk, plus a little more for thinning batter if needed
- Pad of butter or drizzle of olive oil
- Beat eggs into a mixing bowl. Whisk in a couple of tablespoons of the flour, the All Purpose Bouillon & Seasoning and some of the milk.
- Continue whisking while adding all the ingredients until you have a smooth, rather runny batter.
- Stand in a cool place for half an hour or so. The batter will thicken while standing.
- On medium-high heat, in a large fry pan or pancake pan heat up butter/oil. If using a non-stick pan you will not need to repeatedly oiled. You will just add the batter to the hot pan.
- When the oil is hot, add approximately a ¼ cup of the batter to pan.
- Rotate quickly the pan for the batter to coat the whole surface of the pan. Cook until small bubbles appear (about 1 min) then, using a spatula loosen the edges of the pancake, slide the spatula under the pancake and turn it.
- Cook for one further minute, remove to plate. Repeat until all the batter is used. Fill crepes with your favorite savory fillings, roll up and enjoy.
Crispy Kale Chips by Meg from Beard + Bonnet
Kids crave a little crunch in their lunches. Instead of packing potato or tortilla chips, opt for a healthier option. Apple chips for dessert, or even homemade sweet potato crisps. The following is a recipe from Beard + Bonnet for a crispy take on chips, using kale!
- 1 bunch of lacinato or curly kale
- 1/2 tablespoon extra virgin olive oil
- 1/2 tablespoon Massel Concentrated Liquid Stock, Vegetable Style
- 2 teaspoons Massel All Purpose Bouillon & Seasoning granules, Vegetable Style
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Preheat the oven to 325°F and line 2 baking sheets with parchment paper.
- Wash and thoroughly dry the kale. Remove the ribs from the kale and place the leafy greens in a large mixing bowl.
- Drizzle the olive oil and the Massel Concentrated Liquid Stock over the kale, then sprinkle the Massel All Purpose Bouillon & Seasoning granules, garlic powder and black pepper over the top. Toss the kale with your hands to thoroughly coat the leaves with the spices and oil.
- Lay the seasoned leaves onto the prepared baking sheets in an even layer so that they are not overlapping.
- Bake in the oven for 15 minutes, rotating and turning the pans halfway through.
Share with us some of your favorite portable lunchtime treats!