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All too often kids go to school with reasonable lunches, which they readily dump or trade in for junk food. This is the bane of every parent's life - how to make healthy bag lunches a kid will want to eat. Get an edge on it with these tasty and healthy options: Peanut Bacon Rolls, Cheesy Egg Pitas, Cheesy Humus Apple Subs, Garlic Walnut Bean Cheesewiches and Maple Walnut Banana Muffins. They're quick and easy and the kids will love them!


For the rolls:
2 tbsp. crunchy peanut butter
3 rashers Canadian back bacon, cooked
1 Roma tomato, sliced
1 medium wholewheat roll

For the pitas:
4 tbsp. peas and corn niblets, cooked and cooled
1 tbsp. whipped salad dressing
2 hard boiled eggs
1 oz. gouda, grated
1 large pita, halved and opened into pockets

For the subs:
2 tbsp. Mozzarella cheese
2 tbsp. regular humus
1/2 red apple, grated
1/4 French stick, halved

For the sandwiches:
3 tbsp. cream cheese
1 tsp. fresh chives, finely chopped
1/2 tsp. crushed garlic
salt and pepper
2 tbsp. baked beans with pork
2 tbsp. walnuts, coarsely chopped
2 white bread slices

For the muffins:
4 1/2 oz. raising flour
4 1/2 oz. all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/4 cup sunflower oil
1/3 cup real maple syrup
1 large egg
1 tsp. cinnamon
2 large ripe bananas, mashed
2 tbsp. walnuts, coarsely chopped


For the rolls:

Halve roll and spread peanut butter on one. Cover with bacon and then tomato slices. Put on other half. Wrap in plastic and chill until needed. Keep only for 2 days in fridge.

Makes 1 roll.

For the pitas:

Blend eggs, salad dressing and cheese in blender until chunky, but not smooth. Put in a bowl and add peas and corn. Mix well. Spoon half of egg mixture into each pita pocket. Wrap in plastic and chill until needed. Keep for only 2 days in fridge.

Makes 2 small pita pockets.

For the subs:

Combine cheese, humus and apple in bowl. Spread on half of French stick. Put on other half and cut in half again if needed. Wrap in plastic and chill until needed. Keep for 2 days only in fridge.

Makes 1 small sub.

For the sandwiches:

Puree beans, cheese, chives and garlic in a blender. Season to taste and mix in walnuts. Spread on one bread slice and cover with the other. Cut into four and wrap with plastic. Chill until needed and store for 2 days only in fridge.

Makes 1 sandwich.

For the muffins:

Preheat oven to 400 F (200 C). Sieve dry ingredients into a big bowl. Whisk egg with oil, syrup and egg. Add egg mixture to flour mixture and blend quickly until smooth. Blend in bananas and walnuts. Spoon batter into muffin tin and bake for 15 - 20 minutes or until golden.

Makes 12-15 muffins.