Back To School Lunch Ideas

Organic Sweet Pepper and Cream Cheese Sandwiches

Ingredients

  • 2 Red Bell Peppers
  • 2 Yellow Bell Peppers
  • 2 tablespoons Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • 2 Cloves of garlic
  • 2 teaspoons Salt
  • 1 teaspoon Organic Black Pepper
  • Wholegrain Bread
  • Garlic and herb cheese
  • Cress

Instructions

  • Preheat the oven to 250C, place the whole peppers on a baking tray, carefully turning twice while cooking and cook until the skin wrinkles and the peppers are charred. Leave to cool.

  • Mix the olive oil, balsamic vinegar, garlic, salt and pepper together in a bowl.

  • Carefully slice the peppers, removing the stems, peels and seeds, place the pepper slices in the bowl with the olive oil mixture. Cover and leave overnight in the refrigerator.

  • When ready to serve, spread the cheese on to a slice of bread, add the peppers and sprinkle cress, salt and pepper on top. Place a slice of bread on top and serve.

Organic Quinoa & Orange Chicken Salad

Ingredients

Instructions

  • Cook the quinoa according to the package directions and leave to cool in a bowl.

  • Heat the coconut oil over a medium heat in a pan, tip in the chicken and chopped garlic and stir in to the oil. Sprinkle the paprika and salt on top and stir until the chicken is cooked. Peel the oranges and cut in to segment.

  • Add the chicken, orange segments and slices of avocado to the quinoa and stir.

  • Combine the lime juice, orange juice, olive oil and honey together and drizzle on top of the salad. Sprinkle with sesame seeds and garnish with chopped coriander.

Organic Sushi Wrap

Ingredients

Instructions

  • Make the rice according to the instructions on the packaging, rinse, drain and stir in the rice vinegar, sugar, salt and mirin.

  • Place the seaweed sheets together by wetting one side to form one long sheet. Spread rice inside, spread the chili sauce or sriracha on top of the rice, layer the cucumber, avocado and spinach and sprinkle with sesame seeds. Gently roll the sushi wrap together and seal.

Vegan Tuna Sandwich

Ingredients

Instructions

  • Place all ingredients in to a food processor and pulse. Depending of preference, you can leave the sandwich filling chunky or light.

  • Spoon in to a sandwich and spread.

Courgette & Green Pea Pancake

Ingredients

  • 150g Grated Courgette
  • 150g Peas
  • 1 handful of fresh Mint chopped
  • 1 handful of fresh Parlsey chopped
  • Herb Salt to taste
  • Pepper to taste
  • 100g Parmesan
  • 64g Coconut Flour
  • Olive Oil
  • Egg

Instructions

  • Dry the grated courgette using paper towels, a clean tea towel or your hands.

  • Combine the courgette, peas, herbs, parmesan, flour and egg in a mixing bowl.

  • Heat the oil in a pan, create pancake shapes out of the mixture (use extra flour if needed) and fry until brown and crisp.

  • Drain any excess oil on a paper towel and serve.

Organic Chickpea Pizza

Ingredients

Tomato Sauce

Instructions

Tomato Sauce

  • Heat the olive oil in a saucepan, add the chopped onion and salt and fry until softened. Add the garlic for a minute then tip in the tomatoes and tomato puree, bay leaves, sugar and oregano.

  • Bring the mixture to a boil, reduce and simmer until the sauce begins to thicken. Taste and season if needed. Carefully tip in to a blender for a smoother sauce. Spoon in the basil and stir.

Pizza

  • Preheat the oven to 250C, combine the cooked chickpeas and barbecue sauce in to a bowl and combine.

  • Spread the tomato sauce on to the pizza base, top with cheese and mushrooms and spoon the chickpeas on top. Sprinkle garlic powder on top, drizzle with olive oil and place in the oven for 15 minutes or until the cheese melts and the base is cooked.

Cream Cheese & Tomato Tart

Ingredients

  • 205g Flour
  • 125g Unsalted Butter
  • 6 Eggs
  • 1 tablespoon Cold Water
  • 20 Cherry Tomatoes
  • 2 teaspoons Olive Oil
  • Thyme
  • 200ml Sour Cream
  • 100g Cottage Cheese
  • 115g Parmesan Cheese grated
  • Salt to taste
  • Pepper to taste

Instructions

  • Tip the flour, butter and a pinch of salt in to a food processor to create breadcrumbs.

  • In a bowl, whisk one egg and a tablespoon of water together and gradually add to the food processor while it's slowly running.

  • Once the mixture has formed in to a ball, lightly flour a clean work surface and knead the dough. Form a rectangular sphere shape with the dough (see picture), wrap in clingfilm and place in the fridge for 3 hours or more.

  • Preheat the oven to 150C, cut the tomatoes in half, place on a baking tray, drizzle with oil and scatter with thyme. Season with salt and pepper and cook in the oven for half an hour and leave to cool.

  • Preheat the oven to 180C, roll out the pastry in to a rectangle shape, line a tart dish with baking paper and then line with the dough.

  • Bake the dough for 15 to 20 minutes or until golden brown.

  • In a large mixing bowl, whisk the sour cream, cottage cheese, parmesan cheese and five eggs together a long with some thyme, salt and pepper to taste.

  • Pour the mixture on top of the tart base, place the tomato slices on top, bake for 15 minutes or until set. Leave to cool and serve.

Vegan Quiche Style Squares

Ingredients

Instructions

  • Preheat the oven to 250C and grease an oven proof tin with coconut oil.

  • In a mixing bowl add the water, chickpea flour, herbs, spices nutritional yeast and 1 tablespoon of oil and combine.

  • In a pan heat half a tablespoon of oil and garlic. Fry the onion and pepper for five minutes.

  • Tip the vegetables and spinach leaves in to the flour mixture and whisk.

  • Pour in to the prepared tin and place in the oven for 20 minutes or until golden brown.

  • Top with chopped spring onion, salt and pepper and cut in to squares. Eat warm or cold.

Keep It Green Sandwich

Ingredients

Instructions

  • Spread the hummus evenly on to the sliced bread. Top one slice with lettuce, cucumber slices and avocado slices. Drizzle with lemon juice and season with salt and pepper.

  • Place a slice of bread on top and cut the sandwich in half.

Rainbow Salad In A Jar

Ingredients

Salad

  • Lettuce
  • Cucumber
  • Radish
  • Tomatoes
  • Chickpeas
  • Celery
  • Red Onion
  • Sweetcorn

Salad Dressing

  • 64g Greek Yogurt
  • 50g Olive Oil
  • 50g Dijon Mustard
  • 4 tablespoons Honey
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Apple Cider Vinegar
  • 2 Garlic Cloves
  • 1/2 teaspoon Sea Salt
  • A pinch of Pepper

Instructions

  • Combine all of the salad dressing ingredients together, season with salt and pepper, taste and add more salt and pepper if needed. If the salad dressing is too tart simply add more honey.

  • Pour some of the salad dressing in to the bottom of a clean, glass jar. Layer up the salad ingredients (see picture) and store in the fridge.

Arugula Pesto With Penne

Ingredients

  • 2 Cloves of Garlic
  • 2 tablespoons Walnuts
  • 12.5 grams Rocket
  • 1/2 teaspoon Salt
  • 100ml Olive Oil
  • 75g Grated Parmesan

Instructions

  • Using a food processor, process the garlic and walnuts until finely ground. Add the rocket and salt, pulse until finely chopped then drizzle in the olive oil and combine.

  • Once the mixture is smooth, remove from the food processor in to a bowl. Tip in the Parmesan and combine until smooth.

  • Bring a pan of water to a boil and add a pinch of salt. Carefully tip in the Penne and cook for 11 minutes or until the pasta is tender, stirring occasionally.

  • Remove the pasta from the heat, drain and stir in to the pesto until evenly coated. Serve topped with tomatoes and fresh basil.

Vegetarian Meal Prep

Ingredients

Green Beans

  • 450g Green Beans
  • Lemon Pepper
  • 3 tablespoons Butter
  • 3 Garlic Cloves minces

Hard Boiled Egg

Brussels Sprouts

Instructions

Green Beans

  • Trim the ends of the green beans and place the trimmed green beans in to a pan and cover with water. Bring to the boil then reduce the heat and allow to simmer. Once soft, drain the water and add the butter and stir until the butter is melted.

  • Add the minced garlic until tender and season with salt and lemon pepper.

Hard Boiled Egg

  • Bring a small pan of water to the boil and carefully place an egg in to the water. Allow to boil for 6 to 7 minutes then carefully remove the egg from the water.

  • Place the egg in to a bowl of cold water to stop the egg from cooking inside the shell. Carefully remove the eggshell and allow the egg to cool down and then cut in half.

  • Sprinkle a small amount of chilli powder on to the egg halves a long with nigella seeds.

Brussels Sprouts

  • Preheat the oven to 200C and line a baking tray with baking paper. Arrange the sprouts on to the baking paper and drizzle with olive oil or melted coconut oil. Sprinkle the pumpkin seeds, mixed herbs, salt and pepper on top.

    Toss the ingredients together, making sure the sprouts are coated.

  • Place in the oven for 20 minutes or until the pumpkin seeds are roasted and the sprouts are cooked through. Serve with feta cheese if desired.

Rice

  • Bring a pan of water to the boil and add a pinch of salt. Add the rice and cook for 25 minutes. Drain the rice and place in to container. Sprinkle with salt and pepper.

  • Add a handful of cherry tomatoes to your container a long with a couple of spinach leaves a long with your favourite fruits.

3 Ingredient Coconut Biscuits

Ingredients

Instructions

  • Preheat the oven to 180C and line a baking tray with baking paper.

  • Combine the desiccated coconut, sugar and coconut milk in a large mixing bowl. Use a spoon to scoop out the mixture and roll into a balls. Place the balls on to the baking tray, leaving enough space between each biscuit and bake in the oven for 15 minutes or until golden brown. Leave to cool.

Organic Cacao Protein Balls

Ingredients

Instructions

  • Tip the walnuts in to a food processor, combine until crumbly, add the dates and cacao powder and blend.

  • Scoop the mixture out of the food processor and using your hands make equal sized balls and dust with cacao powder.

Pumpkin & Cranberry Oat Biscuits

Ingredients

Instructions

  • Preheat the oven to 180C, line a baking tray with baking paper. Over a low heat, melt the coconut oil and honey together.

  • Combine the oats, cranberries, pumpkins seeds, linseed, salt and pumpkin spice in a large mixing bowl. Beat two eggs in a jug, pour in to the mixture a long with the warm coconut oil and honey and stir.

  • Split the mixture in to equal biscuit shapes, place on the prepared baking tray and bake for 15 to 20 minutes or until lightly golden. Leave to cool.

Rhubarb & Cream Cheese Brioche

Ingredients

  • 140ml Milk warm
  • 2 1/4 teaspoons Active Dry Yeast
  • 6 Eggs
  • 480g All Purpose Flour
  • 65g Sugar
  • 1 teaspoon Salt
  • 340g Unsalted Butter
  • 170g Cream Cheese
  • 94g Icing Sugar
  • 1/2 teaspoon Lemon Juice
  • 3 stalks Rhubard sliced

Instructions

  • Add 80ml of warm milk, the yeast, one egg and 120g of flour to a bowl and mix until combined. Scatter 120g of flour on top of the mixture and leave for an hour.

  • Tip the salt, flour eggs and 120g of flour in to the bowl and combine. Tip in another 120g of flour and beat for 20 minutes.

  • Add the room temperature butter, one piece at a time by pressing in to the dough using your hands.

  • Grease a bowl, add the dough, cover and leave for two hours.

  • Gently fold the dough in on itself, cover the bowl again and place in the refrigerator over night.

  • Split the dough in half and keep one half in the refrigerator wrapped in clingfilm. Line a baking tray with baking paper and divide the dough in to eight pieces. Place on to the baking tray, leaving enough room for the dough to rise. Cover and leave to rise for two hours.

  • Preheat the oven to 170C. Tip the cream cheese and 60ml of milk in to a bowl and mix. Add half a teaspoons of lemon juice (or more if desired) and stir.

  • Using one egg and a tablespoon of milk whisked together, egg wash the dough and sprinkle a small amount of sea salt on top. Place in the oven for 15 minute or until golden brown.

Organic Falafel Wraps

Ingredients

  • Lime
  • Wraps
  • Spinach
  • Cucumber
  • Radish
  • Spring Onion

Falafel

Tahini Dressing

  • 90ml Extra-Virgin Olive Oil
  • 50g Tahini
  • 2 tablespoons Lemon Juice
  • 2 teaspoons Dijon Mustard
  • 2 tablespoons Maple Syrup
  • 1/2 teaspoon Sea Salt
  • Black Pepper
  • 2 tablespoons Cold Water

Instructions

Falafel

  • Using a food processor, combine all of the falafel ingredients. Make sure you keep a firm mixture by not over blending. Cover the mixture in a bowl using clingfilm or beeswax food wraps and put in the fridge for at least an hour.

  • Use a spoon or ice cream scoop to create equal size balls. Freeze your falafel for 5 minutes. Add oil to your frying pan using a medium to high heat.

  • When the oil is hot enough place four falafel in to the pan at a time. Leave the other falafel in the freezer until ready to fry. Fry each falafel for one and a half minutes using a spatula to flip your falafel over and cook for a further minute. Once the falafel is a golden brown colour place your falafel on kitchen towel to drain any excess oil.

Tahini Dressing

  • Combine the olive oil, tahini, lemon juice, mustard, maple syrup, salt, and black pepper and mix. Add 2 tablespoons of cold water and continue to mix until combined.

  • Stuff your wraps with spinach leaves, chopped spring onion and thin slices of radish. Place your falafel on top and drizzle with tahini dressing.

Teriyaki Chicken Meat Balls

Ingredients

Chicken Meatballs

Instructions

Rice

  • Bring a large pan of water to the boil with a pinch of salt and add the rice. Allow to cook for 25 minutes and stir occasionally.

Broccoli

  • Preheat oven to 200°C. Wash broccoli and dry. Cut the broccoli and drizzle in melted coconut oil. Place the broccoli on to a baking tray lined with baking paper and sprinkle salt and pepper on top. Bake for 10 minutes, flip each piece over, and bake for 10 more minutes.

Chicken Meatballs

  • Preheat the oven to 200C. Pulse the chopped onion and carrot in a food processor until finely chopped. Add the chicken, lemon zest and seasoning and combine. If you like some heat to your chicken add some chilli powder.

  • Remove the mixture from the food processor and shape in to meatballs. Add oil to the outside of the meatballs and place on a baking tray lined with baking paper. Sprinkle sesame seeds on top and bake in the oven for 10 minutes.

  • Place the soy sauce, lemon juice, mirin and sugar to a saucepan and bring to the boil and simmer. Add the meatballs to the pan and stir in to the sauce.

Vegan Meal Prep

Ingredients

Instructions

  • This meal prep is a great way of making sure you get your 5 a day!

  • Add the Organic Brown Basmati Rice to a pan with a pinch of salt and cover with boiling water. Bring to the boil and allow to simmer for 25 minutes. In the final 5 minutes tip in frozen peas. Drain and add to your container. Add salt and pepper to taste and a slice of lemon to squeeze on top of your rice dish.

Broccoli

  • Preheat oven to 200°C and wash the broccoli and dry. Cut the broccoli and drizzle on melted coconut oil. Place the broccoli on to a baking tray lined with baking paper and sprinkle salt and pepper on top. Bake for 10 minutes, flip each piece over, and bake for 10 more minutes.

  • Slice your favourite fruit and veg as a side dish and sprinkle sesame seeds on top. Having a range of different colours, textures and flavours with assure a healthy and interesting lunch.

Protein Packed Lunch

Ingredients

Tzatziki

  • 120g Cucumber grated
  • 125g Greek Yogurt
  • 1 tablespoon Coconut Oil melted
  • 1 teaspoons Mint
  • 1 teaspoon Dill
  • 1 ½ teaspoons Lemon Juice
  • 2 Clove of Garlic minced
  • 1/4 teaspoon Sea Salt
  • Coconut Oil melted

Instructions

  • Chop the cucumber in to small sections a long with the red onion and cut the tomatoes in half. Add to your container and sprinkle with salt and pepper.

  • Preheat a hot grill pan on top of the stove over medium/high heat with the coconut oil for about one minute. Place the chicken breasts on the hot grill pan and coat the chicken breast in the melted coconut oil. Sprinkle chicken seasoning on to the chicken and cook for 4 minutes, turn the chicken breasts over on to the other side for a further 4 minutes.

  • Once cooked all the way through, cut the chicken in to small chunks.

Rice

  • Bring a pan of water to the boil and add the organic brown basmati rice. Simmer for 25 minutes or until the rice is cooked.

Tzatziki

  • Squeeze the grated cucumber to remove excess moisture and add the squeezed cucumber to a bowl.

  • Add the lemon juice, yogurt, oil, herbs, garlic, and salt to the bowl, and stir to blend. Place the rice, vegetables and chicken to your container with a tablespoon of tzatziki.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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