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Sharp Health News

10-minute, kid-friendly lunch ideas (recipe)

Sept. 18, 2020

Meal prep lunch with eggs, nuts, carrots, berries and pinwheel sandwiches

Whether you're packing it to go or serving it at the table, coming up with kid-friendly lunch ideas can sometimes lose its luster. And while PB&J will always have a key spot in the rotation, try adding some excitement with these five easy-to-make and healthy-to-eat midday meal options:

Banana Raisin Burrito

Prep time: 10 minutes
390 calories per serving
Banana raisin burrito


  • 2 tablespoons peanut (or any nut or seed) butter
  • 1 large flour tortilla
  • 1 banana, sliced 1/8 cup raisins


Spread nut or seed butter evenly on flat tortilla. Place banana slices in the middle and sprinkle with raisins. Roll up tortilla to close.

Ricotta Fruit Stacks

Prep time: 10 minutes
300 calories per serving
Ricotta fruit snacks


  • 6 whole-grain crackers
  • 3 tablespoons part-skim ricotta cheese
  • 1 cup fruit, sliced


Spread 1/2 tablespoon ricotta cheese on each cracker and top with your favorite sliced fruit.

Nut or Seed Butter Owl Toasties

Prep time: 10 minutes
190 calories per serving
Nut or seed butter owl toasties


  • 1 slice whole-wheat bread
  • 1 tablespoon almond (or any nut or seed) butter
  • 2 slices kiwi
  • 2 slices banana
  • 2 raisins
  • 1 orange wedge


Toast bread. Spread almond butter on top. Cut top edge of bread to form owl ears. Decorate with fruit as shown in the photo.

Cream Cheese Vegetable Pinwheels

Prep time: 10 minutes
210 calories per serving
Cream cheese vegetable pinwheels


  • 1 flour tortilla
  • 2 tablespoons low-fat cream cheese
  • 1/4 cup raw vegetables, chopped
  • (Deli meat, such as sliced turkey, if desired)


Spread cream cheese evenly on flat tortilla. Sprinkle with chopped veggies of your choice. Roll up tortilla to close. Slice into pieces.

Mini Fruit Pizzas

Prep time: 10 minutes
390 calories per serving
Mini fruit pizzas


  • 2 lightly salted brown rice cakes
  • 2 tablespoons peanut (or any nut or seed) butter
  • 1/2 apple, sliced
  • 1/2 banana, sliced
  • 1/8 teaspoon flax seeds
  • 1/8 teaspoon chia seeds


Spread 1 tablespoon nut or seed butter on each rice cake. Divide the sliced fruit and top each rice cake with an equal portion. Sprinkle evenly with flax and chia seeds.

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