Check out a bunch of our easiest Insta lunch ideas from Kels to keep your Lunch Box Fresh! Of course served best and kept fresh in any of our NEW Stainless Steel Lunch Box or Lunch Sets!
HOT HONEY HALLOUMI BOWLS
A delicious salad to take to work full of beautiful tastes and flavours. A super simple one to try!
INGREDIENTS
1 small sweet potato, peeled and chopped
2 garlic cloves, peeled and crushed
Olive oil
100g halloumi, sliced
100g lettuce, shredded
1 capsicum, finely sliced
1 heaped tbsp Greek yoghurt
1 tbsp honey
Sprinkle chilli flakes
METHOD
- Place the sweet potato and garlic into your air fryer tray and drizzle with a little olive oil.
- Pop into air fryer at 180 degrees for 15 minutes or until sweet potato is soft and cooked.
- In a pan on medium heat add some olive oil and start to fry the halloumi until golden on both sides.
- Grab your salad bowl and put the lettuce, capsicum and sweet potato into it.
- Top with cooked halloumi.
- Add the Greek yoghurt to the halloumi.
- In one of your small pots add the honey and chilli flakes. Pour that mix onto the salad.
TUNA DIP WITH CRACKERS
We love snacking, but sometimes when it comes to snacking we choose foods that aren’t the best for our health. Here's a delicious dip that you can pair with some rice crackers that will keep you full, satisfied and brings all the freshness!
INGREDIENTS
4 mini cucumbers, finely chopped
1/2 red onion, finely chopped
1 small can tuna, drained
Salt and pepper
2 tbsp mayonnaise
Crackers to serve
METHOD
- In a small glass container add cucumbers, onion, tuna, mayonnaise and salt and pepper.
- Give it all a stir.
- Portion it into the Split Snacker container and on the other side add your favourite crackers to pair it with.
*This is a great snack option for anyone leaving the house who needs a quick snack on the go! Pair with one of our insulated bags to keep it cold till lunch!
SIMPLE TOFU VEGGIE FRIED RICE
This fried rice is perfect for lunchboxes and super easy to make
INGREDIENTS
Olive oil
100g firm tofu, chopped in small cubes
2 carrots, finely diced
4 stems of green onion, finely chopped
2 cups cooked rice
2 tbsp soy sauce or tamari for gluten free
2 tbsp maple syrup
METHOD
- In a pan on medium heat add a splash of olive oil.
- Add tofu, carrots and green onions.
- Mix till brown.
- Add in the cooked rice with the soy sauce and maple.
- Once stirred, remove from heat and serve as is or pack into the crunch pot inserts for the lunchbox!
*This will keep up to 3 days, so a great one to make to keep you organised for the school lunches.
TUNA SUSHI
INGREDIENTS:
1 cup sushi rice
4 sheets of nori (seaweed)
1 tbsp rice wine vinegar
1 large can tuna
3 tbsp kewpie mayonnaise
METHOD:
- In a saucepan add 2 cups of water and 1 cup of rice (you can cook this in the rice cooker if you have one and prefer)
- Once the rice is cooked, drain and pop in a bowl, set aside until it cools
- Add the rice vinegar into the rice and stir
- Drain the tuna and place it in a small bowl, add the kewpie into it and stir until the tuna becomes creamy
- Lay a sheet of nori onto the bench and add the rice, pressing down flat
- Add the tuna, creating a small row horizontally (closest to you)
- Roll up the sushi, keeping it firm as you go
- Set aside until you finish the rest, then go back and cut the sushi up into small pieces
- Pack this in a lunchbox along side some other goodies! A great alternative to keep the lunchboxes exciting!
CREAMY EGG & LETTUCE BAGEL
A perfect way to pack a tradies lunch with a double bagel to keep them nourished throughout the day. The Lunchbox is nice and compact so no food is moving around whilst in there, one of my favourite go to lunches.
INGREDIENTS
2 eggs
2 bagels
1 tbsp curry powder
2 tbsp mayonaise
1/4 red onion, finely chopped
Lettuce
METHOD
- Boil the two eggs in a small saucepan of hot water for 3 minutes.
- Once the eggs are cool, peel, cut in half and set aside.
- In a bowl have the eggs, then combine with the mayonaise, curry powder and onion
- Mix until a creamy consistency.
- Slice the bagels in half and start spreading the egg mixture and then top with the lettuce.
- Cut the bagels in half and pop them into the lunchbox.
- You’ll love these delicious bagels come lunchtime!
HOMEMADE PITA CHIPS WITH CREAMY DIP
This recipe is so delicious and easy, not only is it great for a lunchbox it’s also great for a platter or even as a side with dinner
INGREDIENTS:
2x pita pockets
olive oil
garlic and herb seasoning
1 large tbsp cream cheese
2 tbsp sour cream
1 tbsp chopped chives
1 tbsp mayonaise
salt and pepper
METHOD:
- Preheat oven to 180 degrees and cut the pita pockets into small triangles
- Lay them evenly on the unbaking paper and drizzle with a little olive oil and seasoning with the garlic and herbs
- Pop in oven and they won’t require any longer than 10-15 minutes (remove them when they are golden and crisp)
- Meanwhile in a bowl add the cream cheese, sour cream, chives, mayonaise and salt and pepper.
- Give a good stir until a thick and creamy consistency
- Once the pitas are cooked, remove from the oven and plate up alongside the dip
- This will be a hit amongst many!
FREEZER FRIENDLY PIKELETS
One of my all time favourites because you can make batches of them and freeze them for those mornings you are stuck on what to pack in the lunchboxes. Also a perfect little snack to take to the park or beach and a great way to save money on store bought packaged foods! A simple, fun and great lunchbox filler.
INGREDIENTS:
2 cups plain flour
1 tsp baking powder
1 tsp vanilla bean essence
1 1/2 cup coconut milk
2 eggs
butter, to fry with
METHOD:
- In a large bowl add all the above ingredients apart from the butter and mix well
- Once you have a smooth consistency, set aside.
- In a large pan, add a tbsp of butter and once melted start portioning out the mixture onto the pan
- When the side facing up begins to slightly bubble that’s when you flip it over to the other side
- Once cooked transfer them to a plate to let cool
- You can serve these warm with jam, or freeze them (once completely cooled)
Enjoy,
Kels x
