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Lunch Boxes For Growing Kids 3-Ways

Get the good stuff packed in with these nutritious foods and UP&GO™ varieties.

Lunch Box 1

Ingredients

1 UP&GO Choc Ice Flavour (No Added Sugar)

2 cheese, pesto and spinach pinwheels

1 cup of mixed berries (strawberries, raspberries and blueberries) 

1/4 cup tzatziki 

1 carrot 

1 water bottle

Method

STEP 1. Cut the carrot into sticks. The add to the lunch box with the tzatziki in a muffin case. 

STEP 2. Add the UP&GO Choc Ice Flavour (No Added Sugar), mixed berries and pinwheels to the lunch box in separate compartments.

STEP 3. Pack with a bottle of water, and send with the kids to school.

Cheese, Pesto And Spinach Pinwheels

Ingredients

4 sheets reduced-fat puff pastry

250 reduced fat mozzarella, shredded

190g pesto

80g baby spinach 

1/2 tomato, diced

1 egg

Method

STEP 1. Line two baking trays with baking paper and preheat the oven to 180°C. 

STEP 2. Spread the pesto over the reduced-fat puff pastry sheets, then sprinkle each sheet with reduced-fat mozzarella cheese, diced tomato and spinach leaves. 

STEP 3. Roll the pastry sheets, then cut each roll into eight pieces. Place each piece onto the lined baking trays.

STEP 4. Whisk the egg, then use a pastry brush to egg wash each pinwheel. 

STEP 5. Bake the pinwheels for 15-20 minutes or until golden brown. 

STEP 6. Carefully transfer the pinwheels to a wire rack to cool. 

STEP 7. Store in an airtight container in the fridge for up to five days. 

Makes 32

Lunch Box 2

Ingredients

3 goat's cheese and pea mini frittatas 

1 UP&GO Strawberry Flavour

4 mango slices

1/4 cup corn chips 

1/4 cup guacamole 

1 water bottle

Method

STEP 1. To the lunch box add corn chips and guacamole in a muffin case.

STEP 2. Add the UP&GO Choc Ice Flavour, frittatas and mango slices to the lunch box in separate compartments. 

STEP 3. Pack with a bottle of water, and send with the kids to school.

Goat's Cheese And Pea Mini Frittatas

Ingredients

6 eggs

3/4 cup soy milk 

1 cup frozen peas 

1/4 cup parsley, finely chopped 

120g goats cheese

1/4 tsp salt 

1/4 tsp pepper 

Method

STEP 1. Grease two 12-hole mini muffin tins with cooking spray and preheat the oven to 180°C. 

STEP 2. In a large bowl, whisk together the eggs, soy milk, parsley, salt and pepper until well combined. 

STEP 3. Add the peas, and gently fold in. 

STEP 4. Add tablespoons of the mixture to the muffin tins, then crumble over the goats cheese. 

STEP 5. Place into the oven to bake for 15-20 minutes or until golden brown. 

STEP 6. Transfer the mini frittatas to a wire rack, and allow them to cool. 

STEP 7. Store the frittatas in an airtight container in the fridge for up to three days. 

Makes 24

Lunch Box 3

Ingredients

1 salad, feta and hummus wrap  

1 UP&GO Vanilla Ice Flavour (No Added Sugar)

5 mini bliss balls (nut free)

1/4 cup fresh pineapple

1 passionfruit, halved 

1 water bottle

1 wooden spoon

Method

STEP 1. To the lunch box add an UP&GO Vanilla Ice Flavour (No Added Sugar), the wrap, bliss balls, pineapple and passionfruit in separate compartments

STEP 2. Pack with a bottle of water, and send with the kids to school.

Salad, Hummus & Feta Wraps

Ingredients

1 wholegrain wrap 

2 tbsp hummus 

25g feta cheese

1/2 carrot, shredded

1/4 cup spinach leaves 

1/2 tomato, sliced 

Method

STEP 1. Fold the wrap in half, then spread over the hummus. 

STEP 2. Crumble over the feta cheese. Then add the carrot, spinach and tomato slices. 

STEP 3. Roll wrap tightly, then cut in half. 

STEP 4. Serve.

Makes 1