16 Easy Lunchbox Sides Kids Will Eat

16 Easy Lunchbox Sides Kids Will Eat

16 Easy Lunchbox Sides Kids Will Eat

I think we can all agree that few things are more disheartening than watching your kid walk through the front door with the lunch you lovingly packed the night before completely untouched. Don't fret; this collection of easy lunchbox sides the kids will love may just reduce the number of days it happens throughout the school year.

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Trust me, there's at least one dish in this roundup your fussy child is likely to absolutely adore. Oh, and did I mention that these are healthy and nutritious too?

Pro Tip: I keep three small containers washed and ready in a kitchen drawer at all times. Half the lunchbox battle is having a clean container within reach at 6:45 in the morning, not the actual food.

1) Apple Slices With Cinnamon

Cinnamon-dusted apple slices arranged in a compartment of a lunchbox.

1) Apple Slices With Cinnamon

Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings

Ingredients
  

  • 1 medium apple
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon lemon juice

Method
 

  1. Wash apple; cut into thin wedges.
  2. Toss with lemon juice to slow browning.
  3. Sprinkle with cinnamon; mix gently.
  4. Pack in a small, tightly lidded container.

The recipe is nice and easy to prepare, with just the ingredients. The main ingredients are spices and some lemon juice. A consideration would be that cinnamon can be quite strong, but if your kids like it, then fantastic.

An alternative could be an orange, or even easy peelers, so the kids don't actually have to peel off the skin themselves. Dust them with some cinnamon, and it's an extra treat. You could put in some really dark chocolate, because chocolate and orange go really, really well.

Strawberries Are the One Nobody Fights Over

Fresh strawberry halves arranged in a lunchbox compartment with a few whole strawberries.

Strawberries Are the One Nobody Fights Over

Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings

Ingredients
  

Method
 

  1. Rinse strawberries under cool water; pat dry.
  2. Remove tops; halve berries.
  3. Pack in a small lunchbox cup.
  4. Pack yogurt separately in a leakproof container if desired.

What it actually is is strawberries cut up with a couple of tablespoons of yogurt, so effectively it's a yogurt but made with fresh strawberries. Nice idea to keep the yogurt separate in a separate pot. Again, you could repeat this with different fruits to add some variety, like blueberries or raspberries.

Simple, straightforward, easy to prepare, but possibly not for everyone.

3) Seedless Grapes

A lunchbox compartment filled with fresh green and red seedless grapes.

3) Seedless Grapes

Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings

Ingredients
  

  • 1 cup seedless grapes
  • 1 teaspoon water

Method
 

  1. Remove grapes from stems; rinse under cool water.
  2. Pat dry with a clean towel to prevent sogginess.
  3. Pack whole in a small, tightly lidded container. For younger kids, cut each grape lengthwise first.

One thing I would say is that you need to make sure you cut all the grapes, not just for younger children, and they could be sharing them at school or sharing them with a friend. And grapes are a choking hazard, so that would be one point they need to pay attention to. Tightly packed, yet you can pack a lot into a small container.

Can Ranch Dressing Save a Vegetable’s Reputation?

Cucumber slices arranged in a lunchbox compartment with a small cup of ranch dip.

Can Ranch Dressing Save a Vegetable’s Reputation?

Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings

Ingredients
  

  • 1 large cucumber
  • ¼ cup ranch dressing
  • 1 tablespoon chopped fresh dill optional
  • Pinch of salt

Method
 

  1. Rinse cucumber; slice into ¼-inch coins.
  2. Pat dry to keep crisp.
  3. Stir dill and a tiny pinch of salt into ranch.
  4. Pack cucumber beside ranch, or seal dip in a small cup.

So this is a great way to trick your kids into enjoying their veggies. It's cucumber and a little cup of ranch dressing. You could alternate the ranch dressing and try maybe Thousand Island dressing, or just some lemon mayonnaise, or some Greek yogurt for a change

5) Baby Carrots With Hummus

Baby carrots served with hummus in a lunchbox.

5) Baby Carrots With Hummus

Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings

Ingredients
  

  • 1 cup baby carrots
  • ¼ cup hummus
  • 1 small container with a lid

Method
 

  1. Rinse carrots; pat dry.
  2. Spoon hummus into a small container.
  3. Pack carrots alongside, separate for dipping.
  4. Refrigerate until packing lunch.

This is a classic, easy to do: just wash your carrots. If you could, baby carrots, leave them whole. If you've got large carrots, you can cut them into sticks.

Your hummus is ready to serve; put it in a small container with a lid, and the kids can just serve for themselves. Again, you can mix up different vegetables for this. We could try it with peppers; can you put some apple slices in there?

Really, anything that you think your children will eat.

Why It Works
Boys this age don’t want a lecture about vegetables, they want something they can grab with their hands in under three seconds flat between bites of a sandwich. Whole carrots and pepper halves win because there’s zero decision-making required. No cutting a bigger piece down, no negotiating. Just grab and go.

Mini Sweet Peppers, No Fork Required

A lunchbox filled with colorful mini sweet peppers and other fresh vegetable sides.

Mini Sweet Peppers, No Fork Required

Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings

Ingredients
  

  • 1 cup mini sweet peppers
  • 2 tablespoons ranch dressing

Method
 

  1. Rinse peppers under cool water; pat dry.
  2. Pack whole or halved.
  3. Pack ranch in a small leakproof container.
  4. Pack both; keep chilled until lunchtime.

The mini sweet peppers looked really attractive if you can get hold of them. A nice, really easy-to-prepare suggestion: just cut your peppers in half or even pack them whole, pack a small ranch dressing, and I like the poof container; it's fantastic.

Just make sure it is leak-proof; again, you could try some different vegetables in there. Carrot sticks, cucumber, apple slices, celery, and, just to keep the interest going, try some different dips.

7) Watermelon Cubes

A lunchbox compartment filled with fresh watermelon cubes.

7) Watermelon Cubes

Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings

Ingredients
  

Method
 

  1. Cut watermelon into bite-size cubes.
  2. Pat gently with paper towel to remove excess juice.
  3. Pack in a small leakproof container; add lime juice if desired.
  4. Chill until packing; keep cold with an ice pack.

Watermelon cubes are really great for nutrition. They're low in calories but add hydration, as they're pretty much all water, and there's a little bit of fiber and some good vitamin C in there. Nice and refreshing to eat, and yes, cutting them up makes it better; cubes could even use a little cocktail stick to eat them for fun, or cut them into triangles.

You could put a dip as well, some natural yogurt.

Is Blueberry Yogurt Dip Really Worth the Extra Dish?

A ramekin of blueberry yogurt dip surrounded by blueberries, fruit slices, and crackers.

Is Blueberry Yogurt Dip Really Worth the Extra Dish?

Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings

Ingredients
  

Method
 

  1. Put yogurt, blueberries, honey, and vanilla in a small bowl.
  2. Mash berries with a fork to release juice, leaving a few pieces whole.
  3. Stir together; spoon into small lunch containers.
  4. Chill at least 15 minutes before packing with fruit or crackers.

So, adding some yogurt dip to a packed lunch is a great idea. So you've got vanilla or plain yogurt, some fresh blueberries, some honey, and vanilla extract. So nice and natural.

You can swap the blueberries out for raspberries and other soft fruits that you can get, so you can still release the juice but have a few whole pieces in it. Love the idea of serving it with crackers.

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And the kids love to dip things, so you have to make sure you've got some nice melon or some extra blueberries or some apple slices in there for dipping.

9) Cheddar Cheese Cubes

Golden cheddar cheese cubes arranged in a divided lunchbox with fresh fruit and vegetables.

Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings

Ingredients
  

  • 4 ounces cheddar cheese
  • 1 cup grapes or apple slices optional
  • 1 small handful pretzels optional

Method
 

  1. Cut cheddar into bite-size cubes about half an inch wide.
  2. Pack cheese separately from crunchy foods.
  3. Add grapes, apple slices, or pretzels if desired.
  4. Keep chilled with an ice pack until eating.

Most children love cheese, so pairing it with grapes or apple slices, which are optional, and pretzels adds a bit of interest to it. You could switch up the cheese. You could do different types of cheese.

“A lunchbox that comes home empty is a small, quiet answer to a mama’s prayer some days. String cheese has never once let me down.”

String Cheese: The Reliable One

String cheese sticks arranged in a colorful lunchbox with fruit and crackers.

String Cheese: The Reliable One

Prep Time 2 minutes
Total Time 2 minutes
Servings: 1 servings

Ingredients
  

Method
 

  1. Keep cheese cold until packing.
  2. Pack one stick in a small container or its original wrapper.
  3. Add fruit or crackers if needed.
  4. Pack an ice pack beside container.

This has to be one of the easiest things to throw into your kids' lunchbox: cheese strings, ready-to-eat and easy to eat. The light peeling and stringy bits add some grapes or apples as an option. The crackers are fantastic.

Again, you can put in some ham, some olives, some pickles if you get really creative and turn them up a little.

11) Whole-Grain Crackers

A lunchbox compartment filled with whole-grain crackers alongside fresh snack items.

11) Whole-Grain Crackers

Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings

Ingredients
  

  • 1 cup whole-grain crackers
  • 1 ounce cheddar cheese cubed
  • ½ cup apple slices

Method
 

  1. Portion crackers into a small lunchbox cup.
  2. Add cheese alongside.
  3. Pack apples separately to keep crisp.
  4. If packing ahead, dip apples in lemon water; pat dry.

So here you're using whole-grain crackers rather than normal crackers, so you get nutrition from the whole grain and a spirit with some cheddar cheese and some apple slices. Here, I would suggest you could actually put it in a whole-grain wrap rather than a cracker.

Warm Up These Pretzel Twists Before Packing

Golden-brown pretzel twists arranged in a lunchbox compartment beside a small dipping sauce cup.

Warm Up These Pretzel Twists Before Packing

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings

Ingredients
  

Method
 

  1. Toss pretzels with butter and garlic powder.
  2. Spread on a baking sheet.
  3. Warm at 300°F for 5 minutes; cool completely before packing.

These come out on busy school mornings when my boys need something crunchy beside their sandwich. They hold up well in a lunchbox for hours, and I like pairing them with cheese or a small cup of mustard on the side.

By The Numbers

A mini muffin pan holds 24 muffins in one batch, and in my house that’s about a week and a half of lunches for two boys. I bake these on Sunday afternoons while dinner is in the oven and freeze half before Monday can catch me off guard.

13) Mini Banana Muffins

Mini banana muffins arranged beside an open lunchbox with banana pieces nearby.

13) Mini Banana Muffins

Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 24 servings

Ingredients
  

  • 2 ripe bananas mashed
  • 1 egg
  • 1/3 cup melted butter
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Method
 

  1. Heat oven to 350°F; grease a mini muffin pan.
  2. Mix bananas, egg, butter, brown sugar, and vanilla.
  3. Stir in flour, baking soda, cinnamon, and salt until just combined.
  4. Fill cups about three-quarters full.
  5. Bake 12 to 14 minutes until tops spring back lightly.
  6. Cool completely before packing.

Okay, this is a controversial one. Serving banana muffins and a lunchbox at lunchtime, it's almost said that there's a healthy thing to eat cake. I did say they are healthy, but do your children know that they're healthy?

But there's a nice, simple recipe that does contain sugar and butter and flour, as well as your mashed banana. You could also look at maybe making beetroot muffins, courgette muffins, or carrot muffins for some variety, but keep them on the small side.

Ants on a Log Never Go Out of Style

Celery sticks filled with peanut butter and topped with raisins in a lunchbox.

Ants on a Log Never Go Out of Style

Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings

Ingredients
  

Method
 

  1. Rinse celery; cut into 3-inch pieces.
  2. Spread peanut butter into each piece.
  3. Press raisins on top; pack in lunchbox.

I'm loving this recipe; it looks fantastic. Interesting, kids will love eating it and talking about it. Get them to help make it as well.

The celery, and that's a hard one; not all kids like celery, and I've found that if you actually peel the celery, it takes some of that stringy bit off the outside, which you could try.

Your peanut butter and raisins, you could go for. You can maybe go for cream cheese or hummus and then decorate the top. So there are quite a few ideas we could actually expand on.

15) Peanut Butter Celery Boats

Celery sticks filled with peanut butter arranged in a colorful lunchbox.

15) Peanut Butter Celery Boats

Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings

Ingredients
  

Method
 

  1. Trim celery; cut into 3-inch pieces.
  2. Fill centers with peanut butter.
  3. Press raisins on top; pack with an ice pack.

I like the peanut butter celery boats here. Again, you've got a nice crunchy salad. Like I said about the previous recipe, if you peel your salad, it takes away some of the stringiness.

You could change the peanut butter, and you can put hummus in it, or you could even put some chopped-up leftover chicken with some mayo in it, nice protein again.

You can swap in other things, maybe olives, not necessarily peanuts, some crunchy bacon on top. If it was chicken, again, you could also change the celery, and maybe do it on top of carrots, more like carrot sandwiches, or cucumber; scoop out the center of the cucumber and do a similar idea, like the boats. And yeah, you can have a variety of fillings going into them.

Editor’s Note: I put hard-boiled eggs last on this list, but they’re honestly the one I lean on hardest during a heavy baseball week. Boiling a dozen on Sunday night while I’m half listening to the sermon notes app means five mornings of one less thing to think about.

16) Hard-Boiled Egg Halves

Halved hard-boiled eggs arranged in a lunchbox with fresh vegetables.

16) Hard-Boiled Egg Halves

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings

Ingredients
  

Method
 

  1. Cover eggs with cool water in a saucepan.
  2. Bring to a boil; cover and turn off heat.
  3. Rest 10 minutes.
  4. Transfer to ice water 5 minutes; peel and halve.
  5. Pack cold with an ice pack.

It's a simple recipe really clear, and I like the fact that it says packed with an ice pack to keep the eggs fresh and not smelling too bad. Those are eggs. Hard-boiled eggs, when you heat them up, can smell pretty nasty, so you might want to pack something.

Yogurt, but super healthy, lots of protein, easy to prepare. Yeah, some crackers as well for a crunch.

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