Healthy School Lunches

The upcoming school year is fast approaching, and it’s always difficult to make your child’s lunch enjoyable for them yet still healthy. The task is daunting, but it may be much more painless with these fun recipes!

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Chicken Avocado Roll Ups

Image result for chicken avacado roll ups

Courtesy of Delish


  • avocados, cubed                                                                            
  • Juice of 1 lime
  • 2 c. Shredded chicken
  • bell peppers, seeds and cores removed, chopped
  • 1/2 small red onion, chopped
  • 1/2 c. Shredded Monterey Jack
  • 1/2 c. shredded Cheddar
  • 2 tbsp. sour cream
  • 2 tbsp. finely chopped chives
  • large flour tortillas

  1. In a medium bowl, combine avocado and lime juice and mash until only small chunks of avocado remain. Add chicken, bell pepper, red onion, Monterey Jack, cheddar, sour cream and chives and stir until evenly combined.
  2. Spread a thin layer of the chicken avocado mixture onto a large tortilla, leaving a small border around the edges. Roll the tortilla up tightly, then cut off the edges and slice into 1” rolls. Repeat with remaining ingredients.
  3. Serve cold or at room temperature.

Chicken Caesar Lettuce Wraps

Image result for chicken caesar salad lettuce wraps

Courtesy of Delish


For Chicken
  • boneless skinless chicken breasts
  • 1/2 c. Caesar dressing, plus more for garnish
  • 3 tbsp. olive oil, divided
  • Juice of 1 lemon, divided
  • Kosher salt
  • Freshly ground black pepper
For Lettuce Wraps
  • leaves romaine or butterhead lettuce, for cups
  • 1/2 c. quartered cherry tomatoes
  • strips bacon, cooked and crumbled
  • 1/4 c. freshly grated Parmesan, for garnish

  1. In a medium bowl, toss chicken with dressing, 2 tablespoons olive oil, and half of lemon juice. Season generously with salt and pepper, cover with plastic wrap, and let marinate in fridge for at least 30 minutes.
  2. In a large skillet over medium heat, heat remaining oil. Add chicken breasts to skillet and cook until golden and no longer pink, 8 minutes per side. Remove from heat, let rest 5 minutes, then cut into bite sized pieces. 
  3. Assemble lettuce wraps: Fill each lettuce cup with chicken pieces, tomatoes, and bacon. Top with a squeeze of lemon, more dressing, Parmesan, and a couple extra cranks of black pepper.

No-Bread Italian Subs

Image result for no bread italian subs

Courtesy of Delish


  • 1/2 c. mayonnaise
  • 2 tbsp. red wine vinegar
  • 1 tbsp. extra-virgin olive oil
  • small garlic clove, grated
  • 1 tsp. Italian seasoning
  • slices ham
  • 12 slices salami
  • 12 slices pepperoni
  • slices provolone
  • 1 c. shredded romaine
  • 1/2 c. roasted red peppers

  1. Make creamy Italian dressing: In a small bowl, whisk together mayo, vinegar, oil, garlic, and Italian seasoning until emulsified.
  2. Assemble sandwiches: Layer a slice of ham, two pieces salami, two pieces pepperoni, and a slice of provolone.
  3. Add a handful of lettuce and a few roasted red peppers in the middle. Drizzle with creamy Italian dressing, then roll up and serve. Repeat with remaining ingredients until you have 6 roll-ups.

Turkey Club Roll Ups

Image result for turkey club roll ups

Courtesy of Delish


  • slices deli turkey
  • 2 tsp. mayo
  • slices cheddar, halved or quartered
  • 1/2 c. shredded or chopped lettuce
  • 1/2 tomato, sliced
  • 1/4 red onion, thinly sliced
  • 1/2 avocado, sliced
  • slices cooked bacon
  • kosher salt
  • Freshly ground black pepper

  1. On a clean work surface, place two slices deli turkey and spread a thin layer of mayo on top. Top with 1 slice cheddar, half of the lettuce, tomato, red onion and avocado, and 2 slices bacon. Season generously with salt and pepper.
  2. Roll up and secure with toothpick, then repeat with remaining ingredients.

BLT Sushi 

Image result for blt sushi

Courtesy of Delish


  • 10 slices bacon
  • 2 tbsp. mayo
  • 1 c. chopped tomatoes
  • 1 c. shredded romaine
  • kosher salt
  • Freshly ground black pepper

  1. Preheat oven to 400º. On a large baking sheet with a wire rack placed on top, line 5 slices bacon side by side. Lift one end of every other bacon slice and place another bacon slice on top of the lifted pieces. Lay the slices back down. Next, lift opposite bacon slices back and place a bacon slice on top. Lay the slices back down. Repeat the weaving process until you have a bacon weave of 5 strips by 5 strips.
  2. Bake until cooked but still pliable, 20 minutes.
  3. Pat bacon weave with paper towels to drain fat and transfer to a piece of saran wrap (helps for rolling!).
  4. Spread a thin layer of mayo on top of bacon weave, then top with tomatoes (keep them on the bottom 1/3 for easier rolling) and romaine. Season with salt and pepper.
  5. Starting from the bottom, tightly roll, then slice.

Banana Dog Bites

Image result for banana dog bites

Courtesy of Weelicious


  • 2 Bananas, peeled
  • 1/4 Cup peanut butter, divided (you could also use almond or sunflower butter)
  • 2 Tortillas


1. Place one tortilla on a flat surface and spread 2 tbsp of peanut butter on the tortilla to evenly coat.

2. Place one banana near the edge of the tortilla and roll it up.

3. Slice into 1/2 inch rounds and serve.

 Chocolate Dipped Walnuts with Sea Salt

Image result for chocolate dipped walnuts w sea salt

Courtesy of I Run On Nutrition


  • 2 cups roasted, unsalted almonds
  • 1 cup dried red tart cherries
  • 12 oz bag dark chocolate chips (I used the 63% cacao extra dark Guittard brand)
  • 1 tbsp coconut oil
  • sea salt for sprinkling


  1. In a large bowl stir together almonds and dried cherries.
  2. In a microwave-safe bowl, melt chocolate with coconut oil on 50% power until smooth, stirring every 30 seconds.
  3. Pour melted chocolate over fruit and nut mixture until coated.
  4. Spoon mounds of mixture onto wax paper.
  5. Sprinkle each cluster with sea salt.

Dark Chocolate Peanut Butter Banana Bites

Image result for dark chocolate peanut butter banana bites

Courtesy of Buzzfeed


  • 3 large bananas
  • ½ cup all-natural peanut butter
  • ½ cup melted dark chocolate
  • 1 tablespoon coconut oil


  1. Place wax paper on a large baking sheet.
  2. Slice bananas into ½-inch thick rounds.
  3. Spread peanut butter on a slice of banana, then top with another slice.
  4. Lay the bites on the prepared baking sheet and freeze until solid, for about an hour.
  5. In a small bowl, melt dark chocolate with coconut oil until smooth.
  6. Remove frozen banana bites from the freezer. Dip the bites into the melted chocolate, place back on the wax paper and freeze for an additional hour.
Isabella Patrick

Isabella Patrick

Isabella Patrick is a lifestyle blogger for Vero Vine, gathering information about what's popular and trendy and putting it into a blog to help make life more stylish and fun! She is a senior at Vero Beach High School and loves to hang out with her friends and family, as well as going to one of the many Vero beaches.
Isabella Patrick

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