3 Healthy Lunch Ideas for School | Rocky Mountain Health Plans Blog



Quick and Easy Lunches Your Kids Will Devour


Back-to-school season is officially here, which means you need some quick and healthy lunch ideas your picky eaters will devour, like these 3 healthy, quick, and oh-so-tasty recipes.


Tuna Pita Pockets



  • 2 whole wheat pita pockets, cut in half
  • 2 5 ounce cans solid white albacore tuna in water
  • Juice of 1 lemon
  • 1 cup coleslaw mix
  • 4 red grapes, sliced
  • ¼ cup light mayonnaise
  • ¼ cup plain Greek yogurt
  • 2 teaspoons yellow mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ¼teaspoon celery seed
  • 4 lettuce leaves



Grill the pita pockets on 1 side (or skip this step if a grill isn’t readily available.) Next, grab a mixing bowl and add the tuna, lemon juice, coleslaw mix, grapes, mayonnaise, yogurt, mustard, salt, pepper and celery seed. Mix well until everything is combined.

Carefully open the pita halves. Add a slice of lettuce and 2-3 Tablespoons of the tuna mix to each pita half.


Whole Wheat Caprese Salad



  • 8 ounces whole wheat pasta
  • 1 Tablespoon olive oil
  • 4 cups cherry tomatoes, halved
  • 3 garlic cloves, minced
  • Salt and pepper
  • 3 Tablespoons balsamic vinegar
  • 4 cups spinach
  • ¼ cup basil, chopped
  • 4 ounces fresh mozzarella, chopped



Cook the pasta until al dente, drain, and keep ½ cup pasta cooking liquid for later. Heat the olive oil over medium heat using the same pot, add the tomatoes, and season with salt and pepper. Cook for 4-6 minutes until tomatoes begin to soften, stirring often. Add the garlic then cook until fragrant, approximately 2 minutes. Add the balsamic vinegar and spinach, then cook for approximately 1 minute until the spinach wilts.

To finish this healthy lunch, add the pasta back to your pot and stir to combine, using the pasta water if the pasta seems dry. Turn off the heat and stir in the cheese and basil. Drizzle with extra balsamic vinegar;  add salt and pepper to taste.


PB&J Surprise Energy Bites



  • 3/4 cup old fashioned oats
  • ⅓ cup chopped almonds
  • 1 Tablespoon ground flaxseed (optional)
  • ⅓ cup roughly chopped pitted dates
  • 3 Tablespoons hemp seeds (optional)
  • ½ cup nut butter
  • 1 Tablespoon honey
  • 3 Tablespoons low sugar fruit preserves


On a small plate, spread fruit preserves in a thick layer. Cover with cling wrap or reusable beeswax wrap and freeze for at least 2 hours.

Add almonds and dates to a food processor and pulse until the dates are finely chopped. Add flaxseed, hemp seeds, nut butter, and honey, then pulse again until mixture is smooth. Add oats and pulse again until well-combined and smooth, stopping to scrape the sides as needed.

Using a cookie scoop, scoop the oat mixture up and then use your thumb to make a deep indentation. Fill with ½  teaspoon of frozen fruit preserves. Press the edges of the oat mixture over the jelly and release it from the scoop. Gently roll the ball into a smooth circle. Store in an airtight container refrigerated for one week or frozen for three months.