Packing a school lunch can settle into a rut: the same cheese and ham sandwich, the same piece of fruit, the same unopened snack. Rachel, a parent looking for fresh lunchbox inspiration, is far from alone. Claudine Boulstridge, who has packed lunchboxes for her three children for 15 years, has reduced the morning routine to a simple formula and a few dependable ingredients.
“Having a simple formula and a few go-to ingredients means I don’t have to reinvent the wheel every morning,” says Boulstridge, author of Family and the Healthy Family Food Substack. She also relies on a bento-style box. “It keeps everything neatly separated, fresh and visually appealing for hours, without the hassle of small containers,” she says. “So, even when I’m short on time, I can quickly fill the compartments with a variety of wholesome ingredients: crisp vegetables, juicy fruit, a chunk of cheese, a handful of nuts, a few slices of ham or salami … Lunch is sorted.”
A four-part formula
Boulstridge’s basic structure is fruit, vegetables, protein and a homemade snack. Fruit might be halved kiwi, orange slices or pomegranate. Vegetables could include cucumber, carrot, cooked sweet potato or radish. For protein, she turns to a soft-boiled egg, cheese, cooked chicken slices or drumsticks, hummus or fish cakes. The snack might be roasted coconut flakes with cinnamon, seeds toasted with unsalted butter and spices, or dried seaweed squares.
Visual variety matters as much as nutrition. Boulstridge suggests shaped cookies, colorful food picks and silicone molds to make the food fun. Vegetables can be cut into batons or other shapes. “Even familiar food will feel fresh and exciting,” she says.
More substantial options
Those elements can be turned into a larger meal, but packed lunches need food that can sit comfortably for a few hours. Boulstridge recommends a roast carrot dip, sweet potato parcels or layered, multicolored salad jars. A batch of cheese and tomato muffins, crustless quiches or sausage rolls can also be made ahead; they work for an adult’s lunch, too.
Dinner can supply the next day’s lunch. Paul Ainsworth, founder of The Ainsworth Collection and the newly opened St Enodoc in Cornwall, says leftovers are useful for changing up sandwich fillings. “Don’t be afraid to use leftovers to mix up your sandwich fillings,” he says. “Roast chicken, pasta, frittata or sausages are all great additions.”
Small changes, familiar food
Aji Akokomi of the London restaurants Akoko and Akara takes a similar approach, starting with food children already like. “The easiest way to keep things interesting is to start with foods that children already enjoy and change one small thing,” he says. Spices can supply that change without making the food unfamiliar. “A little curry powder, dried thyme and white or black pepper can make something as simple as chicken or chickpeas taste completely different, while keeping it familiar and approachable,” Akokomi says.
Akokomi suggests tossing cooked chicken in a little jollof spice and putting it in a soft wrap with lettuce and plain yogurt. Serve it with roast chickpeas, buttery sweet corn and slices of apple or pear. The result is simple and colorful, with a range of flavors and textures.
Plan for the afternoon slump
When sliced fruit is not enough to carry children through the afternoon, Boulstridge batch-bakes “grab-and-go” banana bread cupcakes or apple muffins with whipped cinnamon icing on the weekend. Ainsworth also recommends bringing children into the preparation. “If they’ve had a hand in it, they’re much more likely to eat it,” he says.
The broader lesson is that a packed lunch does not need to be elaborate to feel new. A compartmented box, a repeatable formula and one small change can make the morning assembly faster and the meal more appealing.