Creative lunch box: 4+1 tips for a fun and healthy start to school

In recent years, more and more parents have discovered that snack time can be colorful and creative. On social media, there’s a real contest for the prettiest and most inventive lunchboxes. The good news is, you don’t have to spend hours in the kitchen to brighten up school snacks. With a few small tricks, you can easily become a master of the “bento box” – the Japanese-style lunch/snack box built on the idea of combining several small bites. If you need inspiration, you’ll also find simple and healthy recipes at the end of this article.

1. What makes a good sandwich?

A sandwich is one of the most practical basics for a lunchbox, but it doesn’t always have to look the same. Many of us think of the classic bun with cold cuts and peppers. By varying the bread types (whole grain, seeded, rye, baguette, tortilla) you can instantly create new flavors, and you can also experiment with fillings: besides the classics, try homemade vegetable spreads with healthy fatty acids, spiced chicken breast, grilled veggies, or even fruity combinations.

2. Shapes that brighten the day

Any traditional snack can be turned into a fun treat. With a simple sandwich or cookie cutter, you can make hearts, stars, or even animal shapes in seconds. No need to be a chef – the key is playfulness. The same trick works with cheese slices, vegetables, and fruits. If a sandwich gets a smiling face made from cucumber and tomato, or next to cheese stars you add carrot moons, kids will eat the veggies almost without noticing. You can also get cheerful, colorful accessories like fruit skewers with fun figures or patterned sandwich picks to make lunch even more appealing.

3. Sneak in healthy alternatives

A lunchbox is a great opportunity to sneak healthier ingredients into kids’ diets. Favorite foods can be enriched with finely chopped veggies – like grated carrot or zucchini in spreads – while instead of traditional cold cuts you can use lean meats, eggs, or legume-based pâtés. Fresh fruit cut into small pieces and arranged in fun shapes is eaten much more eagerly, while crunchy nuts or wholegrain crackers work as healthy snacks. A little combo of tomato, cheese, and basil in a container can also be a great kid-friendly option.

4. Small portions, big variety

One of the biggest advantages of the “bento box” style is that it fits several small bites, offering a different taste with each one. Next to the main sandwich, add a handful of berries, some crunchy veggie sticks, a small cup of yogurt, or a few almonds or peanuts. Variety not only keeps kids engaged but also helps them eat more balanced, as they get several types of nutrients and vitamins at once. And if they’re not in the mood, they don’t have to go for the main sandwich right away.

+1. Start small with creativity

You don’t need to create masterpieces right away – the secret is to introduce creative elements gradually. At first, colorful silicone cups to separate foods or letting your child choose a fun box may be enough. As you get more confident, you can add more complex shapes, veggie skewers, and cute accessories. Involve the kids, too: if they can decide what toppings go into their sandwich or what shape the bread should take, they’ll be much more excited to eat it. On weekends, you can make test lunchboxes together, where everyone tries their own ideas. This not only builds kids’ creativity but also creates a fun shared experience that makes weekdays easier.

With a little imagination, everyday snack time can easily become the best part of the school day. The following healthy snack recipes offer simple yet guaranteed kid-friendly ideas.

Recipes

Red Lentil Sandwich Spread

Ingredients (for 12 servings)

1/3 cup Rama Crema plant-based whipping cream 31% 200 ml
70 g red lentils
20 g ginger
2 tsp tomato paste
5-6 tbsp coconut milk
1.5 tsp salt
2 tsp unrefined cane sugar

Preparation

Boil 700 ml water with 1 tsp salt and cane sugar, cook the lentils for 5–7 minutes.
Let stand for 1–2 minutes, then drain.
Set aside 1/3 of the lentils. To the rest, add sliced ginger, tomato paste, a pinch of salt, 1 tsp cane sugar, and coconut milk. Blend until smooth, then let cool for 5–7 minutes.
Mix in 1/3 of the 200 ml Rama Crema, then add the cooked lentils. Chill for 25–30 minutes before serving.

Zucchini Banana Muffins

Ingredients (for 4 servings)

125 g Rama lactose-free baking margarine
150 g spelt flour
100 g brown sugar
25 g cocoa powder (20–22%)
1/2 tsp salt
1/2 tsp baking soda
1 pack baking powder
1 tsp cinnamon (ground)
2 small ripe bananas
150 g zucchini
100 ml plant-based milk
1 tsp vanilla extract
50 g roughly chopped walnuts

Preparation

Preheat oven to 180 °C. If not using silicone muffin trays, line with paper cases.
Sift the flour into a bowl and mix with sugar, salt, baking soda, baking powder, and cinnamon.
Grate the zucchini and squeeze out as much liquid as possible.
Mash bananas with a fork, then add melted margarine, room-temperature plant milk, vanilla extract, and grated zucchini. Mix well.
Fold in the flour mixture, then add chopped walnuts. Divide the batter into muffin cups, filling up to max 3/4. Sprinkle with remaining walnuts.
Bake for about 20 minutes. Let cool in the tray.

Chocolate Ginger Cookies

Ingredients (for 16 servings)

190 g all-purpose flour
30 g cocoa powder
200 g brown sugar
1.5 tsp baking powder
0.5 tsp baking soda
110 g Rama butter alternative
3 tbsp plain yogurt (can be plant-based)
0.5 tsp vanilla extract
0.5 tsp cinnamon
1.5 tsp ground ginger

Preparation

Preheat oven to 160 °C with fan.
Sift together flour, cocoa powder, baking powder, baking soda, ginger, and cinnamon.
In another bowl, cream Rama butter alternative with brown sugar, then add 3 tbsp yogurt and a bit of vanilla extract.
Mix with the dry ingredients.
Use a small ice cream scoop to form dough balls. Roll each ball in powdered sugar.
Place on a baking sheet lined with parchment, 2 cm apart, and let rest for 5 minutes.
Bake for 12–15 minutes and cool on the tray. Don’t worry if cookies seem soft – they will harden as they cool.