Hey guys!! Here is my first back to school video!! Healthy lunch and snack ideas for after school!! All of these ideas are vegetarian and vegan friendly!

Make sure to send me a picture if you try out and of these lunch ideas or snacks, because I’d love to see your recreations!!


♡ R E C I P E S ♡

Tabouli Salad

• 2 cups water
• Big pinch of salt
• 1 cup bulgur wheat (you can get this in the bulk section of any grocery store)
• 1/3 cup chopped mint
• 1 cup chopped parsley
• 1 cucumber, cut into small pieces
• 2 medium tomatoes, cut into small pieces (seeds removed)
• 1/4 cup finely diced red onion
• 1/2 cup crumbled feta (optional)
• 3 green onions, thinly sliced (optional)

*Side note: To make the bulgur, boil the water with the salt, after it comes to a boil, turn the heat off, and add in your wheat. Cover it and leave it for 45 minutes. After that it should have absorbed all the water, but if it hasn’t, drain off any excess. 🙂


• 1/2 cup fresh lemon juice
• 1/3 cup olive oil
• 2 tsp of salt

* Only use as much dressing as you need. I used 3/4 of this amount

Caprese Panini

• 2 slices healthy bread option (I used Silver Hills Little Big Bread which is made with sprouted grains)
• Pesto
• Mozzarella cheese (use a dairy-free mozzarella like Daiya for vegan option)
• Sundried tomatoes
• Spinach

Taco Salad

• 1 pack vegetarian original ground round (my favorite is from Yves)
• Taco seasoning (I used about 3/4 of my pack)
• Water (according to the directions on the pack)
• Black beans (drained and rinsed)
• Lettuce of choice (I used iceberg for crunch)
• Grape tomatoes, halved
• Green onions, sliced
• Red onions, diced
• Shredded cheese (optional)
• Cubed avocado


*Side note, this dressing is a must – it is SO good and makes the salad taste amazing!

• Juice of one lime
• 1.5 tsp olive oil
• 1 tsp honey (or sugar for vegan option)
• Pinch of salt
• Black pepper
• 1 small clove of pressed garlic (about 1/4 tsp, don’t add too much or it’ll overpower the dressing)
• 1/4 tsp cumin

Chocolate Pecan Fruit Kabobs

• Fruit of choice (I used strawberries and pineapple chunks)
• Melting wafers (Use dark chocolate for vegan option)
• Pecan pieces

*Side note: Melt chocolate at half power for 1 minute, and then again at half power (level 5) for 30 second increments until melted, to prevent burning the chocolate.

**Side note 2: To make sure the fruit is dry before dipping it into the chocolate, or it won’t stick to the fruit. 🙂

Avocado Bruschetta

• 1/2 avocado, mashed
• Pinch of salt
• 1/2 tsp of extra virgin olive oil (this is optional, I just like the flavor of it)
• 1 clove of fresh garlic, cut in half (don’t skip this step)
• Fresh basil, sliced
• 1 slice of healthy bread option, toasted
• Grape tomatoes, halved
• Grated parmesan cheese (optional)

*Side note: Rub the garlic over the toast while it’s still warm. This step is super important, because the garlic makes this bruschetta taste amazing!! Also, I definitely would not skip out on the fresh basil! 🙂

Crunchy Chickpeas

• 1 can of beans of your choice, drained, rinsed well and dried with paper towel (I used garbanzo beans/chickpeas, but this works with any kind of beans, and also shelled edamame)
• Drizzle of olive oil (about 1.5 tsp)
• Seasoning of choice (I used Club House vegetable seasoning, which is super yummy! You could also use plain salt, add garlic powder, or anything else you’d like!)

Roast the beans, dry without anything on them, on a baking sheet in a preheated oven at 300 degrees Fahrenheit for 40 minutes, shaking them every 10 minutes. Then up the temperature to 375 for about 20-25 minutes and shake them every 5 minutes (to make sure they don’t burn) until they’re golden brown. Take them out of the oven and drizzle with a small amount of olive oil to help the seasoning(s) stick, and stir.


Leave a Reply

Your email address will not be published. Required fields are marked *