Gluten-Free Lunchbox Week — Full Blog Recipe Plan

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School mornings can be hectic, but this Gluten-Free Lunchbox Week makes packing healthy lunches easy, fun, and stress-free. Each day has a balanced mix of protein, veggies, fruit, and gluten-free carbs — perfect for kids (and adults!) who need nutritious, energizing meals.

Monday – Turkey & Veggie Roll-Ups

Ingredients:

  • 3 gluten-free tortillas
  • 6 slices turkey breast
  • ½ cup shredded lettuce
  • ½ cup shredded carrots
  • 2 tbsp cream cheese (gluten-free)

Step-by-Step Instructions:

  1. Spread cream cheese evenly over tortillas.
  2. Layer turkey, lettuce, and carrots.
  3. Roll tightly and slice into pinwheels.

Storage & Reheating: Best eaten fresh, but can be stored in airtight container in fridge for up to 24 hours.
Nutrition (per serving): 260 calories | 15g protein | 18g carbs | 10g fat

Tuesday – Chicken & Rice Bento

Ingredients:

  • 1 cup cooked white rice (gluten-free)
  • ½ cup grilled chicken breast, sliced
  • ¼ cup steamed broccoli
  • ¼ cup shredded cheddar cheese
  • 1 tbsp gluten-free soy sauce

Instructions:

  1. Pack rice in one compartment, chicken and broccoli in another.
  2. Sprinkle cheese over rice and drizzle with soy sauce.

Storage: Store in fridge, reheat rice/chicken before packing if desired.
Nutrition: 320 calories | 25g protein | 35g carbs | 8g fat

Wednesday – Veggie & Hummus Snack Box

Ingredients:

  • ½ cup baby carrots
  • ½ cup cucumber slices
  • ½ cup cherry tomatoes
  • ¼ cup hummus (gluten-free)
  • 5 gluten-free crackers

Instructions:

  1. Portion veggies into a section of the lunchbox.
  2. Add hummus in a small container.
  3. Include crackers in a separate compartment to keep them crunchy.

Storage: Store in fridge; keep crackers separate until serving.
Nutrition: 210 calories | 6g protein | 28g carbs | 9g fat

Thursday – Tuna Salad Wraps

Ingredients:

  • 1 gluten-free tortilla
  • ½ cup canned tuna (in water), drained
  • 2 tbsp mayonnaise (gluten-free)
  • ¼ cup lettuce, shredded
  • 1 slice tomato

Instructions:

  1. Mix tuna and mayo.
  2. Spread onto tortilla, add lettuce and tomato.
  3. Roll and slice in half.

Storage: Wrap in foil; store in fridge for up to 1 day.
Nutrition: 280 calories | 20g protein | 20g carbs | 12g fat

Friday – Egg & Cheese Muffins

Ingredients:

  • 3 large eggs
  • ¼ cup shredded cheddar cheese
  • ¼ cup diced bell peppers
  • Salt & pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Whisk eggs, add cheese and peppers.
  3. Pour into greased muffin tin and bake 15 minutes.

Storage: Refrigerate in airtight container for 3 days; reheat in microwave.
Nutrition: 160 calories | 12g protein | 2g carbs | 10g fat

Saturday – Pasta Salad with Chicken

Ingredients:

  • 1 cup cooked gluten-free pasta
  • ½ cup grilled chicken cubes
  • ¼ cup cherry tomatoes, halved
  • 2 tbsp Italian dressing (gluten-free)

Instructions:

  1. Mix pasta, chicken, and tomatoes.
  2. Toss with Italian dressing.

Storage: Refrigerate in sealed container; serve chilled.
Nutrition: 330 calories | 22g protein | 42g carbs | 8g fat

Sunday – Apple & Peanut Butter Sandwiches

Ingredients:

  • 1 apple, cored and sliced into rings
  • 2 tbsp peanut butter (or sunflower seed butter for nut-free)
  • 1 tbsp raisins

Instructions:

  1. Spread peanut butter between apple slices.
  2. Sprinkle raisins and press slices together.

Storage: Best eaten same day to prevent browning.
Nutrition: 220 calories | 6g protein | 28g carbs | 10g fat

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