Meal Ideas

Easy Lunchbox Bars

Easy Lunchbox Bars

Baking your own treats is a foolproof way to eliminate preservatives, extra additives, and refined sugar from your kid’s lunchboxes, while sneaking in a little extra nutrition. 

Using our Baking Tray Set, you can bake goods that fit perfectly into the compartments of the Rover, Launch, and Shuttle. Here’s four recipes that are simple and quick to make:

Corn Dog Mini Muffins

A favorite summer fair treat, baked, not fried! 

Makes 10



1 cup all-purpose flour

1 cup yellow cornmeal

½ tsp baking soda

¼ tsp salt

1 cup buttermilk

½ cup  unsalted butter, melted

⅓ cup cane sugar

2 large eggs

6 beef franks, cut in half 



1.Preheat oven to 375°

2. In a large bowl, combine flour, cornmeal, baking soda and salt.

3. In a separate bowl, whisk together buttermilk, butter, sugar and eggs.

4. Pour wet ingredients into dry ingredients and stir using a rubber spatula just until moist.

5. Spoon batter into each tray section and place a half hot dog piece into the center.

6. Bake for 12-15 minutes, or until golden.

7. Let cool. 


*Store in the refrigerator for 3-4 days, or freeze for up to 2 months. 

Strawberry Shortcakes

Just lightly sweetened to highlight the juicy flavor of  fresh strawberries

Makes 10



1 ¾ cups flour 

⅓ cup oats 

1 tsp baking powder 

½ tsp baking soda

½ tsp salt

⅓ cup canola oil 

⅓ cup maple syrup

2 eggs 

1 cup plain Greek yogurt

2 tsp vanilla extract 

2 cups hulled and diced strawberries



1. Preheat the oven to 400°

2. In a bowl, combine the flour, oats, baking powder, baking soda and salt. Stir.

3. In a separate bowl, whisk together the oil, maple syrup and eggs. Add the yogurt and vanilla and mix.

4. Pour the dry ingredients into the wet and mix until combined.

5. Gently fold the strawberries into the batter

6. Fill each tray section with batter

7. Bake for 19 to 22 minutes, until golden.

8. Let cool. 


*Store in an airtight container for 3-4 days, or freeze for up to 2 months. 


Cheesy Tuna Cakes 

A healthy option for tuna lovers 

 Makes 12



1 1/2 cup cooked rice 

1 can  (5oz) tuna, drained 

½ cup chopped spinach (frozen and defrosted)

1 1/2 cup shredded cheese 

¼ cup parmesan cheese 

¼ cup bread crumbs + 1 Tbsp for sprinkling on top

1 celery stalk, finely diced

3 eggs, beaten

¼ cup milk

1 Tbs. onion flakes

½ tsp salt

½ tsp pepper



1. Preheat oven to 375°.

2. In a bowl, combine all ingredients and mix until combined.

3. Sprinkle remaining 1 Tablespoon of breadcrumbs on top of each cake.

4. Spoon into each section of baking tray and bake for 20-25 minutes, until lightly golden brown on the top

5. Let cool. 


 *Store in the refrigerator for 3-4 days, or freeze for up to 2 months.


Gluten Free Cherry Brownies

A chewy, but not too sweet, dose of chocolate with a nice cherry surprise

Makes 6



¾ cup almond flour

1 cup agave

2 eggs

5 Tbsp cocoa powder

¼ cup melted coconut oil

1 tsp vanilla extract

1 cup cherries, seeded and halved



1. Preheat oven to 350°.

2. Combine all ingredients in one bowl.

3. Spoon batter into tray sections, about ¾ to the top. Spread batter to fill entire compartment evenly.

4. Bake about 25 minutes, until edges of brownies begin to pull from sides.

5. Let cool.


 *Store in the refrigerator for 3-4 days. 

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