Packing lunch for a picky eater can feel like a daily challenge, especially when sandwiches are off the menu. If you're wondering how to get a fussy eater to try new food, don't worry—there are plenty of fun and tasty alternatives that will have your little one excited to open their lunchbox! From bite-sized snacks to colourful, hands-on meals, these six creative ideas are here to shake up lunchtime and make sure everyone’s happy—without a sandwich in sight. Let's dig into some delicious inspiration!

6 Exciting Non Sandwich Lunch Ideas For Picky Eaters

Tired of the same old sandwiches? Check out these 6 fun and tasty lunch ideas that will have even the pickiest eaters look forward to lunchtime!

Cauliflower Margherita Pizzas

Making pizza bases with cauliflower is a surprisingly tasty way to sneak in extra veggies. Once you've got the hang of the cauliflower base, you can top it with endless combinations of vegetables, herbs, and spices for a fun and nutritious twist on a classic! 

Type: Vegetarian, Gluten Free

Serves 4 

Prep Time: 10 minutes

Cooking Time: 30-40 minutes

Ingredients

1. 1 medium cauliflower, leaves removed, roughly chopped
2. ¾ cup almond meal
3. 3 eggs
4. Pinch of salt and pepper
5. 4 tablespoons tomato paste
6. 2 large tomatoes, diced (or could use 2 punnets of cherry tomatoes, sliced in half)
7. ¾ cup baby Bocconcini, sliced
8. Handful basil leaves, plus extra to serve

Recipe

1. Preheat the oven to 200°C. Line 2 baking trays with baking paper. To make the cauliflower pizza bases use a food processor and, working in batches, process the cauliflower florets into crumbs. 
2. Pour the cauliflower crumbs into a mixing bowl and add the almond meal, eggs, garlic powder and a pinch of salt and pepper. Mix well to combine, and until the mixture resembles a dough. 
3. Spread the dough onto the 2 baking trays, shaping it into 4 rough circle shapes that are the width of the baking tray. Make sure the thickness is even. Place the pizza bases into the oven and bake for 20-30 minutes until golden and crispy around the edges. 
4. Once the bases are cooked remove from the oven and allow to cool slightly. Loosen bases from the baking paper then spread the tomato paste over the bases. Top with the remaining ingredients and return to the oven for a further 5-10 minutes until the cheese is melted. Top with remaining basil leaves and serve. Enjoy! 

Savoury Zucchini Muffins

Muffins make the perfect go-to snack when hunger hits! They're simple to make and can be frozen for weeks. These savoury muffins are light, fluffy, and packed with flavour. Feel free to switch up the zucchini and ricotta for other delicious fillings like tomato and basil, corn and sun-dried tomatoes, or zucchini and feta. 

Type: Vegetarian, Snacks

Makes 12 muffins

Prep Time: 5 minutes 

Cooking Time: 15-20 minutes

Ingredients

1. 1 egg
2. 150ml milk
3. 5 tablespoons olive oil
4. 1 ¼ cups wholemeal self-raising flour
5. ½ teaspoon baking powder
6. ½ teaspoon bicarbonate of soda
7. Sprinkle of fennel seeds
8. Sprinkle of cumin
9. Sprinkle of salt and pepper
10. 1 large zucchini, grated
11. ½ cup reduced fat ricotta cheese 

Recipe

1. 1. Preheat the oven to 180°C.
2. Add the egg, milk and olive oil to a jug and whisk well to combine. 
3. In a large mixing bowl add the self-raising flour, baking powder, bicarbonate of soda, fennel seeds, cumin, salt and pepper. Stir to combine. 
4. Add the whisked egg and milk mixture into the bowl with the dry ingredients. Add in the zucchini and ricotta cheese.
5. Stir all ingredients gently until just combined. Do not overmix, as this will lead to tough textured muffins. 
6. Pour the batter into a non-stick muffin tray. 
7. Place muffins into the oven and bake for 15-20 minutes, until slightly golden on top and firm to the touch. 
8. Allow muffins to cool slightly before removing from the tray. Enjoy!

If you're craving more muffin inspo, try baking some Hot Cross Bun Muffins! They’re a fun twist on a classic, and guaranteed to be a hit.

Banana Oat Cookies

This easy, four-ingredient recipe delivers delicious cookies in no time! They keep fresh in an airtight container for a few days or up to a week in the fridge. Swap the dark chocolate chips for chopped 85% dark chocolate, or add a bit of crunch with some chopped almonds or walnuts—your call! 

Type: Vegetarian, Contains Nuts, Snacks, Kid Friendly

Makes 15 cookies

Prep Time: 10 minutes

Cooking Time: 15 minutes 

Ingredients

1. 2 large overripe bananas
2. ½ cup natural 100% peanut butter
3. 1 cup rolled oats
4. ¼ cup dark chocolate chips 

Recipe

1. Preheat the oven to 180°C. Line 2 baking trays with baking paper. 
2. Add the bananas to a mixing bowl and use a fork to mash. 
3. Add in the peanut butter and oats and mix well to combine. Leave the mixture to sit for 5 minutes to allow it to thicken.
4. Scoop tablespoons of the mixture onto the prepared baking trays. Use a spoon to flatten and shape the mixture into a rough circle.
5. Sprinkle the chocolate chips on top of the cookies. 
6. Place the cookies into the oven and bake for 15 minutes, until set and slightly golden. 
7. Allow to cool on the baking trays, then enjoy!

Need a quick and tasty lunch fix? Make some Tahini Nut Bars! They’re super easy to make and can last for weeks in a sealed container—perfect for when you need a grab-and-go snack!

Grilled Summer Fruit

This recipe is perfect for those summer days when you’ve got loads of fruit on hand. Stone fruits are ideal, but feel free to toss in whatever you have, especially if it’s getting a little soft or bruised. Grilled fruit with yoghurt makes a delicious topping for overnight oats or porridge—add a sprinkle of roasted nuts for extra crunch!

Type: Vegetarian, Gluten Free, Snacks, Breakfast

Serves 2

Prep Time: 2 minutes

Cooking Time: 5 minutes

Ingredients

1. 2 large figs, halved
2. 1 large nectarine, halved and seed removed
3. 2 plums, halved and seed removed
4. ½ teaspoon honey
5. 2 tablespoons Greek yoghurt

Recipe

1. Preheat the grill on the top of your oven to high and line a baking tray with baking paper. 
2. Arrange fruit on the tray with the cut side facing up. Use a pastry brush to dip into the honey and thinly spread over the cut side of the fruit.
3. Place the tray into the oven under the grill. The fruit will take approximately 5-10 minutes to caramelise but keep an eye on it as it can burn quickly if left in too long.
4. Serve fruit warm with Greek yoghurt and enjoy!

Zucchini And Chickpea Fritters

Fritters don’t get the credit they deserve! They’re easy to make, perfect for batch cooking, and can be stored in the fridge or freezer for quick meals later on. These fritters are delicious on their own with a side salad or tucked into a wholemeal bun for a tasty veggie burger! 

Type: Vegetarian

Serves 4 (Makes 25 small or 12 large fritters)

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

1. 1x 400g tin chickpeas, drained and rinsed
2. 4 small zucchinis, grated & excess water squeezed out
3. 3 eggs
4. 150g feta cheese, crumbled
5. ¾ cup wholemeal flour
6. 1 teaspoon baking powder
7. ½ cup basil, chopped
8. ½ cup parsley, chopped
9. Salt and pepper
10. 1 tablespoon olive oil, for frying

Recipe

1. Add the chickpeas to a large mixing bowl and use a fork to mash the beans. Don’t worry about mashing until perfectly smooth as this is not possible due to the chickpea skins. 
2. Add in the zucchini, eggs, feta cheese, wholemeal flour, baking powder, basil, parsley and a sprinkle of salt and pepper. Mix well to combine all ingredients. 
3. Heat a large non-stick fry pan over medium to high heat with a small amount of the olive oil. Add heaped tablespoons of the mixture to the pan and flatten out. Cook for 3 minutes each side until golden and cooked through. Continue to cook fritters in batches, adding a small amount of olive oil to grease the pan each time, until all the fritter mixture has been used.
4. Serve with a side salad and enjoy!

Here’s another chickpea recipe to jazz up your meals: Chickpea Scramble! It’s a tasty way to boost the nutrition in your dishes and keep your kids’ health on point. Give it a go and watch everyone enjoy the goodness!

Mini Banana Pancakes

These mini pancake bites are perfect for breakfast or a snack for your little ones. They’re best enjoyed fresh and served right away, but you can make them even more fun with a side of fruit, honey, and yoghurt. Enjoy the deliciousness while it lasts!
Type: Vegetarian, Kid Friendly, Baby Friendly

Makes approx. 30 mini pancakes

Prep Time: 5 minutes 

Cooking Time: 15 minutes 

Ingredients

1. 1 egg
2. 1/3 cup milk
3. ½ cup wholemeal self-raising flour
4. Sprinkle of cinnamon
5. Olive oil cooking spray 
6. 2 bananas, sliced into around 1 cm pieces

Recipe

1. In a mixing bowl whisk together the eggs and milk. Add in the flour and cinnamon, and whisk until no lumps remain. 
2. Spray a large frying pan with olive oil spray. Heat the frying pan over medium heat. 
3. Use a fork to dip the banana pieces into the pancake batter and drain off a little of the excess, then place into the frying pan. Fry for 2 minutes until the mini pancakes start to bubble, then flip over and cook for 1-2 minutes on the other side. Remove from the pan.
4. Continue cooking the mini pancakes in batches until all the banana slices and pancake batter have been used. 
5. Serve pancakes and enjoy! 

Takeaways

Who says lunch has to be all about sandwiches, especially with picky eaters in the mix? Spice things up with these non-sandwich lunch ideas that turn mealtime into an adventure! From pizza to pancakes and everything in between, you’ll find tons of fun, tasty options that are both nutritious and exciting. Say goodbye to lunchtime drama and hello to happy eaters who can’t wait to see what’s on their plates!

Craving more delicious and healthy recipes? Check out our Recipes section for more tasty inspiration!