Lunchtime is more than just a midday break for your toddler; it’s a critical opportunity to provide the nutrients that support their growth, brain development, and energy levels. In fact, a well-balanced lunch can make a big difference in how well they concentrate and play for the rest of the day. Studies show that toddlers who consume a balanced diet rich in fruits, vegetables, and proteins are more likely to develop better cognitive abilities and overall health. 

But getting your picky eater to enjoy a nutritious meal can be tricky. That’s why we’ve rounded up some simple, tasty, and nutrient-packed lunch ideas that are sure to keep mealtimes fun and stress-free. 

Ready to turn lunchtime into something your toddler looks forward to? Let’s dive in!

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Simple Lunch Recipes For Picky Toddlers: Top 5 Picks

Finding the right balance of flavours and textures is key when it comes to creating lunches that your toddler will actually enjoy. The following five lunch ideas are simple to prepare, packed with nutrients, and designed to satisfy even the pickiest eaters.

Zucchini and Corn Slice 

This one's a total breeze to make and perfect for little ones to munch on, whether as a snack or tucked into their school lunch box.

Type: Vegetarian, Kid Friendly, Baby Friendly, Snacks

Makes 15 squares

Prep Time: 5 minutes

Cooking Time: 40 minutes 

Ingredients

• 6 eggs
• 1 cup milk
• 1 cup wholemeal self-raising flour
• 2 large zucchini, grated
• 1 cup corn kernels
• Handful fresh herbs eg. Coriander, mint
• ½ cup grated cheese (optional)

Recipe

1. Preheat the oven to 180°C. 
2. Line a rectangular baking tray with baking paper.  
3. In a large bowl whisk together the eggs and the milk. Add the flour and whisk until smooth. 
4. Add in the grated zucchini, corn, herbs, and the cheese (if using). Stir well to combine. 
5. Pour the batter into the baking tray. Place into the oven and bake for 35-40 minutes, until puffed up and golden. 
6. Remove from the oven and allow to cool completely in the baking tray. Once cooled, cut the zucchini slice into squares and enjoy.

Spanish Omelette

Here’s our twist on the classic Spanish omelette. It’s super versatile, served hot or cold. Pair it with lunch or dinner, or add a fresh side salad to make it a meal. It’s also perfect for brunch—try it with some sautéed kale and tomatoes for an extra tasty kick.

Type: Vegetarian, Gluten Free, Lactose Free

Serves 4-6

Prep Time: 10 minutes

Cooking Time: 40 minutes 

Ingredients

• 5 medium sized potatoes, peeled and washed
• 1/3 cup olive oil
• 6 large eggs, whisked
• Handful fresh parsley leaves, plus extra to serve

Recipe

1. Slice the potatoes into slices that are roughly 5mm thick. 
2. Heat the olive oil in a large non-stick frying pan over medium heat. Add the potato slices to the pan and toss to coat the slices in the olive oil. 
3. Cover the pan and cook the potatoes over medium to low heat, turning often, for 20 minutes until the potatoes are slightly softened. 
4. Remove the pan from the heat and strain the potatoes through a large colander, making sure to collect the olive oil from the pan and set aside. Transfer the potatoes to a large bowl and allow to cool slightly for 5 minutes. 
5. Once the potatoes have cooled slightly, gently stir in the whisked eggs and parsley, trying not to break up the potato slices.
6. Return the frying pan over medium heat and add 3 tablespoons of the reserved olive oil. 
7. Tip the egg and potato mixture into the frying pan and cook uncovered for 10 minutes, using a spatula to gently tuck the edges of the omelette into a cushion shape. 
8. Once the bottom of the omelette is golden and the top is slightly set, invert the omelette onto a large plate. 
9. Add another 1-2 tablespoons of the reserved olive oil into the frying pan. Return the omelette to the pan, cooked side facing up. 
10. Cook the omelette for a further 5-10 minutes, tucking in the edges of the omelette again to form the cushion shape. 
11. Once the omelette is set, remove from the heat and slide the omelette out onto a plate. Allow to cool for 5-10 minutes before slicing into thick slices. Top with more fresh parsley and enjoy!
12. Note: keep any remaining olive oil in a jar and use it for pan frying with any future recipes you make over the next few days. 

Lentil Salad with Tuna

A simple salad that’s big on flavour and packed with protein—perfect for lunch during the busy workweek.

Type: Contains Fish, Gluten Free, Lactose Free

Serves 4

Prep Time: 10 minutes

Cooking Time: 0 minutes 

Ingredients

• 1 bag rocket leaves
• 1x400g tin lentils, drained and rinsed
• 1 punnet cherry tomatoes, halved
• Handful fresh dill leaves
• Handful fresh parsley
• 250g tin of tuna, drained
• For the dressing:
• Juice of 1 lemon
• ¼ cup olive oil
• 2 tablespoons Dijon mustard
• A sprinkle of cracked black pepper. 

Recipe

1. To prepare the dressing: add the lemon juice, olive oil, Dijon mustard, and cracked black pepper to a small bowl. Whisk well to combine, then set aside. 
2. Arrange the rocket leaves to cover the base of a large salad bowl. Top with the lentils, cherry tomatoes, and a sprinkle of fresh dill and parsley. 
3. Add the tuna on top, followed by another sprinkle of fresh dill and parsley. 
4. Drizzle the dressing on top of the salad. Serve immediately and enjoy!

Turkey Mince Enchiladas

A tasty and healthy meal the whole family will enjoy. These enchiladas are even better with a crispy leafy green salad, plus some homemade guacamole and tomato salsa on the side.

Type: Contains Meat, Kid Friendly

Serves 6-8

Prep Time: 20 minutes

Cooking Time: 15 minutes 

Ingredients

• 1 tablespoon olive oil
• 1 red onion, finely chopped
• 1 red capsicum, finely chopped
• 500g turkey mince
• 1x400g can cherry tomatoes
• 1 heaped tablespoon tomato paste
• 1x400g can black beans, drained and rinsed
• 8 wholegrain tortillas or whole grain wraps
• ½ cup mozzarella or tasty cheese
• Fresh coriander leaves, to serve

Recipe

1. Preheat the oven to 180°C. Prepare a large rectangular baking dish. 
2. Heat a large pot or saucepan over medium to high heat. Add in the olive oil, onion, and capsicum. Cook for a couple of minutes until softened, stirring often. 
3. Add in the turkey mince and use a spoon to break up the mince whilst it is frying. Cook for a further 5 minutes, stirring often, until browned. 
4. Add in the tomatoes, tomato paste, black beans, and half a cup of water and stir well. Reduce the heat to low and allow the sauce to simmer for a further 5-10 minutes, stirring occasionally. 
5. Once the sauce is cooked and thickened, remove from the heat. 
6. Place one tortilla or wrap on a flat chopping board. Top with approximately one third of a cup of the turkey mixture. Roll up the tortilla and place into the far-left side of the baking dish. 
7. Fill a second tortilla with approximately one third of a cup of the turkey mixture. Roll up the tortilla, then place it into the baking dish and push it up against the other tortilla on the left. 
8. Repeat with the remaining tortillas, until they all fit snugly next to each other in the baking dish. 
9. If there is any of the turkey mixture remaining, pour it over the top or sides of the enchiladas. Sprinkle the cheese over the top, then place into the oven. 
10. Bake for 15 minutes until the enchiladas are heated through and the cheese is golden on top. 
11. Sprinkle with fresh coriander leaves. Serve immediately and enjoy!

Beetroot and Kidney Bean Veggie Patties

Why not whip up a double batch of these pink patties? They’re perfect for prepping lunch for the week ahead! Plus, you can pop them in the freezer after cooking. Just reheat in the microwave when you're ready to serve.Perfect for picky toddlers!

Type: Vegan, Vegetarian, Lactose Free

Serves 2

Prep Time: 10 minutes

Cooking Time: 20 minutes

Ingredients

• 1 x 400g can kidney beans, drained and rinsed
• 1 carrot, grated
• 2 small beetroot, boiled, peeled and chopped into fine pieces
• 1 teaspoon paprika
• 1 teaspoon cumin
• Sprinkle of salt and pepper
• 1 garlic clove, crushed
• 2 wholemeal pita breads
• 2 tablespoons hummus
• 1/2 cucumber, chopped into thin strips
• 1 handful cherry tomatoes, halved
• 2 pickled cucumbers, chopped into bite-sized pieces

Recipe

1. Pre-heat oven to 200°C. Line a baking tray with baking paper.
2. Place kidney beans in a mixing bowl and mash roughly, using a fork. The consistency does not need to be super smooth but make sure there are no whole beans remaining.
3. Add the grated carrot, beetroot, paprika, cumin, garlic, salt and pepper and mix well to combine. 
4. Form the mixture in 6 medium sized balls arranged onto the baking tray. Squash each one down into a patty shape.
5. Bake for approximately 20 minutes until patties are firm and holding together.
6. Spread hummus evenly onto each pita bread, and top with cucumber, cherry tomatoes and pickled cucumbers. Arrange 3 patties onto each pita bread, before rolling into a wrap.

Looking for more lunch ideas for picky eaters? Check out this article for even more delicious and simple meals your little one will enjoy.

Summing Up

With these simple and tasty lunch ideas, keeping your picky toddler happy and well-fed doesn’t have to be a hassle. From colourful patties to delicious Spanish omelettes, these meals are not only easy to prepare but also packed with flavour and nutrients. Give them a try and watch your little one enjoy every bite.

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Meet Dr Nick Fuller

My Story

As a father, I know first-hand that raising healthy and happy children is tricky. Children are fussy, particularly at the end of the day when they are shattered. We also live in a society where companies seek to profit from what we feed our kids; incorrect and damaging advice is pushed on us and marketed towards our children, and we have no time.

But with these recipes and resources, you and your children can enjoy simple and well-founded food and lifestyle choices for lifelong health.