So you've got our lunch boxes? Well, let's pack them full with healthy and tasty lunches. We've teamed up with Food Guru's Cooking Guru series to bring you easy-to-learn and easy-to-pack lunch ideas. 


Sandwiches are wonderful, sandwiches are nice, but sometimes you want to spice up your lunch box by packing something, ANYTHING, other than a sandwich. Look no further for non-sammy, but super-yummy lunch inspiration.


Prep time: 30 minutes Serves: 2

½ cup quinoa, rinsed well
2 tsp. EVOO
1 cup butternut squash, medium-size dice 
3 Tbls. pumpkin seeds, roasted & salted
3 Tbls. dried cranberries
3 Tbls. green onion, thinly sliced
3 Tbls. roughly chopped pecans

3 Tbls. EVOO
1 Tbl. cider vinegar
1 Tbl. maple syrup
1 ½ tsp. Dijon mustard
sea salt
fresh ground pepper

1) Preheat oven to 400 degrees.
2) Cut butternut squash into bite sized cubes. Place cubes in a bowl and toss to coat with EVOO.
3) Spread evenly on a foil-lined baking sheet. 
4) Roast squash on the center oven rack for 12 minutes until fork tender and lightly brown. Remove from oven and cool to room temp.
5) While squash is roasting, place rinsed quinoa in a saucepan with 1 cup water. Cook quinoa according to package directions. Add cranberries in the last 5 minutes of cooking. When all the water is absorbed, remove from heat and set aside to cool.
Combine dressing ingredients in a small bowl. Mix well and set aside.
In a medium bowl combine cooled quinoa & cranberries with squash, green onion, pumpkin seeds, & pecans. Add dressing and toss gently to mix. Season to taste with a couple grinds of salt & pepper if needed. 




Serves: 4 Prep Time: 25 minutes

Salad Ingredients: 
1 cup thinly sliced cabbage 
1 ½ cups bagged organic broccoli slaw
¼ red bell pepper, julienne cut
¼ yellow bell pepper, julienne cut
10 sugar snap peas, cut in half lengthwise
1 cooked chilled chicken breast, cut into thin strips (*use pre-cooked breasts for faster prep).
¼ cup roasted & lightly salted peanuts, chopped (*may substitute slivered almonds if desired).

Dressing Ingredients:
¼ cup Avocado oil
1 ½ tbs. Rice Vinegar
1 ½ tbs. Toasted Sesame Oil
1 tbl. sugar
dash of fresh ground pepper
1/2 tsp. kosher salt
1-2 tsp. dry toasted sesame seeds

1) In a large bowl, combine sliced cabbage, broccoli slaw, bell peppers, snap peas and chicken breast strips. 
2) Prepare the dressing by whisking all ingredients together in a bowl. 3) Toss with salad.
4) Place mounds of salad on plates. Top with a generous sprinkle of chopped peanuts. 
5) Serve immediately.

HOW TO PACK IT: The Oval is ideal for salads. Pack the greens in the large container and the dressing in the leak-proof cup.


Serves: 4 Prep and cooking time: 40-45 minutes

2 cups penne pasta 
2 tbl. Barbàra Extra Virgin Olive Oil
4-6 garlic cloves peeled & thinly sliced
½ of medium-large onion thinly sliced
⅛ teaspoon red chili pepper flakes
1 cup chopped broccoli florets
⅓ cup white wine
⅓ cup sun-dried tomatoes; julienne cut (packed in oil).
⅓ cup goat cheese 
¼ cup of grated Parmesan Cheese
2-3 basil leaves, thinly sliced or 2 teaspoons prepared pesto sauce. 
ground black pepper

1) Heat olive oil in a large frying pan on medium-high for about 1 minute. Add sliced onions and garlic and reduce temperature to medium-low. Add the red chili pepper flakes. 
2) Saute for about 8-10 minutes, stirring occasionally, until garlic and onions caramelize.
3) While the onions and garlic cook, fill a large pot ⅔ full with water and bring to a boil. 
4) Add pasta and cook about 9 minutes to al dente (slightly underdone). Add the chopped broccoli florets and sundried tomato to the pot. Continue cooking for one minute (10 minutes total). Remove from heat and drain in a strainer.
5) Add drained penne, broccoli, & sun-dried tomato to the pan with the caramelized onions & garlic and stir to mix (if using pesto sauce, add now).
6) Pour in white wine and heat on medium-high, stirring until the wine evaporates. Remove the pan from the heat. Add the goat cheese and toss until melted. Season with several grinds of salt and black pepper.
7) Spoon into bowls and garnish with grated parmesan cheese & slices of fresh basil. 
8) Serve immediately.

HOW TO PACK IT: The Seal Cup Trio is ideal for pastas. Pack the pasta noodles in the large container, sauce in the middle container, and toppings like parmesan cheese in the smallest containers. Good to go!


Nothing says lunch like a sandwich. Try these sandwich wraps, an easy update on the classic sandwich.

Hummus & Goat Cheese Wrap

(single serving)

Non-GMO 8 “ tortillas of choice
2 Tablespoons prepared hummus—
1 heaping tablespoon goat cheese
1⁄4 red bell pepper, thinly sliced
1⁄4 large ripe avocado, sliced
4 large sugar snap peas, ends cut off and sliced length-wise into quarters
1 leaf romaine lettuce, center rib removed, sliced length-wise into strips

1) Warm tortilla in the microwave for 20 seconds.
2) Spread with hummus (leave space around the edges) and sprinkle with goat cheese.
3)Lay bell pepper & snap pea slices across the tortilla.
4)Top with avocado slices and lettuce.
5) Loosely roll up and enjoy!

HOW TO PACK IT: Sandwiches and wraps pack perfectly into the Solo Rectangle. Made from sturdy steel, the Solo Rectangle means no more squished sammies!


Prep Time: 15-20 minutes, Cook Time: 4-6 minutes, Servings: 3-4


¾ cup Feta Cheese
½ can (14-15 ounce) white beans, drained
½ medium red pepper chopped
3 green onion/scallions (green part only) finely chopped
2 TB parsley finely chopped
½ medium tomato finely chopped
½ tsp salt, pepper, garlic powder or to taste
1 TB fresh cilantro chopped (optional)
1 large Flour Tortilla

½ cup of plain Greek Yogurt (regular or low fat)
2 TB of Mayonnaise (try with sriracha mayonnaise)
3 tsp of grainy dijon mustard
2 TB of minced chives
¼ Lemon squeezed

1) Mash and mix up Feta Cheese and white beans in a bowl.
2) Then, add the rest of the filler ingredients, any optional ingredients, and mix.
3) Mix all ingredients up for Yogurt spread different bowl.
4) Heat Tortilla 30 seconds in a frying pan.
5) Down the middle of the Tortilla place ¼ cup of the Spread and then a spoonful of filler.
6) Roll it up.

HOW TO PACK IT: Sandwiches and wraps pack perfectly into the Solo Rectangle. Made from sturdy steel, the Solo Rectangle means no more squished sammies!


Cut down on stressful mornings by having pre-made snacks ready to pack in their lunches. Check out these three healthy and easy snack ideas, and try them out.


Serves: 4-6 Prep time: 5-7 minutes Processing time: 3 minutes

6 oz. (about ¾ cup) roasted jarred red bell peppers, drained
1 (15 oz.) can organic chick peas, drained and rinsed
3 Tbl. fresh lemon juice
3 Tbl. tahini paste
2 cloves garlic, pressed
½ tsp. sea salt, or more to taste
¼ tsp. cayenne pepper
¼ tsp. cumin
1 Tbl. Barbàra Extra Virgin Olive Oil + more to drizzle on top
Assorted fresh vegetables or pita chips

1) Place chick peas, roasted bell peppers, lemon juice, tahini, garlic, salt, cumin, cayenne and olive oil in the bowl of a food processor. Pulse 1 minute, then pause and scrape down the sides of the processor. Continue to process on low speed until smooth (approx. 30 seconds to 1 minute). 
2) Place hummus in a bowl and drizzle with additional olive oil if desired. Serve with fresh veggies or pita chips. Store left-over hummus in an airtight container in the refrigerator.
*Note: consistency will firm up if hummus is refrigerated for 2-3 hours prior to serving.

HOW TO PACK IT: This recipe fits perfectly in the Seal Cup Trio. Pack the hummus in one leak-proof container, and the veggies the the others.


Prep Time: 15-18 minutes, Cooking Time: 24-28 minutes

1/2 cup or 1 stick of softened butter (microwave butter for 20-30 seconds)
1 cup of sugar
2 eggs beaten
1/2 cup of any kind of milk
2 cups of all-purpose flour
2 tsp of baking powder
1/2 tsp salt
1 tsp of ground cinnamon
¼ tsp of ground nutmeg (hand-grated finely from whole nutmeg)
2 cups for fresh blueberries (may use frozen)
2 TB of sugar for topping

1) Preheat oven to 375 degrees. Spray muffin pan (makes 12-15 muffins).
2) In a medium mixing bowl, cream together butter and sugar (use electric hand mixer). Add eggs and mix well; stir in milk. 
3) Combineall dry ingredients and stir in a separate (medium) bowl and add to the batter with non-electric mixer.wet mixture; stir till moist. Add blueberries and gently mix throughout 
4) Scoop batter evenly (3/4s full) and top each muffin with a little bit of sugar (use the 2 tbs). Bake for 24-28 minutes or until lightlybrowned. Insert toothpick, to test if muffins are ready. When the toothpick comes out clean then muffins are ready. 
5) Remove muffins from oven and cool for 5-8 minutes.

HOW TO PACK IT: Pack one muffin in a no-squish Seal Cup Solo, or pack a bunch to share in a Splash Box.