The Best Lunch Box Ever: Book & Lunch Box Giveaway

Best Lunch Box Ever

August 6, 2013   268 Comments

Snack Girl makes lunch for her kids four times per week. You would think because I work with food that it would be easy for me.

But, it isn’t. My children get bored with my lunches and start complaining. Even worse, they start demanding that I buy them school lunch! No way...

My friend, Katie Morford, has written a wonderful book called “The Best Lunch Box Ever” and, honestly, if she were my parent, I would be psyched. No more PB&J on whole wheat. Instead, she uses a whole wheat tortilla to make a wrap that looks divine. She includes healthy sandwich recipes include chickpea panini and deconstructed Caprese cherry tomatoes and mozzarella on skewers.

My daughter loves Katie’s book and demanded that I make her the fried rice below for lunch. I doubled the recipe and made enough for the entire family to take to work and school. Everyone loved it.

Comment below with your most innovative lunch idea to enter a giveaway for a book and a stack of stainless steel lunch containers from Kids Konserve (retail $47).

In addition, you can enter to win a grand prize: a Dacor Distinctive Gas or Electric 30 " range. Retail value: $3,199 to 3,399 (depending on gas or electric) via this link: Dacor Distinctive Range Contest.

print   Pin It


reprinted with permission from “The Best Lunch Box Ever” by Katie Morford, RD

WARM AND NOURISHING, this panfried rice is a brown-bag favorite. The dish starts with a couple of scrambled eggs to which rice, edamame, and seasonings are added. If you happen to be making eggs for breakfast, it’s just a few extra steps to make this savory lunch dish. Naturally, brown rice is more nutritious than white. Leftover farro or barley make tasty substitutions.


2 teaspoons toasted sesame oil
2 eggs, lightly beaten
2 green onions, white and light green parts only, thinly sliced
1 1/2 cups leftover cooked rice
1/2 cup cooked shelled edamame
1 tablespoon teriyaki sauce

1. In a medium skillet, heat the sesame oil over medium heat. Add the eggs and scramble until just cooked. Add the green onions, cooked rice, edamame, and teriyaki sauce, and cook, stirring often, until everything is warmed through, about 2 minutes.
2. Divide the fried rice between two or three thermoses.

MAKE-AHEAD NOTES: can be made a day ahead and stored in the refrigerator. In the morning before school, warm up and pack into the thermoses.

Points values are calculated by Snack Girl and are provided for information only.
Want more recipes like this? Check out my book

Snack Girl receives a small percentage of sales from links to

Best Lunch Box Ever: Ideas and Recipes for School Lunches Kids Will Love

$24.95   $14.47   Barnes & Noble

What will I win? A copy of Best Lunch Box Ever accompanied by a set of colorful stacking stainless steel lunch containers from Kids Konserve (combined retail value is $47.00).

How do I enter?
Comment below on your most innovative lunch box idea.

Additional Ways To Enter:

  1. Like Snack-Girl on FaceBook. Comment on the FB page on your lunch box idea.
  2. Follow Snack-Girl on Twitter and Tweet this post (use the Tweet Button in the Share Box at the top of this post).

Snack-Girl can follow and count all the additional entries using magical website tools.

Am I eligible to enter?
This giveaway is offered to US residents only.

When do I find out if I am the winner?
The randomly chosen winner will be announced on Tuesday, August 12th, 2013. You will have 2 weeks to e-mail us back with your home address so we can mail the prize.

Make Eating Well Fun and Easy! Subscribe

First 20 Comments: [ see all 268 ]

Not overly innovative, but my daughter is pretty picky on lunches but does love her hummus and veggies (when we convince her not to have pb&j...). We try to put in a rainbow of veggies for dipping - even better in the summer when we have some local farm CSA veggies. Last year her pre-k teacher said she wanted to eat it :).

on August 6, 2013

I put little notes in my kids lunch boxes. They seem to get a kick out of them! Not too innovative, but my children are not too innovative when it comes to food ☺

on August 6, 2013

I guess it's not innovative but I think the pasty is great. You get to eat the container with the food.

on August 6, 2013

I love Bento. Hollowed out tomatoes with various salads stuffed in them with heart shaped homemade bread on a bed of beautiful greens.

on August 6, 2013

I have found that any sandwich, made with a wrap instead of bread, is much more appealing to my son.

on August 6, 2013

I like to make a Pork butt or beef roast or smoked turkey on sunday then make it into 3 lunches for each of us. Makes it easy and give 2 lunches to break up the flavor.

on August 6, 2013

like snack girl on facebook

on August 6, 2013

I'm not real innovative either, but my kids like their sandwhiches cut in bite size squares and triangles. Our PlanetBoxes come home empty!

on August 6, 2013

My older boys like leftovers from the night before. I can warm it in the morning, divide into Thermos bowls and pack it. We don't do this everyday, but it sure breaks up the normal sandwiches and wraps :)

on August 6, 2013

follow snack girl on twitter and tweeted

on August 6, 2013

Home made chicken noodle soup is one of our faivs. Just put it in a thermos to keep warm. Add some whole wheat toast and fresh fruit and your done.

on August 6, 2013

I make quesadillas the night before with whole wheat tortillas. I add beans, shredded chicken, salsa, avocado, cheese, whatever I have on hand. Kids love them!

on August 6, 2013

I am not very innovative either, but my daughter loves garden salads in her lunch.. I love to put all sorts of different sweet little notes in her lunch box too.

on August 6, 2013

The most popular lunch of the year? Rice balls (sushi rice/rice vinegar) packed with sheets of roasted seaweed and raw veg. A little DIY veggie sushi. Also popular: Leftover turkey bok choy dumplings over rice.

on August 6, 2013

I think you can do amazing things with any lunch by making mini kabobs with brightly colored toothpicks. Or homemade breads with vegetables, like zucchini or pumpkin bread, reduced sugar and then cut with a cookie cutter instead of just sliced.

on August 6, 2013

My kids are picky picky eaters so it's all about making everything bite sized and appealing. I do love to write them love notes!

on August 6, 2013

I don't do anything innovative. That's why I need this book!

on August 6, 2013

I found little cups with lids that are perfect for dip or dressing of any kind and peanut butter. My son loves dipping veggies! Great way to get him to eat fresh veggies.

on August 6, 2013

My kids love it when I use a mini muffin pan to make baby quiche.We can really change it up to please everyones pallet. I have used baby artichokes, asparagus, mushrooms, spinach, tomatoes, and various cheeses and meats. I usually do crustless quiches, but I have also used mini phyllo cups when I wanted to make them with a crust. They are always a hit.

on August 6, 2013

When my kids were little, just changing the shape of a sandwich ( heart or hand cookie cutter) made it more appealing! Or deconstructing the sandwich into meat whistles ( rolled up) and bread or crackers on the side, and cut up fruit made it more interesting.

on August 6, 2013

See all 268 Comments

Comments are closed for this page

Hi, I'm Snack Girl and my website is devoted to making eating well fun. I create recipes, review food, and talk a lot about how to best journey down the healthy road.

100+ Healthy Snack Ideas

My Book: Snack Girl to the Rescue!


© 2016