A week's worth of healthy lunch recipes

HOUSTON (KTRK) -- Bento boxes for kids' lunches are all the rage on social media with many moms.

The key to getting your kids to eat healthy is to be creative, says Lisa Pounds, the CEO of Green Plate Foods.

"I started Green Plate Foods five years ago purely based on the fact that I am a mom and was very unhappy with the food choices for my daughter," Pounds said.

She uses the portioned lunch boxes to give kids healthy options all packed in one container and makes the food visually appealing to eat. The key is to balance the menu.

"We want to have some good lean protein to give them energy to get through the day, and as much fruit and vegetables as they can possibly eat, and some whole grains," Pounds said.

To step up the creativity, use cookie cutters to cut food into fun shapes. Utilize your melon baller in your school lunches. For smaller side items, Pounds suggests using silicon cupcake liners to portion out snacks.

Other ideas to make lunch interesting is forget about the basic sandwich.

"Turkey and cheese and make it a roll up, or making little sushi - getting creative - cut out little shapes and things like that," Pounds said.

Box 1

- "Ants on a Log" - celery sticks filled with almond butter and topped with raisins

- Turkey, apple slice, and cheese roll-ups

- Berry medley

- Super brownie mini muffin

Box 2

- Greek yogurt chicken salad with crackers

- Almond butter cookie

- Broccoli and purple cauliflower tops

- Kiwi and raspberry flowers

Box 3

- Cucumber, carrot, and avocado spring rolls

- Oranges and strawberries

- Cherry chocolate nubblers

- Cheese cubes and pretzels

Box 4

- PB&J Cutouts: PB&J sandwich cut into small round shapes using a cookie cutter, whole grain bread and almond butter

- Melon balls

- Blueberry pistachio nubblers

- Trail mix

Trail Mix Recipe:(3 servings)

- 1/2 cup Whole Raw Almonds

- 1/2 cup Pecan Halves

- 1/2 cup Walnut Halves

- 1/4 cup Unsalted Shelled Sunflower Seeds

- 1/4 cup Unsalted Shelled Pumpkin seeds

- 2 tablespoons Canola Oil

- 1/4 teaspoon Kosher Salt

- 1/4 teaspoon Garlic Powder

- 1/4 teaspoon Chili Powder

- 1/4 teaspoon Ground Cumin

- 1/4 teaspoon Cayenne Pepper

1. Preheat oven to 350 degrees.

2. In a large bowl, combine all the ingredients and toss well to coat.

3. Spread the nuts in a single layer on a baking sheet and bake, shaking them every few minutes, until toasted and fragrant, about 15 minutes.

4. Let the nuts cool and store in an airtight container.

Box 5

- Cucumber and GPF hummus sandwiches - cut out in fun shapes using cookie cutters, with whole grain bread

- Zucchini chocolate chip cookie

- Carrot and jicama sticks

- Apple and pear slices

Spinach Hummus Recipe:

- 1 can garbanzo beans (15 oz), drained

- 1/2 cup fresh spinach, chopped

- 1/4 cup tahini

- 2 tablespoons garlic

- 3 tablespoons lemon juice

- 2 tablespoons olive oil

- 1/4 teaspoon kosher salt

1. In a food processor, process beans, garlic, spinach, and olive oil. Add lemon and salt and blend.

2. If spinach hummus is too thick, add 1 tablespoon water until desired consistency. Hummus should be smooth and creamy.