It’s hard to believe that spring break is over and the kiddos are back in school. They had the usual kid spring break: moments of fun and awesomeness interspersed with moodiness and boredom. I think they were ready to return to the rhythm of school. I can’t say the same for me: oh, the pressure of making lunch everyday and trying to come up with more creative lunch ideas. Although, if I do say so myself: the blueberry pancake sandwich is kind of genius. I had just enough blueberry pancakes left over from Easter morning breakfast to make a couple of little sandwiches. I used sunflower seed butter and lingonberry jam as fillings for the pancake sandwiches. Yummers! It was clean plate club today when I checked the lunch boxes after school. We dyed a WHOLE BUNCH of eggs for Easter, so this won’t be the last hard boiled egg of the week. I also tossed some carrots (from our very own garden!), strawberries and dried mango in this lunch. Strawberries are starting to get gloriously sweet here—one of the perks of living in California strawberry land.