Yesterday’s lunch contained the ever-popular-with-the-kiddos peanut butter, Nutella, and jam sandwich—made even more delicious with some soft homemade bread given to us by an awesome neighbor.
I used the last of that delicious homemade bread to make sandwiches for the whole family today. I mixed up some tuna, smoked trout, pickles and pepperoncini with a little mayo to make AN AMAZING fish sandwich spread. The kiddos got little mini versions of the sandwich in their lunch boxes. I also packed some crackers and summer sausage, pineapple, tangerines (from the same awesome neighbor who gave us the loaf of bread), baby bell peppers, and a few slices of purple carrot.
Here we are at the end of the week already. Check out this lovely marbled yogurt with bananas and swirls of peanut butter and raspberry jam. Pure bliss! You think the peanut butter yogurt would be enough, but my two peanut better fiends also requested peanut butter and Nutella sandwiches to go with their peanut butter yogurt.
And today’s lunch has a giant serving of sweet mango with assorted nibblies: a blueberry fig bar, yogurt with jam, carrots and a crunchy rice roll.
The kids have another short week thanks to the President’s Day holiday. That’s two four-day weeks in a row; they’re getting spoiled.
As far as lunches go, we’re on a bit of a bagel kick. Lily had bagels and berry cream cheese for her class Valentine’s Day party Friday and came home raving about how good bagels and cream cheese are. No argument here—although bagels seem like such an indulgence in these days of gluten-free everything. For lunch yesterday, I made cheese pizza bagels. For today’s lunch, I made a raspberry chia tapioca pudding (it tastes way better than it looks) which I served with a banana, carrot sticks, and half a bagel filled with strawberry cream cheese. Mmm, bagels and cream cheese.
On Wednesday night while I was making lunches, Lily proclaimed that she was tired of fruit salad. Iain, on the other hand, would eat fruit salad every day for lunch. For Thursday’s lunch I came up with a compromise: ham and hummus roll-ups served with more hummus and dippers (pretzels, tomatoes and carrots) and fruit on the side (grapes and blackberries).
For today’s lunch, the request was “mango”, so I made a mango yogurt bowl topped with honey. The kids picked out the cheese cracker sandwiches. I threw in the crunchy rice roll, tomatoes, and purple carrots.
We’ve been having some pretty tropical weather of late, so it’s appropriate that the kids keep requesting fruit like mango and pineapple for lunch. On Tuesday, I made a fruit salad out of pineapple, mango and blackberries. Isn’t it pretty? I also made a little peanut butter and jelly sandwich on cinnamon raisin bread. The trail mix, if you can call it that, is a random mix of stuff we had in the snack drawer: pretzel fish, original Goldfish, M&Ms, and Nilla Wafers.
And for lunch today, I went with more mango and pineapple plus some apple slices and grapes. I also made a little mini peanut butter, Nutella, and banana sandwich on a sweet roll.
As usual, the kids have been requesting “lots of fruit” in their lunches this week. Luckily, it’s citrus season here, so we’ve been eating tons of tangerines. Today’s lunch is a real treat: chocolate yogurt made by combining homemade yogurt with good ol’ Jello instant pudding. Crazy yummy! It’s chocolate pudding with a hint of yogurt sourness—a little mini celebration that Friday has come at last. We made it.
Due to the insanity that is life, I haven’t been posting lunches lately. However, I have been making lunches and the kiddos have been helping—not everyday, but I’ll take what I can get. One of my goals this year is the get the kids more involved with meal prep and clean up. I’ve put them in charge of cleaning out their lunch boxes after school, which is a little thing but a big help to me. When I get home from work and am scrambling to make dinner, I don’t have to worry about washing the lunch boxes to clear some counter space. Here are some recent lunches the kids have helped make: