Counting the Days

fruit salad with Nutella and strawberry jam sandwich and tapioca pudding

The kids are now counting the days until the end of school. They’re so ready for this year to be over. They don’t even bother making suggestions for their lunches. “What do you feel like having for lunch tomorrow?” “Uh, I dunno.” “How about a sandwich?” “Uh, we’ve been having kind of a lot of sandwiches lately?” It’s come to this: the kids have lost interest in lunch. Three more weeks of school left: we’ll just have to power through.

yogurt with honey, chia seeds and strawberries, carrots, cherry tomatoes and applesauce
lunch on 19 May 2016: yogurt with honey, chia seeds and strawberries (Iain’s yogurt has peanut butter on top), carrots, cherry tomatoes and applesauce
cherries, grapes, applesauce, granola bar and tropical trail mix
lunch on 18 May 2016: cherries, grapes, applesauce, granola bar and tropical trail mix
pepperoni, cheese and crackers with fruit salad and applesauce
lunch on 17 May 2016: pepperoni, cheese and crackers with fruit salad and applesauce
fruit salad with Nutella and strawberry jam sandwich and tapioca pudding
lunch on 16 May 2016: fruit salad with Nutella and strawberry jam sandwich and tapioca pudding

“Do we have any prosciutto?”

mini sandwiches with butter, prosciutto and buckwheat sprouts
mini sandwiches with butter, prosciutto and buckwheat sprouts
mini sandwiches with butter, prosciutto and buckwheat sprouts

The danger of never giving your kids “kid food” and forcing them to eat “grownup food” could result in this scenario: “Hey, kids, what kind of sandwich do you want in your lunch tomorrow?” “Do we have any prosciutto?” Prosciutto?! I got bologna and Kraft singles when I was a kid. My little gourmands request fancy salumi and 1000 day gouda. I’ve only got myself to blame.

lunch on 9 May 2016: min sandwiches with prosciutto, butter and sprouts, fruit salad and tapioca pudding
lunch on 9 May 2016: min sandwiches with prosciutto, butter and sprouts, fruit salad and tapioca pudding

Stay tuned for next week’s lunches featuring capicola, fermented pickles and microgreens.

Food Inspiration

mixed lettuce

Here are some of the lovelies I picked up at the farmers market over the weekend:

young carrots
young carrots
cherries
cherries
mixed lettuce
mixed lettuce
the first stone fruit of the season: apricots and nectarines (white and yellow), with some strawberries and Persian cucumbers in the background
the first stone fruit of the season: apricots and nectarines (white and yellow), with some strawberries and Persian cucumbers in the background
farmers_sugarsnaps
sugar snap peas
farmers_sweetpeas
sweet peas

Mom’s vs. Kids’ Lunch

rice with kale, shredded pork, pineapple, coconut milk and Sriracha

I’ve been trying to fight a nasty cold that has been getting the better of me for the past four days. I pretty much never call in sick, especially not for a class of seniors preparing for a portfolio review this Saturday. However, I did use my misery as an excuse to skip out of my office hours today and to come home and prepare myself a proper lunch. You have to feed a cold, don’t you?

rice with kale, shredded pork, pineapple, coconut milk and Sriracha
rice with kale, shredded pork, pineapple, coconut milk and Sriracha

Luckily, I have a fridge full of leftovers from our Mother’s Day feast of Hawaiian-style tacos with pulled pork, coconut rice, and pineapple slaw. For my lunch, I sauteéd up a mess of kale, rice, pork and pineapple chunks in coconut milk combined with glorious pork roasting juices. I squeezed on a ton of Sriracha in a futile effort to open up my nasal passages.

lunch on 9 May 2016: strawberry jam and butter on bread, fruit salad and parmesan Goldfish
lunch on 9 May 2016: strawberry jam and butter on bread, fruit salad and parmesan Goldfish

The kids’ lunches were cobbled together in a hurry this morning: jam and butter on bread, a fruit salad with strawberries, pineapple and apricots, and a baggie of Goldfish.

 

A Week of Lunches: Some Sweet Sandwiches, Ramen Noodles and Spiced Pumpkin Mini Muffins

lunch on 4 May 2016: pumpkin muffins with yogurt and granola, apples, carrots and tomatoes

This was a long week, but we powered through it and managed to make a nice batch of lunches with whatever we could find in the fridge and in the pantry. I made a couple of loaves of egg bread during the week and also whipped up some super easy mini pumpkin muffins thanks to Trader Joe’s pumpkin bread mix. Last weekend, I made a big batch of granola to have with yogurt throughout the week. I typically make a quart of yogurt every few days, because I’m a yogurt junkie.

lunch on 2 May 2016: peanut butter and raspberry jam sandwich with apples, Goldfish, carrots and sugar snap peas
lunch on 2 May 2016: peanut butter and raspberry jam sandwich with apples, Goldfish, carrots and sugar snap peas
lunch on 3 May 2016: peanut butter, Nutella and banana sandwich, oranges, apples and orange marmalade chia yogurt
lunch on 3 May 2016: peanut butter, Nutella and banana sandwich, oranges, apples and orange marmalade chia yogurt
lunch on 4 May 2016: pumpkin muffins with yogurt and granola, apples, carrots and tomatoes
lunch on 4 May 2016: pumpkin muffins with yogurt and granola, apples, carrots and tomatoes
lunch on 5 May 2016: ramen noodle salad with peas, corn, and ham, apples and carrots
lunch on 5 May 2016: ramen noodle salad with peas, corn, and ham, apples and carrots
lunch on 6 May 2016: Nutella, strawberry jam and butter sandwich, apples, and strawberry yogurt
lunch on 6 May 2016: Nutella, strawberry jam and butter sandwich, apples, and strawberry yogurt

Mom’s Power Brunch

power brunch: spinach, refried beans, fried egg, salsa, cottage cheese and chips
power brunch: spinach, refried beans, fried egg, salsa, cottage cheese and chips
power brunch: spinach, refried beans, fried egg, salsa, cottage cheese and chips

Behold: my favorite power bunch. I realize that it looks a complete mess, but I assure you it’s delicious. I start by cooking some spinach in a little oil and when it starts to melt, I add a few big spoonfuls of refried beans. I mix everything up, make a well in the middle, crack an egg into it, cover the pan and let it cook until the egg white is set but the yolk is nice and runny. Everything gets dumped onto a plate and I pour some black bean and corn salsa over it and shake on some hot sauce. A scoop of cottage cheese and a sprinkle of the chip pieces at the bottom of a Tostitos Scoops bag finishes off this delicious power brunch. I’m good to go for the next seven hours or so.

Lunch Roundup: Fun Ways with Bread

lunch on 25 Apr 2016: banana bread, crispy rice roll, apples, carrots and strawberries

This quarter is getting the best of me and I haven’t managed to keep up with my lunch posts. In spite of work insanity, lunch must get made. Here is a roundup of lunches that feature a variety of delicious breads:

lunch on 25 Apr 2016: banana bread, crispy rice roll, apples, carrots and strawberries
lunch on 25 Apr 2016: banana bread, crispy rice roll, apples, carrots and strawberries
lunch on 26 Apr 2016: bagel with strawberry cream cheese, fruit strip and fruit salad
lunch on 26 Apr 2016: bagel with strawberry cream cheese, fruit strip and fruit salad
lunch on 27 Apr 2016: trio of pretzel bread sandwiches with jam, cream cheese and Nutella, cantaloupe, strawberries and carrots
lunch on 27 Apr 2016: trio of pretzel bread sandwiches with jam, cream cheese and Nutella, cantaloupe, strawberries and carrots
lunch on 28 Apr 2016: pizza bread, strawberries, carrots, pears and apples
lunch on 28 Apr 2016: pizza bread, strawberries, carrots, pears and apples
lunch on 29 Apr 2016: peanut butter and Nutella sandwich, apples, carrots, yogurt with honey and granola
lunch on 29 Apr 2016: peanut butter and Nutella sandwich on homemade French bread, apples, carrots, yogurt with honey and granola