Aren’t the colors in this lunch so soft and pretty? I especially love the pale raspberries and the fancy little Riesling grapes that I got at the farmers market. Just like yesterday, the kiddos are suffering through a hot day at school: 107˚ the last I checked!! My plan for dinner on this wretched hot day is a nice black bean salad:
I piled all sorts of goodies into this big salad bowl: black beans that I cooked in the Crock-Pot yesterday, corn, peas, sweet red lipstick peppers, scallions, rice, and cilantro. The salad is dressed in a little olive oil and fresh lime juice with lots of lime zest. For spices, I used cumin, smoked paprika, chile powder, and a healthy sprinkling of salt + pepper. Yummers!
It’s been really, really, really hot here on the Central Coast, and today might be the worst day yet. The kids typically don’t eat much for lunch on super hot days, so I try to pack lighter fare with lots of fruit. Today, I threw in some little grapes from the farmers market and some nice, cool slices of cantaloupe.
On Friday, I made a fruit salad with cantaloupe, grapes, and green plums. For sides, I included a yummy mix of chia seeds, strawberry jam and plain yogurt with some peanut butter filled pretzels. We’ll be powering through the week with more fruit and crunchy snacks from Trader Joe’s.
Today’s lunch has another delicious sandwich in it: peanut butter, Nutella and raspberry jam. This lunch is similar to Monday’s except I threw in a Trader Joe’s Raises the Bar chewy granola bar and a few more veggies: carrots, lipstick peppers and sugar snap peas.
This is an “I’ve got five minutes to pack lunch” Monday morning special: peanut butter, Nutella and raspberry jam on homemade egg bread. All the produce is from the Saturday Farmers Market: sweet baby carrots, strawberries, and Champagne grapes. Can you call them “Champagne grapes” if they are grown right here on California’s Central Coast?
The first week of school was light on lunches because the whole family traveled to Seattle for TypeCon, the ultimate typography nerd fest. When I say “typography nerd” I mean it as the ultimate compliment. There’s no people like type people.
After three busy days of type talks and sightseeing for the kids, we’re now officially back into the school routine with this colorful lunch:
I don’t think it has quite sunk in yet that the 2015–16 school year is over. Craziness! The week started out well enough, but then poor little Lily was hit with a nasty stomach bug and actually missed the last two days of school. She was super bummed to miss the fun [completely non-academic] days, but at least she’s on the mend and can enjoy her first day of summer vacation.
As for lunches, we’ll be posting sporadically this summer, and I’ll be attempting to get the kids more involved in cooking. Expect updates on that to come. We’re off to a good start with Lily’s new found obsession with America’s Test Kitchen, the ultimate nerdy cooking show. I just love Christopher Kimball and his cute bowties!
Here are the last school lunches of the year:
We started the week with a sweet sandwich tasting: Nutella, jam and butter, and peanut butter and fluff on pretzel rolls. Yum! I also made a fruit salad out of fresh pineapple, apricots, yellow nectarines and super sweet white nectarines.
We kept with the fluffernutter theme on Tuesday, and I made Nutella, peanut butter and fluff bagels. It was a hot week, so the kids requested lots of fruit and I obliged with more stone fruit, pineapple, and a nice kiwi.
Wednesday was class party day, so no lunch was needed.
For the last day, I wanted to make a lunch that Iain would really love. I whipped up a batch of chocolate pudding (Jello instant, nothing fancy—made with organic whole milk) and served it with peanut butter-filled pretzels, kiwi, and white nectarines.
End of the year malaise has set in: everyone is tired, it’s getting too hot outside, and the kids are ambivalent about lunch. Okay, maybe Lily isn’t. Last week, I decided to jazz things up with that super duper exciting sandwich ingredient that kids love: marshmallow fluff. It made a couple of appearances in peanut butter and Nutella sandwiches. Mmm, I’m not gonna lie: I love a good fluffernutter!
The kids are still going strong with their sack lunches. For some strange reason, they really like filling up a bunch of little containers rather than using their lunch boxes with little separate compartments (?!). Here is this week’s lunch roundup:
At the end of last week, the kids requested a baggie lunch for Friday. Huh? “You know: like a sack lunch with little baggies filled with snacks.” Hmm. So, we have all kinds of fancy lunch boxes, but now the kids are into “baggie lunches.” Well, whatever works, as long as they contribute to the lunch making effort.
Earlier in the week, we packed our usual lunches in Planetboxes:
It was back to the routine this week after a leisurely spring break for the kids. The week was pretty busy, but the kids and I still managed to make some decent lunches. On Monday, Iain insisted that I buy a watermelon and some green grapes, so that was the recurring theme of the week (quite a nice color combo). I’m also still going strong with the bread machine. My recent experiments: cinnamon raisin bread and little dinner rolls.
The kids are officially on spring break: yeah for them. We’ll be kicking off Easter weekend with elaborate egg dying and some Peep sushi making. Have you heard of Peepshi? Evidently, it’s a thing (of course it is) and Lily can’t wait to make it. Happy Easter!