And Just Like That: The End of School

lunch on 6 June 2017: teriyaki tofu and cucumbers with sweet chili sauce on King's Hawaiian rolls, baby carrots, mango banana chia pudding, and grapes

I still can’t believe it: the school year is over. It’s been a long slog this year, but we survived it. I’m actually relieved to get a break from lunch packing. I was starting to run out of inspiration as the school year wound down. I’ll be using the summer to get my lunch packing groove back and to try to master the art of choux pastry.

Here are some of the favorite kid lunches from the last two weeks of school:

last day of school lunch: pita pizzas with papaya, nectarine, Trader Joe's dark chocolate Nutty Bites and Reese's Pieces (special treat!)
last day of school lunch: pita pizzas with papaya, nectarine, Trader Joe’s dark chocolate Nutty Bites and Reese’s Pieces (special treat!)
lunch on 6 June 2017: teriyaki tofu and cucumbers with sweet chili sauce on King's Hawaiian rolls, baby carrots, mango banana chia pudding, and grapes
lunch on 6 June 2017: teriyaki tofu and cucumbers with sweet chili sauce on King’s Hawaiian rolls, baby carrots, mango banana chia pudding, and grapes
cantaloupe, donut peach, fennel, mini peanut butter banana chocolate chip muffins, grilled chicken and salami sticks
lunch on 31 May 2017: cantaloupe, donut peach, fennel, mini peanut butter banana chocolate chip muffins, grilled chicken and salami sticks
lunch on 1 June 2017: peanut butter, Nutella and bananas on homemade challah, grapes, cherries, kiwi and baby carrots
lunch on 1 June 2017: peanut butter, Nutella and bananas on homemade challah, grapes, cherries, kiwi and baby carrots
lunch on 5 June 2017: cantaloupe, grapes, Cheez-It snack mix, salami sticks for Iain and mortadella wrapped around cheese and sprouts for Lily
lunch on 5 June 2017: cantaloupe, grapes, Cheez-It snack mix, salami sticks for Iain and mortadella wrapped around cheese and sprouts for Lily

 

A Week of Mini Muffins

chocolate beet apple banana oat mini muffins
chocolate beet apple banana oat mini muffins
chocolate beet apple banana oat mini muffins

The theme of school lunches this week was: mini muffins. I made mini beet muffins on our Monday holiday and once the kids gobbled them up, I had to make another batch of mini muffins. They were quite dubious when they saw me grating a beet to add to the muffins, but they ended up loving these loaded with goodness…

Chocolate Beet Apple Banana Oat Mini Muffins
  • 1-1/2 tbsp. ground flax mixed with 4 tbsp. water
  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • 1 mashed ripe banana
  • 1/2 cup grated apple (about 1 small apple)
  • 1/2 cup brown sugar
  • 1/2 tsp sea salt
  • 1-1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 cupunsweetened almond milk
  • 1 heaping cup (packed) grated beet
  • 2/3 cup old-fashioned rolled oats
  • 1/4 cup almond meal
  • 1/4 cup cocoa powder
  • 1 cup + 2 tbsp white whole wheat flour or all purpose flour
  • 1/3 cup chocolate chips

Preheat oven to 375˚ degrees F. Spray mini muffin pans with cooking oil or use cute little cupcake liners.

In a medium sized bowl, mix the flax and water and let it thicken while you mash the banana and grate the apple and beet. Add the grated/mashed fruit and veg to the flax egg and whisk in the maple syrup, olive oil, and almond milk.

Add the dry ingredients (brown sugar, salt, baking soda, cinnamon, oats, almond meal, cocoa powder, and flour) to the bowl and stir until everything is combined. Then stir in the chocolate chips.

When filling the muffin pans with batter, fill them all the way up to the top. Bake for about 15 minutes, or until a toothpick comes out clean. Let the muffins cool for a few minutes before transferring to a cooling rack. Muffins can be stored at room temperature for a few days (if they last that long).

Yield: about 40 mini muffins

Muffins, Muffins and More Muffins

And here is a round up of those muffin-filled lunches: