Just popping in to quickly share today’s lunch.
In her ELB, Camryn had brown sugar deli ham roll-ups, a mozzarella cheese stick cut into thirds, a few Spring Ritz crackers, broccoli, and a parfait made from yogurt, strawberries, dried cranberries, almonds, and granola.
I snapped this pic with my cell phone whilst in the throws of a nasty migraine this morning. So please forgive the less than stellar quality.
For lunch today I packed strawberries and mango, pretzels, fruit-filled wheat cereal, chicken and cheese roll-ups, and a bag of all natural fruit snacks which have been a special lunch treat this week.
I hope everyone has a wonderful weekend.
I can’t tell you how long I stood in my kitchen last night, looking at food spread out all over my counter and trying to figure out how to situate it in this bento box.
The issue is never what to put in the bento. I know what my girl will eat and what she won’t. For me, it’s more a matter of how to arrange everything. It’s similar to writer’s block. Where you stare at a blank page with an empty brain, waiting for an idea to jump out at you.
Well, I happily discovered that one of the sections from her Lock & Lock box fits nicely in her HK bento. That was a nice surprise. It also made it much easier to figure out where to put everything.
In this bento there are salami and turkey roll-ups, green beans, carrots, tomatoes, Ritz crackers, cheese, two blueberry donuts, and honey roasted peanuts in the little box.
For the donuts, I used a packaged muffin mix, added apple juice instead of water, and baked them in a mini donut pan. Easy peasy.
Happy Friday!
Today’s lunch is pretty simple.
Camryn asked for more meat and cheese roll-ups so I made some for her using salami and mozzarella. She also has a cat sandwich filled with Jif Hazelnut spread, strawberries, grapes, and tiny saltines.
I hope everyone has a great weekend.
Cam had a big important test yesterday that took up most of her afternoon.
She still has another section of that test that needs to be done in 2 more weeks so we won’t know how she did for some time, but I know my daughter and even at 5, she takes academics very seriously so I thought a “great job” pick would be perfect for today’s lunch.
Cam has lunch meat and cheese roll-ups, carrot and celery sticks, tortilla chips, chocolate animal crackers, and strawberries for lunch today.
I ♥ our new Lock&Lock box.
The sections are removable so it can be configured many different ways to accommodate what you want to pack or how you want things to be arranged. There’s a lot of food happening today and it’s all fitting snug as a bug in that 6″x6″ box up there.
For lunch today I removed one of the divided sections and put a granola bar on the side, then I slid the remaining section up against the granola bar to hold it in place.
In the divided section there is a salad (sort of) of grape tomatoes, celery and carrots, and there are two butterfly sandwiches in the lower part.
On the side are four turkey and cheese roll-ups, grapes, and those teeny saltines that Cam is nuts about.
Hi guys!
I was chomping at the bit to use Cam’s new Lock&Lock box so I made her a quick lunch in it today.
Cam has strawberries, tiny saltines (she loves those), grapes on the vine, a mozzarella penguin (for Penguin Awareness Day), turkey roll-ups on spinach, and some yogurt with a few colored sprinkles.
I hope you’re all having a great weekend! ♥
For lunch today I put carrot and celery sticks, strawberries, grape tomatoes, salami roll-ups, and cheese crackers in Cam’s Goodbyn Bynto box.
I have to say that we are both loving the bynto. The stickers arrived in the mail yesterday and us girls spent a good part of the afternoon decorating the bynto and her Spencer bento box from PBK. That one definitely needed to be spruced up.
I made corn muffins with sun-dried tomatoes, garlic and corn for a dinner with friends last night. They were delish and I had so many leftover. So I packed a couple for lunch today topped with cute mozzarella elephants. I also added salami rolls-ups, tortilla chips, strawberries and celery.
Items used in this lunch:
Do your kids come home from school starving?
Mine do. And it’s not pretty.
For my kids, hungry = grouchy. So I try to have something ready for my oldest when he gets off the bus so he can eat right away. For my daughter, I usually pack up a snack or smoothie and have it waiting in the car when I pick her up.
I made some chocolatey chip mini-muffins for them yesterday but swapped out the cow’s milk for almond milk. My kids can never tell the difference and it’s a lot better for them so why not? I had a lot of muffins leftover so I put some in Cam’s lunch today. I thought she might be getting tired of sandwiches so this should be a nice treat.
She also has clementines and strawberries in the top section, chicken and mozzarella cheese rolls ups and Annie’s bunny crackers in the middle section.
Chocolatey Chip Muffins:
1 cup all-purpose flour
1/2 cup sugar
2 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt
1/4 cup sour cream or yogurt – Use whatever you have in the fridge. Both are equally good.
1/2 cup milk – Cow, almond, soy – whatever.
1 tbsp vegetable oil
1 egg
handful of chocolate chips
Directions:
Preheat oven to 350.
Grease a mini muffin tin or drop in liners.
Whisk together all dry ingredients (flour, sugar, baking powder, baking soda, cocoa powder, salt) in large bowl.
In a separate bowl, whisk together remaining wet ingredients until combined and pour into dry ingredients.
Stir just until combined then fold in chocolate chips. Be careful not to over-mix.
Fill cups in a mini muffin tin 2/3 full and bake for approximately 10 minutes. The tops should spring back when you press them lightly.
*I used vanilla almond milk this time but if I use regular milk, I like to add 1/2 tsp of vanilla extract.
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We Should Be Folding Laundry 