I’m baaack. It’s been a week. My oldest son broke his clavicle at the end of last week. I’ve been so busy with him that a) I’ve made crappy blog-unworthy lunches and b) I haven’t had time to write any posts. Not that you’d want to see them on those lunches anyway. #sorrykids
Here is what I’ve packed for this week so far:
I made turkey, cheese, and mayo sandwiches on multi-grain bread. I also packed Terra chips, corn (for Bigs), grapes, a Little Debbie pumpkin cupcakes (Bigs), and a few candy corn (Smalls).
For today’s lunches, I made pumpkin cream cheese and cinnamon raisin bread sandwiches. I also packed cubed colby jack cheese, rolled up ham, grapes, Goldfish crackers, Little Debbie pumpkin cupcake (Bigs), and broccoli (Smalls).
Have a great week!
Tomorrow is…wait for it…okay don’t…THE FIRST DAY OF FALL! For us, living in sunny and hot Florida, this means nothing more than not looking like a wackadoodle for putting out pumpkin decorations (I proudly fall into the wackadoodle category, as my fall decor has been out for weeks!). Sometimes, we Florida girls will also wear boots, quite unnecessarily (I also do this), order our weight in (sometimes skinny and alternative milk) PSLs (look it up if you don’t already know), and marvel at how crisp our mornings have been, in the mid 70’s. Ahhhh, Fall! Would I love to see some orange leaves? Yes. Would I love the weather to require boots or snuggly sweatshirts? Heck yes. But for now, I shall celebrate with pumpkin shaped sandwiches in my kids’ lunchboxes. I do what I can with what I have.
****slurrrrrps on my PSL****
For my babes, I made a honey maple turkey, colby jack, and mayo sandwiches shaped like pumpkins. I used Food Writers to add a few details. I also packed cheddar sandwich crackers, peaches, grapes (for Bigs), broccoli (for Smalls), applesauce squeezey (for Bigs), an Apple Pie Oatmeal Cookie, and a few candy corn (or “candy pa-corn” as my Smalls calls it).
It’s Fall Y’all!
Tomorrow is Friday. Yay. I’m so glad we made it another week. I packed ham, cheese, and mayo sandwiches for my boys. With this Arnold’s Country Bread, I only have to make one sandwich and split it between them. I also packed cotton candy grapes, an Apple Pie Oatmeal Cookie, cheddar sandwich crackers, raisins, a natural fruit leather, broccoli for Smalls, and yogurt pretzels for Bigs.
Long live the weekend!
‘Tis the season for all things pumpkin…AND apple! I made a quick batch of homemade applesauce earlier this week. I peeled, cored, and sliced gala and golden delicious. I put them in a saucepan, with a little bit of lemon juice and a few cinnamon sticks, over medium high heat. I stirred them until they broke down. I added cinnamon, a little bit of pumpkin pie spice, and vanilla. When they over adequately tender, I blitzed them in the food processor. That’s it! It made my house smell so autumnal and homey! And my oldest loves it! So, with that and the Apple Pie Oatmeal Cookies I made last week (I froze the batch), I was inspired to make an apple themed lunch for my oldest.
I made an apple shaped sunbutter and apple jelly sandwich. I used Food Writers to add a little red color and I used some of the upper crust to look like a stem. I also packed colby jack cheese, snap pea crisps, homemade applesauce (with a little extra cinnamon on top), an apple cookie, and a squeezy yogurt. I decorated with two little apple cupcake picks.
I guess you could now call me an inCIDER on all things apple. 😀
For Wednesday’s lunches, I made ham, cheese, and mayo sandwiches. I also packed cheddar sandwich crackers, peaches, corn, broccoli (for Smalls), and an Apple Pie Oatmeal Cookie.
HAPPY HUMP DAY!!
For tomorrow’s lunch, I packed a bagel with pumpkin cream cheese, a few pretzels, raisins, dried pineapple, cotton candy grapes, strawberries, and colby jack cheese.
Fun fact about today: my sons will only answer to “Leonardo” and “Raphael”.
Heroes in a half shell!
Tomorrow is Friday. I think Fridays are meant to celebrate…you know, after school (work for most), is done. It’s a celebration of making it through the week, of having a blissful few days ahead. To celebrate Friday, I packed pizza rolls for my kiddos. I made them for dinner last night and my boys love them. They are so easy to make! I also packed raisins, strawberries (my Smalls doesn’t care for them because of the “bumps” [he’s a sensory kid!], but I am going to press my luck with just a few pieces), red grapes, freeze dried jack fruit, and a gluten and mostly dairy free cupcake (with orange tinted icing sugar glaze, Smalls got half of one).
For tomorrow’s lunch (for my Bigs), I packed two ham & cheese kebabs. I used colby jack cheese. I also packed apples, peaches, raisins, pretzels, and an Apple Pie Oatmeal Cookie.
Happy Friday Eve!
I had waited long enough. It was time. Time to pull out the Fall decorations and put them up proudly, knowing that not everyone would agree with my decision. So, today, that’s exactly what I did. I’ve got my Fall wreath on my front door, some sparkly gourds filling a glass pillar (because all gourds should be sparkly), some felt owls on my china cabinet. Oh yes. My boys are so excited. I also baked apple cookies. God-willing, with all this Fall surrounding me, Fall weather will come sooner and relieve me of this dreadful 90+ degree heat.
To further celebrate our festive decor, I went with a pumpkin theme on my boys’ lunches for tomorrow. I made pumpkin shaped sunbutter and apple jelly sandwiches, and used my Food Writers to add a wee bit of detail. I also packed red grapes, cheddar sandwich crackers, charred corn (in my pumpkin shaped silicone cupcake wrappers), and one Apple Pie Oatmeal Cookie.
These cookies are the epitome of Fall. Chewy, soft, warm with cinnamon, sweet with apples.
Oh yes, boy
This recipe is EASY. And, wait for it…HEALTHY! I made smaller cookies than the recipe called for (instead of fifteen, I made 22), and I added vanilla bean paste, in addition to the vanilla extract. And each cookie is less than 100 calories (and actually, I think MUCH less since I made smaller cookies!). These can also be easily converted to gluten free. A must!
Happy (almost) FALL, y’all!
For today’s lunch, I went with a yellowish and greenish theme. Okayyyy, so not really, but that is how it turned out, so Imma go with it. I made a ham, cheese, and mayo sandwich. I also packed some dried jack fruit, cotton candy grapes, cheddar sandwich crackers, charred corn, and a teeny bit less than a half cupcake (a GF chocolate chip cookie dough cupcake I’d made over the weekend).