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).
TGIF. We made it through another week. Mostly unscathed! I am looking forward to the weekend, however. I’m so tired!
I packed brunch for my boys’ lunches tomorrow. I made sunbutter and strawberry jam pancake sandwiches. I stuck tiny dinos on them, just for fun. I also packed colby jack cheese cubes, diced peaches, cotton candy grapes, and a few yogurt covered pretzels for dessert.
** This would also make a fun breakfast bento! **
My Biggie Bigs loved his pumpkin and cream cheese sandwich so much, he asked me to make it again for tomorrow! With that, I also packed a few chocolate covered sunflower seeds, charred corn, homemade berry fruit snacks, freeze dried jack fruit, snap pea crisps, and an organic yogurt squeeze (I forgot to put today’s in his lunchbox from the freezer again – oooops!).
It’s baaaaaaaaack! Pumpkin is everywhere now, and I couldn’t be more thrilled! I love this time of year! I found some Pepperidge Farm Pumpkin Spice Swirl Bread on sale and I couldn’t resist taking it home with me. If we’re being honest, it jumped right in my grocery cart. 😉
So, for tomorrow’s lunches for my boys, I made added cream cheese to that delicious bread (which is so good all on its own!), and split it in half. I also packed homemade fruit snacks, which I made with berries only this time, charred corn, colby jack cheese cubes, and cheddar sandwich crackers. My Bigs will also (if I remember HA!), get an organic yogurt squeeze.
Today was my first kindergarten homeschool day! We had a great time working with the letter “N”. We also took a trip to the library, where my Bigs checked out books on snakes and komodo dragons (ewwwww!). I am so grateful for these precious homeschool days I get with my children!
Here is what I packed for Bigs’ Tuesday school lunch:
I made a ham, cheese (I use Applegate Naturals for both), and mayo sandwich on white wheat. I also packed Horizon Organic cheddar sandwich crackers, a teeny plum, cotton candy grapes, dried dates, and a semi-homemade pumpkin brownie [brownie mix, pumpkin spice, one can of pumpkin].
Last Friday was my first Co-op Helper Parent day in my 3 year old’s class. We had such a great time and it was a real hoot to see him in his classroom environment. We got to sick on kid-sized chairs and each lunch together, too.
Here was my lunch:
I packed pizza (I LOVE cold pizza), kiwi, blueberries, carrots, and broccoli.
And for my boys:
Pizza, snap pea crisps, apples (with blueberries for my Bigs), a chocolate chip cookie, and a few chocolate covered sunflower seeds. I meant to add an organic yogurt squeeze for Bigs too, but forgot about it in the freezer…and boy, did I hear about it later!