Pumpkin Bagel Kindergarten School Lunch

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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!

Kristin

Gluten Free Apple, Honey, and Olive Oil Cake

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You guys. Have you ever made a recipe that is so good that you are at a loss for words? I just did that. Earlier in the week, I found a recipe for an Apple, Honey, and Olive Oil Cake that looked out of this world. It wasn’t gluten free, so I thought I’d be nice and make it such, so my husband could eat it, too. I definitely deserve some kind of pat on the back or a new pair of shoes or something for that act of kindness. Anyways.

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This cake was not only easy (you probably have ALL of the ingredients!!), but it wasn’t overly sweet OR unhealthy.

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It’s basically a health cake. You’re welcome.

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I’m going to be perfectly honest with you right now. I cut a huge slice of this and put it on my dinner plate. I ate the first slice right along with my baked ham with cloves, green beans with almonds, and corn.

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I DO have one regret – not buying (and eating) vanilla ice cream with this. It would be killer. So, that is my sage and wise advice to you today. Buy vanilla ice cream to go with this.

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This cake was one of the best things that happened to me all day.

Gluten Free Apple, Honey, and Olive Oil Cake

Recipe adapted from: Pickledplum.com

5 small red apples (or 4 larger ones), peeled, cored, and sliced thinly

5 T gluten free flour mix (with xanthan gum in it) or another GF flour with 1/8 t xanthan gum added)

5 T brown sugar

5 T extra virgin olive oil

1 t baking powder

4 large eggs

⅔ C honey

Cinnamon

Preheat oven to 350F.

Grease an 8-inch cake pan, then place the apple slices inside. Put flour, sugar, baking powder, olive oil, eggs, and honey in a bowl and whisk until smooth. Pour the batter over the apples and sprinkle cinnamon over top. Bake for 20 minutes. Take the pan out of the oven and drizzle more honey on top. Bake for an additional 25 minutes.

Eat hot or cold. It was ridonk hot. It would be even more ridonk hot with that vanilla ice cream. I’m planning on eating it cold later tonight and/or for breaky. I’m sure it’ll be ridonk, once again.

Enjoy!

Kristin

Happy Friday! Kindergarten & 3’s Pizza School Lunches

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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).

HAPPY FRIDAAAAYYYY

Kristin

Pumpkin Kindergarten & 3’s School Lunches

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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.

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These cookies are the epitome of Fall. Chewy, soft, warm with cinnamon, sweet with apples.

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Oh yes, boy

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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!

http://amyshealthybaking.com/blog/2015/01/03/apple-pie-oatmeal-cookies/

Happy (almost) FALL, y’all!

Kristin

Ham & Cheese Kindergarten School Lunch

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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).

Happy Tuesday!

Kristin

Kindergarten & 3’s School Brunch

TGIF. We made it through another week. Mostly unscathed! I am looking forward to the weekend, however. I’m so tired!

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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! **

Happy Friday!

Kristin

Pumpkin Bread #2 Kindergarten School Lunch

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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!).

Kristin

Pumpkin Bread Kindergarten & 3’s School Lunches

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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.

Kristin

Ham & Cheese Kindergarten School Lunch

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:

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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].

Kristin