Tag: raisins

Quinoa Granola Bars with Dried Fruit & Chocolate

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Well, oopsie. It’s almost been a month since I blogged. What can I say? Summer really took over. Now, it’s coming to a close. My boys go back to school next week ( ūüôĀ ). I’ve so enjoyed my extra time with them, where the days started and ended later, we ate our weight in ice cream, and we did what we wanted. Times are a-changin’! It’s back to the grind. It’s going to be a rude awakening next week, when I’ll be forced to wake them up. I’ll cross that bridge when I come to it. That “my baby is now going to Kindergarten” bridge will also have to be dealt with. I’m not emotionally prepared to deal with that at this time.

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Moving on to what makes me comfortable – food. ūüėÄ

I found a recipe for Quinoa Granola Bars and tweaked them a little.

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These were so good! The oats made them chewy and the quinoa made them crunchy. The dried fruit made them subtly sweet and the chocolate coating just made them. Chocolate coating makes almost everything. Ask anybody.

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You can leave the chocolate coating off, if needed. I can barely come up with a situation where a chocolate coating would not be needed. But, know that option exists.

Quinoa Granola Bars with Dried Fruit & Chocolate

Recipe adapted from: Superhealthykids.com

1 C uncooked quinoa

1 C oats

1/2 C coconut

1 1/2 C combination of nuts and dried fruit (I used a 1/2 each of cranberries, golden raisins, and sliced almonds)

1/4 t salt

1/2 C peanut butter

3/4 C honey

1 T  oil (I used coconut)

3 T brown sugar

1 t vanilla extract

1/2 C chocolate chips

1 t oil (I used coconut)

Preheat the oven to 350F. Grease a 9X13 inch baking dish.  Spread the oats and quinoa on a cookie sheet and toast in preheated oven for 8 minutes. Pour the quinoa and oats mixture into a large bowl and add coconut, nuts, and dried fruit. Mix together. In a medium saucepan, combine salt, peanut butter, honey, oil, and brown sugar. Bring to a boil over medium heat and immediately remove from heat. Add the vanilla extract and mix. Pour over oats mixture and combine until dry ingredients are evenly coated. Pour into baking dish. Press mixture down into pan. Bake for about 15 Р18 minutes.

To make the chocolate, mix the chocolate chips and oil together in a bowl. Microwave at 30 second intervals, stirring until melted. Spread over the top of the bars and let them cool/dry.

Cut and serve.

These are a teeny bit crumbly, but are delicious for snacks (after school, maybe? mid-morning? you decide). You could also individually wrap the slices and freeze and pop into a lunchbox.

Enjoy!

Kristin

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I’m on a boat!! (and a motorcycle)

It’s transportation week, continued!

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Bigs’ has PB&J motorcycle and boat sandwiches (I used my Food Writers to add a few details), two dates, a few raisins, oyster crackers, fruit salad (green grapes, strawberries, and raspberries), and one marshmallow for dessert.

Splish splash, vroom vroom.

Kristin

“Tired Mom” VPK School Lunch

This lunch could also be called “Hungover from Easter” (not in a drunk way, but in a way where we had a little too much Easter). We had such a busy Friday, weekend, and Monday celebrating Easter that the kids and I are just beyond pooped, especially with swim lessons starting today.

Zzzzzzzz…

z

z

z

zzzz

Oh! Sorry.

Here is my big one’s lunch for tomorrow:

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I put PB&J on a hamburger bun. Because that’s where I’m at. I also packed pretzel sticks, raisins, fruit salad (pineapple, red grapes, and strawberries), and … a fruit-by-the-foot. It was in one of the eggs at today’s egg hunt. He’ll be shocked I’m letting him have it, but delighted.

That’s it. I’m out.

Kristin

You DONUT want to miss this VPK School Lunch!

Tomorrow marks the first day back to school from Spring Break (cue crying/sniffling/and-also-joyful-whoops). We had a great break – we visited family several hours away, my oldest BFF came up from Miami for an awesome visit, our playgroup went on a train ride and took our kids to a fancy breakfast which was a disaster (but my cheese grits and fried green tomatoes were worth it), we went to a concert in the park, we ate overpriced froyo, and we got sick. All of us. My boys had fevers and one had a horrible ear infection. I lost my voice (happiest day of their little lives). But we survived. And to simultaneously celebrate the first day back in school and mourn the loss of Spring Break, I made a fun donut lunch.

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I made a donut (doughnut, also being a perfectly acceptable way of spelling it) shaped PB & berry cream cheese sandwich. I cut the large circle shape using a mug and the little hole using a medicine cup (which I had readily available). I used a teeny bit of red spray, and then a teeny bit of pink sparkly icing to keep the confetti sprinkles from falling off. I also packed gold raisins (as my Biggie calls them), a date, grapes, pineapple, goldfish crackers, and a teeny homemade donut for dessert.

I made the donuts last week.

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These little suckers are SO good. I have made them many times before and they are always a hit.

Here is the recipe:

http://www.confessionsofacookbookqueen.com/2012/04/mini-devils-food-donuts/

And for the icing:

2 C powdered sugar

2 T milk (I used cashew milk)

1 t vanilla (optional)

1 t almond extract (optional)

food coloring, if desired

sprinkles, if desired (and why wouldn’t they be)

Mix the first five ingredients together. Frost the cooled donuts and decorate with sprinkles.

Get it girl. Or boy.

Kristin

Crepe VPK & Mom’s Morning Out Lunches

When I was in high school, I went to France with my parents. While I appreciated it as much as any snotty-nosed punk high school girl who was away from her boyfriend would (aka not as much as I would now), it was an amazing trip. I saw priceless art that I may never have the opportunity to see again, I stood in the Hall of Mirrors in Versailles, I saw king’s castles, I did loads of shopping (I brought back clothes that wouldn’t even be in style in the States for over six months – sure, many of my classmates laughed at the styles then, but they appreciated it later), I went to a high fashion show, and I ate. Lots of good food, including many delicious crepes – some filled with ham, broccoli, and cheese, and some with Nutella and raspberries. All of them delicious, wrapped up in a cone shape, still steaming in the Paris air.

When I found a crepe recipe in my 100 Days of Real Food cookbook, it brought me back to that fab trip to Paris. While I had never made a crepe before, I thought it would be “similar” to pancakes. Boy, was I “wrong” (I feel like Joey on Friends, using his air quotes incorrectly). After many tries, I was able to make 3¬†decent crepes that would suffice for my boys’ school lunches (the recipe makes 16-18 thin crepes). Practice makes perfect, right?

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For my Bigs, I packed two crepes, some maple syrup, and some raspberry jam for dipping. I also packed a mandarin orange, blueberries, a few cinnamon apple sticks from Trader Joe’s, and a yogurt squeeze.

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My Smalls requested peanut butter for dipping, so I packed that and one crepe. I also packed blueberries (he likes those now), raisins, and a few cinnamon apple straws. He will have peanuts and applesauce for snack.

Here is the link to the recipe. I added almond extract.

http://www.100daysofrealfood.com/2010/08/16/recipe-crepes-for-breakfast-or-dessert/

Au revoir,

Kristin

Tulip VPK School Lunch

I’m don’t know about where¬†you are, but where I am, Spring has sprung. Actually, to be honest, it feels like Summer. It’s way too soon for that mess.

To keep it Spring-y around here, I made a sweet tulip lunch for my Bigs:

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I made a tulip-shaped cream cheese and jam sandwich. I also packed assorted raisins, honey wheat pretzels, a mandarin orange with a blueberry, Greek yogurt with flower sprinkles, and three little yogurt star cookies from TJ’s.

Kristin

Homemade Lunchables

For tomorrow’s lunch, I made a Lunchables (my inner grammar nerd feels the need for¬†“Lunchables” to be “Lunchable” in this case).

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My kid has been asking for a Lunchable(s) for weeks now. I cut up colby jack cheese and ham (surrrrre, I could have cut the ham into squares, but I’d have ended up wasting some). I also packed Saltines, raisins, applesauce, a mandarin orange, and two red velvet Oreos.

Boo-ya.

I feel like I’d have said that back in the day when eating a Lunchable(s).

Kristin

Bug Week – Caterpillar VPK School Lunch

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To round out bug week at school, I made a caterpillar lunch. A Very Hungry Caterpillar lunch. We love that book. Both of my boys have it memorized. It’s a fun one! I made two little PB&J caterpillars. I packed honey wheat pretzels, one date, a mandarin orange, strawberries, blueberries, a few assorted raisins, and some Trader Joe’s yogurt covered star cookies.

Have a great weekend!

Kristin

Bug Week – Bumblebee VPK School Lunch

Bugs freak me out. They are creepy, crawly, sting-y, scritchy, slimy, and buzzy. And they can buzz off for all I care. I’m happy that I’ve been able to get through Bug Week with relative cutesy bug lunches. Mama can’t handle icky bugs. Not gonna do it. It just would be prudent.

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I made an adorable bee lunch for my Bigs for tomorrow. While the real thing sort of freaks me out (although HUGELY important to crops and honey supplies), this little guy is harmless. He’s full of PB&J, not stingers. I also packed honey wheat pretzel sticks, one date, a few assorted raisins, grapes, blueberries, a mandarin orange, three little fairy cookies, and a squeezy yogurt. I used a “bee mine” cupcake ring for decoration.

Buzz.

And for my Smalls:

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He’s got half a PB&J, some pretzels, raisins, a date, some grapes, Greek yogurt, and a few fairy cookies. I packed him peanuts and applesauce for snack. I’ll start him on “themed” lunches next year, lest you think he doesn’t get the same special treatment as my Bigs (to be fair, he doesn’t, but he also doesn’t care too much).

Kristin

Bug Week – Butterfly VPK School Lunch

This week is bug week! How…um, creepy crawly.

To start it off, I made a butterfly lunch:

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I have zero excuses for why this picture is crooked. #oops By the time I saw it, it was too late. You cannot win them all, it turns out. I packed a PB&J butterfly, put some pretzels and raisins in a flower cup, packed some blueberries and strawberries, a few fairy cookies, and a yogurt squeeze, and called it a (crooked) day.

For tomorrow’s lunch, I went insect-free (my personal preference):

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¬†I packed a cinnamon raisin bagel with vanilla cream cheese and raspberry jam. I also packed a mandarin orange, strawberries, Trader Joe’s Inner Peas, and a few fairy cookies.

Kristin