For tomorrow’s lunches, I made another bunny themed one. This bunny is sporting a goofy grin and big, silly, pink ears. I also packed red grapes, itty bitty mandarin oranges, corn, goldfish crackers, and half of a Cosmic brownie.
Have a great Wednesday!
Kristin
Gingerbread is my absolute FAVORITE. I could eat it errday. Forrealz.
In honor of that, here’s my boys’ lunches for tomorrow:
I made gingerbread boy shaped apple butter sandwiches. I added details with Food Writers and chocolate covered sunflower seeds (which I also threw in the lunchbox, as well). I also packed snap pea crisps, red grapes, carrots (Smalls), corn (Bigs), yogurt with gingerbread boy sprinkles, and Trader Joe’s gingerbread boy cookies.
Gingerbread 4 life.
Kristin
Well, here it is – my last Thanksgiving themed lunches for this year.
I made turkey shaped sunbutter and apple butter sandwiches [again]. I added feathers, gobblers, beaks, eyes, and turkey toes. Gobble. I also packed yogurt covered raisins, honey mustard pretzels, corn, raspberries (Bigs), red grapes (Smalls), and Linzer cookies.
School’s out forrrrrr Thanksgiving!!!
Stay rad.
Kristin
It is THAT time of year again! I adore Thanksgiving. It’s my favorite holiday. Not just for the food, although that’s a huge part of it. I love the tradition, the memories I have of Thanksgivings past, the new memories made with family, the way people become so introspective about thankfulness. I love the traditional food that I make each year, and the new recipes I come up with. I love the crafts. I love every part of it. It makes me happy.
I always seem to make mini Thanksgiving meals in the weeks prior to the Big Day, in hungry anticipation. Last week, I made a turkey and cranberry meatloaf which I paired with my traditional macaroni and cheese casserole, green bean casserole, and sweet potato casserole (#casseroleallthethings). This week, I paired a new sweet potato casserole with a honey and dijon mustard glazed ham. And this SPC was SO dang good, that I just had to share the recipe with you. It also happens to be dairy and gluten free, which for my family, is a bonus!
It’s creamy on the inside, studded with little jewels of dried fruit, and topped with two kinds of marshmallow, which have been toasted just the perfect amount.
**Caveat** This recipe has raisins in it. IÂ know for a fact that many people do not like raisins. I don’t care for them in cookies. They ruin cookies for me. But in this? They added a chewy, lovely texture.
Perfect Sweet Potato Casserole
Recipe serves 2 adults and 2 kids, with leftovers
3 medium to large sweet potatoes, peeled and chopped
2 T melted coconut oil
splash of coconut milk
1 egg, lightly beaten
3/4 C dried cranberries
2/3 C golden raisins
1/2 small jar marshmallow fluff
1/2 bag of mini marshmallows
Boil the peeled and chopped sweet potatoes until they are tender. Using a hand mixer, blend together the next three ingredients, until creamy and smooth. Fold in the dried fruit. Pour into a greased pan (I used a 9×9) and bake in a 350F oven for about 25 minutes. Melt the marshmallow fluff in the microwave. Pull the casserole out and spread the fluff over the top. Sprinkle the mini marshmallows over that and place back in the oven, with the broiler on high. Make sure not to burn the marshmallows, but see that they get nice and brown!
It is dang good. ENJOY!
Also. I made yet another squirrel themed lunch. This is my last week of fall and Thanksgiving themed lunches, so I am doing repeats allll day.
I made squirrel shaped sunbutter and grape jelly sandwiches. I cut acorn shapes out of fruit leather for the little tree rats to snack on. I also packed goldfish crackers, dried cranberries, more dried fruit, colby jack cheese (Bigs), a mandarin orange (Bigs), green grapes (Smalls), and a Linzer cookie for each.
Peace ‘n’ Blessins’,
Kristin
HAPPY FRIDAY! I am so glad it’s Friday. Forrealz. I made squirrel shaped apple butter sandwiches for my boys. I also packed dried cranberries (Bigs), corn, cheese (two different kinds for two different tastes), mandarin orange (Bigs), grapes, and a cranberry cookie (Smalls).
TGIF!
Kristin
For last Friday’s lunch (I am OBVI up to date with and on top of all things in my life), I went with a piggy theme. My little one is learning about farm animals and I thought my big one would just appreciate a piggy shaped sandwich (who wouldn’t?).
I made piggy shaped sunbutter and jam sandwiches, and used Food Writers to add details. They are perched upon their crusty hay. I also packed Terra chips, plum, corn, and yogurt covered pretzels.
Oink.
Part of today’s homeschool assignment for my Bigs was to create a numbers game that he could share with his class tomorrow. We came up with an elephant themed one.
I wrote numbers from 5 – 100 (by denominations of 5) on peanuts. We stapled some elephant cupcake picks to paper bags and cut a hole in one side of the paper bags, so when you lift the elephant flap, you can feed them. The directions are to feed each elephant according to their tastes – one likes only peanuts counting by 5’s (minus those ending in 0’s), and the other by 10’s. The kids are to say the numbers as they pick them up, as well.
So, for tomorrow’s lunch, I went with an elephant theme.
I made an elephant shaped sunbutter and apple jelly sandwich. I outline him just for a little more detail. I also packed cheddar sandwich crackers, colby jack cheese, corn, plum, and a Little Debbie Star Crunch.
Kristin
Oh, you guys. The times, they’ve been rough. My little big guy is still in his sling for his broken clavicle. He’s got to stay in that for another three weeks, we were told by his doctor today. I got a stomach bug yesterday (or food poisoning, I’m not sure). I had a two day horrible migraine. I’m still sort of dealing with that one. My truck got a SUPER flat tire (as in, I could hear the air whooshing out)…turns out it had a RAZOR BLADE IN IT. Thank you to the guys renovating the house across the street (also doing the roof, SO nice to hear that hammering with a migraine!). The car people also realigned my tires, but really didn’t at all, so we had to go back a second time. SIIIIIIIIGH. I’m so excited to leave those times behind me and face the week in front of me.
Despite all of that (sorry for complaining!), I wanted to make a super fun lunch for my one-armed brave bubba.
I made ham, cheese, and mayo kebabs and added googly eyes. They are now mummy kebabs. I also packed goldfish crackers, mandarin oranges, seasoned corn, and a favorite from my childhood – a Little Debbie Pumpkin Delight. I added a few Halloween decorations (a cupcake pick and a ring). I think he’ll love it. He thinks mummies are rad. Unless they’re scary. Then they’re scary, not rad.
Here’s hoping things take a turn for the better.
Word to your Mummy.
Kristin
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!
Kristin
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!!
Kristin
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!
Kristin
Sprinkles in my Lunchbox 