Owl Themed Kindergarten & 3’s School Lunches (and a Blogiversary!)

Today is my 2nd blog anniversary! I can’t believe it’s been two years already. It’s been such a HOOT.

To celebrate, here are two cute, little owl lunches:

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I made owl shaped pumpkin cream cheese sandwiches. I added googly eyes and used my Food Writers to add wings, beaks, and little owl toes (claws?). I also packed dried cranberries, cheddar sandwich crackers, homemade cinnamon applesauce, and a [partially eaten, shhhh] Little Debbie Star Crunch.

HoooooOOOoooOOOO,

Kristin

Homemade Lunchables Kindergarten School Lunch (again!)

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I made a homemade Lunchable(s) for tomorrow’s school lunch. I packed plain graham crackers, sliced colby jack cheese, sliced and rolled ham, dried cranberries, pickles, homemade cinnamon applesauce, and a cut up Little Debbie Star Crunch. And just in case you’re wondering…yes, I eat a teeny portion of that Star Crunch each time I cut it.

Kristin

Sheep Themed Kindergarten & 3’s School Lunches

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Since both of my boys are still learning about farms and farm animals, I made sheep sandwiches for them. They are sheep shaped (say that a few times!) sunbutter and apple jelly sandwiches, detailed with Food Writers. I also packed popcorn (I thought it looked like sheep fluff!), plums, yogurt covered raisins, Craisins, and a few candy corn.

Baaaa,

Kristin

Monster Sandwich Kindergarten & 3’s School Lunches

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I love these little guys! These monster sandwiches came out great (in my humblest of opinions, of course). I made crustless sunbutter and apple butter sandwiches and cut them almost in half, but in a funky shape. I added googly eyes, of course. I stuck them on with extra apple butter. They look extra googly because of that. Sort of works on a monster. I made funky hair out of huge grapes (Smalls’ have been cut in half) on mini skewers. I also packed colby jack cheese (Bigs), carrot sticks (I’m positive Bigs will fight me on this and they’ll come home uneaten, but hope springs eternal!), broccoli (Smalls), dried cranberries, and a Trader Joe’s mini pumpkin pie for dessert.

Today was much better, if you can’t already tell.

Kristin

Cinnamon Raisin Bread Kindergarten School Lunch Part II (again)

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My kids told me that they loved their lunches today so much that they wanted the same again for tomorrow. That couldn’t make life any easier for me! I made another pumpkin cream cheese and cinnamon raisin bread sandwich. I also packed cubed colby jack cheese, a little more rolled up ham this time, dried dates, dried cranberries, dried pineapple, snap pea crisps, and a few little pieces of brownie brittle (brilliant).

Almost Friday. It’s almost Friday.

Kristin

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 ( 😦 ). 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. 😀

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 – 18 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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Three Lunch Thursday

Tomorrow is my Co-op day at my sons’ school. I get to enjoy my oldest for the entire day!

Here is my lunch:

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I made a salad (greens, bell pepper, yellow cherry tomatoes, carrots, and vinaigrette. I also packed a navel orange, green grapes, raspberries with semi-sweet chocolate chips in them, and some dark chocolate coconut bark. I can’t wait.

My Bigs’ lunch has the continued transportation theme. Although they are still learning about boats, I went trucks. Beep.

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I made a PB&J and used a pickup truck cutter on one piece of the bread. I added a few red sprinkles on top of the jelly to make it more of a profound (and less sticky) truck shape. I also packed pretzel sticks, green grapes, and semi-sweet chocolate chip stuffed raspberries for his dessert.

And for my teeny weeny Smalls:

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He requested a “triangle” shaped PB&J, about which I forgot. I just told him I went with a rectangle shaped one. And he bought it. 😀 I also packed green grapes, pretzel sticks, dried cranberries, and a chocolate chip cookie. He requested all of those.

Have a great Thursday!

Kristin

Pet Week – Kitty Cat VPK School Lunch

You know how sometimes your kids say things the wrong way and you don’t want to correct them because it’s so cute? I have many words like that. I want to relish those sweet little made up or wrong words as long as I can. We still refer to “ice cream” as “cup cup” in our house, occasionally, because that is how my Bigs chose to say it when he was around one. And he’d say that a kitty would say “haaaaaa oooooooo” instead of “meow” and my Smalls would call them “cree crats” and say they would meow like “wah wah”. I love it. I love going through the notebooks I’ve got for each one, reading their fun moments and words.

Anyways. While I wipe my tears (caused by knowing they are getting bigger and saying words correctly), look at Bigs’ school lunch for tomorrow:

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I made a PB&J “cree crat” with a rather large face. He’s sitting snuggly atop his crusty blankets. I also packed some pretzel nuggets, strawberries, grapes, an organic yogurt squeeze, and a homemade GF DF PB&J cookie.

Haaaaa ooooooooo.

And for my little “cree crat” loving Smalls:

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He requested hummus and carrots, so that’s what he got. I trimmed down a beautiful organic blood orange colored carrot and put it with olive hummus. I also packed grapes, a few pretzel nuggets, dried cranberries, a mozzarella cheese stick, and a PB&J cookie. He’ll probably eat the cheese stick for snack, along with the applesauce I’ll also pack.

Wah wah.

Kristin

Pet Week – Bunny VPK School Lunch

Tomorrow’s pet-themed lunch could put a spring in your step…bunnies!

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I made a bunny-shaped PB&J, and added some pink and black details. For dessert, Bigs can eat this sweet bunny’s fluffy marshmallow tail (I affixed it with peanut butter). I’d have packed some carrots, but they probably would have gone mostly uneaten. So instead, I packed some colby jack cheese, the sandwich scraps, grapes, strawberries, some little pretzel nuggets (not to be confused with bunny nuggets, you know the kind), and dried cranberries. And I decorated with a few teeny bunny sprinkles.

Boing!

*This would also make for an adorable Easter school lunch*

Kristin

USA VPK School Lunch

I am incredibly patriotic. I love my country. I love other countries as well. I think that there is much to be learned from all of them, and that it’s incredibly important to learn from them. And I happen to love learning about them and their cultures. I’ve traveled a lot outside of the States and loved every minute of it. But this isn’t about that. This is about my country. I remember being in kindergarten during the Gulf War and learning the words to my favorite “USA” song – “I’m proud to be an American”. I remember singing it with pride and getting goosebumps, even back then, like I still do. This week in school, my Bigs will be learning about Country, State, and Town. I am very excited for him to come home knowing a bit more American history (for the purposes of tomorrow’s lunch).

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I made a PB&J star and added detailing (my vultures boys ate the scraps). I also packed honey wheat pretzel sticks, a mixture of jumbo raisins, white yogurt raisins, and dried cranberries, blueberries, strawberries, and Trader Joe’s yogurt star cookies (I used only the white color for this lunch). I used USA-themed cupcake picks and rings for decoration.

Because, ‘Murica.

Kristin