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
To reach a port we must set sail –
Sail, not tie at anchor
Sail, not drift.-Franklin D. Roosevelt
Change is so hard. Not for everyone. Some people thrive in change; reach their full potential in it. Not me. I have to force myself to stretch, to grow, to change. And it’s hard. It’s so uncomfortable. It makes me so ridiculously nervous, giving my anxiety a chance to reach its full potential! But, it’s good for me. Growth is good. Necessary. To reach our port, we must set sail.
Even though it’s important that I grow and change, it’s so very comforting to me to know that Jesus does not change. He is the same today as He was yesterday, and will be the same tomorrow (Hebrews 13:8).
My precious boys don’t even know the reason I chose these sweet little sailboats for their lunches, but they will enjoy them! I made sailboat shaped PB&J (Smalls) and sunbutter and jam (Bigs) sandwiches. I added details with my new favorite food-safe pens. I also packed baby goldfish crackers, red grapes, a teeny mandarin orange (Bigs), cantaloupe (Smalls), and chocolate crinkle cookies.
Blessings!
Kristin
Sunny Florida is living up to its name this week! It’s been gorgeous! We’ve had chilly mornings that burn off into beautiful blue skies with a perfect 70-something degrees. I LOVE Winter, but I think I’m ready for Spring now. There is always something so renewing about this season. I’m ready for renewal.
Here are some fun lunches I made this week, in the spirit of such gorgeous weather:
For my little guy, I made a “bludderfly” shaped peanut butter and strawberry jam sandwich (with two little heart shaped sandwiches – had extra bread!). I used Food Writers to add some deatils. I also packed Goldfish crackers, half a Cosmic brownie, and some red grapes.
And for my big boy, I made a sunbutter and strawberry jam tortilla sandwich (quartered). I also packed a teeny mandarin orange, blueberries, Goldfish crackers, and the other half of the Cosmic brownie.
Have a great week!
Kristin
Happy Happy December! Is it cold where you are? Are you wearing boots and scarves? Making snowmen? Dancing in the falling snow?
Welp. I’m in shorts. With my A/C on. Dreaming about a cold winter. It’s a pipe dream, really, for us Florida folks.
So, I’m pretending it’s cold. My house is DECKED out in Christmas, I drink hot chocolate, I wear Christmas themed t-shirts. I’m trying, people.
I wanted to make a special December 1st lunch for my big boy for today, but I had a horrible migraine. So, I am made some today for both my boys for tomorrow.
A chilly, wintry themed one.
I made snowflake shaped jam sandwiches and added details with my Food Writers. I also packed goldfish crackers, colby jack cheese, dried cranberries, a mandarin orange (Bigs), a Go-Gurt (Bigs), grapes (Smalls), and a snowball donut (that was leftover from the special breakfast our elf Duncan [Donuts] brought the boys this morning).
“Silently, like thoughts that come and go, the snowflakes fall, each one a gem.”
-William Hamilton Gibson
Blessings!
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. I 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
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
Saturday is my Big Buddy’s 5th birthday. I honestly don’t know where the time went. I blinked. I literally only blinked.
He was screaming and crying, in his new baby way, his little newborn faced all scrunched up. He then turned his gorgeous violet eyes on to me and stopped crying. We gazed into each others’ eyes, and time stood still. That was the first moment of my life, as well as his.
I knew there was a Bigs-shaped hole in my heart, before he was born, but what I didn’t know was just how perfectly he’d fill it. He’s completely changed my life. He’s made me less selfish. He’s taught me patience (but oh, I am still working on this one). He’s taught me unconditional love, from a depth in my heart I didn’t know existed. This boy is so incredibly special. I hope he feels as loved as he is, always, for I’d surely be lost without him. ❤
To kick off his 5th birthday celebrations, I packed a special birthday lunch for him for tomorrow:
I made a cupcake shaped PB&J and added detailing to show the cupcake liner, the icing, and a cherry, and added confetti sprinkles. I also packed goldfish crackers, blueberries, trail mix, a mandarin orange, and seasoned corn. I used my cake slice silicone molds and cupcake picks as decoration. I didn’t pack a dessert because I’ll be bringing donuts into school after lunch.
It’s going to be awesome having a 5 year old. He’s simply the best.
Kristin
Continuing on with Ocean Week for my big boy, here is his lunch from today and for tomorrow:
The octopus lunch is, by far, my favorite animal themed lunch. I love under-the-sea and in particular, squids and octopi. They are so rad to me. Anyways, I made an octopus shaped PB&J. I spread a little bit of PB on his arms and stuck confetti sprinkles on. I added two all-knowing candy eye balls. I also packed blueberries, raspberries, goldfish crackers, a mandarin orange, and a homemade chocolate chip sprinkle cookie.
I made a crab shaped PB&J for tomorrow. I used a teeny bit of red food-safe spray and added eyes. I also packed red grapes, blueberries, goldfish crackers, frozen corn (I added salt & pepper, he does not mind eating cold corn at lunch), and a homemade rice krispie treat.
And for my itty bitty:
I packed half a PB&J (it’s hiding under one of those chocolate chip sprinkle cookies), red grapes, broccoli with ranch, and dat cookie.
Hope you are having a rad week!
Kristin
It’s a new week, and my big kid will be studying the Ocean. I love ocean life. To kick off the week, I made a seahorse themed lunch for my Bigs.
I made a seahorse shaped PB&J. I also packed goldfish crackers (fresh water, I know), red grapes, a mandarin orange, and some trail mix. For dessert, he chose lemon-lime Jell-o. It’s my big boy’s birthday week, so I didn’t mind letting him have this, this time.
I also packed a lunch for my little guy. We are going on a play date and I think he’ll find this to be more enticing than a square sandwich.
I packed the same seahorse sandwich, trail mix, goldfish crackers, red grapes, and iced animal crackers for dessert.
Did you know that seahorses have no stomachs? That’s why they are constantly eating, all day long, just to stay alive. There are also over forty known species of seahorses!
#themoreyouknow
Kristin
Sprinkles in my Lunchbox 