Pancake Brunch Kindergarten School Lunch

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For today’s lunch, I made a chocolate chip pancake sandwich (with sunbutter and raspberry jam). I also packed a mandarin orange, pineapple, dried fruit (dried coconut, dried ginger, dried dates, raisins, dried cranberries), and one gold chocolate coin.

Happy Brunch!

Kristin

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Happy Wednesday Kindergarten & 3’s School Lunches

Tomorrow is Wednesday. The week is half over. I’d call that a victory.

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I made sunbutter and raspberry jam sandwiches. I also packed pineapple, red grapes, oyster crackers (with dinosaurs walking in them), and gingerbread muffins.

Get it.

Kristin

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

Ham On It

Tomorrow’s lunch is just as “creative” as today’s!

Hold your ears, folks (it’s showtime):

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It’s a ham, cheese (I use Applegate Naturals for both), and mayo on whole wheat. I also packed a few pretzel sticks, a fruit salad (strawberries, raspberries, and pineapple), and a chocolate cherry cookie.

That is all.

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

Three Thursday Lunches

Tomorrow is my Co-op day! I’m excited to hang with my big buddy in class. I packed three lunches for tomorrow.

For me:

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A salad with greens, yellow tomatoes, carrots, celery, and a whole avocado. I also packed bleu cheese dressing (although I’ll probably just mash up the avocado and use that as “dressing”). I also packed a mandarin orange, pineapple, and grapes.

For my Biggie:

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I made a puzzle out of a PB&J sandwich. I also packed Goldfish crackers, pineapple, grapes, a few caramel rice cakes, and some chocolate covered sunflower seeds.

And for my Smalls:

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He got half of a PB&J, some Goldfish, halved grapes, caramel rice cakes, and chocolate covered sunflower seeds for dessert.

Almost almost Friday. Let’s do this!

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