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
Tomorrow is Wednesday. The week is half over. I’d call that a victory.
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
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?
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.
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
My kid loves breakfast. I mean, LOVES breakfast. Especially pancakes and waffles. He got my carbo-lovin’ genes. I love paying homage to this when making lunches for my special boy. Tomorrow, he will eat waffles. And he will like it.
I made a whole wheat waffle, cream cheese, and raspberry jam sandwich. I toasted it and spread the cream cheese on each side and jam in the middle (to prevent it from getting soggy). I also packed mandarin oranges (washed of their sugary juices), dried blueberries, and applesauce.
I’d call that a brunch!
A waffle brunch!
A waffle brunch is in the hooooouuuuse toniiiiight!
That’s enough of that, you don’t even want to get me started singing.
Kristin
Sprinkles in my Lunchbox 