One of my daughters is sick and started feeling really bad yesterday afternoon. She would hardly let me put her down. Luckily, I did some baking in the morning so I have a few fun things to add to M’s lunch this week. First up, Spiced Carrot Oat Muffins. A healthy muffin that could pass for a treat. It’s sweetened with just a bit with pure maple syrup and contains both apples and carrots. He’s also getting homemade hummus…it was a traditional hummus recipe with a little smoked paprika added in for flavor. Cucumbers and red pepper strips to dip in the hummus. Clementine slices as well. Spiced Carrot Oat Muffin, Cucumber Slices, Red Bell Pepper Strips, Homemade Hummus, Clementine Slices
Today’s lunch is a favorite…homemade lunchables. I used ham and cheddar cheese on Triscuit crackers. I threw in grapes, carrot sticks and yellow pepper strips for lots of vitamins. To round it out, Banana Chocolate Chip cake for a little dessert. I’ll, hopefully, be posting the recipe for this cake soon on Veggie Inspired Journey. It is made without eggs, without dairy and without oil. It still has a good bit of sugar, but overall, it’s pretty healthy. It actually has more of a quick bread consistency, but I made it in an 8×8 baking pan, so I’m calling it cake. 🙂
Ham, Cheddar Cheese and Triscuit Homemade Lunchables; Carrot Sticks; Yellow Pepper Strips; Red Seedless Grapes; Banana Chocolate Chip Cake
**Updated 10/14/14: Here is the link to the Pumpkin Maple Cornbread!
You’re going to want this recipe….but you’re going to have to wait a bit. I just created this masterpiece that is Pumpkin Maple Cornbread yesterday. I will get it up on Veggie Inspired Journey soon (and add the link here), but it might be a few days before I get around to that. The kids loved this stuff, and who could blame them, it tastes almost more like cake than cornbread. Yum!
Two slices of Trader Joe’s nitrate free black forest ham rolled up, organic carrot sticks and organic green grapes round out the meal.
Pumpkin Maple Cornbread, Ham Slices, Organic Carrots, Organic Green Grapes
*M’s school has off this Friday for institute day and next Monday for Columbus Day. I will see you back here next Tuesday!
I made this delicious bread over the weekend and there were a few slices left so I thought it would be a nice change for M’s lunch. It’s a little bit sweet, but super healthy too. Made with whole wheat, pumpkin puree and pears, it’s a yummy transition into fall.
Whole Wheat Pumpkin Pear Quick Bread, Mozzerella Slice, Carrot Sticks, Sugar Snap Peas, Strawberries, Assorted Jumbo Raisins
I know salad might be a stretch for some kids, but you never know. Matthew has been eating salad since he was about 15 months old. I just got my 2.5 yr old twins to eat it for the first time 2 days ago. I think it’s a texture thing for most. Last night we had this giant salad for dinner and 2 out of the 3 kids scarfed down two big bowls. The third did eventually eat her whole bowl, but had to be coaxed….a lot….and it was not without tears. You win some, you lose some. She eventually ate it, so I consider that a win!
The salad contained kale, savoy cabbage, spinach, red onion, carrots, tomatoes, cucumbers, avocado, pumpkin seeds and walnuts. M ate it with ranch dressing. I try to buy the least processed dressing I can find, usually Annie’s. I generally make my own vinaigrettes, but M hasn’t liked the homemade ranch dressings that I’ve tried. Soooo, if it gets him to eat his salad, I let this one slide. Look at that long list of veggies that are in this salad!! I’d say that makes up for the oil and sugar in the dressing, don’t you agree? The girls and I ate it with a homemade vinaigrette. If your kid has a favorite dressing, use that if it gets him/her to eat this!
Also, included here is a Peanut Butter Muffin from Happy Herbivore. I can’t find this recipe anywhere online, unfortunately, and since I don’t have the permission to print it, I won’t be sharing it. However, she has a ton of muffin recipes on her blog and all her recipes are awesome, so go check it out! She has many cookbooks out there and this recipe came from Happy Herbivore Light and Lean. I highly recommend it if you are looking for quick and easy plant based recipes.
I rounded out the lunch with cantaloupe chunks, M’s favorite fruit!
Salad, Ranch Dressing (in tin), Peanut Butter Muffin, Cantaloupe
A2Z Muffin from My Beef with Meat cookbook, orange slices, cantaloupe chunks and sweet green peas.
Do you have little ones back to school already? What have they been enjoying for lunch so far?? I’d love to hear from you in the comments section!