Archive for February, 2013

February 25, 2013

School lunch, days 104 and 105; winter break lunches

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Ham and crackers; tomato hearts; carrots; cheese stick; chocolate. Clementine and veggie sticks for snack.

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Cream cheese and jelly sandwich, veggie sticks, candy hearts, fruit leather for lunch. Clementine, pretzels for snack.

Winter break was last week – KG went to a camp run by her after-school program and brought lunch a couple times.
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Ham and pita, applesauce, cheese stick, candy hearts, Capri Sun (found randomly in the pantry, we had to send drinks). Clementine and veggie sticks for snack.

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Ham and pita, veggie sticks, pear, milk. (This was later in the week, she found out they were providing a lot of snacks, so smaller lunch.)

February 13, 2013

School lunch, day 100!

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100 cheese cut out; ham and pita; grapes and carrots (0s and 1s); smarties for lunch. Clementine and veggie sticks for snack.

February 11, 2013

Recipe review: 2 Ingredient Cookies

I often find myself looking at one or two overripe bananas on the kitchen counter, wondering why they weren’t eaten before the skins turned so black that they became unappetizing. I usually just toss them in the freezer, saying that I will make some banana bread, or banana muffins. Then I’ll go to put something in the freezer and discover I’ve stashed away enough bananas to be making bread for days.

Yesterday I found the solution to this problem! And it’s a delicious, done in 20 minutes solution. 2 ingredient cookies.

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As this review says, there are a lot of these “2 ingredient” ideas floating around Pinterest right now. One of the ingredients is usually a box of cake mix. Well, call me nuts but I don’t think anything that has 30 ingredients itself should be included in a simple, healthy recipe.

These cookies, however, are two real food ingredients, ones that I always have on hand: Bananas and oats. Then some add-ins — pretty much anything you’d like.

I’ve made these twice in the past two days — they are that easy. I’m putting the whole recipe below, because you won’t believe it, but make sure to stop by the original post for more add-in ideas.

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2 ingredient cookies

Two bananas
One cup oats

Mash ingredients together in a bowl. Drop by tablespoons onto a greased cookie sheet. Bake at 350 for 15 minutes.

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Crazy easy. And crazy delicious.

Yesterday I added in chocolate chips (about 1/8 to 1/4 of a cup). Today I doubled the recipe and added in the following: 1/4 c raisins; 1/4 c chopped dates; couple dashes cinnamon. Then I divided the batter in half, and put about 1/8 c chocolate chips in half (for the kids) and 2 tbsps chopped walnuts in the other (for me). Leaving out the chocolate, these are even vegan-friendly.

I made my half into bigger cookies — about 5 cookies. Two made an excellent, guilt-free breakfast. I kept the kids at about a tablespoon each. Perfect for snacking or packing in lunches.

February 10, 2013

No-sugar fruit and yogurt parfaits

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W’s birthday was this past Friday, and I wanted to send a snack to his preschool to celebrate, but they have a strict no sugary snacks policy. So no cupcakes, no cookies.

Luckily, they do provide a list of suggestions. One was fruit and yogurt parfaits, and here is my version.

Bottom layer: plain, non-fat yogurt.
Middle layer: plain, unsweetened applesauce.
Top layer: vegan blueberry pie filling, which is banana, dates and blueberries.
Topper: one slice banana

We served them in empty single-serve applesauce containers… That was the trickiest part! It is hard to make and transport 26 little treats. We had to find something that would fit in my cupcake carrier, and the applesauce containers worked perfectly. I put some press-n-seal over the top of each tray for security.

Here’s hoping the preschoolers enjoy the treat! W liked seeing all 26 containers set up to go to school 🙂