1 Lunch + 2 Snacks #117

January 5, 2016  |  1 Lunch + 2 Snacks
1 Lunch + 2 Snacks 117 |

LUNCH – ABC Soup & Egg Salad + Avocado on Toast
Soup in mini tea cups plus randomly shaped toasts all add to the fun. Truly, it doesn’t take much to get the kids chattering about simple things. So much conversation was had about these randomly shaped toasts. “Mine looks like a penguin????” or “I’m going to eat the pointy side first”. All I know is, it didn’t take any extra effort on my part and the kids gobbled them up.

You can find the ABC Soup recipe here and the Classic Egg Salad recipe here. I love having a batch of egg salad in the fridge, during the week, because it is a super easy way to make up quick breakfasts, lunches, snacks and even light dinners.

SNACK – Tropical Smoothie & Cinnamon Toast Croutons
A little snack vacation to the tropics (don’t forget your sunglasses and flip flops). The smoothie is a blend of 1 cup tropical frozen fruit (in the freezer section at the grocery store), 1 cup unsweetened coconut milk and 1 banana.

The croutons are made with melted butter and cinnamon instead of olive oil and garlic. A sweet version of the savory crouton, but with no sugar added. To make them, I cut 4 slices of whole wheat bread into cubes (about 3/4 inch) and tossed them with 3 tablespoons of melted butter and sprinkled them with cinnamon. Then I baked them on a baking sheet, in a 350°F oven, for about 10-15 minutes, until they were crispy and golden, shaking the pan every 5 minutes or so.

If you don’t have the time, energy or interest to make croutons, you can totally just pop some slices of bread in the toaster. When they are toasted, butter them and sprinkle on some cinnamon and cut the toast slices into cubes (strips, triangles, whatever suits your fancy). I’ve done that many, many, many times:)

What I like about these croutons though, is that I can make a large batch, all at once, and they are good cold, just like regular croutons. That means I can use the leftover croutons to top up smoothie soup, fruit salad, yogurt, applesauce etc.

SNACK – Loaded Celery Sticks with Goat Cheese, Cranberries & Walnuts
Celery sticks are such a great way to serve up all sorts of dips, spreads and mixes. Not only is celery a staple in most people’s fridges, but celery sticks are crunchy and their nice light flavour goes with just about anything from cream cheese, peanut butter and cheddar cheese to egg salad, roasted red pepper hummus and tuna slaw salad.

To make this goat cheese spread, I mixed a 140g package of soft unripened goat cheese with 1 tablespoon of maple syrup, then I gently mixed in 1/3 cup of dried cranberries. After spreading the cheese mixture on the celery sticks, I sprinkled on a few walnuts. You could also mix the walnuts in with the cranberries and spread it crackers.

Happy Tuesday!


1 Lunch + 2 Snacks is where I share the healthy, kid friendly lunch and snacks, that I serve the kids Monday to Friday, along with a few tips & tricks thrown in here and there. For more posts in this series click here. If you would like to see my lunch and snack ideas in real time, you can follow me on Instagram where I post them as they happen:)

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