1 Lunch + 2 Snacks #44
LUNCH – Avocado Deviled Eggs with Broccoli & Cheese and Tomatoes
This was one of those lunches that I wondered is anyone going to eat this? Some of the kids like egg whites, some yolks, some both. Most of the kids now like avocado though, especially when it is mashed and with three ripe avocados in my fruit bowl, I decided to gave it a try. Happily, it was a unanimous hit. I love it when that happens.
I chose the broccoli & cheese and tomatoes to serve alongside because they are favorites with this crew, so in the event that the deviled eggs were a miss, the kids would have something on their plate that I knew they would eat.
To make the avocado deviled eggs I cut 6 peeled hard boiled eggs in half lengthwise and popped the yolks into a bowl and set the whites aside. I mashed the yolks with a fork along with 1/2 an avocado, 1 tablespoon of mayonnaise, a squeeze of lemon juice and some salt & pepper to taste. Then using a teaspoon, I scooped the yolk mixture back into the hard boiled egg whites.
SNACK – Oatmeal with Raisins, Cashews & Milk
We have oatmeal at least once a week for morning snack. When I first started serving it, I served it plain with some add-ins on the side and would ask the kids if they wanted me to add milk to their bowl. They would stir in the milk and decide if they wanted to add in the extras or eat them on the side. But as the kids tastes develop and they start adding in more and more, I am able to add favorite foods right to the oatmeal, like the raisins here. I still like to add new or less favorite foods on the side, so the kids can continue to have some choice and I can continue to introduce/offer new foods.
The little bottles of milk are a fun, skill building way for the kids to add their own milk. A few tips – serve the oatmeal in a wider bowl (increased target area) and only add a small amount of milk to the bottle (because they will
more than likely dump it all in at once).
To make this oatmeal I added 1/3 cup of chopped dried raisins to 3 1/2 cups of water in a saucepan and brought it to a boil. Then I stirred in 2 cups of old fashioned oats, reduced the heat to medium and simmered the oatmeal for about 5 minutes or until all the liquid was absorbed. Here’s another way we like it.
SNACK – Rice Cakes with Hummus, Carrots, Red Cabbage and Celery
There are a few things I try to do at afternoon snack. One – serve veggies. Two – make it colourful. Three – leave out the sugar. This is the ideal, it doesn’t always happen, but it is my goal for a few reasons. One – kids are hungry at this time of day, and if they are hungry, they are more likely to eat what you put down in front of them. Two – I don’t want them to sabotage their dinner with a bunch of empty, sugary snacks. Three – if by chance they do eat so much that it affects their dinner, at least they ate a ton of veggies:)
To make this easy snack I spread hummus on a rice cake and then topped it with shredded carrot and finely diced red cabbage & celery.
1 Lunch + 2 Snacks is where I share the lunch and snacks that I serve 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 healthy lunch and snack ideas in real time, you can follow me on Instagram where I post them as they happen:)