1 Lunch + 2 Snacks #60
LUNCH – Deconstructed Tomato Tortellini Soup
This Deconstructed Tomato Tortellini Soup is a great replacement for store bought canned tomato soup. The tortellini can be added right to the soup, but I decided to serve it separately, so the kids could decide it they wanted to eat it on its own, or add it to the soup themselves. Presenting it on a skewer just makes it more fun.
SNACK – Strawberry Vanilla “Frozen Yogurt”
I’ve talked about our Yonanas frozen treat maker before here and here, and how much the kids love the “ice cream” that we make with it. This time around I wanted to try something new and add some frozen yogurt. To make the frozen yogurt, I mixed 1 cup of plain yogurt with 1 teaspoon of vanilla and spooned it into an ice cube tray.
Once the yogurt was frozen I used my Yonanas machine to make the strawberry vanilla frozen yogurt – I used 2 frozen bananas, 1 cup of frozen strawberries and 4 cubes of the frozen yogurt. I added them to the machine in the following order – 1 banana, 1/2 cup strawberries, 2 yogurt cubes, 1/2 banana, 1/2 cup of strawberries, 1/2 banana, 2 yogurt cubes and then stirred it all together.
SNACK – Muffins & Fruit (all dressed up for Valentine’s Day)
Dressing up muffins like cupcakes or donuts turns them into a special treat without adding a ton of sugar – the kids always get excited when I serve them. I wanted to dress these pumpkin muffins up for Valentine’s day, so I naturally thought of pink sprinkles. I have used shredded coconut as sprinkles before and have seen dyed shredded coconut sold in bulk, but I didn’t want to use red food colouring. So, with some cooked beets in the fridge, I decided to try dying my own with beet juice – it worked perfectly.
To make the pink “sprinkles” I used some beet juice that had collected around some cooked beets. It didn’t take much, I just poured the juice onto a plate and sprinkled a small amount of shredded coconut into the juice. I mixed the coconut in the juice and seeing that not all the juice had been absorbed, I added a bit more coconut and mixed again. I continued to do this until all the beet juice was absorbed. And voila, I had pretty pink healthy sprinkles!
I topped the muffins with cream cheese for the “frosting”, added the pink coconut “sprinkles” and served them alongside some fruit skewers that I made with blueberries and watermelon, cut with a mini heart shaped cookie cutter, for a healthy and oh so pretty Valentine’s snack!
1 Lunch + 2 Snacks is where I share the healthy 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 lunch and snack ideas in real time, you can follow me on Instagram where I post them as they happen:)