1 Lunch + 2 Snacks #57
LUNCH – Egg Salad Roll-Ups with Spinach and Carrots & Tomatoes
These egg salad roll-ups are a great lunch, especially if you want to make lunch up ahead of time. I lay out the spinach leaves on the whole wheat tortilla and then top them with a line of egg salad down the middle, that way the wrap doesn’t get soggy. Then I roll it up and use a bit of mayonnaise as “glue” at the edge to hold it closed. To keep them until lunch time, I wrap them in plastic wrap or foil and refrigerate them until lunch. then I pull them out and slice them using a serrated knife.
There are some vegetables that we have on hand, pretty much all of the time, and carrots are one of them. They get eaten almost daily, whether they are in soups, stews or other dishes, or just on their own. Sometimes the way you cut them, is all you need to keep things interesting. Circles, sticks, mini carrots, they can all be fun and new in their own way. Here I cut the carrots a bit rough and the kids noticed it right way. “Look, I got a big carrot!” Doesn’t take much to keep things interesting:)
SNACK – Plain Yogurt with Berry Sauce & Cinnamon Hearts
This is the same berry sauce I used here and here. It has pretty much become a staple in our fridge because it is so delicious on so many different things, like apple sauce, ice cream and pancakes. Here I used it as a topping on plain greek yogurt along with some frozen blueberries and some cinnamon heart bread crackers for dipping. I made the cinnamon hearts the same way I made these bread crackers, only I brushed them with melted butter and sprinkled on some cinnamon, before popping them into the oven.
Between five 1-3 year olds, we went through a large tub of yogurt for this snack. They clearly liked it. I don’t add any sweetener (honey or maple syrup) to the yogurt or the berry sauce anymore, but there was a time when I drizzled maple syrup on the plain yogurt or added honey to the berry sauce. Change takes time, and for kids who are used to the sweet taste of store flavoured and sweetened yogurt, switching to plain yogurt can be difficult. The great thing is, you get to control the amount and type of sweetener your kids eat and the best thing is, you can reduce the amount, as your kids get used to the taste of less sugar.
SNACK – Muffins 2 Ways and an Apple
I love this idea. Absolutely love it. I wanted a muffin recipe that I could make a double batch of, but then with a few minor tweaks create two variations. Same time. Twice the return. That’s my kind of baking. What I found along the way was this To-Go Baked Oatmeal recipe.
Topping the muffins with different add-ins is brilliant (I used raisins and pecans here), saves me a ton of time in the kitchen, lets everyone decide what toppings they want and/or lets me batch freeze different muffins for different weeks. I substituted coconut oil for canola oil and attempted to substitute the brown sugar with maple syrup (I also reduced the milk by 1/4 cup) with not so stellar results (I would stick to the recipe:), but what I am really excited about is I can essentially do this with any muffin recipe. Banana muffins – some with chocolate chips, some with walnuts, some with blueberries. Carrot muffins – some with raisins, some with pecans, some with apples. I am excited to say the least.
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:)