1 Lunch + 2 Snacks #82
LUNCH – Egg Salad Sandwiches with Carrot & Arugula
I made these cute bunny sandwiches by using a cookie cutter to cut out the bread, then I topped the bottom slice with egg salad, some shredded carrot, arugula and a second slice of bread. We have been trying out some new greens and now that spinach seems to be a favorite of everyone’s, we are giving arugula a try. Arugula is just plain cute, so the kids are very interested in it, plus for anyone who isn’t fully committed, it is very easy to simple pull off.
Asparagus is another food we have been working on. I served it here trimmed with the bottom peeled, to make it more tender, and steamed with some lemon juice and salt. Out of the 10 of us (family and daycare friends), only 4 of us enjoy asparagus, but that doesn’t mean I stop serving it. I keep trying new ways to prepare and present it and I keep serving it. Asparagus is bountiful in the spring, so it’s really not that big a deal to include a stalk or two on everyone’s plate, a few time a week – even if you don’t expect it to get eaten. One day you just might be surprised:)
SNACK – Banana, Mango & Butternut Squash Smoothie
Yep…butternut squash. Maybe not what you would normally think to add to a smoothie, but I’m in the process of rotating out my freezer. Making sure we eat up all the food, that will be coming up to it’s best before time in the next month or two, so that I don’t have to throw it out. I hate throwing food out. And I found some butternut squash puree that I had prepared. Plus, I think it’s a good idea to try to add vegetables to our smoothies.
It was good too. The kids all had multiple servings, and there were 5 that day, so it’s a good thing I made a lot. If you are serving less people, you could easily halve this recipe, but I always like to make more than I need and freeze whatever is leftover in ice pop molds.
To make this smoothie I used, 2 frozen bananas (cut up), 2 cups of frozen mango, 1 cup of butternut squash puree and 2 cups of milk (plus more if you want to thin the smoothie more). It makes about 6 cups, so like I said you, could easily halve the recipe.
SNACK – Cheesy Cracker Nachos with Greek Yogurt & Salsa
I don’t serve store bought crackers very often to the daycare kids. One, because often all the other food gets ignored. And two, they usually have a very long list of ingredients, including additives and preservatives. These crackers only have 3 ingredients and so, sometimes when time is tight and we need a snack, like now, they are quick and easy.
Here I laid out the crackers on a parchment paper lined baking sheet, sprinkled on some shredded cheddar cheese and popped them into a 350°F oven until the cheese melted. Then I intentionally topped them up with a dollop of plain greek yogurt and salsa, so that the cracker monster’s in the group, ate more than just the cracker.
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:)