We’re still getting used to Pre-K over here. Breakfast in bed always helps.
Toast two slices of whole-grain bread. Cut a heart-shape in both slices of bread with a cookie cutter (I used a heart, but any shape will do). Heat a teaspoon of oil in a pan, add one slice of bread, crack an egg into the heart, allow to set for a minute, then place the second piece of bread on top. Flip the sandwich after the egg white has set (no longer runny) to brown the other side. Serve!
This school year, my nightly pack-it-up routine has expanded to include two snacks. I’m trying to make snacks as turnkey as possible by making a list of go-to items I can get from fridge to lunch box rather quickly. That way, I can focus on the main event, which is, of course, LUNCH (said in my best Oprah voice!). Fruit, yogurt, cheese, and cut-up veggies are natural go-to items, but here are some other favorites in rotation at the moment. As I sat down to write this list, I realized that the reason they’re so popular with the kid is because they’re all associated with FUN and LOVE. And, well, I love that.
Edamame. Is there another healthy snack that’s as delicious and satisfying as edamame? Maybe it’s just me, but edamame really activates the pleasure center in my brain normally reserved for salty/crunchy/bad-for-you things like potato chips. The kiddo loves them, too — and especially loves squirting them out of the pod and popping them into her mouth. They’re available everywhere I shop from Whole Foods to Trader Joe’s to Costco to the regular grocery store so I stock up on whatever’s available at the time — individual snack packs or larger bags that I separate into other containers. I take them out of the freezer the night before, let them thaw in the fridge until morning, and pop ’em into the lunch bag. So easy.
Trail mix. For Take Your Kids to Work Day at Everyday Health, my team and I organized a healthy trail mix bar for the kids. It inspired me to think harder about just packing snacks like Cheddar Bunnies and calling it a day. Now, I mix fun finger foods like snack crackers with nuts, seeds, dried fruit, cacao nibs, and coconut chips (they’re SO good!) to even out the nutritional profile a bit. She loves the variety and I like finding new items to add to our make-shift trail mix bar at home.
Popcorn. The addition of popcorn to a Friday night movie takes the weekend from ho-hum to hooray for my kid. She loves adding the popcorn kernels to the oil (safely, of course) and then waiting for that tell-tale pop-pop-pop to happen. We love to experiment with different herbs, oils, and toppings. Parmesan cheese is the current favorite, but I’m trying to get her out of her comfort zone. Mexican Lime is on my list of toppings to try.
Muffins. Muffins are for Mommy-and-me time at my house. Lady M and I have gotten so good at finding ways to make our muffins healthier from adding brown bananas to cut sugar to Greek yogurt and black beans to cut the fat. But we’re not Nazi about it — we swap out so we can swap in. That way, there’s nothing standing the way of our muffins and a few delicious chocolate chips. We experiment with whatever’s on hand or in season. Last week, we went raspberry picking so we made raspberry and dark chocolate mini muffins (using up some sad-looking bananas from the fruit bowl for the win!). We gave a bunch to her new teachers and froze the rest for lunches for the weeks ahead.
Bunny eggs. I bought Japanese egg molds back when she was a toddler as a way of getting out of making scrambled eggs every morning. You boil the eggs, allow them to cool, and then press the whole egg into an adorable shape. “Bunny Eggs” have been breakfast stars ever since! Now that she’s eating two snacks at school, I’m adding Bunny Eggs to the snack-time mix as well. With the edamame and the egg, I like the fact that she’s getting at least one protein-packed snack per day that isn’t processed or complicated.
Now that I’ve got this list to refresh my memory when mommy brain strikes, I have another problem to solve. This morning, the kid almost toppled over under the weight of a backpack full of lunch, snacks, and her water bottle. 30 pounds of preschooler + 8 pounds of food and food accoutrement = oy vey. If anyone has any ideas on now to lighten the load, let me know. My friend Nicole over at The Humble Larder, reminded me of wax paper and paper bags last night. I’m placing my right order now.
Lady M went back to school this week. Her nerves were a bit frayed because she’s going to a new school and a lot of her friends have been scattered to the school district winds. The snapshot to the right captured her and a friend in a very relieved and heartfelt embrace. It was a short, but emotional week.
It was also incredibly hot so I stuck to easy things like Applegate Farms turkey breast and Cabot cheddar cheese kabobs and chicken fried rice (inspired by one of Weelicious’ blogs), along with fruit, veggies, and some muffins we made from raspberries we picked on vacation the week before. Today, we foraged at the farmers market in the park for fixings for the week. We ended up with corn, peaches, kale, green beans, red bell pepper, cucumbers, bread, and some gorgeous wildflowers.
We had ambitious lunch plans for today. I woke up imagining a seamless, get-it-all-done-on-Sunday assembly line. The park had other ideas. We stopped to take a free yoga class, hung out with friends on the playground, and took a stroll around the pond. Along the way, we completely forgot about our lunch plans so we had to quickly improvise when we got home.
I had just a few minutes to throw together today’s lunch, which will eventually get thrown into a thermos this week.
Pasta with Chicken Sausage, Wilted Kale, and Romano Cheese
1 box of whole wheat pasta
2 chicken sausages, precooked
1 Tbsp. pesto
1 bunch of kale, chopped
1/4 cup Romano cheese (or any other good hard cheese you have on hand)
Salt and pepper to taste
While the pasta was boiling, I threw the two chicken sausages under the broiler until they were done. I quickly trimmed and chopped the kale and sautéed it in 1 tsp of olive oil until wilted. Then, I cut the sausage links into bite-sized pieces and set them aside. The last thing to do was to drain the pasta, return it to same pot, add the pesto, the chicken sausage, wilted kale, and stir! I served it with a sprinkle of grated cheese (and then a little bit more — the girl likes her grated cheese!).
It makes about 7-to-8 servings for the preschool set. If you want to tone down the carbs, you can mix up the proportions so it’s not so pasta heavy. To accompany my less-than-svelte physique, my lunch featured more kale than pasta (cue the sad trombone).
It really needed a pop of color so I served it with bell pepper strips. If I had my s%Zt together, they’d be in the pasta dish. Better luck next time.
Join me over at Recipe Rehab for the Brown Bag Challenge this week. We’ll be sharing great lunch ideas and giving away fabulous prizes.