School Lunches

Week 6 – School Lunches

Happy Saturday as we approach the end of October! That means Halloween weekend is coming up! When we moved to Arizona over a year ago now it was weird to finally trick-or-treat actually on Halloween. It is great here to see all the homes decorated and people outside. With the usually nice weather, people are sitting out front to great the trick-or-treaters. In Iowa we had a designated beggers night and time in which the kiddos would go trick-or-treating. I like the change and really look forward to going all out once we buy our own home here! For now I will enjoy decorated the inside of the home and putting up a few lights outside. My oldest boy really wants one of those big blow up halloween creatures out in the front yard. I tell him that will be the first thing he can go and purchase with dad when we find our new home!

I hope you are enjoying my weekly school lunch post. I enjoy sharing what we have for lunches and how easy it is to pack a lunch! It is also great if your kiddos are old enough to help and pack them the night before or that morning. So here you go another week of healthy and delicious lunches in our Yumbox.

Monday: Cheesestick, celery, and cherries. Grilled hamburger. Lettuce leaves. Dark Chocolate Honey Mint that I get from Trader Joe’s. Those mints are so so so good! Even better in melted in your hot chocolate. Will be sharing my recipe for that soon, so stay tune!img_0799

Tuesday: Turkey Taco Salad with Goat Gouda cheese. Plantain chips. Mango Salsa ( you can find my recipe here).img_0800

Wednesday: Sunbutter and Honey wraps using Rudis wrap. Blueberries and Strawberries. Celery. Mix Kale salad ( I get from Costco, but I do not use the salad dressing in it.) Pepitas and Cranberries. Nick-Sticks ( you can buy them here). I love Wallace Farms Nick-Sticks they are a great protein made from grass-fed cows. I love to add them to lunches. They also make a good snack, keep in my purse on the go, or even after a workout!img_0801

Thursday: Bulgarian Yogurt with Raw Honey and Enjoy Life Foods mini chocolate chips. Blueberries and Strawberries. Uncured all beef hotdogs. Plantain chips. Carrots.img_0802

Friday: Lettuce Leaves and grilled chicken. Blueberries and cheesestick.img_0803

Another week in the books. Some days I struggle and don’t feel like making lunches, but then I remind myself how much my kiddos look forward to their lunch I pack them. Also I then know they are getting the fuel they need throughout the day to keep them going. I can say it was amazing not having to wash lunch boxes during fall break!!

Enjoy!img_0804

Uncategorized

School Lunches – Week 5

How did this weekend already pass me by?!? Kiddos are finishing up on fall break and keeping me busy that is for sure. Enjoying our evenings as a family at the pool winding down the day. Crazy to think of it being Fall, and the weather is still well into the 90s around here.

Since the kiddos are on break I am sharing my lunches I made for them the first week of school. They got to enjoy dinner leftovers of course and a special treat that week! Here is another week of healthy school lunches in our yumbox.

Monday: Scrambled Egg and Shredded Pork in Rudis wrap. Strawberries and Blueberries. Carrots. Lettuce leaves. Special dessert: Goat Cheese Cheesecake. YUM! Seriously taste just like cheesecake!  You can find the recipe here.img_0793

Tuesday: Tuna cakes (find my recipe here) Dates. Plantain chips from Trader Joe’s. Broccoli slaw and lettuce leaves. My kiddos are not dressing fans and eat their salads plain.img_0794

Wednesday: Chobani yogurt tube, Dried Apricots, Carrots, Veggie fried rice, and shredded pork. Seriously my kiddos are pork fanatics, and I have to cut them off!img_0795

Thursday: Cheesestick. Mango Salsa ( you can find my recipe here) Broccoli Slaw that I by from Trader Joe’s. Gluten-Free pancake with sunbutter and honey that was leftover from that mornings breakfast. Uncured all beef hotdogs.img_0796

Friday: Blueberries. Celery. Lettuce leaves and grilled chicken. Ginger-Lime Cauliflower Rice ( you can find my recipe here) I love me some cauliflower rice! I buy the organic frozen bags from Trader Joe’s and it makes it for a quick throw together veggie!img_0797

So there you have it! Another full week of healthy and nutritious meals for the kiddos. Fuel the body with wholesome food 🙂img_0798

School Lunches

School Lunches – Week 4

Another week in the books for school lunches. For me, school lunches are a great way to finish up leftovers. Makes menu planning and prepping a breeze. It is also a way to have your kiddos help out if they are old enough. I keep my weekly menu board up in the pantry. Olivia, my daughter, loves helping out in the kitchen. When she is done getting ready for school she will step in and see what needs to be done for school snacks and lunches while I am making breakfast. She can look at the board and start going to town putting everything together. It helps me out, and gets them excited to help pack lunches and snack bags.

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Week 4 meals were kind of a mixture of odds and ends left in the fridge. I have emergency protein on hand if we go through more of dinner than what I had planned. One of my favorite things to have on hand is Wallace Farms Nick Sticks. They make great snacks, after workout protein, and easy to cut up and throw into lunches! Here is a break down of what my kiddos enjoyed eating this week!

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Monday: Hard Boiled Egg, buffalo chicken, lettuce wedges, mango, and cheese stick.
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Tuesday: Hard Boiled Egg, Jello, Pickles, mango, and Lettuce Wrap Ham Rolls. Ham roll: guac, goad gouda cheese, carrot slices, and uncured ham slices.
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Wednesday: Pulled Pork with Frank’s Red Hot, Lettuce wedges, Celery and Sunbutter, White Mountain Bulgarian Yogurt with Raw Honey and Strawberries, and Green Beans.
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Thursday: Plantain Chips, Uncured Hotdogs, White Mountain Bulgarian Yogurt with Raw Honey, Grapes, Carrots, and Pickle.
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Friday: Wallace Farm Nick Sticks, Carrots, Plantain Chips, Apple Slices, and Cheese Stick.

Another great week of healthy, wholesome school lunches. Providing nutritious food for growing bodies. Living life one day at a time!

 

Enjoy 🙂

Clean Eating, School Lunches

School Lunches – Week 3

Week 3 into my weekly school lunch theme.  I hope you all are finding these useful. At least for me, it gives me a place to come back to when I am in a pinch for ideas. You know when you meal plan and trying to decide what to have. A lot of times I look through pictures I have taken or old blog photos for meals to revisit.  Take a look at Week 3 school lunches in our YumBox lunch boxes.

Week 3- Healthy School Lunches:

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Monday: Tuna cake, kale salad with raisins and grilled chicken, pickles, blueberries and strawberries, and sunbutter ball.
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Tuesday: Carrots, kale salad with cranberries and pepitas, pickle, ham and cheese wrap, and blueberries.
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Wednesday: Carrots, kale salad, hardboiled egg, steak, cherries, and mini banana muffin.
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Thursday: Pickles, ham/carrot/cheese wrap, jello, celery with sunbutter, and strawberries.
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Friday: Carrots, grilled chicken, green beans, pickle, chocolate avocado pudding, pineapple and blueberries, and sunbutter ball.

Another week has gone by with another week of freshly made school lunches. Keeping my kiddos fueled with healthy and nutritious lunches! Living with purpose on this journey called LIFE.  Enjoy!

Clean Eating, Dessert

Cassava Flour Mug Cakes

I am a sucker for a great mug cake. Usually I make them with almond flour and/or coconut flour, but I wanted to try something different. My oldest child’s birthday is coming up in October so wanted to try a new version of a mug cake.

I have an awful sweet tooth so when it comes to making desserts in the house I try not to make a lot as I would go to town on it! So mug cakes are amazing for portion control. I spit them in half or even into thirds. Now I don’t have to worry about extra cake/dessert laying around the house.

This mug cake is a definite winner in my household. Plus I can make it nut-free by substituting in sunflower seed butter. Let me know what you think!

Ingredients:

Directions

  1. Whisk egg, vanilla, melted coconut oil, and maple syrup together in mug.img_0751
  2. Whisk in chocolate coconut peanut butter img_0755
  3. Add in baking powder, salt, and cinnamon. Mix until combined.
  4. Add in Cassava Flour. Mixed until combined IMG_0310
  5. Mix in chocolate chips.img_0748
  6. Microwave for 1 minute 20 seconds (depending on your microwave)img_0753

Eat it plain…Top it with fruit…Enjoy with some vanilla ice cream!

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Clean Eating

Hello Autumn- Bring on the Chili

Finally  my favorite time of year has arrived – Autumn! I love everything about this season from the weather to the holidays. Oh and you cannot forget FOOTBALL. Along with football comes my delicious crockpot chili. For me I can eat a bowl of chili and a side salad all week long.

Seriously Rob and I are totally on par. As I was sitting here writing the title of this blog post, Rob pops into the room to say this:

Rob – “You know what sounds so good right now?”

Me- “No dear, what?”

Rob – “A bowl of Chili”

Me – “Are you serious, I am totally blogging about my chili recipe right now”

So you know what will be going on the menu for the upcoming week 🙂

The best part about this chili is I can ground up the meat and then throw everything in the crockpot to simmer the rest of the day until dinner. My kiddos call this “hot” chili. Although not too extremely hot, it is pretty delicious with a kick!

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Crockpot Chili

Ingredients:

  • 1 onion
  • 8 garlic cloves
  • 4lbs of meat ( I use grassfed beef or organic ground turkey)
  • 2- 6oz cans of tomato paste
  • 1 can tomato sauce
  • 2- 8oz can of fire-roasted tomatoes
  • 4tbsp chili powder
  • 4tbsp of cumin
  • 1tbsp grade b maple syrup (optional)
  • 1 bottle of hard cider
  • 1/8-1/2 tsp cayenne pepper depending on your liking
  • basil
  • oregano
  • salt
  • ground pepper
  • 2 cans of black beans (optional)-drain and rinse
  • Mushrooms (optional)

Directions:

  1. In skillet add either oil or butter and chopped onion. Cooked onion until translucent. Add garlic and cook until fragrant. Add ground meat and cook until browned. While meat is cooking sprinkle in basil, oregano, salt and pepper.
  2. Blend fire-roasted tomatoes in blender and pulse a few times ( you may skip this step and just add to the crockpot. I prefer my tomatoes more pureed)
  3. In crockpot pour in hard cider, and mix in the tomato paste
  4. Add in fire-roasted tomatoes, tomato sauce, and maple syrup. Mix until combined
  5. Add in chili powder, cumin, and cayenne pepper. Sprinkle in more oregano, salt, and pepper. Mix until incorporated.
  6. Add in cooked ground meat.
  7. Set temperature to low and cook for 5-6 hours, or until heated through.

There are several ways you can add chili to the menu during the week. Here are some of my favorite ways. Although, my favorite way is to serve it in a bowl with crushed plantain chips on top!

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Baked Potato and Chili
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Chili Dog Style
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Halloween Style – Chili, goat gouda cheese, and hotdog cut up like and octopus.

Now go enjoy a bowl of chili because I know I will!

** edited 2/20/18 To add in black beans and mushrooms. Loving them in my chili. I currently omit the maple syrup in my chili now too.

Clean Eating, School Lunches

School Lunches – Week 2

Happy Saturday and it is time for another week of school lunches in our YumBox lunch boxes.  This week I made some of Against All Grains Jello using Trader Joe’s Cherry Cider.  Let me tell you, it was delicious. I love cherry and so do my kiddos. Typically I do unfitted apple juice or Newmans Grape juice, but I was in the mood for some cherry. As I was pouring the warm jello into the glass container, it totally reminded me of when my mom would make me warm jello when I was sick. Oh the memories… Now lets get to what we had this week for school lunches!

Week 2- School Lunches

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Monday: Carrots and green beans, grilled chicken, Stoneyfield yogurt, kind bar, and orange.
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Tuesday: Stoneyfield yogurt, G-F pancakes with sunbutter and raw honey, Nick-Sticks, Jello, Carrots, and half banana.
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Wednesday: Carrots, jello, uncured hotdogs, cheesestick, and apple slices.
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Thursday: Pickles, romain lettuce with grilled hamburger, strawberries, cheesestick, and jello.
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Friday: Carrots, strawberries, jello, cheesestick, and beef roast.

So there you have it, another week of healthy prepared school lunches. Simple, filling, and nutritious. Have a great weekend y’all!img_0719

Clean Eating

Gluten-Free Mac N Cheese

I decided to throw in a pasta meal this past weekend as my husband was running an international triathlon, and I wanted to add in some extra carbs. I typically get organic brown rice pasta from Trader Joe’s from time to time. This visit to the store I came across this new pasta they have. It is organic brown rice and quinoa pasta. Let me tell you, it was delicious. Such a hit that even all my kiddos ate it up. Which is huge as my youngest two are typically not pasta fans since they were not introduced to it until they were well past 3 years old. We are just starting to add in some different foods to our daily diets and see how we do with them; Gluten-Free pasta is one of them.

I made a really easy Mac and cheese, that I am sharing with you all today. We served it along with buffalo chicken. You can certainly make it into a cheesy tuna casserole too, or whatever else you come up with! 

Ingredients:

  1. Package of Organic Brown Rice and Quinoa Pasta
  2. 1/4 cup of coconut milk (or any other non-dairy milk or whole milk)
  3. 1/2 cup of Bulgarian Yogurt ( I used White Mountain)
  4. Approx. 2 cups of Raw Milk Cheese (or goat gouda)

Directions

  1. Boil pasta according to package instructions. I used himalayan salt in my water while it boiled. Added the pasta and stir continuously until was done. I cooked it for 7 minutes and drained.
  2. In same pan over med-med low heat add in 1/4 cup coconut milk and 1/2 cup of Bulgarian Yogurt and stir until combined. Slowly add a little bit of shredded cheese at at time until melted and combined. Continue until all the cheese is combined.

    3. Remove from heat and add pasta back in to pan and stir to combine with sauce. Season with salt, pepper, and garlic.img_0732

4. Dish up and Enjoy!img_0733

 

Clean Eating

5 Ingredient Breakfast Casserole

Switching up my normal breakfast routine and throwing in a breakfast casserole. It also makes for great leftovers during the week if I get lucky enough.  The kiddos tend to gobble this up and only save maybe 3 servings. This 5 ingredient breakfast is super easy to make and of course some good ol’ Franks Red Hot on top to make it complete!

 

Ingredients:

  1. 4 Russet Potatoes – Spiralized
  2. 6 Eggs
  3. Raw Milk Cheese
  4. 1 lb cooked ground pork ( seasoned with salt/pepper, garlic, and ground fennel seed)
  5. Optional -crumble cooked bacon on top

Step by Step

  • Spray 13X12 glass dish with EVOO
  • Spiralize the russet potatoes, cut strings in half, and set asideimg_0722
  • Cook the ground pork and season with salt/pepper, garlic, and fennel seed.
  • Layer 3 shredded potatoes on bottom of panimg_0720
  • Shred some raw milk cheese on topimg_0721
  • Layer cooked pork on top of potatoes
  • Layer last shredded potato on top of pork
  • Mix 6 eggs and raw milk cheese together
  • Pour egg mixture on top of last potatoimg_0725
  • If using bacon add on top of egg mixture
  • Cover with parchment paper and cook in oven at 350 degrees for 55 minutesimg_0727
  • Remove parchment paper and cooke for another 5-10 minutesimg_0728
  • Serve warm! Don’t forget to add some Frank’s Red Hot.img_0729

** I have also used organic ground turkey in place of the ground pork

 

Gobble up and Enjoy!

Clean Eating, School Lunches

Weekly School Lunch- 1

So I decided to change things up with my school lunch post. I will be posting my weekly lunches on Saturdays. That way I can compile my weeks worth of lunches all in one spot. This will provide a better snap shot of how I do our lunches during the week, and how you can really utilize dinner leftovers throughout the week!  Oh and I am really liking our YumBox lunch boxes this year.

Week 1 School Lunches:

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Monday: Carrots, romain lettuce with raisins, grilled chicken, pineapple, cheesestick, and organic ketchup.
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Tuesday: Carrots, romain lettuce with pickle, hardboiled egg, oranges, ham and cheese wrap.
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Wednesday: Celery with sunbutter, romain lettuce leaves, grilled chicken, cheesesticks, oranges and raisins.

 

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Thursday: Carrots, romain lettuce leaves, grilled chicken with organic ketchup, Siggi’s yogurt tube, and strawberries.

 

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Friday: pickle and carrots, Stonyfield  yogurt with raw honey and Enjoy Life mini chocolate chips, romain lettuce, uncured beef hotdog, and strawberries.

So there you have it, my kiddos weekly meals. Some days my kiddos get through all their lunch and some days not. They never waste food at school and I always pack their lunch in a lunch bag with freezer packs. So if they don’t get through their lunch they finish it either on the way home or as soon as they get home with their after school snack. Keep lunches simple and I never worry about repeating protein or veggies as you can see 🙂

Making healthy lunches to fuel their bodies one day at a time!  Happy packing.img_0701