Snacktime with LunchBots

This year my fifth grader will only have 20 min for lunch which - compared to Europe where kids have up to one hour for lunch - is very little. Thankfully the class is allowed to bring snack and now I am sending a bigger snack and a smaller lunch so there is still time to socialize at lunch and he eats enough during the day! I remembered that I won a LunchBots Trio a little while ago from Bobbi's Bentos and I knew that it would be the perfect size for a big mid-morning snack.

My son was thrilled with the LunchBots container and picked his own snack today: Somersaults sunflower seed nuggets, veggie sticks and an apple and SunButter sandwich, yum!

Happy TGIF!

We survived the first week of school ;)

A Fish-y Lunch

Today's lunch is all about fish. My son loves couscous and since I had some left overs I packed him couscous in a cute fish box. I also packed a Sunbutter sandwich in fish shape with UNREAL dye-free candy, Somersaults crunchy sunflower seed nuggets and grape and apple corrals. 

Things I used for this lunch:

Fish Box:

EasyLunchboxes:

Seashore Picks:

UNREAL candy:

Simply Lunch

Today's lunch is very simple. Broccoli, cauliflower, peppers and carrots with ranch dip and a ham and pickle sandwich on fresh bread. I also packed ice water. 

First Day of School 2012/2013

We started school :)

Everybody was very excited for their first day and I wanted to make sure they had some healthy lunches to fuel them through the first exciting day!

For my First Grader I packed sunflower seeds in a cute dog silicone cup, sliced mini peppers decorated with a crayon pick, four mini sandwiches with Sunbutter spread, a high protein power bar and a lunchbox note wishing him luck :)

For my Second Grader I packed broccoli, carrots, sliced orange and yellow peppers with ranch dip in a small bottle and decorated with a crayon pick, four mini Sunbutter and jelly sandwiches, strawberries with blueberries and of course a little note :)

And my fifth grader requested broccoli, carrots and orange peppers with ranch dip which I decorated with a crayon pick, crackers, a roll with ham and cheese, a small treat and the lunch note was tucked into his lunch bag :)

I hope everyone had a good start on their first day!

Things I used to make this lunch:

Chobani Raspberry Chocolate Scones {with Recipe}

It was a rainy weekend and therefore great for baking yummy treats for this week!

If you read my blog regularly you know I love baking with Chobani and using the yummy recipes from Chobani Kitchen. However, I mostly bake spontaneously and never have all the ingredients on hand needed so I tweak them to fit what I have at home.

This time we made Raspberry Lemon Scones with mini chocolate chips based on the Strawberry Scone Recipe! Find the recipe at the end of my post..

My kids love to help and my 5 year old son wanted to make the scones into fun shapes instead of just triangles. I did not mind so he picked a car and a firetruck cookie cutter and helped cut them out.

We had so much fun together in the kitchen!

Here are the cars and firetrucks my son made...

...I also made some round ones to use in our lunches this week! They smelled so good baking we could not wait to try them!

How amazing do these look! And they taste delicious! 

I had a hard time saving some for this weeks lunches. I think I have to bake some more!

Chobani Raspberry Lemon Scones with Mini Chocolate Chips

You will need:

• 3/4 cup Chobani Lemon Greek Yogurt
• 2 c all-purpose flour plus extra for dusting work surface
  (I added a little flax seed to the flour :)
• ¼ c sugar plus 2 T for sprinkling
• 2 t baking powder
• ½ tsp baking soda
• ¼ tsp kosher salt
• 4 Tbsp cold unsalted butter cut into ¼-inch cubes
• 1/2 c whole frozen raspberries
  1/4 c mini dark chocolate chips
  
  
  How to make the scones: 
  
  

  Step 1

  Preheat oven to 425°F (Gas Mark 7). In a large bowl whisk together flour, ¼ cup sugar, baking powder, baking soda and salt. Add butter and using a pastry cutter or your fingers, cut butter into flour mixture until it resembles coarse cornmeal.

  Step 2

  Stir in raspberries and mini chocolate chips, then gently incorporate Chobani, taking care not to over mix.

  Step 3

  Turn dough onto a heavily floured work surface. Fold dough on top of itself to knead, 3 to 4 turns, then pat into 1½-in thick rectangle. Fold rectangle into thirds and shape into a 1-in thick circle. Cut into 8 wedges or use cookie cutters to shape your dough instead.

  Step 4

  Arrange wedges/shapes on parchment paper-lined baking sheet and sprinkle tops of scones with remaining 2 T sugar. Bake until golden brown, 12 to 15 minutes. Cool on a wire rack before serving.

  
  

  Happy Baking and a good Start into your week!

  
  
  
  

Beary Snack

I packed a quick snack to bring with us today while running errands.

I packed a bear shaped PBJ, half a PBJ organic cereal bar, no bake cereal bites and some strawberry hearts. Quick, easy and still cute ;)

Happy Thursday!

Flower Lunch

I found some ripe and sweet strawberries at the store over the weekend and had some left over whole wheat pancakes left over so lunch today is breakfast for lunch :)

I packed whole wheat pancakes cut into flower shapes and decorated with FruitaBü fruit strips as well as homemade strawberry yogurt, fresh strawberries decorated with flower picks and granola. 

Strawberry Yogurt with Chobani Non-Fat Vanilla Yogurt

(for 2 lunches)

6  TBS Vanilla Chobani

4 Strawberries

Honey/Sugar or Agave Syrup to taste

(I added 1/8 Teaspoon of Vanilla sugar)

Blend all ingredients in the blender until smooth.

Enjoy!