It’s hard to believe, but I’ve been staying home with the kids for over 3 months now. We’ve had a great summer and have just a couple more days to enjoy before we officially have a kindergartener in the house, and Devon gets me all to himself all day 🙂
This week, I’ve tried to do some prep-work for school lunches. So far, what I’ve done can also double as snacks. I feel like lately the kids have been eating snacks that are just a filler, versus snacks that are nutritious. Back-to-school is the perfect time for an overhaul!
So far, we’ve filled our pouches with homemade apple-plum-sauce and made homemade “Go-gurts” using these babies. The reusable pouches have been a favorite of the kids for a while now, but the silicone molds for yogurt, sans spoons, are new for us. We filled them with yogurt, froze them and took them to the Iowa State Fair last week. They were perfectly thawed by lunch time, a big hit with the kids and only mildly messy! Pretty much anything is messy with my kiddos though 🙂 They’re very excited to try out smoothies in the silicone molds next.
I also made a double batch of Peanut Butter Banana Muffins, regular sized for lunches and minis for snacks. These are super simple to make and are gluten free and dairy free with no added sugar, although I do add about half of the optional honey listed in the recipe. (And in case you actually want to make these muffins, I do not use a blender to make these. A mixer works just fine.)
Do you have any recipes that can pull double duty for school lunches and snacks?