My Week in Food
I wanted to tuck a treat into school lunch on “day one” so I made whole grain Chocolate Chip Pretzel Cookies from Best Lunch Box Ever, using the toaster oven to make a mini batch and stowing the extra dough in the freezer for next time.
The cookie was accompanied by fresh strawberries, bell peppers, and a chick pea/veggie/feta combo I call “Love Salad.” The containers came home empty.
We tried out homemade Strawberry Fruit Leather for the first time … a recipe swiped from Real Mom Nutrition. Made with loads of fresh strawberries and a little lemon juice and sugar, it’s a TOTAL KEEPER.
The kids requested Mac and Cheese for “back-to-school” supper and asked that I not mess with perfection by stirring in vegetables or swapping regular noodles for quinoa, spelt or some other variation. Point taken. This time.
Speaking of lunch, I’m completely smitten with these Kids Konserve lunch kits, which have everything from the brand’s signature stainless steel containers to cloth napkins and a sturdy water bottle. Forget the kids, I want one.
I thought it might be a mistake at the farm when EIGHT eggplants arrived in my CSA box this week. I’m doing my best to work my way through them…although next week might be called “My Week in Eggplant.”
I did use up three of them in Eggplant Rollatini, a dish inspired by this Real Simple recipe. I only had cottage cheese in the fridge, so used that in place of ricotta, and cut the amount of olive oil and cheese in half. It was a family-wide hit.
I’m experimenting with these silicon pop molds for school lunches starting with a yogurt pop mixture of Greek yogurt, milk, berries, maple syrup, and vanilla. Will report back.
Peanut butter-filled graham crackers are a favorite after school snack in our house and I’ve finally landed on a whole grain cracker that doesn’t taste like health food. Go Annie’s Organic.
How was your Week in Food?