This Week's Menu: 11/11 - 11/17

Saturday: Pizza + Carrots & Dip
Sunday: BBQ Chicken Salad + Pao de Queijo
Monday: Cashew Lettuce Wraps + Pineapple
Tuesday: Creamy Corn Chowder
Wednesday: Aidells Chicken Sausage + Boiled Eggs + Roasted Sweet Potatoes + Spinach Salad
Thursday: Portabella Veggie Burgers + Sweet Potato Chips
Friday: OUT/Easy/Family Event

Kids' Lunch of the Week:
Pao de Quejio + Deli Ham Roll-ups + Grapes/Oranges + Energy Bites + Cucumbers

After School Snacks:
Hummus + Celery/Carrots/Tomatoes
Crackers + Pepperoni + Cheese + Tomatoes + Fruit (inspired by Homegrown Traditions)
Apples & P.B. + Popcorn
Banana Protein Smoothies

This Week's Menu: 10/16 - 10/22

Slow Cooker Applesauce from The Kitchn -- something I want to try this week!

Friday: Quesadillas + Fresh Veggies & Ranch Dip
Saturday: Veggie Flatbread Pizzas + Fruit
Sunday: Crock Pot Minestrone + Diced Pears
Monday: BBQ Chicken Cobb Salad
Tuesday: Ham & Veggie Omelets + Toast
Wednesday: Almond-meal crusted chicken + Roasted Sweet Potatoes + Kale Salad w/ Oranges
Thursday: Beef Taco Salad
(Ry's Preschool snack: gogurts & crackers)

Breakfast ideas:
Creamy Chia Pudding, Overnight Oats, Veggie Eggs/Omelets, Green Juice and/or Smoothies, Pumpkin Pancakes (from freezer), Yogurt w/ Granola & Fruit

Snack ideas:
Fresh Veggies w/ Ranch, Crackers & Cheese, Ham-wrapped String Cheese, Crackers & Guacamole, Cottage Cheese w/ Tomatoes, Apples w/ Peanut Butter, Pumpkin Seeds, Yogurt w/ Granola, Frozen Grapes, Frozen Mangoes

Other: 
Whole Wheat Oatmeal Chocolate Chip Cookies, Slow Cooker Applesauce

This Week's Menu: 8/29 - 9/6

Friday: BYU Football game with friends (BYO Burgers + a side of fruit to share)
Saturday: Fend-for-yourself
Sunday: Spinach Ravioli with Homemade Marinara Sauce
Monday: Smoothies + Eggs + Toast
Tuesday: WW Spaghetti or zoodles with Homemade Marinara + Steamed Green Beans + Sliced Garden Cucumbers & Tomatoes
Wednesday: Stir Fried Veggies (carrots, green beans, bell peppers, broccoli, brussell sprouts, scalloped squash, mung beans -- sprinkled with chopped toasted almonds) + Brown Rice + Fruit
Thursday: Veggie Loaded Chili + Cornbread Muffins + Fruit
Friday: Kodiak Pancakes + Scrambled Eggs + Veggie Sausage
Saturday: Veggie & Bean Quesadillas or Tostadas

Breakfast Ideas:
Muffins + Yogurt & Berries
Eggs + Toast
Smoothies + Toast
Smoothie + Veggie Sausage + Berries

Snack Ideas:
Zucchini Muffins with Apples & Carrots*
CLIF Kid Z Bars*
Apple Slices*
Grapes*
Popcorn
Edamame
(*Good school-snacks for packing in backpacks)

Lunch Ideas:
Sandwiches
Quesadillas & Salsa
Mac & Cheese with Peas
Spinach Salad
Veggie Plate (cucumbers, tomatoes, avocado w/ rice vinegar and s&p)

This Week's Menu 8/22 - 8/28

Friday: Greek Pita Sandwiches (feta, red onion, tomatoes, cucumbers, bell peppers, hummus) + Fresh Mixed Berries
Saturday: Egg-in-a-hole + Veggie Sausage + Smoothies
Sunday: Spinach Ravioli (costco) topped with Tomatoes & Basil and Sauteed zucchini & squash + Fresh Fruit
Monday: [Neighborhood BBQ] Bring Veggie Burgers (Costco)+ Toffee Chocolate Chip Bars to share
Tuesday: Veggie Frittata + Veggie Sausage + Fruit
Wednesday: Caramelized Onion & Mushroom, Avocado, Spinach Quesadillas + Fresh Fruit
Thursday: Veggie Loaded Chili + Chips + Fresh Fruit

Breakfast Ideas:
Eggs + Toast
Smoothies + PB Toast
Fried Eggs + Veggie Sausage
Yogurt w/ Berries, Chia Seeds, Chopped Almonds

Snack Ideas:
Zucchini Muffins with Apples and Carrots
Energy Bites (these or these)
Popcorn
Hummus & Veggies
Chips & Salsa
Edamame
Apple Slices & Peanut Butter
Berries & Almonds

This Week's Menu: 8/16 - 8/22

Saturday: Black Bean Chipotle Burgers with Caramelized Onions & Mushrooms & Feta + Fruit
Sunday: Slow Cooker White Bean Chili (minus the chicken) with avocado & cilantro + Fruit
Monday: Black Bean & Sweet Corn Quinoa Salad + Fruit
Tuesday: Greek Pita (or flatbread) Wraps (stuffed with Hummus, sprouts, Feta, red onion, tomatoes, bell peppers, cucumbers) + Fruit
Wednesday: Fried Eggs + Sweet Potato Hash + [Vegetarian] Sausage + Smoothie
Thursday: Spinach Ravioli with Tomatoes & Basil + Spinach Salad + Fruit
Friday: Pancakes or Easy

Quick Breakfast Ideas:
PB Toast & Smoothies
Eggs & Toast
Sausage + Fruit
Muffins + Fruit

School Snack Ideas:
Apple Slices
No-Bake Energy Bites
Zucchini Muffins with Apples & Carrots
Applesauce Oat Muffins

This Week's Menu: 8/8 - 8/15

Photo of Sweet Potato & Black Bean Tacos with Avocado-Pepita Dipfrom Cookie and Kate

Friday: Date Night - OUT
Saturday: Spinach Ravioli + Pesto + Roasted Veggies + Fruit
Sunday: Sweet Potato & Black Bean Tacos with Avocado-Pepita Dip + Fruit
Monday: Greek Quinoa Salad + Fruit
Tuesday: Egg Frittata + [Vegetarian] Sausage
Wednesday: Stuffed Zucchini Boats + Fruit
Thursday: Avocado & Grilled Corn Salad + Chips + Roasted Sweet Potatoes + Pineapple
Friday: Pancakes or Easy

Snack Ideas:
Sara Snow's Energy Bars
Hummus + Veggies
Edamame
Almonds & Berries
Popcorn
Smoothie Pops (from freezer)
Chocolate Chia Pudding

Breakfast Ideas:
Smoothies
Steel Cut Oats w/ nuts & berries
Eggs with Salsa + Toast
Yogurt with Chia seeds, nuts & berries

Lunch Ideas:
Leftovers
Open-face Hummus & Veggie Sandwich
Spinach Salads (favorite lately: greens, nuts & seeds, feta cheese, diced bell peppers, avocado, crushed tortilla chips, salsa)
Black Bean & Feta Cucumber S

Texas Caviar

recipe from Chenae Duerden

1 can black beans
1 can black eye peas (I used garbanzo beans)
1 cup frozen corn
2 avocados
3 roma tomatoes
3 Tbsp minced green onion
3 Tbsp (or more) diced red onion
Cilantro, to taste
Lime juice, to taste
Olive oil, to taste
1 pkg Good Seasons Italian salad dressing mix

Combine all ingredients in a large bowl. Serve with tortilla chips.

Black Bean Hummus

Recipe from friends, Tiffany & Heather

2 cans black beans
2 cans garbanzo beans
2 cloves garlic
1/4 c. tahini
1-1/2 t. salt
2 t. cumin
1/4 c. olive oil
1/8 c. lemon juice
1/3 c. water

Combine in food processor and combine until smooth scraping sides occasionally.

Easy Cheesy Crackers

This recipe is from 100 Days of Real Food. I made a few small tweaks and wanted to make note of them somewhere for my own future reference -- but the recipe comes from her awesome website. I also doubled her recipe -- because apparently you can store any "extras" in the freezer for later.

2 cups whole wheat flour
10 Tablespoons cold butter, cut into tablespoon size chunks
8 oz or 3 cups grated sharp cheddar cheese
1/4 tsp paprika
A pinch of garlic powder
1/4 tsp salt
Sea salt for sprinkling

Preheat oven to 325 degrees. Combine all ingredients in a food processor or stand mixer and mix. The mixture will eventually turn into a big ball of dough, but be patient because it can take a few minutes to get to that point.

Roll the ball into a log about 1 1/2" in diameter. At this point you could refrigerate the dough until later. With a sharp knife slice 1/4" thick pieces off the log and place each one flat on an ungreased baking sheet. Try to rotate which side you are cutting down on because the top of the log does start to flatten a little.

Lay them out on a baking sheet, trying not to let the dough pieces touch each other. Poke centers of crackers with a toothpick or fork (optional). Sprinkle with sea salt (optional).  Bake for 8-10 minutes.

Our Favorite Hummus

Recipe from Ina Garten, cut in half

2 garlic cloves
1 cup canned chick peas, drained, liquid reserved
3/4 t. kosher salt
3 T. tahini
3 T. freshly squeezed lemon juice (1 lemon)
1 T. water or liquid from the chickpeas
4 dashes hot sauce

Put all ingredients into a food processor and process until the hummus is coarsely purred. Taste, for seasoning, and serve chilled or at room temperature.

Healthy Banana Cookies with Oats and Chocolate

Recipe from Rachel Swan

3 large ripe bananas, peeled and mashed
1 tsp vanilla
1/4 cup coconut oil (or butter), melted
2 cups rolled oats
2/3 cup almond meal (grind almonds in food processor or buy in bulk)
1/3 cup shredded coconut, unsweetened
1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
6-7 oz dark chocolate

Preheat oven to 350 degrees. In a large bowl combine bananas, vanilla extract, and coconut oil. Set aside. In another bowl, whisk together oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips. The dough is a bit looser than a standard cookie dough -- don't worry about it. Drop dollops of the dough, each 2 teaspoons in size, an inch apart onto a parchment-lined baking sheet. Bake for 12-14 minutes.

Popcorn Ideas

Ideas from Rachel Swan

*Note from me: Pop your kernels in a air popper or in the microwave. We make brown-bag popcorn in the microwave by measuring 1/4 cup of popcorn kernels into a brown paper lunch bag. Fold over the top and secure with scotch tape. Lay in microwave and heat for 1 1/2 - 2 minutes (depending on your microwave).

Flavor with butter and salt or these other ideas:

- melted butter, salt, nutritional yeast, and finely grated parmesan cheese
- melted coconut oil, cinnamon, and sugar
- mix with nuts, dried fruit, and chocolate chips

Raw Millet and Honey Muffins

from Rachel Swan

2 1/4 cups whole wheat pastry flour
1/3 cup raw millet
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 cup plain yogurt
2 eggs, lightly beaten
1/2 cup butter, barely melted
1/2 cup honey
2 Tbsp lemon juice
Lemon zest grated from 1 lemon

Preheat oven to 400 degrees. Line muffin tin with liners. Whisk together flour, millet, baking powder, baking soda, and salt in a large bowl. In another bowl whisk together the yogurt, eggs, butter, honey, and lemon zest and juice until smooth. Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated. Divide batter among the muffin cups, filling just below the rim. Bake for 15 minutes, until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, then turn the muffins out of th pan to cool completely on a wire rack.

Cherry & Apricot Larabars

I love these homemade Larabars. And I actually got around to making them today. I feel like I'm eating a little treat -- but really they are natural, raw, and healthy: a great find if you ask me. This is my original recipe but I used a similar one from Pinterest that had slightly different proportions. I adapted it  just slightly by adding a couple dashes of cinnamon. 

Cherry Pie Larabars

adapted slightly from The Pancake Princess

1/2 cup pitted dates
1/2 cup almonds
1/2 cup dried cherries
1/2 – 1 tablespoon warm water
1 tsp (or to taste) cinnamon

In a food processor, process the dates and almonds until finely ground. Add the cherries and process until the mixture is in small, even, coarse pieces. If the mixture seems too dry to easily stick together, add warm water 1/4 tablespoon at a time until the mixture starts to clump together.

Using a Tablespoon, spoon a nice round ball of mixture onto a square of wax paper. Form into a square or rectangle then wrap in paper. Store in a freezer ziploc bag or airtight container. I like to keep mine in the freezer.

Apricot Almond Larabars
inspired from recipe above

**Use the same measurements and instructions above, using dried apricots in place of dried cherries.**
1/2 cup pitted dates
1/2 cup almonds
1/2 cup dried apricots
1/2 - 1 tablespoon warm water
1 tsp (or to taste) cinnamon

Homemade Lara Bars

My sister, Chelise recently sent me the recipe for these imitation Lara bars. I just made them today and am currently eating my second bar as I type (right out of the freezer). These are going to be perfect for a quick-to-grab snack on the run. So simple and so good for you.

Recipe from Tasty Attempts (a.k.a. Chelise's recipe blog)

Very Cherry Bars
(use as a template for almost any combination)

1/4 c. whole dates, roughly chopped
1/4 c. dried cherries
1/3 c. pecans, almonds or walnuts (I used almonds)
1/8 tsp. ground cinnamon

Set out two pieces of plastic wrap for shaping and wrapping the bars. Do this first; you’ll have sticky fingers when you need it. (I cut open a gallon size ziploc bag to shape the bars then put them individually in small, snack-size bags.)

Place the dates and cherries in a food processor. Pulse until processed to a paste. Transfer paste to a medium bowl -- don’t clean processor.

Add the nuts to the processor and pulse until finely chopped. Add the nuts, along with the cinnamon, to the bowl with the fruit paste. Use your fingers to knead the nuts into the paste. (This part is fun!)

Divide mixture in half. Place each half on each of one of the sheets of plastic wrap. Wrap the plastic around each bar and start squishing into a bar shape; press against countertop to flatten bottom side, flattening top side and ends with flat of hand. Tightly wrap the plastic around each bar and store in the refrigerator or freezer. Makes 2 bars.
-------------------------
Apricot-Almond Bars: Use 6 tablespoons coarsely chopped dried apricots and 2 tablespoons date (to measure 1/2 cup total); use almonds for the nuts.

Nutrition per Serving (1 bar):
Calories 207; Fat 9.4 g (sat .8g, mono 5.2g, poly 3.1g); Protein 3.9g; Cholesterol 0mg; Carbohydrate 24.9g; Sodium 0.4mg

Homemade Granola

My Homemade Granola in My Homemade Bowl

Recipe from Homegrown Happy

7 c. Rolled Oats
3 c. Nuts and/or Seeds (Mix and match: almonds, walnuts, cashews, hazelnuts, pecans, pumpkin seeds, sunflower seeds, and flax seeds)
1 c. Unsweetened Coconut flakes
1/2 c. Powdered Milk or soymilk (optional, adds a bit of protein and creaminess)
1/4 c. Brown Sugar
2 tsp Cinnamon
1 tsp. Salt
1/2 c. Oil (vegetable or a mild flavored olive oil)
1/2 c. Maple Syrup (or substitute with honey)
1 tsp. Vanilla
3 c. Dried Fruit (Again, mix and match: raisins, cranberries, cherries, banana chips or chopped dates, apples, apricots, etc)

1) Preheat oven to 300 degrees Fahrenheit.
2) Mix the dry ingredients (oats through salt) together in a large bowl.
3) Add the wet ingredients (oil through vanilla) and stir well to coat. If you've used honey, you should warm it with the oil and vanilla so it will spread evenly.
4) Spread the granola on two ungreased baking sheets and toast in the preheated oven, stirring every 10 minutes, until warm and just starting to turn golden brown, about 30 minutes total.
5) Return the granola to the mixing bowl and stir in the dried fruit. Cool completely before storing in an airtight container.

Rolo Pretzels

Adapted from Mom C's recipe and one found here

1 bag small Pretzel Twists

1 bag Rolo candies (or Hershey's Caramel Kisses)

Nuts - almonds, pecans, walnuts, OPTIONAL

Preheat oven to 350 degrees. Unwrap Rolos. Place pretzels on baking sheet. Top each pretzel with a Rolo candy. Bake in oven for 3-5 minutes just until chocolate begins to melt. The Rolo should be soft but not completely melted. Remove from oven, place on cooling rack and immediately smash the chocolate with a nut (or a small spoon if not using nuts). 

White Chocolate Pretzels

We always had these around the house at Christmas time. We would often put several of these on a plate with Andes Mint Cookies and take them to neighbors and friends for a Holiday gift. They are very addicting! 

1 brick of White Chocolate 

1 bag of small Twisted Pretzels

Melt white chocolate brick in a double boiler. Drop pretzels in melted chocolate to coat well. Pick out with a fork and let extra chocolate fall through fork. Set on wax paper to cool.

variation: Try sprinkling with colorful sprinkles or tiny toffee bits or drizzling with milk chocolate. 

Looney Lips Snacks

Mom Christensen

1/4 c Peanut Butter
2 Tbsp Cream Cheese
1/8 tsp Cinnamon
1 med Red Apple, cored, cut into slim wedges
Mini marshmallows

Mix PB, cr cheese, cinnamon. Spread on apple wedge. Add another wedge on top to make ‘fat lips’. Tuck in a few marshmallows for teeth. ENJOY!