If you’re even remotely a fan of muffins and biscuits, then you’re gonna love these Whole-Wheat Blueberry Scones. And they’re not just for breakfast. We’ve been eating these for snacks, and I’ve also been putting them in my kids’ lunches. The possibilities are endless! Plus they’re freezer friendly too, so go for it.
Eating a variety of fruits and vegetables is super important …and our kids should be no exception to this rule! So let’s start the school year off right by packing a wide variety of colorful produce in our children’s lunches – and I am not just talking about a rotation of apples, grapes and carrots.
Today we are talking about a fabulous (colorful) fruit option that holds up really well in the lunch box, and that’s berries! Not everything looks appealing after being tossed all around on the way to school, but I think berries hold up beautifully and they also work well in recipes, which is why I am excited to partner with Driscoll’s on this post. And let’s face it, berries by themselves are basically one of nature’s fast foods with no chopping or peeling required.
If you saw my recent post on “Thinking Outside the Sandwich,” you know that I’m all about coming up with some creative ideas other than just the predictable PB&J to keep your kids interested in trying and eating real food. So I think you’ll be excited about this new berry recipe below – Raspberry Almond Lunchbox Waffles! You can send it as-is with a yogurt or maple syrup dipping sauce, or spread some organic cream cheese on the waffles to make it into a sandwich. My daughters absolutely love this variation, and I love feeling like I am packing something fun and different instead of an old stand-by.
I’ve always had a thing for banana nut muffins, but not until I cut out all highly processed food did I realize that the standard muffin is kind of like a cupcake minus the icing. If you look up muffin recipes online they typically call for white (refined) all-purpose flour and sugar – lots of it. Some recipes call for as much as a cup (or even more) of sugar in a batch of 12 muffins. Some cupcake recipes I found also call for that same amount!
So leaving off the icing and calling it something different means we can eat cupcakes for breakfast? Whose grand idea was that!? Well, thankfully if you use whole-grain flour and a smaller amount of (a more natural) sweetener – muffins can actually be the breakfast food we were all hoping for. Enjoy!
Both my kids like hard boiled eggs, but it never fails—they just won’t eat the yolk (it’s kind of hard to blame them). That is, unless I make egg salad or deviled eggs with them. Then magically, nothing goes to waste! Here’s a real food version of deviled eggs (i.e. sans highly processed store bought mayo) that would be perfect for school lunches or Easter brunch this weekend. And I must know, does anyone else’s kids call these “Doubled Eggs?” Enjoy!
I was intrigued by the idea of overnight oats for a long time, and then one day we finally tried them and have never looked back! You see, for years I’ve been sending warm oatmeal in thermos containers for my daughters’ snacks at school. Snack time usually occurs early in the morning and that’s after scarfing down what little breakfast they can manage before running out the door for school at 7am (the day starts early around here). So oatmeal on the go was the perfect solution, and my kids loved it. But then my 1st grader’s snack time got changed to the afternoon, so we were really pushing the 5 hour thermos warm food limit by continuing to send her oatmeal.
Enter Overnight Oats, our new perfect solution! But, I guess if I am being technical here we don’t actually make these oats overnight. We mix it up in the morning (still in an insulated thermos container) while the kids are eating their breakfast and then by snack time later that day (approximately 5 1/2 hours later), it’s ready to go. And since thermoses can keep cold food cold for longer (7 hours to be exact), it really is the new perfect solution for us. That’s why I am excited to share our favorite “Overnight” Oats combination with you today—the one my 1st grader has been eating (and loving) almost every single day so far this school year! Also, be sure to check out our other “Overnight Oats” blog post for more recipe ideas in addition to the one below.
I am in love with this new muffin recipe! It’s soooo good I think I want one with frosting on top for my birthday (which is not until May, but a girl can plan ahead)! The raspberries and lemon compliment each other so well, and it’s such a nice diversion from the usual muffin flavors. I hope your kids gobble up these lemon raspberry muffins like mine did. I’d love to hear what they think in the comments below.