School Lunch Photo Contest Results (for October)!

Photo-Contest-Image1The results are in from our second Facebook School Lunch Contest, and man you guys have some good eaters on your hands! From toddlers to high schoolers I was SUPER impressed with the selections and variety of foods that were packed. Looking through the pictures was very inspiring so be sure to check out the full list of entries if you haven’t already. It was once again not an easy job to pick only 4 winners (so many great ones that also followed our rules this time!), but those who were selected will each get a LunchBots Duo in the color of your choice. So, congrats!

The Top 4 School Lunch Winners!

  • Allison Lindsay: Make your own hummus pizza! Whole wheat mini pitas, hummus (homemade), chopped veggies and olives for topping and a little organic shredded cheese. This assembly-required lunch has been a big hit in the past. My second grader also received a homemade granola bar for snack time (not included in the photo).
    #SchoolLunch Photo Contest with 100 Days of #RealFood
  • Melissa Putland: We are on a special diet of gluten- and soy-free and very limited dairy. Here are my 7 yo and twin 5 yr old’s lunches. Each has a mixed greens, spinach and arugula salad with carrots, homegrown cucumbers, yellow and orange pepper rings, homegrown grape tomatoes, sheep’s milk feta and a hard boiled egg. The 7 yr old has homemade balsamic vinaigrette (balsamic vinegar, honey, EVOO, fresh oregano, S&P) and the twins have homemade dairy-free ranch (cultured coconut buttermilk, homemade mayo, garlic and onion powders, chives, dill, parsley, S&P). They also have organic black grapes and a pumpkin spice muffin (coconut flour, real maple syrup, eggs, org pumpkin, cinnamon, clove, nutmeg) which was previously made and frozen. They also have water bottles but the picture was too small with them included.
    #SchoolLunch Photo Contest with 100 Days of #RealFood
  • Rebecca Paterson: For my 8 & 6 year old at school and my 4 & 1 year old at home:
    *Pumpkin shaped sandwiches on sprouted wheat bread with the “leftover edges” cut up for baby
    *Local/organic tomatoes, cucumbers, carrots, raspberries, & strawberries (lucky to live in the Bay Area where it’s all still in season!)
    *Pumpkin smoothie pop (organic plain whole milk yogurt, organic canned pumpkin, maple syrup, cinnamon, nutmeg) for the big kids, and plain yogurt in a reusable pouch for the baby.
    #SchoolLunch Photo Contest with 100 Days of #RealFood
  • Halim Kim: My 3 and 5 year old got sesame brown rice, pan fried organic tofu, organic sliced cucumbers with rice vinegar and sesame seeds, organic farmer’s market pluots and honey dew, sliced avocados and seaweed toasted at home with sesame/olive oil and celtic salt, and organic raisins.
    #SchoolLunch Photo Contest with 100 Days of #RealFood

[If you have not done so already please email us with your mailing address so we can send you your prize.]

A Few Runner Ups…

I just loved seeing all the great ideas so I had to share a few more for fun.

  • Taryn Crigler: No Mother’s Day Out for my little man (18 months old) tomorrow so he has his lunch on his divided tray. Lots of his favorites for Friday! Brown rice with barley & organic black beans, home-baked kale chips (kale, olive oil & Himalayan pink salt), organic assorted frozen grape halves with strawberry pieces, fresh tomato halves with organic mozzarella cheese. Since he is so young I do not add a lot of dressing/seasonings so he will develop a love for the natural flavors of the foods. Love these contests! Thanks!

#SchoolLunch Photo Contest with 100 Days of #RealFood

  • Evangeline Bungie Andrews: Shredded Kalua Pork W/ Romaine Lettuce to eat as tacos, Seaweed sheets in one lunch, pear & pomegranate seeds in the other along with bananas, grapes & cucumbers.
    #SchoolLunch Photo Contest with 100 Days of #RealFood
  •  Ruthie DeLong: Does a teacher’s lunch count? This was an insanely awesome salad with local grass fed organic beef pieces, local mozzarella from our producer-only farmers market, organic sunflower seeds, EVOO, herbs, tomatoes and cucamelons from our garden, and organic pea shoots from the farmers market. Oh, and an organic apple or Asian pear from the same producer-only market. One for me and one for the hubby who was home w the boys. One of my boys would love this, the other would need 10 separate containers. Also took some organic blue corn chips so I could resist the ridiculous snacks in the faculty room.

    #SchoolLunch Photo Contest with 100 Days of #RealFood

A big thank you to everyone who participated! It was fun to see what all of you are packing. :) If you want to see more pictures like this be sure to check out the results from our first contest as well.

Sponsor Shoutout: Plan to Eat

Plan to Eat on 100 Days of #RealFoodI want to make sure you know about our meal planning sponsor, Plan to Eat. This is not like other meal planning services out there where someone else picks your recipes for you. It is an online menu planner that uses your recipes, scheduled for the days you want them. It is a place to keep all your recipes organized (both from your own collection and your favorite blogs and websites), select what you want to make for the upcoming week, and then have a shopping list automatically generated for you. Plan to Eat makes it easier to eat real food, because as I always say – planning ahead is key when it comes to avoiding processed food! Be sure to check out there free 30-day trial.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

56 thoughts on “School Lunch Photo Contest Results (for October)!”

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  1. These lunches look fantastic, but my son’s school does NOT offer refridgeration for his lunch from home and sadly I think most of his lunch would be a brown gross mess by lunch time if not put in a fridge. I don’t even do most meat sandwiches (with nitrate free meats) as I worry about listeria. Some teachers are not fans of bags with ice packs as those thawing can lead to wetness in the area where lunches are stored. While you feature amazing looking food, its not practical for a lot of kids given their storage options at most schools.

    1. Assistant to 100 Days (Amy)

      Hi Melissa. We don’t have refrigeration at our schools either. The kids ice-packed lunches stay in their cubbies/lockers until lunch time. ~Amy

  2. I am also interested in Melissa Putland’s pumpkin muffin recipe as well as the dairy free ranch dressing- I am unsure where to find cultured coconut buttermilk, as noted. These winning lunches all are fantastic! Great job!

    1. The pumpkin muffins:
      http://comfybelly.com/2011/10/pumpkin-muffins-made-with-coconut-flour/
      A couple of caveats if you’ve never worked with coconut flour… 1/3 of a cup of flour for all that liquid isn’t a typo, this “batter” is so runny you’ll think there’s NO way it’ll ever make muffins, but it does. I just use an ice cream/muffin scoop to pour it into the tin. I always suggest using muffin liners otherwise you’ll probably just want to throw the tin away! I use silicon liners and wipe them with some olive oil. The paper ones work also but the ones with an aluminum foil outer covering work best and I still spray the paper insides with a bit of oil. These can be made ahead of time and they keep well, but they will start to get really sticky pretty fast. I just pop them in the oven/toaster oven for about 10 mins at 350 right before we’re ready to eat them and they dry out and become less sticky. These freeze really well. I make a huge batch and freeze them wrapped in wax paper, take them out the night before and put them in the fridge and then put them in the toaster before I put them in the kids lunches and they seem to stay not too sticky for lunch.

      The non-dairy buttermilk ranch:
      This is my own recipe, but it could easily be made with regular buttermilk. I use So Delicious Cultured Coconut milk. It tastes very similar to buttermilk! But I think you could easily use plain unsweetened coconut yoghurt if you can’t find the cultured coconut milk.

      1 c mayo
      ½ c buttermilk (for non-dairy use cultured coconut milk or plain, unsweetened coconut yoghurt)
      ½ tsp parsley (1 tsp dried)
      1 tsp dill
      ¼ tsp chives (½ tsp dried)
      ¼ tsp onion powder
      ¼ tsp garlic powder
      ¼ + 1/8 tsp salt
      1/8 tsp pepper

      Combine all ingredients in a bowl or jar and whisk or shake until combined. Best made at least 2 hours ahead of planned use.

  3. I am also a mom of a picky eater. At two my son decided he would not eat meat or anything with a sauce or gravy on it. Awesome you think until you realize that’s no soups, stress, casseroles, or even cheese on veggies. I never made him anything special,i simply gave him options. For example when we have chili we have it over noodles with sour cream and cheese. I let him choose what he will eat and make him taste the other ingredients. If he didn’t want any of it he went hungry. He is now twelve and asks to tastes things he didn’t like before to see if he likes it now. It was sometimes frustrating watching him not eat but it was worth it to have an amazing eater now.

  4. Hey – love the ideas for lunch however I feel like they are all geared towards younger kids that don’t eat much! With 4 kids (three in high school) and three of them boys, the lunchable style lunch does not begin to feed them! We eat real food…lunches have fruit, veggies, nut mixes, and sandwiches with whole grain bread and nitrate free meat or peanut butter (2 per bag!). I would love some ideas to feed bigger kids! We don’t have a lot of leftovers after dinner…..can’t triple what I make every night! Please consider addressing the “big kid feeding challenge” in the future. Thanks!

    1. I agree with you completely! My kids are young, but my working big kid husband would never consider this enough food. Most of the time to get around that issue at my house I just add an additional warm element to his lunch. Hot food always makes him feel more full! I pack my own lunch in the divided containers (usually a salad, some nuts and a fruit option) and then pack him the same thing plus some sort of hot soup or pasta. I usually make one batch of something for the whole week that is just for lunches (typically something crock pot or stove top that doesn’t need a whole lot of attention) so I don’t have to worry about trying to save left overs from dinner :)

      Hope that helps!

    2. Hi Lynn, I have pretty much the same problem I have to pack lunch for husband every day and have some suggestion that could help. Most I learn from my mom she have 8 kids and husband and have never use any process food in the home.💛 Pasta salad, organic pasta (rotini, Farfalle, penne etc) cook following box instructions, rinse on cold water set aside, add vegetables like, cherry tomatoes, carrots, bell pepper, celery, cucumber, kale. Dressing olive oil, balsamic vinegar, dried oregano every day seasoning, S&P this is good for up to 2 days on fridge. Make changes like adding Feta and olives one day and roast chicken the next. I also make it whit orzo some times. 💜 Quinoa salad cook following direction on package let cold, add all the vegetable mention before, plus sugar snap peas, green onions and for dressing I use rice vinegar, toasted sesame oil, olive oil, soy sauce S&P and sesame seeds.💚 tuna wrap make tuna to your taste top each organic wheat wrap whit tuna, mix greens, carrots, bean sprouts or any vegetable of your preference Roll up tightly😁I make it the night before. I also make a vegetable one (any vegetable plus home made hummus and cheese) I hope this help, happy cooking to all of you. I am sorry I don’t follow recipes I go by taste and how it look the most colors the best. Also English is my second language so I am sorry for any errors 😁😁

  5. Ruthie you are too funny. “the other one would need ten separate containers” I can relate, I have the same dichotomy in my household!

  6. Melissa Putland, thank you for sharing I can’t wait to get those salad dressing containers at Bed Bath & Beyond. Could you please share your pumpkin muffin & coconut buttermilk ranch recipes?

    1. The pumpkin muffins:
      http://comfybelly.com/2011/10/pumpkin-muffins-made-with-coconut-flour/
      A couple of caveats if you’ve never worked with coconut flour… 1/3 of a cup of flour for all that liquid isn’t a typo, this “batter” is so runny you’ll think there’s NO way it’ll ever make muffins, but it does. I just use an ice cream/muffin scoop to pour it into the tin. I always suggest using muffin liners otherwise you’ll probably just want to throw the tin away! I use silicon liners and wipe them with some olive oil. The paper ones work also but the ones with an aluminum foil outer covering work best and I still spray the paper insides with a bit of oil. These can be made ahead of time and they keep well, but they will start to get really sticky pretty fast. I just pop them in the oven/toaster oven for about 10 mins at 350 right before we’re ready to eat them and they dry out and become less sticky. These freeze really well. I make a huge batch and freeze them wrapped in wax paper, take them out the night before and put them in the fridge and then put them in the toaster before I put them in the kids lunches and they seem to stay not too sticky for lunch.

      The non-dairy buttermilk ranch:
      This is my own recipe, but it could easily be made with regular buttermilk. I use So Delicious Cultured Coconut milk. It tastes very similar to buttermilk! But I think you could easily use plain unsweetened coconut yoghurt if you can’t find the cultured coconut milk.

      1 c mayo
      ½ c buttermilk (for non-dairy use cultured coconut milk or plain, unsweetened coconut yoghurt)
      ½ tsp parsley (1 tsp dried)
      1 tsp dill
      ¼ tsp chives (½ tsp dried)
      ¼ tsp onion powder
      ¼ tsp garlic powder
      ¼ + 1/8 tsp salt
      1/8 tsp pepper

      Combine all ingredients in a bowl or jar and whisk or shake until combined. Best made at least 2 hours ahead of planned use.

  7. A suggestion for picky eaters…continue offering the veggies even though they may not like them, but it’s important to keep them in front of them! For now, add greens and other veggies to smoothies! Another great way is puree veggies into sauces. :)

  8. Melissa Putland could you share the muffin recipe please? We have gluten, soy and dairy allergies and these look delicious!! Thank you!! All of these lunches are beautiful and clearly made with lots of love! I’m sure it was a tough decision!

    1. The pumpkin muffins:
      http://comfybelly.com/2011/10/pumpkin-muffins-made-with-coconut-flour/
      I’m guessing you probably have, but a couple of caveats if you’ve never worked with coconut flour… 1/3 of a cup of flour for all that liquid isn’t a typo, this “batter” is so runny you’ll think there’s NO way it’ll ever make muffins, but it does. I just use an ice cream/muffin scoop to pour it into the tin. I always suggest using muffin liners otherwise you’ll probably just want to throw the tin away! I use silicon liners and wipe them with some olive oil. The paper ones work also but the ones with an aluminum foil outer covering work best and I still spray the paper insides with a bit of oil. These can be made ahead of time and they keep well, but they will start to get really sticky pretty fast. I just pop them in the oven/toaster oven for about 10 mins at 350 right before we’re ready to eat them and they dry out and become less sticky. These freeze really well. I make a huge batch and freeze them wrapped in wax paper, take them out the night before and put them in the fridge and then put them in the toaster before I put them in the kids lunches and they seem to stay not too sticky for lunch.

      The non-dairy buttermilk ranch:
      This is my own recipe, but it could easily be made with regular buttermilk. I use So Delicious Cultured Coconut milk. It tastes very similar to buttermilk! But I think you could easily use plain unsweetened coconut yoghurt if you can’t find the cultured coconut milk.

      1 c mayo
      ½ c buttermilk (for non-dairy use cultured coconut milk or plain, unsweetened coconut yoghurt)
      ½ tsp parsley (1 tsp dried)
      1 tsp dill
      ¼ tsp chives (½ tsp dried)
      ¼ tsp onion powder
      ¼ tsp garlic powder
      ¼ + 1/8 tsp salt
      1/8 tsp pepper

      Combine all ingredients in a bowl or jar and whisk or shake until combined. Best made at least 2 hours ahead of planned use.

  9. For those with picky eaters, here’s something we implemented in our house when my oldest was about 4 and started being “picky” even though she had always eaten and seemingly loved the foods I cooked.

    I didn’t want there to be a struggle with food everyday in our house, so I provided options. Our children, still to this day, are required to try what I cook… at least 3 bites if it’s a new recipe. If they truely don’t like it, and are respectful, they have the option of making themself something else. I am not a short order cook, but I’m not going to force them to eat anything. (My husband was forced as a child to eat everything & clean his plate and now has weight and food issues… not going down that road with my kids.) Even at age 4, my daughter could walk to the fridge and get out something else to her liking. (fruits, veggies, boiled eggs, etc.)

    The amazing thing was that as soon as we offered them a bit of control they stopped complaining so much and usually eat what I cook. Sometimes they truely don’t like something, but they try it without complaint, and then say “I don’t really like this, is it ok if I get myself something else instead?” Sometimes they will make themself a sandwich or get raw veggies instead of something I prepared.

    Kids, although part of a family, are also individual with individual tastes. I want to be respectful of that as much as I require them to be respectful to me.

  10. Thank you, 100daysofrealfood for doing this! These ideas are so helpful for me to keep my daughters’ lunches fresh and fun!

  11. This all looks amazing – these are excellent ideas.

    I used to teach, and we provided meals at our school. This meant we were managing the various “preferences” of many little ones (2 1/2-12 years old depending on the time of year). We did not offer replacement items for “picky” eaters – but instead said, “This is lunch – take what you’ll eat and enjoy!” We always required that the kids taste everything – we talked about how sometimes we change our minds about what we like and don’t like. But the kids didn’t really have an option of being a “picky” eater. If they didn’t eat what we offered – they were hungry later. That was something they risked once or twice, but rarely more.

    My advice to moms of picky eaters – YOU are the mom – YOU decide what you will allow your child to have. YOU know what’s best, right? Then give them the option of those items. Don’t allow foods that you are opposed to them eating as one of the options…just don’t. Picky eaters will eat what you give them when they are hungry!

  12. Great Ideas. I sometimes feel in a rut with my daughter’s lunches. She is in high school and although packs her own, I need to have food available for her to pack. These are some nice ideas.

    Where did the cool salad dressing containers come from in the 2nd photo?

    1. Lisa, they are Dressing-To-Go containers. I found them in a 3 pack at Bed, Bath & Beyond for $9.99 (and I used a 20% off coupon). I’ve seen them in single packs at The Container Store and general grocery stores in my area but they are $3.99 a piece.

      1. Thanks Tina! We don’t have a Container store here (a tragedy if you ask me) but we do have a BBB. Thank you for your help!

    1. Kelly, They are Dressing-To-Go containers. I found them in a 3 pack at Bed, Bath & Beyond for $9.99 (and I used a 20% off coupon). I’ve seen them in single packs at The Container Store and general grocery stores in my area but they are $3.99 a piece.

  13. Hi, sometimes letting your kids help choose what goes in their lunch helps. If they know they need 1 veggie and 1 fruit (just an example) in their lunch and they get to choose it, they may discover something they like after all. Also, mixing and matching the suggestions from the pictures may help. Not a hummus eater? Try a simple tomato sauce for your pizza. No seaweed? Try homemade chips or seeds for crunch. And, my son tends to eat whatever I send him in his lunch. At home, there may be another option he’d rather have, but at school, that’s all he has, so he eats it. I don’t send something he hates, but I also don’t send his favorites every day. -Love these lunch ideas!

  14. Love this site! I am learning so much.
    Melissa Putland: Where can I buy those wonderful stainless steel-looking lunch boxes so we use no more plastic!?

    1. Christina, the salads are in LunchBots stainless steel leakproof containers and the grapes/muffins are in LunchBots divided containers. And the salad dressings are in Dressing-to-go containers that I found in a 3 pack at Bed Bath & Beyond for $10 and I used a 20% off coupon. :)

  15. Great ideas , thank you. My problem isn’t that my kids won’t eat things but rather that they all have different preferences which change all the time! It drives me crazy!

  16. great ideas — but all this is assuming that your kids love all greens/veggies and hummus and in our home that’s not necessarily the case, as we have picky eaters.

  17. Love all the lunch ideas. Where does everyone find their cute lunch containers that have individual serving sections? This is something I need.

    1. Karen, the containers used for the salad/grapes/muffins lunch are LunchBots containers. The grapes/muffins are in duo containers, http://bit.ly/1g8lCF4. They used to come in multiple sizes so there are 2 small duo containers (the far left and middle) and 1 medium (the one on the far right). The new ones are square and they are the size of my medium container (the far right one). The salads are in LunchBots leakproof medium containers, http://bit.ly/GT3qzL. The leakproof are sold in sets of 2 with 1 short and 1 tall container. And the dressing containers are Dressing-to-Go containers, http://bit.ly/GQzZOw.

  18. For those who mentioned that their kids wouldn’t eat the items in the lunches — I often use these as ideas and substitute as needed. For example, if you don’t like seaweed or kale chips, substitute crackers or something else that is crunchy. If you’re not a tofu person, cut up pieces of cold chicken, or add a hard-boiled egg. Just an idea.

  19. OMG! We were REQUIRED to eat our vegetables and whatever else was served. Our father made it clear that our mother had spent her time, energy, and love making good, healthy food for us and thus it was disrespectful not to eat what was served (she was not our slave). If we didn’t want to eat what she made then we didn’t need to eat at all!

    We didn’t have to eat a whole serving, but we did have to eat a single small teaspoon of everything. We’d eat the things we “hated” first, to get them out of the way. If we were bratty about it, we wouldn’t get dessert. If we threw a tantrum, we’d be sent to our room without dinner. Tantrums and misbehavior that disrupted digestion were not allowed at the dinner table. (No kid ever died from missing one meal, or in this country, even two or three.)

    Not being a fan of veggies as a kid, when I got older it helped when I met a friend who liked to discuss food and taught me to identify flavors, spices, and cooking methods. The more I learned, the more I was willing to embrace things I hadn’t “liked” before and try new things.

  20. They look great and while my 4 yo isn’t a picky eater, he isnt the neatest eater. I think his preschool teacher would kill me if I sent him to school with some of those lunches. He loves rice but to eat rice, at school, without me there, and being distracted by other kids…..oh boy! It would be all over the place. Good ideas for home and maybe in a few years.

  21. Rebecca,
    I too would love the pumpkin smoothie recipe. I always make my kids smoothies (frozen) for their lunch. These sound yummy! Thanks

  22. My daughter is 7 years old and she does NOT like veggies… I really do not know what to do anymore. I offer her everyday and she does not eat them. How do you do it?!

  23. how do you get them to eat it, i have been feeding my son veggies since he was young (now almost 4) and he suddenly doesn’t like them. it also doesn’t help that my hubby is a bad if not worse. help. we need to lose weight and honestly this would help a lot.

    1. Heather, I am sorry your son doesn’t like vegetables. I have the same exact situation at home. I started my daughter with pureed vegetables, always put veggies in her food, she used to love them. She is three now and she suddenly doesn’t like them either. And same as you my husband is a big junk food eater. I try real hard to get them both to eat healthier. I hide vegetables in everything my family eats, sweet potatoes in mac and cheese (just try a little at a time), a little shredded squash in scrambled eggs, every soup and gravy gets carrots, onions, chopped spinach even if the recipe doesn’t ask for it. I make smoothies and always hide veggies in them too. I also hide very finely chopped onions, and spinach in my daughters burgers. Todays I made muffins (got the recipe from here) added half a cup of sweet potatoes, shredded carrots. Now I wish that I didn’t have to hide them, I wish that they would just eat their vegetables, but for now I do what I can. For dinner my husband will eat a vegetable, because I insist on it, but my daughter usually doesn’t unless it’s sliced cucmbers, but I still put a little broccoli or what ever else I make on her plate, at least to get her used to the fact that we eat the vegetables in our house. I have read that it take 20-25 times of putting something new in front of a child for them to even try it, so I hope that one day my daughter will start eating her veggies. I really hope it helps Heather. I wish us moms didn’t have to work so hard on what seems like pure common sense, maybe one day

      1. Just keep trying! I am a feeding specialist and wouldn’t ya know I got the world’s pickiest eater for a son. He really put me to the test. He is 9 now and eats a wide variety but we are still working on it. It took me a year to get him to eat mashed potatoes! I start off just putting it on his plate. Gradually we move to 1 bite. Then 2 and finally after seeing it a while he just eats it. Always put stuff they like mixed with the stuff they refuse. Also I would make things like risotto with a ton of chickpeas because he likes those. He would pick out the chick peas and the rice, painstakingly, while whining. About a year later he was eating the whole thing; rice, onions, spinach, sun dried tomatoes and chickpeas. Now it’s one of his favorites! So just keep presenting it, often, like weekly or at least 2x a month. Up the anty every now and then with how much they have to taste. Also I knew it was picky vs. really does not like from his reaction. If he gagged or other horrible uncontrollable facial expressions I wouldn’t give him that one again. But the stuff that was just different than what he wanted I pushed through. Hope that helps!

    2. When my husband and I met, he thought he did not like vegetables because his parents never used any seasonings (not even salt, usually). When I started feeding him what I cook, he learned to like vegetables and things he thought he never liked. I don’t think using seasonings is bad, because you can pick healthy, natural ones, and keep it healthy while making things taste way better! That’s worth it to me.

    3. My boy at 3.5 yrs suddenly started not liking lots of different foods. Just keep presenting them and eventually he’ll start eating them again, but it may take a while, My boy is 4.5 yrs now, and is just begining to sometimes pick veggies out of the salad as he used to. Look thorugh this blog, several entries on picky eaters and how to help them. Plus much of the above responses have good ideas. And remember, for your son, as long as you keep introducing the foods, this will just be a phase, a developmentally normal one where he once again tries to be independent and make his own decisions – most of them contrary to what you want :-)

  24. Rebecca Paterson I was wondering if you could share the ratios of ingredients in your pumpkin smoothie pops! They sound delicious:)