It’s that time of year when I get super excited about school lunches – I can’t help it! I am motivated to think about making things from scratch. I browse Pinterest, write lists of healthy ingredients and may even go so far as to buy the ingredients. It is like New Year’s for me: a resolution to start the school year nourishing my kids with a variety of healthy options – I pledge to not buy a single packaged snack!
Typically my good intentions are gone by the time the Canadian geese start to head south. And it’s around this time that the Paws and Fishies make their appearance in everyone’s lunch. I commit to starting fresh, again … next September.
Well this year will be different. I’m actually going to try to make some of the items I buy the ingredients for. I will not have a special place in my fridge where all the ingredients of failed attempts go to die - flax seed meal, fish oil, coconut oil, raw honey (Moms who use these on a regular basis – don’t judge me!).
The trick is making sure any new lunch item passes the taste test with the kids, another hurdle I often never make it over (I have been known to declare “I am never cooking for you again!” but that was a low point). And I’m going to try to implement all the parenting advice that floods my inbox, Twitter feed and Facebook news: plan ahead, prep in advance, let the kids help, have healthy ingredients on hand, freeze for quick snacks, discuss nutrition with kids (“No Dante, chocolate is not a food group”), be creative, follow the recipe, try new things, clean as you go…
Lastly, it has to be pretty easy – I don’t have the patience for pretty much everything I said above.
I’ve started with Power Muffins and will share the recipe here. I made mini muffins too which the kids seem to be more willing to try if it is in “cute-size”.
Pre-heat oven to 350 degrees, spray muffin tin with non-stick spray
2 cups of flour (I used whole wheat for that extra pat on the back)
1 cup of quick oats (I broke open 2 packs of instant oatmeal)
½ cup sugar (used unrefined cane)
1 tsp baking powder
1 tsp baking soda
1/3 cup ground flax
In another bowl, mix together
1 ½ cups of 0% plain Greek yogurt
2 tbsp. honey (used raw)
2 large eggs
4 tbsp melted butter or coconut oil (melted & slightly cooled)
1 ½ tsp of vanilla extract
Now, put 1 ½ cups of fruit (I used raspberries, strawberries and peaches) into the dry mixture and gently mix – apparently this coats fruit and prevents it from sticking together and dropping to bottom.
Mix in wet ingredients gently, if it is too thick to mix add a little milk.
Finally add ½ cup of dark chocolate chips (optional but for my kids not optional)
Spoon into muffin tins and bake 15-20 for mini muffins and 20-25 for larger muffins.
Let me know what you think. I am going to try freezing some for a quick snack and hope they don’t end up as freezer packs for a cooler later in the year.
Source: Since I have trouble following instructions this was adapted from a Pintrest receipe that was adapted from Domesticated Academic