I have been brainstorming lately on some new fun creative ways to make healthier lunches for my kiddos. Last year, I regret to say I got lazy and let Presley buy her lunch in the cafeteria most days. Hello chocolate (non organic) milk….pizza made out of who-knows-what…fruit with tons of pesticides…pretzels (hello no nutrition) with tons of sodium on top.
In another post, we talked about some healthy lunches for kids.
And, here are some ideas I have come up with for the first week of school … And PLEASE comment with any of your favorite healthy snack/lunch ideas … would LOVE to hear them !!!!!
* Celery topped with organic peanut butter….maybe 4 or 5 dark chocolate chips sprinkled on top or some raisins.
* Manna Bread (a healthy mamma favorite!!!) with some earth balance or smart balance spread on top (or coconut oil but my kids are not fans of coconut)
* Apple slices dipped in almond butter
* Veggies (carrots, celery, bell pepper, squash or zucchini sticks) and Whole Wheat pita bread with hummus for dipping.
* Grilled cheese on whole wheat…I sometimes add a slice of ham (find a good low or no-nitrate brand in your deli)…wrap in foil and it will still be warm by lunchtime !
* Strawberry & Cream cheese sandwich- whole wheat bread with organic strawberries and lowfat cream cheese in the middle.
* Rice cake sandwich … Mini rice cakes with a slice of banana and peanut butter in the middle.
Last but not least…I have never posted something I haven’t tried myself…HOWEVER…one of my favorite vegan websites… ohsheglows.com posted this the other day and I am going to make these Saturday morning. They will definitely be a dessert lunch staple … how could they not be good with these ingredients ??? They look delicious…and they have pumpkin in them ! I plan on telling my kids they came from Krispy Kreme : )
Cinnamon Sugar Pumpkin Spiced Doughnuts
Yield: 24 mini or 12 regular-sized doughnuts
- 1/2 tsp apple cider vinegar (white vinegar may work)
- 6 tbsp non-dairy milk
- 1/2 cup fresh or canned pureed pumpkin
- 1/4 cup organic cane sugar (or white)
- 3 tbsp unsweetened applesauce
- 2 tbsp lightly packed brown sugar
- 2 tbsp Earth Balance (or other non-dairy butter substitute), melted
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon + 1/2 tsp ginger, + 1/4 tsp nutmeg (or 1.75 tsp pumpkin pie spice)
- 1/2 tsp kosher salt
- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/4 cup Earth Balance (or other butter sub), melted (approx estimate only)
- 1/2 cup sugar
- 1/2 tsp cinnamon
1. Preheat oven to 350F. Grease two mini doughnut pans or two regular sized doughnut pans with Earth Balance (or other butter substitute).
2. In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar (sift if clumpy), and melted Earth Balance (or other butter sub).
3. Sift in in the dry ingredients (baking powder, baking soda, spices, salt, and flours). Mix until just combined. I didn’t sift as I was lazy.
4. Using a ‘zip-lock’ baggie or pastry bag, spoon the batter into the bag and then secure it with the zip lock or rubber band. Twist the bag slightly and then cut off a hole at the corner to ‘pipe’ out the batter. Pipe the dough around the circle and gently flatten down with slightly wet fingers to smooth. Repeat.
5. Bake for 10-12 minutes at 350F or until they gently spring back when touched. Cool in the pan for 10 minutes before carefully using a butter knife to remove. Place on cooling rack for another 10-15 minutes.
6. Cinnamon Sugar: Melt Earth Balance in a small bowl and dip the cooled doughnuts into butter one at a time. Transfer the dipped doughnut into a bag with the cinnamon sugar and shake until coated thoroughly. Doughnuts keep for 2-3 days.