As I have mentioned a few times, we are trying to make different smoothies each week.
When Gabriel did not feel well Wednesday morning, a smoothie is exactly what he wanted for breakfast.
I was not sure what all I had for smoothies, and I knew that I had a very small amount of yogurt. It turns out that yogurt is not an essential ingredient because the smoothies turned out great, our favorite ones yet.
We started our summer break in full force yesterday. Since we do not have a set plan of what to do each day, we just woke up, looked at the list, and selected some fun things to do.
One of the things that caught their attention was making popsicles.
While I had made popsicles out of juice before, I had never pureed my fruit and made them that way.
The littles loved them, and, even though they eat plenty of fruit, I still felt great knowing that they were getting some nutrition with their fun afternoon snack.
We will definitely be making plenty more popsicles duringour summer break. The fun has only just begun.
As I mentioned yesterday, I am trying to participate in the 30 Day Lunch Box Challenge hosted by the sweet Marla Meridith of Family Fresh Cooking.
For today’s lunch, I decided to make a fruit dip to go with the apple slices. I also packed leftover cheese ravioli, carrot and cucumber slices, and a few cubes of angel food cake.
So far, I am truly enjoying coming up with different, healthy lunches each day. And, I can tell by the fact that the lunch container is actually empty when I unpack each day, that the boys are enjoying it, too.
I was not exactly sure what I wanted to do for the fruit dip, but I did know that I wanted to incorporate peanut butter since apple slices and peanut butter are a favorite after school snack. The creation was yummy and a perfect flavor combination for the apple slices. Honestly, it could have doubled as a sweet treat, too, but I decided to go ahead and put in the angel food cake cubes for a nice little lunch dessert.