Monday, February 25, 2013
Wednesday, February 13, 2013
-Boiled egg half
-Cherry tomato heart
-Sunbutter and jelly on Rudi's gf bread with hearts cut from a blueberry fruit strip
-Smoothie with coconut milk, banana, strawberry, almonds.
-Giant heart stickers that I've been saving for so long
I wish I'd been able to arrange to come to school for lunch tomorrow so that I could be there when they open these. Even though neither one is eating tomatoes right now, and the girl is on an egg strike, I think this will be a fun lunch for them. The fruit strip hearts are glued to the bread with little dots of sunbutter so they won't fly around the container, and they each have a tiny marshmallow hidden inside one of their chocolate hearts.
The eggs didn't turn out very well, I think they were a little too fresh and a little too small to fill out the mold all the way. There is such a fine line with those. Store-bought eggs tend to be too big, but our eggs generally fit them pretty well. But, with the recent cold weather, the chickens aren't wanting to go out to play quite as much and their eggs are smaller. The smoothies are also different since we ran out of cashews. I'm planning a bulk order though, and should be getting enough to last through the end of school. I can't wait to make cashew butter with the kids!
The girl has been asking me to make chocolate hearts for weeks, so she'll especially appreciate those. They are so simple to make. I melted about 1/4 cup of Enjoy Life vegan chocolate chips with about 1/4 teaspoon of coconut oil, and poured into a silicone mold. If I'd had more time I would have filled them with peanut butter, yum!