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Up my sleeve...

What are some of your tricks to keep your kids interested in eating their lunch?


Although we are staying home until further notice, I still often "pack" my daughter's lunch. Here are a few ways to keep simple routine moments poppin' with creativity and FUN!


🍎 It tastes better if it's shaped like a magical unicorn and a pretty butterfly: I use fun cookie cutters for her sandwiches. She totally digs it! I’m typically found in the kitchen, early AM, munching on the leftover crusts and sipping on super hot coffee. Breakfast of champs.


🍎 Pack-n-Pay: Learn the value of the dollar. My daughter gets excited for lunch time, knowing she will get to "buy" from her home school cafeteria. I simply lay out a few options (peeled clementine, grapes, crackers, water, OJ, Jello cup, sandwich...), price each item, give her a budget, and then let her ADD and EAT! Math and nutrition, bam.


🍎 Kitchen picnic! Lay down a comfy blanket, maybe some pillows, snacks, a fun tic-tac-toe match sketched out on paper, special drinking cups, music...and if it's nice outside, park that blanket in the yard and add some bubbles to that picnic.

Fun environment=Clean Plate Club


🍎 Taste Testers: When you make food in small portions and cute shapes, they eat!

Here are a few ideas for your Lunch Taster Flight:

~Make a small amount of pasta and add a different kind of sauce...maybe butter, garlic, sea salt (my daughter's fave!)...put in a small bowl (like a sherbet, or finger bowl);

~Make 1 grilled cheese sandwich, cut into thin rectangles or triangles...place them in a pyramid stack for fun;


~Sticks Stuck In The Sauce...they have to say that 3x fast before Saving the Sticks Stuck In The Sauce...bell peppers and ranch in a cup, our fave...see below for Mason Jar Ranch recipe!;


~fruit skewers & a smoothie sipper for a sweet snack... The possibilities are endless. Small portions work!


I hope these lunch time tricks work for you! 🥗

My Mason Jar Ranch

▪ Start with equal amounts mayo, sour cream, buttermilk in a bowl, and mix. I like to use 1/2 cup of each. (you can use regular milk if no buttermilk)

Add fresh dill. I like to add a hefty spoon full, and by spoon full, I mean a 1/4 cup. But add as much as you like...I'm DILL-finitely a dill lover, so I add a good amount.

Add 1 teaspoon each of sea salt, garlic powder, dried onion, dried parsley, dried chive and 1/2 teaspoon cracked pepper.

Squeeze half a lemon and add juice.

MIX - POUR - SERVE - STORE ~ this dressing stores for about a week in the refrigerator.


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