Monday, April 21, 2014

Spring adventure lunches

For the six-year-old:



-- Peanut butter on crackers; raisins; extra PB for the celery in the little red container;
-- Fruit "pudding";
-- Tomatoes, broccoli, celery, and carrots;
-- Bee-shaped cake;


For the parent:

-- Carrots and broccoli with ranch dip;
-- Butterfly-shaped cake;
-- Crackers with roasted chicken and cheese;
-- Almonds.
I wish I had some grapes to add this time.

The cakes are from a modified recipe from My Halal Kitchen: I replaced the blueberries with mini chocolate chips, reduced the sugar slightly, and baked for about 25 minutes in silicone molds.