Works for Me Wednesday: Snack Packs

It's summertime. The kids are out of school, playing hard, sweating, coming in and going out my back door and my front door all day long/ They're building forts and tearing them down. They're swimming and slip 'n sliding and sprinkler splashing and puddle stomping.

And they're hungry.

All. The. Time.

I found something that works for me.

I make snack packs for them to eat between lunch and dinner. This eliminates the following:

• "Can I have a snack?" --> The kids know that they can have whatever they'd like from their snack pack, at whatever time they need a snack.
• Standing at the fridge with the door wide open. --> They simply grab their snack pack and close the door. They choose their item(s) and put the snack pack back in the fridge. Less electricity wasted.
• Eating too much junk. I treat kids' meals and snacks this way: I will decide what to serve you. You will decide how much and when to eat it. By packing snack packs for the kids, I am giving them choices that I approve of.
• Being wiped out of the "good" snacks on shopping day. --> I don't know about you, but my kids eat about six snacks per day on an active day. SIX SNACKS! EACH! The "good" snacks include freshly baked cookies, purchased fruit leathers, and anything that might remotely be considered junky. If allowed, they would devour those before reaching for fruits and healthier alternatives. By packing Snack Packs, I'm rationing the junk. Better for my wallet, and better for their bodies.
• The hassle of preparing snacks throughout the day. --> Like I said, they eat a lot. Preparing snack packs takes about five minutes of my day, all at once, instead of having to prepare snacks all throughout the day.

And finally, the Snack Packs let my kids have control over their snacking. The first day I did this, Picky Eater ran out of food in her Snack Pack halfway through the day and was upset. I gave her extras, but I've told the kids that once it's gone, it's gone. The Snack Pack is meant to carry the kids over from lunch until dinner. Every day since then, it has done just that. Here are some example Snack Packs I've made the kids:

watermelon, strawberry Greek yogurt with fresh strawberries added, and Snapea Crisps

Jammy Sammy, two sandwich cookies, Pocky (yes, a junky Snack pack on this day!), applesauce, and a large strawberry

Watermelon, Blueberry Greek yogurt with fresh blueberries on top, and a candy necklace kit.

What's for Lunch Wednesday: Sweet Potato Pancakes

Day 153.

If you've been reading this blog for long, you know that I'm a proponent of healthy school lunches and that I am appalled at the lack of quality available to most American elementary school students in their cafeterias. Also, it's my goal to reduce the amount of garbage my family produces, so I've decided to make all of their school lunches no waste meals.

When I came across this bento-themed meme at What's for Lunch at Our House, I knew I would participate. So here's what's for lunch at our house.

Main compartment: Romaine lettuce, carrot curls, cucumbers cut into butterflies, strawberries and white cheddar cheese cut into bunnies, and a hard-boiled egg molded into a bunny shape.

Sides: strawberries cut to fit compartment; sweet potato pancakes in leaf and tree shapes.

Not pictured: salad dressing and honey-cinnamon butter

Time invested: 20 minutes (plus boiling time for eggs---pancakes were leftovers)

 The sweet potato pancakes I made were a healthy version of a Southern classic. I omitted the eggs and butter, replacing them with banana and applesauce, eliminated added sugar, and opted for almond milk instead of cow's milk.

Sweet Potato Pancakes with Honey-Cinnamon Butter

What You Need:

• 1 sweet potato, cooked, peeled, and mashed
• 1 large banana, peeled and cut into chunks
• 1/3 cup applesauce
• 2 cups milk (I used almond milk...feel free to use whatever milk you prefer)
• 1 2/3 cups flour (I used all unbleached white flour, but you can substitute whole wheat for even healthier pancakes)
• 1 Tbsp ground cinnamon
• 1 tsp ground nutmeg
• 1 Tbsp plus 1 tsp baking powder
• non-stick cooking spray for the pan

 

How it's Done:

1. Preheat your griddle or skillet on medium heat.
2. In a food processor, or using a mixer, beat sweet potato with banana and applesauce. Add milk slowly and beat to combine.
3. In a separate, large mixing bowl, combine flour, cinnamon, nutmeg, and baking powder.
4. Add liquid to dry ingredients, stirring only long enough to make sure all the dry ingredients are wet.
5. Drop by 1/3 cupfuls onto a greased skillet and cook 3 minutes on first side, flip, and cook until done (about 3 more minutes).
6. For the butter: In a food processor, combine 1 1/2 sticks unsalted butter with 1/4 cup honey and 1 Tbsp ground cinnamon. Process until combined. Store in refrigerator.