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.

Waste-free School Lunches

Day 146.

I'm not the greenest mom on the block. There's much more I could do to live a greener lifestyle. But one thing I'm adamant about is packing a waste-free lunch. I haven't always felt this way, but throughout the school year, I couldn't help but notice how many plastic zip-top bags, plastic wrap, and aluminum foil we were using in our children's school lunches!

I was being frugal by not purchasing ready-made snacks and drinks, but our typical school lunch consisted of the following:

• a sandwich in a zip-top bag
• carrots or other crunchy veggie in a zip-top bag
• fruit (in its own wrapper most times)
• a snack - muffin, cookie, bar - in a zip-top bag
• juice or milk in a thermos
• paper napkin

If I made that lunch each of the 180 school days for my two children, we would have used 1,080 zip-top bags and 360 napkins! And that's just in one school year.

I'm converted. I believe in waste-free school lunches. So I've spent the past two months researching various companies, trying to decide which lunch system would work best for us. I had them narrowed down to a few companies.

Then, I won an Easy Lunchbox System, courtesy of Kelly at Easy Lunchbox, at a giveaway held by Keli of Feeding Four.

I'd seen a few reviews of the Easy Lunchbox System around the web, and was curious about it, but not ready to commit to a purchase because of my reservations. I was worried that the containers would feel flimsy and breakable, in particular.

I'm glad I had the chance to try it out! I'd like to share with you my thoughts on the system. Here are the pros and cons as I see them:

Pros:

• They cost less than most of the other lunch systems I'm considering. A set of 4 containers with lids runs $13.95. The cooler that fits the containers perfectly costs $7.95.
• They're just the right size for lunch. There are three compartments of varying size. The cooler comfortably holds the container, a thermos, a piece of fruit, a napkin, utensils, and an ice pack.
• They are free of BPA, PVC, lead, phthalates, and vinyl.
• They're dishwasher safe.
• The lids are colorful, which my girls loved. They enjoyed choosing which color to take to school with them the past two days.
• The lids are easy for tiny hands to open and close easily.
• the containers are NOT flimsy at all. I was expecting the tray those Lunchables by Oscar Meyer come in, but they are harder plastic and feel much more substantial and durable.

Cons:

• This is a big one for me: The containers are manufactured in China. I really am trying to buy USA-made as much as possible.
• The lids don't fit completely securely. I would not suggest this as a lunch kit for a rough and tumble child who is likely to flip his lunchbox upside-down. If they're kept in the cooler, straight in like intended, they won't spill. But kids don't always follow those rules, do they?
• The container is not leak-proof. See last point. Today, I sent the girls with pudding, but I put a small piece of waxed paper over the pudding to secure it. It's advised that you use a small piece of plastic wrap over any semi-liquid foods and you're not supposed to put liquids in the compartments.

In all, I'm pleased with my winnings! I've had fun creating waste-free lunches for my girls the last two days. I wish school wasn't ending tomorrow so I could play some more! Next school year, I'll keep using this lunch system, as well as keep my plans to buy a couple different ones. Maybe early next fall I'll compare the ones I choose.

Here are a couple of the lunches I made this week:

Main compartment: Egg Salad on lettuce with homemade Wheat Crackers. Side compartments: homemade Granola and cucumber rounds. A thermos of milk, some grapefruit, and a cloth napkin added to cooler.

Main compartment: Salad consisting of lettuce, cucumbers, carrot shreds, corn, wheat germ, dried cranberries, and cheese; homemade flat bread. Sides: Homemade vanilla pudding with jimmies; grapefruit. Thermos of milk and a cloth napkin added to cooler.

*Although I won this lunch system at a giveaway, I was not compensated for my review. My opinions are strictly my own.