It's getting closer and closer to Halloween! In fact yesterday I took Kai to the Children's Museum's Haunted House. The "lights on" version was open until 9pm yesterday and being the foolish mom that I am, I also thought the museum was open late too. Oops! BUT she got some candy corn (yuck!) in the exhibit that I told her she could eat after dinner, so the disappointment of not sticking around and playing in the rest of the museum was over shadowed by the need to eat dinner ASAP. lol!
We headed out to one of my favorites, Moe's where I got the usual Rupert, rice, 2 scoops of black beans, onions, peppers, pico, corn salsa, lettuce, cucumber, AND I added diced jalapenos this time, then I topped it all off with some "Who Is Kaiser salsa". Kai got the kids quesadilla meal and when they asked her what kind of cookie she wanted she told them, "No cookie, I've got candy corn for dessert!" That girl was focused on her candy!! I got her a chocolate chip cookie and after we had all finsihed eating we split it three ways... I was looking for something to cool my mouth. The last bite I took had a bit ol' jalapeno in it and my mouth was on FIRE! lol!
Anyway, where I started with all this, is that it's about time for all the fun Halloween themed meals! We started breakfast off this morning with a bowl of cereal...
What she has been picking lately is oatmeal!
|Oatmeal with Frozen Berries|
|Mine: oatmeal topped with PB, Pumpkin & raisins|
Kai's: Oatmeal topped with Carob, butterscotch chips & raisins.
|We removed the drywall & pulled/covered everything.|
|They Jackhammered a trench around the foundation.|
And just because I didn't go to the Orchard doesn't mean my packed lunch went to waste...
Left over Apple Crisp (I used up a bunch of apples because I had planned to buy a brand new bag), Cous-cous cooked with Broccoli and Okra, and carrots with broccoli.
I didn't take pictures of it but to make the apple crisp I put a bunch of sliced Granny Smith apples in an 8x8 dish and topped it with a mix of Oatmeal, Cinnamon, Ground Flax Seed, and Agave Nectar. I just added ingredients until it looked good - no measuring required. Then I baked it at 350 until dinner was over (maybe 30-40 minutes). The nice thing about a crisp is that nothing HAS to be baked in it so it's more a matter of making it warm than cooking... In my Opinion. :)
Finally we get to the Muffins. I wanted to make muffins last night for today's lunch but didn't get my act together. Then I decided to make them for breakfast but we had the whole cereal melt down and I made her the sandwich without thinking that I had muffins in the oven. I told her she could have one in the car but we forgot. AND I forgot to put one in her lunch. It was an all round Failure of a morning...STILL the muffins themselves did taste good! :)
PUMPKIN APPLE MUFFINS
2 T Ground Flax Seed
2 T Chia Seed
1 packet Truvia (or sweetener of choice, or omit)
1/4 C Pumpkin Puree
2 T Apple Sauce
2 T Peanut Butter (I use all natural - no added sugar or oils)
ADD INS: 1 chopped Granny Smith Apple, Handful of Raisins
Preheat your oven (or toaster oven) to 350.
Stir everything but the add ins:
Add in the rest (this is where you can get really creative... nuts, other fruit, chocolate, etc...)
Spoon it into your cupcake/muffin cups. I used the silicone hearts.
And bake for 10-15 minutes
Now my goal is to not eat them all before Kai gets home from school. lol!