Greek Lettuce Wraps

Greek Wrap (2)

One lettuce wrap makes the perfect size meal for my preschooler – simply increase portion size based on the age and appetite of your little (or not so little) one! I like to use Nate’s classic flavor vegan meatballs.


  • 1 (10-ounce) package meatless meatballs
  • Bibb lettuce leaves
  • 1/2 cup couscous
  • 1/2 cup water
  • 1 cup halved cherry tomatoes
  • 1 chopped cucumber
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 4 ounces creamy vegan cheese (such as Miyoko’s Creamery)
  • 1/2 cup plain non-dairy yogurt
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon fresh-squeezed lemon juice
  • 1/2 teaspoon chopped fresh oregano
  • Kalamata olives
  1. Heat the meatballs according to package directions; set aside. Rinse the lettuce leaves and pat dry; set aside.
  2. Meanwhile, bring the water to a boil in a saucepan. Add the couscous, then cover, remove from heat, and let stand for 5 minutes. Fluff with a fork and transfer to a large bowl.
  3. Add the tomatoes and cucumber to the bowl. Whisk together the vinegar and olive oil, then pour over the couscous mixture, tossing to coat. Set aside.
  4. In a blender, combine the vegan cheese, yogurt, lemon zest, lemon juice, and oregano. Process until smooth.
  5. To assemble the lettuce wraps, top each lettuce leaf with about 1/2 cup couscous salad. Finely chop the meatballs, and divide evenly among the lettuce wraps. Drizzle with the cheese sauce and sprinkle with chopped kalamata olives to taste.

Greek Wrap (1)

Leftover cooked meatballs? We love to simply dice them up and add to bowls of spaghetti, jarred sauce, and a sprinkle of vegan Parmesan for tomorrow’s lunch or dinner.

Spaghetti and Meatballs


Tablecloth Clip Creatures

Tablecloth Clip (6)

A recent dot painting extravaganza reminded me that it’s useful to cover our work space (also Travis’s table for eating), when a craft gets particularly messy; a tablecloth clipped onto a table does the job in a pinch – so why not make the clips to hold it functional and adorable?

Tablecloth Clip (1)

To craft these little creatures, we used small pom poms and clothespins. Travis actually lost interest in forming insects quite quickly when he discovered that he could pick up pom poms with the clothespins – but this was such great practice for his fine motor skills that I was happy to let him continue!

Tablecloth Clip (2)

Meanwhile, we ended up with a variety of bugs, including a butterfly, caterpillar, and bee. Older kids will definitely love mapping out how their creatures look, and selecting which materials work best for which insect. Construction paper made for easy wings, and pipe cleaner pieces were perfect for antennae.

Tablecloth Clip (3)

We’ll be busy and buzzy as bees at our craft table now!

Tablecloth Clip (5)

When not in use, our little creatures love hanging out at the windowsill.

Tablecloth Clip alt.JPG



Peanut-Butter Dip


PB Dip (1)

Veggies and dip are a match made in heaven, and this one gets a nutritious kick from peanut butter and coconut milk. Use full-fat coconut milk for the best results, not the light version.


  • 1 (13.5-ounce) can coconut milk
  • 1/2 cup creamy peanut butter
  • 2 tablespoons fresh-squeezed lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon grated ginger
  • 1/8 teaspoon salt
  1. Combine all of the ingredients together in a saucepan over medium heat. Cook for about 5 minutes, until smooth and thickened.
  2. Cover and refrigerate until ready to serve – the mixture will continue to thicken as it cools.


PB Dip (3)

We like it best with carrot sticks for dipping, but broccoli florets, bell pepper strips, and cucumber spears would all be great choices.

PB Dip (2)