BBQ Chick’n Wrap

BBQ Chickn Wrap (2)

My kids devour this savory sandwich wrap. In other words, it’s the perfect way to refuel between in-person school mornings and remote afternoon learning sessions!

Ingredients:

  • 1 flour tortilla
  • 4 Gardein chick’n strips, cooked and sliced
  • 1 tablespoon BBQ sauce
  • 1/4 cup shredded cabbage mix
  • 1 tablespoon vegan ranch dressing
  1. Arrange the chick’n strips down the center of the tortilla, and drizzle with the BBQ sauce.
  2. In a small bowl, toss together the cabbage mix with the dressing. Sprinkle over the chick’n, then roll up tightly and cut in half to serve.

BBQ Chickn Wrap (1)

Make Your Own Oat Milk

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As an extension to his Lunchtime Love recipes from Raddish Kids, Travis was excited to learn how to make his own oat milk today!

The idea here was to show a child how food goes from raw ingredients to finished product. Of course we had to skip the growing and harvesting of the oats, but we came home from the store with a bag of organic rolled oats that certainly didn’t look like milk yet.

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We first watched a few how-tos online to see if we could make the best oat milk possible. Tips include using the coldest water possible and blending for the least amount of time possible. Armed with that knowledge, Travis combined the following in a blender:

4 cups cold water

1 cup rolled oats

1 teaspoon vanilla extract

Skip the vanilla if you don’t want the milk sweetened. We ran the blender for about 30 seconds.

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Travis was ecstatic that now it was white like milk!

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I don’t have cheesecloth, so the best we could do was strain it through a fine-mesh sieve. He immediately needed a big glass and a straw. Little sister wanted a taste, too!

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Well, he turned to me and said, “Actually… it’s not that good.”

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Bonus points for honesty! I guess we’ll stick to almond milk as a family. But now Travis is determined that we should make a homemade batch. Thanks Raddish!

School Milk Flipbook

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Travis helped make several lunches this month thanks to his Raddish Kids Lunchtime Love crate, a perfect theme for back-to-school in September. We finished up with this lesson plan.

To start, we played “I’m going on a picnic” to get thinking about different foods in a lunchbox, particularly those that travel well. A basket of toy food as prompts helped initially, but Travis was bored after a few rounds of back-and-forth. Instead, we turned to the web for the next part of the lesson.

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Raddish provided links for a read-aloud about how common lunch foods get on the plate. Because the book was heavy on dairy, we also watched vegan-friendly videos about almond milk and soy milk.

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Next Travis got to be an author! The assignment was to make a flipbook about the journey of an almond from the tree to the carton at the store. I encouraged him to put on his imaginative cap and pretend the story was from the point of view of the almond, although this was a bit of a stretch for my first grader.

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He concentrated more on just drawing the pictures, and I added words.

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There were also fun videos to watch on school lunches around the world. Big kids can extend the lesson much further, here, perhaps by designing an international menu for their school cafeteria

For a hands-on extension, we returned to an old favorite: growing new vegetables from kitchen scraps. This works fantastically with green onions, so after we used a bunch from the store, we placed the bulbs in a small dish of fresh water. You should see new growth by morning!

Regrow Food Scraps

Finally, Travis was in charge of designing his own perfect after-school snack in Raddish’s Create-a-Snack Challenge. I showed him the list of possible ingredients, and he selected: hummus, cheese slices, tortillas, strawberries, and tomatoes. The possibilities were growing already.

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After a trip to the store, he created the following: Hummus-Cheese-Tortilla Bites.

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I loved watching him turn into a little chef as we layered hummus on small squares of tortilla, topped each with a piece of Violife cheddar, and then topped that off with tomato.

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He got fancy and added strawberries to a few. An interesting flavor combination!

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I haven’t seen him enjoy snack so much in ages, so this was a great activity on the part of Raddish.

Grilled Cheese with Squash & Corn Puree

Grilled Cheese with Squash and Corn (1)

Take grilled cheese to the next level with this easy upgrade.

Ingredients:

  • 1 cup cubed butternut squash
  • 1/2 cup corn
  • 1 cup water
  • 4 slices whole wheat bread
  • 2 tablespoons Earth Balance butter
  • 4 slices vegan smoked provolone (such as Violife)
  1. To prepare the puree, combine the squash, corn, and water in a small saucepan. Bring to a boil, then continue to cook for 8 minutes, or until the squash is tender.
  2. Transfer the squash mixture to a blender and process until smooth. Set aside.
  3. To prepare the sandwiches, heat a skillet over medium-high heat. Spread 1 and 1/2 teaspoons Earth Balance over each bread slice. Spread the other side of each slice with 1 tablespoon puree; reserve the remaining squash puree for another use.
  4. Place two slices of bread in the skillet, buttered side down. Top each with 2 slices provolone, then cover with the remaining bread slices, buttered side up.
  5. Cook for 3 minutes on each side.

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Hummus Veggie Wrap

Hummus Veggie Wrap (2)

This quick wrap makes the perfect lunch on a school day.

Ingredients:

  • 2 tortillas
  • 2 tablespoons hummus
  • 1/4 cup chopped or sliced tomato
  • 2 tablespoons sprouts
  • 1/2 cup avocado
  1. Spread the hummus evenly over the two tortillas.
  2. Divide the tomato, sprouts, and avocado evenly down the middles, then roll up tightly and cut in half to serve.

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Butterfly Pasta Salad

Butterfly Pasta Salad (1)

Butterfly-shaped farfalle pasta add a whimsical touch to this easy lunch. With my son home from in-person school by lunchtime now, we’ll be making lots of new midday recipes in the weeks to come!

Ingredients:

  • 8 ounces farfalle pasta
  • 2 cups water
  • 2 cups frozen mixed vegetables
  • 1/2 cup vegan Parmesan
  • 2 tablespoons olive oil
  1. Combine the pasta and water in a large skillet. Bring to a boil; continue to cook for 3 minutes, stirring frequently, then reduce heat and simmer for 10 minutes, or until the liquid is absorbed.
  2. Add the mixed vegetables, Parmesan, and olive oil, stirring to combine. Let cool before serving.

Cherry Apple Coconut Rice Pudding

Cherry Coconut Rice Pudding (1)This dessert pudding couldn’t be easier to put together or bake, making it easy enough for even a weeknight.

Ingredients:

  • 1 cup Arborio rice
  • 1 (15-ounce) can coconut milk
  • 1 cup frozen cherries, thawed
  • 1 cup applesauce
  1. Combine all the ingredients in a 2-quart casserole dish.
  2. Cover and bake at 325 degrees for 1 hour.

Little Passports: England

LP England alt

Travis enjoyed learning about England in this month’s kit from Little Passports, not least of all because it involved lots of puzzles (and I mean lots!). As with the India package, he had a personal interest, too, because he has some English heritage.

After familiar finds in his package like a world coin and stickers for his map, passport, and suitcase, we turned to the booklet.

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This month’s booklet allowed him to tackle a crossword puzzle, spot four-of-a-kind images, and do a mapping activity.

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That last is the only one I would say was beyond his grade level.

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Souvenir:

The souvenir was a 3-D puzzle of Big Ben, a huge hit because Travis once had an obsession with this clock tower (yes, we used to watch videos of it chiming). Now we could build it!

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The puzzle slots together easily, but a parental note of caution: it didn’t last long because Travis wanted to play with it more like an action figure.

Further Activities:

I was happy to see a wide variety of activities this month, both in the booklet and continued online. For science, we printed out a template for Newton’s color wheel. After learning briefly who Newton was, Travis colored in the provided circle in a rainbow.

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Glue onto cardboard for sturdiness and then thread onto a string that is 30 inches long. Wind the string up and then let it spin until unwound; it rotates fast enough that the colors blur back to white.

The website also had a printout of a British afternoon tea spread to color, which you can then cut apart and re-do as a puzzle.

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Travis wasn’t terribly interested, but it was nice to color side by side.

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There were two available add-ons from the company with the England kit, and we opted for both. To extrapolate on the theme of Shakespeare and the theater, Travis made shadow puppets. He loved slotting together and decorating the cardboard theater first.

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Turn on the battery-operated lights, and then it’s time for felt puppets to take center stage! This is sure to be a great toy to play with even completely separate from this Little Passport’s package.

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The second add-on circled back to themes of mapping and puzzles: a 3-D puzzle of London.

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The puzzle was far beyond my 6 year old’s ability, but he loved slotting the landmarks into their spaces, and we read about each one in the provided insert.

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And after all that, the neatest project by far was to make Stonehenge from homemade play dough! We mixed 2 cups flour and 1 cup salt in a large bowl. We wanted to make it black, so added red, blue, and green food coloring to 1/2 cup water. It turned our mixture more gray than black, but that’s probably closer to Stonehenge’s hue anyway. Stir until the color is incorporated, then add an additional 1/4 cup water. Knead until you have a workable play dough.

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We arranged the plinths and monoliths on a piece of cardboard and left it to dry for about 1 day. Not only did this look awesome, but it was a great background for his Lego figures to play in, too!

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Recipe:

We always end these country kits in the kitchen. This month’s recipe was for Awesome Apple Crumble, which lived up to its name!

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Ingredients:

For the topping:

  • 1 and 1/2 cups flour
  • 3/4 cup brown sugar
  • Pinch of salt
  • 3/4 cup Earth Balance butter, cubed

For the filling:

  • 1 pound Granny Smith apples, peeled, cored, and sliced
  • 1/4 cup brown sugar
  • 1 tablespoon flour
  • Pinch of cinnamon
  1. To prepare the topping, combine 1 and 1/2 cups flour, 3/4 cup brown sugar, and the salt in a bowl. Add the Earth Balance butter and use your fingers to mix until the mixture looks like breadcrumbs; set aside.
  2. To prepare the apples, place the slices in a large bowl. Add the remaining 1/4 cup brown sugar, 1 tablespoon flour, and the cinnamon, stirring to coat.
  3. Spoon the apples into a 9×9-inch baking dish. Sprinkle the topping over the apples and bake at 350 degrees F for 45 minutes.
  4. Serve warm and drizzle with a little non-dairy creamer, which is closer to how the Brits would serve it than serving American-style with ice cream.

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Marshmallow Treats

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Okay, so this treat isn’t healthy and it’s only redeemable value is that your toddler will have an absolute blast with it. But sometimes that’s what snacktime calls for on a cloudy day!

I sprinkled the powder from raspberry-flavored vegan jel dessert (try Simply Delish) into a zip-top bag, and folded the edge down slightly so  Veronika could reach inside more easily.

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Then I handed her big marshmallows!

These were a novelty, since she’s only eaten the minis before. I showed her how to dip a marshmallow into the powder and then take a taste. On the first dip, your child won’t be terribly rewarded. But once the marshmallow is sticky, each dip means more dessert powder in the next bite.

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Yum!

Mixed Fruit Yogurt Smoothie

Mixed Fruit Yogurt Smoothie

An unexpected mix of fruits means that kids will drink up nearly their full rainbow of vitamins in one glass!

Ingredients:

  • 1 cup chopped cantaloupe
  • 1 cup frozen chopped pineapple
  • 1 cup frozen blueberries
  • 1 cup vanilla almond milk
  • 1 cup vanilla non-dairy yogurt
  • 1 cup apple juice
  1. Combine all the ingredients in a blender and process until smooth.