I am so excited to share with you my latest addition to my kitchen. It’s an accessory that is sure to help with our bento hobby and getting my kiddos to eat a bit more variety and healthy meals… especially lunches!
I was sent a copy of the new cookbook from Catherine McCord, weelicious Lunches, at no cost to share a review with you.
This is my first time coming across Catherine’s weelicious line, but I have to say I fell immediately in love with this book and want to add the original weelicious book to our collection now too!
Weelicious Lunches: Think Outside the Lunch Box with More Than 160 Happier Meals is all about thinking outside the lunch box. Honestly, that’s what I try to do with our bento boxes too.
Even if I want to make a PB&J for Sophia, I try to mix it up. Make it a different shape, add in a secret ingredient. Catherine includes 160 recipes just along those lines in the book and makes it totally fun!
Along with recipes, Catherine gives great advice on ways to serve vegetables to young ones to make it more fun, as well as listing pantry staples – things you should ALWAYS have on hand. One of her staples just happens to be Greek Yogurt – our fave is from Stonyfield!
Since weelicious Lunches is, well, all about the wee ones… I decided to let Sophia help me find a fun recipe to try out for the first time! She loved the idea of a PB&J on apple slices, but the homemade Pumpkin Poptarts were a clear winner for us both!
I loved the idea of making a much healthier alternative to store-bought Poptarts and the timing of pumpkin is perfect!
These were incredibly simple to make. Sophia actually did almost all of the work herself! The filling is delicious and the pie crust are so deliciously flaky that they make an incredible breakfast, snack, and addition to a lunch box!
Her favorite part was definitely cutting out the pumpkins with our pumpkin cookie cutter and making faces on them!
- 1/2 cup Pumpkin Puree
- 2 tbsp Brown Sugar
- 1/4 tsp Pumpkin Pie Spice
- 1 pkg Premade Pie Crust
- Combine the pumpkin, brown sugar, and pumpkin pie spice. Cut out fun, pumpkin shapes from your pie crust. Place 2 tsp of your pumpkin mixture on one cut-out pumpkin. Lightly dip your finger in water and rub the outer of the pumpkin so that your dough will adhere to one another. Place another cut-out pumpkin on top!
- Bake for 18 minutes at 400 degrees, or until golden brown.
I actually doubled the amount of pumpkin filling that I made to enjoy it as a filling for Pumpkin Waffle Sandwiches for breakfast tomorrow!