Wednesday, August 25, 2010

Lunch for Thursday

I love that Bayberry gets to use a microwave. That really opens up lots of possible lunches for her. Picky Eater can't use a microwave (imagine the chaos and dangers of letting elementary school students as young as four years of age use a microwave unsupervised!). However, I do live right across the street from her school. It's occurred to me to deliver her some hot lunches throughout the year. I think that would be fun, and parents are encouraged to eat lunch with their children when they can.

But for today...

For Bayberry: In her large main compartment, she has Coconut Black Beans & Rice and Steamed Broccoli, which she'll heat up at school. She has a corn muffin, grapes, and a small sweet potato/butternut squash pie (More about that in a minute). She's taking water to drink.

Picky Eater is taking a corn muffin, some grapes, a mini pie, carrots, cucumbers, orange segments, and a small bit of salad dressing for dipping her veggies. She's taking lemonade to drink.

For the mini pies, here's what I did (Shhh...the kids think it's pumpkin pie!)

For the crust:

Combine 1 1/3 cups flour (1/2 whole wheat and 1/2 unbleached all purpose is great!), 1/2 tsp sea salt in your food processor. Add 8 Tbsp butter (or coconut oil, which is wonderful in baked goods) and pulse 12 times. Slowly pulse in 2 to 3 Tbsp ice cold water. Remove to a lightly floured surface and form a ball.

Divide your dough into 16 equal pieces. Roll each piece into a ball. Flatten each ball into a round miniature pie crust.

Place each crust into a mini muffin cup. Set crusts aside so you can prepare the filling.

For the filling:

Steam 2 cups of peeled & diced orange vegetables. Sweet potatoes, butternut squash, pumpkin, even carrots are fair game! Drain any water away from the cooked vegetables.

Process until smooth, then stir in 1/4 cup maple syrup, 2 Tbsp flour, 2 tsp ground nutmeg or cinnamon, and 1 beaten egg (I used Ener-G egg replacer, though).

Fill mini pies to 3/4 full. Bake at 400 degrees until puffed up and cooked through, about 20 minutes. Watch carefully to make sure they don't overcook.


  1. I really like these! Bayberry's meal looked like a little bento garden in the thumbnail. The "pumpkin pies" are awesome.

  2. Curious, are you freezing some of the pies to use for later? I would be very interested to know if they hold up in the freezer. Thanks!

  3. Ha! They didn't last long enough! Between dessert last night, visiting friends, three lunch boxes, and one tip-toeing to the fridge husband, they were all gone before I knew it. It should freeze very well. I mean, it's a squash pie. I've frozen big ones and little ones before successfully. Pretty much all that's missing between this and a "real" sweet potato or squash pie is the sugar and milk. I'm planning to make a large batch in September since they were so popular, and I'm going to do other fillings at that time. I'll let you know how they do in the freezer, but I suspect they'll be great.

  4. 3 Researches PROVE How Coconut Oil Kills Belly Fat.

    This means that you literally get rid of fat by consuming Coconut Fats (including coconut milk, coconut cream and coconut oil).

    These 3 researches from big medicinal magazines are sure to turn the conventional nutrition world around!