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.