Jeremiah’s been in school for about 3 weeks now, and I’m still getting used to sending lunches with him to school. He goes to half day kindergarten, but to keep movement to a minimum in the hallways, he stays through lunch and leaves when the full day students go to recess. (He’s in a class of mixed full day and half day students.) I do like packing his lunch – it gives me a chance to send all kinds of fun foods to school with him – but he definitely is influenced by what other kids are bringing. One of his little neighbors brings fruit cups, and he all but begged me to let him bring some, too. One day Sarah and I headed to the store to buy a few different kinds of Del Monte Fruit Cups for J to enjoy in his lunch – and for Sarah, too, of course.
We picked up Del Monte fruit cups with diced peaches, diced pears, mandarin oranges, and mixed fruit. I do love that they have all the varieties available in ‘no sugar added’ cups, so I”m not adding any additional sugar to Jeremiah’s diet outside of what’s already in the fruit. I love and appreciate when large companies see that parents want and need healthy snack options as well as healthy lunch options! I also picked up something that looked really interesting to me – peaches with cinnamon and brown sugar, which were definitely not sugar free, but I thought I could create something yummy out of them.
We had a blast shopping – if you want to see more photos of our trip, you can check out our Google + Album.
When we got home from the store, I was starving, so I made myself a little yummy treat for breakfast. This is a simple Del Monte Mandarin Orange fruit cup layered with plain yogurt and topped with a little organic granola. It was easy to make, a healthy breakfast, and delicious! Yogurt, fruit, and granola is pretty much the standard breakfast around here – and I love having the option of using a Del Monte Fruit Cup instead of washing and cutting up fruit (especially if we’ve run out!)
Next, I decided to use the Del Monte Diced Peaches with Cinnamon and Brown Sugar in breakfast the next day – organic steel cut oats with quinoa. I soak my oats and quinoa in water overnight to help them soften and to shorten cooking time – then I simply drain them, add fresh water, and cook for about 10 minutes. After removing from heat, I added one Diced Peaches w/ cinnamon and brown sugar to the oatmeal/quinoa and Sarah and I had a healthy, hearty breakfast.
I really liked the diced peaches with cinnamon and brown sugar – so I decided to make some gluten-free muffins with them!
Peach-Banana Gluten-Free Muffins
1 Del Monte Diced Peaches with Cinnamon and Brown Sugar Fruit Cup
1T honey (or sugar)
5T Coconut Flour
1t baking powder
Preheat oven to 400
Grease mini-muffin tin (makes 12 mini muffins or about 6 reg size muffins)
Combine fruit cup, eggs, and banana (mash banana well) in bowl. Add honey and mix.
Add coconut flour, baking powder, and salt. Stir to combine.
Portion into mini-muffin tin.
Bake for 15 minutes.
Allow to cool, then enjoy!
Even though she doesn’t look happy, the kids each ate THREE once they were cooled. These are fantastic and I might have even eaten a few myself. (Good thing they’re mini!)
Of course, Del Monte Fruit Cups are also great for lunches, and Jeremiah was so happy when I told him he could take one with him for lunch.