Monday, July 23, 2012

muffin tin monday: july

I am going to be sharing a variety of muffin tin meals for my little eaters at the end of the month rather than once a week as I have been doing (inconsistently at that).

For this meal, I made a spinach smoothie* (made from spinach, almond milk, frozen ice, and a banana), watermelon, carrots, chicken quesadilla bites, orange wedge, and kiwi:

For this meal, I made toast with strawberry butter, scrambled eggs, Greek yogurt with almonds, blackberries, and raspberries:

For this meal, I made French toast with blueberries and turkey bacon:

For this meal, I made open "face" sandwiches (using whole wheat bread and provolone for the face, spinach for the hair, hard boiled eggs and turkey lunch meat for the eyes, and tuna spread for the nose and mouth), watermelon, and whole wheat pasta with spaghetti sauce and Parmesan cheese:

I got the idea for the open "face" sandwiches from the Summer 2003 edition of Martha Stewart Kids magazine:

To see more of my Muffin Tin Monday meals, click here.  

* I have been enjoying a spinach smoothie daily for the past few weeks.  For my smoothie, I use 1/2 c. of almond milk, a handful of spinach leaves, one banana, 1/4 c. of crushed ice, 1/2 tbsp. of flax seed for added fiber, and a few pieces of frozen pineapple if I have it on hand (if not, no biggie).  

I was inspired by Emma's post 5 Day Green Smoothie Challenge at A Beautiful Mess.