The summer sun may still be bringing the heat, but those of us who love the crisp, cool days of autumn, fall can’t come soon enough.
The fall season invokes images of flannels, pumpkin spice, apple picking, hay rides and just an overall feeling of “coziness.” We seek out warmth and comfort in everything around us, especially our food.
Fall is a wonderful time for trying new recipes and for sharing meals with family and friends. This post includes four recipes that would make a great addition to any meal. They all are vegetarian friendly and can be adjusted to fit gluten-free and other dietary needs.
I have two school-age kids who bring their lunches from home. Though I am far from the healthiest parent, I do try to give my children a variety of foods, and, when possible, pack them items that are homemade.
Still, those prepackaged kid lunch options you find in the supermarket are very tempting, and definitely convenient.
My son and I were at the store together, viewing these very items in the refrigerated section, when I thought of the idea to try and make my own version of this popular item.
I grabbed some pizza dough I had already made, got a muffin tin, and got to work. The result was portable, stackable, packable mini pizza rounds.
If you are a parent looking for an easy school/camp/sports lunch or snack hack. Read on for the super simple recipe.
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