For the longest time, Jason and I have always brought our lunches to work with us. It really helped us save money and it was just so much easier than figuring out what to eat for lunch every day. You can get sick of the cafes and restaurants near you if there isn’t enough variety and some days, it’s either too hot or too cold to step outside for lunch. We calculated how much money we’d actually save in a year if we actually brought lunch every day and it was quite a lot!
However, I will admit, the past 7-8 months we have not brought our lunches because we were just so burned out from deli meats and sandwiches every single day. There was no variety. Thinking of creative, fun lunches is something I desperately struggle with – and we don’t even have kids yet! I just have a hard time figuring out what to make enough of so we can have leftovers to bring for lunch. Honestly, we just got lazy. We have so many food trucks near our offices and lately, there seem to be so many different restaurants popping up that the appeal of bringing just another cold sandwich to work was close to none.
I tried to plan ahead and figure out ways to “spice up” our lunches and to give them a more visual appeal so you’d want to bring them and would want to eat them, but I kept drawing a blank. I didn’t want to always bring pasta or chips or hummus and carrots. I desperately wanted us to enjoy eating lunch and to not get bored. I think that’s the problem: you get bored!
Can you imagine doing this with kids? I feel like it’d be so hard to get them to love their lunch and to get them to be enthusiastic about it.
That is until author, owner, and founder of Weelicious, Catherine McCord came out with her cookbook, Weelicious Lunches. It has more than 160 easy, healthy, and FUN lunch ideas for all age groups. They’re fit for both adults and children and that’s what’s so great! She does the leg work for you – she helps you think outside the lunchbox and she makes lunches nutritious and delicious!
This book has been a lifesaver (more like money saver, haha) – there’s so many great meal options in here and I can just see myself getting excited for lunches again. I think Jason is excited too since there’s just so much variety!
Catherine says that you have to make lunches look pretty and fun for a child to even want to have anything to do with it. Each lunch she gives her children and her husband, they’re very eye-catching and creative. It keeps children always on their toes and excited to open up their lunchbox every day to see what they’ve got!
You have to get your hands on her book, Weelicious Lunches. This will solve lunchtime problems for you and will definitely help get your brain churning on healthier lunch alternatives!
I had an overzealous amount of apples so I chose to make her apple cinnamon muffins and I LOVED that she used whole wheat flour in this in combination with all purpose. It’s something I’ve never worked with and I’m glad I was able to step outside my comfort zone. It gave the muffin a heartier texture but it was still light and moist. There were tons of apples inside and the warmth of the cinnamon and honey was laced throughout. It’s definitely something you, your spouse, and children will love for breakfast or lunch!
Apple Cinnamon Muffins
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon or 1 tsp. apple pie spice
- 1/2 cup buttermilk
- 1/2 cup honey
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/4 cup canola oil
- 2 cups peeled and chopped Granny Smith apples, about 2 medium apples
- Preheat oven to 400 degrees Fahrenheit and line muffin tin with muffin cups.
- In a medium bowl, whisk together flours, baking powder, salt, and cinnamon (or apple pie spice).
- In a large bowl, whisk together buttermilk, honey, eggs, vanilla, and oil.
- Stir in the dry ingredients into the wet ingredients and mix until just combined.
- Gently fold in the apples with a spatula.
- Divide the batter evenly in the muffin cups, filling 2/3 of the way.
- Bake for 15-20 minutes, or until toothpick inserted in the center comes out clean.
- Transfer to wire rack to cool.