Kid’s Lunches – Kidney Bean Grilled Cheese

Now that Adam is back in school, we have a whole new routine.

During the summer, our routine was pretty laid back. Yes, I worked and did research, but we still had quite a few days off during the week.

We both love our sleep, so we spent quite a few mornings sleeping in and lounging around while we woke up. We’re also night owls, so the whole thing balances out I suppose.

Many days were spent lounging at the pool, hiking, or riding bikes.

Oh boy did summer 2011 fly by.

Wasn’t it just yesterday that we were singing along with Alice Cooper?

Guess not.

So now that school is back in session, we have to be up and at ’em much earlier (I know, I know. Welcome to reality, Stefanie). Not only that, but our nighttime routine is going to involve a whole lot of extras – homework, practices, after school activities, and much much more. Bring it on – we’re ready!

Last night, we packed up Adam’s handy dandy lunchbox, labeled his supplies, and laid out his outfit for the first day of school.

I’m sad to see summer go, but I’m excited for the routine and the lovely weather that comes with the new school year.

——————————————-

Like me, Adam is a vegetarian. This poses a little problem when it comes to school lunches.

Every single school lunch (except for grilled cheese/cheese pizza) is centered around meat.

Hamburgers, meatloaf, chicken nuggets…oh my. Because of this, we pack Adam’s lunch pretty much every day – save for pizza Fridays.

I love knowing that he has a healthy, vegetarian lunch to enjoy each day, but his lunches can get a little boring.

Peanut butter and jelly, hummus and cheese, whole wheat bagels and cream cheese – these are all frequent lunch box meals. This year we’re going to strive for a bit more variety. Sort of like my own lunchbox challenge, but geared more towards Adam.

First up? Adam’s favorite summer sandwich – kidney bean grilled cheese.

It’s a nice combination of protein (beans) and healthy fats (olive oil, Earth Balance).

First, I drain and rinse one can of kidney beans.

Next, I combine about 1/2 C. of the beans with a little extra virgin olive oil and a little salt n’ pepper – then I mash it all up with a fork.

I spread the kidney bean mixture on a slice of whole wheat bread, cover it with a slice of cheese and another slice of bread, and grill it up in a little earth balance.

Let’s hope it stays crispy by the time lunch rolls around.

Adam loves this sandwich when it’s fresh from the pan, but will it turn out to be a good choice for lunch boxing it up? We shall see.

Have a wonderful day guys!