I had the very best intentions of keeping up with the blog all summer. We started out slow but we cooked a bunch and we meant to keep you up-to-date on our adventures but we failed. Now that school is in full swing the routine has returned, we too have returned just in time to bring you some brand spanking new brown bag lunch ideas. Except we won’t be putting them in brown bags – we’ll be putting them in recyclable containers because we are tree huggers.

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A little background: I’ve called my kid hunny bunny (yes, I know it’s spelled incorrectly) since he was about 3 months old.  This past week he started kindergarten. What the WHAT?!?!!? How the *@&#@$ did that happen?! Sorry, still having a minor freak out about that….

Breathe. Breathe. Breathe. Ok, so in honor of this special day I packed my hunny bunny a new-fangled sandwich made of cream cheese and shredded carrots. Sounds weird at first, but you can think of it as veggie cream cheese and then you’ll feel less weird for making it. It’s so easy. You just have to get a little over zealous with the peeler.

Once it was assembled, I could not resist using one of our favorite cookie cutter to form the sandwich into an ice-cream cone. Delicious and cute. Served with a handful of TJ’s animal crackers, sliced apple and an organic yogurt squeezer. Also fitting that we’re posting this veggie friendly lunch on Meatless Monday, isn’t it? Check out the recipe and let us know if you’ve got any good school lunch ideas to share with us?  We’d love to hear ‘em!