Back to School with Thomas Fresh!
The other day, as is custom when in the produce aisle, I asked my youngest to name as many of the veggies displayed in the organic section, Kale, lettuce, radishes, Brussels sprouts, carrots…he did well. Then we moved down the aisle to the big bins overflowing with tubers and root crops. No sweat! He recognised the sweet yams, long beans, cassava and eggplant, didn’t even hesitate at the plantains, okra and big hands of Hawaiian ginger, that one is easy looks cool to look at and makes good tea.For me the pride came from the knowledge that my little guy knew his veggies and the reassurance from seeing the words Grown In Trust on a logo, sure I’m a fan of Thomas Fresh! My family knows they stand for quality! They have the variety we enjoy, turning our school lunches into fun and exciting combinations. This season I think we’ll try pomelo wedges. Use your creativity sense of adventure to try new ideas, and have fun!
Look for the Thomas Fresh Logo for more fun & tasty ideas!
Organic Mini Cucumber: Just wash and eat, or try them sliced and serve with hummus for dipping!
Snap Peas: These are true to their name – full of natural sweetness that kids will love.
Create a new menu. You’ll be surprised at the variety of food that kids eat in school these days.
Going back to school can be a breeze with these simple and healthy treats! From convenient on the go snacks to crave-able make a head of time meals, we’ve got just what you (or your kiddos) need to get through the school or work day.
Kids love surprises. Imagine the look on your little kiddos face to find a personalized dish for school! Let your inner child play with colours and textures like green broccoli, cherry red tomatoes, carrot sticks and tasty organic apple slices.
Try something new like Asian pear or pomelo wedges to delight your child’s curiosity.
Just for quick & easy breakfast ideas these homemade, moist, and healthy muffins are a great breakfast or snack served with milk. Make them mini muffins so that your kids enjoy popping them back as a snack or on their way to school…
Zucchini Mini Muffins
4.75 ounces whole-wheat flour (about 1 cup)
3 ounces all-purpose flour (about 2/3 cup)
1/2 cup sugar
1 teaspoon ground cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups shredded zucchini
1/2 cup fat-free milk
2 tablespoons canola oil
2 tablespoons honey
1 large egg
1 tablespoon sugar
1/4 teaspoon ground cinnamon
- Preheat oven to 400°.
- Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
- Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins. Bake at 400° for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.