Sometimes when life feels bumpy and what worked smoothly last month doesn’t feel smooth anymore, I want to take a hammer to it all and start over. I start making chore charts, sticker charts, afternoon schedules – anything to make the family run the way I want or expect. In reality, usually just a minor change can make a difference. Lately, the afternoon snack seems to be the problem area. I decided to get my chisel and set to work.
Our schedule is pretty much the same each day. School gets out, we play on the playground and then walk home. I unlock the door and remind them to take their lunch boxes and folders out of their backpacks and to go and wash their hands. Now begins the scramble to the pantry. The first child calls out “Mom can I have” and then the other “Mom I want”. I answer with a yes, no, then a yes. Cupboards banging, drawers opening. Pretzels flying. This week I decided to do something different.
First, I did a pantry clean up. I realized that the easiest items to reach were the treats and pre-packaged items. I changed that and stuck those in a bin on another shelf higher up. Now they look and see nuts, dried fruit, and some crackers. Secondly, we slow it down. Lunch time was not all that long ago. No need to rush in and finish snack within 15 minutes of walking in the door. There is plenty of afternoon left, I guarantee it. Instead of snack being the first thing that happens, we all take a few minutes and relax and then I tell them that I will go make snack and will let them know when it’s ready. Simple really.
Lastly, this next step is really the most important change. I decided to start planning out the snack. I was worried this would be disappointing. I thought that they liked being able to make these choices on their own, but you know what? I think they were as frustrated with the afternoons as I was and don’t seem to mind one bit. The food is served more family style (or party style) so each child can choose what they want of each item.
As an added bonus, we’ve been able to get a little more variety into our mini-meal. Here are a few of the new(ish) items I’ve added to the rotation.
- Air popped popcorn (going to add nutritional yeast this week and see how that goes)
- Hummus and pitas
- Mini bagels topped with blueberry whipped cream cheese (thawed blueberries whipped with cream cheese and a little lemon zest)
- Tortillas rolled up with Nutella and bananas
This week I decided to make whole wheat pumpkin muffins. I have made these so many times and absolutely love them. They are the perfect addition to our after school routine.
It has been so nice not having to field so many “can I have” questions and to just enjoy catching up after the school day. I think this change will stay – unlike the chore chart.
Whole Wheat Pumpkin Muffins
This recipe makes 24 regular muffins or like me, you can make twelve regular and twenty-four mini muffins. I like having both sizes on hand and they freeze well. You could also leave the batter in the refrigerator and bake them off each day as needed. The batter would keep for 3 days. Of course you could throw in some toasted nuts or chocolate chips if desired.
- 2 cups (250g) white whole wheat flour
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons kosher salt
- 15 oz can pumpkin puree
- 2/3 cup (12 tablespoons, 6 ounces) unsalted butter, melted
- 3 eggs
- 1 tablespoon milk
- 2 tablespoons raw sugar, optional topping
Preheat over to 350° F. Spray muffin tins or use cupcake liners to line the pan and set aside. In a large bowl whisk flours, granulated sugar, brown sugar, baking soda, baking powder and spices and set aside. In a medium bowl, combine pumpkin, butter and eggs. Use a wooden spoon and stir pumpkin mixture into flour mixture. Stop mixing when flour has been incorporated. Add milk and incorporate. The batter will be loosen but will still be a thick batter.
Use an ice cream scoop to fill the muffin tins 3/4 full and sprinkle the top with raw sugar and bake. The mini muffins take about ten minutes and the larger ones are done in around twenty minutes. A toothpick will come out clean and the tops will spring back when touched. Let the muffins cool a few minutes and then remove from the pan. Let cool completely on a cooling rack. Store in an airtight container for 3 days or freeze.