I Tried Little Spoon... So You Don't Have To

What feels like ages ago, I tried Little Spoon meals for Violet: we were right in the middle of weaning from breastfeeding and trying to increase the amount she was eating. And like a lot of parents, I worried about her getting the full range of nutrients she needed. At the time, it wasn’t something I was ready to quite commit to: she was picky and cranky about not breastfeeding anymore and the timing was all wrong.

Flash forward to today and our lives are much, much different. Violet attends daycare twice a week and I needed something easy (and allergen friendly!) to pack for her lunches. Finally, I had the opportunity to join Little Spoon again.

This time we signed up for the lunchers option: these are almost like Lunchables, but obviously much healthier. In our first order, we paid $43 and received 8 total lunchers in the varieties of Easy Cheesy Pizza, Chicken Dunkers, and Brunch Lunch.

Here are Violet’s (age 2) unbiased reviews.

Easy Cheesy Pizza

From Violet, this one got an 8/10. From mom, it gets a 7/10, only because Violet is the messiest eater of all time and giving her a sauce cup is a minor disaster waiting to happen. She looooved the Unreal milk chocolate gems (I’m a HUGE Unreal fan as well and love seeing them in Little Spoon products). She ate two of the flatbreads with sauce and cheese, then polished off the cheese and asked for more of the chocolate gems. But alas, she had already eaten them.

Chicken Dunkers

Violet’s rating: 9/10

Mom’s rating: 10/10 (any way I can get more veggies into her is a win)

This Luncher comes with 5 “chicken super nuggets”) (that means they include antibiotic-free chicken, cauliflower, kale, carrots, and chia seeds) alongside probiotic yogurt ranch dressing, pizza-seasoned pretzels, and a brownie that is sweetened with applesauce. All of these are literally fantastic—like so, so good. Please make an adult size, Little Spoon!

Brunch Lunch

Violet’s rating: 10/10

Mom’s rating: 8/10 (Messy!! But cute)

This Luncher comes with a small smoothie bowl, granola, 4 chicken and veggie sausages, and a zucchini muffin. Violet is not quite at coordination levels for a smoothie bowl yet, so I put her smoothie into a cup with a little extra water. I added some yogurt to the granola and she LOVED that. The sausages were a surprise hit because she is pretty hit-and-miss with sausages. And of course, she won’t ever say no to a zucchini muffin.

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What’s our final grade for the lunchers? For me, they’re a 9/10 and for Violet, they’re also a 9/10. She LOVES most of the elements of them and I love that she’s getting the fun of a Lunchable without the high sodium or sketchy ingredients (i’m looking at you, pepperoni pizza variety).

If you’d like to try Little Spoon, whether you’re getting purees, first bites, lunchers, or pouches (I’ll be sharing our pouches review soon), you can use my referral code for $20 off your first order.

Everything I Made This Weekend: January 26, 2025

Well, well, well. Another week, another food prep. I look forward to the weekend because I genuinely love meal prepping… it’s one thing that I do to really make our lives easier each week and it never fails to actually do that. My goal is always to prepare a few breakfast and lunch items, a sweet treat, and then anything that we can use for snacks.

This week, I also wanted to share what I bought for our groceries—obviously, I won’t be listing everything, but the big pieces that help. I am on a freezer food buying ban currently (I wrote about my goal to clean out our freezers on my newsletter this week), but that won’t stop me from stocking up on stuff, you know.

Everything I Bought

Danny got paid Friday which means I got both our usual weekly grocery delivery and went to Costco. I had originally planned to go to Costco in person on Friday morning, but the timing did not work out (Forrest had a half day and I had several important things to do in that 4 hour span of time). Instead, I got an Instacart delivery, which yes, I know is more expensive, but damn, it’s convenient.

Here are the biggies I purchased that will help us throughout the week:

From Walmart:

• Salmon (Alaskan, never Atlantic)

• Canned pineapple (for Hawaiian chicken this week)

• 2 bags of potatoes

• Meatballs

• Egg noodles

• Enchilada sauce (enchiladas are an easy staple for us)

From Costco:

• Rotisserie chicken (obviously)

• Eggs (yes, I was blessed by the egg gods and my Costco had eggs!)

• Brussels sprouts

• Spring mix

I did also visit our community sharing program this week (it’s a food bank!) and I got:

• Some cans of beans

• Chicken thighs

• A ham

• Fish fingers

• 5 avocados

• A bunch of older bananas

• Apples

I utilize food banks because 1) the more people who use the programs, the more funding those programs will get and 2) the income requirements for food banks are much, much higher than you would ever suspect. For example, the income limit for a family of 4 to use the community sharing is just a little under $8,000 a month. That’s… a lot. That’s nearly every single family of 4 I know. So if you’re reading this and stressing about grocery prices, go ahead and visit that food bank. I promise it’s not as scary as you think it is.

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Alright, those are the basics I bought and received this week. Let’s get to the good stuff: what I made!

Breakfast Burritos

Danny is a breakfast burrito fan. Last week, I made him both sandwiches and burritos and while he likes both, I knew he preferred the burritos. (He bragged about them to his students. That’s a compliment.)

This week, I made a quick guacamole with some avocados I had plus the leftover tomatilla salsa I made two weeks ago. I had about 2 tablespoons left in one container and wanted to get it cleaned out, so it was quick and easy to add avocado, lime juice, and some red onion.

For the rest of the burrito, I partially cooked a potato in the microwave, chopped it up, and then crisped it in ghee before adding a few leftover bell peppers diced up. Then I scrambled the eggs. I cooked the bacon in our toaster oven and added 1 slice to each burrito, followed by the egg and potato, some cheese, and a healthy amount of the guacamole. Wrap up and repeat. I made 5 burritos in total for Danny to have this week, which means he won’t be secretly stopping at a fast food place for a breakfast sandwich.

Rice & Chicken Fried Rice

As I mentioned, I got a rotisserie chicken from Costco. This is an every-other-week purchase for us: we love rotisserie chicken and I try to use all of them. However, I have a TON of chicken stock saved up, so I knew I wouldn’t make chicken stock this week.

After I shredded as much meat as possible off the chicken, I decided to make Danny some chicken fried rice. I had already planned to pre-cook some rice for lunches and dinners throughout the week, so it was easy to make fried rice.

I sautéed some frozen veggies (peas, carrots, and corn) then added some of the shredded chicken, before adding 4 eggs and scrambling them up. I added about 1 1/2 cups of the rice I had cooked, then about 3 tablespoons of soy sauce, a splash of rice vinegar, and a drizzle of sesame oil. Once it was mixed up and looking good, I divided it into 3 containers for 3 lunches this week. Super easy.

Miscellaneous

I always have a few bits-and-pieces that aren’t full blown things I’m cooking or baking that I make each weekend. Here they are this week.

• Boiled eggs: Violet and I are both big boiled egg fans. She often eats 2 of them a day (breakfast and lunch or sometimes lunch and snack) and i often each 1 a day. So we go through a lot of eggs in our house (hence the constant hunt for eggs). I boiled 6 eggs for this week, which I’ll try to make last until at least Wednesday or Thursday.

• Rice: as I mentioned, I pre-cooked some rice for the week. I use a rice cooker and made 2 cups of rice. I always just use water with a small amount of butter, garlic, and soy sauce for a little flavor. It turns out perfect every time. Highly recommend a rice cooker in your home!

• Pre-washing fruit: I have oranges and apples for snacks this week, plus some strawberries and blueberries. I like to get berries pre-washed and doused with a little bit of watered down vinegar to keep them from going bad in .5 seconds. This way breakfast for Violet is as easy as peeling a boiled egg and plopping some berries on her plate (this is her favorite breakfast—even better if there is a banana bread muffin there too).

• Pre-mashing banana: As i mentioned, I got a bunch of bananas from community sharing and they aren’t… the best bananas. They are bruised and a little rough looking, but that’s ok: we’re a banana bread household. I peeled and mashed all the bananas to freeze in 1 cup increments for future banana breads. Doing stuff like this is so, so simple and makes me feel so accomplished. Who would have thought I would ever get excited about having mashed banana in my fridge?

Banana muffins

I know: I mentioned banana bread too many times for this to be a surprise. But yes, I made banana muffins. This weekends meal prep has been a little lighter than usual, but I knew I needed to make some muffins. They’re a great quick breakfast and snack; they are easily carried along in the car; Violet can eat them independently; they’re a sweet treat without being a flat out dessert… banana bread is just the perfect vehicle for getting kids to eat something healthy.

As always, I use the most simple recipe from Better Homes & Gardens recipe collection (I have that classic red-white-and-blue book).

Violet loves these so much, they’re often the first phrase out of her mouth in the morning. “Banana bread muffin?” she will ask, blearily, as I’m bumping into her room because it’s 4:30am on average.

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And friends, that is that. It was a lighter meal prep this week. Don’t forget to subscribe to my newsletter for more food writing, general musings, and more.

Lazy Sunday: Everything I Made This Weekend

I originally sent this out as a Substack newsletter, but I’ll be moving these posts here for now.

Oh, hey, look who it is! It’s me, writing for once!

Happy Sunday after the first full week of 2025. Let me tell you—it was a bit of a doozy for me. I don’t want to get too into it, but for the sake of transparency: in this first full week of January I started AND quit a new job.

Honestly, that’s pretty impressive. Again, don’t want to get too into it, but I was mislead into accepting the job—which I think was purposeful, as I was the 4th hire for this role in the span of a year.

After a lot of thought and discussion about the last year, Danny and I came to the conclusion that I will aim for part-time employment. In a post-COVID world that has had a serious backlash to the working conditions that came during lockdown, life has gotten way, way harder for mothers in the workforce. It’s near impossible to find a flexible role anymore: the amount I’ve had to argue about my children in the past 2 1/2 years has been astronomical. I just don’t think school pick up is the end of the world—after all, I work in marketing. I’m not a doctor. No matter how much someone feels like something is an emergency, it’s not an emergency. It’s never that serious.

There are a lot of things I’m willing to compromise on when it comes to working. But I’m not willing to compromise on my kids and I’m not willing to overschedule my life in order to work at a “butts-in-seats” kind of place.

This is all to say: 2025, what a year already!

So anyway, I’m settling into being a partial stay-at-home mom for the time being. I have some freelance work and a part-time gig already lined up, but I’ve decided the next year is about healing for me.

Ok, that’s the general life update. Let’s discuss why we’re here today: cooking.

It’s been one of my goals for 2025 to make more things homemade, to do more food prep to make our lives easier, and to get back to cooking and baking, one of my favorite hobbies. A lot of this is a money saving endeavor (groceries are… expensive?), but I also just enjoy cooking and baking on the weekend. I haven’t really done it for the past several…. years (?) because, let’s be honest, I’m tired. I’m really tired.

So here’s everything I made this weekend.

Rotisserie Chicken - a Classic

If you go to Costco and don’t get a rotisserie chicken, what are you doing? Full disclosure, I had to Instacart my Costco stuff this weekend—I’ve had a cough for about 2 months now and I really don’t want to get sick again—so my rotisserie chicken was at the mercy of Dylan. While Dylan struggled to identify eggs, he did pick a good rotisserie chicken.

I shredded the rotisserie chicken into roughly 2 cup portions (I got about 3 containers) to use in lunches and dinners throughout this week. Then, I did my usual: make chicken stock with the leftovers.

If you haven’t make chicken stock, it can seem really daunting. I just use my crockpot.

Here are the simple instructions:

• In your crockpot, place your rotisserie chicken carcass. (As a note, you can also do this with any bone-in chicken leftovers—like if you make a half-chicken or a quarter piece).

• I usually add 2-3 carrots, just cut into large pieces, and whatever amount of onion I had. This time, I had a leftover half onion that I didn’t want to go bad, so I chopped it roughly and tossed it in.

• I add 1 tablespoon of kosher salt, 1 tablespoon of pepper, and 3-4 cloves of garlic as well. This time I did add some fresh ginger I needed to use up.

• Then, you add water to cover the chicken, or as close as you can if it’s a big chicken.

• I set my crockpot to low for about 10-12 hours. It will smell incredible all day.

I’m currently learning how to can chicken stock, but you can also just freeze it when it’s done.

Speaking of when it’s done, you’ll want to let it cook before you strain out all the physical pieces. I usually double strain through a mesh strainer and then portion it out.

Included here: I cooked up a pound of ground beef I’d defrosted in my fridge; I’ll either use it for a dinner this week or freeze it. I often like to batch cook several pounds of ground beef at once to have ready for weeknight dinners…but I didn’t quite plan that far ahead. Maybe next week.

Roasted Tomatillo Salsa

I got a bag of tomatillos this week, so I knew I needed to make some salsa as they were already looking rough. Plus, I had some jalopenos leftover from making a dupe of Chipotle’s corn salsa last week. (If anyone would like a round up of what I made to make Chipotle bowls, let me know!)

Tomatillo salsa is the easiest salsa to make. Here’s what I did. (You might notice all my measurements are general and approximate. It’s your salsa. Do whatever you want.)

• Peel your tomatillos and rinse well.

• On a baking sheet, place tomatillos along with a chopped white onion (can be rough chopped!) and 1-2 jalopenos. I personally cut the jalopeno I used in half and removed about 75% of the seeds.

• Add oil to baking sheet and toss, then salt and pepper.

• Roast at 350 degrees for about 25-30 minutes, until everything is soft. Take out of the oven and let cool.

• Once cool, add to a blender with the juice of 1 lime and about 1/4-1/2 cup of water. Blend.

I separated into two small containers. I’ll use one container for enchiladas this week and the other to make some tomatillo ranch soon.

Cranberry Sauce

Cranberry sauce, in January? In my world, yes, because I kind of use it as jam.

I got a bag of cranberries this past week (for free, just like the tomatillos) so I decided to make some cranberry sauce. I follow a really general recipe for it, but cranberry sauce is painfully easy to make. You can really do whatever you want.

I used:

• 1 bag of cranberries (16oz)

• 1/2 cup of water plus 1/2 cup of orange juice

• The zest of 1 orange

• 1/2 cup of sugar.

Combine everything in a sauce pan and bring to a boil. Boil for about 10-15 minutes, stirring and breaking up the cranberries. When it was thick and most of the cranberries had burst, I let it cool, then blended it a little with my immersion blender. This made about 2 cups of cranberry sauce, so I froze half and kept the other in my fridge. Perfect for sandwiches this week.

Banana Bread Muffins

I had some decrepit looking bananas that needed to GOOOOO so it was banana bread time. Typically, I like to bake a loaf of banana bread, but this time I baked muffins so I’d have individual portions. I follow a super basic recipe from Better Homes & Gardens cookbook; it’s this one here. I do usually omit the lemon zest (because I very rarely have it) and add mini chocolate chips and flax seed instead of nuts.

These are great for a quick breakfast on busy days or a snack for Violet. I also like to pack them in Forrest’s lunch throughout the week. He’s notoriously a picky eater, but he’ll always eat a banana muffin.

What’s Left from Last Week?

Last week, here’s everything I made that I still have for this week:

• Chipotle’s corn salsa

• Egg, bacon and cheese breakfast sandwiches on pretzel rolls and english muffins

• Egg, potato, and sausage breakfast burritos

• Cilantro lime rice

The corn salsa and lime rice will be easy to morph into burrito bowls with rotisserie chicken, and I’ll be able to use them with enchiladas this week. That’s a win-win to me.

And that’s it, folks! Everything I made this weekend to make the week a little bit easier. I might start writing these weekly as a type of round up and I’m hoping to share everything I make for dinner throughout the week. Is this interesting? I don’t know, but it’s what I feel like writing about and I promise I’d write more this year.

Thanks for reading, as always, and let me know what I should add to my weekly meal prep rotation.

Save Money & Time With These Dinner Tips

I’ll be honest, y’all: the price of groceries currently has me shaken. For years, I’ve routinely spent about $75 a week at our usual grocery store, with 3 Hungryroot deliveries a month, a Costco trip every 6 weeks, and a few supplementary stops when needed. I don’t think we’ve ever spent more than $500 in a month on groceries. However, those $75 trips have become $100+ trips and our every-6-weeks Costco stock up that used to be $120 or so is now $200-300. We are routinely hitting $600+ on groceries every month and we’ve definitely scaled back.

It’s an incredibly stressful time for families. The rising cost of foods, especially specialty foods, means that lots of people are making difficult choices. Add in consistent supply chain issues and shortages (like the formula shortage) and families are continuing to shoulder an incredible burden, both financially and mentally each month.

This is a time where we can all help each other. Everyone probably has thought they’ve tried everything regarding food costs and cutting back—but there might be something they’re overlooking. There might be something I’m overlooking or something that you’re overlooking. Like I said: we all can help each other. If you have a great tip for cutting costs, drop me a line on Instagram @michellelocke6! I’d love to compile some of these tips into a post or IG story.

I have a few ways I’ve cut costs recently and I wanted to share. I like to think these tips can also be time-saving: i know for many families like mine, you’re working on a tighter budget, but without as much time to get the things you need. That means you don’t have time to run to a ton of different grocery stores or you might be trying to limit the amount of time you carry around, say, a newborn baby who is vulnerable to all the viral mess going around right now.

1. Use Ibotta.

Ibotta is basically a coupon app that gives you cash back when you shop at certain stores. In October alone, I earned almost $100 and since then have earned about $225 total. It’s not nothing. They pair especially with Walmart and Target, so I use the app mostly at those stores. There are often cash back offers on the same things every week (like my favorite brand of kombucha and tuna packets, two things I buy nearly weekly), but there are also often new offers, as well as bonus incentives. It’s a small way to get a little extra money back when you’re doing your weekly grocery shopping.

2. Find a grocery service you like.

The cost of grocery stores can be incredibly variable from city to city, town to town. For example, I think overall, stores like Albertson’s and Safeway tend to be more expensive, especially in smaller towns. The Safeway closest to me definitely charges a lot more for certain things than anywhere else. I used to exclusively shop at Safeway, because it was the most accessible store for me (specifically pre-pandemic). For a while, I switched to Fred Meyer, which has some fairly decent deals on certain things, but not on others—however, they offered grocery pick up during the pandemic, which wasn’t available at other stores.

However, I’ve recently switched to Walmart delivery for my groceries. My weekly shop at Fred Meyer had started to climb into the $150 a week territory—which I just couldn’t fit into our budget. Walmart is averaging about $100 a week for the same things (give or take on brands). Plus, I signed up for the Walmart+ service which offers free delivery, as well as additional cash back offers. I got a deal on it—it’s usually about $100 for a year of Walmart+, but I got it for $50 in October. Walmart is not my favorite grocery store and my local Walmart (in a small town) tends to have pretty limited stock—but it’s the most affordable store by far right now.

3. If you need a specialty diet, find an online service you like.

This is again very dependent on your budget and what you’re willing to pay. If you have a specialty diet, online delivery services like Hungryroot can be a great addition to your budget. One small box a month is $65 and gives you 33 credits to use: that can get you stocked up on lunch supplies, some produce, and a few extras. I find Hungryroot works best as a supplement to my additional groceries. If you’re curious about what I pick up, I do weekly Hungryroot hauls on my Instagram story!

If you’d like to try Hungryroot, you can still use my code PAUSES2021 for an additional amount off your first box. Definitely a great deal right now, even if you just want to try it once or twice!

4. Don’t hesitate to visit a food pantry.

You get what you give. Food pantries are designed to help everyone in need—and if you need just a little extra to stretch you to the next week for grocery shopping or the next paycheck, then food pantries are 100% something you shouldn’t be ashamed to use. They often have shelf stable products—like pastas, jarred sauces, and canned goods—that you can use to make some simple meals to get you through the week. They also often have breads and peanut butter, perfect for kid lunches or snacks.

There is no shame in using resources like these, especially when times are hard. And when things improve or when you have a little extra money, you can always give back to food pantries and help others in need—it’s a win-win situation.

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Want some additional resources? I’ve got you:

• Meal Plan on a Budget

• Kids Lunch Ideas

• Learn More about Hungryroot

• Got a picky toddler? Here are some ideas

• Simple meals for baby-led weaning

5 Easy Kids Lunches (That Aren't Fast Food)

Now, here’s the thing: I love a fast food lunch. Drive-thru dinner. Easy peasy, everyone is happy, we all live in harmony. But that being said: fast food can add up fast and become a habit even faster. And while there is nothing inherently wrong with fast food, it can strain your budget and make you feel not-so-great after a while.

If you’re feeling stuck in a rut with your kids’ lunches, I feel you: I feel like all I’ve done since March is make breakfast, lunch, dinner, and 2 snacks without stopping. Have I actually worked? Participated in my hobby? Or is my life only cooking now? I love spending time making something time intensive for Forrest… but I also like being able to just slap something on the table that I don’t feel horrible about and calling it good.

I wrote a post a few weeks ago about getting kids to eat healthier snacks (for those times when you feel like you’ve been throwing a box of Cheez-Its into the living room and running). But today, I want to share some ideas for lunches that are: easy; not the worst for you; and don’t require that much energy. These are for the low days, the days you just can’t anymore, or when you need just 10 more minutes to get that one task done.

Let’s start with my big tip: not every meal needs to be homemade, nor does every single meal need to be 4-5 courses. I promise you, none of us grew up eating perfectly prepared, handmade dishes… and we’re all totally fine. Another hot take: a few years ago, one of my friends said to me, “you know dinner can be a sandwich and that’s fine.”

Dinner or lunch can be a sandwich and that’s fine. How freeing is that idea? You don’t even have to cook!

That being said, here are my 5 easiest, not-that-bad-for-you, kid-friendly lunches.

1. The Classic Sandwich

Honestly, this one goes without saying: if your kids with eat sandwiches, then just throw anything in a sandwich. Cream cheese and fruit? Boom. Peanut butter and jelly. Turkey and cheese. There are so many options. You can also cut sandwiches into fun shapes, into dipping sticks.

Arrange in a bento box with some fruit and a handful of something else (pretzel bites, chips, crackers, veggies, whatever) and you’ve basically got an ideal lunch anyway.

In this photo, we have Forrest’s favorite sandwich: ham with cheese, plus peaches and peanut butter pretzel bites. Nothing spectacular, but I know he’ll quietly eat this for 20 minutes.

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2. Freezer Section Frenzy

Let me tell you: if you aren’t utilizing quick foods from the freezer section, then run, don’t walk, to the nearest Trader Joe’s (safely, of course, please wear your mask) and invest. The Trader Joe’s turkey corn dogs are honestly really, really good, very kid friendly, and done in 60 seconds. They have lots of options like this: chicken nuggets, pizzas, mac and cheese. Add a side of fruit and some dipping sauce, and you’ve made lunch in maybe 5 minutes.

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3. Breakfast for Lunch

When I make breakfast foods, I tend to make enough to last few several breakfasts or, honestly, several lunches. One thing Forrest will always eat is a waffle, pancake, or French toast. We’ve started making breakfast kabobs that he has fun assembling (I don’t even have to do the work!). Cut whatever breakfast item into 4ths and then cut your favorite fruit (strawberries, grapes, peaches, apples) and put onto skewers. Add a little dish of syrup for dipping and again, voila! Easy peasy, it took 5 minutes tops.

Big tip: Like I said, make a big batch of breakfast food to have in the freezer or fridge to reheat quickly when you need it.

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4. Leftover Grab Bag

We always have leftovers in our house because I am terrible at cooking for 3 people. 4, totally doable. 2, fine. When it comes to estimating amounts for 3 people, you think it’d be easy, but it’s not.

Thus, leftovers. I think sometimes we hesitate to feed our kids leftovers because we want to save them for our own lunches (especially if you have a member of your family still working outside the home). However, if it’s stuff your kid will eat, then why not portion it into their bento box for lunch!?

In this photo, we have the Hungryroot chicken & spinach sausage (leftover), some corn and bean salad (leftover), a crisped up cauliflower pizza crust (also leftover), and some caesar salad (which I’d made for myself for lunch—just wanted to see if Fo would eat it). Forrest will always (and I mean always) eat this chicken and spinach sausage—it’s one of his favorites. If you want to try Hungryroot, you can get free black bean brownie batter (another kid-friendly favorite) by using PAUSESBROWNIE. Let me know what you think.

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5. Homemade Lunchable

Kids love Lunchables and they’re a frequent purchase in my house. But they are very expensive, so that adds up fast. As it turns out, they’re very easy to make at home. A few slices of deli turkey or ham, a slice or two of your kid’s favorite cheese, and some crackers—boom, you’ve done it. I always add a fruit and something sweet (in this case, a Partake Birthday Cake cookie, which I highly recommend).

If your kiddos prefer pizza Lunchables, you can use small tortillas (these ones are the perfect size), a dollop of spaghetti sauce, and some cheese and pepperoni (all of which are great fridge staples) to recreate them.

The best thing about Lunchables has always been that they are fun and easy for kids to eat—they make food interactive. It’s pretty easy to replicate that at home with little effort (and much less money).

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There you go—5 easy lunch ideas you can apply to your life, preferences, and more. Let me know what you’re favorite easy lunches are for your kids!