Here's a different twist on pb&j: I made oat & barley flour peanut butter muffins topped with chopped peanuts, then used a piping bag with a large star tip to pipe some of my mom's homemade blackberry jam (mmm, thanks, mom!) into the center. I packed two muffins, an organic apple, baby carrots, and some new ranch-flavored bean dip I've been working on. Beverage: vanilla soy milk. You can't really tell from the picture but the muffin liners have footballs all over them, so I snuck in a little football-shaped pencil topper for a surprise.
Verdict: I was wondering if two muffins would be too much, but all but two bites were gone. And my whole family is raving about the new bean dip -- yay, a healthy alternative to vegan sour cream and another recipe for the book! 4 stars.