Cinnamon Apple Slices with SunButter Dip

Roll 1 whole raw lemon on the counter to loosen its juices, cut it in half, and squeeze 2 tbsp of fresh juice into a bowl filled with 2 cups of cold water.

Prepare the crisp apple slices for the 10-year-old: Wash 3 whole raw Gala apples, core them, and slice them into 1/4-inch thick wedges. Submerge these wedges in the lemon water bath for 2 minutes to prevent browning, then drain and pat dry before packing into school lunchboxes.

Prepare the soft apple slices for the 2-year-old toddler: Wash, peel, and core the remaining 1 whole raw Gala apple. Slice it into paper-thin slices (or dice into tiny 1/4-inch cubes), place in a microwave-safe bowl with 1 tbsp of water, cover with a damp paper towel, and microwave on high for 45 to 60 seconds until completely soft and mashable. Let cool completely.

In a medium mixing bowl, combine 2.75 cups plain Greek yogurt, 5 tbsp raw sunflower seed butter, 2 tbsp raw honey, 2 tbsp raw hemp seeds, and 1 tsp ground cinnamon.

Whisk the dip mixture vigorously for 1 minute until smooth, creamy, and fully incorporated.

Portion the dip into 5 small, airtight containers (approx 1/2 cup each). Pack one container alongside the crisp apple slices for school, serve one container with the soft toddler-safe apple pieces at home, and store the remaining 3 portions of dip and treated apples in the refrigerator for up to 3 days.