Wednesday, 3/6/13 - Wednesdays Baby and I go to a co-op preschool class, so I like to pack our "breakfast" the night before and bring it to eat at school. I try and pack Baby E enough food to nibble on through lunchtime/early afternoon, but I pack myself a breakfast and a lunch.
Mama's Breakfast
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Hummus, Wholly Guacamole; organic broccoli, carrots, and beets;
Udi's GF Cinnamon Raisin toast, organic apples and grape |
Yes. Just one grape. I don't remember why I randomly had one left...
Baby's Breakfast (and Lunch... and Afternoon Snack...)
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| GF Honest O's, cheddar scraps and string cheese nibblets, hummus, Udi's GF Cinnamon Raisin toast, organic cherry tomatoes, organic kiwi, mandarin orange, Chobani Cherry Greek yogurt |
I got some Chobani cherry Greek yogurt at half-off the sale price due to being short-dated, so I fed it to the kids as quickly as I could. Here I packed some in a
Kids Konserve water-tight container to feed her at preschool. I packed a second spoon for the hummus, since she likes to eat it "straight up," and I didn't want her going back and forth between the hummus and yogurt with the same spoon, since I had planned on eating the yogurt after she lost interest.
Mama's Lunch
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| Lettuce w/mixed greens, golden and Chiogga beet scraps, carrot scraps, strawberries, broccoli, sunflower seeds (all organic,) hemp hearts, raisins, and Raspberry Vinaigrette. Hard boiled egg (salted,) mandarin, organic kiwi |
One carrot scrap cut with a
flower veggie cutter left intact, but the rest of the veggie scraps were chopped up and mixed into the salad. The dry add-ins are in the
Mini Dipper, and 1 Tbsp dressing in the
Smidget.
Tools of the Trade
Your 1 grape cracked me up!! These meals are so colorful and look awesome. The salad is incredible!
ReplyDeleteway to plan ahead! those meals make me hungry :D
ReplyDelete