Lunchpiration (March 16th 2019)

Hello everyone!

Here’s my weekly “lunchpiration” post in which I share what I packed for my kindergartener’s lunch for the previous week.  As a reminder, the lunches have to:

  • include a snack (school requirement)
  • be peanut-free (school requirement)
  • not require a microwave (school requirement)
  • be diverse (Charles’ requirement)
  • not contain any disposable wrappers (in line with our zero waste philosophy)
Snack: a banana and mozzarella cheese.  Lunch: leftover sausage casserole (with basmati rice, red bell peppers and swiss chard) and a homemade triple berry “nutrigrain bar” for dessert.
Snack: carrot sticks with homemade chickpea and roasted eggplant dip.  Lunch: leftover beef and tomato soup with a slice of cocoa & citrus bread.
Snack: cucumber sticks and mozzarella cheese. Lunch: devilled eggs, Shreddies cereal, shaped carrot and tomato chunks, pink grapefruit, plain Greek yogurt with maple syrup and chocolate chips.  Dessert: a piece of angel food cake.
Snack: a berry banana smoothie.  Lunch: mozzarella cheese chunks, ham cubes with a honey-mustard dipping sauce, dill pickle spears and tomato wedges.  Dessert: a triple berry homemade “nutrigrain” bar.
Snack: piece of coco-citrus bread and aged cheddar cheese.  Lunch: leftover udon noodles in a soy-garlic sauce with cucumber sticks and a hard-boiled egg.  Dessert: angel-food cake.

That’s it!  Please let me know if you would like the recipe for any of the individual elements and I’ll be happy to share.  Also, if you would like to join in and share your own “lunchpiration” ideas, feel free to share a link via the comments section.



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