Lunchpiration (March 30th 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: blackberries and mozzarella cheese bites.  Lunch: leftover fishcakes with dipping sauce and a salad.  Dessert: pecan pie.
Snack: proscuitto-wrapped cantaloupe.  Lunch: leftover linguini with shrimp and cucumber sticks.  Dessert: plain Greek yogurt with maple syrup and chocolate chips.
Snack: bocconcini and cucumber salad with balsamic dressing.  Lunch: egg salad sandwich, mozzarella cheese bites, dill pickles and mango cubes.  Dessert: double chocolate bread.
Snack:carrot and mozzarella bites.  Lunch: leftover beef stew with baguette.  Dessert: double chocolate bread.
Snack: blueberry-banana-pecan smoothie.  Lunch: mixed salad (avocado, Boston lettuce, bocconcini, pollock, red cabbage and corn), dill pickle, pineapple chunks.  Dessert: double chocolate bread.

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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