Preschool lunch

Charlotte now goes to a preschool 2 days a week. This particular school is a peanut-free school, and also does not refrigerate or heat the lunches. We have a small thermos type container for some chilled or heated foods, but for the most part they should be able to get to room temp during the day. i'm trying to get creative and will probably post about it from time to time.

Last Friday:

• Half a whole wheat bagel topped with homemade spinach/asparagus pesto and a little mozzarella cheese, baked like a pizza at 350* for about 10 minutes.


• Baby carrots quartered lengthwise with ranch dressing


• "Ants on a log" made with celery sticks, homemade organic pumpkin seed butter (with a touch of salt and honey) and mixed with enough soynut butter to taste familiar, plus raisins of course.

Tomorrow:

• Kebab made of a cherry tomato, a spinach leaf, a cube of mozarella cheese, another spinach leaf, etc, with a dipping sauce of yogurt, honey, and pesto (it's surprisingly good)


• Same bagel thing as last week (i kept the other half frozen)


• Apple slices topped with the homemade pumpkin seed butter and soynut butter spread


• A homemade apricot cookie