We are finally getting into the school schedule routine. Due to short lunch breaks (as I discussed in a post last week), and lots of socializing, my boys don’t eat too much food at lunchtime. I compensate with nutritionally rich breakfasts and morning snacks. These lunches look light, but it results in a lot less food waste, and they’re almost always finished.
Monday
- Taco salad (leftovers from tostadas on Sunday night)
- Nectarines
- Blue corn chips
Tuesday
- Hard boiled egg (cut in half)
- Celery sticks
- Cherry tomatoes
- Cheddar and Monterey Jack cheese cubes
Wednesday
- Turkey sandwich
- Trail mix (sunflower seeds, pumpkin seeds, raisins, dried cranberries)
- Clementine
Thursday
- Salami slices
- Havarti cheese slices
- Carrots from farmers market
- Gluten free crackers with sunflower seed butter
Friday
- Spaghetti (in thermos, leftover from Thursday dinner)
- String cheese
- Apple slices
Cheers!
