Today’s lunch is, yet again, another repurposed dinner. Last night I made some salmon quinoa cakes and there were a few leftover. I smashed up the salmon cakes to cover a round of skinny bread, put a slice of sharp cheddar on top, and baked until the cheese was nice and melty with a few crispy edges. I just love crispy cheese edges. Then I was sensible, and added some fresh strawberries and unsweetened applesauce with a sprinkling of cinnamon. But, then I chopped up some celery sticks and all reason left my mind. I filled the celery sticks with cookie butter (!). I know, I know. That darn jar of cookie butter is still sitting in my pantry taunting me with its decadent sweetness. I swear I’ve only bought the one jar. My excuse is that I’m trying to comply with the peanut-free policy at Iain’s school. Yep, that’s it. So just pretend that these celery sticks are filled with some healthy nut butter. That’s what I intended.