I’m feeling a little lunch fatigued this week—like I’m running out of new ideas. Good thing next week is spring break for the kiddos; I think I need a week off from lunch making to get my groove back. That being said, today’s lunch is not too bad. The little skinny bread sandwich has a delicious salmon tuna salad spread. How do you make salmon tuna salad? Just like you make your favorite tuna salad, except use a can of tuna and a can of red salmon. The kiddos are salmon freaks; they love the pink meat, so anything with salmon in it is usually a hit. The cinnamon apples are making another appearance thanks to Lily who’s obsessed with them. I made a little yogurt dip for the apples with some carob powder, sunflower seed butter and plain yogurt. It’s so good, I could eat a vat of it with a spoon. But, I exercised some self control and made just enough for today’s lunches. Carob powder is great for chocolatey tasting stuff (smoothies, dips, energy bars), because it’s naturally sweeter than cocoa powder. Lately, the kids have not been doing the best job on their veggies. I don’t think Iain ate a single carrot today. Carrot fatigue? Boredom with crudite? Clearly I’m going to have to get more creative with raw veggies.