This is a rather crazy busy work week for me, so I’ve been feeling pretty low energy while attempting to quickly cobble together lunches for the kiddos. Yet, I soldier on. When all else fails: there’s always peanut butter and jelly (or in this case, homemade apricot jam from the summer stone fruitpalooza). But, hey, look—persimmons are in season. There’s always some sort of fruit growing in California. I love that persimmons are in season around Halloween, because they look like cute little pumpkins.
As you can see from today’s lunch, pumpkin bagels with pumpkin cream cheese are still in the lunch rotation. In keeping with the breakfast for lunch theme, I also mixed up a yogurt bowl with frozen mixed berries, chia seeds, granola and pomegranate seeds. I’m not going to lie: this lunch looks much better than my lunch (a hodge podge of random leftovers) did today.