Believe it not, we have some gorgeous strawberries at the farmers market right now. Strawberries are coaxed out of the ground year-round here, but they are pretty sad looking for a few months during the winter (such as it is). As we approach March, the strawberries are getting redder and sweeter: yum! For the kids’ lunches on Monday, I made peanut butter and jam sandwiches on whole wheat french bread—with strawberries on the side, of course. I also included carrots, sprouts and sliced oranges in this lunch.
For today’s lunch, I packed a nice tin of plain yogurt with lightly sweetened strawberries and chia seeds. I also threw in some honey wheat pretzels, pub cheese, and mixed nuts.