It’s the end of the first full week of school. A milestone, indeed. Friday’s main lunch item is egg salad on whole wheat sandwich thins. Mmm, do I love a good egg salad. There’s a tiny bit left over for my lunch today.
You’ll notice a lot of sandwich thins in my lunches. These are a fabulous food invention. I find that sandwich thins provide a more appropriate portion for small children than thick slices of bread, unless the bread loaf is pretty small. Iain’s has red leaf lettuce from our garden; Lily still prefers hers without lettuce, I’m sorry to say. Lunch sides are sugar snap peas (farmers market), two small slices of aged cheddar, strawberries and grapes (also farmers market). It looks like one of those crazy candy coated chocolate sunflower seeds in trying to escape from the treat compartment.
*Lunch tip: I boiled four eggs on Monday, anticipating that I could get two lunches for two kids (i.e., four lunches) out of this. Actually, that’s not true. I boiled four eggs, because I had four eggs in the fridge. Whenever possible, prepare things that require cooking or longer prep in bulk (well, mini-bulk; we’re talking kid lunches here) to save time later in the week.
When it’s hot outside, my kids do not eat as much food for lunch. I don’t blame them. Since it has been hot all week, I’ve been including lots of fruit in the lunches. Today’s lunch is fruit heavy: strawberries, those insanely delicious green plums, and red flame grapes (all from the farmers market). Half a tuna salad sandwich (tuna salad leftover from Tuesday’s lunch) and sweet + salty trail mix (Quaker Oat Squares, Life cereal, and pretzel Goldfish) round out the lunch. The treat consists of two dark chocolate mints (Trader Joe’s), because, well, who doesn’t like a dark chocolate mint after lunch?
On today’s lunch menu: mini pizza margherita (basil from our garden, marinara sauce, and mozzarella on a wheat sandwich thin), sliced carrots, insanely delicious green plums, strawberries and grapes. All produce is from the farmers market. The treat: chocolate covered, candy coated sunflower seeds (Trader Joe’s).
The was a popular lunch: it was clean plate club for both Lily and Iain.
*Lunch tip: I make pizza-y/melty cheese things when I’m cleaning the dishes after dinner. Line a baking sheet with a small piece of foil, set oven to 400˚ and small melty things will usually be done in about 15 minutes.
Mmm, tuna. Today we have tuna salad (heavy on the dill pickles) on whole wheat bread, edamame, carrot slices (farmers market), sliced plums and kiwi, and one cocoa goldfish and a chocolate shell for a treat.
Lunch on the first day of school consisted of: whole wheat sandwich thins with sunflower seed butter and blackberry jam, a hard boiled egg (farmers market) with salt and pepper, carrot slices (farmers market), cherry tomatoes (our garden), one date, and a couple of chocolate rocks in the treat tray.