Here’s our school lunches and kid food for March!
Tofu filled raviolis with sauce, a kale salad, garlic stuffed olives, and UnReal Quinoa Chocolate Gems.
Sunday breakfast: tofu scramble with peppers and spinach, “Mickey” gluten free pancakes, potatoes.
Making fresh orange juice.
Eating rice, chickpeas, kale, sauce and a side of fries at my parent’s house while T and I were on a date night.
Millet with Field Roast “Fruffalo” Wings, raisins, baby peppers, carrots.
Little S drinking all my green juice.
Field Roast Fruffalo Wings, Garlic stuffed olives, veggie straws, apples, carrots, and a juice.
Tofu field raviolis with tomato sauce, garlic stuffed olives, carrots, pretzels, juice, and apples.
Fruffalo wings, Kale salad, apples, and garlic stuffed olives.
Kale salad, Fruffalo wings, carrots, and a vegan cookie.
Fruffalo Wings with millet, kale salad, carrots, dried mulberries and chocolate chips, and a juice.
Little A enjoying reading her copy of Raised Vegan.
A little post Easter candy snack plate, all the veggies, hummus, and cashew nuts cheese.
Rice and beans, rainbow carrots, and apple and banana squeezy, juice, and a Made Good granola bar.
Lunch for a Little S: rice and beans, grapes, blackberries, and some Vio Life cheese.
Rice and beans, garlic stuffed olives, juice, pretzels, grapes, and a Made Good crispy square.
Gluten free pasta with tomato sauce, carrots, and apple and banana sauce, juice, and a Made Good granola bar.
Fruffalo Wings, rainbow carrots, garlic stuffed olives, and apple and banana sauce, and dried figs.
My father-in-law surprise the girls with this mini cake from Vegan Treats.
Breakfast one morning: Gluten-free English muffin with Kite Hill cream cheese, frozen cherries and BlackBerries, and grapes.
Fruffalo Wings, a juice, popcorn, lettuce, and carrots.
An Amy’s gluten free bean and rice burrito, carrots, lettuce, a watermelon water (just water with a splash of watermelon, a small chocolate.
Another breakfast: a gluten free English muffin with Kite Hill cream cheese, carrots, and mango.
Little S’ version: a gluten free waffle with pure maple syrup, mango, and blueberries.
An Amy’s burrito (same one), lettuce, garlic stuffed olives, a Made Good square, and strawberries.
Same burrito, garlic stuffed olives, apples, carrots, and pretzels.
Fruffalo Wings, a juice, garlic stuffed olives, carrots, apples, and veggie straws.
The same minus the veggie straws and tofu filled raviolis instead of Fruffalo Wings. I
Snow day picnic!
Lunch for Little S: Tofu filled raviolis, sauerkraut, and dried mulberries