As promised, here is February’s School Lunches and Kid Food!
A bagel with Earth Balance, popcorn, juice, apples, carrots.
Kombucha at Fresh Press Juice Co.
Gardein Chick’n Tender’s with organic ketchup, carrots, lettuce, pretzels, garlic stuffed olives, juice.
Breakfast for Little A: a gluten free English muffin with Kite Hill cream cheese, apples, and blueberries.
An Amy’s gluten free rice and bean burrito, roasted chickpeas, baby peppers, a clementine, and a hazelnut truffle.
Breakfast for Little S: a gluten free waffles, avocado, blueberries, and a Mama Chia.
Little S’ lunch: an Amy’s gluten free rice and bean burrito, baby peppers, avocado.
Another Little S lunch: avocado on sprouted grain bread and blueberries.
Açaí bowl and orange juice.
Field Roast “corndogs” with organic ketchup, pretzels, apples, juice, garlic stuffed olives, a GoGo Squeez.
Pancakes for lunch with their cousin at Seed to Sprout.
Vegan Chick’n tenders with fries at Blossom in NYC.
Vegan gluten free “pop tart”.
Lunch at ByChloe: (vegan) Mac and cheese and a veggie burger with fries.
Lunch at Fresh Press: kale and lentil soup and a banana whip.
Left over escarole and beans, carrots, pomegranate seeds, pretzels.
Little S’ lunch: a mushroom veggie burger with organic ketchup, blueberries, garlic stuffed olives.
Pickles and hummus on sourdough, a small chocolate, juice, apples, lettuce.
A bagel with Earth Balance, baked tofu, carrots, apples.
Rice beans and peppers, pretzels, carrots, apples, water.
Little S’ lunch: carrot tots (Dr. Praegars), Hilary’s broccoli casserole bites with organic ketchup, blackberries, and a piece of young thai coconut.
A bagel with Earth Balance, popcorn, apples, lettuce, garlic stuffed olives.
Little S’ lunch: carrot tots (Dr. Praegars), cucumbers, apples, garlic stuffed olives.
Pickles and hummus on sourdough, apples, cucumbers, a Made Good bar, juice, carrots.
Gardein Chick’n Tenders with organic ketchup, garlic stuffed olives, pretzels; lettuce, carrots, juice.