School Lunch

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One of my favorite things to do is make a lunch for Olivia.  It’s my way of showing her love while she’s at school.  I’ve found lots of inspiration from Catherine McCords book Weelicious: 140 Fast, Fresh and Easy Meals.  We also happen to use the same FANTASTIC lunch box for our kids meals.  They are from Planet Box and I get mine at Pottery Barn for kids.

Although she ended up having to stay home today, Olivia’s lunch was a bento bear egg (this photo does no justice, I love bento products!), gluten free flax crackers, herb salad mix with flower carrots and cucumbers (cut with vegetable cutters like these), raisins, spiced chickpeas (she didn’t like them, but I’m always trying new things), and leftover Strawberry Almond Meal Cake with added blueberries.

What do you like to make your children?  Do they have food allergens that limit you?

Tomato, Avocado and Basil

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Tomato, avocado and greek basil with Herbamare and blackberry balsamic.

The classic caprese salad gets more delicious (and nutritious) when you replace the mozzarella with avocado.  I often sprinkle Herbamare (a delicious herb seasoning salt I get from Whole Foods, that you can also purchase on Amazon) and occasionally a little balsamic or apple cider vinegar on top. You can add a little olive oil if you like, but the avocado already gives it a rich flavor.  

What you need:

  • Sliced organic tomatoes (I love a nice juicy heirloom or roma)
  • Sliced avocado
  • Optional toppings: basil, sprouts, vinegar, olive oil, salt, or Herbamare

Stack the avocado’s on top of the tomato.  Add optional toppings to taste.

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