Exciting times at our house. Isabelle has been counting down the days until school begins again. After camping we spent the day getting prepped for the big day. Which meant lunch packing, snack prep, double checking the backpack, etc.
So here it is my first grader’s lunch for the first two days of school:
Peanut butter and blueberry jam lettuce wraps, plums, carrots, and cherry tomatoes.
Pizza wraps (pepperoni, cheese, sauce, olives, pineapple and spinach), grapes, broccoli, and a peanut butter ball.
Izzy gets a snack at school as well which is parent provided for their child only. While this is a bit of a hassle because I have to prep a snack in addition to lunches I’m glad that she won’t be getting fruit snacks every single day. And because the snack is eaten in the classroom it has to be nut-free. We are so not nut-free! The girls’ favorite snack is trail mix so nut-free is not for us. Anyways, we made our own sunflower seed butter to assist in the snack process and that was no easy feat. My food processor did not appreciate the continuous processing to try to get the sunbutter smooth. Eventually, we got it smooth enough and I put it on celery with cranberries and cacao nibs. The other snack options are grapes and a seed trail mix (pumpkin seeds, sunflower seeds, roasted edamame, and raisins).
Since it was our first day home after camping we had soup for dinner. Predictable but delicious!
Side salads as usual. The soup is a veggie mixed bean soup filled with green beans, broccoli, onions, yellow squash, and peas. In mine and Brian’s I added cheeze sauce (milk and nutritional yeast) to make it cheezey vegetable soup. Mmmm. Also made for a delicious breakfast!