TWO weeks worth of school lunches right here! ;-)
Simple, but colorful and fun! The best part is that the boys do a great job with the variety I try to provide. For those of you who are new to a primal palate, our Littles’ adaptation didn’t happen overnight! Take it one day at a time and look for small improvements.
Lunch 1:
• Rolled Applegate Farms Organic herbed turkey and uncured salami with mustard
• Clemintines
• Leftover sautéed brussels sprouts and sliced raw green peppers
• Cherry tomatoes and raw grass-fed mozzerella
Lunch 2:
• Leftover “Savory Sweet Potato Meatloaf” from OMG that’s Paleo? by Juli Bauer (paleomg.com) – I baked them in muffin tins knowing the boys would dig them this way, and made a few adjustments
• Sliced white and orange carrots, and purple bell pepper (from our local organic farm)
• Sliced cucumber
• Sunflower seed butter for dipping
• Sliced organic red pear
Lunch 3:
• Leftover bacon wrapped baked chicken thighs served over greens and with mustard for dipping
• Mixed cherry tomatoes and sliced red bell pepper
• Celery and raw grass-fed cheddar
• Organic grapes
Lunch 4:
• Leftover burger served over mixed salad greens with PaleoChef ketchup
• Sliced organic apple with sunflower seed butter for dipping
• Sliced cucumber and white carrots
It’s not often that I make 2 different looking lunches for my boys. But, here is one case where I did. My oldest son likes potatoes, and my youngest isn’t a big fan. My youngest requested raisins on this day and my oldest doesn’t care for them. My youngest is also allowed to bring tree nuts to school.
Lunch 5a:
• 2 hard boiled eggs over baby kale (I never expect them to eat much of this, but I think the exposure to it and always seeing greens as part of their meals is helpful longterm).
• Leftover roasted rosemary purple potatoes (from our local farm)
• Sliced organic red pear
• Black olive and pepper catepillar
Lunch 5b:
• 2 hard boiled eggs with baby kale
• Plantain chips with homemade soaked and roasted almonds
• Raisins
• Black olive and green pepper caterpillar
Lunch 6:
• Applegate Farms Organic Ham rolls with salami, tied with chives
• Organic red grapes
• Organic black olives
• Sliced cucumber, carrot and dried, unsulphured apricot catepillars
Lunch 7:
• Applegate Farms Organic Ham roll ups with salami, tied with chives
• Organic sliced strawberries
• White carrots (from our local organic farm) and sliced peppers
• Plantain chips with sunflower seed butter for dipping
Lunch 8:
• Leftover Herb Roasted Chicken served over greens with mustard for dipping
• Sliced purple tomatoes and steamed beets (both from our local organic farm)
• Organic sliced kiwi
• Purple carrots and black olives
Lunch 9:
• Leftover grass-fed ribeye steak over salad greens
• Organic mini-peppers
• Cherry tomatoes and avocado
• Organic red grapes
Lunch 10:
• Applegate Farms Organic grass-fed hotdogs with mustard for dipping
• Organic raspberries
• Plantain chips
• Sliced purple pepper
• Organic black olives
