Today is Zander’s third day at Montessori school and the first time I am leaving him there for the full morning–which means that he needed to bring his lunch. Although I miss him terribly, I have to admit that I like the idea of making little lunches for him each day, so you’ll probably see a number of blogs reflecting this new practice in coming weeks.
Today’s lunch includes: baby carrots, raw broccoli, a vegan ranch dressing that is high in omega 3s (made with flax and hemp seeds), smoked tofu sticks, fresh grapes, freeze-dried strawberries, and little finger sandwiches made of vegan roast beef deli slices, Daiya vegan cheddar cheese, garlic aioli, and mustard on whole grain bread. I also packed some “cheesy” raw kale chips and an orange for Zander’s snack.
The Montessori teachers send home whatever food is uneaten so parents/caregivers can take this information into consideration when planning that night’s dinner, as well as future lunches. I can’t wait to find out what made the cut today and what didn’t!
I am also experimenting with slow cooking this week (I’m eating cooked foods again, while still trying to maintain a high raw percentage). I bought a crock pot last week and have everything prepped and ready to go for tonight’s dinner–Thai red curry veggies and tofu. This will be our very first slow cooked meal. Time permitting, I’ll report on that dish tomorrow!