Today’s lunch featured a vegan pig-in-a-blanket with ketchup and mustard for dipping, plus some edamame, raw carrots and zucchini rounds with vegan ranch dressing, part of an oatmeal snack bar, and some yummy scoops of watermelon. I sent a separate cup of raw sprouted trail mix with goji and other assorted wild berries for Zander’s snack, and he began devouring it within moments of arriving at school this morning, before I could even get out the door. This surprised me, because the last time he tasted goji berries, he really disliked them. I guess that’s why experts recommend repeatedly offering new foods to toddlers, because you never know when they might change their minds!
On a side note, I just discovered that PlanetBox has come out with a new version of Zander’s lunchbox; it’s designed with larger compartments for older kids and adults. Awesome!
Finally, I’m making a new crock pot recipe for tonight’s dinner. If it turns out well, I’ll post the recipe tomorrow. For now, here is a sneak preview of the prep work (which took place yesterday afternoon).
Zander is becoming a very accomplished sous chef and starting to be truly helpful in the kitchen–for example, he did such a great job de-stemming and tearing the chard into bite-sized pieces yesterday that I didn’t have to re-do any of his work!
The bottom photo shows the pesto we made using fresh basil and oregano from our garden, to serve on top of our summer vegetable soup.