I’ve been trying to each healthier this year, as by the end of the academic year, my lunches are crazy carb fuelled wonders….
The plan is food from the garden, in the box, and out the door before I have time to think…
Garden salad, satay sauce in the piggy, apricots and almonds.
Pasta salad using garden vege, picked grapes and strawberries, dip for crackers, and frittata made from free range gifted eggs.
Iskender with tabouli (all garden vege), rice, beetroot, falafel, salad, yogurt, hummus and chilli.
Corn and pasta salad, frittata, cheese, cherry tomatoes, yogurt with fresh picked berries, tabouli from garden vege.
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