Packed lunches, that is!! We are in the final stretch of the year – tomorrow + 4 days next week + 1.5 days the following week and it’s SUMMER VACATION!!
We had a crazy busy week, again! Last night I had book club here, Mexican theme! And tonight I went to Brady’s soccer game(it went well, they won by a ton) and then helped a neighbor make a diaper cake.
People at school often ask me how I have the time to make such healthy lunches and I think it’s pretty easy as long as you have planned ahead.
This week’s lunches were leftovers like usual but I thought I would show how easy it is to take healthy leftovers. It’s great if you take the time to make a healthy dinner. We always try to get at least 1 dinner and 2 lunches out of a meal, and sometimes we get more!!
This is leftover cucumber/tomato salad with added jicama rice (jicama zapped in the food processor):
To get some carbs and protein I added a Flat Out wrap filled with Naturally More PB and banana slices: I had to sample it 0 hence the bite
Since I eat breakfast around 7:30-8ish and lunch at 11:15, I am STARVING by 2:30 – 3ish. Luckily my kids had special at 2:40 each day this year, so I was able to eat a snack then. Usually I would have a piece of fruit with something else to fill me up but not make me stuffed before dinner.
Many times this year I made this “breakfast cookie” dip for my fruit.
Breakfast Cookie Dip
- 1 smashed banana
- 1 tbs. pb or ab or nautrally more
- splash of chocolate soy milk light
- 2 scoops choc. protein powder
- 1/3 c. of rolled oats
Mix all together and store in the fridge until ready to eat!
Soooo good and just the right amount of full.
More packed lunch ideas to come!
