This was another short week of lunches at Sophie’s school due to Yom Kippur. I definitely feel I did not do a lot of planning for this week and found myself in the morning staring in the fridge wondering what to make.

MONDAY

– Brown rice with lentil salad (lentils, red onions, carrots, olive oil and vinegar)

– raspberries

– sliced cucumbers

– steamed string beans

I don’t have an after photo for this one (I didn’t pick Sophie up from school). I was told all the raspberries and cucumbers were eaten, half the string beans and only a few bites of the rice and lentils. The lentil salad was heavy in onions and was not meant to be her lunch. I had intended to make a sunflower seed and strawberry jam sandwich. When I shared this plan with Sophie she informed she no longer liked sunflower seed butter and wanted something different.

On Thursday I told her I was making a sunflower seed and strawberry jelly sandwich and she got pretty excited. As a dear friend advised me once, “when your kid says they don’t like something, respond without any emotional attachment, ‘ok, well maybe tomorrow'”.

THURSDAY

– Sunflower seed and strawberry jelly sandwich on sprouted cinnamon raisin bread

– sliced cucumbers

– shaved brussel spouts (next to the cucumbers)

– Golden Kiwi slices

THURSDAY AFTER

Sophie loves her fruit.  The brussels sprouts were left untouched, cucumbers (technically a fruit) and kiwi devoured.  The sandwich looks like a busy toddler got into it.

Sophie did come home pretty hungry—I think I need to do some advanced lunch planning for next week.