Here’s Sophie’s before and after lunch box this week.  Because of Rosh Hashanah we only had 2 days of school before her Friday pizza/pasta lunch.

WEDNESDAY – Before

• Seaweed salad (from Dave’s Gourmet Korean Food – purchased at our local Farmer’s Market)
• Roasted beets
• Sauteed tempeh (sauteed in a small amount of grapeseed oil)
• Kiwi

WEDNESDAY – After

Sophie enjoyed this meal. The seaweed is rich in minerals – especially iodine – which is important for healthy thyroid function. Beets are great for the liver and high in antioxidants. Tempeh is a fermented soy product that is less processed then tofu and soy milk. It is high in protein and contains a good amount of magnesium and B vitamin which are essential for cellular metabolism and neurotransmitter production. The kiwi was devoured—it’s always a hit in our house with Sophie and her friends. Kiwi has more Vitamin C then a large orange. Sophie even eats the kiwi skin- so I always wash well first.

THURSDAY – before

• Garbanzo beans
• Millet with peas, corn and olive oil
• Plum and pomegranate seeds
• Sliced cucumbers

THURSDAY – after

This was not a success.  I made a big batch of garbanzo beans earlier this week to make hummus- but never got around to it. Sophie usually likes to munch on them for a snack- not today. She liked the cucumber and fruit. Sophie asked for a bowl of granola with almond milk when we got home.