Here's a lunch that we had at home last week. My 4.5 year old has become kind of resistant to cold greens of all kinds, but I'm OK with that, since she still watches me sometimes eat huge salads, and she'll still happily eat spinach or kale as part of a warm dish.
The above lunch demonstrates how you can create two distinct lunches without changing your actual game plan a whole lot. The only material difference is - her lunch has a cut up white potato, while mine has a pile of greens. I had my kitchen shears at the ready for much of the prep, and to each of our bowls I added:
- Sliced red and yellow pepper
- Sliced carrots
- Sliced grassfed steak
- Pistachios (mine, for the salad)
- Sliced baby zucchini (mine, for the salad)
- Homemade avocado ranch, drizzled on my salad, but in the littlest compartment for my daughter to dip her veggies
Have you turned your massive salad into a more tactile kid friendly lunch before? How'd you do it?