Wednesday, January 4, 2012

Lunchbox #154

Today, my preschooler's lunch featured (clockwise):

  • Mozzarella, olive oil, black pepper, sea salt, and cherry tomatoes, tossed together. (I always drain the excess olive oil before capping these kinds of salads to reduce mess potential.)
  • Leftover beef roast
  • Fresh green zucchini squash slices with a sour cream and onion dip. (My preschooler reminded me afterwards that she only likes squash when it's been cooked. Oops.)
  • Fresh pineapple with toasted unsweetened coconut flakes. (You could also do this with frozen pineapple! To toast the flakes before sprinkling, put under a 450 degree broiler for about 2 minutes - but watch closely to avoid burning the flakes!)


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