It's a lunch-bag day...

Ballet class, more ballet, go to a museum (get some culture), central park (in the spirit of spring break), car ride out of the city with dad + traffic… Which means I should have lots of reinforcement to refuel myself during the day. So here’s my twist on the classic lunch box menu:

THE GLORIFIED PB&J

Ingredients: ½ cup favorite type of fresh or frozen berries (I used raspberries), tbsp. organic peanut butter or almond butter, dash of cinnamon, tsp sesame seeds, 2 slices of tolerated bread (I use spelt bread but other options are oat, potato, tapioca, or rice based alternatives)

1. Lightly toast the bread slices

2. Spread the nut butter on one slice and add the dash of cinnamon and tsp sesame seeds to it

3. Press the berries evenly onto the other slice

4. Close sandwich and wrap up!

ISRAELI SALAD

Ingredients: 1 lemon, 1 bell pepper or 5 mini peppers, 3 mini cucumbers, tsp olive oil, dash of salt and pepper, dill, parsley, optional: a few cut up olives

1. Dice the pepper, cucumbers, and lemon

2. Toss the salad and add tsp of olive oil, dill, and parsley along with a dash of salt and pepper

3. Pack up in a leak-proof container

CITRUS BERRY SALAD 

Ingredients: 1 grapefruit, 1 cup strawberries or raspberries

1. Peel skin off grapefruit and peel apart

2. Mix in the strawberries

CUCUMBER AVOCADO RICE CRACKER SANDWICHES

Ingredients: 10-12 Rice crackers, tbsp lemon juice, ¼ avocado, 1 mini cucumber, tsp sesame seeds

1. Mash ¼ of an avocado and add lemon juice to it (keeps the nice color)

2. Spread avocado onto 5-6 rice crackers

3. Cut a mini cucumber into slices and add to the avocado crackers

4. Sprinkle sesame seeds on top of the cucumber avocado

5. Add a cracker on top and tightly seal the sandwiches in a container or bag

SUPER EASY, NO PREP SNACK IDEAS

Bananas, nuts, hard boiled eggs, peaches and plums (in season), citrus fruits, veggie sticks, rice cakes with nut butter, bag of rice cereal