Wyatt was swimming at camp on Monday so I wanted him to have an extra big snack. I packed tofu cubes, blueberries and whole wheat pretzel sticks. Gotta get that protein in him, don’t you know!
On Tuesday, the toddler’s lunch had turkey roll-ups, strawberries, mango chunks, shrimp fried rice (pulled from the freezer) and soy-catash (also from the freezer).
Edited to add: Donna pointed out in the comments that shrimp fried rice is not a dish that would be safe to pack in a lunch box and eaten at room temperature and she is absolutely right! It was safe for me to pack this for my little guy because his lunch is refrigerated at day care and then reheated for him at lunch time. I would not put this in a lunch box that was sitting in a backpack all morning though — with or without an ice pack!
Wyatt’s day camp snack was turkey roll-ups, pita crackers, clementine wedges and three (3) decorative blueberries.
On Wednesday, Augie had clementine wedges, deli turkey, a banana chocolate chip muffin (extra healthy with the addition of whole wheat flour and flax meal), grapes and soy-catash.
Wyatt was scheduled to go to a full day of camp on Wednesday, but ended up staying home sick at the last second. I packed his lunch the night before though: pita crackers, a banana chocolate chip muffin, strawberries, blueberries, snap peas and tofu with his name cut into it with cookie cutters.
Thursday and Friday
I am at the BlogHer conference in NYC right now, so I wasn’t home to pack the kids’ lunches, but my husband assures me he fed them. No pictures (though Daddy makes bentos for them too!).
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