Fettuccini noodles cooked in tumeric enhanced water with organic kale in a savory broth (vegetable broth, leeks, apple cider vinegar, and brown sugar - kale and leeks from Fully Belly CSA); organic Fuji apple; Annies whole wheat cheddar bunnies and shredded spicy monterrey jack cheese.
Small glass frigoverre container, stainless thermos brand thermos.
I'm a Mom of three and a self proclaimed foodie and environmentalist with an ambitious quest to get my children to eat and enjoy something slightly more nutritious than the typical meal served in a school cafeteria or fast food restaurant.
Ideally, this lunch would generate no waste and would be prepared using foods that are grown or raised locally. Also, it would prepare and pack itself.
I was inspired to start this blog once I was done grieving for the old Vegan Lunchbox Blog. My most favorite blog of all time. I do not claim to have the ingenuity of Jennifer McCann (Vegan Lunchbox), nor do my children have such adventurous tastes, but I plod on, in my own quite-a-bit-better-than-a-lunchable-way.