I work as a third grade teacher, and lately I’ve found myself in a lunch rut, packing the same sandwiches week after week. This weekend when grocery shopping, I decided to mix things up. I felt inspired by time I spent by the Mediterranean a few summers ago, where everything was incredibly fresh and often served in small bites. This week, I’m packing myself essentially individual-sized fruit-and-veggie boards each day in these beautiful containers that I got for spring.
Here’s what I packed:
- Locally grown butter lettuce
- Broccolini
- Rainbow baby carrots
- Grape tomatoes
- Blackberries
- Salami slices
- Sundried Tomato & Basil GF Crackers
- Raw almonds
I’ll also include a dip for myself each day.
This is a very easy lunch to customize. You could add or replace any of this with mozzarella cheese, strawberries, asparagus, sugar snap peas, a grain such as quinoa, cashews, grapes, or any other bites you love.
Happy lunching!
