|Leftover polenta w/dairy-free butter and salt, Naturebox Dark Cocoa Almonds, organic carrots|
I had some cooked polenta left over from dinner a few nights earlier and it had solidified in the container. So I sliced a few thin slabs, extracted them with a highly skilled technique (tipped the whole blob out of the container into my hand and eased the loose slabs down onto the cutting board...) and used a flower veggie cutter to make them more interesting. (Scraps went back in with the leftovers. Hubby will eat them!) I added some non-dairy butter and salt and heated them up enough for the butter to melt and make them all nommy. Z calls this "Butter Corn" and loved it when we had it for dinner.
I stuck some flower picks in with the Naturebox chocolate-covered almonds (the rest of the bag didn't survive the day...) Not your standard protein option, but the sugar content was decent, and I knew she'd eat them!
To finish off the flower theme, I used a mini flower veggie cutter on a carrot and put the coins in a silicone flower cup. Plus a purple bunny cupcake ring to make it Easter-y!
Sicky Toddler Lunch
|Leftover rice blend with organic hemp hearts and salt, organic carrots and apples|
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