Here is a week of Joshua’s school lunches!

The lunchbox I use is called a Planetbox. I love this lunchbox! It is durable stainless steel and last for years and years. It makes it easy to pack real food vs processed snacks. It helps get children use to eating healthy nourishing lunches. People complain about the cost, however, you are using this same lunchbox through their entire school education!  Otherwise would be buying different plastic bags, plastic containers and lunchboxes each year, and probably spend much more in the long run!

Day 1: Leftover Paleo Shepherds Pie, avocado, pomegranate, peppers, carrots, and a Trader Joe’s 3 Ingredient Honey Mint (dark choc liquor, honey, and peppermint oil).

I carmelized a sliced onion in OMGhee ghee until golden brown. I added 3 cloves of finely minced garlic and 1 package of chopped portobello mushrooms (chopped by the kids). Saute until the garlic is fragrant and mushrooms are tender. I added chopped rainbow swiss chard and 2 chopped brown tomatoes. Simmer while browning the meat in a separate pan with sea salt and pepper. Add meat to veggie mixture and place in a casserole dish. Cover with steamed and mashed butternut squash (I mashed it with OMGhee ghee, salt and pepper). Sprinkle with smoked paprika and bake in the oven for 30 minutes! Easy and delish! Thanks Kelly Ross for the awesome dinner suggestion!

Day 2: Grass-fed Burger Sliders with spicy mustard, sweet potato, pomegranate, cucumbers, peppers, and a Trader Joe’s 3 Ingredient Honey Mint (dark chocolate liquor, honey, and peppermint oil).

Day 3: Left over Teeny Tiny Meatballs with marinara, peppers, berries, cucumbers, and a Trader Joe’s 3 Ingredient Honey Mint (dark chocolate liquor, honey, and peppermint oil).

Day 4: Local Pasteured Pork Sausage with sauteed mushrooms and spicy mustard for dipping, cucumbers, berries, and a Hail Merry brand chocolate macaroon (GF, DF, soy free, refined sugar free).

Day 5: Crispy Pork Tenderloin, pounded thin and crisped in coconut oil with Trader Joe’s 21 Spice Mix, avocado with pink salt, berries, fermented ginger carrot, and a date roll with shredded coconut.