It has been a busy week here, with kids starting a new year at school. It hasn’t taken long to get back into the old routine of menu planning and lunch box prepping.
I feel like this year will be different though. I am allowing myself a little bit of time just for me. The family schedule is filling up fast, but I am making sure that in there, there is some time for me to get back a little bit of sanity, to exercise a little bit and just take some deep breaths.
I have set myself a challenge, to exercise every day in February for 30 minutes. It may be a walk, or weights or pilates
or a run . So far, so good. Ok, so it’s only day 1, but whatever, as far as I’m concerned, I’m 100% on target! I’ll keep you posted how I am going!
And now onto cake… 😉
It’s been a fairly busy weekend, with lots of late nights, and drop-ins for lunches and dinner. So tonight, when I asked my kids what they wanted in their lunch boxes tomorrow, and they replied with cheese sandwiches, who was I to complain? The only problem is that I couldn’t blog about a cheese sandwich now, could I? So, I started to think about what snacks were going into the lunch boxes this week, and decided I would make a gluten free brownie using tinned beans. This way they were filling and full of protein. Combined with a cheese sandwich and some fruit and vegetables, I think we have a pretty balanced lunch box.
This is the lunchbox for Monday. Apple, orange segments, carrots and cucumber, a piece of brownie and a spelt bread cheese sandwich