disposable airline meals inc.

Ryan's lunch: 2 meatless meatballs; celery sticks; red bell pepper strips; leftover homemade pizza; 1 tiny Equal Exchange dark chocolate; snap peas; dried apricots.

Nate
looked
so cute
behind
this
little
tree
on a
hike
at the
Ashland
Town
Forest
yester-
day.

Then
every-
one
climbed
a big
rock
outcrop to get their picture taken...












We hiked until dark
again, barely able to
see our way to the
car. I guess we should
start packing a
flashlight! It's hard to
get in a good hike when
Ryan doesn't arrive
home from school until
after 3pm.

Here
is my
husb-
and's
dinner
for his
flight
this
even-
ing:
a Luna
bar;
vege-
table
gyoza;
red
bell
pepper
strips;
cucu-
mber
slices;
a radish;
carrot, onion & sweet potato tempura; soba noodles w/scallion.

Kids'
dinners:
herb
flat-
bread;
carrot
sticks;
celery
sticks;
red
bell
pepper
strips;
cucu-
mber
slices;
apple
slices;
hummus.

I thought
it would
be inter-
esting to show the differences in each plate for each child's age. Top left is for a 7yo, top right is for a 5 3/4 yo, bottom left is for a 3yo, bottom right is for a 16mo.

Healthier Hummus

1 can (15.5 oz.) chick peas, rinsed & drained
1 can cannellini beans, rinsed & drained
2 T. tahini
2 T. ground or milled flax seeds
2 cloves garlic, roughly chopped
1/2 tsp. salt
1/2 tsp. dried seaweed mix (I used Sea Seasonings organic Triple Blend Flakes made of dulse, laver & sea lettuce)
2 T. lemon juice
2 T. olive oil
1/3 cup water

Put everything in a food processor, adding water slowly as hummus mixes. Process until smooth.