Dinners
Friday 15th
spaghetti with tomato & red pepper sauce and tofu, salad with butter lettuce, celery & carrots (not pictured)
Tuesday 19th
veggie wraps with Mexican ground round & red peppers, cheddar cheese, pea shoots, romaine lettuce, tomatoes, pineapple salsa and sour cream
Lunches
Saturday 16th
havarti & tomato sandwiches
Snacks
Saturday 16th
milk & white chocolate swirl chips
Saturday 16th
salt & vinegar roasted chick peas made with alaea Hawaiian salt
Wednesday 20th
organic kale chips