Baby Girl is on the mend, so she is eating well again! For breakfast today I packed her some cream cheese and strawberry tortilla rolls with some organic blueberries in the green silicone cup. I made the rolls by spreading a thin layer of organic full fat cream cheese all over a 100% whole wheat tortilla, lining up three rows of thinly sliced organic strawberries along the bottom half of the tortilla, rolling tightly from the bottom, trimming the ends and then slicing the roll into four equal pieces. The tortilla will be a bit easier to roll, and the cream cheese easier to spread, if you zap the tortilla in the microwave for ~10 seconds before making these.
For lunch she had a quinoa cake from the freezer and some organic sugar snap peas (with the ends cut off and strings removed) and some organic bing cherries pitted and cut in half. This was all packed in the small green World Market tiffin.
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