Another new breakfast item for Baby Girl on this morning! A Zucchini and Apricot Muffin, another recipe from the New York Times Well column that I made a few days before. She really liked both kinds of muffins I made, but I think she liked these the most. With the muffin Baby Girl had some organic blueberries and strawberries. For lunch I packed her a quinoa cake from the freezer, some frozen edamame and peas in the red silicone cup and some halved and pitted bing cherries in the yellow silicone cup. Today's food was again packed in the small and medium Kids Konserve Nesting Trio Stainless Steel Containers with Leak-Proof Lids.
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