Dan made an absolutely delicious pizza for dinner last night. It had mild Italian sausage, roasted delicata squash, roasted Brussels sprouts and fresh mozzarella on homemade whole wheat dough. It was a perfect combination of slightly spicy, sweet and bitter. Baby Girl has been cautious of Brussels sprouts and squash lately, but even she recognized the deliciousness of this pizza and ate a whole slice without picking it apart. So, for her lunch the next day, I gave her two small slices of the leftover pizza. I included a mishmash of other food with the pizza in the U Konserve Rectangle for her to eat for morning snack and lunch. She got half a pear, some carrot and cucumber sticks, some halved green grapes, a sunbutter oatmeal ball, a zucchini apricot muffin from the freezer and a few squares of organic cheddar cheese. An interesting note about the zucchini muffin - I was chatting with my husband while making this new batch recently, and I completely forgot to add the small amount of brown sugar called for in the recipe. Guess what? They are still rather tasty! Baby Girl actually seems to prefer them this way! Next time I make them I think I'll put just a tiny bit of sugar in them, because the bite of the baking soda without any sugar is a bit sharp for me. But I'm really glad that I can make a healthy muffin even healthier!
Items used to pack this bento:
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