For her morning snack on this day, Baby Girl had two mini mixed grain blueberry muffins from the freezer and some halved grapes. This was packed in the bottom section of my favorite small green tiffin box. For lunch, packed in the top section of the tiffin box, I gave her some avocado hummus tortilla rolls. I started with a typical hummus recipe with chickpeas and tahini, but substituted a small avocado for most of the tahini and some of the olive oil. It turned out quite nicely; it had a strong avocado flavor but the chickpeas made it a bit heartier. I spread this on a warmed 100% whole wheat tortilla, topped that with some grated cheddar cheese and rolled it up. With her tortilla rolls, I gave Baby Girl some thin carrot sticks, a sunbutter oatmeal ball and some chunks of pear.
Supplies similar to those used in this lunch:
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