Baked french toast strips made using homemade oatmeal bread with maple and agave syrup dip; organic raw almonds; organic strawberries.
This was served as last night's dinner (chopped almonds served on top of the french toast and sliced strawberries on the side) along with organic asparagus spears (from Full Belly Farm) wrapped in small strips of bacon. The asparagus did not make it into lunch because my children hate it, even when wrapped in a fabulous piece of crispy bacon.
waste generated: one square of parchment paper
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