Plant-based Food Program

We do not participate in a federally funded food program, but we do provide eco-friendly, homemade, and plant-based meals each day. All meals follow USDA guidelines and are included in tuition costs. We purchase organic when possible and once our gardens are established, children will help grow and harvest fruit, vegetables, and herbs during the warmer months. Children are encouraged to drink water throughout the day, and milk is offered during lunch. Our goal is to encourage children to better understand where their food is coming from and allow them to take part in the process of preparing a nutritious, well-balanced meal. We also encourage children to be mindful of food waste, recycling, and composting. 

Sample Menu:

Week 1

Monday

  • Snack: Oatmeal with cinnamon and raisins

  • Lunch: Black bean and quinoa salad with bell pepper, tomato, cilantro, and avocado

Tuesday

  • Snack: Whole grain toast with tahini and jam

  • Lunch: Homemade hummus with whole grain pita bread, sugar snap peas, carrots, and celery

Wednesday

  • Snack: Apples with sun butter

  • Lunch: Roasted vegetable sandwiches with whole grain bread, zucchini, tomato, cucumber, avocado, and mayonnaise

 Thursday

  • Snack: Greek yogurt with orange slices and granola

  • Lunch: Marinated tofu spring rolls with rice noodles, bell pepper, shredded carrot, cabbage, and dipping sauce

Friday

  • Snack: Strawberry, banana, and kale smoothie

  • Lunch: Chickpea tacos with whole grain tortillas, roasted corn, cauliflower, avocado, and ranch dressing

Week 2

Monday

  • Snack: Greek yogurt with mixed berries

  • Lunch: Mixed greens salad with raw tomato, cucumber, and bell pepper with marinated tofu

Tuesday

  • Snack: Unsweetened applesauce with cinnamon and whole grain crackers

  • Lunch: Falafel bowl with tomato, onion, Kalamata olives and homemade garlic dill sauce

Wednesday

  • Snack: Cottage cheese with banana

  • Lunch: Zucchini noodle pasta with homemade pesto sauce and whole grain breadsticks

Thursday

  • Snack: Homemade blueberry muffins with butter

  • Lunch: Brown rice and black bean burritos with whole grain tortillas, guacamole, and Pico de Gallo

Friday

  • Snack: Cucumber with homemade hummus

  • Lunch: Lentil soup with onion, carrot, and celery and whole grain bread with butter