I submitted this meal to Good Magazine's contest, Make a healthy, delicious student lunch.
Edamame quinoa salad with dash of sesame oil and bell pepper
Cilantro avocado dip with carrots
Tahini applesauce dip* with apple slices
Medjool date for a natural dessert
Imagine if this was the lunch option kids were offered instead of frozen (processed) chicken nuggets and canned peas and carrots.
*Recipes and Remedies for Rejuvenation Cookbook (Bauman, 2005)