Nutrition

At Graydon Hall Nursery Schools, great care is taken to ensure that your child is provided with a variety of delicious and healthy home-made lunches and healthy snacks each day. 
A.M. Refreshment Lunch P.M. Refreshment Alternatives for Vegetarian
Week 1
Monday

MAIN  Waffles topped with ricotta cheese, raspberries

DRINK  Milk/water

MAIN  Baked butternut squash and garlic risotto

SIDE  Chick pea salad with red peppers

VEGETABLES  Raw carrot sticks

SWEET ENDING  Fresh fruit platter; apples, bananas and melons

DRINK  Milk/water

MAIN  Soft tortilla wraps with chicken salad and cucumber, water, Melba toast with cheese chunks and cucumber

DRINK  Water

None required

Tuesday

MAIN  Three ingredient oatmeal breakfast cookies, blueberries

DRINK  Milk/water

MAIN  Bean and veggie Kamut quesadillas made on whole grain tortillas

SIDE  Baked potato wedges with paprika and garlic

VEGETABLES  Cooked carrots and celery sticks

SWEET ENDING  Pears

DRINK  Milk/water

MAIN  Mini carrot and banana popper muffins with apple slices

DRINK  Water

None required

Wednesday

MAIN  Blender pancakes with orange slices

DRINK  Milk/water

MAIN  Three cheese chicken and spinach lasagna in tomato sauce

SIDE  Mixed vegetables

VEGETABLES  Cucumber slices

SWEET ENDING  Yogurt with apple slices

DRINK  Milk/water

MAIN  Melba toast with tzatziki and celery sticks

DRINK  Water

Veggie ground round and soy cheese

Thursday

MAIN  Baked apple crumble

DRINK  Milk/water

MAIN  Chicken nibbles

SIDE  Baked sweet potato fries

VEGETABLES  Cooked peas and green pepper sticks

SWEET ENDING  Unsweetened applesauce

DRINK  Milk/water

MAIN  Mini whole wheat pitas stuffed with tuna, egg salad, raw celery sticks; water; Whole wheat pitas with egg salad, celery sticks

DRINK  Water

Tofu in place of chicken

Friday

MAIN  Overnight French toast cut into fingers, orange slices

DRINK  Milk/water

MAIN  Chicken and veggie packed tacos served in whole wheat tortillas with grated cheese

SIDE  Chopped spinach

VEGETABLES  Raw carrot sticks

SWEET ENDING  Frozen strawberries topped with fresh banana slices

DRINK  Milk/water

MAIN  Crunchy rice rolls with cheddar cheese, celery sticks

DRINK  Water

Veggie ground and soy cheese

A.M. Refreshment Lunch P.M. Refreshment Alternatives for Vegetarian
Week 2
Monday

MAIN  Raisin bread with wow butter and apple slices

DRINK  Milk/water

MAIN  Cheese-filled ravioli in homemade lentil, vegetable and tomato sauce

SIDE  Garlic toast made with coconut oil

VEGETABLES  Raw carrot sticks

SWEET ENDING  Banana ice cream

DRINK  Milk/water

MAIN  Three ingredient oatmeal breakfast baked cookies with wow butter and apple slices

DRINK  Water

None required

Tuesday

MAIN  Chia pudding with berries

DRINK  Milk/water

MAIN  Lentil shepherd’s pie

SIDE  Cooked mixed vegetables (peas, carrots, green beans and corn)

VEGETABLES  Cucumber slices

SWEET ENDING  Plain yogurt with blueberries and banana slices

DRINK  Milk/water

MAIN  Cheese chunks with soft tortillas, mixed peppers

DRINK  Water

None required

Wednesday

MAIN  Homemade granola with blueberries and plain yogurt

DRINK  Milk/water

MAIN  Tuna melt sandwich on whole wheat english muffin

SIDE  Sweet potato and coconut soup

VEGETABLES  Green pepper slices

SWEET ENDING  Applesauce

DRINK  Milk/water

MAIN  Mini whole wheat pitas stuffed with tuna, egg salad, green pepper sticks or whole wheat pitas with egg salad, green pepper slices

DRINK  Water

Mashed hard boiled egg on english muffin

Thursday

MAIN  Waffles topped with ricotta cheese, raspberries

DRINK  Milk/water

MAIN  Ground chicken and veggie packed tacos with zucchini, served with cheese, lettuce, salsa sauce and guacamole in a wholegrain wrap

SIDE  Baked sweet potato fries

VEGETABLES  Raw carrot sticks

SWEET ENDING  Diced pineapple

DRINK  Milk/water

MAIN  Melba toast and salmon spread (made with salmon, apple, celery, cucumber and mayonnaise), green pepper sticks or Melba toast with hummus and green pepper sticks

DRINK  Water

Veggie ground and soy cheese

Friday

MAIN  Cranberry scones with wow butter and orange slices

DRINK  Milk/water

MAIN  Roasted vegetable tagine

SIDE  Cooked quinoa

VEGETABLES  Kale and brussel sprout salad

SWEET ENDING  Raspberries with frozen blueberries

DRINK  Milk/water

MAIN  Three ingredient oatmeal breakfast baked cookies with wow butter and orange slices

DRINK  Water

None required

A.M. Refreshment Lunch P.M. Refreshment Alternatives for Vegetarian
Week 3
Monday

MAIN  Whole wheat english muffins with carrot spread, cucumber slices

DRINK  Milk/water

MAIN  Cheesy pasta (whole wheat elbow macaroni, ground chicken, chopped onion and celery, garlic and grated cheese)

SIDE  Cooked peas and carrots

VEGETABLES  Raw carrot sticks

SWEET ENDING  Plain yogurt with homemade granola and berries

DRINK  Milk/water

MAIN  Melba toast with tzatziki sauce, celery sticks

DRINK  Water

Veggie ground macaroni with cheese

Tuesday

MAIN  Three ingredient oatmeal breakfast baked cookies with wow butter

DRINK  Milk/water

MAIN Chicken nibbles

SIDE  Baked sweet potato fries

VEGETABLES Red and yellow pepper strips

SWEET ENDING  Unsweetened applesauce

DRINK  Milk/water

MAIN  Mini pitas with tuna spread (made with tuna, apple, celery, cucumber and mayonnaise), green pepper sticks, water; Mini pitas with carrot spread and green pepper sticks

DRINK Water

Tofu with plum sauce

Wednesday

MAIN  Baked apple crumble

DRINK  Milk/water

MAIN  Jamaican rice (brown rice, kidney beans, grated carrots and zucchini, onion, garlic and ground chicken)

SIDE  Cucumber slices

VEGETABLES  Celery sticks

SWEET ENDING  Fresh fruit platter: apples, bananas and melons

DRINK  Milk/water

MAIN  Crunchy rice rolls with apple slices, cheddar cheese chunks

DRINK  Water

Veggie ground

Thursday

MAIN  Overnight oatmeal with berries

DRINK  Milk/water

MAIN  Homemade salmon cakes

SIDE   Garlic and parmesan egg noodles

VEGETABLES  Roasted cauliflower and red pepper slices

SWEET ENDING  Diced pineapple

DRINK  Milk/water

MAIN  Soft tortillas with turkey, cheese, salsa, water; Soft tortillas with egg salad, cheese, salsa

DRINK  Water

Soy patties

Friday

MAIN  Banana and blueberry muffins, orange slices

DRINK  Milk/water

MAIN  Whole wheat pasta primavera in a classic three cheese, lentil and tomato sauce

SIDE  Raw carrot sticks

VEGETABLES  Zucchini slices

SWEET ENDING  Frozen strawberries topped with fresh banana slices

DRINK  Milk/water

MAIN  Blender pancakes with pumpkin seed butter, orange slices

DRINK  Water

None required

A.M. Refreshment Lunch P.M. Refreshment Alternatives for Vegetarian
Week 4
Monday

MAIN  Raisin bread with mashed banana, pumpkin seed butter/wow butter

DRINK  Milk/water

MAIN  Ground chicken and oriental vegetable stir fry with teriyaki sauce

SIDE  Chinese noodles

VEGETABLES  Raw carrot sticks

SWEET ENDING  Yogurt with homemade granola and melon slices

DRNIK  Milk/water

MAIN  Melba toast with homemade avocado dip and cheddar cheese

DRINK  Water

Veggie ground round stir fry with teriyaki sauce

Tuesday

MAIN  Blender pancakes with pumpkin seed butter/wow butter, pear slices

DRINK  Milk/water

MAIN  Mini frittatas made with salmon, peppers and spinach

SIDE  Macaroni salad with cooked mixed vegetables; peas, carrots, green beans and corn

VEGETABLES  Cucumber slices

SWEET ENDING  Unsweetened applesauce

DRINK  Milk/water

MAIN  Mini carrot and banana popper muffins, orange slices

DRINK  Water

Omit tuna/salmon for vegetarian

Wednesday

MAIN  Blueberry scones with ricotta cheese, apple slices

DRINK  Milk/water

MENU  Tuna melt sandwich made on whole grain English muffin

SIDE  Sweet potato and coconut soup

VEGETABLES  Cooked broccoli

SWEET ENDING  Fruit cocktail

DRINK  Milk/water

MAIN  Crunchy rice rolls with wow butter and banana slices

DRINK  Water

Mashed hard boiled egg on english muffin

Thursday

MAIN  Overnight French toast cut into fingers, orange slices

DRINK  Milk/water

MAIN  Veggie-packed chili

SIDE  Brown rice

VEGETABLES  Red pepper slices and green peas

SWEET ENDING  Fresh fruit platter: apples, bananas and melons

DRINK  Milk/water

MAIN  Three ingredient oatmeal breakfast baked cookies and apple slices

DRINK  Water

None required

Friday

MAIN  Chia pudding with berries

DRINK  Milk/water

MAIN  Homemade pizza deluxe on a whole wheat crust with mozzarella cheese, green peppers, mushrooms, pineapple, ground chicken and tomatoes

SIDE  Kale and brussels sprout mixed salad with dressing

VEGETABLES  Cucumber slices

SWEET ENDING  Mixed fruit cocktail with berries

DRINK  Milk/water

MAIN  Mini whole wheat pitas stuffed with tuna, egg salad, raw carrot sticks, water; Whole wheat pitas with egg salad, raw carrot sticks

DRINK  Water

Veggie ground

  • Late PM Refreshment: After 5:00 pm, melba toast, crunchy rolls or whole wheat crackers will be served with water
  • Fresh and frozen fruit and produce may vary based on availability
  • Parboiled vegetables are substituted for raw vegetables for infants and toddlers
  • Alternative dairy beverage is available with medical documentation of milk allergy
Last updated date: September 5, 2019

About Lianne

Lianne Phillipson is a Registered Nutritionist, bestselling author of two books–her latest, Award Winning, Sprout Right Family Food. She’s the host of the fun and informative EAT THIS with Lianne Podcast and a well-known speaker. She is a leading expert and a trusted contributor to radio and television and has appeared on CityTV’s Breakfast Television, CityLine, CTV’s Your Morning, CTVNews.com, CP24 and CHCH’s Morning Live. She is also a nutrition expert on NewsTalk1010, part of the iHeartRadio network. Phillipson is raising two healthy daughters in Toronto and has a loyal following of thousands of healthminded families that she helps to make healthier choices, one mouthful at a time.

See an Endorsement from Lianne