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.

Our nutritious meal plans, which follow the requirements of Canada’s Food Guide, were created with the support of Lianne Phillipson, a renowned registered dietitian and nutrition consultant on radio and television.

	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

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.

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Nutrition

Weekly Menu Schedule

Week 1

Week 2

Week 3

Week 4

About Lianne