Nutrition

Location-Avenue Road

Avenue Road has been nothing but an amazing experience for the last three years. Both my children attended Graydon Hall and enjoyed every single day. I always had such trust and respect for all the teachers as they really cared for my kids and it always showed. Miss April is top notch and I truly feel that every director of any daycare should emulate her qualities.

Dalya M.

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. 

Our tasty meals are prepared daily on site by our dedicated chefs, using fresh, high-quality ingredients. 

For infants under the age of one, formula and foods are provided by the parents. Once an infant is ready, a hot and nutritious lunch, as well as healthy refreshments, are served daily. 

We are also able to accommodate food sensitivities, allergies, and dietary restrictions in order to better meet the needs of all our children. 

Click here to see an endorsement from a registered dietitian.

Week 1 Menu Refreshment Schedule

Monday Tuesday Wednesday Thursday Friday
A.M. Refreshment
Monday:
Waffles topped with ricotta cheese, raspberries, milk/water
Tuesday:
Three ingredient oatmeal breakfast cookies, blueberries, milk/water
Wednesday:
Blender pancakes with orange slices, milk/water
Thursday:
Baked apple crumble, milk/water
Friday:
Overnight French toast cut into fingers, orange slices, milk/water
Lunch - Main Dish
Monday:
Baked butternut squash and garlic risotto
Tuesday:
Bean and veggie Kamut quesadillas made on whole grain tortillas
Wednesday:
Three cheese chicken and spinach lasagna in tomato sauce
Thursday:
Chicken nibbles
Friday:
Chicken and veggie packed tacos served in whole wheat tortillas with grated cheese
Side
Monday:
Chick pea salad with red peppers
Tuesday:
Baked potato wedges with paprika and garlic
Wednesday:
Mixed vegetables
Thursday:
Baked sweet potato fries
Friday:
Chopped spinach
Vegetables
Monday:
Raw carrot sticks
Tuesday:
Cooked carrots and celery sticks
Wednesday:
Cucumber slices
Thursday:
Cooked peas and green pepper sticks
Friday:
Raw carrot sticks
Sweet ending
Monday:
Fresh fruit platter; apples, bananas and melons
Tuesday:
Pears
Wednesday:
Yogurt with apple slices
Thursday:
Unsweetened applesauce
Friday:
Frozen strawberries topped with fresh banana slices
Drink
Monday:
Milk/water
Tuesday:
Milk/water
Wednesday:
Milk/water
Thursday:
Milk/water
Friday:
Milk/water
P.M. Refreshment
Monday:
Soft tortilla wraps with chicken salad and cucumber, water, Melba toast with cheese chunks and cucumber, water
Tuesday:
Mini carrot and banana popper muffins with apple slices, water
Wednesday:
Melba toast with tzatziki and celery sticks, water
Thursday:
Mini whole wheat pitas stuffed with tuna, egg salad, raw celery sticks; water; Whole wheat pitas with egg salad, celery sticks; water
Friday:
Crunchy rice rolls with cheddar cheese, celery sticks, water
Alternatives for vegetarian
Monday:
None required
Tuesday:
None required
Wednesday:
Veggie ground round and soy cheese
Thursday:
Tofu in place of chicken
Friday:
Veggie ground and soy cheese
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 Revised September 5, 2019

Week 2 Menu Refreshment Schedule

Monday Tuesday Wednesday Thursday Friday
A.M. Refreshment
Monday:
Raisin bread with wow butter and apple slices, milk/water
Tuesday:
Chia pudding with berries, milk/water
Wednesday:
Homemade granola with blueberries and plain yogurt, milk/water
Thursday:
Waffles topped with ricotta cheese, raspberries, milk/water
Friday:
Cranberry scones with wow butter and orange slices, milk/water
Lunch - Main Dish
Monday:
Cheese-filled ravioli in homemade lentil, vegetable and tomato sauce
Tuesday:
Lentil shepherd's pie
Wednesday:
Tuna melt sandwich on whole wheat english muffin
Thursday:
Ground chicken and veggie packed tacos with zucchini, served with cheese, lettuce, salsa sauce and guacamole in a wholegrain wrap
Friday:
Roasted vegetable tagine
Side
Monday:
Garlic toast made with coconut oil
Tuesday:
Cooked mixed vegetables (peas, carrots, green beans and corn)
Wednesday:
Sweet potato and coconut soup
Thursday:
Baked sweet potato fries
Friday:
Cooked quinoa
Vegetables
Monday:
Raw carrot sticks
Tuesday:
Cucumber slices
Wednesday:
Green pepper slices
Thursday:
Raw carrot sticks
Friday:
Kale and brussel sprout salad
Sweet ending
Monday:
Banana ice cream
Tuesday:
Plain yogurt with blueberries and banana slices
Wednesday:
Applesauce
Thursday:
Diced pineapple
Friday:
Raspberries with frozen blueberries
Drink
Monday:
Milk/water
Tuesday:
Milk/water
Wednesday:
Milk/water
Thursday:
Milk/water
Friday:
Milk/water
P.M. Refreshment
Monday:
Three ingredient oatmeal breakfast baked cookies with wow butter and apple slices; water
Tuesday:
Cheese chunks with soft tortillas, mixed peppers, water
Wednesday:
Mini whole wheat pitas stuffed with tuna, egg salad, green pepper sticks; water. Whole wheat pitas with egg salad, green pepper slices; water
Thursday:
Melba toast and salmon spread (made with salmon, apple, celery, cucumber and mayonnaise), green pepper sticks, water; Melba toast with hummus and green pepper sticks, water
Friday:
Three ingredient oatmeal breakfast baked cookies with wow butter and orange slices, water
Alternatives for vegetarian
Monday:
None required
Tuesday:
None required
Wednesday:
Mashed hard boiled egg on english muffin
Thursday:
Veggie ground and soy cheese
Friday:
None required
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 Revised September 5, 2019

Week 3 Menu Refreshment Schedule

Monday Tuesday Wednesday Thursday Friday
A.M. Refreshment
Monday:
Whole wheat english muffins with carrot spread, cucumber slices, milk/water
Tuesday:
Three ingredient oatmeal breakfast baked cookies with wow butter, milk/water
Wednesday:
Baked apple crumble, milk/water
Thursday:
Overnight oatmeal with berries, milk/water
Friday:
Banana and blueberry muffins, orange slices, milk/water
Lunch - Main Dish
Monday:
Cheesy pasta (whole wheat elbow macaroni, ground chicken, chopped onion and celery, garlic and grated cheese)
Tuesday:
Chicken nibbles
Wednesday:
Jamaican rice (brown rice, kidney beans, grated carrots and zucchini, onion, garlic and ground chicken)
Thursday:
Homemade salmon cakes
Friday:
Whole wheat pasta primavera in a classic three cheese, lentil and tomato sauce
Side
Monday:
Cooked peas and carrots
Tuesday:
Baked sweet potato fries
Wednesday:
Cucumber slices
Thursday:
Garlic and parmesan egg noodles
Friday:
Raw carrot sticks
Vegetables
Monday:
Raw carrot sticks
Tuesday:
Red and yellow pepper strips
Wednesday:
Celery sticks
Thursday:
Roasted cauliflower and red pepper slices
Friday:
Zucchini slices
Sweet ending
Monday:
Plain yogurt with homemade granola and berries
Tuesday:
Unsweetened applesauce
Wednesday:
Fresh fruit platter: apples, bananas and melons
Thursday:
Diced pineapple
Friday:
Frozen strawberries topped with fresh banana slices
Drink
Monday:
Milk/water
Tuesday:
Milk/water
Wednesday:
Milk/water
Thursday:
Milk/water
Friday:
Milk/water
P.M. Refreshment
Monday:
Melba toast with tzatziki sauce, celery sticks, water
Tuesday:
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, water
Wednesday:
Crunchy rice rolls with apple slices, cheddar cheese chunks, water
Thursday:
Soft tortillas with turkey, cheese, salsa, water; Soft tortillas with egg salad, cheese, salsa, water
Friday:
Blender pancakes with pumpkin seed butter, orange slices, water
Alternatives for vegetarian
Monday:
Veggie ground macaroni with cheese
Tuesday:
Tofu with plum sauce
Wednesday:
Veggie ground
Thursday:
Soy patties
Friday:
None required
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 Revised September 5, 2019

Week 4 Menu Refreshment Schedule

Monday Tuesday Wednesday Thursday Friday
A.M. Refreshment
Monday:
Raisin bread with mashed banana, pumpkin seed butter/wow butter, milk/water
Tuesday:
Blender pancakes with pumpkin seed butter/wow butter, pear slices, milk/water
Wednesday:
Blueberry scones with ricotta cheese, apple slices, milk/water
Thursday:
Overnight French toast cut into fingers, orange slices, milk/water
Friday:
Chia pudding with berries, milk/water
Lunch - Main Dish
Monday:
Ground chicken and oriental vegetable stir fry with teriyaki sauce
Tuesday:
Mini frittatas made with salmon, peppers and spinach
Wednesday:
Tuna melt sandwich made on whole grain english muffin
Thursday:
Veggie-packed chili
Friday:
Homemade pizza deluxe on a whole wheat crust with mozzarella cheese, green peppers, mushrooms, pineapple, ground chicken and tomatoes
Side
Monday:
Chinese noodles
Tuesday:
Macaroni salad with cooked mixed vegetables; peas, carrots, green beans and corn
Wednesday:
Sweet potato and coconut soup
Thursday:
Brown rice
Friday:
Kale and brussels sprout mixed salad with dressing
Vegetables
Monday:
Raw carrot sticks
Tuesday:
Cucumber slices
Wednesday:
Cooked broccoli
Thursday:
Red pepper slices and green peas
Friday:
Cucumber slices
Sweet ending
Monday:
Yogurt with homemade granola and melon slices
Tuesday:
Unsweetened applesauce
Wednesday:
Fruit cocktail
Thursday:
Fresh fruit platter: apples, bananas and melons
Friday:
Mixed fruit cocktail with berries
Drink
Monday:
Milk/water
Tuesday:
Milk/water
Wednesday:
Milk/water
Thursday:
Milk/water
Friday:
Milk/water
P.M. Refreshment
Monday:
Melba toast with homemade avocado dip and cheddar cheese, water
Tuesday:
Mini carrot and banana popper muffins, orange slices, water
Wednesday:
Crunchy rice rolls with wow butter and banana slices, water
Thursday:
Three ingredient oatmeal breakfast baked cookies and apple slices, water
Friday:
Mini whole wheat pitas stuffed with tuna, egg salad, raw carrot sticks, water; Whole wheat pitas with egg salad, raw carrot sticks, water
Alternatives for vegetarian
Monday:
Veggie ground round stir fry with teriyaki sauce
Tuesday:
Omit tuna/salmon for vegetarian
Wednesday:
Mashed hard boiled egg on english muffin
Thursday:
None required
Friday:
Veggie ground
* 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 Revised November 14, 2019