Monday, February 4, 2013
What's for Lunch - Tues., 2/5
BRUNCH FOR LUNCH
Cinnamon Challah French Toast
Fresh Oatmeal with Toppings
Raisin Box ~ Brown Sugar
Applegate® Turkey Bacon
Roasted LI Potatoes -Apple Crisp
I'm really curious as to why we stopped serving whole wheat french toast to go back to the meal declared to be "cake" for lunch by our committee's nutritionist - basically white flour bread. The syrup is basically HFCS. They are looking for an affordable maple syrup but do not have one yet - but they will be limiting the serving size this year in the meantime. Actual lunch from our schools above. This meal has a lot of sugar, simple carbohydrates -- no whole grains.
The turkey bacon is by Applegate. Here are the ingredients: Turkey (Turkey Used Never Administered Antibiotics, Growth Promotants or Animal By-products), Water, Sea Salt, Maple Sugar, Celery Juice, Onion Powder, Spices, Lactic Acid Starter Culture (not From Milk.) They promote it as nitrate-free but this NYT article indicates otherwise - and cites the company saying their products have the same level (naturally) of cancer-causing nitrates as conventional brands. Read more about nitrates here.
Oatmeal, however IS a whole grain. I don't have any details on it -- don't go crazy with the brown sugar.
Raisins are domestic. Apple crisp is a dessert.