What's for Lunch - Mon., 5/6

BRUNCH FOR LUNCH
Cinnamon Challah French Toast w/
Baked Ham Slice (Boar’s Head®)
OR
Scrambled Egg & Cheese Wrap
Sweet Potato Wedge
Fresh Berries & Orange Salad

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.

Ham is Boar's Head.

I do believe the wrap used for the egg and cheese is whole grain.  But they do use actual eggs like you would use at home. 

Sweet potato wedges are flash-fried and frozen with 4.5g of fat and 140mg of sodium. Ingredients are Sweet Potatoes, Potato Starch - Modified, Vegetable Oil (Contains One Or More Of The Following Oils: Canola, Soybean, Cottonseed, Sunflower, Corn). Contains 2% or less of Annatto (color), Baking Soda, Beta Carotene (color), Caramel(Color), Natural Flavors, Rice Flour, Salt, Sodium Acid Pyrophosphate(Maintains Natural Color & Leavening), Sugar, Tapioca Dextrin,Xanthan Gum.

The berries and orange salad sound great.