Friday, June 6, 2008

GFCFSF Kid-Friendly Breakfast IV

For this gluten-free, casein-free (GFCF), soy-free (GFCFSF) breakfast, we have...

1. 1 carrot muffin cut in half

2. 1 slice Applegate Farms deli chicken folded in half then rolled and stuck with a toothpick

3. 1/2 kiwi, sliced

4. Some leftover spaghetti for "hair" [without sauce]

Whenever I make a full batch of muffins, I freeze a bunch in a freezer bag. Then they're ready for breakfast or a snack. I just stick them in the microwave for 1 minute and they're ready.


Sarah said...

LOL, I love your creativity Tori!

Cyndi said...

That is too CUTE! :)

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