Good food fuels our busy days.

The snacks and lunch we serve are designed to balance our bodies and minds. All meals are nutrient dense—and are centered on vegetables, low-glycemic fruits, healthy fats, and high-quality protein. We opt for whole or minimally processed foods, meats free from added hormones and antibiotics, organic dairy products, and organic produce whenever possible.

Making food is part of the collaborative work we do. Preschoolers help harvest greens from our front-yard garden and cut vegetables into bite-sized pieces.

We’re peanut-free and don’t serve foods with sugar or other sweeteners.

Morning snack

  • Flax seed crackers
  • Grass-fed beef jerky


  • Organic ground turkey, bison or beef sauteed in grass-fed tallow or ghee with mushrooms and dark green leafy vegetables. Accompanied by a vegetable and rice.
  • Sardine spread (wild sardines in olive oil mixed with avocado oil mayonnaise) accompanied by raw leafy greens and a vegetables. Served with crispbread.

Vegetables typically served: kale, spinach, romaine lettuce, broccoli, asparagus, brussel sprouts, green beans, pickles, sauerkraut. Water or organic milk is also served.

Afternoon snacks

  • Avocado & tomato
  • Tomato & mozzarella
  • Olives & cheese
  • Berries & soft cheese
  • Nuts & coconut chips
  • Nut butter & nori wraps
  • Hardboiled eggs & cucumber
  • Spinach artichoke dip & celery

I can’t say enough about the food. Not only was I thrilled to relinquish lunch-making responsibilities, Mack was exposed to preparing and eating new and healthful foods. Every parent needs allies in that battle…

- Jeff, parent