I tend to get real creative with dinner and Monday's lunch on Sunday evenings and typically use a lot of leftovers from dinner and Sunday breakfast fixings. This lunch is blueberry pancakes cut with a butterfly cookie cutter, fresh berries cut into flower shapes by peanut, omelette spinach and swiss cheese rolls (omelet made thin with waterand just cooked on bottom of pan until set, and asparagus wrapped with brocolli with a tiny container of syrup.
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