Food with intention
At Sol Playschool, food is an essential part of our educational experience and daily rhythm. Meals and snacks are fully integrated into our nature-based, play-centered approach, supporting independence, connection, and well-being.
Children are invited to participate in food preparation whenever appropriate—washing produce, preparing simple ingredients, and cooking alongside adults.
Our meals are connected to nature through our organic garden, allowing children to experience the journey from soil to table and develop an early understanding of sustainability and nourishment.
Fresh, nutritious vegetarian meals are prepared daily in our licensed on-site commercial kitchen by our in-house cook, in collaboration with a nutritionist. Each day includes a morning snack, lunch, and an afternoon snack. Food allergies and dietary needs are carefully accommodated.
All meals and snacks are included in tuition, reflecting our commitment to equity, quality, and holistic care.
Menu
Monday
Morning Snack: Vanilla semolina pudding with fresh strawberries.Water
Lunch: Baked spinach and cheese omelette (eggs, spinach, cheese, onions). Brown rice. Fresh diced tomatoes. Water. Milk.
Afternoon Snack: Homemade bread with eggplant spread. Diluted 100% fruit apple juice. Water.
Tuesday
Morning Snack:Low-fat Greek yogurt with blueberries and homemade granola. Water.
Lunch: Lentil & vegetable soup (lentil, carrots, onions, bell peppers). Quinoa. Fresh baguette slice. Apple slices. Water. Milk.
Afternoon Snack: Banana oat milk smoothie. Orange Scone.Water.
Wednesday
Morning Snack: Mini pancakes and light homemade raspberry marmalade. Milk, Water.
Lunch: Baked pasta (pasta, ricotta, parmesan cheese, egg). Stemmed broccoli. Fresh fruit salad. Milk. Water.
Afternoon Snack: Homemade whole-wheat bread and low-fat Cream cheese. Water
Thursday
Morning Snack: Rice pudding with banana slices and soft raisins. Water.
Lunch: Whole wheat, avocado-egg salad sandwich. Roasted sweet potatoes. Mango cubes. Milk. Water.
Afternoon Snack: Hummus with soft pita bread and Veggie sticks (carrots, cucumbers). Water.
Friday
Morning Snack: Overnight oats and chia pudding with fresh blueberries. Water.
Lunch: Vegetable, navy beans casserole (beans, onions, tomatoes, celery, kale). Pita bread. Orange diced. Water. Milk.
Afternoon Snack: Banana oat muffin. Apple sauce. Milk. Water.