Sandwiches and Wraps

Basic Egg Salad:
Boil 6 eggs.  Once cool, peel and chop.  Mix in 1/2 c greek yogurt and 1-2 T of mayo (for flavor).  Finely chop any veggies you have on hand (onion, bell pepper, celery, etc).  Season as you like (I usually do some garlic powder and onion flakes).

PB&J Tortilla Rolls
Spread peanut butter on a tortilla.  Top with jelly (I like to make my own blueberry preserves or strawberry chia jam).  Roll tightly and slice in 1/2 inch segments (It will slice better if you refrigerate a bit first).

Banana Roll-ups/Banana Sushi
Spread nut butter on a tortilla.  Place a whole banana on the edge of one side and roll up.  Slice in 1/2 inch segments.

Avocado Pinwheels
Spread cream cheese on a tortilla.  Top with mashed avocado and finely torn greens.  Add veggies or meat as you wish.  Roll tightly, wrap in foil, and place in fridge for 30 minutes.  Slice in 1/2 inch segments.

Avocado egg salad

4 eggs
1/2 an avocado, mashed
1 stalk celery, finely chopped
1 T mustard
1 T mayo or greek yogurt
1 T garlic powder

Boil eggs. Peel and dice.  When cool, mash eggs with remaining ingredients.  Tastes best when cold from the fridge.

Tortilla pizza

Spread tortilla with tomato sauce (canned/jarred/homemade- it's a great way to use up veggie purees).  Top with cheese and finely chopped veggies.  Place in the oven on a cookie sheet with the broiler on high.  Remove when the cheese is melted and bubbly (between 5-10 minutes).

Breakfast: Eggy things

Mini Crustless Spinach Quiches:
http://www.blwideas.com/mini-crustless-spinach-quiches/

No modifications.

Southern Living Breakfast Casserole:

http://allrecipes.com/recipe/southern-living-magazines-breakfast-casserole/detail.aspx

Sub turkey sausage for regular, or make your own low sodium!

Cheesy spinach eggs:

Crack your eggs into a bowl and add a splash of milk- not too much though or the eggs will not get hard enough for baby to pick up.  Tear up a small handful of spinach, and add it to the eggs along with a small handful of cheese.  Melt a small amount of butter in your skillet (like 1/4-1/2 a tbsp), and set your temperature at medium high (I use 7 out of 10).  Let the butter melt and swirl it around in the pan.  Add your eggs.  Let cook almost like an omelet- where they are bubbling from underneath and the bottom layer is cooked solid.  Flip the eggs and scramble a bit, controlling how large you want the pieces to be.

Spinach Artichoke Egg Casserole:

http://www.twopeasandtheirpod.com/spinach-artichoke-egg-casserole/

No salt, and any kind of whole milk will do! :)