Jo - have you tried roasted chickpeas with Caleb? Matthew LOVES them - he thinks of them as a snack like goldfish crackers or the like but super healthy - protein, veg and all. I cook dried garbanzo beans (after soaking them overnight) and when tender but not mushy I drain them and mix about a cup of cooked beans with 1 tablespoon brown sugar, 1 tsp cinnamon, 3/4 tsp ground ginger, 1/2 tsp salt and a pinch of ground black pepper. When beans coated well put them on a baking sheet (ungreased), spray lightly with olive oil spray, mix again and cook at 350 for 40-60 minutes, mixing and shaking the pan every 10-15 minutes. You'll know they are done when they rattle nicely on the pan and feel a bit crisp but not too hard.
On topic - yesterday was:
B: half a toddler cereal bar, strawberries, few cheerios
L: half veggie burger with spinach and mushroom, applesauce
S: goldfish crackers, apple slices
D: barilla plus pasta with sauce with hidden veg and cheese, roasted chickpeas (refused chicken cutlet), arrowroot cookies