Friday, June 26, 2015

Weekly Meal Planning for June 28-July 4

This meal plan brought to you by:  PEACHES!!! We are getting SIX peaches in our farm box next week so I'm going to try a meal that my sister and brother-in-law made at the beach that we all loved. Also coming in the box are cabbage and corn (other ingredients in the meal) so I think it's meant to be for me to make it on Taco Tuesday Wednesday. We have dinner plans for the first three days, and Whole Foods is offering a great deal on a salmon and kale bundle so I'm hoping to be able to get there early on Friday so I can get it! 

Sunday: Dinner at FIL's
Monday: Swim Team Banquet
Tuesday: Dinner at my mom's
Wednesday: hummus and veggie pita sandwiches, watermelon at the pool
Thursday: out to eat with family
Friday: Grilled pork tacos, peach salsa, cabbage at the pool
Saturday: at a friend's lake house
Sunday: Whole Foods 4th of July bundle -- salmon, kale salad, cobbler!

What's on your menu for the 4th?

Wednesday, June 24, 2015

Starting Young

People ask me all the time how my kids eat as well as they do, or tell me that I'm so lucky that my kids eat the variety that they eat. Well, folks, I'm here to tell you that it's not luck. It takes a lot of work. And it's much easier if you start when they are young. What you offer, how you talk about food, the variety that YOU eat, and the healthy balance that you show as a role model - all are very important to keep in mind when you are teaching good eating habits.

When babies start eating solids, it's important to introduce a variety of different foods. There are some studies that discuss order of introduction, and whether or not that affects food preferences. There are also different ways of introducing foods including puréed and "baby led weaning" as two of the more popular ones. I won't get into which is better because families can make the best choice for themselves. With both of these methods, a key is feeding a variety of foods. As babies grow into toddlers, it's important to continue introducing new foods alongside familiar foods. Like most parents of toddlers, I understand the toddler tantrums and how easy it is to just offer the same thing day in and day out, but you're not setting your child up to love many different foods that way! 

As they get older, enlighten them. Talk to them about *how* to make healthier choices. Tell them to think about what else they have eaten when they are wanting some junk food, or ask for desserts, or even certain types of snacks. My kids love eating bars and my youngest would eat multiple in a day. Now we discuss how to eat balanced meals throughout the day (& week), and what they have and haven't eaten in order to get proper nutrients. 

Can you guess one of the biggest predictors in whether or not your child will be open to trying new foods? Yep, you guessed it. YOU. If your child doesn't see you eating the way you want them to eat, and being adventurous in food the way you want them to be, they will most likely not be open to new foods. Make sure you revamp your eating habits while you are working on your child's. It will make changing your child's habits easier!

And, as with everything parenting-related, consistency is key! Don't give in or take the easy road - this is a battle you DO want to fight, for the health of your child! So remember, start young, feed a variety of healthful meals and snacks often, and you too can be "lucky" to have a great eater! 


Monday, June 22, 2015

Weekly Meal Planning for June 21-27

This meal plan was created while we were headed back from the beach yesterday. It's still a work in progress but here is what we have so far:

Sunday: Burgers, grilled onions and zucchini, tomato mozzarella salad 
Monday: Grilled salmon with parsley/onion marinade, grilled purple cauliflower and sweet potato
Tuesday: Swim meet - spring mix/spinach salad with tomatoes, artichokes, cucumber (from the garden!), grilled chicken, feta, lemon juice, balsamic glaze, olive oil
Wednesday: last minute Chipotle run
Thursday: County swim meet - TBD
Friday: Maybe Fig, Spinach and Prosciutto Pizza
Saturday: Cookout at a friend's house

What's on YOUR menu this week?

Dinners by the sea

We spent a week in the 30A beaches area, and since we had a full kitchen, we cooked a few meals instead of going out the entire time. My sister's family was there, too, and we took turns cooking. Here are our eat-in meals:

Cobb Salad with balsamic vinegar and olive oil 

Grilled Pork tacos with shredded cabbage, peach salsa, and guacamole

Grilled whole red snapper, grilled cilantro/lime shrimp, grilled pineapple, arugula, watermelon + feta salad with lemon juice and olive oil

Our lunches were simple -- mainly salads and sandwiches. Ham and cheese sandwiches; BLTs; arugula + Parmesan salad; egg scramble with red pepper, onion, and avocado; a spread of hard boiled eggs, prosciutto, fig, Parmesan, haloumi, arugula, watermelon, and sundried tomato ciabatta; prosciutto, watermelon, cantaloupe, parmesan, tomato, avocado, and pita bread.

We did eat out for about half our dinner meals, too. There was a lot of shrimp and red snapper consumption! 

Tuesday, June 9, 2015

Mid morning smoothie break!

My oldest is fueling up for strong and fast swim skills at her meet this afternoon. Coconut water, mango, spinach, and cucumber. Mmmmm!!


Sunday, June 7, 2015

Roadtripping!

It's summertime! Time to hit the road! How many people go on road trips and just pull over to the first fast food joint they see when they are hungry? I will admit that we were one of those people. In fact, the only times my kids have ever eaten at McDonald's was on a road trip. We haven't done that in a few years though. Instead, we have either packed all our food and just pulled into a rest area to eat, or if we are going through a larger town or city, we pick out specific restaurants to go to. (We have recently stopped letting the kids eat while we drive based on many recommendations for choking hazard safety.) 

So, we pack and stop for breaks (if and) when we need to. And in all honesty, the food we pack isn't that different from what we eat on a regular basis. We do tend to have more packaged options like bars and crackers. And if we know we will be on the road for a meal, we will pack sandwiches in a cooler. We normally also include yogurt pouches (like these or these), fruit, raw veggies, and cheese sticks. Depending on what kind of sandwich is packed, we may pack some nut butter packets to spread on bananas, apples, or crackers. And lastly, if I'm motivated enough before leaving, I will bake some batches of muffins or breakfast breads for the road/vacation. 

What are your favorite foods or snacks to pack for road trips?

Friday, June 5, 2015

Weekly Meal Planning for June 7-13

I just received the email with the contents of my farm box which will be delivered on Monday. Most of the contents will be used for lunches or snacks. I will make one main dinner meal based on those contents, and we will be packing "lunch" style dinners at the pool a couple of days. I also like to do a "clean out" meal (or two or three) if I feel like there are things in the pantry fridge and freezer that are being neglected!

Sunday: grilled chicken skewers with tzatziki, grilled  veggies (onions, zucchini, bell peppers), steamed asparagus, tomato/cucumber salad with feta, grilled potatoes
Monday: broiled salmon, roasted potatoes and onions, lemony cauliflower, butter lettuce salad with egg and avocado
Tuesday: pita pockets with hummus & feta, spinach & cucumbers for swim meet 
Wednesday: at a friend's lake house
Thursday: at a cookout
Friday: lunch-style food at the pool
Saturday: "clean out" meal

What's on your menu this upcoming week?

Weekly Meal Planning for May 31-June 6

This is going to be a week with some wrenches with regards to meal planning. We have two swim meets scheduled, a family birthday dinner, and we are having a little family get together for hubby's birthday. I used to follow food bloggers pretty religiously a few years ago. I started a spreadsheet with links to recipes I wanted to try, and kept a weekly log of our meals. So, I referred back to it after not having been using it for over a year and got a couple of ideas. Here's what I have so far:

Sunday: Mexican steak sandwiches, corn on the cob, guacamole, refried beans, black bean and tomato salad, watermelon
Monday: crustless quiche
Tuesday: leftover Mexican sandwiches, corn, refried beans, and peach guacamole for swim meet
Wednesday: family birthday dinner at my sister-in-law's 
Thursday: swim meet/I'm out of town (up to my hubby) which means probably steak sandwich leftovers again
Friday: pasta leftovers from catered lunch at the pool, raw veggies
Saturday: salad with grilled vegetables and chicken