These were pretty typical hectic days of running around to various kid/school things: volunteering, field trips, after school activities. Plus homework. And (finally) a trip to the gym and one big shop at the grocery store. Oh, and Bill had to make a quick 18 hour trip out of town. I didn’t have any time for baking or experimenting with new recipes. But with just a little forethought, I found that preparing Real Food was quick and relatively easy even when the days were crazy. Sitting down for meals with the boys was a highlight of the day — instead of something I was just trying to get through.
Breakfasts: either oatmeal (w/ maple syrup and raisins) or eggs with toast.
Lunches at home were: leftover teriyaki chicken, rice and broccoli bowls; cheese and pickle sandwiches; turkey sandwiches. The turkey is Applegate Naturals from the Co-op. Big boys packed cheese sticks, whole wheat pretzels or popcorn, brownies, fruit, and waters for lunch.
Dinners:
mashed potatoes and sauerkraut (one of my childhood favorite comfort foods — really!)- smoked sausages (I found Miller’s Amish Chicken smoked sausages at Jamison’s — super tasty and compared to the factory farm pork products I used to eat: healthier, local, humanely raised – yay)
- green beans (Meijer organics, frozen)
- broiled tilapia from Fresh Market (lightly coat it with olive oil, sprinkle it with salt, pepper, whatever herbs sound good — garlic powder or dill or paprika, top with a handful of grated parmesan to give it a nice crust — broil about 10 mins)
- we eat fish pretty regularly and I love the Seafood Watch app from the Monterey Bay Aquarium — it helps you choose seafood that is “good for you and good for the environment” — I refer to it all the time at restaurants, too
- roasted potatoes, organic (425 about 40 mins)
- peas (Meijer organics, frozen)
- pizzas again (this might become a Friday night staple)
- “gravy”, cheeses, mushrooms, and Applegate Naturals pepperoni from the Co-op — the boys were thrilled to have pepperoni pizzas
- grownups added onions, spinach, and black olives to ours (and wine)
- using up leftover veggies in the fridge: a sauté of Yoder Farm asparagus, green beans, red pepper slices, walnuts, and feta (in olive oil with dried oregano and salt and pepper)
