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February 13th, 2014

There’s a phrase I’ve heard over and over lately at meal time, “I don’t like that.”  No, not from the Food Snob, but from Toddler Snob.  The 2′s have given us our fair share of challenging moments, meal time being one of them.

I used to brag about and marvel at how much and the variety of food our child ate.  These days, however, it seems she has a penchant for “snacks.”  If the meal isn’t framed as a snack, she simply pushes her plate away with a definitive “I.don’t.like.that.”  Whew.

Since it is now rare to see a vegetable pass through her lips, I’ve been trying to disguise (well, more disguised than just a pile of them on a plate) them with other foods that could be considered snacks.  This is an example of something I offered her for lunch.

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Raw cashews, raisins and

Quinoa Broccoli Cheddar Bites

1 cup cooked quinoa

1 lb. frozen broccoli, steamed and roughly chopped

2 eggs

1 cup shredded cheddar cheese

Directions:

1. Grease a mini-muffin tin and preheat oven to 350 degrees.

2. Mix all ingredients in a large bowl and scoop into muffin tin.

3. Bake at 350 degrees until golden brown around the edges.

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So far, so good!  Please, please tell me, how do you deal with a picky eater?  This is a new territory for me.
Don’t forget to enter the Pop Chips giveaway!!

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February 10th, 2014

mealplanningguide

When I typed Week #6 into the title of this post, it made it seem as though the year had just started.  Yet, somehow it’s almost the middle of February, and we’ve been living in the equivalent of Siberia for the past 6 weeks.  When I think about how we’ve endured this frigid season for that long, 6 weeks seems like a really.long.time.  I’m a little bitter at mother nature and our gas bill about this.  But I know no one likes a whiner, especially when it’s about the weather, so I’ll stop….if any of you are still reading at this point.

After a week of cleaning out the fridge, I had a huge grocery haul this week for the following plan.

Breakfasts: smoothies, oatmeal, two ingredient pancakes (the toddler and I are LOVING these lately)

Lunches: Sandwiches and leftovers

Dinners:

  • Saturday – At friends’ house
  • Sunday – Cafe Rio Chicken
  • Monday – Spring rolls and miso soup
  • Tuesday – Macadamia nut encrusted tilapia, rice, fried plantains
  • Wednesday – Enchiladas
  • Thursday – Sweet potato, red lentil, sausage stew
  • Friday – Out

The prep work this week was pretty minimal:

  • Roast tofu for spring rolls (I bought prepared miso soup from Trader Joe’s)
  • Put together enchiladas and pop them in the freezer
  • Prep all ingredients for stew, throw in freezer bag and freeze until ready to put in slow cooker

Creating and tracking a weekly meal plan has really forced me to be creative in the kitchen, as I try not to repeat too many meals.  I’m always looking for new snack ideas though.  I don’t always have time to make healthy snacks, so I really appreciate convenience snacks that are healthy (and taste good of course).

One snack I absolutely love is Pop Chips.  They give you the flavor and satisfaction of a potato chip without the fat and grease.  They are always on my Costco list (I especially love the bbq flavor).

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Pop Chips is hosting a #bringthefun campaign to forgot your resolutions in 2014 and instead bring the fun by winning:

  • a round trip for 2 to the Jillian Michaels’ Maximize Your Life Tour
  • 1 year subscription to Fit Fusion
  • 1 year supply of Pop Chips

All you have to do is visit http://www.popchips.com/bringthefun and tell Pop Chips how you are going to bring the fun in 2014.  Not only this, but I’m also hosting a giveaway with Pop Chips!  One lucky reader will win a month’s supply of Pop Chips!  Just enter in the Rafflecopter below:
a Rafflecopter giveaway

 

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