The table format for the menu was fun but it was cutting off the end of the week. So I am just going to list the days and meals below. Also, for the most part we have left-overs for lunch. In that case I do not indicate a meal.
Tonight, we had the bean wraps and all by the littlest child cleaned their plate. Little M even asked for a side of steamed kale. We are all getting LOTS more veggies. The bean wraps were my own recipe. Sauted onion, garlic & green peppers, 1 T cumin, 1 T Chili Powder, 4 c. of black beans with their liquid, 2 c. chopped kale. Black Pepper to taste. I mashed the beans as you would for refried.
Breakfast: Rip’s Big Bowl
Lunch: Peanut butter and apple sandwiches, banana, salad
Dinner: Guacamole, Steamed Kale & Black Bean Wraps, Chips & Salsa
Dessert: Banana Pineapple Sorbet (from Disease-Proof Your Child: Feeding Kids Right by Fuhrman, Joel [Paperba (Google Affiliate Ad))
Breakfast: Oatmeal Bars & Smoothie
Dinner: Chili w/ TVP, Collards & Carrots (from Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained (Google Affiliate Ad))
Breakfast: Tofu Scramble, Corn Tortillas & Pinto Beans
Snack: Birthday Party! Fruit Rainbow, Twirly Rainbow Popsicles, ??
Dinner: Veggie Sushi, Cashew Stir Fry
I feel like I am starting to get a handle on the recipes and food prep. The kids have been amazingly open to the changes and trying new things. I can’t believe we are into our third week. Last night and today we had the opportunity to share a meal at home with friends and family. It was encouraging to be able to share ‘plant strong’ foods with them and still enjoy and socialize. I am glad to see we can still gather over food!