I don’t always have energy to cook full, fresh meals. Often, I just make a new grain or soup and add it to the mix of leftovers available. One thing I do prioritize is having a fresh vegetable dish at every meal. This can get tricky when I am feeding adults, a four-year old and a baby. Sometimes we all have different needs.
Babies don’t do as well with the lightly cooked vegetables that most adults and children need. They need their food to be softer, especially when learning to feed themselves. We need the light, fresh quality and crunch that shorter cooked vegetables provide. If we consume overcooked, or leftover vegetables regularly it can create sweet cravings and a heavy feeling energetically.
So what are some of the ways I provide fresh vegetables for babies instead of just reaching for a jar? Continue reading
A big component of creating health throughout our lives is our ability to align with nature. Children are the same way. Showing them the cycles of nature and how to connect are very important ways we can teach children how to guide their own health.
One of the ways I bring nature to the table is through seasonal poems we read as part of our mealtime blessing. Continue reading
Lena has started requesting certain things in her lunch, specifically manna bread and field roast rounds. Both foods are similar in that they give her body some richness and a chewy texture. This has caused me to rethink a bit about what I need to be providing in her meals so that she feels nourished and satisfied.
My goal for Lena is to help her body feel satisfied with lots of whole grains, vegetables, legumes and moderate amounts of local fruits. Continue reading
Lena will be four-years-old in a few weeks. An exciting thing she has learned recently is how to make her own nori rolls.
Her favorite filling is rice and avocado, but we were out of avocado this week, so she got creative. These nori rolls are filled with pressure cooked brown rice, steamed kale and currants. Yum! Perfect for lunch.
Nori Rolls with rice, kale and currants
Lightly boiled organic edamame pods
Oil sautéed Field Roast rounds
Blanched carrot stars and sliced broccoli stalks
Cooked quinoa mashed with baked yam
Falafel (I buy a few at my local food coop)
Blanched red cabbage
More of Lena’s Lunchbox:
Lena’s Lunchbox 5
You may also like:
Healthy Snacks for Children
Children and Vegetables
A few months ago, one of my blog followers asked me to create a menu plan for her and her family. I had made plans for myself before, but never for someone else. It was harder than I thought it would be, especially because menu plans have never worked for me no matter how many times I have tried. I just don’t stick to it. I don’t even know what I am going to want to eat tomorrow let alone a week from now.
One goal of a macrobiotic approach is to re-learn how to create balance and health for ourselves on a daily basis. Weekly menu plans can be helpful in the beginning as we learn what balance feels like. Over time we will regain our intuition. When this happens, we are able to wake up in the morning and intuitively know what we need to maintain our balance taking into consideration all sorts of factors including how we feel, the weather and our activity level
But, how do we do this for a family when we have kids and busy schedules? Continue reading