A Week of Toddler Lunches

A Week of Toddler Lunches

(and why I don't think I'll ever have to say, "you can't leave the table until you eat all your veggies!")

Lunchtime is one of my favorite times of the day. Not only because I get to eat food....but because my son really loves playing in the kitchen with pots, pans and real food (as opposed to plastic food in his play kitchen). Ever since he started eating solid foods, we've been making lunches together. He's either on my hip looking down over the cooking process or he's standing on his stool chopping or pouring or concocting right along side me. 

This time together has, i'm sure, had a big impact on his relationship with food and his little toddler palate. We are a whole-foods, plant-based home, so the word "veggies" is pretty much the same as the word "food." If we're sitting down to a meal, you can pretty much bet that veggies are playing a starring role. That's what we eat, so that's what my son knows. 

Much different than the way I grew up: meat, starch and a veggie on the plate. And the veggie was never the star but rather an afterthought that is only there because we have to eat our veggies ...know what I mean?? 

Nutrition is so important to all bodies, but especially growing bodies that are being exposed to different germs for the first time. Each meal is an opportunity to pack their little tummies full of good vitamins and minerals, proteins, fats and carbohydrates that will help them to feel their best and fight off germs.

I took a picture of our lunches last week: Monday through Friday. 

 Monday

Veg curry (recipe found here) with added peas

 Tuesday

brown rice, french green lentils, butternut squash and spinach with a homemade sweet miso sauce found here. (mine was over lettuce)

 Wednesday

This was a to-go lunch packed into a tupperware: chickpea salad in tortilla with orange slices

Thursday

steamed sweet potato, french green lentils, steamed carrots, steamed beets, roasted zucchini with peanut sauce found here. cashew cheese on toast.

 Friday

roasted brussels sprouts, green beans and potato over quinoa with sweet miso sauce (recipe found here), sunflower and pepita seeds

These lunches come together pretty quickly with a little prepping done once a week during nap time. Here's an example of a prepping hour and what the fridge looks like. All yummy foods at your finger tips!

cooking: brown rice, french green lentils, veggie stock. already roasted butternut squash and zucchini. up next: steam the beets and wash the beet greens.

the fridge: everything easy to see in clear containers with labels.