So what do I feed my ravenous children? I have been asked this several times, so here's some of our ideas. I'd love to hear what healthy snacks you have for your little'uns.
apples and peanut butter
carrots and hummus (sometimes I'll throw in the multi-grain chips from costco, the ones with flax seeds in them, hexagon shape)
fresh fruit of all kinds
cans of beans (I'll rinse them and they'll eat them with no additional ingredients or heating)
peanut butter and jelly sandwiches (preferably Adams natural peanut butter, homemade jelly, and homemade bread - but we work with what we can do)
And in case you're wondering what we do for breakfast:
The kids love cereal and that's just fine, but we limit the kinds we get. The marshmallows and chocolate are out. We stick to chex, cherrios, mulitgrain cherrios, granola, occasionally life or oatmeal squares, rice crispies, and grape-nuts. Tyler loves cereal as well, so it stays stocked in the pantry.
If it's not these, then we'll do oatmeal with craisins mixed in with bananas. For the kids, we'll sometimes add a tsp of brown sugar.
If we want a warm breakfast, then whole wheat pancakes will work great. Top them with homemade apple butter (glorified applesauce) and maybe even peanut butter.
I really like this pasta salad. The original recipe calls for steak slices, which I've made in the past. But adjusting to our veggie life, I do a ton of sautéed veggies. This time I added a whole bunch of kale to the pan and it tasted awesome!
Southwestern Veggie Pasta Salad
4 peppers, assorted colors
1 medium sweet onion, cut in 1/2-inch-thick slices
2 leaves kale, deveined and chopped
1 tsp minced garlic
1 ear fresh corn (or 1 can corn, drained)
2 large ripe tomatoes, cut in bite-size chunks (about 2 cups)
1/4 cup lime juice, to taste
1/4 cup chopped fresh cilantro
1-2 tsp ground cumin
1/2 tsp salt, or to taste
1/2 tsp freshly ground pepper
Cook pasta as package directs. Drain and let cool in a large serving bowl.
Directions for cooking with the bbq grill:
While pasta cooks, put peppers, corn, and onion on the grill as well for 8-10 minutes, until lightly charred and tender. Turn as needed.
Cut peppers in bite size pieces, cut corn off the cob. Add all vegetables to pasta bowl, including tomatoes. Add olive oil, lime juice, cilantro, and the rest of the cumin, salt, and pepper. Toss to mix.
Directions for sautéing:
Slice peppers and onions and add them to the pan. Sautée them along with the chopped kale and garlic. When peppers and onions are soft, add them to the pasta bowl along with the can of corn, tomatoes, lime juice to taste, cilantro, cumin, salt, and pepper. Toss to mix.
*I love this recipe because of it's flexibility. Throw whatever fresh veggies you have on hand: mushrooms, broccoli, sweet potato, spinach, etc.