Emily eating lunch today =D
Today she had a peanut butter sandwich, with kiwi and strawberries!
I have found lunch to be the hardest meal for me to prepare, as my days have become so busy. After waking up, bringing everyone downstairs, changing 4 bums, feeding the triplets (breastfeeding and cereal), making Emily breakfast and finding time for me to eat, the last thing I am thinking of is what to make for lunch.
I have always tried to make sure Emily eats a wide variety of foods and like any parent you want your child to eat as healthy as possible.When it comes to lunch I still want to make sure to include both fruits and veggies, but I also look for quick and simple ideas.
My main goal with everything I make, is that Emily eats it and all of it! I also have to keep in mind that although I want Emily to eat as healthy as possible, in the end she is going to eat what she wants to eat. Peanut butter sandwiches are one of my go to meals for Emily, as I know she loves them and will eat it all. Adding a few fruits or veggies, such as the kiwi and strawberries, adds some extra nutrition and is a healthy choice. One thing I do want to start doing is buying whole wheat bread. Even just a simple change as that, adds extra nutrition to the meal.
It does become a challenge some days and even when I think I have prepared a meal Emily will love and eat, she decides she doesn’t want to eat it. One day she will love strawberries and then a week later she hates them and wont touch them. All I can do is prepare meals I thinks she will like and hope she eats them!
What are some of your go to meals for lunch that you have found to be quick and simple, but also healthy?
Leave your ideas in the comments below!
2 thoughts on “A Toddler’s Lunch”
My baby girl eats breast milk for lunch 😉 she’s 7 months tommorow!
Greetings from Poland!
My daughter loves vegetables that’s why I always prepare her meal with assorted vegetables. in Philippines, we call them “Chopsuey” it’s a flavorful with a twist, I’m sure you and your kids will like it!
Here’s the ingredients and how to cook it:
1 large carrot, peeled and sliced on a bias into ¼-inch thick
½ broccoli, cut into florets
½ cauliflower, cut into florets
¼ small cabbage, cut into 1-inch thick strips
½ small red bell pepper, seeded and cut into strips
½ small bell pepper, seeded and cut into strips
1 tablespoon oil
1 small onion, peeled and sliced
1 to 2 cloves garlic, peeled and minced
1 cup chicken thigh fillets, cut into 1-inch cubes
1 tablespoon oyster sauce
½ cup chicken liver, cut into 1-inch cubes
4 to 5 pieces baby corn, halved crosswise
5 to 6 quail eggs, hard boiled and peeled
1-1/2 teaspoons corn starch
salt and pepper to taste
Fill a bowl halfway with ice and enough water to cover ice. Add ½ teaspoon salt for each quart of water. Set aside.
In a sauce pan, add 3 cups of salted water and bring to a boil. Add carrots and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add broccoli and cauliflower to the boiling water and cook for about 2 to 3 minutes or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add cabbage to the boiling water and cook for about 30 seconds or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add peppers to the boiling water and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Reserve the poaching liquid (the one used to blanch vegetables). Drain vegetables from the ice bath when they are cold.
In a wok or wide skillet, heat oil over medium heat. Add onions and garlic and cook until softened. Add chicken and cook, stirring regularly, until color changes.
In a bowl, combine 2 cups of the reserved poaching liquid and oyster sauce. Add to skillet and bring to a boil. Cook for about 5 to 7 minutes or until chicken is cooked through. Add liver and continue to cook for about 1 to 2 minutes or until liver is cooked.
Add parboiled vegetables, baby corn and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes.
In a bowl, combine ¼ cup of cold water and corn starch and stir until corn starch is dissolved. Add corn starch mixture to pan, stirring gently. Cook for about 1 to 2 minutes or until baby corn and eggs are heated through, vegetables are tender crisp and sauce has thickened. Season with salt and pepper to taste. Serve hot.