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So, lots of people ask what our kids eat for lunch. For today, Tate was eating a grass fed hotdog, organic carrots, organic blueberries, cashews and some 73 percent cacao dark chocolate almonds. And, he loves his almond milk! We get the 60 calorie one with 7 grams of sugar. No flavored ones unless it’s under 7 grams of sugar!  And it has 15% more calcium than skim milk. We’re trying to get Pop Pop (my dad) on our meal plan too.

Alice’s lunch comes with a little more variety but we usually include 4 of the following:

Olives, turkey sticks (Wellshire Farms Organics), cucumbers or carrots, nut butter with apples for dipping, grapes, celery with cream cheese, and dark chocolate almonds for a treat. Then sometimes we’ll add in a warm meal in her thermos of either veggie black bean soup, grass fed sloppy joe, grass fed spaghetti sauce, or my version of chicken tetrazzini.)

My kids, probably like most, really seem to like hanging around the kitchen while I’m cooking, kind of like sharks. I use to hear the whining sounds of “I want a snack. I need something to eat”. So now, we do our own nightly “appetizer”. This just means I let the kids eat their greens first. It has really been a sure fire way to make sure they not only get their veggies (and “snack”) but they also tend to eat 3-4xs more veggies this way. We’ll do steamed broccoli (in evoo, celtic sea salt, and sometimes raw parmesan cheese), steamed asparagus (sesame oil, sesame seeds and gluten free tamari soy sauce), or roasted brussel sprouts, okra, etc. I’ll post some more recipes/ideas later.

Anyway, one of my kids favorite app is squash chips. They are so easy to make! Set oven to bake 450. Slice squash about a quarter inch thick. Spray cookie sheet with olive or coconut oil and place squash flat on tray. Spray with oil again and then sprinkle some celtic sea salt, garlic powder, parmesan cheese, pepper, whatever you like. Let them cook 15 or so minutes on one side (when the bottom side is light brown, that is when you flip them.), then flip and cook same amount of time. Keep an eye on them because it will depend on the thickness of how you cut it as to how fast it cooks. Once they look like they are starting to be nice and light brown, turn the oven off and let them continue to cook. After 5 minutes I usually pull out a few that are done and then put them back in for about 10 more minutes.

And not just because it’s so fun to see all of the fish heads, octopus, goat, cow liver, hearts and tongue (I could go on), but there is also an amazing selection of grass fed beef, all types of seafood, spices, oils, and of course the amazing fruits and vegetables. I need a new refrigerator! The food there is amazing, and cheap! Grass fed sirloin is $3 less per pound than Whole Foods! And the muffins, oh the muffins. I know, I’m Paleo and dont eat muffins, I really don’t, even if they are made with brown rice and gluten free, and some sugar, but these muffins are certainly enough reason to bike or run just long enough to earn that that recovery food. We all have to cheat once in awhile, right?

Why is it baby anything is cute? Even eggplant. And we’re stoked about our 6 lbs of grass fed meat, and the coconut we’re going to crack open tomorrow!! Oh and sorry for the sloppy photos, uggh, the iphone camera is killing me. No cameras allowed in this place.